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Homemade Corned Beef

HomemadeCornedBeef

Ingredients

  • 1 gallon water
  • 1½ cups kosher salt
  • ½ cup packed brown sugar
  • ¼ cup mixed pickling spices, divided
  • 4 tsp. pink curing salt (Prague Powder)
  • 4 garlic cloves, minced
  • 2 oven roasting bags
  • 1 fresh beef brisket (4 to 5 lbs.)
  • 2 large carrots, chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped

Directions

  1. In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.
  2.  

    Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.

  3.  

    Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.

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Shrimp & Spinach Salad with Hot Bacon Dressing

ShrimpSpinachSalad

Ingredients

  • 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
  • 1 tsp. Montreal steak seasoning
  • 4 bacon strips, chopped
  • 1 shallot, finely chopped
  • ⅓ cup cider vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 pkg. (10 oz.) fresh spinach
  • ¾ cup roasted sweet red peppers
  • ¼ cup sliced almonds

Directions

  1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
  2.  

    Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.

  3.  

    In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.

Pancetta & Mushroom-Stuffed Chicken Breast

PancettaMushroomChicken

Ingredients

  • 4 slices pancetta
  • 1 Tbsp. olive oil
  • 1 shallot, finely chopped
  • ¾ cup chopped fresh mushrooms
  • ¼ tsp. salt, divided
  • ¼ tsp. pepper, divided
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • ½ cup prepared pesto

Directions

  1.  Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
  2.  

    In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in the mushrooms; cook until tender, 1-2 minutes. Add ⅛ tsp. salt and ⅛ tsp. pepper.

  3.  

    Pound chicken breasts with a meat mallet to ¼-in. thickness. Spread each with 2 Tbsp. pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper.

  4.  

    Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks.

Thai Chicken Chili

ThaiChickenChili

Ingredients

  • 2 Tbsp. sesame oil
  • 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
  • 1 medium carrot, diced
  • 1 celery rib, chopped
  • 1 tsp. minced fresh gingerroot
  • 1 large garlic clove, minced
  • 1 can (28 oz.) diced tomatoes
  • 1 can (13.66 oz.) light coconut milk
  • 1 Tbsp. red curry paste
  • ¾ tsp. salt¼ tsp. pepper
  • 1 cup frozen shelled edamame, thawed
  • 2 cups fresh baby spinach
  • 1 green onion, minced
  • ½ tsp. grated lemon zest
  • Fresh cilantro leaves
  • Dry roasted peanuts

Directions

  1. In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.
  2.  

    Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.

 

Chocolate – Cherry Stromboli

chocolatecherrystromboli

Ingredients

  • 4 cups all-purpose flour
  • 1 pkg. (¼ oz.) quick-rise yeast
  • 1 tsp. salt
  • 1 cup warm water (120° to 130°)
  • 3 Tbsp. canola oil
  • 2 Tbsp. honey
  • 1 large egg, room temperature, lightly beaten
  • 1 tsp. lemon juice
  • 8 oz. finely chopped bittersweet chocolate, divided
  • ½ cup dried cherries, chopped
  • 2 Tbsp. coarse sugar

Directions

  1. Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2.  

    Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.

  3.  

    Preheat oven to 400°. Press dough into a greased 15 x 10 x 1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.

  4.  

    Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.

Mini Cherry Cheesecakes

cherrycheesecake

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 Tbsp. butter, melted
  • 1 pkg. (8 oz.) cream cheese, softened
  • ⅓ cup sugar
  • 2 tsp. lemon juice
  • 1½ tsp. vanilla extract
  • 1 large egg, lightly beaten

TOPPING

  • 1 lb. pitted canned or frozen tart red cherries
  • ½ cup sugar
  • 1 Tbsp. cornstarch
  • Red food coloring, optional

Directions

  1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
  2.  

    Bake until centers are almost set, 12-15 minutes. Cool completely.

  3.  

    For topping, drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Chocolate Peanut Butter Pizza

chocolatepenutbutterpizza

Ingredients

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1½ cups plus 5 Tbsp. all-purpose flour
  • 2 cups miniature marshmallows
  • 1 cup (6 oz.) semisweet chocolate chips

Directions

  1. Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes.
  2. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.