Posts Tagged ‘onions’

Rutabaga Hash with Corned Beef

Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).

Rutabaga Hash with Corned Beef

If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.

One year ago: Hoisin Glazed Corned Beef with Colcannon

Three years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.
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Slow Cooker Corned Beef with Rutabaga and Carrots

Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.

Slow Cooker Corned Beef with Rutabaga and Carrots

Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.

Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!

One year ago: Hidden Pot o’ Gold Cupcakes

Two years ago: Split-Pea Soup

Three years ago: Creamy Baked Chicken Taquitos
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Smoked Sausage with Peppers and Onion

This month I had the pleasure of browsing through the recipes by the very person who gave us The Secret Recipe Club – April of Angels Homestead! Some recipes of hers that I enjoyed included a festive Shamrock Pizza for St. Patrick’s Day, Creamy Salsa Verde, and even a recipe for 2-Ingredient Banana Pancakes using just banana and egg whites. She also just celebrated her 4th blogiversary last week, so head on over and check out her blog (there’s even a giveaway).

I chose to make her recipe for smoked sausage with bell peppers and onion. This recipe takes less than 30 minutes to prepare and couldn’t be easier, making it a perfect weeknight meal. Caramelize the peppers and onion, then add the sausage until heated through. There is no need for a sauce and just some garlic for seasoning. The sweet bell peppers, onion and smoked sausage bring plenty of flavor and moisture all on their own.

Smoked Sausage with Peppers and Onion

Two years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Three years ago: Cheesy Chicken, Bacon & Avocado Quesadillas
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Pinto Bean Breakfast Patty Melts & The New Southwest Giveaway

Have you had a chance to check out The New Southwest Cookbook by Meagan of Scarletta Bakes? If not then today is your lucky day because not only am I sharing a recipe from her new cookbook, but am also hosting a giveaway for one lucky reader to receive a copy!

scarletta bakes coverTo start, there’s a chapter which covers all the essentials for a southwest kitchen pantry as well as acceptable substitutions when you cannot locate a certain ingredient in a recipe, which I completely appreciated as sometimes it is difficult to find certain ingredients. Then there is a “building blocks” chapter covering all the condiments and foodstuffs seen in southwestern cooking from roasted chiles to homemade corn tortillas. Although it is not necessary to make your own tortillas, salsa, etc. from scratch, it certainly adds to the experience. I really want to try making my own tortillas once I get my hands on a tortilla press.

Browsing through the subsequent chapters, several recipes immediately struck me such as the fried sage smashed potatoes and the dulce de leche layer cake with sweet pecan “pesto”. The picture of that cake made me swoon, with pecan “pesto” dripping all over the place. But when I saw the pinto bean breakfast patty melts I knew it was time to treat myself to a hearty, spicy breakfast.

These breakfast patties were easy to throw together and I loved that they could be wrapped up before being cooked and saved for later since I typically only cook for myself. After being fried and topped with cheese, these patty melts were layered with spicy flavor – both in heat and spices. If you are a bit timid to spiciness you may want to consider removing the seeds from the jalapenos.

 Pinto Bean Breakfast Patty Melts

Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!

One year ago: Chewy Molasses Cookies

Two years ago: Andes Crème de Menthe Chocolate Cookies
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Quick Turkey Noodle Soup

Last Sunday I showed you how to cook a Thanksgiving meal for two with a little bit leftover to enjoy another day. Today I sharing a fun way to utilize Thanksgiving leftovers, inspired by my grandmother and her ability to make soup out of anything.

When I first decided to make a noodle soup with leftover turkey, I realized that gravy is literally reduced stock (assuming you cook down the turkey juices to make gravy) and therefore could be reconstituted in this soup. Take a moment to bask in my glorious realization. Of course you could use premade stock or a store-bought stock concentrate but if you have gravy you may as well use it! After how delicious my gravy turned out, I couldn’t see how it could possibly be a bad idea.

 Quick Turkey Noodle Soup

One year ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Two years ago: Pecan Chocolate Chip Gooey Butter Cake

Three years ago: Matzo Ball Soup
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Penne with Butternut Squash, Kale, and Goat Cheese

Last week we had our first frost in Memphis. I even remembered to take my basil plant inside so that it wouldn’t die. Then yesterday I had to turn my A/C on for a couple hours because I cooked up a storm and didn’t anticipate the high of 77 degrees that day. Not that I am complaining about it being warm again, but fall here never ceases to confuse me. The temperatures drop from 70/60s to 30/40s without giving you any time to acclimate with moderate temperatures in between.

Penne with Butternut Squash, Kale, and Goat Cheese 1

Regardless of the warm sunny atmosphere, I am powering through and continuing to make fall recipes because I just can’t get enough. It’s funny that I resisted Halloween for so long and now that it has passed I am pumped for the next two holidays, especially since Halloween used to be one of my favorite holidays. I guess not dressing up this year kind of put a damper on the excitement. Anyway, feast your eyes upon this delicious butternut squash recipe with a goat cheese sauce, which was my favorite part. So much so that I think I may use twice as much goat cheese in the future.

Penne with Butternut Squash, Kale, and Goat Cheese 2

Two years ago: Baked Apple Cider Doughnut Minis

Three years ago: Asian BBQ Chicken
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Fiesta Alfredo Pasta Bake

The other day I was looking through my disseration to double-check on some information and I found a silly typo. There is a “he” where it should have been “the”. Oh well too late now, it was sent off for printing two weeks ago! I have a feeling I will find more than just one minor typo in there as time progresses. It’s difficult to find every little thing when you are staring at 187 pages of glorious information. Blinded by the light!

While we are on the subject of errors, I specifically bought scallions to garnish this dish and totally forgot. Apparently I was so hungry while taking photos that I didn’t stop to notice or care because all I wanted to to was devour it! With its beautiful colors, creaminess and crunchy topping staring at me, you could hardly blame me. There was also plenty of kick. Mild-taste buds beware: you may way to omit the chipotle and use a mild salsa.

Fiesta Alfredo Pasta Bake

One year ago: Applesauce-Sweet Potato Pancakes

Two years ago: Crème Brulee

Three years ago: Big, Fat, Chewy Multichip Cookies
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Gluten-Free Chipotle Cornbread Muffins

What goes better with chili than cornbread? Cheesy chipotle cornbread! I have already shared a jalapeno cornbread from which this recipe is adapted from, but changed the jalapeno to chipotle, substituted half the oil with Greek yogurt, and used gluten-free flour in order to cater to my gluten-intolerant friend. The best thing about this recipe is it’s ease of preparation. The ingredients are all mixed in one bowl and is very forgiving, as made evident by my substitutions.

Gluten-Free Chipotle Cornbread Muffins 1

The only complaint I heard while we devoured chili with these cornbread muffins was the chunks of onion, but I think that is a matter of texture preference. You could leave them out all together but you run the risk that they might not be as moist. I would suggest either mincing the onion or using a cheese grater in order to reduce the size of onion chunks.

Gluten-Free Chipotle Cornbread Muffins 2

Guess what? I graduate and get my PhD hood 1 month from today!

One year ago: Streusel-Topped Milky Way Apple Butter Bread
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Pickleball Chili

Awhile back I shared my dad’s chili which he and I have both entered into several chili cook-offs and either won or came in second place. For the a recent cook-off with his pickleball crew, he entered a slightly altered version and won again (and hence the name of this version)! He is a master of his recipes, even when it comes to making changes and improvements, and as a result I trust his recipes/modifications before all others. Yet he claims that I am the cook and he just follows recipes. Such modesty!

But anywho. My dad shared his newest chili recipe with me and I decided that the perfect time to make it was when my friends came to visit this past weekend. It helped that everyone was in a chili mood with fall all around us. So while lounging around and just spending quality time together on Saturday, this simmered away on the stove top until we couldn’t bear the teasing aromas any longer. Crammed around my dining room table, it pleased and satisfied everyone’s taste buds! A couple people added a little hot sauce to theirs but that’s to be expected as everyone has different spicy preferences.

It was so great to have 5 of my favorite people in town for the weekend and was very sad to see them all leave yesterday. We had crazy conversations and nerdy-intellectual conversations, played games, watched movies, ate and cooked a lot of great food, went out to Beale street and just did what friends do best. Now back to the stinky norm of living 8+ hours away from them. Beware Memphis friends, I may be extra needy this week.

Pickleball Chili

One year ago: Sweet Potato Pie Dip with Pie Crust Dippers

Three years ago: Devil’s Food Nutella Cake
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Slow Cooker Tomato Basil Soup

Even though it was warm here yesterday, it rained most of the day (poor trick-or-treaters) and rain definitely puts me in a soup mood. Specifically tomato soup with grilled cheese to dip into it. And even better when it’s a slow cooker recipe, filling your home with wonderful aromas to come home to at the end of the day. Granted you cannot eat it immediately as it requires an additional step at the end, but you won’t hear me complaining.

Slow-Cooker-Tomato-Basil-Soup-1

Despite the 70-degree weather, I made this soup earlier this week and have been enjoying it ever since. However I do wish I would start to feel like fall for more than 2 days. I was so excited to finally bust out my jackets and boots last weekend but they have been put on hold once again. It’s difficult for me to get into the holiday spirit when I am still wearing short sleeves and flats! Alas, I just have to continue preparing meals as if it were a brisk fall day outside.

P.S. Stayed tuned for Monday’s post to hear about the fat-kid-friendly grilled cheese I served with this soup!

Slow-Cooker-Tomato-Basil-Soup-2

One year ago: Pecan-Crusted Chicken with Roasted Broccoli

Two years ago: Homemade Pumpkin Puree
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