Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.

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Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?

Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.

What’s in a corned beef pot pie?

The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.

I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.

The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.

Looking for other leftover corned beef recipes?

• Baked Reuben Taquitos with Thousand Island Dipping Sauce
• Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
• Corned Beef Nachos with Beer Cheese Sauce
• Corned Beef Pierogi
• Reuben Burgers
• Reuben Mac & Cheese
• Reuben Pizza with Guinness Crust
• Reuben Stromboli with Rye Dough
• Rutabaga Hash with Corned Beef
• Slow Cooker Reuben Dip

ONE SKILLET CORNED BEEF POT PIE WITH POTATO CHIP CRUST

Print

Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. cooked corned beef, shredded into 1-inch pieces
• 1/4 cup all-purpose flour, divided
• 1/4 cup unsalted butter, divided
• 1 cup diced yellow onion
• 1-1/2 tsp minced garlic
• 4 cups beef stock
• 1 cup milk
• 2 cups 1/2-inch chopped Yukon gold potatoes
• 2 cups peeled and chopped carrots
• 2 shredded cabbage
• Salt and pepper, to taste
• 3 cups salted potato chips, finely crushed
• 1 cup panko breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Toss corned beef in 2 tablespoons of flour; set aside.
3. In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
4. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
8. Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.

Source: Adapted from Beef Pot Pie with Herbed Biscuits and Yes to Yolks.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Change up your nachos for St. Patrick’s Day with these Irish-inspired Corned Beef Nachos, made with waffle fries and topped with shredded cabbage and a beer cheese sauce.

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Who else loves nachos? Well, prepare yourself for nachos that are nothing like what you are used to. Sorry, no avocados here.

When I first set out to make these Irish-inspired nachos for the upcoming St. Patrick’s Day, I intended to use tortilla chips as one does to make nachos. But then it occurred to me – wouldn’t it be better made with potato? Enter waffle fries, which when nice and crispy perform the same vehicle functions as a tortilla chip.

So what else did I change up from your “traditional” nachos?

Anatomy of Corned Beef Nachos:

• Obviously corned beef
• Broccoli cabbage slaw blend (but you could just do regular shredded cabbage)
• Waffle fries
• Homemade beer cheese sauce
• More shredded cheddar cheese
• Green onions

To make them, while the waffle fries are getting nice and crispy in the oven, whip up the beer cheese sauce. They should be done around the same time and then all you have to do is assemble and eat.

I will say, you will have some beer cheese sauce leftover, but I am fairly certain that won’t be a problem. It would go great with my Guinness Soft Pretzels too!

CORNED BEEF NACHOS WITH BEER CHEESE SAUCE

Print

Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

NACHOS

• 1 bag frozen waffle fries
• 1/2 lb. cooked and shredded corned beef
• 1/2 cup shredded broccoli cabbage slaw mix
• 1/2 cup shredded sharp cheddar cheese
• 2 scallion greens, sliced

BEER CHEESE SAUCE

• 1 Tbsp unsalted butter
• 1-1/2 Tbsp all-purpose flour
• 1/2 cup whole milk, room temperature
• 1/4 cup light beer, room temperature
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/8 tsp smoked paprika
• 1/8 tsp salt
• 1-1/4 cup shredded sharp cheddar cheese

Directions

1. Prepare the waffle fries according to directions on package.
2. Meanwhile, in a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk until a tan color and smells nutty, about 1 minute.
3. While continuing to whisk, slowly pour in the milk. Continue whisking until it thickened, about 1 minute.
4. Whisk in the beer, Worcestershire sauce, mustard, garlic powder, paprika, and salt. In batches, whisk in the cheese until melted.
5. Remove from heat and cover until ready to use.
6. When the fries are done, arrange fries on a platter, top with corned beef, cabbage mix, shredded cheese, and cheese sauce. Garnish with green onion and serve immediately.

Source: Adapted from Girl Carnivore and Sally’s Baking Addiction.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Save those leftovers from St. Patrick’s Day and make these corned beef pierogi! They are freezer friendly too.

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Happy St. Patrick’s Day! Today marks an even more momentous occasion – a year ago today we were told to work remotely. I’m sure everyone can agree that the last year has crept by at lightning speed. Yes, slow and fast. Fitting that the last year would be confusing even by measurements of time.

But now here we are at St. Patrick’s Day again, which means if you still cooked corned beef and cabbage to celebrate you may have some leftover. In which case, I have the perfect solution, turn them into…

Corned beef pierogi!

You will want to prep the dough tonight, because it needs to chill. Then tomorrow you will thank yourself as you reimagine those leftovers into something new! While you could really use any amount you have on hand, I added 4 ounces of corned beef and 1 cup chopped cabbage into the potato filling.

I like using my cookie scoop to make adding even amounts of filling easier. Then all that’s left to do is seal, boil, and saute them.

Can you freeze the pierogi?

Yes! If you don’t want to cook them all at once you can freeze prior to boiling. When you are ready to use them, let them thaw, and continue from where you left off.

Still have more leftover corned beef? Try these corned beef nachos or a corned beef grilled cheese!

Six years ago: Slow Cooker Reuben Dip

Seven years ago: Slow Cooker Corned Beef with Rutabaga and Carrots

Ten years ago: St. Patrick’s Day Menu & Gluten-Free Green Velvet Cake Balls

CORNED BEEF PIEROGI

Print

Yield: 32 small or 16 large Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 egg
• 1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

• 4 red potatoes, skinned and boiled
• 4 oz. chopped corned beef
• 1 cup chopped cabbage
• Salt and pepper, to taste

Directions

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. In a large bowl, smash the boiled potatoes then stir in the corned beef and cabbage. Add salt and pepper to taste.
3. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogi and 3-1/2″ for large pierogi). Place a small ball of filling (about 1 tsp for small, 2 tsp for large) in the center of each dough round.
4. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
5. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
6. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm with Thousand Island Dressing.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Leftover corned beef and cabbage is great, but what about corned beef burgers instead? Served over a potato cake and topped with whiskey caramelized onions.

A few months ago Kits of Girl Carnivore started a burger-loving group called “Burger of the Month Club” where every month we are tasked with creating a burger using that month’s secret ingredients, e-mailed to us at the beginning of the month. I sadly have been failing at joining in on the fun thus far, until now!

This month the ingredients were less of a surprise, including corned beef, potato, cabbage (or kale), and Irish beer or liquor. While I love eating leftover corned beef and cabbage from St. Patrick’s Day I embraced the challenge of turning some of it into corned beef burgers instead!

So how did I incorporate these ingredients? I chopped up the corned beef and mixed it into ground beef to form the burgers, instead of buns I make potato cakes with chopped cabbage (mine was roasted but even raw would work) mixed in, and then for the Irish alcohol, I added whiskey to the caramelization process of the onions.

While this corned beef burger does end up requiring a knife and fork to eat I think it still classifies as a burger. What are your favorite ways to use up St. Patrick’s Day leftovers? I also enjoy a good hash.

Want to join in on the burger fun? You don’t have to have a blog, just share your monthly creations in the Facebook group. Kita is also hosting her annual Burger Month in May, so stay tuned from many more creative burgers for all your favorite bloggers.

Three years ago: Carrot Cake Banana Bread

Four years ago: Double Decker Greek Chicken & Falafel Burgers

Five years ago: Rutabaga Hash with Corned Beef

Six years ago: Hoisin Glazed Corned Beef with Colcannon

Eight years ago: Roasted Cabbage with Lemon

CORNED BEEF BURGERS WITH CABBAGE-POTATO CAKES

Serves 4

Ingredients:

CARAMELIZED ONION

1 Tbsp vegetable oil

1 cup sliced onion

1/2 cup Irish whiskey

POTATO CAKES

1 cup chopped cabbage

1 large egg, lightly beaten

1 large Idaho potato, boiled and mashed

1/4 cup grated Parmesan

1/2 tsp salt

1/4 tsp ground black pepper

1 clove garlic, minced

1/4 cup dried bread crumbs

1/4 cup all-purpose flour

2 Tbsp vegetable oil

BURGERS

1-1/4 lb. ground beef

1/4 lb. prepared corned beef, chopped

2 Tbsp chopped green onion

1 clove garlic, minced

Salt and pepper, to taste

1 Tbsp vegetable oil

4 slices white cheddar cheese (optional)

Directions:

1. Heat a large skillet over medium-high heat.
2. For the onions, heat the oil in the skillet. Add the onion and saute until tender, about 5-7 minutes. Add 2 tablespoons of whiskey, cover, and simmer until liquid has most evaporated, about 15 minutes. Repeat three more times and remove from skillet.
3. For the burgers, in a large bowl, combine ground beef, corned beef, onion, garlic, and salt and pepper. Form 4 equal patties.
4. Heat oil in skillet over medium-high heat, then add the burgers, coking 5-6 minutes per side or until desired doneness. Once cooked, top with cheese if desired and remove to a plate.
5. While the burgers cook prepare the potato cakes. In a large bowl stir together the cabbage and egg until well combined. Add the mashed potatoes, Parmesan, and season with salt and pepper; stir until well combined. Stir in the bread crumbs and flour until the mixture holds together. Pat into 3-inch by 1/2-inch-thick cakes (you will have more than 4, just save them for another day).
6. Heat additional 2 tablespoons of oil into the same skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
7. Place 4 potato cakes onto separate plates, place a burger on top of each, followed by the caramelized onions.

Source: Onions adapted from Closet Cooking, potato cakes adapted from Steph’s Virtual Bridal Shower: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake, and burgers were my own bran child.

Gone are the days of soggy coleslaw. Add this sweet and tart ,apple and cabbage, granny smith apple  slaw tossed in a creamy Dijon dressing to your BBQ menu or on top of a Sloppy Joe.

One of the many things I have learned in life is that many of the foods I disliked a child were just not the right preparation for my tastes. Take meatloaf for example. I find the texture to be incredibly off-putting, but if you form smaller, basically meatball versions of the same mixture I’m good to go! Brussels sprouts is another one that once I discovered them roasted I wondered why on earth anyone ever thought boiling was the proper method? And then there’s coleslaw, which I’ve discovered when freshly made and not too strongly vinegar based I actually quite enjoy.

I distinctly remember when I first moved to Memphis for graduate school in 2007, discovering that the standard serving of a pulled pork sandwich comes with coleslaw on it and from then on I made sure to ask them to leave it off.  I didn’t even gave it a chance, assuming all coleslaw is created equal. But oh how wrong I was. Maybe it was living in a BBQ-loving city for 7 years but I eventually came around once I discovered that not all coleslaw is soggy and strongly vinegar flavored. Fast forward and now I actually make it myself. This apple slaw was actually inspired by a restaurant in town called The Eagle that serves a similar apple slaw on their sloppy Joe. So I made my own root beer sloppy Joes and topped them off with this slaw.

Five years ago: Review: Slow Cooker Desserts

Dix years ago: Reese’s Peanut Butter S’mores Cookies

Seven years ago: King Pancakes

GRANNY SMITH APPLE SLAW

Makes 4 cups

Ingredients:

DRESSING

1/4 cup plain Greek yogurt

3 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

1 Tbsp olive oil

1 Tbsp honey

1 clove garlic, minced

Salt and pepper, to taste

SLAW

2 cups cabbage, shredded

2 Granny Smith apples, julienned

2 large carrots, julienned

2 green onions, sliced

Directions:

1. In a large bowl, whisk together the dressing.
2. Add the cabbage, apples, carrots, and green onions and toss to coat.
3. Cover and refrigerate until ready to use.

Source: Adapted from Closet Cooking.

These tacos are the definition of cultural food fusion. Traditional corned beef gets a new look with red cabbage slaw and beer cheese cause served in a taco!

Like many of my recipes that have a long list of ingredients, I swear this one is not as scary as it looks. The corned beef gets thrown in a slow cooker, the slaw is tossed together and refrigerated, the whiskey sauce simmers for just a few couple minutes, and the cheese sauce is whisked and melted. After that all that’s left is the assembly – that’s only 5 steps people! Easy peasy.

While these steps are easy they also pack in a lot of flavor, made evident by the long ingredient list. To start, the corned beef is slow cooked in Guinness stout beer for 8 hours. It is then drained, shredded, and tossed in a sauce made from whiskey (because this holiday is about booze right?), honey, and brown sugar. It’s just enough to give it a sweet kick but not too much to taste like candy. After that, toss the shredded red cabbage and carrots in a vinaigrette to make the slaw before whisking together the cheese sauce made from sharp cheddar and gouda and yes, more Guinness. Layer it all in a warm tortilla, and top it with a sprinkle of micro greens and we are in business!

Arn’t the little microgreens cute? They look like baby clovers which is appropriate for St. Patrick’s Day. I realize that tacos are not the first thing that come to mind when you think of St. Patrick’s Day but in case you hadn’t noticed, I like to blend genres. Need more evidence? I served these tacos with fries, because potatoes are Irish, right? Just go with it, I promise you won’t be disappointed.

One year ago: S’mores Lucky 7-Layer Bars

Two years ago: Buckeye Whoopie Pies

Five years ago: St. Patrick’s Day Recipe Roundup (2012)

Six years ago: Heart-Stuffed Shells in a Ricotta Sauce

SLOW COOKER CORNED BEEF TACOS

Serves 8

Ingredients:

CORNED BEEF

1 onion, peeled and sliced

1 (2 lb.) corned beef brisket with spice packet, fat trimmed

3 garlic cloves, minced

1 bay leaf

2 Tbsp honey

2 Tbsp cider vinegar

1/2 tsp pepper

12 oz. Guinness

SLAW

1/4 cup extra virgin olive oil

3 Tbsp apple cider vinegar

2 Tbsp fresh lemon juice

1 Tbsp honey

1 Tbsp Dijon mustard

1 garlic clove, minced

1/4 tsp chili powder, or to taste

Salt and pepper, to taste

1 small head red cabbage, shredded

4 large carrots, shredded

4 green onions, thinly sliced

WHISKEY SAUCE

1/4 cup whiskey

2 Tbsp honey

1 Tbsp brown sugar

BEER CHEESE SAUCE

3 Tbsp all-purpose flour

3 Tbsp unsalted butter

4 oz. Guinness

4 oz. sharp cheddar cheese

2 oz. smoked gouda cheese

2/3 cup milk

1 Tbsp Dijon mustard

Salt and pepper to taste

TACOS

16 (6-inch) corn tortillas (or spinach for festive flair)

Microgreens or chopped green onion for garnish

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the beef on top, and pour the pop over the beef. Set on low and and cook for 8 hours, or until cooked. Once the corned beef is cooked, drain the liquid, remove bay leaf, and shred using two forks.
2. For the slaw, in a large bowl whisk together oil, vinegar, lemon juice, honey, mustard, garlic, chili powder, and salt and pepper. Add cabbage, carrots, and green onion and toss to coat. Refrigerate until ready to use.
3. In a small saucepan over medium-high heat whisk the whiskey, honey, and brown sugar. Bring to a boil; reduce heat to a simmer and allow to reduce, about 8-10 minutes. Toss the corned beef and onions in the whiskey sauce.
4. Make the cheese sauce. In a medium saucepan over medium heat, melt the butter and flour and whisk for 3-4 minutes, or until golden. Whisk in the Guinness. Add the cheese a little at a time, the milk, and the Dijon. Whisk until melted. Keep over low heat until ready to use.
5. To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the beef onto center of each tortilla. Top with slaw, cheese sauce, and microgreens. Serve immediately.

Source: Adapted from my Slow Cooker Shredded BBQ Brisket, Diethood, and Girl Carnivore.

This recipe was inspired by this month’s Book Club Cookbook Cooking Crew selection, Tracy Chevalier’s Girl With a Pearl Earring. I’m a bad participant and never find the time to actually read the books but I did see this movie! Sarah (Things I Make (For Dinner))invited us to make Griet’s Vegetable Soup, or take inspiration from the pages and make something else.

Since it’s been super springy around these parts lately I wasn’t really in the mood for soup. Instead I took the same vegetables found in her soup and used them on top of a pizza! This was actually my first time ever cooking with turnips or leeks. “AAAAAH! There’s a leek in the boat!” – Can anyone name that movie? Anyone? Bueller?

The answer is Cloudy with a Chance of Meatballs, I think the second one. But now I’m mixing two different stories and I will digress. Leeks aside, there’s also bacon and cheese involved. Cause ya know, they’re kind of awesome especially when it comes to the pizza things. Of course if you are on the veggie only train, you can leave it out (gasp) and cook the onion and leeks in a bit of olive oil instead of using the bacon grease. But why would you want to do such a thing?

P.S. Don’t miss the giveaway for a copy of the Book Club Cookbook located at the bottom of this post. Then you can be part of the gang and cook along with us every month!

One year ago: Sourdough Pretzel Bagels

Two years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Three years ago: Spring Salsa

Five years ago: Funfetti Month Recipe Round-Up

BACON AND VEGETABLE PIZZA

Serves 2-3

Ingredients:

SAUCE

1/4 cup olive oil (I used Pomora pepperoncini olive oil)

2 cloves garlic, minced

1 tsp oregano

1 tsp crushed red pepper

1/2 tsp salt

PIZZA

1 recipe whole wheat thin crust pizza dough, risen

6 slices thick-cut bacon

1/2 cup chopped white onion

1 medium leek, sliced

1/2 cup shredded carrots

1 small unpeeled turnip, thinly sliced

6 oz. fresh mozzarella, sliced

1/4 cup grated Parmesan

1/2 cup shredded red cabbage

Fresh parsley, for garnish

Directions:

1. In a small bowl or mason jar, mix together all ingredients for the sauce. (Can be made ahead of time and kept sealed in the fridge.)
2. Place pizza stone* on the lowest rack of the oven and allow to preheat to 500 degrees.
3. Meanwhile, in a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a thin layer of bacon fat from pan. Add onion and leek to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
4. Using a rolling pin on a lightly floured, flatten dough into a 12-inch then crimp the edges. Transfer to a pizza peel sprinkled with cornmeal*.
5. Spread half of the sauce onto the crust. Top with turnips, carrots, bacon, and onion-leek mixture, then drizzle the remaining sauce over the top and sprinkle with Mozzarella and Parmesan.
6. Transfer to the pizza stone in the oven (it’ll take a couple light shakes). Bake until crust is golden and cheese is bubbly, 12-15 minutes. Top with red cabbage and parsley, and let sit 2 minutes before slicing.

* If you don’t have a pizza stone, you can assemble and bake on a regular pan.

Source: Adapted from Country Living and Olive Oil Lovers.

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This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds

I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Made with quinoa, kale, black beans, corn pepitas, purple cabbage and plantain chips.

Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!

One year ago: Mixed Berry Slab Pie

Two years ago: Roasted Cherry Brownie Cheesecake

HEALTHY VEGETARIAN TACO SALAD

Serves 4

Ingredients:

DRESSING

1 avocado

1 small jalapeno, seeded

2 cloves garlic

Juice of 1 lemon

1/2 cup water

SALAD

1/4 cup uncooked quinoa

4 cups chopped fresh kale

1 (15 oz.) can black beans, drained and rinsed

1 cup corn

1/4 cup roasted pepitas

1/2 tsp chili powder

1/4 tsp garlic powder

Salt and pepper

8 purple cabbage leaves

1/2 cup plantain chips

Directions:

1. Cook quinoa as directed on package.
2. Meanwhile, in a food processor, blend avocado, jalapeno, garlic, lemon juice, and water until smooth. Set aside.
3. In a large bowl combine cooked quinoa, kale, black beans, corn, pepitas, chili powder, and salt and pepper to taste.
4. Create 4 bowls by placing 2 cabbage leaves into each serving bowl. Divide kale mixture among bowls and top with dressing and plantain chips.

Source: Adapted slightly from Women’s Health, April 2014.

Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. It’s everything you love about the classic Reuben flavor with a twist.

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St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree).

I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.

P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!

BAKED REUBEN TAQUITOS WITH THOUSAND ISLAND DIPPING SAUCE

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Yield: 12-16 taquitos Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TAQUITOS

• 2 cups sauerkraut (I used roasted garlic)
• 2 cups chopped corned beef, cooked*
• 3 oz. cream cheese, room temperature
• 3 oz. shredded Swiss cheese
• 1 tsp caraway seeds
• Salt and pepper, to taste
• 12-16 (6-inch) corn tortillas
• Cooking spray

DIPPING SAUCE

• 1 cup plain Greek yogurt (or mayonnaise)
• 1/4 cup ketchup
• 2 Tbsp sweet relish
• 2 Tbsp minced sweet onion
• 1 Tbsp cider vinegar
• 1/8 tsp salt
• 1/8 tsp pepper

Directions

1. Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
2. In a large bowl mix together cabbage, corned beef, cream cheese, cheese, and caraway until well blended. Add salt and pepper to taste.
3. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto each tortilla, and roll tightly*. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
4. Spray the taquitos lightly with cooking spray. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.
5. While the taquitos are baking, make the thousand island sauce. In a medium bowl, combine all ingredients stirring until blended. Taste and season additionally if desired. Serve with warm taquitos.

 

Notes

*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions (no thawing necessary).

Source: Taquitos adapted from my Creamy Baked Chicken Taquitos. Sauce adapted from Mommy Potamus.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 3/16/22, photo above is the original.