If potato soup and a Reuben sandwich got together they would create this Reuben soup. Can use leftover corned beef but it’s worth making some just for this!

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How many things can be Reuben-inspired? I feel like when it comes to St. Patrick’s Day, this little blog of mine is putting that question to the test. I may not have any recipes for an actual Reuben sandwich but over the years I have shared recipes for Reuben Taquitos, Reuben Pizza, Reuben Dip, Reuben Burgers, Reuben Mac & Cheese, and Reuben Stromboli. Today I am adding one more to that list – Reuben soup!

This is Reuben soup actually a different version of my Cheddar Baked Potato Soup that has been heavily adapted to incorporate all the things a Reuben should have – sauerkraut, Swiss cheese, corned beef, and your choice of Thousand Island or Russian dressing. I recently learned that Russian dressing is technically the more traditional option but Thousand Island became more popular because it is sweeter and balances out the sauerkraut and corned beef.

While technically this was meant as a way to use up leftover corned beef I honestly think it is worth preparing corned beef just so you can make this Reuben soup. It’s that good. Better yet, I used the corned beef broth that ultimately was created when cooking my corned beef in a slow cooker as the broth in this recipe as opposed to using regular beef broth. Waste not! Of course don’t forget a slice of toasted rye bread for swiping up any soup that’s left in your bowl.

REUBEN SOUP

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Yield: 8-10 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 3 ribs celery, finely chopped (~1 cup)
• 2 Tbsp fresh minced garlic
• 1/4 cup all-purpose flour
• 4 cups beef broth*
• 3 lb. Yukon gold potatoes, quartered
• 1 cup sauerkraut, drained
• 1 Tbsp Worcestershire
• 1 tsp carraway seeds
• 1/2 tsp ground white black pepper
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 cup heavy cream
• 1 cup whole or 2% milk
• 2 cups cooked corned beef, chopped
• 1 cup grated Swiss cheese, plus more for serving
• Hot sauce, to taste
• Thousand Island or Russian dressing, for serving
• Green onion, sliced, for serving
• Toasted rye bread, for serving

Directions

1. In a stockpot over medium heat, melt the butter. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. 
2. Sprinkle the flour over the onion mixture, stir to coat, and continue to stir while cooking for 3 minutes.
3. Add the broth, scraping up any bits on the bottom of the pan. Add in the potatoes, sauerkraut, Worcestershire, carraway seeds, white pepper, thyme, and paprika then bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20-30 minutes.
4. Stir in the cream, milk, and corned beef. Add Swiss cheese 1/4 cup at a time, stirring after each addition. Add hot sauce, salt* and more pepper, to taste. Serve topped with more Swiss cheese, dressing, Green onion, and toasted rye bread.

Notes

*Salt needed will depend on the salt content of the beef broth used. I used the liquid beef broth leftover from making slow cooker corned beef.

Source: Adapted from my Cheddar Baked Potato Soup, inspired by Poggiolieats.

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

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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

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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

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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

If you wrap rye bread around a Reuben sandwich, you will get a Reuben stromboli! Stuffed with Russian dressing, corned beef, Swiss cheese, and sauerkraut.

If you’ve been following my blog long enough, you know I take a liking to cooking unique recipes, but I particularly love ones inspired by St. Patrick’s Day. I am not entirely sure where the obsession came from, but I usually attribute it to the fact that it is a holiday that is usually only associated with corned beef and cabbage and since people won’t revolt if you serve something different (unlike Thanksgiving or Christmas) I felt compelled to expand its horizons.

St. Patrick’s Day also lends itself to endless creativity, between the lore of leprechauns, gold, and rainbows, to stews, soda bread, potatoes, and yes corned beef and cabbage. I never seem to run out of ideas! This year I made a Reuben inspired stromboli, complete with Russian dressing, Swiss cheese, sauerkraut, chopped corned beef, and even rye dough wrapped around it all. Not too different from my reuben pizza but in a different shape.

Unfortunately I am not sure how many new St. Patrick’s Day recipes I will be sharing this year because starting today The Spiffy Cookie is getting a makeover! Finally after 9.5 years of running the same theme I finally bit the bullet and enlisted a professional to freshen things up around here.  Hopefully the only thing you will notice on your end is radio silence, but if something is glitchy you will know why. In the meantime, follow me on Facebook, Instagram, and Pinterest @thespiffycookie as I will be resharing past favorites and general life photos.

Four years ago: Breakfast Quinoa Burrito Bowls

Five years ago: Slow Cooker Chicken Gyros

Six years ago: Smoked Sausage with Peppers and Onion

Eight years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Nine years ago: Cheesy Chicken, Bacon & Avocado Quesadillas

REUBEN STROMBOLI WITH RYE DOUGH

Serves 4

Ingredients:

DOUGH

1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

3/4 cups bread flour (or all-purpose flour)

1/2 cup rye flour

STROMBOLI

1/2 cup Russian dressing, plus more for serving

1 cup grated Swiss cheese

1/2 cup sauerkraut (I used Cleveland Kraut roasted garlic)

6 oz. chopped corned beef

1 egg, beaten

Dried carraway seeds (optional)

Directions:

1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 1 hour or until doubled.
3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread Russian dressing over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, corned beef, and sauerkraut. Top with remaining cheese.
5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle carraway seeds over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more Russian dressing.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted from my Pizza Dough, Homemade Stromboli and Buffalo Chicken Stromboli.

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.

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.

Turn a beloved sandwich into a bowl of reuben mac and cheese with 3 different cheeses, corned beef, sauerkraut, and Thousand island dressing. 

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Why do I enjoy St. Patrick’s Day so much? While you may think the menu is limited to corned beef, cabbage, Guinness, and shamrock shakes, I would disagree. Since it’s not a holiday ruled by tradition I think it lends itself to my desire to not make the same thing every year (a desire that becomes a battle at Thanksgiving).

As such, every year I strive to bust out all the creative ideas that St. Patrick’s Day has to offer. Just take a look at the 30 (and counting) St. Patrick’s Day tagged recipes in my archive. The possibilities are endless!

After already sharing 4 delicious corned beef recipes, in most recent years I’ve been going outside the box a little by coming up with alternative St. Patrick’s Day meals: two different pizzas, a Reuben burger, Reuben taquitos, a rutabaga and corned beef hash, and a Guinness beef stew.

Don’t get me wrong, I love me some corned beef and cabbage and will likely revisit one of the four this year. But like most holidays, I tend to celebrate for more than one day. And today it’s time to load up on the cheese!

Using my go-to mac and cheese base recipe, I came up with a reuben version incorporating Irish sharp white cheddar, Irish Swiss, Gruyere, corned beef, sauerkraut, Thousand island dressing, caraway seeds and even rye bread crumbs for topping. To seal the deal, I also stumbled upon shamrock shaped pasta just prior to making it. It’s like it was meant to be!

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

• Corned beef and Cabbage Soup by A Day in the Life on the Farm
• Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen’s Kitchen Stories
• Hunter’s Beef Stew by Snehas Recipe
• Palusami – Samoan Stewed Greens by Pandemonium Noshery
• Reuben Pizza by Palatable Pastime



One year ago: Nutella & Oreo Car Bomb Lasagna

Two years ago: Small Batch Green Velvet White Chocolate Chip Cookies

Five years ago: Nutella Fruit Dip


REUBEN MAC & CHEESE
Print
Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes
Nutrition facts: 200 calories 20 grams fat
Ingredients
• 8 oz. favorite pasta shape (I used shamrock)
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 8 oz. Irish sharp white cheddar cheese, grated
• 2 oz. Irish Swiss cheese, grated
• 2 oz. Gruyere cheese, grated
• 1/2 cup chopped, cooked corned beef
• 1/2 cup sauerkraut, drained
• 1/4 cup Thousand Island dressing
• 1-2 tsp caraway seeds
• 1/4 cup rye bread crumbs
Directions
1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk the salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta, corned beef, sauerkraut, and caraway until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.
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Source: Adapted from my Rosemary Mac & Cheese.

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



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What better than a burger? A burger topped by more meat! These reuben burgers are topped with a mixture or sauerkraut, corned beef,…

The post Reuben Burgers first appeared on The Spiffy Cookie.]]>

What better than a burger? A burger topped by more meat! These reuben burgers are topped with a mixture or sauerkraut, corned beef, and Thousand island dressing.



In addition to my regularly scheduled Secret Recipe Club post this month, today I am participating in a holiday themed reveal. It works pretty much the same as usual, but instead of picking any recipe you must pick a holiday themed one, which in this case would be St. Patrick’s Day or Easter. Since St. Patrick’s Day is one of my favorite holidays to cook for I was particularly excited to participate this month. I was assigned to Michaela’s blog An Affair from the Heart and at first was debating between two cheesecake recipes: No-Bake Marshmallow Cheesecake or Irish Cream Cheesecake. But then I came across the recipe for these Reuben Burgers and I knew what I had to make. Can you blame me?



Four years ago: Bacon Jalapeno Burgers with Chipotle Sauce

REUBEN BURGERS

Serves 4

Ingredients:

BURGERS

1-1/5 lb. lean ground beef

2 Tbsp Thousand Island Dressing

2 Tbsp dried minced onion

1/2 tsp salt

1/4 tsp pepper

TOPPING

1 cups sauerkraut

1 cups chopped corned beef

SERVING

4 rye or potato buns, buttered and toasted

4 slices Swiss cheese

Thousand Island Dressing

Directions:

1. In a large bowl, combine burger ingredients together and form into 4 patties. Grill or pan fry until done. Top with Swiss cheese and melt.
2. While the burgers cook, in a small saucepan, warm corned beef and sauerkraut.
3. Place burger on bottom bun, top with a heap of the corned beef mixture, drizzle with Thousand Island dressing, add top bun and serve.

Source: Adapted slightly from An Affair from the Heart.



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Whether you need a great dip for your party or are looking to use up corned beef leftovers this hot reuben dip is…

The post Slow Cooker Reuben Dip first appeared on The Spiffy Cookie.]]>

Whether you need a great dip for your party or are looking to use up corned beef leftovers this hot reuben dip is sure to please! And it’s easy to make.



What are your plans for St. Patrick’s Day? This past weekend I hosted my annual St. Patrick’s Day pot-luck style dinner party so I’ve already celebrated. This year was extra special because my celebration coincided with pi day! We had glazed corned beef, sausage and cheese stuffed jalapenos, green veggie quiche, coconut-pistachio pie, and chocolate cream pie. With all that bountiful food I definitely overestimated how much corned beef I needed to prepare and ended up with a decent amount leftover. Time to start making St. Patrick’s day leftover recipes! Breakfast hash, reuben pizza, reuben taquitos, etc. are in my future.



If you also are suffering from excessive corned beef, how about making a dip out of it? I’ve had this hot reuben dip almost every year for St. Patrick’s Day but this year I decided to  cook it in my mini slow cooker, which is the perfect size for dips. Unfortunately it is not as photogenic as the baked version, however it is just as delicious! Especially when enjoyed with a glass of Irish whiskey and coke. Just sayin’.

One year ago: Slow Cooker Corned Beef with Rutabaga and Carrots

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

SLOW COOKER REUBEN DIP

Makes approximately 3 cups

Ingredients:

8 oz. cream cheese, room temperature

1-1/2 cups (6 oz.) shredded Swiss cheese

4 oz. cooked corned beef, chopped

1/2 cup Thousand Island dressing (or homemade)

1/2 cup drained sauerkraut

Pretzels of rye bread, for serving

Directions:

1. In a medium bowl, combine all ingredients and mix until evenly distributes. Pour into a small crock pot and cook on low for 1-2 hour (OR bake in a shallow dish at 400 degrees for 15 minutes).
2. Serve hot with pretzel crisps or rye bread squares.

Source: Adapted slightly from Brown Eyed Baker.

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