Slow Cooker Corned Beef & Cabbage - Re-Post
Slow Cooker Corned Beef and Cabbage
Really, you say! Well, it's a different kind of Pot. A Crock-Pot to be exact. See, you're already ahead. Everyone has a crock pot, right? Right. I did downsize to only 3 now, but I've had my eye on a new model...
This is an easy, fast to prepare and delicious way to serve up some great Corned Beef and Cabbage. Do you know why Irish Americans eat corned beef and cabbage on St. Patrick's Day? No, just click here: Corned Beef & Cabbage or here: History of Corned Beef & Cabbage .
So let's get started!
Slow Cooker Corned Beef and Cabbage
Prep Time: 15 min Cook Time: 8 hours Servings: approx. 6
Ingredients:
- 1 med. onion, cut into wedges
- 4 medium potatoes (peeled/quartered) or 1 1/2 lb. bag baby red potatoes, halved
- 1 lb. baby carrots (or regular carrots coarsely chopped)
- 3 c. water
- 3 garlic cloves minced
- 2 bay leafs
- 2 tbsp. sugar
- 2 tbsp. cider vinegar
- 1/2 tsp pepper
- 1 (3 lb.) corned beef brisket w/spice packet
- 1 small head of cabbage, cut into wedges
Preparation:
- Place the onion, potatoes & carrots in 5-qt. or larger slow cooker.
- Combine water, garlic, bay leaf, sugar, vinegar, pepper & spice packet;l pour over vegetables.
- Place brisket on top of vegetables, cover & cook on low for 8-9 hours or until meat & vegetables are tender. NOTE: half way through cooking time, place cabbage wedges in crock pot.
- Remove bay leafs before serving.
Serve with Dijon mustard, creamy Horseradish sauce, crusty bread or piping hot cornbread.
Enjoy your Slow Cooker Corned Beef and Cabbage and Happy St. Patricks Day!
Enjoy! WildWSS outta here!
Merry Christmas 2015
A Very Merry Christmas from the StanLira Household!
Just click the snowman to take you to a little video...
Or Just Click the pic below to start or view in YouTube!
Enjoy! WildWSS outta here!
Ms. Berta's Potato Cheese Soup
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| Ms. Berta |
A number of years ago - well quite a number of years ago -, Ms. Berta, a dear friend and co-worker brought this Potato Cheese Soup to an office potluck. At the time, I couldn't even tell you how to turn my stove on. But this Potato Cheese Soup was soooo good! Ms. Berta gladly jotted down her recipe for me.
O ver the years, I attempted to find the knob or button on the stove to try a little cooking and made this soup several times. It was always wonderful. However, after moving in 2013 to a new location, downsizing, rearranging, organizing and such things, I misplaced my handwritten Potato Cheese Soup recipe. Being much older... I could still see the handwritten recipe in my ole mind, even her treasured signature with a great, big scripted B, but alas the specifics had evaporated from my memory bank.
T he weather had turned much cooler and it was time for this soup, so I sent Ms. Berta an email asking (well, begging maybe...) if she could recall the recipe and share with me once more. Being the gracious lady that she is, my email dinged with a response shortly thereafter, with all the detail. Yippee! So, off to the store I went to grab all the goodies and a few extras to "kick it up" because I wanted to try this recipe with a little more spice and use one of my trusty slow cookers instead of the stove top.
S o, Let's Try It!
Ingredients:
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped(I used three, 'cause I like garlic.)
- 2 jalapeno's, whole or chopped or quartered - your choice & I tossed in a couple of small, whole jalapeno's from my garden about half way through the cooking process.
- 1 tsp. dried Thyme
- 2 tbsp. all-purpose flour
- 32 oz.(4 c.) chicken broth
- 6 medium russet potatoes, peeled and cut into approx. 1/2 in. pieces or sliced
- 2 cans green chiles, sliced(I like green chiles, so I used two 7 oz. cans
- 2 c. jack cheese, cut into about 1/2 inch cubes
- 1/2 c. heavy whipping cream
- salt & pepper, to taste
Garnish:
- shredded Jack Cheese
- sour cream
- chopped scallions
- cooked, crumbled bacon
- chopped cilantro
Preparation:
1. Heat the olive oil in a medium skillet and saute the onion, garlic, jalapeno's and thyme just until the onions start to brown. Approximately 5 minutes, depending on your heat setting.
2. Stir in flour to combine and slowly whisk in 1 cup of the chicken broth.
3. Mix well & transfer to the slow cooker. Add in the chopped or sliced potatoes & the remaining chicken broth. I added a little fresh ground black pepper. Stir to combine well. Cover & cook on low for 5-6 hours. Stir about once an hour & if you like your soup a little more "soupy", you can add some additional broth or a little water.
4. During the last hour of cooking, stir in the sliced green chiles.
5. If the potatoes are cooked to your desired softness, stir in the cubed Jack Cheese. Cover and heat until melted, stirring as needed.
6. Stir in the heavy cream. Give it a really good stir to combine. Cover & let sit for about 5 minutes, until heated through.
W
ell yum! There you have it, my version of Ms. Berta's Kicked Up Potato Cheese Soup! I garnished it with a dollop of sour cream, chopped cilantro & scallions, crumbled bacon, fresh ground pepper and a little shredded cheddar cheese... cause I just happen to have some on hand! But please, do it your way... ♪ ♬ ♩ ♭ ♫ ♪
Enjoy! WildWSS outta here!
Spicy Oktoberfest Pumpkin Chili
It's Chili For Fall
or
Fall For Chili!
WildWSS's Oktoberfest Pumpkin Chili
Well, I stumbled upon a recipe for Oktoberfest Pumpkin Chili. Everyone I mentioned it to pretty much gave it a thumbs down. Why? Because, WHO puts pumpkin in Chili. My response was I don't know, but I'm going to try it! If you don't try something, how do you know you don't like it. The other person in my home simply said; "huh!". However, I think he is use to some of my wild rides with different recipes from time to time. And several of those wild rides have turned out to be keepers! He also had second servings twice and the leftovers! Huh! Yippee!
This recipe was intriguing because it's Fall and I had been wanting to make some chili. Pumpkin is one of our Fall Favs. Right! Give me five.
Plus, this is a slow cooker chili recipe which is even better. You throw everything together in the morning and simply dish it up in the evening. Now who doesn't like the ease of using a slow cooker versus standing over a stove for extended periods of time. I do! And the combination of the tomato puree, crushed tomatoes and canned pumpkin create a deliciously creamy texture to go with the beans and sausage. There is also a slight sweet taste in the flavorings.
After reading the original recipe which can be found on Juggling Act Mama , I made a few changes and adaptations to kick up the spice a bit and make better use of ingredient sizings from the typical market packaging. So, Yippee Again!
Let's Try It!
Ingredients: (approx. 8 servings)
- 1 tbl. olive oil
- 1 large sweet onion, chopped
- 1 large green bell pepper, chopped
- 1 small green bell pepper, chopped
- 2 jalapeno peppers, chopped
- 1 tbl. minced garlic
- 1 tsp. coriander
- 1 1/2 tsp. cumin
- 1/2 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 1 tbl. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 lb. Italian bulk sausage(use your fav & I think 1 1/2 lb. would be better)
- 12 oz. Oktoberfest Beer
- 1 1/2 tbl. honey
- 1 large(28 oz.) can dark red kidney beans
- 1 15 oz. can dark red kidney beans
- 1 28 oz. can crushed tomatoes
- 1 28 oz. can tomato puree
- 3/4 c. or whole can pumpkin pie mix
- 16 oz. beef stock or broth
Condiments for serving:
- shredded cheese(cheddar, taco blend or your fav)
- sour cream
- chopped green onions
- *tortilla chips
- *salsa
- garlic bread
Preparation:
1. Heat the olive oil in a large skillet or similar pan. Add onions and cook, stirring occasionally, on medium-low until they start to turn translucent.
2. Toss in the bell pepper and jalapeno pepper and cook for a few minutes(approx. 4-5) stirring occasionally. Add the garlic and cook until fragrant.
3. Turn heat up slightly. Add sausage, break apart to brown. Add coriander, cumin, sea salt, pepper, chili, onion, garlic seasonings & stir to combine. Continue to cook & stir until meat is browned. Add beer, stir, reduce heat & simmer for a few minutes. Add honey, stir.
4. Add beans, tomatoes, tomato puree, pumpkin & stock to slow cooker. Stir to combine. Stir the meat mixture in to the slow cooker.
5. Set slow cooker to low, cover and cook for approximately 5 hours(I did 5 1/2). Stir chili mixture every 1 to 1 1/2 hours to blend flavors. Ready to serve!
Enjoy! WildWSS outta here!
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