Slow Cooker Corned Beef & Cabbage

I love corned beef! I also love cabbage! Therefore, this dish is one of my absolute favorites! Some of you may have never heard of corned beef, let alone actually eaten it. But don't turn your nose up too soon, just give it a try! With Saint Patrick's Day approaching, this dish should be a great representation of Irish cuisine! I hope you broaden your palate and give this dish a try!

Slow Cooker Corned Beef & Cabbage

1 (4 lb) Corned Beef Brisket with Spice Packet

1 large onion, sliced

8 large carrots, cut into 2-inch pieces

2 bay leaves

3 garlic cloves, sliced

1 (14 oz) can beef broth

2 Tbsp dark brown sugar

1 1/2 Tbsp prepared mustard

1 tsp caraway seeds

1 small cabbage, cut into 8 wedges

Trim fat from brisket. Place onion and carrot in a 6-quart slow cooker; place brisket on top of vegetables. Sprinkle bay leaves and garlic slices over brisket. Combine spice packet from brisket, beef broth, brown sugar, mustard and caraway seeds; pour over brisket. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 8 hours. Add cabbage and cook on LOW an additional 1 1/2 hours or until cabbage is tender. Remove and discard bay leaves. Cut brisket across grain into slices; serve with cabbage, carrots and onions. Makes 6-8 servings.

Penne With Pumpkin Sauce

I know I said that we do not eat pasta often, but lately I have found some pasta recipes we actually really enjoy! So I might be posting a few more pasta dinners over the next few months. At first glance this recipe did not sound like something I would normally make, but I thought I would give it a try. It turned out to be amazing! It is also a very affordable dinner. Pumpkin, cinnamon, nutmeg and pasta kind of sound weird together, but I promise you it will be a huge hit! I hope you step out of your comfort zone and give it a try!

Penne with Pumpkin Sauce

 

Penne With Pumpkin Sauce

2 Tbsp Unsalted Butter

1 onion, chopped fine

1 red bell pepper, chopped fine

2 garlic cloves, minced

½ cup canned solid-packed pumpkin

1 cup chicken broth

½ cup water

2 Tbsp heavy cream

dash of Ground Nutmeg

¼ tsp Ground Ginger

1/8 tsp cinnamon

Salt & Pepper to taste

½ pound penne pasta

3 Tbsp minced fresh parsley

Freshly grated Parmesan cheese

Over moderate heat, melt butter in a large deep skillet. Add onion, pepper and garlic, stirring until softened. Stir in pumpkin, broth, water, cream, nutmeg, ginger, cinnamon, salt and pepper, stirring occasionally for 10 minutes. While the sauce is simmering, cook the penne in salted boiling water until al dente. Drain pasta, reserving 1 cup of the cooking water. Add penne to the sauce, cook the mixture over moderate heat for 1-2 minutes, stirring and thinning the sauce as desired with the reserved cooking water. Stir in parsley. Remove from heat. Divide between 2 plates and top with Parmesan cheese. Enjoy!

White Chicken Chili with Pine Nuts

I know, I know, I'm posting another soup. Being that it is winter and we were just blessed with our biggest snow of the season so far, I just couldn't resist! I love eating a warm bowl of soup on a cold snowy day. This recipe is very easy and very tasty! For those of you who are making baby food, throw in an extra chicken breast. Blend the chicken breast with some of the onions and add some curry powder. Matias loves it! The toasted pine nuts add a nice touch to this dish, so don't leave them out! I hope this dish warms you up on a cold wintry day!

 

White Chicken Chili With Pine Nuts

4-6 boneless skinless chicken breasts

1 large onion, chopped

1 teaspoon white pepper

¼ teaspoon salt

2 cans cream of chicken soup

3 cans great Northern beans, drained

2 (4 ounce) cans chopped green chilies

½ teaspoon garlic powder

1 teaspoon cumin

2 teaspoons chili powder

½ teaspoon dried oregano

1 can chopped tomatoes and green chilies, drained

Toasted pine nuts (optional)

Sour Cream (optional)

Shredded Cheese (optional)

Salsa (optional)

Place chicken and onions in a large pot with water to cover. Add salt and pepper. Boil until chicken is cooked and tender. Remove chicken, leaving onions in pot. Allow chicken to cool and cut into ½ inch pieces. Drain broth, reserving onions, into a separate container and reserve both (broth and onions). Return chicken to pot with onions; add soup, beans, and next 6 ingredients, stir to blend. Cook over medium heat until heated through. Add reserved chicken broth until you reach the desired consistency. Reduce heat to low at least 30 minutes or in a crock-pot for several hours.  Top with toasted pine nuts, sour cream, cheese and salsa! Enjoy!