Corned beef doesn’t have to only be a St. Patty’s Day thing. I love corned beef for breakfast any time of year.
I’m a fan of homemade corned beef hashes that feature large chunks of corned beef that you can see (unlike that ‘dog-food’ looking stuff that you get out of a can). I used leftover corned beef from our previous dinner for this breakfast. Ah corned beef, one of the easiest dinners you may ever make – I simply put my corned beef into a crock pot with some pickling spices and simmered it until it practically fell apart. Yum.
Because this is such a heavy dish, I wanted to lighten it up by using sweet potatoes instead of potatoes. I like the sweet and salty contrast that happened. I also served these with egg beaters and fresh apple slices. A winning breakfast any time of year!
Place sweet potatoes on a baking sheet and bake for 25 minutes. Remove and set aside to cool before dicing. Preheat a large skillet to medium heat. Add oil, sweet potatoes and salt and pepper. Cook the potatoes for about 10 minutes, until they are slightly golden and crispy. Then add peppers, onions, corned beef, and salt/pepper, toss and heat through. Serve hot.
Warning: These onion straws are deliciously addictive! These crispy morsels make me want to scream because I can’t get enough of them! I could eat them as a snack, an appetizer, a side dish, or on top my favorite stuffed burger. Too darn good.
You’ve been warned. Thank you for listening.
Making these onion strings are super simple too, which adds to their appeal. Follow these quick steps and make these already, okay? Then ship me a big box of them. You’re the best!
2 cups buttermilk (or regular milk with some lemon juice added)
2 cups all-purpose flour
1 tablespoon salt
1/4 teaspoon paprika
1 quart canola oil
black pepper, to taste
Slice the onion very thin. Place in a baking dish and cover with buttermilk. Soak for at least an hour. Combine dry ingredients and set aside.
Heat oil to 375 degrees. Grab a handful of onions, toss them in the flour mixture, shake off excess and add them to the hot oil. Fry until golden brown. Remove the onions and place them on dry paper towels. Repeat with the other onions and nibble on the first batch while you wait.
Onions are naturally sweet and when you cook them oven an extended period of time, the natural sugars in the onions brown and caramelize. You’re left with sweet, buttery onions that are full of deep, rich flavors.
Use these onions on brats or steaks, for soups, dips, pizza or whatever. Heck, I’ll even eat them by themselves, they’re so good! Just keep in mind that any amount of onion you start with will reduce down like crazy. Make sure you have enough for everyone. 5 large raw onions will reduce to about 2 cups of caramelized onions.
If you make a big batch, caramelized onions will keep in the fridge for up to a week in an air-tight container. They freeze really nicely too. Keep small portions of onions in your freezer to thaw when needed.
Slice off the root and top ends of the onions and peel them. Cut the onions in half. Lay the cut side down and slice the onions lengthwise to desired thickness.
Use a wide, thick-bottomed sauté pan and coat the bottom of the pan with olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium to medium-high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with oil. Spread the onions evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkled some salt and sugar over the onions. Add a bit more butter and a splash of water to keep the onions from drying out.
Let the onions cook down for 30 to 60 minutes, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil if your onions are on the verge of burning. Scrape up any brown bits that may have formed on the bottom of your pan. Continue to cook and scrape until the onions are a rich, browned color.
At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Trivia fact for the day: Sheb Wooley’s PURPLE PEOPLE EATER was recorded on this day in 1958. You know, “It was a one-eyed, one-horned, flyin’ purple people eater.” – that one! As a tribute to Sheb’s quirky song, here is a delicious purple inspired dish that is great to take with you on a picnic or to make for any get together.
Note: I realize some of you expected a tantalizing recipe for People since that is, after all, what the Purple Eater eats, but I let my judgment get the better of me. Darn my morals!
A festive and out of the ordinary side dish that can be served at room temperature.
2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne, or to taste
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste
Bring a pot of cold, salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, then cut into quarters.
Place the warm potatoes in a large bowl and toss with onion, celery, dill and parsley. In another bowl, combine the mayonnaise, mustard, celery seed, cayenne, vinegar and lemon. Taste and adjust seasoning if needed. Add the dressing to the vegetable mixture. Toss gently to coat, taking care to not mash the potatoes. Season with salt and pepper and serve.
The other day at the farmer’s market in Denver I picked up these beautiful cherry tomatoes (among other finds). Inspired by all the market’s fresh ingredients, I decided to make a Farmer’s Market Pasta Salad using their tomatoes and peppers.
This pasta salad turned out great. It was light and satisfying, perfect for the summer. Plus this recipe makes enough to share with a large group. I brought a big bowl of this pasta salad to a big BBQ for the 4th of July.
If you can manage, try making this day before your big event. I noticed that the flavors melded better as time went on.
1 cup organic Italian Dressing (Tuscan is my favorite to use)
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/4 to 1/2 diced red onion (according to your tastes)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup grated parmesan, plus more for topping
Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook it according to the package directions.
While the pasta is cooking, in a small bowl, whisk together the dressing, mayonnaise and sugar.
Drain the pasta well, transfer to a large serving bowl and let cool. Add the tomatoes, peppers, parmesan cheese, fresh basil, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Add parmesan cheese to top and serve.
It’s best to use fresh bean sprouts, not canned, if possible. This makes a world of a difference. Use julienned snow peas or zucchini or water chestnuts to mix things up (I even added broccoli and carrots in mine).
What’s in this Chinese 5 spice powder you ask? Prepare to be enlightened!
You make this yourself or buy this at most grocery stores. Asian markets will carry a more authentic spice mixture that’s typically cheaper. You can add some of this to stir-fries, soups, and it even makes a great marinade for Asian chicken recipes. A fair warning, a little goes a long way.
Once you make egg foo yung, you’ll create your own favorite combinations based on whatever vegetables are available at your market or what you have sitting around in your refrigerator. The important thing is to keep your ingredients thinly sliced. This will help keep everything together.
Whatever you add, the egg and sauce combination will send your taste buds into a happy little food coma.
Place the vegetables in a medium bowl and sprinkle on the flour and salt. Mix well to evenly coat the vegetables. Break the eggs into a small bowl and add the sesame oil. Beat the eggs with a fork to combine the eggs and oil, then pour the mixture into the vegetable bowl.
Heat a tablespoon of cooking oil in a nonstick skillet. Use a large spoon and scoop portions of the egg-vegetable mixture into the pan, flattening them as you place them. Fry on one side until golden brown, then flip and fry on the second side.
Meanwhile, heat the stock and soy sauce to boiling in a saucepan. Mix the cornstarch and five spice powder in a small bowl. Add the cold water and stir until the cornstarch is incorporated. Add this to the boiling stock and stir well. Let it boil for a few moments to thicken. If it's thicker than you'd prefer, add more stock or water. Taste for seasoning and add more soy sauce if desired. Serve with sauce on side or sauce spooned on top of the egg foo yung.
These can be made in advance and kept warm in a low heated oven, or rewarmed gently in the sauce.
I’m a burger ADDICT. Lately I have experimented with healthier burger options. I have this belief that with meats like turkey or buffalo, you sacrifice a lot of flavor in a burger patty. Lordy, lordy, he hath proven me wrong!
I never thought I would see the day when I, Foodie McBooty, falls in love with a turkey burger! I am happy to announce that HEALTHY and FLAVORFUL characteristics do exist in one entity. (Who knew?) This (incredibly) messy burger is packed full of southwestern flavor. Granted, I have never been to the “Deep South”… but if Texas had a taste I’d imagine this is what it would taste like.
Because these are so messy, I recommend carving out the guts of the top part of the bun. That should help control some of the damage and save the salsa and crema from falling onto my lap.
I dream that some day I will have a decent picture of this absolutely amazing turkey burger. Until then, trust me here and let your photo imagination run wild!
Combine the onion, avocado, tomatoes, and cactus. Add the garlic, cilantro, cumin and chipotle pepper sauce. Mix well. Add lime juice and combine. Place in the fridge until ready to use.
For the burgers:
In a large bowl, combine turkey, chorizo, tortilla chips, soy sauce, pepper, parsley and Worcestershire sauce. Form into large balls, flatten and shape into a size that is slightly larger than your buns (they will shrink a bit when they cook!)
Place burger patties on the grill. 6-8 minutes on each side. After turning place the pieces of monterey jack cheese on each burger -- Once cooked, the internal temperature should be 170 degrees. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
While these cook whisk together a few scoops of crema and chipotle hot sauce (to taste).
Put the burgers on roll bottoms, top with salsa and crema and cover with gutted roll tops.
Are you asking yourself if you should make this recipe? Well the answer is: YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES EYS YES EYS YES YSEYSE YSEYSEySYeyEYSEYSSSSSSSSS!!!!!!
I will never think of carrots the same way again. I suppose you can take that as a warning if you steam, bake, roast carrots and are satisfied. If you are the type of person who likes carrots just as they are, DO NOT TRY THIS RECIPE!
For those of you who live on the wild side from time to time, TRY THIS RECIPE!!
…especially when you don’t know what to do with those leftover carrots.