Corned Beef Tacos

What do you get when you cross and Irishman and a Mexican?  Corned Beef Tacos!  Since marrying an Irishman I have learned to love corned beef.  And cabbage.  Something I'm sure my mom never thought would happen.  But since it has, I wanted to start using it more than just on St. Patrick's Day since it's so easy to make.  I like to cook it in my slow cooker, forget about it for 8 hours, then serve!

Corned Beef Tacos

Serves 4

1 6lb corned beef brisket
1 package soft white corn tortillas
cabbage, thinly sliced
thousand island dressing
horseradish (optional)


Cook your brisket along with it's juices from the package and spice packet in water (until just covered) in a slow cooker for 8 hours on low (or 4 hours on high, then one additional hour on low).  Remove the layer of fat then shred the brisket and keep set on 'warm' in the juices.


Warm the tortillas up in the microwave in a towel for 10-15 seconds.  Take your tortilla and layer the shredded corned beef, cabbage, thousand island and horseradish.  Serve!

It really is that easy and we thought this was a great combination of flavors.  It's a nice twist on a reuben, a taco, and corned beef and cabbage.   Oh, it's a little messy, so keep napkins handy!

Slow Cooker Pulled Pork

This is the most amazing pulled pork I've ever had.  It has just the right amount of juice, the right amount of heat, the perfect combination of spices and it's so easy!

Slow Cooker Pulled Pork
Spice rub recipe from Cooks Illustrated 


Ingredients:
1 6-8lb Pork Shoulder
1 Tbsp Ground Black Pepper
2 tsp Cayenne Pepper
2 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tbsp Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Paprika
2 Tbsp Sea Salt
1 Tbsp Granulated Sugar
1 Tbsp Ground White Pepper


Mix all spice rub ingredients together in a bowl.  Massage the rub into the Pork Shoulder.  Wrap tightly in a double layer of saran wrap and refrigerate for at least 3 hours.  Refrigerate longer for a stronger flavor.  (I refrigerated for 24 hours.)  


Unwrap roast and place in a slow cooker.  Add 3/4 cup water to the bottom of the cooker and cook on low for 8-10 hours until meat is fork-tender and easily shredded.


Shred meat along with all the juices in the slow cooker and add more water if necessary.  Continue heating on warm setting until time to serve.

I made this roast for burritos and it was a huge hit.  It has just enough spiciness to give any burrito or taco a little kick!  If you were thinking more along the lines of BBQ pulled pork-all you need to do is add about 2-2 1/2 cups of your favorite bbq sauce to the slow cooker while it's on the warm setting.

I cooked my 6.5lb boneless roast for 9 hours and it shredded so easily.  I did add about 1/4 cup more warm water to the shredded meat.

Salsa Chicken

A chicken and rice recipe?  Now we're talking!  I have heard lots of good things about this recipe, how easy it is, how awesome the flavor is....  I also heard a rumor that you can take a Pampered Chef Deep Covered Baker and put chicken in it-cook it in the microwave for 20 minutes and you will get delicious, juicy chicken every time. Are both of these rumors true?  I'm about to find out! 


Normally, this recipe is made in a slow cooker, for 8 hours on low.  I was inspired by Dunne's recipe at With a Cherry on Top for my own adaptation of this dish.  Her way you get amazing chicken that is easily shredded for tacos, burritos, enchiladas, tostadas, nachos, etc.  The way I did it, was quick and easy-but the chicken won't be easily shredded-but it will be oh, so delicious and full of flavor.   


We served it over rice:

Salsa Chicken
Serves 5


Ingredients:
5 Chicken Breasts
1 16oz  Jar of your Favorite Salsa
1 can (10oz) Cheddar Cheese Soup
1 packet Taco Seasoning (or your own Taco Seasoning)
Your favorite hot sauce


Place the chicken on the bottom of the Deep Dish Baker.  In a separate bowl mix the can of cheddar cheese soup and the jar of salsa along with the taco seasonings.  Cover your chicken with the mixture and turn your chicken pieces over to get both sides covered with your sauce.  Add a few dashes of your favorite hot sauce to each chicken breast.  Cover and microwave on high for 18-20 minutes.


That's it!

This is what the chicken will look like when it's all done cooking.  (I took out 2 pieces of the chicken before I took this picture.)  It is the easiest meal I've ever made.   It is a bit on the spicy side, but that's the way we like it.   You can make it as spicy or as mild as you would like by choosing a mild salsa, a medium salsa or a hot salsa.  The addition of the hot sauce can be omitted completely.  Also, if you aren't feeling it, you don't need to make your own taco seasoning.  Grab a packet at the grocery store and throw that in instead!  This recipe can be made for you!  And it's easy no matter which way you make it.


This meal was completely done in less that 25 minutes.  Now that's an easy dish!

Corned Beef and Cabbage

Happy St. Patrick's Day everyone!!  

What says St. Paddy's day more than corned beef and cabbage?  Funny story-as a kid this was the ONE meal that my mom would actually let me take a pass on, and I was allowed to eat a peanut butter and jelly sandwich instead.  I despised corned beef and cabbage growing up.  And thought I couldn't stand it until about 3 years ago at a friends house when I tried it again.  Delicious!!!

So, since the husband is Irish, well I guess I am now too-I figured I better learn how to make it.  Last year was my first foray into making this meal and it came out really good.  So I decided to make it again.  I guess this will be our SPD tradition!

Corned Beef and Cabbage
Serves 6


Ingredients:
4.5lb flat cut corned beef brisket
1 head cabbage
8 new potatoes, skin on, cubed


Put your brisket in the slow cooker, fat side down.  Take the spice packet that comes with the brisket and sprinkle on top and around your corned beef.  Cover the meat with water until there is about an inch of water above the top of the meat.  Cook on low for 8-10 hours.  


Take the cooked brisket and remove from your slow cooker.  Remove the fat layer then cut and shred your meat.  Cut up your cabbage, separate the pieces and place into the broth already in the slow cooker.  Cut up your potatoes with the skin still on and add to the slow cooker.  Put your meat on top and mix it all up.  (You can add more hot water if you need to-the cabbage will cook down a bit so don't add too much.)  Cook for another 1 1/2 to 2 hours on low.  Taste the potatoes and when they are done to your liking serve it up!

Side note: I used my fairly large slow cooker (6.5 qt) for this recipe.  You might need to cut down on some of the ingredients if yours is on the smaller side.

Sláinte!

Italian Beef Sandwiches

My husband absolutely loves beef sandwiches-Chicago style.  So, I made my way through the many internet recipes for italian beef sandwiches and settled on this one.  And I am so glad that I did.  We loved these!

(Pardon me for not recognizing the source-I didn't print it out with the recipe.  If it is yours, please let me know and I will correct that.)

Italian Beef Sandwiches
Serves 6-8


1 4-5 lb rump roast
1 packet italian salad dressing mix
1 tsp kosher salt
1 tsp fresh cracked pepper
1 tsp basil
1 tsp parsley
1 tsp garlic salt
1 tsp. onion powder
1 bay leaf


In a small saucepan, combine the water along with all the seasonings and the dressing packet.  Stir well and bring to a boil.  Meanwhile-put your roast in the slow cooker and pour the mixture over the roast.  Cover and cook on low for 10-12 hours.  (You could cook it on high for 4-5 hours.)  Remove bay leaf and shred meat.  


Serve on a hoagie topped with some sort of white cheese (provolone is a popular Chicago option, but we used munster and it was delicious!) and giardiniera.  You could also top with some jalapenos or italian sweet peppers.

These were some of the best homemade sandwiches I've ever had.  This recipe also makes a LOT of sammies so invite your friends people.  There's enough for everyone.  Pair it with some french fries and you've got yourself a delicious dinner that didn't take 10 minutes to prep.