Guinness-Braised Beef Brisket

I think I'm just a eat a corned beef in public kind of person. It just tastes better out. Plus for me it is a one and done kind of dish. Don't really want left overs.

That said, it was still nice to have.  We went out last Saturday, and this cooked while we were out.  It was ok.  The broth was overly sweet, but that's probably why they said to discard it.  The meat was tender, and it didn't take on the broth taste.

If I had all the ingredients, I would have again. We had with Mashed Potatoes.

Guinness-Braised Beef Brisket

Photo by ALB

YIELD: 6 servings (serving size: 3 ounces)

Ingredients
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed

Preparation
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.

NUTRITION INFORMATION 
Calories: 226; Calories from Fat: 39 %; Fat: 9.7 g; Sat Fat: 3.2 g; Mono Fat: 4.7 g; Poly Fat: 0.4 g; Protein: 17.9 g; Carbohydrate: 15.2 g; Fiber: 0.9 g; Cholesterol: 87 mg; Iron: 2.2 mg; Sodium: 1105 mg; Calcium: 28 mg

Cooking Light, JANUARY 2004

TORTILLA-CRUSTED SHRIMP

When I first saw this recipe, I thought it was going to be about Shrimp covered in Fritos, because of the Homesick Texan's little blurb about Fritos.  It wasn't, but that's ok.

I told D we should have this anyway, and he obliged.  He suggested Baked Tostitos, so that's what he did. He was going to sub some panko with that, but he just used the whole (6-1/2 oz) bag.  For some reason, I had decided this would be 2 servings.  Both D and I laughed during eating.  That is a lot.

We had with a salad.  As usual, a recipe from Homesick Texan that we will have again.

TORTILLA-CRUSTED SHRIMP

Photo by ALB

Yield: 4 servings
Author: Lisa Fain, HOMESICKTEXAN.COM

Ingredients
2 cups finely crushed tortilla chips (6 1/2 oz Baked Tostitos)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
¼ teaspoon cayenne
Kosher salt
1 pound medium shrimp, shelled and deveined
2 tablespoons all-purpose flour
2 large eggs
½ cup ketchup
1 teaspoon horseradish (more like a TBSP)
1/2 teaspoon chipotle chile powder
1 teaspoon freshly squeezed lime juice
Sliced lime, for serving

Instructions
Preheat the oven to 450°F and grease a baking sheet with cooking spray.

Season the crushed tortilla chips with the pepper, garlic powder, and cayenne. Taste and adjust the seasonings if needed, adding salt to taste. (Depending on the chips, I usually start with ¼ teaspoon.)

Lightly salt and pepper the shrimp then toss with the flour. (If using frozen shrimp that’s been thawed in cold water, pat down the shrimp with a paper towel before seasoning so they aren’t too wet.) Beat the eggs until bright yellow and place ½ cup of the crushed tortilla chips into a bowl. (You only start with 1/2 cup so you can refresh the chips as you dredge, which keeps them from becoming too clumpy.)

Working in batches, dip the flour-coated shrimp into the eggs then dredge in the tortilla chips. Place coated shrimp on the baking sheet. A quarter-way through the process, refresh the tortilla chip dredge with another ½ cup fresh crushed tortilla chips, then continue to dredge. Repeat the process until all the shrimp are coated.

Bake uncovered for 7 minutes, then remove the sheet from the oven and flip the shrimp over to the other side. Return to the oven and cook for 5-7 more minutes or until the coating is lightly browned and the shrimp are pink.

As they are baking, to make a chipotle cocktail sauce stir together the ketchup, horseradish, chipotle powder, and lime juice. Taste and add salt, if needed. After the shrimp are done, serve warm with the chipotle cocktail sauce and limes on the side.

11 Smart Points (my additions/subtractions at 4 servings)

Rosemary Cheddar Irish Soda Bread

It was close to St. Paddy's Day, and like everyone else, I started looking around for a Corned Beef Recipe.  On Pinterest, of course, I fell down a rabbit hole, and ended up finding this recipe.  I really thought it was from Williams-Sonoma, but apparently it was not.

Anyway, this was really easy.  Also 2 TBSP of rosemary is a lot (I only got 1 TBSP out of all that I cut off our bush).  I used my Kitchen Aid Mixer to do everything (except beat an egg with buttermilk), so it came together quickly.

We will have again, since D said, "It's the best bread you've made, yet."

Rosemary Cheddar Irish Soda Bread

Photo by ALB

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 people
Author: foodnessgracious

Ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons fresh chopped rosemary
2 cups grated sharp cheddar
1 cups buttermilk
1 whole large egg

Instructions
Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.

In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese. (I used the whisk attachment on the KitchenAid. Probably speed 3-4)

Add the egg to the buttermilk and beat until mixed. (I did this with a manual whisk)

Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms. (used the dough hook on the Kitchen Aid.  Probably speed 3-4)

Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape.  (keep kneading in the Kitchen Aid, making sure to scrape the sides and bottom to incorporate everything...about 3-4 minutes at that).It may be on the wet side so have some extra flour on hand for dusting. (throw flour on a counter, dump the dough on the counter and shape into a ball).

Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.

Photo by ALB

Season the top with some more salt and pepper and bake in the oven for 25 minutes (25, and a toothpick was messy...30 and the toothpick was clean) and the top is golden brown.

Let cool for 20 minutes before slicing and serving with butter (or beer cheese soup).

Photo by ALB

8 Smart Points (my additions/subtractions at 8 servings)

Tortellini, Chicken, and Arugula Salad

I saw this recipe in the latest magazine.  I showed to D and he said ok.  We have been slack going to the grocery store, so I went after work to pick up the ingredients, while he texted me to let me know what we did and didn't have.

Anyway, about 10 minutes after I got home, dinner was ready (he may have started boiling the water while I was at the store).  The taste was good, and a bit light.  D made it 3 servings, although I think I could have done 4.

We would have again, especially for how fast it was.

Tortellini, Chicken, and Arugula Salad

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD: Serves 4 (serving size: 1 1/2 cups)

Ingredients 
1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions (ran under cold water to cool down after cooking)
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups) (used breasts and sauteed)
1 garlic clove, finely chopped
1/8 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
3 cups baby arugula
1/3 cup thinly sliced shallot
3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation
Place tortellini and cooked chicken in a large bowl.

Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, rind, juice, sugar, and pepper; stir with a whisk.

Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese.

NUTRITION INFORMATION
Calories: 400; Fat: 18 g; Sat Fat: 4.9 g; Mono Fat: 9.6 g; Poly Fat: 2.1 g; Protein: 27 g; Carbohydrate: 35 g; Fiber: 3 g; Cholesterol: 77 mg; Iron: 2 mg; Sodium: 629 mg; Calciu:m 184 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, April 2017

Chicken Tinga Tacos

D made these the other night.  I'm not sure if they were easy, but they were good.  Nice smoke flavor.

We had with refried pinto beans with chipotle.

Chicken Tinga Tacos

Photo by ALB

These bold and smoky tacos provide the perfect route to reinventing some leftover chicken. Serve them up with a crisp green salad for a light and refreshing weeknight supper.

Yield: Serves 4 (serving size: 2 tacos)
Total time: 24 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon fresh oregano
1/2 teaspoon ground cumin
1 small chipotle chile, canned in adobo
3/4 cup chopped tomato
1/4 cup unsalted chicken stock
1 tablespoon adobo sauce
2 cups shredded chicken breast
1 cup shredded dark meat chicken
1/4 teaspoon kosher salt
8 (6-inch) corn tortillas, warmed
1/4 cup reduced-fat sour cream
1/2 cup cilantro
1 ripe peeled avocado, sliced
1 ounce queso fresco, crumbled
4 lime wedges

Preparation
1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.

Nutritional Information
Calories: 402; Fat 18 g; Sat fat: 4.6 g; Mono fat: 8.8 g; Poly fat: 2.6 g; Protein: 30 g; Carbohydrate: 33 g; Fiber: 8 g; Cholesterol: 99 mg; Iron: 2 mg; Sodium: 502 mg; Calcium: 131 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, January 2016

Korean-Style Pork and Rice

I am in love with ground pork.  Not sure why I like it so much, but I do.  This recipe came in the newest Cooking Light, and I asked D if we could have it.  Amazingly our Kroger had gochujang paste as well, so it wasn't even a hassle to find.

The dish is slightly spicy and garlicky.  D and I were watching different TV shows, and I texted him in the middle of eating, "This is so good."  We will have again.

Korean-Style Pork and Rice

Photo by ALB

TOTAL TIME: 20 mins
YIELD: Serves 4

Deeply savory gochujang adds a mild heat to the finished dish so kids can still enjoy; look for it on the Asian foods aisle.

Ingredients 
2 tablespoons toasted sesame oil
12 ounces lean ground pork (used 1 lb)
3/4 cup finely chopped white onion
3/4 cup chopped green onions, divided
4 garlic cloves, finely chopped
1/3 cup water
2 tablespoons gochujang sauce (such as Annie Chun's)
2 tablespoons reduced-sodium soy sauce
1 tablespoon light brown sugar
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's) (used regular brown rice...cooked 3 Cups)
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
4 lime wedges (didn't use)

Preparation
Heat oil in a large skillet over high. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup green onions, and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup green onions, gochujang, soy sauce, and brown sugar.

Heat rice according to directions.

Place 1/2 cup pork mixture and 3/4 cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.

NUTRITION INFORMATION
Calories: 429; Fat: 17.4 g; Sat fat: 4 g; Mono fat: 2.7 g; Poly fat: 2.9 g; Protein: 23 g; Carbohydrate: 49 g; Fiber: 5 g; Cholesterol: 64 mg; Iron: 1 mg; Sodium: 532 mg; Calcium: 30 mg; Sugars: 7 g; Est. Added Sugars: 5 g

Cooking Light, JANUARY 2017

13 Smart Points (my additions/subtractions at 4 servings)

Spinach and Artichoke Penne with Chicken

So a few weeks ago, D made a recipe from Closet Cooking called Spinach and Artichoke Stuffed Chicken.  He views stuffing chicken as a PITA but did it anyway.  We each took a bite, realized the chicken was bad, and had to toss out the entire dinner. We were both bummed because it did taste good, minus the spoiled chicken.  So D said he would make it again, but he would just cut up the chicken and toss everything with penne.

So yesterday that is what he did.  It was basically Spinach and Artichoke Dip served on pasta with some chicken.  It was excellent.  We will have again.

Spinach and Artichoke Penne with Chicken

Photo by ALB

Adapted from Closet Cooking

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5

Ingredients
4 (6 ounce) chicken breasts, cut into 1-inch pieces
Salt and Pepper to taste
10 ounces spinach, thawed or wilted, squeezed of excess liquid and coarsely chopped
1 (14 ounce) can artichoke hearts, coarsely chopped
8 ounces cream cheese, room temperature (used low-fat)
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
salt, pepper and cayenne to taste
1 tablespoon oil (used cooking spray)
1 onion, diced
2 cloves garlic, chopped
1 cup chicken broth
10 oz uncooked Penne

Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.

2.  While pasta cooks, heat a large Dutch oven over medium-high. Add cooking spray to pan. Season the chicken with salt and pepper to taste. Add onion, chicken and garlic to pan and cook over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, spinach, cheeses, seasoning and broth; heat through.

3. Drain pasta; toss with chicken mixture.

Yield: 5 servings.

14 Smart Points (my additions/subtractions at 5 servings)