Tag Archives: saint patrick’s day

not your usual corned beef and cabbage

While Saint Patrick’s Day is traditionally celebrated with lamb or pig in Ireland, Irish Americans have been cooking up this more familiar plate for almost 200 years. With corned beef being the neighborhoods flavorful meat, it was easy to splurge on when paired with the inexpensive tastes of their homeland such as potatoes and cabbage. (For more history, check out this Smithsonian article, “Is Corned Beef Really Irish?”)

For years I have been sticking my corned beef and vegetables into a pot or slow cooker which did the trick but left all the flavors, well, bland. This year I took a tip from The Pioneer Woman and slow roasted. It was by far the most savory Saint Patrick’s meal I’ve even made with sweet caramelization on the veggies and the perfect amount of salt on an otherwise tough cut of meat. This combined with a low and slow cooking method left for a brisket that even my toddler could chomp his teeth into! Here’s my newly dubbed favorite Slow Roasted Corned Beef and Cabbage.


Adding color and roasting deepens flavor in a traditionally mono-flavored St. Patty’s Day favorite!


{click here to keep cooking!}…

5 corned beef and cabbage leftover makeovers

It’s March 18th. The last Guinness has been poured, bagpipes have faded, and your Irish eyes are anything but smiling thinking of all the leftover Saint Patrick’s Day fare taking up space in your fridge. Corned beef and cabbage the next few nights, right? Wrong! If you’re wondering how to make over your Irish dinner, here are 5 of my simple and delicious re-purposing ideas for your 17th seconds 🙂

Delicious recipes to honor those corned beef leftovers!

Delicious recipes to honor those corned beef leftovers!

{click here to keep cooking!…}

Pot”luck”-y Twists on a Classic

With our first baby’s birth rapidly approaching, our lives are beginning to change in a million different ways! Reflecting on these crazy changes, I have decided to take a look at classic foods with their own crazy twists. The best part about the art of culinary experimentation is that no idea is too outlandish to attempt. If you have ever caught any food marathon you know that someone somewhere thought, “A cheeseburger topped with chocolate covered bacon on a grilled donut sounds good!” or “Waffles made of left over thanksgiving turkey and stuffing would make a perfect post holiday brunch item!” With a little bit of creativity, you can start with any ingredients from basic to exotic to last night’s leftovers and make your own masterpiece!

For Saint Patrick’s Day this year we skipped the traditional corned beef and cabbage for a more modern take on this once a year dish. Continue reading