Corned Beef And Cabbage

Sorry it's been awhile since I updated this blog. Just been busy. Plus, I've been cooking up a storm, and didn't feel like posting everyday.

Anyways, so last night I made this Irish dish for my husband and I. It took too long to cook so my child just ate a grilled cheese sandwich and some cereal bars for dinner. Seeing as how he is not yet one, I think that that could slide for this once.

This is a very simple recipe, but it takes a long time to cook.

You'll need:

3 pds Corned Beef Brisket with seasoning packet

1 head of cabbage

5 small red potatoes or 5 regular potatoes, peeled and cut into quarters

5 stalks of carrots

1. Put corned beef in a pot and fill with water, add seasoning packet. Bring it up to boil. Once the water is boiled, let corned beef simmer. (Let it simmer for every pound, 50 minutes.)

2. Chop the cabbage head up. Chop the carrots. Chop the small red potatoes into quarters. If using regular potatoes, peel and then cut into quarters.

3. Once corned beef has simmered for the allotted time, add cabbage, potatoes, and carrots. Let the vegetables simmer for about 25 minutes. It took longer for the vegetables to soften for me. Once the vegetables have softened, let cool. Take the corned beef out of the pot and cut into pieces or slice it with the grain. It really depends on if you want to serve as a soup or not.

Enjoy!

Cheese Cake Supreme

Last night I baked this delectable treat. My test taster and I have agreed that it only not look tasty, it is.

Cheese Cake Supreme

1 1/2 cups finely crushed graham crrackers

1/4 cup finely chopped walnuts

1 tbsp sugar

1/2 cup butter melted

3 8-ounce packages cream cheese, softened

1 cup sugar

2 tbsp all-purpose flour

1 tsp vanilla

1/4 cup milk

3 eggs, slightly beaten

1. Preheat oven to 375 degrees. For crust, in a bowl, combine crushed graham crackers, walnuts, the 1 tbsp sugar. Stir in melted butter.

This is what your crust should look like after mixing the butter in.

Press the crumb mix onto the bottom and about two inches up the sides of an 8 or 9 inch pie pan.

This is how it should look in the pie pan.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and the vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.

This is what your filling will look like once mixed properly.

3. Pour filling into crust lined pan. Place pan in a shallow baking pan. Bake for 40 to 45 minutes for an 8 inch pan and 35 to 40 minutes for a 9 inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from pan sides; cool for 30  minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

The finished product.

Note: As you can see, I added a cherry topping to my cheesecake. You can add any topping you want, or if not, have it plain. I also mixed in one cup of sugar with my crust on accident, but it still turned out yummy. I think you should tweak it until it comes out the way you like it when dealing with your crust.

Also if you either don't want to, or don't have the time, to make the crust by hand, you can always pick up one of those already made crusts from any grocery store. I just enjoy making everything by hand if I can. If you DO buy one of those already made crusts, just skip step 1 and go directly to step 2.

Hope you enjoy this recipe! As always if you disagree with it, please comment. I take all comments into consideration so I can better the recipe next time I make it, and be able to make adjustments where it needs it.

Pork Pot Roast in Cider

Last night I made this dish for my husband and I. He's usually my taste tester on new stuff that I cook when I cook. A thought occurred to me last night. I can make another blog and it be my enternet cookbook that I can share to you, the reader!

I will make a blog post on all the successful dishes that I have made. The first one is the one I made last night.

Pork Pot Roast in Cider

You will need:

1 1/2 to 2 pound boneless pork blade roast or sirloin roast

2 tablespoons cooking oil

Half a bottle of either apple cider or apple juice

2 teaspoons instant beef bouillon granules

1/2  teaspoon dry mustard

1/4 teaspoon black pepper

3 medium red potatoes, quartered

3 medium carrots, cut into 2-inch pieces

1 large onion cut into small wedges

1/4 or 1/2 flour

1. In a 4 to 6 quart Dutch oven (or deep pan, that's what I used) brown meat on all sides in hot oil. Drain off fat. (I also drained off the oil too.) Stir together cider, bouillon granules, mustard, and pepper. Pour over meat. Bring to boiling, reduce heat Simmer covered 1 hour.

Alright, this is where I tell you what I did differently with the recipe. I didn't use all of the apple juice when I made it. I learned that if you do, no matter if you have your stove set to low, it will still burn. My advice, mix all the stuff together with the cider or apple juice, pour half of it in, then after thirty minutes, pour in the other half. You can add as much apple juice or apple cider that you wish after the half bottle. Just mix some more seasoning when you do.

2. Add potato, carrot, parsnip, and onion. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a serving platter, save the juices. Keep it warm.

This is what it will look like once you add in all the vegetables. Keep in mind, to flip your roast occasionally before this step, that way it will be cooked on all sides.

3. For gravy, measure juices to equal 1 1/2 cups. Return to pan. Stir 1/3 cup COLD water into flour. Add to the juices in pan. Cook and stir over medium heat until thickened and bubbling. Cook and stir for a minute more. To serve, slice meat and serve with vegies and gravy.

This is what it looks like when it's done and on your plate!

Like I said, my husband loved this dish. It can serve four, but he took the leftovers with him to work for his late night dinner. He works the grave yard shift. If you do happen to make this dish, let me know how it turned out! Thanks!