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Mar 252014

Corned Beef Coney Style

With a few days under our belts now with our new family member, Jingles has adapted so well it’s almost scary! I guess she’s so glad to be out of the confines of the kennel, that she wants to make sure she’s here to stay. Of course my cats are another story as they pretty much only come around to fill their tummies and then it back out to the woods to hide from the beast that now occupies their old territory! I don’t think they’ll ever get used to Jingles as he likes to bark at them whenever he sees them, thinking they might want to play or something. Never being around a dog, they have pretty much disowned us except for feeding time. Of course, Kenny’s not upset as he is not overly fond of cats anyway, it’s more of a Regina thing!

Even though it’s been a week since St. Patty’s Day, I know I’m a day late and a dollar short… again! But I did want to get this recipe in for left-over corned beef. You could always buy a can and try it if you’re a corned beef lover like we are. It never had to be a holiday in my family for that tasty beef to grace our table in one form or another, such as corned beef hash, a big meal with all the trimmings or just some simple sandwiches! I was playing around the other night in the kitchen and already having cold sandwiches, wanted something hot but still easy instead. The following is what I came up with and you can serve it up on your favorite buns or even stuff biscuits and bake them in the oven like I did last month with the ground beef pocket sandwiches and probably where I got the idea from!



Corned Beef Coney Style
  • 1-1/2 cups chopped corned beef
  • 1-1/2 tbsp oil
  • 1-1/2 cups shredded cabbage
  • ⅓ cup chopped onions
  • ⅓ cup chopped bell peppers
  • ⅔ cup ketchup
  • 4 tbsp Worcestershire sauce
  • 1 cup shredded cheddar cheese, I used Kerry Gold Irish cheddar
  • Hot sauce to taste
  1. Preheat oil over medium heat and saute the cabbage, onion and peppers until cabbage is tender.
  2. Add the ketchup, Worcestershire sauce and desired amount of hot sauce and heat thoroughly.
  3. Place mixture in buns (about 10 to 12), top with cheese and place under the broiler for a few seconds to melt the cheese.
  4. For pocket sandwiches, the mixture with fill about 8 biscuits that have been rolled into circles about 5-inches in diameter. Top mixture with the cheese, fold and seal edges.
  5. Bake in a 350 degree oven until golden brown.


Gonna see the 30’s again tonight in upper Florida, have to get a fire going one more time! Enjoy………..

Mar 172014

Saint Patrick’s Day

Well the luck of the Irish is certainly not happening for us today as those pesky little leprechauns dumped 3 more inches of rain since nightfall last evening. Will it ever end?????????? But today is a great day for comfort food Thank God, and the corned beef is simmering on the stove top as I type, smells scrumptious too! The Irish shot glasses that my sister sent me years ago, the Jameson Whiskey and Kenny’s Playboy beer glasses are all ready to be filled with some green beer when the magic hour approaches! It must be 5’oclock somewhere, right? It really is a little too early to start the celebrations but it will be time soon enough and we can’t wait to sink our teeth into the corned beef and all the trimmings! Did you know that in Ireland they celebrate today with fish and lamb, not corned beef? Corned beef actually started here in America when the Irish immigrants found beef to be a cheaper alternative to lamb and cabbage was a spring veggie, thus the combo. It’s funny how we take so many things for granted……………

St.Paddy 2014 007

My sister Pat asked me the other day how much we were paying for corned beef and I guess New Yorkers’ get into St. Patty’s Day a lot more than the folks in Florida because while she paid under $2.00 a pound, I paid on the average of $3.79 a pound; guess it’s getting almost as expensive as buying lamb, wouldn’t you say?

I thought I’d leave you with a few of the recipes for left-over corned beef that we have enjoyed throughout the years and with the size of the piece of meat I have cooking, I’ll have to come up with something new this year as we will have plenty left!

Some of our favorites include:

>Quick Corned Beef Chowder (simple, quick and easy for those on the go!)
>Corned Beef Burgers (we love all kinds of burgers!)
>Baked Corned Beef
>Hawaiian Corned Beef (something a little different)
>Pat’s Open Faced Irish Sandwiches ( one of my favorites and already have all the ingredients for this one!)
>Corned Beef With Pickle Sauce (love the dills with this dish)

These are just some of the dishes you’ll find, but I picked out our all time favorites for you!  I hope everyone out there has a great St. Patty’s Day and may the luck of the Irish be with you today and throughout the year to come………….. Happy St. Patty’s Day!






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