Homemade Corned Beef Hash! St. Patrick's Day Leftover Makeover!! Noreen's Kitchen

Since St. Patrick's Day is a couple of days away, I knew I had to make some homemade corned beef hash to share with you all!  This was made from my home canned corned beef.  You can see how I did that here:  http://bit.ly/2mOtaVr  I will also be using some of the potatoes that I baked in my slow cooker in my recent video which you can check out here:  http://bit.ly/2mERlpl.  If you are a fan of corned beef, corned beef hash is the perfect way to use up leftovers from your St. Paddy's day meal!  

I have used my home canned corned beef.  Three pints of it to be exact, so this came to about six cups of meat once drained.  When meat is canned it can be easily flaked.  I broke this corned beef up with my fingers so it looks like shredded beef.  If you prefer, you can take the time to chop it up into a very small dice, but I see no point, when it will shred super easy.  I also used three large potatoes that I baked in my slow cooker.  I removed the skins and cut them up into dices.  I also chopped a medium onion which ended up being about two cups.  Enough to fill a pint jar.  I also added a bit of butter for flavor as well as to get everything going.  You can use oil if you prefer.

Corned beef hash is super quick and easy to make it is budget friendly and tasty too boot!  The work comes from the chopping or the preparation.  In French, the word "Hasche"  pronounced Hash-shay, means to cut into small pieces.  So the word for hash as used in corned beef hash or roast beef hash or vegetable hash is indicative of the true French meaning of the root word.  I love word etymology, don't you?  Well now you know.  

I like to melt some butter in a large skillet and add the onion to cook for a while over a medium low heat.  This will allow it to caramelize just a bit before tossing in the meat and the potatoes.  Once the onion is ready, I added the meat and allow this to saute for at least five minutes, stirring occasionally to be sure that all the meat is heated through and has rendered a bit of the fat, if any into the pan for flavoring the dish.  

Once the meat is heated, I added in the diced, cooked, potatoes and stirred those in.  This is the hardest part of making corned beef hash.  The waiting.  I like to mix well then flatten with a spatula.  I like to allow a bit of a crust to form on the bottom of the pan, this will help created nice browned bits that will mix in with the hash and pop with flavor.  Sometimes I like to add about a half cup of water to the pan then pop a lid on to steam everything through and get it nice and hot.  This will also moisten the mixture making it easier for all the flavors to combine.

I must be honest, as a family, we love old fashioned corned beef hash from a can and we have it from time to time for dinner or breakfast with fried eggs and toast.  It is just something that hearkens back to my childhood.  A happy memory of days gone by.  Scrapple is the same way for me.  Just don't look at the ingredients or if you do, be very brave cause there is no turning back!  This homemade version is very delicious and does not compare to the canned version.  In fact, they are not even in the same category, other than in name.

When the crust has developed to your liking and everything is heated through, you are ready to serve.  We like ours with over easy eggs, with good runny yolks along with some toasted homemade bread.  Biscuits are great too if you prefer.  No matter how you make this, just make it.  You will love it!  

I hope you give homemade my version of homemade corned beef hash a try!  Even if you don't have home canned corned beef you can use leftover or even the corned beef from a can sold near the luncheon meat.  I won't tell!  You use what you like!  

I hope you try it and I hope you love it!

Happy Eating!

You can see how I made this in my YouTube video here:

We're On a Roll! Apple and Brie Stuffed Chicken Breast Recipe!!

Today I want to share this amazing recipe for apple and brie stuffed chicken breasts, inspired by a trip to the store.  The other day I was in the grocery store and they had a sale on those lovely stuffed chicken breasts in different varieties.  You know, the frozen ones that are breaded?  Like chicken Cordon Bleu, chicken marco polo, and chicken Kiev.  They also had one that was stuffed with apples and brie.  This was my inspiration for today's recipe.    So simple and delicious and relatively easy to prepare.  This screams autumn and your family is going to love this one.  I think this is super appropriate for a dinner party.  So call your friends and make a date!

I started off with four chicken breast halves that I butterflied and pounded lightly with a mallet.   Then I seasoned both sides with a blend of salt, pepper, poultry seasoning and garlic powder.  Then laid a couple slices of honeycrisp apple and a piece of brie cheese, which had the rind removed.  I rolled it all up in the chicken and breaded that with a classic breading station of flour, egg and seasoned breadcrumb.  I laid these stuffed chicken rolls on a baking sheet lined with a silpat.   I gave all the rolls a good spray with cooking oil spray before placing them in a 375 degree oven for 45 minutes.

These were quite delicious.  The chicken was moist and flavorful and the apple and brie stuffing was really savory and incredible!  Everyone in my family loved this!  I served the stuffed chicken rolls with a wild rice blend and steamed broccoli.  Some cranberry or apple sauce or spiced apples would also make a lovely accompaniment.  

These chicken rolls are super simple to make and you can even freezer bank them by going through all the steps but instead of baking them off, place the baking sheet in the freezer until they are completely frozen.  I recommend overnight.  Then you can portion these and wrap them individually in freezer bags.  When you are ready to make them you just pull out however many you need and place them on a lined baking sheet in a pre heated 400 degree oven for about an hour.  This will ensure that the meat is fully cooked from the frozen state.

These were so delicious that I will be making them again very soon.  I hope you give these apple and brie stuffed chicken breasts a try sometime soon and I hope you love them!

Happy Eating!

You will be able to find a printable version of this recipe on my website: http://bit.ly/2dzBRBm

You can see how I made this in my YouTube video:

Noreen's Kitchen

Apple and Brie

Stuffed Chicken Breasts

Ingredients

4 boneless skinless chicken breast halves 1 Honeycrisp apple, cored and sliced thin ½ pound brie cheese, rind removed 2 cups dried bread crumbs 2 eggs

1 cup all purpose flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon cracked black pepper

Step by Step Instructions

Preheat oven to 375 degrees.

Butterfly each of the chicken breasts and pound with a meat mallet in order to make a thin cutlet that can be used to create the rolls.  Set aside.

Using three pie plates; place flour in one, bread crumb in another and beaten egg in the last.  This will be your breading station.

Take each of the chicken breasts and lay it in front of you flat on a plate.  Place a piece of Brie on the meat then two or three slices of apple on top of the cheese.

Roll the chicken up, encasing the apple and brie.  Folding the sides in as you go if possible.  Like a burrito.  You can choose to secure the chicken with a toothpick if desired.  I did not.  As long as you bake these with the seam down, they should stay together.

Bread each chicken roll by dipping first in the flour, then in the egg and then in the bread crumb.  Be sure to coat the roll completely and if desired, you can double dip each one to give a much thicker crust. I found that just one dipping was sufficient.

Place each breaded chicken roll on a baking sheet that is covered with either parchment, foil on a silicone mat, seam side down. 

Spray the chicken rolls liberally with a cooking spray to encourage browning and crispness.

Bake for 30 to 45 minutes or until a meat thermometer reads 160 degrees.

Remove from oven and allow to rest for 5 minutes before serving.

You may have some seepage of cheese, but that is going to happen.  When you serve, you can simply spoon this over the roll.

Dinner on the Fly! Southwestern Pork Tenderloin Quick Roast!!

Here is a great idea that you can use to make a super quick supper using the smoky southwest seasoning that we made in our previous video!

I simply sprinkled a liberal amount of the seasoning mix over a thawed pork tenderloin and baked it at 400 degrees for about 30 minutes.  This was a super succulent and flavorful protein to serve my family for our evening meal.  I paired this with a baked sweet potato with compound cinnamon, brown sugar butter as well as steamed green beans for a complete dinner.

This is a great meal to get on the table quick.  Those evenings when you are in a rush, forgot to thaw or plan something for your dinner or just have no idea what to cook, this is an option for you.  The meat roasts quickly and while it is in the oven you can get your veggies steamed and your potatoes cooked quickly in the microwave.  Your family is going to love this meal!

I hope you give this southwestern quick roast pork tenderloin a try sometime soon and I hope you love it!

Happy Eating!

You can see how I made this in my YouTube video:

Easy Peasy & Fancy Schmancy! Pork Scallopini!

Today I want to share my quick and easy pork scallopini recipe with you!  Yes, you read that right!  Pork!  I accidentally took out a package of hand cut, boneless pork loin chops out of my freezer thinking they were chicken breasts because I forgot to label them.  So I needed to do something with these beauties.  Since I live in pork country, this is a super economical meal to make for my family and they love it.  You can, of course do this dish with thin chicken cutlets or even with the traditional veal cutlet if you prefer. 

This dish could not be any easier to make.  The end result is a silky, rich dish that is a mushroom lovers delight.  The light sauce is super flavorful and the perfect accompaniment to hot buttered pasta, rice or couscous.    

I started by slicing my pork chops in half.  I had hand cut some fairly thick chops off of a large whole pork loin I purchased.  So I got between two and three pork cutlets off of each chop and I had a total of four.  Then I pounded the cutlets with a meat mallet or something closely resembling a meat mallet.  In my case that would be a mini cast iron skillet.  That gets the job done.  You should use what you have available to you.  Then I dredged the meat pieces in a seasoned flour to coat.

The meat was sauteed in a mixture of butter and olive oil, in batches until they were all cooked and a bit browned.  Then I removed the meat to a warm plate to build my sauce.   I added onion garlic and a passel of mushrooms to the pan.  I also added a splash of chicken stock to de-glaze.  Then I let all the veggies steam saute for a bit to soften.  

Next I added chicken stock and lemon juice to the pan and gave everything a good stir.  Again I let this simmer for a few minutes to reduce and build flavor.  Then I added some additional butter to finish the sauce and give me a beautiful rich and glossy finish.  

I added the meat back to the pan and nestled those cutlets down in all that lovely sauce and mushroom loveliness.  I turned the heat down just a bit and let that simmer for a few additional minutes before turning the heat off and letting everything come to a peaceful rest before serving.

I served this on a bed of cooked and buttered angel hair pasta, but this would be just as delicious served with rice, plain or pilaf, couscous, quinoa or even cauliflower rice if you are on a low carb diet.  In which case, you can always leave out the flour and just sautee the meat in the butter and olive oil.  

This dish is quick and simple.  It has tons of flavor and a satisfying air about it.  I love this dish for a busy weeknight or a lazy weekend evening when I don't really want to do a bunch of work.  This is excellent served as I have shown or it can be dressed up for company and nobody has to know how easy it was for you to make!  I promise you though, they will be asking for the recipe!  So your secret won't be a secret for long.  

I hope you give this recipe for pork scallopini a try and I hope you love it!

Happy Eating!

Get a printable version of the recipe here:  http://bit.ly/1tdjvbx

Noreen's Kitchen

Pork Scallopini

Ingredients

2 pounds thin boneless pork loin chops 4 tablespoons butter, divided 2 tablespoons olive oil 1/2 cup all purpose flour 1 teaspoon salt 1 teaspoon Italian seasoning

1 pound Crimini mushrooms, sliced 1 large onion, minced 4 cloves garlic, minced 2 tablespoons fresh parsley, minced Juice of 1 lemon 1 cup chicken stock or dry white wine

Step by Step Instructions

Heat 2 tablespoons of butter and all of the olive oil in a large heavy bottomed skillet, over medium high heat.

If necessary, pound the pork chops with a meat mallet until they are about 1/8 inch thickness.

Mix together flour, salt and Italian seasoning in a shallow dish.

Dredge the pork chops in the flour mixture to cover completely.  Set aside on a dish until all of your chops are finished.

Working in batches, brown the pork chops for 3 to 4 minutes on each side until they are browned and slightly crispy looking.  Remove to a covered plate to keep warm while to finish the rest.  Remember not to crowd the pan or you will not get a nice brown coating.

When the pork chops are cooked, add the onions, garlic and mushrooms.  Using a flat spatula, gently coax the browned bits from the bottom of the pan.  If needed, add a splash of chicken stock to help you along.

Allow the vegetables to cook for 5 minutes until the onions are translucent and the mushrooms are softened.

Add the remaining chicken stock and the lemon juice to the pan with the veggies.  Stir well and allow the mixture to simmer for five additional minutes to reduce the sauce just a bit.

Add the butter to the sauce to finish.  Stir until it is incorporated.

Add the pork chops back to the pan and nestle them into the vegetables and sauce.  Allow to simmer for five more minutes.  This will help to thicken up and bind the sauce even further for a beautiful silky finish.

Turn off the heat and allow to sit for five minutes before serving over rice or pasta.

See how I made this in my YouTube video:

Get your Cajun on! Homemade, Salt Free Creole Seasoning!

I am getting ready to make some delicious skillet jambalaya, so I needed to replenish my supply of creole seasoning.  I had made a similar video several years back, but we have decided to update this and make it salt free.  

The flavor profile of creole recipes can be deep and vast as far as the combination of spices and seasonings that go into a blend like this.  Creole can also be called "Cajun".  They can be interchangeable as far as terminology goes.  The Creole people settled in the swampy bayou of Louisiana, but had a long journey to get there by way of Brittany, France and then Nova Scotia and then finally the low lands of the deep south.  Blending their heritage and cooking then with the native Choctaw people, the flavors continued to bloom and grow into what we know today.

Creoles trace their heritage to the French, Spanish, Africans, Italians and other people who chose New Orleans as their home. The French began settling la Nouvelle Orleans in the early 1700's. During the French colonial period, food was characterized by traditional French sauces. Dishes were mild in flavor yet complex in preparation. Meals, prepared by African cooks, also took on a distinct African influence. Gumbo comes from the African word gumba, meaning okra. These cooks favored slow cooking over a low flame to intensify flavor blends.

My blend is salt free because I prefer to season my dishes in layers and in in some cases, depending on other ingredients of a recipe, may not require salt at all in the end.  So this seasoning blend is perfect.  If you are on a salt restricted diet, you mix this up using spices you already have on hand and have a great little jar of creole seasoning at your fingertips to sprinkle into or onto anything you like!

This blend consists of paprika, onion powder, garlic powder, oregano, basil, marjoram, parsley, thyme, black pepper and cayenne pepper.  You can add to or delete things that you like better or don't like at all.  Make this blend your own and suit your own tastes.

I will be using this in a skillet jambalaya and this seasoning does the job perfectly.  This is also lovely sprinkled on eggs, used in a dry rub for chicken, pork, fish or shrimp or even tossed into a low country boil!  The possibilities are endless for it's uses and your imagination is your only limitation here.

I hope you will give this recipe for my salt free creole seasoning a try and I hope you love it!

Happy Eating!

Get the recipe here:  http://bit.ly/1WUzs2T

Noreen's Kitchen

Salt Free Creole Seasoning

Ingredients

4 tablespoons sweet paprika 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons oregano 2 tablespoons basil

2 tablespoons marjoram 2 tablespoons parsley 1 tablespoon thyme 1 tablespoon black pepper 1 tablespoon cayenne pepper

Step by Step Instructions

Combine all ingredients in a jar.  Seal the lid and give it a good shake.

Perfect for seasoning jambalaya, gumbo or even sprinkled into scrambled eggs or anything you love to give a kick to!

You can see how I made this in my YouTube video:

Business Inquiries can be sent to:

info@noreenskitchen.com

Check me out on social media!

YouTube:     http://bit.ly/17JVMTP

Facebook:    http://on.fb.me/12bdibt

Twitter:         @noreenskitchen

Instagram:    http://bit.ly/12bdqrp

Google +         http://bit.ly/1o5GMYy

Read my Blog:   http://bit.ly/15R5GvV

Have a question for me?  Send me an email:

info@noreenskitchen.com

Noreen's Kitchen Community Guidelines (The Rules)

http://bit.ly/1gZcwJF

A Fiesta At Your Table! Pico De Guaco! Fresh Homemade Guacamole!

Many of you know I grew up in Arizona.  Born in New Jersey, but moved to Az. when I was 10 we moved from the pastoral beauty of the garden state to the foothills of the grand canyon state.  That is where my family lived until 10 years ago.  Now we live in North Carolina, the gateway to the south.  While I love where I live now, I love Arizona and I miss her especially when it comes to good Mexican food!  So today I am going to share with you my way of making a great guacamole. 

The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwakaˈmolːi], which literally translates to "avocado sauce".  Avocados were first cultivated in South Central Mexico to Central America and as far south as Peru.  They made their way into Mexican cuisine and have been a staple ever since.

My version of guacamole is kind of like a combination of two of my favorite things on every Mexican restaurant table.  Guacamole and pico de gallo.  The first you know, the latter, if you don't is a delicious fresh salsa made with tomato, onion, jalapeno, cilantro and lime juice.   You can sometimes purchase this premade, but trust me, fresh made is best.  Take the two dips and mix them together for an amazing, fresh and creamy dip that will have you reaching for the chips or the tortillas or anything else you can think of to dip or smear this heavenly concoction.

The combination is quite simple really.  Mashed avocados, tomato, white onion, jalapenos or if you prefer, finely diced bell pepper, garlic, cilantro, lime juice and salt.  You can also throw in a dash of black pepper, and even some hot sauce.  You control the heat level here so add more or less jalapeno or none at all.  Garlic also provides a bit of heat so you can adjust that as well.  Mash the avocado, mix in everything else and you are all set.  Voila!  Pico -de-guaco!  Grab the chips and enjoy!

A word of warning.  I have seen a lot of recipes where people include either mayonnaise or sour cream as part of the guacamole.  I am hear to tell you that this is just wrong, wrong, wrong.  Guacamole, does not need the addition of a creamy ingredient to be creamy.  Sour cream may be pushing it for me, but mayo is just stepping over a culinary line that one should never go over!  Mayo has it's place in many things, but guacamole is not one of them.  If you are one of those mayo including folks,  this is not a way to call you out.  I will not apologize for this one though!  Keep the mayo for the tuna and keep it out of the guac!  This will conclude the warning part of my blog!  LOL!

This dip is really best made and eaten right away, however you can store this in the fridge for up to three days in an airtight container.  The avocado may tend to brown a little, but you can add a bit more lime juice, but not too much or it will be much too runny to enjoy.  Do that right before you put it away. 

Dipping is the most popular way to enjoy my pico-de-guaco, but for a light lunch think about making a quick wrap with some of the spread on a flour tortilla, topped with more tomatoes, onion and some shredded lettuce.  If you have some leftover grilled chicken or steak, this would be a great addition as well.  Roll that up, cut it in half and you have an amazing lunch ready to go in no time.  Also great for packing to take to work or school for a quick meal on the go! 

I think you are going to love this version of guacamole, my pico-de-guaco is an awesome way to enjoy a southwestern favorite like the kind I grew up eating in Arizona!  I hope you will give this a try and I hope you love it!

Happy Eating!

Noreen's Kitchen

Pico De Guaco

2 ripe avocados, mashed 1 cup diced roma tomato 1/2 cup diced white onion 2 cloves garlic, minced

2 tablespoons fresh jalapeno, minced 2 tablespoons fresh cilantro, minced 2 to 4 tablespoons fresh lime juice Salt to taste

Ingredients

Combine avocado, tomato, onion, jalapeno, garlic and cilantro together in a bowl.  Blend well.

Add lime juice a tablespoon at a time until you get the right consistency and flavor.  You want this to be thick but not runny. 

Add salt to taste and even some cracked black pepper and or hot sauce if you are so inclined.

Serve with tortilla chips, flour or corn tortillas or as an addition to a guacamole salad like you get on the side at a Mexican restaurant!

You can get a printable copy of the recipe on my website:

http://bit.ly/1OKkHMI

You can see how to pick the perfect avocado in my video here:

http://bit.ly/1To4VpJ

See how I made this in my YouTube video!

Quick & Easy Creamy Lemon Pepper Chicken! Special Enough For Company!

Sometimes thinking of something new and different to put on the table can be rough.  Add to that our hectic schedules and lives, with work, lessons, practice and this time of year, the end of school activities, we can sometimes find ourselves opting to just run to the drive through or call it in by taking out to put dinner on the table.  Today I want to share with you a delicious, quick and easy meal that can be made in less than half an hour that will have you closing your eyes and melting into the yumminess that is creamy lemon pepper chicken!

This really could not be easier.  I butterflied a few chicken breasts, meaning I cut them in half the flat way to make two thin cutlets.  This helps to stretch my protein as well as making the chicken thinner so it will cook more quickly.  Then I melted some olive oil and butter in my cast iron skillet, sprinkled the chicken on one side liberally with my homemade lemon pepper and herb seasoning and then set the cutlets seasoned side down in the skillet over medium heat.  Don't forget to season the other side when you get them cooking.  This just makes things a little easier.

Now, get your pasta or rice going and let those cutlets cook for a good four minutes before you flip them to cook the other side for the same amount of time.  Then go steam some veggies or make a quick green salad to serve along with.

When the chicken is done and the juices run clear when cut, take the cutlets out of the skillet and set them aside.  Add the onions and garlic to the pan and some mushrooms if you like.  I did not have any on hand this night but they would have been wonderful!  Toss to coat and then add  the lemon juice and chicken stock and scrape some of the brown bits or fond off the bottom of the pan.  Add some heavy cream and stir well.  Return the chicken to the skillet and nestle them all in there so they are coated and cozy.  Turn the heat down to medium and allow them to simmer 5 to 10 minutes to reduce the sauce a bit. 

When the sauce is a bit thicker and coats the back of your spoon, turn off the heat and allow the chicken to rest in the sauce for five minutes before serving.  I always do this, no matter what I am cooking.  I just feel like getting the initial fire off of a dish makes it much more enjoyable to the palate.  When things are too hot, or conversely, too cold, they cannot be fully enjoyed by your taste buds.  Letting things rest gives you a much more enjoyable experience.

Time to serve!  Plate this up with angel hair or orzo pasta or long grain, wild or blended rice and a veggie or salad for a completely wonderful dinner that you can get on the table, even when you are super busy.    This is satisfying and delicious and I know your family is going to love this dish.

Add this to your list to try or even your regular weekly menu rotation.  It's always great to add something new or put a new spin on something that you already enjoy.  I hope you give this creamy lemon pepper chicken a try and I hope you love it!

Happy Eating!

Creamy Lemon Pepper Chicken

2 pounds chicken cutlets 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons lemon pepper seasoning 1 teaspoon salt

1 medium onion, sliced 3 cloves garlic, minced Juice of 1 lemon 2 cups chicken stock 1 cup heavy cream

 Step by Step Instructions

Sprinkle chicken breasts with salt and lemon pepper seasoning on one side.

Heat butter and olive oil in a large, heavy bottomed skillet over medium high heat.

Place chicken cutlets, seasoned side down into the skillet.  Season the upturned side with salt and lemon pepper.  Cook chicken on first side for 4 minutes, then flip and cook for an additional 4 minutes or until the juices of the chicken run clear.   Remove from pan and set aside.

Add onion and garlic to the skillet, sauté' for just a minute and then add chicken stock and lemon juice.  Stir well to combine. Add heavy cream and bring to a simmer. 

Return chicken to the skillet and turn to coat.  Reduce heat to medium and bring to a simmer.  Allow to simmer for 5 to 10 minutes until sauce is slightly reduced and thickened and coats the back of a spoon. 

Turn heat off and allow to rest for 5 minutes before serving.

Serving suggestions would include angel hair pasta, wild or white rice or a blended rice, steamed veggies or a green salad.  We enjoyed this with baked spaghetti squash instead of a starch and green salad.

Leftovers should be stored in an airtight container in the refrigerator and eaten within 5 days.  This dish is not recommended for freezer banking due to the heavy cream.

Get a printable version of this recipe: http://bit.ly/1TdjPlO

You can see how I made this in my YouTube video: