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:

Who Needs Take Out?! Asian Style BBQ Pork Tenderloin Recipe with Power Pressure Cooker XL!!

Are you ready for another delicious and quick pressure cooker recipe?  Today I used my new Power Pressure Cooker XL to make this delicious Asian Style BBQ pork tenderloin.

This was super delicious and the sauce hit all the right notes!  I used a thawed pork tenderloin and an onion, a few carrots and some celery.  But the secret is in the sauce!  I used some Hoisin sauce and honey and soy along with garlic and ginger.  Mixed that all up and poured it into the cooker along with the tenderloin and veggies.  I cooked this for 25 minutes on the meat setting and allowed it to naturally release.

This meat was super tender and easy to slice.  I made some rice on the side and we enjoyed this with the veggies and that delicious sauce!  I think next time I will add some pineapple chunks after it is cooked and just let them heat through.  That would make a lovely addition as well as a sprinkling of toasted sesame seeds and maybe a drizzle of sesame oil.  Truthfully, you could take this as far as you like.  No matter what you choose this is going to be delicious!

Cheaper, faster and healthier than take out and you have it in just about the same amount of time as if you had called it in for delivery or pick up!  The sauce is delicious and rich and flavorful.   I served mine sliced but you could easily shred this and serve it mu shu style in little flour tortillas or rice pancakes that you pick up from the grocery.  Add some sliced green onion, shredded fresh carrot and bean sprouts for a delicious Asian style taco night!

I hope you give this Asian style BBQ pork tenderloin a try in your pressure cooker some time soon and I hope you love it!

Happy Eating!

You can find the Power Pressure Cooker XL on Amazon: http://amzn.to/2cS1lHn

You can get a printable version of this recipe on my website here:

http://bit.ly/2dzBfvh

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

Noreen's Kitchen

Pressure Cooker

Asian Style Pork Tenderloin

Ingredients

1 package plain pork tenderloin 1 medium onion, sliced 2 carrots, sliced 2 stalks celery, cut into chunks ½ cup Hoisin sauce

¼ cup honey ¼ cup soy sauce 3 -4 cloves garlic, minced 1 tablespoon ginger paste

Step by Step Instructions

NOTE:  I am using a 6 quart Power Pressure XL pressure cooker.  This machine has designated presets for certain types of foods.  Please consult the owner’s manual for your brand of machine should you have one that is different from mine. 

Place all ingredients into the vessel of the pressure cooker and give them a toss being sure to coat the meat well.

Place the lid on the pressure cooker and adjust the valve to pressure.

Set the machine to the meat setting and cook for 25 minutes.

Allow the pressure cooker to have a natural release instead of a quick release.  This will ensure that the meat is very tender.

When the cooker has come down off of pressure and you can remove the lid, allow the tenderloin to sit for five minutes before serving to avoid anyone scorching their mouth on the very hot dish.

I served mine with steamed rice, but this would be equally as delicious with quinoa, lo mein noodles or even pasta.

Enjoy!

Fresh and Fabulous! Fire Roasted Green Chili and Onion Salsa Verde Recipe!!

Let's put some of those fresh, fire roasted green chlies to work for our dinner shall we?  This recipe for fire roasted green chili and onion salsa verde is delicious and super simple!  This goes together in no time and if you already took the time to roast your chilies, then this is doubly easy!

I used about six of the fire roasted chilies for this batch of salsa verde.  I put the chilies along with 1 sweet onion that I sliced and charred on the grill in the blender.  I added 2 or 3 cloves of garlic, a good handful or about 1/2 cup packed of fresh cilantro and a 2 tablespoons to 1/4 cup of lime juice and a teaspoon of salt.  You don't want to leave the salt out here or it will be very bland.

Blend that smooth.  Taste for seasoning.  You can add whatever you like here.  Cumin, lime powder and zest would be great or some oregano and even a pinch of chipotle or cayanne pepper would be nice depending on your heat tolerance.  

I took two additional peppers and one thick slice of charred onion and chopped them roughly.  I added them to the blended salsa and stirred well.  This will give some body and toothsomeness to the salsa and it will also give you a good hearty bite when you dip your chip in there.

You can use this to serve with chips, spoon over a burger or make some wicked chicken salsa verde or even green chili stew.  This is a great base as a cooking sauce for a slow cooker meal or even a quick green chili enchilada at the end of a long day.  I even like this spooned over scrambled eggs.  Divine!

You can also do this with canned, whole green chilies if you can find them, but that will not give you the delicious smoky flavor that you get from the fire roasting.  

So there is something amazing you can do with those roasted chilies we made.  I plan on spooning this over my green chili burger very soon.  I also plan on using this on some eggs for breakfast!  No matter what you use it for, you are not going to want to be without it once you give it a try!

So, as always, I hope you try this and I hope you love it!

Happy Eating!

Noreen's Kitchen

Fire Roasted Green Chili & Onion

Salsa Verde

Ingredients

6 anaheim chilies, fire roasted and peeled 1 large sweet onion, sliced and charred 1/4 cup lime juice

3 cloves garlic, minced 1/2 cup packed, fresh cilantro 1 teaspoon salt

Step by Step Instructions

Place 4 chilies and all but one slice of onion along with cilantro, garlic, lime juice and salt into the cup of a high powered blender or food processor. 

Process until pureed consistency.

Pour into a bowl and set aside.

Chop remaining green chili and slice of onion roughly.

Add chopped chilies and onion to the bowl of puree and stir well.

Taste for seasoning.

You can spice this up any way you like.  Add cumin, oregano, cayenne or even some chipotle powder for a kick.

Enjoy as a cooking sauce or served as a dip or spooned over a burger or in a taco or even over scrambled eggs.

Enjoy!

You can get a printable copy of this recipe here:  http://bit.ly/29rbV4p

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

Meatless Never Tasted So good! Vegetable Stacks ~ Vegetarian Sheet Pan Dinner!!

Here is a great dinner option for meatless Monday or any day!  Vegetable stacks, vegetarian sheet pan dinner is easy to make and nobody in your family is going to miss the meat!  We really enjoyed this meal and served along with some ancient grains blend that I cooked up in the pressure cooker, this meal was simply delicious!  

We have been wanting to share this for a while and we have had it a couple of times so far this summer and we all really enjoy the simplicity of this meal.  Super simple to make and even the leftovers can be folded into leftover rice, quinoa or couscous for an awesome riff on a tabbouleh salad the next day!

I used some giant portobello mushroom caps from the warehouse store and some thick sliced eggplant, yellow and zuccini squash along with some thick sliced Vidalia onions.  I marinated each veggie in a zip top bag with some of our favorite zesty Italian dressing for 15 to 20 minutes then laid them on a sheet pan lined with a silicone baking mat.  

We baked off the veggies for 20 to 25 minutes until they reached our desired doneness and then created our vegetable stacks on top of the prepared quinoa blend that had been prepared pilaf style.

You can always change up the dressing/marinade and make this with a delicious teriyaki or Asian sesame dressing, or Greek, French or even just some oil and balsamic vinegar would be great!  You decide which direction to take.  No matter what you choose I know it will be delicious!

I hope you give this vegetarian sheet pan dinner a try and I hope you love these vegetable stacks!

Happy Eating!

You can get a printable version of the recipe here:  http://bit.ly/1UwjWb2



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

Noreen's Kitchen

Vegetable Stacks

Vegetarian Sheet Pan Dinner

Ingredients

4 portobello mushroom caps 2 medium sized eggplant 2 large sweet onions 2 zucchini

2 yellow squash 2 cups marinade or dressing of choice salt and pepper to taste

Step by Step Instructions

Preheat oven to 375 degrees.

Clean the gills from the portobello mushrooms and set aside.

Slice eggplant, and squash into 1/2 inch slices.

Slice onion in 1/2 thick slices and place on skewers to make turning easier.  I put two slices per skewer.

Place 1/2 cup of dressing or marinade into a zip top bag and add the mushroom caps.  Seal the bag and distribute the dressing to coat the mushrooms.  Set aside for 15 t0 20 minutes.

Do the same with the rest of the vegetables and allow them to marinate for at least 15 minutes.

Lay the vegetables in a single layer on two sheet pans that you have lined with either foil or silicone mats.

Bake for 20 to 25 minutes or until the vegetables reach your preferred doneness. 

Remove from oven and allow to sit for five minutes before preparing the stacks.

Build stacks by arranging a bed of quinoa, rice or couscous on the bottom of the plate and stacking a mushroom cap on the bottom then squash, onion and topping of with a slice of eggplant.

You can sprinkle with parsley or drizzle with more dressing or marinade if desired before serving.

This is a dish best eaten fresh, however leftover roasted vegetable can be chopped and mixed with any of your leftover rice, quinoa or couscous to make a version of tabbouleh salad that you can eat as a lunch the next day.

What's for Dinner? Quick Weeknight Quick Potato Soup

This week was the beginning of the new school year in our area.  My girls started school this past Wednesday.  Back to school always makes me wax nostalgic of my own school days.  I remember the eager anticipation of starting a new year.  Meeting a new teacher and seeing my friends on a regular basis after the long hot summer of separation.  It also reminds me of the comforting times spent around the dinner table with my family recounting the days activities.  Sharing in our happiness and our troubles.  It was a great time.  Truly a thing I did not appreciate until I had grown and realized how great it truly was.  As they say, absence makes the heart grow fonder.  This is true of people and of times in our lives.


The family times around the dinner table were made even more memorable thanks to the bountiful spread my mother would always put on the table for us to share.  After a long day at school, there were few things that one could appreciate more that some of mom’s home cooking!  I hope that someday my girls will feel the same, when they are preparing to send their children off into the world.  Coming home to a comforting and warm bowl of hearty soup is always a great way to fill their bellies and help their brains tackle all that homework that they will undoubtedly be bringing home with them.  


This soup is so easy to prepare, you will not believe that this silky creamy soup can be made in under an hour.  Pair this with a green salad, some crusty  bread and butter or soft cheese and you are well on your way to making sure that your children will be satisfied in body and soul ready to take on algebra, earth science or Shakespeare.  Give this a try, I know that you will be glad you did!


This recipe is well suited for a day when you don’t know what to make.  Perhaps you have half a bag of potatoes sitting under your kitchen sink ( I always assume that everyone does things the way I do)  Maybe you have a couple of carrots in the crisper drawer, along with the celery that you bought last week and the half an onion that you put away over the weekend, and some heavy cream half and half or whole milk, you have what you need to make this.  


Don’t have the aromatics?  Use some frozen veggies!  That ½ bag of frozen broccoli, is screaming to be picked to play on this team.  Whatever you have that would be suitable for a soup, would be great to get this going.  Do the potatoes in the broth and add what you want.  Don’t want to use the heavy cream, use milk or plain yogurt!  Make this your own, you’ll love it and so will your kids!  Simple, hearty and satisfying, and you didn’t have to spend the whole day in the kitchen killing yourself on this one either!  







Here is what you will need to make this recipe:


2 pounds of potatoes peeled and cubed (I used Yukon gold)
1 medium onion or about 1 cup chopped
4 stalks celery chopped
1 cup carrots chopped ( I used matchstick carrots that I chopped up even more with my hand chopper)
½ stick butter (4 Tablespoons)
4 cups hot water
4 chicken bullion cubes
1 carton chicken stock
¼ teaspoon celery seed
1 teaspoon poultry seasoning
1 teaspoon salt (use Jane’s Crazy Mixed up Salt if you can get it.  If not, no biggie!)
1 teaspoon black pepper
1 cup heavy cream (or ½ and ½ or milk or yogurt)
Toppings:
Crumbled Bacon
Cheddar Cheese
Green Onions
Dollop of Sour Cream


In a large deep skillet or stock pot,  Melt butter, add onion, celery and carrots.  Sautee until soft and onion is translucent.  Add potatoes and give things a stir.  Combine bullion cubes or powder with hot water and add to pan along with entire carton of chicken stock.  Stir in celery seed, poultry seasoning, salt and pepper.    Cook over medium high heat for 20 to 25 minutes or until potatoes are soft, but not falling apart.  Towards the end of the cooking time, mash some of the potatoes while stirring, to thicken the soup with the starch of the potatoes.  Turn heat off and add heavy cream and whisk lightly to combine.  Allow to simmer over low heat for 5 minutes.  NOTE:  don’t allow the soup to boil otherwise you may risk breaking the cream and although it will taste fine, it will look really nasty.  


Serve this to your family after a long day.  Share, laugh, love and make memories over steaming bowls of this hearty soup that says “I Love You”.  


I hope you try this and I hope you enjoy it.  Until next time:  See Ya!