Corned Beef Tacos
St. Patricks Day………or the Feast of Saint Patrick……..how fitting for a food blog.
Back in the day St. Patricks day meant green beer and partying. Corned Beef and Cabbage and partying. Wearing green and partying. Well time changes everything. Now it’s still corned beef……..I might wear green,although it is not my favorite color in clothing…………..but, the partying and green beer are gone!
Well, maybe I am wrong about the partying because, these Corned Beef Tacos are a party for your mouth! Cooking the corned beef was easy peasy in the crock pot. I used the spice packet from the corned beef and covered it with Guiness Stout.
A slaw recipe ……cabbage, sounded right and has just the right amount of spice in the dressing. I saw a recipe for the Mustard Seed Salsa I thought ……hmmmm. But It really is just the right condiment for the corned beef. Boiling the whole mustard seed softens it to just burst in your mouth. Green chiles add the zing, and when you combine it all together…………… the Corned Beef Taco is born.
I hope you will try this taco twist on the traditional corned beef St Patricks Day fare……….and maybe wear some green!
You can also fry the tortillas until they are crisp and have Corned Beef Tostada’s.
- For Tacos:
- Prepared Corned Beef
- 8 -6” corn tortillas
- Mustard Seed Salsa
- For Corned Beef:
- 2 pound package of corned beef with the picking spice packet
- Guiness Stout (enough to cover the corned beef, I used 3 cans)
- 1 package ready to use cole slaw mix
- 1/2 small red onion sliced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon cilantro
- Mustard Seed Salsa:
- 1teaspoon olive oil
- 1 tablespoon onion, diced
- 1/4 cup water
- 6 tablespoons whole mustard seeds
- 1 tablespoon green chilies
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- For the Corned Beef: Place corned beef in crock pot. Sprinkle the space packet over the meat. Pour in enough beer to cover the meat.
- For the Curtido: Place all the ingredients in a large bowl and combine. Transfer to a storage container and refrigerate until serving.
- For Salsa: sauté onion in olive oil until translucent. Allow to cool. Place water and mustard seed in a small non stick saucepan. Bring to a boil. Reduced heat to low and simmer 10-12 minutes. Place in a fine mesh strainer and rinse under cool water. Allow to drain. Place mustard seeds, sautéed onions, green chilies, vinegar, garlic, and salt in a small bowl. mix throughly. Sore in a non-reactive container in the refrigerator until serving.
- To Assemble Tacos:
- Heat tortillas. You can microwave them, heat them on a skillet, or fry them.
- Place 1 1/2 – 2oz of corned beef on each tortilla, top with curtido, and mustard seed salsa.
Prep and cook time do not include cooking the corned beef.
Keywords: tortillas, corned beef, tacos, mustard seed, Guiness Stout beer, cole slaw mix
Candy and Pie………what could be better? I can’t think of anything!
Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG! My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.
Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.
About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!
- 2 large eggs
- 1/4 cup water
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 8 Butterfinger candy bars (2.10z size), coarsely chopped /divided
- 1 unbaked pie shell ( I buy the pre made but you can make your own)
- Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
- Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.
Keywords: butterfinger candy bar, pie, eggs, sugar, dessert
Chicken Cordon Boyd
It’s ‘Date Night Dinner’ time again. I wanted to make something nice, but easy. I think I have achieved my goal. Chicken! Chicken is what you fix for dinner when you don’t know what to fix for dinner. Everybody likes chicken!
Making something special doesn’t always have to take a lot of time. This dish was easy to prepare and easy to cook. You can make it ahead of time and pop it in the oven whenever you and your date are ready for dinner. Just add something green………..it’s the beginning of asparagus season, so what a perfect match for my Chicken Cordon Boyd.
The really nice thing about writing your own recipes, and having a food blog, is you can name stuff after yourself using a little rhyme, or play on words. Chicken Cordon Bleu is now Chicken Cordon Boyd. A very different recipe than what is in my Betty Crocker Cookbook, from the mid 70’s, but every bit as good.
So for your next Date Night try our Chicken Cordon Boyd.
- 4 thick boneless, skinless chicken breasts
- 4-6 oz. deli-sliced ham, cut into strips about 1″ by 2″
- 4 slices swiss cheese, cut into strips about 1″ by 2″
- salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon dijon mustard
- 1 teaspoon parsley
- Preheat oven to 375*
- Slice slits about 1″ apart in chicken breasts almost all the way
- through,careful not to cut completely through. Slide strips of ham and
- cheese into each slit.
- Sprinkle chicken with salt and pepper to taste. Place on a baking sheet lined
- with aluminum foil sprayed with cooking spray.
- Mix dijon mustard, parsley and panko breadcrumbs until mixed.
- Sprinkle evenly over prepared chicken.
- Bake in preheated oven for 30 minutes, or until chicken is cooked through.
Keywords: chicken breast, swiss cheese, ham, dinner, bake, easy