If you have never tried corned beef before….go to the store right now and buy one!! They are so tender and incredibly flavored. Corned beef is a cut of beef with a large grain and it’s usually brined and then cooked. At the store you will most likely find one sealed in some brine with a little spice packet.
I have always loved corned beef. Either in a classic corned beef and cabbage stew or the enigma of corned beef hash. Yum yum yum!!!
We aren’t really beer drinkers here, but I have a few brands I enjoy. Killians is definitely one of my faves. So I saw a chance to buy some and I jumped on it!
My mom and dad have always loved cooking special dishes for different holidays and I’m glad they kept up with this tradition. I am not sure how they make their corned beef and cabbage, but it’s really good! My mom also always bakes Irish Soda bread which is super yummy. I’ll have to get her recipe next year!
I bought a 3 pound roast it would feed about 5 people.
- 3-4 lb Corned Beef Roast- pre-brined with a spice packet
- 1 Medium Yellow Onion, quartered
- 1 Tbsp Rosemary
- 1 Tbsp Thyme
- 2 Bay Leaves
- 24 oz Killians Irish Red Beer (or use 50/50 chicken and beef stock)
- 5 Yukon Gold Potatoes, cut into 6 or 8 pieces
- 3 Large Carrots, cut into 3 inch pieces
- 1/2 Cabbage, cut into 4 or 5 wedges
Condiments: Horseradish sauce or Dijon Mustard
In a slow cooker add the onions first and corned beef roast fat side up, top the roast with the spice packet, rosemary and thyme. Add the beer and the bay leaves. Set the slow cooker on high for 6 hours. After 3 hours add the potatoes and carrots. When you have one hour left add the cabbage wedges.
Once it’s done remove the roast, let it rest for 5 minutes and slice it against the grain. The meat is so tender and juicy that you don’t really need a gravy, so just a little bit of horseradish sauce or mustard will really kick up the flavor a notch! Salt and pepper the veggies to taste.
So I know winter is almost over and spring is upon us……this is a great recipe to fight off those last winter chills!
My parents always made a really good homemade beef chili when I was a kid and someday I will give that one a shot as well. But we just made this gorgeous salsa verde and I was inspired to try a chicken chili….because yum!
This one is really easy since it’s mostly done in the Crockpot, but there is one extra step to take about an hour before you’re done. This is another recipe that is really fun because you can kind of play with it and make it yours! So I used northern beans for mine, but I found them to be really soft. Let me know if you have a different suggestion. I think this would also be good with black beans.
- 2 chicken breasts
- 4 cups water with 2 buillion cubes, or chicken broth
- 1/2 Onion, diced
- 1 can White Beans, great northern or pinto or your favorite
- 1/2 cup Green Chiles, diced
- 2 tsp Chili Powder
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Cayenne pepper
- 1 1/2 Cup Small White Corn Kernals, frozen
- 1/3 Cup Butter
- 1/3 Cup Flour
- 1 1/2 cup Milk
- 1/2 cup Sour Cream
- 1 cup Minute rice
- Salt and Pepper to taste
Garnish options: Sour cream, salsa verde, cheese, guacamole, fresh chopped tomato, or tortilla strips
In your Crockpot add the chicken, onions, green chiles, chili powder, garlic powder, onion powder, cayenne, water or broth, corn and beans. Cook on high for 5 hours or low for 7.
In a medium sauce pan melt the butter, whisk in the flour. Let this cook until it starts to slightly brown. Slowly whisk in the milk. Bring to a boil whisking occasionally. The sauce should start to thicken. Pour the sauce into the crockpot along with the rice and sour cream. Mix it all together and let it cook for one more hour. The chicken should shred just by mixing it around, but you may have to pull the breasts out and shred them with forks. Serve it up with some chips and enjoy!!!
Summer is coming to a close and BBQ season is almost over. That’s enough to make me shed a tear! But these bad boys can be enjoyed year round! Yay!
They are super easy to make! And require just a little attention while cooking. After they are done cooking we like to throw them (and by throw I mean place as gently as possible) onto the BBQ to just a little crispiness to the outside!
Levi has a deep love of Dr. Pepper and so we were super excited to give this a try several years ago when we started experimenting with the slow cooker. They have been a staple ever since and quite often are found on the Sunday dinner roster. They are also great to share with friends at a small dinner party.
- 6 country style ribs
- 18 oz KC Masterpiece Hickory Brown Sugar barbecue sauce
- 1 can Dr. Pepper
- 1 tbsp Paprika
- 1 tbsp Garlic salt
- 2 tbsp Brown sugar
Mix the brown sugar, garlic salt and paprika in a bowl. Rub this mixture onto the ribs make sure you really get it in there so you don’t lose any flavor! *Optional……place the ribs in a pan with 1 tbsp of cooking oil. Quickly sear the ribs on all sides. This will help lock in the flavor and keep them nice and tender!
Pour the barbecue sauce and Dr. Pepper into your slow cooker. Then arrange the ribs in so that they are completely covered by the sauce.
Cook on high for 30 minutes and then low for 6 hours. Occasionally check on them and turn them over. Once they’re done carefully remove them with tongs. They will be very tender and practically fall apart!
Serve with your favorite summer sides and of course Dr. Pepper!