Slow-Cooker Corned Beef and Cabbage Recipe

Prep Time 10 minutesCook Time 8 hours 30 minutes

This slow-cooker corned beef and cabbage recipe is so simple, you don't have to wait for St. Patrick's Day to roll around for an excuse to make it. In my house, we whip this recipe up at least once a month. Best of all, leftovers make great sandwiches for the next-day lunchboxes!

What you'll need

• 1 (4 - 5 pound) corned beef, rinsed
• 1 medium head of cabbage, cut into 2-inch wedges
• 6 red potatoes, halved
• 4 carrots, cut into ½-inch chunks
• 1 medium onion, cut into ½-inch chunks
• 2 cups low sodium chicken stock or water
• 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
• 3 large bay leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper corns

Notes:

Serves 4

How to make it

1. Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
5. Plate beef and veggies.
6. Slice beef against the grain and serve with extra mustard.

Blue Crab Beignets

Ingredients

18 oz. Phillips lump crab meat
6 eggs
4 Tbsp. creole seasoning
¾ c. green bell, diced
¾ c. green onion, diced
1 Tbsp. minced garlic
3 Tbsp. salt
4 ¾ c. sifted flour
3 tsp. baking powder
1 ½ c. milk


Preparation Instructions

1. Whisk the eggs until frothy. 
2. Sprinkle the Creole seasoning on the crab meat and add to the eggs. 
3. Stir in the peppers, onions and garlic. Add the flour and baking powder and then add the milk. 
4. Fry at 350°F degrees until golden brown.

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten


Ingredients 

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional


Directions

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Blueberry Flax Pancakes Recipe

Ingredients

Original recipe makes 4 servingsChange Servings

• 1 1/2 cups dry pancake mix
• 1/2 cup flax seed meal
• 1 cup skim milk

• 2 eggs
• 1 cup fresh or thawed frozen blueberries

Directions

1. Set a nonstick skillet over medium heat.
2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Garlic-Roasted Asparagus

Garlic-Roasted Asparagus

  

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• Makes: 6 servings
• Prep: 15 mins
• Roast: 10 mins 450°F

Ingredients

1 1/2

pounds fresh asparagus spears

2

cloves garlic, thinly sliced

2

tablespoons olive oil

1/4

teaspoon salt

1/4

teaspoon ground black pepper

Directions

1. Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
2. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.  

Nutrition Facts (Garlic-Roasted Asparagus)

• 64 kcal cal.;
 
• 5 g Fat, total;
 
• 0 mg chol.;
 
• 1 g sat. fat;
 
• 5 g carb.;
 
• 3 g Monosaturated fat;
 
• 1 g Polyunsaturated fat;
 
• 2 g fiber;
 
• 2 g sugar;
 
• 3 g pro.;
 
• 60 µg Folate;
 
• 0 mg Pyridoxine (Vit. B6);
 
• 1 mg Niacin;
 
• 30 mg calcium;
• 234 mg Potassium;
 
• 0 µg Cobalamin (Vit. B12);
 
• 99 mg sodium;
 
• 6 mg vit. C;
• 826 IU vit. A;
 
• 0 mg Riboflavin;
 
• 3 mg iron;
 
• 0 mg Thiamin
• Percent Daily Values are based on a 2,000 calorie diet