St Patrick's dinner

 Instant Pot Corned Beef

• 2-3 pounds corned beef brisket
• ▢3 cups beef broth
• ▢4 cloves garlic crushed
• ▢1 pound small red potatoes cut in half
• ▢2 cups carrots cut into 1-2″ pieces
• ▢1 head cabbage coarsely cut into large pieces

• Remove corned beef brisket from packaging and rinse well. Remove the seasoning packet (if included) and set aside. Discard any remaining juices from the packaging.
• Place corned beef in Instant Pot, fatty side down, and add beef broth and crushed garlic. Open the seasoning packet and sprinkle evenly over the top. 
• Place lid on Instant Pot and seal. Set the tab to "sealing". Push the "manual" setting, set it to "high pressure" and increase the time to 90 minutes. 
• When time is up, do a quick release. Remove the lid and add potatoes, carrots, and cabbage. Place the lid back on the Instant Pot, seal it, and set it to "manual" for 4 minutes on high pressure. 
• Do a quick release and remove vegetables from the Instant Pot with a slotted spoon. Carefully remove corned beef and slice.
• Serve sliced corned beef and vegetables with some of the remaining liquid poured over the top. 
• https://www.favfamilyrecipes.com/instant-pot-corned-beef-and-cabbage

French Onion Potatoes

https://themenumaid.com/french-onion-potatoes/#recipe

Ingredients

• 1 (10) ounce can French onion soup such as Campbells
• 1 envelope golden onion soup mix, or regular onion soup mix
• 1/3 cup melted butter
• 6-7 medium size potatoes, about 2 pounds, peeled and cut in 1-inch chunks
• 1/2 cup yellow onion, diced small
• 2 tsp fresh thyme, roughly chopped, or use 1 tsp dried thyme
• 1 tsp ground black pepper
• 2 cups shredded fontina cheese see notes for other options
• fresh chives for garnish
• fresh parsley for garnish

Instructions

Preheat oven to 375℉ and grease a 9×13-inch baking dish with non-stick cooking spray.

• In a large bowl combine soup, onion mix, and melted butter. Add potatoes, onions, thyme, and black pepper. Use a large spoon to toss the potatoes and coat well.
• Transfer potato mixture to prepared baking dish and create an even layer. Cover tightly with foil and bake for 40-minutes.
• When the first baking time is up, stir potatoes. Place back in the oven uncovered for 30-35 minutes. Potatoes should be fork tender. Top with cheese and bake another 5-minutes or until cheese is fully melted. Garnish with fresh chopped chives and parsley. Allow to rest for 5-10 minutes before serving. See recipe notes for additional tips.

Notes

Tip:

 

• Brown the top of the potatoes- If you want to brown the top layer of potato and cheese, place the potato dish under the broiler after the baking time is complete. This should only take about 30-seconds so keep an eye on it so the top doesn’t burn.

 

Substitutions: 

 

Potatoes- Other potatoes that work well for this recipe is Yukon gold and red potatoes.

Onion soup mix- You can also use the original Lipton onion soup mix in place of golden onion mix.

Onions- If you wan to tone down the onion flavor simply omit the fresh onions.

Cheese- French onion potatoes is traditionally made with some type of swiss cheese. Use a Gruyere, provolone, mozzarella, or sharp cheddar cheese.

 

Common Questions: 

 

Can I make this dish ahead of time?

Yes! Assemble the potato dish, uncooked, up to one day in advance. When ready to bake, remove from the refrigerator 1-hour before the baking time then follow the instructions for baking in the recipe card.

Is it supposed be soupy?

There should be some liquid in the bottom of the pan after the final baking time. Allowing it to rest for 5-10 minutes, and this will give the potatoes a chance to absorb most of the liquid.

How long will French Onion Potatoes last after they are baked?

This recipe will keep fresh in the refrigerator for up to 5 days. Reheat in the microwave or add potatoes to an oven safe dish covered with foil. Warm the potatoes at 350℉ for 20-30 minutes or until heated through.
Fried Cabbage

Ingredients

• 1 pound thick-cut bacon diced
• 1 small onion diced or thinly sliced
• 3 cloves garlic minced
• 1 cabbage cored and chopped into bite-sized pieces
• 1 tablespoon light brown sugar packed
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt or seasoned salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons salted butter

Instructions

• In a dutch oven or large skillet with deep sides, cook the bacon over medium heat until crispy, about 8 minutes. Remove bacon with a slotted spoon and transfer to a plate. Set aside.
  1 pound thick-cut bacon
• Remove all but 4 tablespoons of bacon grease from the skillet. If you don't have enough, add enough extra virgin olive oil to equal 4 tablespoons. Add the onions and cook until translucent, stirring occasionally, about 7 to 8 minutes.
  1 small onion
• Add the minced garlic and cook for one minute, stirring continuously.
  3 cloves garlic
• Add the chopped cabbage, brown sugar, apple cider vinegar, salt and pepper. Stir to combine and continue cooking, stirring occasionally, until cabbage is tender, about 8 to 12 minutes.
  1 cabbage,1 tablespoon light brown sugar,1 tablespoon apple cider vinegar,½ teaspoon salt,½ teaspoon freshly ground black pepper
• Add the bacon and butter and stir until the butter is melted and the bacon is evenly distributed.
  2 tablespoons salted butter
• Taste the fried cabbage and adjust seasoning if needed. Serve immediately.

Video

Notes

Storage Information:

• Refrigerator: Let cool and then store in an airtight container in the refrigerator for up to 4 days.
• Freezer: To freeze, let cool and then transfer to a freezer safe, ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a skillet on low heat.

Tips

• If you prefer, you can use one teaspoon of garlic powder instead of the fresh garlic. Add with the apple cider vinegar and brown sugar.
• The longer you cook, the softer the cabbage will be. 

Deviled Eggs

Ingredients

• 6 large eggs hard-boiled and cooled
• 3 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon prepared yellow mustard or Dijon mustard
• 4 teaspoons dill pickle relish optional, can use 1 dill pickle diced instead
• 2 teaspoons hot sauce optional
• ½ teaspoon white vinegar optional
• ¼ teaspoon ground black pepper
• sweet paprika for garnish

Instructions

• Peel your hard boiled eggs and slice them in half. Scoop out the egg yolks and add them to a small bowl. Set the whites aside.
• Use a fork to mash up the egg yolks until no large pieces remain. Mix in the mayonnaise, mustard, dill pickle relish, hot sauce, vinegar, and black pepper.
• Use a spoon or piping bag to fill each egg white with the filling mixture.
• Sprinkle each egg with paprika.
• Cover and chill until ready to serve.

Notes

• Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs should not be frozen.
• Tip: Older eggs are recommended for hard-boiling since they are typically easier to peel. Go for at least 1 week old eggs.
• See the post above for three methods for hard boiling eggs.

My Nana’s Famous Green Beans

Ingredients

• 6 slices of bacon
• 2 pounds of rinsed and trimmed fresh green beans
• 1/2 cup diced yellow onion
• 1 1/2 cups chicken broth or water
• salt and pepper to taste I usually don't add salt because the bacon is plenty salty

Instructions

• Cut the bacon into small pieces and cook over medium heat in a heavy 3 qt saucepan until the bacon is fully rendered.
• DO NOT remove any of the bacon grease - it's what makes these green beans so amazing!
• Add the onions and saute with bacon until transparent.
• Add green beans and pepper and stir making sure the bacon drippings are getting mixed in well.
• Add chicken broth and reduce heat to low.
• Cover and continue cooking the green beans for 30 minutes up to two hours, stirring occasionally. Make sure there is liquid in the bottom of your pot so that the beans don’t get scorched.
• Check for seasoning levels and add salt and pepper if necessary.
• Enjoy!

https://www.momontimeout.com/nanas-famous-green-beans/#recipe