Thursday, March 28

2 for 1: Grilled Cheese Corned Beef Ciabatta Sandwich and Corned Beef Irish Stew

I have a two for one special today. 2 recipes in 1 post. Yay consolidation. LOL yes I am sure my husband wishes that would happen when he sees how many pictures of food I have on my computer... 

So I am late in posting this... but its still March for roughly 72 hours so I am charging ahead full speed just pretending like it is still mid-March. Ignore me if this doesn't make sense. I may need professional help or just another cup of coffee. To my benefit I saw corned beef still in the meat section of the store, so other people must be buying it also. If you are also late to the corned beef blissful party try either one of these recipes. They are both awesome! I believe after the first bite of the sandwich my husband was doing the "we're not worthy" hand motions. The next day he asked for it again and was sadly disappointed. Who would've thought a grilled cheese would be asked for twice in a row.... yeah. its that good. 

The grilled cheese sandwich was an idea I got from Kevin at Closet Kitchen because he has some crazy good sandwiches over there, and the amazing Irish Stew was adapted from Skinny Taste

Corned Beef, Butternut Squash, 
Cabbage Stew

This stew is pretty easy. The taste is great. My son has asked for it two days in a row. Even though I cut the recipe in half almost I am thankful I could comply. Chop & Rinse. Saute in olive oil. Simmer for a couple hours. Eat. Got it? No? Well okay some more detailed directions are below.  Serves 4-6 people

Ingredient List:
1/2 butternut squash (approx 1 cup, chopped)
1 tsp olive oil (eyeball it)
1 leek (chopped and rinsed)
1 Tbs minced garlic
4 whole carrots small or medium sized
2-3 lbs corned beef brisket (with peppercorn seasoning packet)
6 cups of water
3 bay leaves
1 turnip (peeled, chopped) 
1 large russet potato (scrubbed & cubed)
1/2 head of cabbage (chopped)
1/8- 1/4 cup (one handful) of chopped parsley

1. Chop and rinse all veggies - especially the leeks
2. Saute all the veggies (except the potato & turnip & cabbage) for 5 minutes in the olive oil in a large soup/stew pot with a lid
3. Add in the garlic and saute for another 2 minutes
3. Add in the meat, water, and parsley. The water level should be over the meat completely.
4. Simmer on low for 3 hrs - lid on. 
5. Pull the meat out, shred it with 2 forks, put most of it back in 
(save some of it for sandwiches later in the week)
6. Add the potatoes, cabbage, and the turnip to the pot simmer on medium for 45 minutes. 
7. Pull out the bay leaves, taste for additional salt or pepper, and enjoy. 
* I garnished my bowls with some fresh parsley and a tiny bit of raw cabbage for crunch. 

Meal 2: Grilled Cheese 
Corned Beef Ciabatta Sandwich - Yum!!!

Lets preface this one by saving if you love grilled cheese - you'll love this one! If you like good quality bread and fancy deli sandwiches you'll be in heaven. The chewiness of the bread paired with creamy cheese and (crunchy pickles on mine) and then the super moist tender flavor packed meat... wowza. 

Makes 4 Sandwiches - serve with chips, tater tots, fresh veggies, fruit... ect

Ingredients -  approx 1 lb of cooked sliced or shredded corned beef
4 large ciabatta rolls
4 slices of cheddar cheese
4 slices of mozzarella cheese
4 slices of Harviti cheese or your favorite kind of cheese 
pickles (optional) 
sliced avocado (optional)
Olive oil 
Salt & Pepper

4 Steps to THIS amazing Sandwich: 

1. Drizzle olive oil on the bread and throw them on a grill pan (to get those lovely grill marks). Lightly sprinkle the insides with salt and pepper ( 1/8 tsp) for approx 3 minutes. Ciabatta is thick so i do this to get give the bread a head start. 

2. Layer the meat and cheese so the meat is surrounded. Putting the top of the roll on top and smashing it down. Putting a plate with a can on the top isn't a bad idea either. LOL I really need to get a panini press or something with a lid. For now... this works just fine. 
Cook it until you start to see part of the cheese melting - takes about 5 minutes on medium low. 

3. Gently flip them and grill the other side. Cook for about another 4 or 5 minutes - keep an eye on it so it doesn't burn. If the cheese isn't melting as fast turn up the burner. If the bread is browning too fast, turn down the burner and increase the cooking time. 

4. Serve them hot with pickles and sliced avocado on the side. 

Enjoy this awesome sandwich and the fact that this dinner only took 5-8 minutes to make. 

2 for 1.Enjoy the rest of March
 and the upcoming Easter holiday! 
From my kitchen to yours. 

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