Since we last talked i have fallen completely in love, head over heels and everything in between with this hot mama. I call her a hot mama because she keeps my insides warm and feeling amazing, Oddly enough i met her in a kitchen a couple a weeks ago, she's always been there, i just happen to be one of those people who are sometimes set in my ways and fail to notice a good thing when i see it( i guess all men can say that to some degree). None the less, i recognized her worth and we have been going steady ever since. Her name is Rochelle and she is apart of the GE family, she is my favorite slow cooker! I've actually started dedicating time to using it more often and what can i say.. I'm HOOKED! Normally when i cook meals i don't always have the time or energy to wait hours, heck i barely have the time in one day to dedicated 20 minutes for PERSONAL cooking. However, last week before i headed to Ocean City ( Which is a story in itself) I wanted to celebrate St. Patrick's day with a traditional dish. I made Corned beef and cabbage.( Mouth watering just thinking of it) Now growing up my mother would make corned beef and cabbage without it being St. Patty's day so i never knew that I don't know if it was being a kid or just my lack of patience, but it used to take FOREVER for a corned beef to get done. My mother would boil her beef and then throw the cabbage in after the beef was half way done. I took a less traditional approach using the pot then transferring the meal into Rochelle (My slow cooker) and mine came out more like a cabbage and corned beef soup, which i must say was the ultimate treat! I then finished it off with a homemade fried cream of corn that just balanced the complete meal out.
Corned Beef&Cream of corn soup
Ingredients
1 Pack of Corned beef ( Ibs size depends on amount of guest)
4 tbs of fresh ground pepper
2 tbs of sea salt
1 tbs of lemon zest seasoning
2 heads of fresh cabbage
12 stalks of white corn
1 1/2 cup of heavy whipping cream
1/2 cup of milk
1/2 cup of all purpose flour
1/2 cup of water
1/2 stick of butter
Freshly shredded Parmesan cheese
Directions:
1. In large pot add 2 tbsp's of salt, 2 tbsp's of pepper, lemon zest and corned beef Fill the pot with water until the meat is just covered,Allow meat to cook for 3 1/2 hours or until fork can easily pull meat apart.
2. Cut lettuce head straight down the middle removing hard white parts. For a more soupy feel double chop all lettuce then add to the meat 35 mins before it is to be done.
3. In a medium frying pan add shucked corn off of the cob into frying pan with butter. Allow to cook on medium until corn began to cook
4. Add the heavy whipping cream to the corn stirring frequently.
5. In a small bowl whisk flour and milk together than add to the corn
6. Continue to stir the corn mixture until thickens.
7. Add shredded Parmesan cheese into the corn stirring until it thickens
8. Once cabbage and corned beef are done, drain all drippings except for 1 cup.
9. Pour corned beef, cabbage and corn into a small or medium crock pot depending on serving size and allow the mixture to cook for 1 hour.
10. After 1 hour allow soup to sit for 15 minutes until thickens garnish and serve.
As always,
Eat like a FOODIE!
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Corned Beef&Cream of corn soup
Ingredients
1 Pack of Corned beef ( Ibs size depends on amount of guest)
4 tbs of fresh ground pepper
2 tbs of sea salt
1 tbs of lemon zest seasoning
2 heads of fresh cabbage
12 stalks of white corn
1 1/2 cup of heavy whipping cream
1/2 cup of milk
1/2 cup of all purpose flour
1/2 cup of water
1/2 stick of butter
Freshly shredded Parmesan cheese
Directions:
1. In large pot add 2 tbsp's of salt, 2 tbsp's of pepper, lemon zest and corned beef Fill the pot with water until the meat is just covered,Allow meat to cook for 3 1/2 hours or until fork can easily pull meat apart.
2. Cut lettuce head straight down the middle removing hard white parts. For a more soupy feel double chop all lettuce then add to the meat 35 mins before it is to be done.
3. In a medium frying pan add shucked corn off of the cob into frying pan with butter. Allow to cook on medium until corn began to cook
4. Add the heavy whipping cream to the corn stirring frequently.
5. In a small bowl whisk flour and milk together than add to the corn
6. Continue to stir the corn mixture until thickens.
7. Add shredded Parmesan cheese into the corn stirring until it thickens
8. Once cabbage and corned beef are done, drain all drippings except for 1 cup.
9. Pour corned beef, cabbage and corn into a small or medium crock pot depending on serving size and allow the mixture to cook for 1 hour.
10. After 1 hour allow soup to sit for 15 minutes until thickens garnish and serve.
As always,
Eat like a FOODIE!
Follow us on twitter
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