Holiday, Meat

Traditional Irish Fare: Corned Beef and Cabbage with Roasted Potatoes

corned beef with roasted baby potatoes and boiled cabbage

 

In honor of my Irish heritage, my family has brought in St. Patrick’s Day every year with traditional corned beef, cabbage, and potatoes!  Seeing as though I now live out of my parent’s house, and am no longer surrounded by Irish kin, but rather an Italian and Bernese mountain dog, it is of upmost importance that I continue this tradition!

Which means…I have every excuse to celebrate this day like it’s the second coming of christ, or what I like to call “My Holiday”!

 

boiled cabbage with potatoes and a corned beef roast

 

With this dish already cooked up, plenty of leftovers in the fridge, and a potential soup recipe on the way (as suggested by my husband—yayy!), all thats left for me to do is to set myself up with an Irish coffee and some green beer!  Which I will happily abide to this weekend.

Instead of cooking the corned beef in a crock pot, like my mom always does, I decided to give this a whirl in the oven to reduce the amount of cooking/dishes being used.  In order to avoid the beef from drying out, I cut three slits into the beef and stuck a tbsp of butter into each score.  

 

corned beef marinade with butter and mustard

 

Between the butter, mustard (with the seeds in it), and foil cover, it helped keep the beef nice and juicy.  Not to mention the flavor from the marinade was freaking awesome!

While the beef was baking, I took around 2 pounds of baby potatoes, cut them in half and added to a large mixing bowl.  I mixed the potatoes with some chopped onions, oil, and spices, and then let it sit until the beef had cooked for 1 hour.

 

baby potatoes in a mixing bowl with oil and seasoning

 

I then added the herbed potatoes to the same skillet as the beed , and continued baking until finished.  During that time I began to boil the cabbage (that I cut into quarters).  Thus takes very little time, and you’ll know the cabbage is ready when you can stab it with a fork/knife and it is soft.

 

a whole cabbage cut into four pieces laying on a cutting board

 

baked corned beef with roasted potatoes

 

Eat your dinner the normal way, or if you want to have some fun with it, use the cabbage as a taco shell!  Not gonna lie, I listened to a little bit of Flogging Molly and The Corrs (omg I use to listen to The Corrs all the time) while cooking!

 

Corned Beef and Cabbage with Roasted Potatoes

A traditional Irish fare, with marinated corned beef, herb baby potatoes, and boiled cabbage.  A great recipe to celebrate St. Patrick's Day!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Irish
Keyword: cabbage, corned beef, dinner, irish, roasted potatoes, St. Patrick's Day
Servings: 6 people
Author: Lulu's Table

Ingredients

  • 3 lbs corned beef
  • 2-2.5 lbs baby potatoes cut in half
  • 1 head cabbage quartered
  • 3 tbsp whole grain mustard
  • 1/4 cup EVOO or avocado oil
  • 3 tbsp grass-fed butter
  • 1/2 yellow onion diced
  • 1 tsp parsley dried
  • 1 tsp rosemary dried
  • 1 tsp thyme dried
  • 1 tsp basil dried
  • 1 tsp garlic powder
  • 1/2 tsp salt and pepper each

Instructions

  • Preheat oven to 375 degrees F.
  • In a greased skillet or large baking dish, place corned beef.  Score 3 slices into top of flesh and insert 1 tbsp of butter into each score.  Cover surface with whole mustard seed.
  • Cover tightly with foil and bake for 1 hour.
  • While beef bakes, cut potatoes and add to large mixing bowl.  Chop onion and add to mixing bowl with potatoes.  Mix in oil and all spices (parsley, rosemary, thyme, basil, garlic powder, salt and pepper).
  • When beef cooks for 1 hour, remove from oven and add potatoes to fill the rest of baking dish.  Make sure to spread out potatoes in baking dish around the beef.
  • Bake for another hour.  Leave foil on beef for 40 min, then remove foil for last 20 min.
  • Take cabbage and cut into 4 large pieces.  Boil a large pot of water, and once brought to a boil, add cabbage.  Boil for about 7-8 min.  Poke cabbage with a fork or knife to see if soft, and if so remove from boiling water.  If not, continue to boil until soft.
  • Drain cabbage in a strainer and set aside to cool.
  • Once beef and potatoes are finished baking, serve in skillet/baking dish, with a side of boiled cabbage and extra mustard.
Meat

Taco Skillet

taco skillet topped with lettuce and avocados, wooden spoon on side

 

Why restrict such delicious Mexican cuisine to only one day of the week?!  I say heck with Taco Tuesday, let’s make this awesome Taco Skillet any day of the week! 

I experimented with this recipe recently, and it has easily become a weekly favorite.  I love anything that can be baked or cooked out of one dish, and especially when you can cook quinoa right into it!  (I don’t know anything better than dumping uncooked quinoa into your skillet, and letting it cook hands free…i know it sounds ridiculous, but it makes me so happy!)

 

taco skillet on white table with wooden spoon

 

This meal is a healthy spin on a traditional taco recipe, and involves a giant skillet so there is plenty for everyone (or for leftovers)!  Instead of using tortillas or rice, I replaced the wheat component with quinoa, to act as a nutritious and gluten free carb replacement. 

 

ground beef and quinoa in a black skillet
Step 1: bake uncooked quinoa, ground beef, broth and spices for 30 min.

 

The quinoa and seasoned lean ground beef, which can be substituted for turkey or chicken if you prefer, is baked directly in the skillet before topping with veggies.  Feel free to get crazy with your veggies, too!  Add as much as you’d like and of whatever you’d like…have fun with it 🙂  

Note, all of the quinoa may not be fully cooked after the first round in the oven, but will cook all the way through after round two in the oven!

 

baked ground beef, quinoa, and veggies, in a black skillet
Step 2: mix in chopped veggies and bake for another 20 min. Stir half way through.

 

Cheese is totally optional, but since I’m a cheese-lover at heart, I can’t help but sprinkle a little love in some of my meals.  I use feta cheese, instead of shredded mexican or pepper jack cheese, since goat’s milk cheese is better for your gut and causes less inflammation than cheese made from cow’s milk.

 

baked taco skillet with spicy sauce and bowl of lettuce on the side
Baked Taco skillet before adding cheese, spicy sauce, and lettuce.

 

baked taco skillet topped with feta cheese, bowl of lettuce on side
Step 3: add feta cheese and spicy sauce.

 

Once everything is baked together, I drizzle some special spicy sauce on everything and top with lettuce and sliced avocados before serving!  Serve directly from your bakeware or scoop servings into individual bowls!

 

taco skillet topped with avocados

Can I meal prep this recipe?

Absolutely!  Make the full recipe, and then portion it out for the week in separate containers.  It will last for up to one week in the fridge. 

Can I use a different protein?

Yes, I’ve used chicken, ground turkey, and ground beef (always organic).  Cook it the same way, for the same amount of time. If using chicken, cut into small pieces so it cooks all the way through.

How can I make this vegetarian friendly?

Instead of cooking in protein, just add some extra veggies!  You will still bake the uncooked quinoa and broth together (just omit the step where you would add protein) for 30 min in the oven.  Then mix in your veggies and cook for another 20 min.

 

taco skillet on table, hand holding individual bowl of taco skillet

 

Taco Skillet

A healthy taco skillet recipe, packed with protein, veggies, and gluten free!  Cooked entirely out of one skillet, and topped with lettuce, avocado, and a special spicy sauce!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: bake, ground beef, healthy, skillet, spicy sauce, taco
Author: Lulu's Table

Ingredients

  • 1-1.5 lb organic ground beef
  • 1 cup quinoa uncooked
  • 2 1/4 cups bone broth
  • 1 bell pepper chopped
  • 1/2 red onion chopped
  • 1 tbsp EVOO or avocado oil
  • 1 lime (1/2 for veggies, 1/2 for sauce) juice
  • 3/4 cup crumbled feta
  • 2-3 cups iceberg lettuce chopped
  • 1/2 cup cilantro chopped
  • 1 avocado sliced

Seasoning Mix

  • 1 tsp paprika
  • 2 garlic cloves chopped
  • 1/2 tsp salt, pepper, and red crushed peppers each
  • 1/4 tsp cayenne pepper

Spicy Sauce

  • 1/4 cup Chipotle Tabasco
  • 1/2 lime juice
  • 1/4 tsp salt, pepper, and garlic powder each
  • 2 tbsp plain greek yogurt

Instructions

  • Preheat oven to 350 degrees F.
  • In a large skillet or baking dish, mix together uncooked quinoa and broth. Using your hands, pull apart ground beef into small chunks and lay on top of quinoa and broth. Sprinkle seasoning mix over ground beef. 
  • Bake for 30 min.
  • While skillet is baking, prep veggies and spicy sauce.  Take chopped veggies and add to mixing bowl.  Mix with oil and lime juice and set aside.
  • For spicy sauce, mix together all ingredients in a small bowl, then set aside.
  • When skillet is done baking, stir in veggies.  Bake again for 20 min, stir halfway through.
  • When skillet is done baking, top with half of the spicy sauce, cheese, lettuce, and avocado.  Add additional spicy sauce on top, and save some on the side for individual use. 
Breakfast & Brunch, Meat

Fancy Maple Bacon

maple bacon on parchment paper

 

Did someone say BACON?!  Cooked in maple syrup?!  SIGN.ME.UP.

Guys…this recipe is SO SO easy and totally drool-worthy.  With only two ingredients involved, this should definitely find its way into your brunch menu.  Wether it be an addition to a Bloody Mary bar, or served all on its own, it’s always a favorite at our house!

 

maple bacon in a mason jar

 

Since this only requires two ingredients, I try to get good quality bacon and syrup.  Here is what I focus on…

For the bacon…the trick is to get thick cut bacon, because once its baked in syrup it will be nice and juicy!  And when cooked properly, it will be firm enough to hold itself up if used in a Bloody Mary or placed in a mason jar!  

 

maple syrup laying next to uncooked thick cut bacon

 

For the maple syrup…I get a 100% pure maple syrup, which means that there is only one ingredient…maple tree sap that has been boiled down to syrup.  This is so much better than using pancake syrup, which is an imitation syrup made up with artificial ingredients, and added sugar.  

We use a local Ohio syrup, Milligan’s Bourbon Barrel Aged Syrup, because it’s 100% pure, organic maple syrup tapped from a sustainable forest in Athens, Ohio!  

 

maple syrup laying next to uncooked bacon

 

So how do we make this divine fancy bacon?

First step is to coat your bacon with syrup, both front and back.  I use an OXO Basting & Pastry Brush to coat the bacon (also great for coating other meats before baking).  After coated in syrup, lay bacon strips on a parchment lined baking sheet, and bake in a 400 degree F oven.  Bake for 15 min, before flipping and baking for another 15 min.  

 

maple bacon on parchment paper and in a mason jar

 

Once your bacon strips have cooled, drizzle with extra syrup and serve!  I love to serve mine in a mason jar or as an ingredient on a Toast Bar !

 

Fancy Maple Bacon

Thick cut bacon covered with maple syrup for a sweet and savory snack.  Great for brunch, or fun for a Bloody Mary bar!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: bacon, brunch, maple, syrup
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1 lb bacon thick cut
  • 1/2 cup pure, organic maple syrup

Instructions

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Brush maple syrup over front and back of bacon slices and line on baking sheet.  
  • Bake for 15 min, flip bacon slices using tongs, and bake for another 15 min.
  • Drizzle with extra syrup before serving.