Will and I could not remember a time where either one of us had ever tried corned beef brisket so I figured why not try out Honey Mustard Corned Beef Brisket tonight. Brace yourself for the easiest recipe ever, only three ingredients!
Ingredients:
2 lb corned beef brisket *not pictured
1/4 cup honey
1/4 cup whole grain mustard
The How To:
Put the brisket in the crock-pot and cover about half way with water
Cook the brisket for 9 hours on the low setting
Trim off any fat and place the brisket in a broiler safe baking dish
Mix the honey and mustard and pour directly over the brisket
Broil on high for about 6 minutes
Enjoy!
Will and I both tried the brisket before I put it in the broiler and knew it was gonna be a good night. This dish actually took me back in time. I swear my Grandmommy or Pawpaw used to make this and I remember eating it with them. Man, I miss them.
Will wasn't a huge fan of the glaze, but it still was Will approved.
If only I had this recipe for St. Paddy's day... there's always next year.
For Cinco de Mayo, I went loco and decided to do dos in uno! What better way to celebrate Cinco de Mayo than making up a couple of Mexican dishes. I decided on Mexican Stacks and Corn Cakes.
I love to cook, but I am not big on baking. These corn cakes come about as close to baking as I am comfortable with. If you are looking for your next cake to bake, move along - you probably won't find it here.
Mexican Stacks
Ingredients:
1 cup Quinoa - I actually used the leftovers from Day 21.
1 can black beans (drained) *not pictured
1 diced tomato *not pictured
1 lb lean ground beef
cilantro (to taste)
1 tbsp garlic powder
S&P
2 cups salsa
1 avocado - chopped
1 red pepper - chopped
1 mango - chopped
Sour cream *not pictured
The How To:
Cook quinoa according to package (2 cups water, 1 cup quinoa - Get it to boil, then cover and simmer for 15 minutes)
Add 1 can (drained)black beans and 1 diced tomato into the quinoa
Brown the ground beef(add water and pour off the extra fat) and season with garlic powder, and S&P
After the meat has browned (and you have poured off the water) add the salsa, cover and reduce heat to a simmer for about 20 minutes.
Chop the cilantro, avocado, and mango and put them in little containers aside
Chop the pepper and saute it for about 5 minutes (I am not a huge raw red pepper fan) then add it to it's own little container
Once the meat has simmered add the cilantro
Now the fun begins - the stacking..
Pack about 1 cup of quinoa and put it on the plate, then put about 1/2 cup meat on top, then add the pepper, avocado, and mango
We also topped our stacks with sour cream, cheese and extra salsa
Corn Cakes
Ingredients:
1/4 cup diced red pepper
olive oil
1/4 cup all-purpose flour
2 tbsp cornmeal
1/2 tsp sugar
1/4 tsp salt
1/4 tsp dried oregano
1/8 tsp baking powder (NOT BAKING SODA)
1/8 tsp ground cumin
1 egg
1/4 cup milk (I used skim)
1 cup frozen corn
1 tbsp diced pimentos
The How To:
Saute the pepper for about 5 minutes, then set it aside.
In a medium bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk until just combined.
Fold in the corn, pimentos, and peppers.
Heat a large skillet and spray a little olive oil
Drop batter by 1/4 cupfuls into the skillet
Cook for about 3 minutes on each side, until they are golden brown
Serve with sour cream and salsa.
This meal was a big hit and was muy deliciouso. I absolutely think this will be a repeat in our house. Este plato es Will aprobado.
I am always browsing pinterest for recipe ideas and that's where I ran across this gem and have been wanting to try it ever since. Today was pretty yucky weather, but I decided that tonight was the night to try Jalapeno Lime Shrimp.
Ingredients:
Olive Oil
2 tbsp butter
red cayenne pepper (to taste)
1 jalapeno, seeded and diced
garlic
2 medium tomatoes (diced)
1 cup chicken broth
1 lb shrimp
1 lime (for juice)
a few sprigs of Cilantro
S&P
The How To:
Add olive oil and butter to a large skillet over medium heat
Stir in cayenne pepper
Saute the jalapeno for about 3 minutes
Add the garlic and stir until fragrant (about 1 minute)
Add the tomatoes and cook for about 3 more minutes
Add chicken broth and bring to a simmer
Add shrimp to the skillet and season with S&P
Cook until shrimp cooked through (about 5 minutes)
Add the lime juice and cilantro
Now you are ready to eat!
This dish turned out a little soupier (yes, that's a word) than I was hoping. If I made this dish again (and I would) I would only use 1/2 cup of the chicken broth. I served mine over quinoa with black beans and tomatoes. This dish was Will approved!
Trim off any fat and place the brisket in a broiler safe baking dish 
