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 
