Blogs / Recipes

Try something new! Today we are sharing with you an exciting way to use your cornbeef other than in sandwiches or with rice.

Cheesy Corned Beef Hash Breakfast Casserole

Ingredients

• 1 medium Russet potato chopped
• 1/4 cup water
• 5 eggs
• 1/4 cup milk
• 1/4 lb deli corned beef chopped
• 1 roma tomato chopped
• 3 green onions chopped
• 1 tsp hot sauce optional
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/8 tsp black pepper
• 1 cup sharp cheddar cheese shredded

Instructions

1. Preheat oven to 350 degrees
2. Add potato and 1/4 cup water to a microwave safe bowl. Cover and microwave for 4 minutes or until softened.
3. Whisk eggs and milk in a bowl. Add corned beef, tomatoes, green onion, hot sauce, paprika, salt, black pepper, and 1/2 cup cheddar cheese. Stir to combine.
4. Place in greased 1.5 qt casserole dish and top with remaining cheese.
5. Bake for 35-40 minutes or until eggs are set and cheese is bubbling.

Ingredients

• 3 ounces fresh baby spinach (about 4 cups)
• 4 green onions, chopped
• 1 small tomato, chopped
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
• 1/4 cup reduced-fat ricotta cheese
• 6 flour tortillas (6 inches)
• Reduced-fat sour cream, optional

Directions

1. In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.
2. Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

Health Tip: Use whole wheat tortillas and get almost twice the fiber per serving.

Start your morning right with this recipe.

INGREDIENTS

• 1 red bell peppers, finely diced
• 1 cup finely chopped broccoli
• 1 medium carrot, peeled and shredded
• 1/2 medium yellow onion
• 8 large eggs
• salt and pepper, to taste
• about 3/4 cup shredded cheese, optional
• 6 strips of cooked bacon, crumbled (optional)

INSTRUCTIONS

1. Preheat oven to 375 F. Line a muffin tin with silicon muffin molds.
2. In a large bowl add peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.
3. Fill each muffin mold with the vegetable mixture so that each is filled to about 3/4 full.
4. In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don't overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.
5. Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.
6. Top each cup with an about 1 Tbsp shredded cheese each.
7. Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 5 minutes before removing.

INGREDIENTS

• 6 baked potatoes (medium-sized)
• 2 Tablespoons olive oil
• 1 Tablespoon salt

FOR FILLING:

• 6 Tablespoons butter
• 1/3 cup half and half
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FOR TOPPING:

• 1 cup shredded cheese
• 1/2 cup bacon bits
• 1 bunch green onions (chopped thin)
• can add more S&P to taste

INSTRUCTIONS

1. Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place on baking pan. Brush potatoes with olive oil and sprinkle on the salt. Bake potatoes for one hour. Allow potatoes to cool.

2. Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don’t tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.

3. Once the potatoes are mashed, scoop the potatoes back into the skins.

4. Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.

 INGREDIENTS

• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1-2 tablespoons sugar
• 1 cup finely diced celery
• 1 red bell pepper, diced
• 3/4 cup grated carrot
• 3-4 green onions, chopped
• 1 small jalapeno pepper, seeded and finely diced
• 3 tablespoons fresh chopped parsley
• 3 tablespoons fresh chopped dill
• 1 (16 oz.) package uncooked elbow macaroni

INSTRUCTIONS

1. In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth.
2. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta.
3. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well.
4. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed.

Ingredients

• 2 cans Tuna Chunks in Water
• 20g butter
• 4 spring onions, finely chopped
• 1 garlic clove, crushed
• 800g cold mashed potato
• 100g sweetcorn, thawed if frozen
• 1tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• Plain flour, for dusting
• 1 egg, beaten
• 100g dried breadcrumbs
• Vegetable oil, for frying

Method

1. Drain the cans of Princes Tuna Chunks and tip onto a plate. Break the fish into chunks and set aside.
2. Melt the butter in a frying pan and gently fry the spring onions and garlic for 2-3 minutes. Cool slightly, then mix into the potato with the sweetcorn and parsley.
3. Add the tuna, season with salt and pepper and mix together. Form into 8 small or 4 large fish cakes and coat them lightly in plain flour.
4. Beat the egg with 2tbsp cold water. Dip the fish cakes in the egg and coat them in breadcrumbs. Chill until ready to cook.
5. Heat the vegetable oil in a large frying pan and shallow fry the fish cakes for 4-5 minutes per side, until golden brown. Drain on kitchen paper.
6. Serve with salad or vegetables.

^INGREDIENTS

• 2 pounds  fillets
• 2 teaspoons Greek seasoning, divided
• 1 1/2 teaspoons salt, divided
• 1 teaspoon freshly ground pepper, divided
• 2 1/4 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 cups cold beer
• 1 large egg, lightly beaten
• Vegetable oil
• 4 sesame seed hamburger buns
• Tartar sauce or mayonnaise
• 4 green leaf lettuce leaves
• 4 tomato slices

^{HOW TO MAKE IT}

Step 1 Cut fish into 3-inch strips. Sprinkle evenly with 1 tsp. Greek seasoning, 1 tsp. salt, and 1/2 tsp. pepper.

Step 2 Combine flour, cornmeal, baking powder, remaining 1 tsp. Greek seasoning, 1/2 tsp. salt, and 1/2 tsp. pepper; stir well. Add 2 cups cold beer and egg, stirring until thoroughly blended and smooth.

Step 3 Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°.

Step 4 Dip fish strips into batter, coating both sides well; shake off excess. Fry fish, in batches, 2 minutes on each side or until golden (do not crowd pan). Drain on paper towels.

Step 5 Spread top half of each bun evenly with tartar sauce. Place 1 lettuce leaf (shredded) and 1 tomato slice on bottom half of each bun; top each with 2 fried fish strips and top halves of buns.

INGREDIENTS  

• 1 fish fillet (firm)  
• 1/2 ripe tomato, sliced  
• 2 cloves garlic (Finely Chopped)  
• 1/4 white onion ( Ringed)  
• 1 teaspoon ginger juice  
• 1/2 teaspoon olive oil  
• 1/2 tablespoon oregano  
• 1/2 tablespoon basil  
• sprinkle cracked black pepper  
• 1/4 orange  
• 1/4 lemon 

DIRECTIONS  

1. Cut a piece of tin foil big enough to wrap round the fish twice. 
2. Brush the middle portion of foil with olive oil. 
3. (Where the fish will sit on top) Place the fish fillet on top of the greased foil. 
4. Rub ginger juice into fish. 
5. Sprinkle a pinch of pepper on top of fillet. 
6. Spread the Oregano and Basil evenly over the top of fillet. 
7. Sprinkle the finely chopped garlic over the top of herbs. 
8. Rest the tomato slices on top. 
9. Arrange the Onion rings over the fillet. 
10. Squeeze the juice of both the orange and the lemon over the whole fillet. 
11. Grate the zest of both the orange and lemon on the top. 
12. Wrap up the fish with all the ingredients in the foil. 
13. Place the envelope in the grill and grill at 400F for 20 minutes. 
14. Turn the grill off and let it sit in the grill for another 10 minutes. 
15. Remove the envelope, cut an "X" on the top, place on plate and serve. 

INGREDIENTS

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm whole milk (110° to 115°)
• 2 large eggs
• 1/3 cup butter, softened
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 to 7 cups all-purpose flour
• 1/2 cup dried currants
• 1/2 cup raisins
• 1 large egg yolk
• 2 tablespoons water

ICING:

• 1-1/2 cups confectioners' sugar
• 4 to 6 teaspoons whole milk

DIRECTIONS

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

INGREDIENTS

• 12   eggs
• 1/2 cup (125 mL) mayonnaise
• 2 oz (60 g) cream cheese, softened
• 1/2 tbsp (7 mL) mustard
• 2 tsp (10 mL) finely chopped fresh dill weed
• 1 tsp (5 mL) white wine vinegar
• 1/2 tsp (2 mL) salt
• 8 oz (250 g) cold-smoked salmon, divided
• Snipped fresh dill weed for garnish (optional)

DIRECTIONS

1. Arrange the eggs in the 12” (30-cm) Steamer. Fill the All-Purpose Pot with water and bring to a boil over medium-high heat. When the water comes to a boil, place the steamer onto the pot. Cover and allow the eggs to steam for 16 minutes. Remove the steamer and run the eggs under cold water. Allow the eggs to cool completely in the refrigerator before peeling.
2. Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a Classic Batter Bowl; set the whites aside. Mash the yolks with the  Masher. Stir in the mayonnaise, cream cheese, mustard, dill weed, vinegar, and salt until well blended. Finely chop the salmon using a Chef's Knife, reserving a large piece for garnish. Add the chopped salmon to the yolk mixture; mix well.
3. Attach the open star tip to the decorator tool; fill with the yolk mixture. Pipe the mixture into the whites. Thinly slice the reserved piece of salmon and garnish eggs. Sprinkle with additional dill weed, if desired. Refrigerate for at least 30 minutes to allow flavors to blend.

INGREDIENTS

• 2 (12-ounce) lean, grass-fed New York strip steaks
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 thyme sprigs
• 2 garlic cloves, crushed

HOW TO MAKE IT

Step 1

Let steaks stand 30 minutes at room temperature.

Step 2

Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

Step 3

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

INGREDIENTS

• 5 pounds red potatoes, cooked and cubed
• 1 pound sliced bacon, cooked and crumbled
• 1 pound cheddar cheese, cubed
• 4 cups 16 ounces shredded cheddar cheese
• 1 large onion, finely chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon minced chives
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS

• In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat.
• Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.