Corned beef and potato hash

Left over corned beef? 
Hash makes a great breakfast.  Simply chop your corned beef and boiled potatoes (and carrots and cabbage if you like).
Melt 1 Tbsp of butter in a frying pan over medium heat. Place corned beef and potatoes in a single layer over melted butter.  Allow to cook for 3-4 minutes until slightly browned on bottom then flip and cook an additional 2 minutes until fully heated.

Serve with eggs and a side of toast.

*An over-easy egg on top of hash is divine!

Enjoy.

April meal plan

4/1
Scalloped Potatoes and Ham
Broccoli

4/2
Italian Stuffed Chicken Breasts
Salad
Bread

4/3
Pork Chops
Roasted Root Vegetables

4/4
Turkey Scallopine
Lemon Kale

4/5
Asian Chicken Salad Pitas
Five Spice Carrot Soup

4/6
White Ragu Spaghetti
Caesar Salad

4/7
Flank Steak
Parsnips
Asparagus

4/8
Lemon Chicken with Kasha

4/9
Picadillo Shepherds Pie

4/10
Turkey Meatloaf
Mashed Potatoes

4/11
Coq Au Vin

4/12
Cheeseburgers
Tater Tots
Salad

4/13
Grilled Chicken with Chimichurri
Congri

4/14
Spinach Pesto Lasagna
Garlic Bread

4/15
Albondigas
Rice
Plantains

4/16
Chicken Kiev
Rice Pilaf
Broccoli

4/17
Pizza Bread with Sausage and Kale
Salad

4/18
Baked Potato Bar

4/19
Ham and Swiss Quiche
Salad

4/20
Grilled Sirloin
Potato salad
Pasta salad

4/21
Chicken Cordon Bleu
Baby Potatoes

4/22 - Earth Day
Broccoli Garlic Pasta

4/23
Calzones - Build your own

4/24
Fried Rice
Egg rolls

4/25
Chicken Fajitas
Yellow Rice

4/26
Vaca Frita
Rice
Avocado Salad

4/27
Shish kebobs

4/28
Garlic Rosemary Pork Roast
Mashed Potatoes
Carrots

4/29
Cobb Salads

4/30
Vodka Cream Pasta
Garlic Bread

Thai chicken salad with peanut dressing

Thai Chicken Salad with Peanut Dressing
Salad-
1 head shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 sliced peeled cucumber
1/2 sliced red pepper
3 scallions sliced
1 cup crispy Asian noodles
Combine all ingredients in a bowl and toss well to combine.

Dressing-
1/2 cup smooth peanut butter
3/4 cup hot water
2 Tbsp soy sauce
Juice of 1 lime
2 cloves garlic - pressed or finely minced
Whisk all ingredients together in a bowl.

Don't be afraid to try the dressing, even people who do not like peanut butter will love this dressing.  This salad also makes a great wrap.

Enjoy!

Kid Friendly Pad Thai

I am forever trying to introduce my kids to new foods.  This simple Pad Thai dish was a hit with my little ones.  Add more vegetables or some heat if your family likes it, this recipe is a good base.  Also on the plus side this dish is vegan and gluten free if you are trying to please people with food restrictions.

Pad Thai - serves 4
1/4 cup peanut butter (or any nut butter that you like)
7oz package of rice noodles (sometimes called rice sticks)
2 Tbsp vegetable oil
1 clove garlic - finely mined
3 scallions - chopped
1 tsp ground ginger
2 cups bok choy finely sliced
2 Tbsp tamari sauce
1/2 tsp pepper
Salt - to taste
Chopped peanuts for garnish - optional

Prepare rice noodles according to package directions.  I like to break them up a bit before cooking so they are easier for kids to eat.
While the noodles cook, heat oil in a skillet over medium-high heat.  Add garlic and scallions and stir-fry for 2 minutes then add in bok choy and ginger continue cooking for 5 minutes. 
When noodles are done remove from water directly into skillet.  Use the cooking water to thin the peanut butter to a pourable consistency.
Add thinned peanut butter, tamari, and pepper to the noodle mixture and toss well to coat.  Add more cooking water if needed.  Taste and adjust seasons if needed.
Serve topped with peanuts if using.

Enjoy!

Smokey turkey baked chimichangas

Looking for something a little different for a Mexican night?  This is it.  The filling is versatile so feel free to adjust to your liking.  Just follow the baking instructions for a crispy tortilla without frying!

Smokey Turkey Baked Chimichangas - Makes 6

8oz bag shredded cabbage (Slaw mix)
4 scallions - thinly sliced
1 pound smoked turkey deli meat - Thin slices from the deli then cut into 1/2 strips
1 chipotle in adobo - finely minced (try 2 if you like it with a kick)
1 cup tomato sauce
1 Tbsp chili powder
1 Tbsp smoked paprika
Salt and pepper
2 cups shredded cheddar cheese
6 - 12 inch flour tortillas
1/4 cup olive oil
Sour cream for serving

Pre-heat oven to 400 degrees and line a baking sheet with foil.
Add cabbage, scallions, turkey, chipotle, tomato sauce, chili powder, paprika, salt and pepper in a large bowl and stir well to combine. 
Lay 1 tortilla on a flat surface and place 1/3 cup of cheese followed by 1/6 or about a cup of the filling mixture on the end closest to you.  Fold over the right and left sides then fold up the end closest to you and roll the tortilla away from you to form a tight package.  Place it on the baking sheet and continue with the remaining tortillas. 
Using a pastry brush (or your hands if needed) dip brush into the oil and cover the tops of the chimichangas with a coat of oil.  Also brush the foil under each wrap.
Bake at 400 for 20 minutes until golden brown.
Allow to cool for 5 minutes before serving.
Top with sour cream and enjoy!

Turkey Shepherds Pie

Turkey Shepherds Pie  (serves 4)

2 pounds russet pototoes - peeled and chunked
3 Tbsp butter
1/3-2/3 cup milk
Salt 
1 pound ground turkey
1 Tbsp olive oil
1 Tbsp butter
1 small onion - chopped
2-3 medium carrots - chopped
2 celery stalks - chopped
3 Tbsp flour
2 cups chicken stock
1 cup frozen peas
1 Tbsp chopped fresh sage or 1 tsp dried sage
Salt and pepper
1 cup cheddar cheese

Preheat oven to 350 degrees.
Boil potatoes in salted water for 20 minutes or until fork tender.  Drain and return to pot.  Add butter and 1/3 cup of milk.  Whip potatoes with a hand mixer adding more milk as needed.  Salt to taste and set aside.
While the potatoes are cooking melt butter with oil in a large skillet.  Once melted add in turkey and cook until no longer pink then add onion, carrots and celery and continue cooking for 5 minutes over medium heat.  Stir in flour and mix well.  Slowly add chicken stock then peas and sage.  Allow to come to a simmer (if gravy is too thick add more stock or water). 
Pour meat mixture into a 4 quart casserole dish or 4 individual oven safe dishes.
Top meat with whipped potatoes and smooth so all of the meat mixture is covered by potatoes.
Sprinkle cheese over top.
Bake at 350 for 20-30 minutes until hot and bubbly.

Enjoy!

Ropa vieja - Cuban shredded beef

Ropa Vieja literally translates into Old Clothes in English, a nod to the shreds of tender beef.  Whatever you want to call it this is a dish you will make again and again.  It is also one that freezes well and re-purposes beautifully as left overs, so make extra!

Ingredients - serves 4-6
3 lb flank steak
2 Tbsp olive oil
2 large onions - chopped
2 peppers - chopped (red, green or one of each)
6 cloves of garlic - minced
1/2 cup dry red wine
14.5 oz can of tomato sauce
1/2 tsp ground annatto seed
1 tsp ground coriander
1 tsp ground cumin
3 cups beef broth
Pepper
1 cup green olives
2 Tbsp olive brine or vinegar
4 Tbsp chopped fresh cilantro - about 1 bunch

Slice flank steak WITH the grain into 1 1/2 to 2 inch pieces (this will really help later when shredding).  Heat oil over medium-high heat in a large heavy bottom pot or dutch oven.  Brown the steak on both sides in batches if necessary add more oil.  Remove meat from pot and set aside in a bowl to catch the juices.  Reduce heat to medium, add in onions and peppers and cook for 5 minutes until onions are translucent then add in the garlic, continue cooking for 2 more minutes.  Deglaze the pan with the wine making sure to scrap the bottom of the pan.  Stir in tomato sauce, annatto, coriander, cumin, beef broth, pepper, olives and brine.  Bring to a simmer then reduce heat to keep a low simmer.  Add meat back to the pot along with any juices that were caught in the bottom of the bowl.  Simmer for 2 1/2 - 3 hours until meat is very tender.  Remove meat pieces to a cutting board and shred using two forks.  (Hold one fork still and pull with the other.)  Return shredded meat to the pot and add in the cilantro.  Stir well to incorporate the sauce among the meat shreds. 
Serve hot with white rice and sliced avocado.

Enjoy!

Ideas for left-overs - Omelet filling, Tacos, Enchiladas, Sandwiches