Healthy Corned Beef Skewers & Potato Kale Cups

So even though it is the day after you can make this dinner any day for a healthier spin on traditional corned beef and cabbage.

My grandma and my parents have made the traditional corned beef and cabbage on the stove and in the slow cooker.  It is definitely a comfort food meal, especially when paired with some delicious potatoes! I wanted to make my recipe a bit on the healthier side though.  Put a fresh (even fancy) spin on the traditional dish.  This is also awesome for parties because it is essentially finger foods! 

Some say that Colcannon is the national dish of Ireland, some say it's the stew, I don't know, but Colcannon is just mashed potatoes with kale and scallions.  That is what inspired my potato cups.

Let's start out with the corned beef.  Traditionally corned beef is made with brisket, a fatty cut of beef, but instead I used a leaner cut of beef (the eye round roast).  (Here is some other lean cuts you could use) I also saved myself the trouble of making my own pickling spice by just buying a premixed one.

Grilled Corned Beef

Ingredients:

• 1 round roast (mine was about 3 pounds)
• 1 quart of water
• 1/2 cup salt
• 2 tbsp of sugar
• 1 tablespoons of pickling spice
• 2 garlic cloves smashed

Directions:

1. Combine all these in a sealable container or bag and put in the fridge. I brined mine for 24 hours, but you can do it for about 4-6 days.

Originally I wanted to skewer them in large pieces, but it didn't work as well on the stove top grill pan as I thought.  So if you are going to skewer them for a party then I suggest cutting them into cubes and then skewer.  Or if you are just having dinner cut into steaks and grill them up.

When you are ready to cook, take out of the brine and pat dry.  Cut or skewer and then grill them.

This cut of beef was gorgeous

Guinness Mustard Sauce

Equal parts of a spicy whole grain mustard and Guinness.  (I did 3 tbsp each) A couple grinds of fresh black pepper.  Combine these in a small pan and cook down until the beer and mustard become a sauce consistency.  Before serving stir in a tbsp of chopped chives.  Drizzle or dip!

Sweet Potato and Kale "Colcannon" Cups

So this is the first time I ever cooked kale.  Let me tell you, it is awesome.  I could of just eaten it sauteed.  It gets like crispy leaves, almost like chips.  Super good for you, I will definitely be adding this to my regular cooking list.  Completely raw it tastes almost like broccoli, but cooked it is like a mild crispy broccoli/spinach. Delicious.

Ingredients:

• 4 regular potatoes
• 4 sweet potatoes
• 1 bunch of kale
• 4 garlic gloves
• salt and pepper
• 1/2 cup low fat milk
• chives
• cooking spray

Directions

1. Preheat the oven to 450 degrees.
2. Start by making the potato cups.  I suggest using a mandoline for this- slice the regular potatoes and put in water.  Soaking starchy potatoes before you cook them, whether it be frying or baking it helps them cook up crisp.  Then pat dry.  Spray a muffin tin with non stick spray and line with the potato slices, try and push and form them into the cup shape as best you can.                                 
3. Bake them for about 20 minutes or until golden brown.  Depending on how thin you sliced them it might take longer or shorter time, just keep an eye on them.
4. Meanwhile cut the sweet potatoes into chunks and smash 3 of the garlic cloves.  Put those into a pot with a tbsp of salt and cover them with cold water.  Put them on the stove and boil until fork tender.
5. In another skillet, add a tbsp of oil and the last smashed garlic clove.  Wash and strip the kale from the stalk (see pics) then cut the kale into small pieces.  Add that to the hot skillet and cook until tender and a little crispy on the edges.
6. When the sweet potatoes are done, drain and then put back into the pot (garlic cloves and all).  Add the milk and mash.  When all mashed add the kale, a pinch more salt and lots of fresh cracked pepper. Stir to combine.
7. Take out the cups and fill with about 2 tbsp of sweet potato filling and top with chopped chives.

 

Chicken w/ Onion Mustard Gravy

Chicken w/ Onion Mustard Gravy served over egg noodles and the veggie of your choice.  Ok, first of all, I don't know anyone who doesn't love egg noodles.  They are the side dish to comfort food, fun for kids, and cheap (especially when you get them on sale- look for them when they have the Jewish holidays).  Anyway, my particular memory of egg noodles is when my mom did a pot roast in the crock pot and then served it over egg noodles- yum (that recipe will have to be another day).  For now- here is a super quick, cheap, delicious and, of course, impressive recipe that you can cook tonight with just a couple ingredients you probably already have on hand!

  

Ingredients

• Chicken breasts- figure one per person- I used 3 and butterflied them to make thinner cutlets so they would cook faster- but you can certainly leave them whole- or use skin on or bone in chicken breasts or thighs etc etc.
• about a cup of regular all purpose flour- for dredging and the gravy
• 2 cups of chicken broth
• 2 tablespoons of dijon mustard
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon fresh thyme, chopped (if dry use about a tsp)
• salt and pepper of course
• 1 bag of wide egg noodles
• side vegetable of your choice- I just roasted some sweet potatoes and carrots (dice both into similar sizes- toss with oil, salt, pepper, a little cayenne and fresh thyme- roast for about 15-20 mins on a 425 degree F oven until soft and brown)

Directions

1. In a shallow dish/plate put your flour.  Season your chicken with salt and pepper and then dredge your chicken in the flour.  In a skillet over high heat add some oil and fry your chicken until golden brown on each side.  If they are not cooked all the way through- don't worry- we will continue to cook them later- for now take out of the pan and reserve. (remember the thinner the cut of chicken the faster it will cook)  I had to cook my cutlets in two batches.

2. When all your chicken is done browning- add a bit more oil to your skillet and lower the heat to about medium high and add your onions, thyme and garlic.  Cook a couple minutes until soft. (Don't let them burn! If they are browning too fast lower the heat!)
3. Then (if you're comfortable) use some of the leftover flour from dredging to coat the onions.  Overall I used about a 1/4 cup of flour.  If you are not comfortable using that flour- just use fresh flour.  Cook the flour out about a minute or two.  If you thought we are making a roux- you are right!
4. Next add the chicken stock and gently whisk to combine.  Cook over medium heat until thickened (about 5 minutes).  Then slide the chicken pieces back into the gravy and either just heat through- or continue cooking if your chicken wasn't cooked through yet.



5. Serve over egg noodles!