1 lb-to 4 lbs. corned beef brisket
2 tablespoons prepared mustard
1 1/2 teaspoons cream-style horseradish
2 tablespoons red wine vinegar
1/4 cup molasses

In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter.

Preheat over to 400 degrees F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices.

Servings: 4

This will go great with your upcoming corned beef and cabbage dinner this St. Patrick’s Day.

1 1/2 tablespoons Butter
1 Egg
1/2 cup Brown sugar, packed
1/4 cup Granulated sugar
1/4 cup Prepared mustard
1/4 tsp Salt
1/8 tsp Pepper
3/4 cup Cider vinegar

Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with electric mixer, beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with Corned-Beef and Cabbage.

Servings: 8

1 lb. angel hair pasta
1 bunch of broccoli, cut into bite-size pieces
1 large zucchini, cut into bite-size pieces
1 roasted red pepper, chopped
3 cloves garlic, chopped
2 tablespoons olive oil
1/2 cup feta cheese, crumbled

Cook the pasta according to the package directions. Meanwhile, boil the broccoli pieces in water for about 2-3 minutes. While the broccoli is boiling, heat a large saute pan over medium heat. Add the olive oil and then saute the garlic for about 30 seconds. Add the zucchini and then the broccoli and saute for another 2-3 minutes. Add the roasted red pepper and continue to saute. When the pasta is done, drain the pasta and add it to the saute pan with the crumbled feta cheese. Toss to combine and remove from the heat after about 2-3 minutes. Serve immediately.

Serves 6

Last week I was browsing through some of my favorite recipe blogs and I found a delicious Zucchini Pancake recipe that was posted on My Fabulous Recipes. I picked up some zucchini at the grocery store and decided to give it a try. Everyone keeps asking me to post some videos, so this time I made sure to setup my camera. I hope you enjoy.

You can grab the recipe here.

Zucchini Pancakes

8 oz. can tomato sauce
2 tablespoons crushed red chili
½ teaspoon cumin powder
½ teaspoon oregano
1 teaspoon salt
2 garlic cloves, minced
2 teaspoon vinegar
juice of half a lemon

Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy.
Add egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased cookie sheets.
Flatten with a fork by making a criss-cross pattern.
Bake at 375 degrees F for about 10 minutes.

(makes about 3 dozen)

1 pound ground chuck
3/4 cup dried bread crumbs
4 large eggs
1/2 cup whole milk
3/4 cup grated Parmesan cheese
1/4 cup grated Spanish onion
1/4 cup finely diced fresh garlic
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.

Mix all ingredients thoroughly in large bowl. Add more bread crumbs if the mixture seems too loose.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 to 40 minutes.

Here is a simple tomato sauce with no meat. Perfect for those observing lent right now.

1 onion, sliced thin
5 cloves garlic, chopped
2-3 carrots, chopped fine in a food processor
3 tablespoons olive oil
2 (28 oz.) cans crushed tomato
1 (28 oz.) can tomato puree
1 (28 oz.) can plum tomatoes
1 tablespoon salt
1/2 tablespoon black pepper
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
3 bay leaves

In a large pot, heat the olive oil over medium heat. Add the onion, garlic and carrots and saute for about 3-4 minutes. Add the 4 cans of tomato and all the seasoning. Stir to combine. Lower the heat to medium low. Cook for 3-4 hours, stirring occasionally. Adjust the seasoning if necessary.

2 1/2 tablespoons sesame oil
4 cloves garlic, minced
1 1/2 tablespoons low-sodium soy sauce
1 1/4 lbs. mixed mushrooms(white, cremini, shiitake)
salt, to taste
10 small shallots, peeled
1/3 cup chopped fresh parsley
1/4 cup chopped mint
1 tablespoon chopped dill
1 tablespoon roasted sesame seeds

Preheat the oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic and soy sauce. Spread the mushrooms out on a baking sheet and drizzle with the sesame oil mixture. Season with salt, to taste. Roast the mushrooms for 30 minutes.

Meanwhile, on another baking sheet, spread out the shallots and drizzle with 1/2 tablespoon of sesame oil. Season with salt and toss to coat. Roast in the oven for about 25 minutes or until tender.

Transfer the mushrooms and shallots to a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to combine. Serve hot.

This recipe is easy to make and comes out so good. Makes great use of leftover rice. Easily substitute your favorite veggies or even add some leftover chicken or pork.

3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce

In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.

Lower the heat and add the eggs and stir fry until scrambled.

Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.