Delish

CROCKPOT CORNED BEEF AND CABBAGE

COOKING TIME: 6 HOURS PREPARATION TIME: 15 MINUTES SERVES: 6

INGREDIENTS

• 3 carrots, peeled and cut into 3-inch pieces • 1 yellow onion, peeled and quartered • 1/2 pound small potatoes, halved • 1 corned beef brisket (about 3 lbs), plus pickling spice packet or 1 tbsp pickling spice • 2 8-oz beers (I prefer ale or lagers) • 6 sprigs fresh thyme • 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges • 1/2 c sour cream

• 3-4 tbsp prepared horseradish, to taste INSTRUCTIONS

In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours on high or 10-12 hours on low.

Arrange cabbage on top of corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour on high (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.

For the Horseradish Sauce: Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.

CLASSIC DEVILED EGGS

COOKING TIME: 13 MINUTES PREPARATION TIME: 45 MINUTES SERVES: 12

INGREDIENTS

• 6 large eggs • 1/4 c mayonnaise • 1 tsp hot sauce • 1 tsp Dijon mustard • Kosher salt

• Freshly ground black pepper • Finely chopped chives, for garnish

• Smoked paprika, for garnish

INSTRUCTIONS

Place eggs in a large saucepan and cover with cold water. Set the pan over medium-high heat and bring water to a boil. Boil for 2 minutes. Remove from heat, cover pan with a lid, and let sit for 11 minutes. Drain; place eggs in ice water for 15 minutes before peeling.

Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to the bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper.

Spoon mixture into each egg. Garnish with chives and paprika and serve.

CHEESY SCALLOPED POTATOES

COOKING TIME: 25 MINUTES PREPARATION TIME: 1 HOUR, 15 MINUTES SERVES: 8-10

INGREDIENTS

• 6 slices bacon, chopped into 1-inch pieces • 3 tbsp butter • 3 garlic cloves, minced • 3 tbsp all-purpose flour • 2 c heavy cream • 1 c low-sodium chicken broth

• 2 lbs russet potatoes, rinsed and scrubbed clean • 2 c shredded cheddar

• 1/4 c finely chopped chives • Kosher salt

• Freshly ground black pepper

INSTRUCTIONS

Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.

In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.

Peel potatoes and thinly slice each potato crosswise into thin coins (a mandolin would work great here).

Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.

Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.

SMOOTHIE BREAKFAST BOWL WITH BERRIES & GRANOLA

COOKING TIME: 0 MINUTES PREPARATION TIME: 15 MINUTES SERVES: 2

INGREDIENTS

• 2 c almond milk

• 1/4 c coconut milk

• 1 c frozen blueberries

• 1 c frozen peaches, mango, or pineapple • 1 ripe banana • 1/2 c fresh spinach • 2 tbsp chia seeds • 1 tbsp flax seeds • 1 tsp vanilla extract (optional) • 1/4 c granola, plus more if desired • Additional toppings: fresh fruit, nuts, coconut flakes, cacao nibs, or chocolate chips

INSTRUCTIONS

In a blender, combine the almond milk, coconut milk, frozen blueberries, frozen peaches, banana, spinach, chia seeds, flax seeds and a dash of vanilla extract, if desired. Purée until smooth, about 1 minute. The smoothie should be thick, so if needed, add more frozen fruit until desired consistency is reached. Pour into a bowl and top with granola and fresh fruit. Eat immediately.

EASY MOTHER’S DAY BREAKFAST CASSEROLE

COOKING TIME: 30 MINUTES PREPARATION TIME: 15 MINUTES SERVES: 8

INGREDIENTS

• 1 lb Italian sausage (I prefer hot, but mild or sweet will also work) • 1 medium white onion, peeled and diced • 3 cloves garlic, minced • 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced) • 6 eggs • 1/3 c milk

• 1 20 oz bag frozen diced hash browns, thawed • 2 c shredded sharp cheddar cheese • 1/4 tsp freshly-ground black pepper • Optional topping: thinly sliced green onions

INSTRUCTIONS

Heat oven to 375°F. Add sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl.

Reserve 1 tbsp of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked. Add garlic and saute for an additional 2 minutes until fragrant (if using the jarred roasted red peppers, wait to stir them until after the garlic). Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 c cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Add to the hash brown mixture, and stir to combine. Pour the mixture into a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 20 minutes until the potatoes in the center are cooked through. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

RASPBERRY MIMOSAS

COOKING TIME: 15 MINUTES PREPARATION TIME: 25 MINUTES SERVES: 4-6

INGREDIENTS • 2 c fresh or frozen raspberries • 1/4 c sugar, or to taste • 1 bottle of Champagne (or sparkling wine) • Fresh raspberries and mint leaves for garnish, optional

INSTRUCTIONS

In a small saucepan, heat raspberries with sugar over medium heat until they’ve broken down and sugar has completely dissolved.

Remove from heat and puree in a blender or small food processor. Press the mixture through a sieve and set aside to cool down.

When ready to serve, add a good dash of raspberry syrup to each champagne glass. Pour champagne over each and top with raspberries and mint. You can also drop a few raspberries directly into your mimosa cocktails!

PINEAPPLE MANGO RUM PUNCH

COOKING TIME: 0 MINUTES PREPARATION TIME: 5 MINUTES SERVES: MAKES ONE COCKTAIL

INGREDIENTS • 3 oz of pineapple coconut juice • 3 oz of coconut rum (you can also use light or dark rum instead) • 1 oz of mango juice • 1 oz of orange juice • Splash of grenadine (mainly just for looks) • Lime slices and/or orange zest for garnish • Edible flowers for garnish

INSTRUCTIONS

Combine all juices (pineapple coconut, mango, and orange) and rum. Tropical rum drinks like this can be used with all kinds of fruit juices.

Stir and pour over ice.

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