Last year at this time, we were getting ready to host a St. Patrick’s Day Barbecue. I think it is safe to say that will NOT be happening this year. Sunday’s meal is of course, Corned Beef and Cabbage. This meal has always been difficult for me for some reason. In the past, my corned beef always came out tough. I did a little research and found out that I was probably not cooking it long enough, and it is more likely to get tough on the stovetop because it is harder to control the heat level. Therefore, I tried braising it in the oven like you would any other roast. What a difference! It was literally falling apart and the best part was that I didn’t have to check the stove to make sure it wasn’t boiling over. I just threw it in the oven and let it go for 3 hours.
I found the recipe for Mushroom and Kale Stroganoff on another blog and decided to give it a try. It was a nice change from your typical vegetarian/pasta dish.
Thursday I made a Pretzel Crusted Chicken with Honey Mustard Vinaigrette. I served mine over a salad, but you could easily turn this into a chicken finger dish for the kids. I know everyone is always looking for easy chicken recipes for the kids and this one fits the bill. It took about 30 minutes start to finish and gave the chicken a nice crunchy coating. Make sure you spray your baking sheet very well so that the pretzel crust doesn’t end up on your pan!
In the bonus section this week, I’ve included a recipe for stovetop sauerkraut and homemade Thousand Island dressing for those of you who decide to make the Reuben Quesadillas, or for anyone who wants to make a Reuben Sandwich with their leftover corned beef.
Happy St. Patrick’s Day and stay safe!