Main Dish/Casserole

Crock Pot Corned Beef and Cabbage

~ lindy

Crock Pot Corned Beef and Cabbage

*3 to 4 pounds Corned Beef Brisket with Spice Packet; I like Flat Corned Beef Brisket

*4 Celery Stalks, 3 inch pieces

*1 large Onion, roughly chopped in strips

*2 cups Baby Carrots

*2 tablespoons Pickling Spices

*2 Bay Leaves

*2 cups Apple Juice

*Sea Salt and Fresh Ground Black Pepper, to taste

*1 cup Water, add if needed during cooking

*1/2 large head Cabbage, roughly chopped in strips

*4 medium Potatoes, cut into chunks

In a Crock pot with liner for easy cleanup, add half the celery, onions and carrots.  Then place on top of the vegetables the Corned Beef Brisket and apple juice.  Add bay leaves, spice packet and pickling spices to the top of the brisket.  

Add the remaining celery, onions, carrots and season with salt and pepper as desired.

Cook in Crock Pot/Slow Cooker 6 to 8 hours on low.  Add the cabbage and potatoes the last 2 hours.

Remove the brisket and allow to rest 10 to 15 minutes.  Then slice as desired and serve.  

Serve cabbage/vegetables as desired.

Enjoy!

Lindy

Bacon Mushroom Cheese Quiche

~ lindy


Bacon Mushroom Cheese Quiche
*5 Eggs, beaten

*1/4 cup milk

*1/4 cup Whipping Cream

*1 cup sliced Baby Bella Mushrooms

*1 cup Roughly Chopped Spinach

*2 Cloves Garlic, minced or pressed

*3 tablespoons minced Onions

*2 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*1/4 cup milk

*1/4 cup Whipping Cream

*8 Slices Turkey Bacon, cooked chopped (could use sausage or bacon)

*1/4 cup Parmesan Cheese, grated

*1/4 cup Colby Jack, grated

*1/4 cup Monterey Jack, grated

*1/8 teaspoon Red Pepper Flakes, lightly chopped

*Sea Salt and Freshly Ground Black Pepper

*1 (9 inch) Frozen readymade to bake Pie Shells in pie tins, thawed and docked
**Bake thawed pie crust for 5 minutes in a pre-heated 350*F. oven.

In a medium bowl add 5 eggs and beat/whip 1-2 minutes and then whisk in the milk and cream
In a sauté pan add the butter, olive oil on medium-low heat, heat until hot then add the mushrooms and sauté for 3-5 minutes on medium low heat. Now add onions and sauté another minute, add garlic and sauté 30 more seconds. Then add spinach to sautéed mixture quickly add to the milk/beaten eggs.
To the egg mixture add; Cooked turkey bacon, Parmesan, Colby and Monterey Jack Cheese, red pepper flakes, salt and pepper.
Pour the Quiche mixture into partially baked pie crust and bake 350*F.  for 20-30 minutes or until the center is no longer jiggly.

Remove from oven and cool slightly, cut into pie slices and serve.

Three Cheese Quiche
*5 Eggs, beaten

*1/4 cup milk

*1/4 cup Whipping Cream

*1/2 cup Parmesan Cheese, grated

*1/2 cup Colby Jack, grated

*1/2 cup Monterey Jack, grated

*1 cup Roughly Chopped Spinach, optional

*2 Cloves Garlic, minced or pressed

*3 tablespoons minced Onions

*2 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*1/8 teaspoon Red Pepper Flakes, lightly chopped

*Sea Salt and Freshly Ground Black Pepper

*1 (9 inch) Frozen readymade to bake Pie Shells in tins, thawed and docked
Bake thawed pie crust for 5 minutes in a pre-heated 350*F. oven.

In a medium bowl add 5 eggs and beat/whip 1-2 minutes and then whisk in the milk and cream
In a sauté pan add the butter, olive oil on medium-low heat, heat until hot then add the onions and sauté 1 minute, add garlic and sauté 30 more seconds. Then add spinach to sautéed mixture quickly add to the milk/beaten eggs.
To the egg mixture add; Parmesan, Colby and Monterey Jack Cheese, red pepper flakes, salt and pepper.
Pour the Quiche mixture into partially baked pie crust and bake for 20-30 minutes or until the center is no longer jiggly.
Remove from oven and cool slightly, cut into pie slices and serve.

Enjoy!

Lindy