Sandwiches/ Wraps Archives - Page 13 of 38 - Garden Seeds and Honey Bees

Honey Mustard Glazed Corned Beef Crock Pot Style

Special Supplies:

*Cheese Cloth

*Butchers Twine/string

Ingredients:

*1 (around 4 pounds) Corned Beef, Flat-cut rinsed (add season packet plus the following seasonings)

*Water

*1 tablespoon Mustard Seeds

*1 tablespoon Coriander Seeds

*2 tablespoons Whole Peppercorns

*4 Bay Leaves

*4 Cloves Garlic, crushed

In a crock pot with liner add the corned beef, pour enough water to completely cover corned beef.

Then with 2 pieces of cheese cloth, both pieces about an 8 inch square, layer each piece on top of each other. Place in the center of the cheese cloth the mustard seeds, coriander seeds, peppercorns, bay leaves and garlic. Then pull up corners of the cheese cloth and tie together using a piece of butchers twine. Place the spiced filled cheese cloth sachet in the water to the side of the corn beef. Cook on low 6 to 8 hours or on high for 4 hours or according to you crock pot instructions.

Remove corned beef from crock pot and place on a serving platter and cover with foil and allow the corned beef to rest for 10 minutes and spread on the honey mustard glaze to the top of the corned beef slice in to 1/2 inch slices or size desired. Note: My corned beef had a thick fat slab on top which I trimmed off after resting and then applied honey mustard glaze.

Honey Mustard Glaze

*1/4 cup Yellow Mustard

*1/4 cup Honey

*1 teaspoon Brown Sugar

Mix mustard, honey and brown sugar in a bowl until combined.

Apply glaze with spoon and spread evenly to the top of cooked corned beef.

Recipe adapted from Food Network.

Honey Mustard Glazed Corned Beef Crock Pot Style

Enjoy!

Lindy

Profiteroles with Chicken Filling

*1/2 cup Water

*1/2 cup Butter Flavored Shortening

*1/8 teaspoon Sea Salt

*1/2 cup All-purpose Flour

*2 Eggs

In a sauce pan on medium heat bring the water, shortening and salt to a boil. Then reduce heat and add all the flour all at once and stir, stir, stir. The dough will form into a stick ball of dough. Then remove from heat and allow the dough to cool slightly and with a hand mixer beat in 1 egg at a time, beating in each egg completely before adding the next egg. Mix until dough becomes thick and smooth slightly shiny.

Then with a 1 tablespoon size cookie scoop, scoop 12 scoops of dough onto a half baking sheet lined with parchment or baking mat such as a Silpat.

After scooping dough, use a little water on your finger to press down any pointy spots on dough ball, repeat for each dough ball.

Bake in a preheated 425*F oven for 20 to 25 minutes or until a golden brown and hollow sound when tapped

Allow the profiteroles to cool on baking sheet. Then slice of the tops and add the chicken filling.

Note: If not using the profiteroles immediately, which I recommend for best results. I have covered them with a tea towel overnight and used them the next day and they worked out well too.

I made 2 batches, separately.

2 batches bakes about 36 profiteroles.

Chicken Filling

*
*1 Large Rotisserie Chicken, cut into chunks (about 2 and 1/2 cups)

Place chicken pieces in a large mixing bowl and set aside.

Dressing

*1 cup Greek Yogurt, depending on taste

*1 cup Olive Oil Mayonnaise, depending on taste

*1 teaspoons Lemon Juice

*1 Tablespoon Red Wine Vinegar

*1/2 teaspoon Onion Powder

*1/2 teaspoon Garlic Powder

*1/4 cup finely grated Parmesan Cheese

*2-3 packets sweetener, Splenda or 2 tablespoons Honey or Sugar

*1 tablespoon Poppy Seeds

*Sea Salt and Fresh Ground Pepper, to taste

For the dressing whisk together in a medium bowl: Mayonnaise, Greek yogurt, lemon juice, vinegar, onion powder, garlic powder, cheese, sweetener, poppy seeds and then salt and pepper to taste. Pour the dressing onto the chicken salad mixture and stir together until completely coated, using a 1 tablespoon cookie scoop, scoop chicken mixture into profiteroles.

Chicken Filling will keep up to 1 to 3 days in the fridge in an airtight container.