Cranberry Mango Honey Coffee slow roasted Corned Beef

I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two.  So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. 

Preheat oven to 250 degrees

Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:

2 cups of Coffee

1 Cup of Mango Honey

1/2 Cup Apple Vinegar

16 oz  can of cranberries

2 to 3 lb corned beef.

1 inch of water in roasting pan

Spices from Corned Beef

Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:

A cooking rack that will elevate meat a inch. I use 2 to get high enough.

A Roasting pan that has a lid.

Aluminum foil to line roasting pan.

A blender or hand mixer to mix

In a large measuring cup add Coffee and Mango Honey.

Add Vinegar

Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.

Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.

Pour cranberry mixture on meat then add seasoning packet.

Cover and place in oven at 250 and cook for 5 hours .

When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.

Lastly slice thinly against grain and serve with your favorite sides.

Enjoy

Sheila Fretz

Apricot Chicken

So as a lot of you know I am doing a giveaway with All Clad and the last day to enter is today. So I thought I would show you folks one last recipe on how I use my Calphalon 12" Nonstick Pan.

If you are interested in the Calphalon products out there please check out there website here.

Apricot Chicken Ingredients

4 Chicken breast

60 Sliced and Chopped Dried apricots

6 Green Onions Chopped

8 Tablespoons Sour Cream

2 Cups Sparkling White Wine  I used Sophia by Coppola Winery

2 Cups of Chicken broth

4 Tablespoon Butter

4 tablespoon Fig jam

Cooking Spray

Equipment:

12" Calphalon nonstick pan

9 x9 Pyrex dish

tongs

Aluminum foil

Serves 6

I made a half portion and also beat the chicken tenders down.

Preheat oven to 350 degrees

Take Chicken and place between two pieces of plastic wrap

Pound out until flat

Chop Onions

Chop Slab dried apricots

Take about 2 Tablespoons of both green Onions and Apricots

Roll up Chicken then pierce with tooth pick to keep closed.

In your 12" Calphalon nonstick pan melt butter

Now placed rolled chicken in frying pan

Turn frequently until golden brown

Take a 9 x9 Pyrex dish and spray with Cooking Spray

Place partially cooked chicken in Pan

Cover with foil and bake in oven for 20 minutes while making sauce.

Add left over dried fruit and onions to pan then de-glaze with wine

Next add chicken stock boil down until thickens about 20 min

Add Sour Cream just before serving

I Served with Mashed Potatoes and green beans

　

　

　

Enjoy and Bon Appetit

Sheila Fretz

Tomato, Balsamic Parmesan Pasta

Tomato, Balsamic Parmesan Pasta

So as you know I currently am giving away these great pots that are non-stick from Calphalon to enter click here.

Did you know that Calamity Kate is also having a 1 year Blogaversary just like me. Calamity Kate is giving away a lot of gifts right now so you should also go check her giveaway out too!

Calphalon Non Stick Pans are great for many different recipes. I love the 12" non stick pan because I can make a great Pasta sauce with and then add cooked and flavored pasta too. Like I did last night! I made a Gluten Free Pasta that was flavored with a bullion cube. Then I made a Balsamic, Tomato, Onion Garlic Sauce with a balsamic Parmesan cheese. So yummy and with a hint of nuts and Balsamic Vinegar its even better.

Balsamic, tomato garlic with the hint of Balsamic Cheese

Tomato, Balsamic Parmesan Pasta Ingredients:

8 vine ripened tomatoes Quartered and Halved.

3 tablespoons of Olive Oil

3 cloves of garlic

½ cup chopped onions

½ cup Aged Balsamic Vinegar

1 cup Chicken or Vegetable broth

2 cups of Parmesan Balsamic Cheese

　

Cooked Pasta w/ a hint of flavor

1 tablespoon of Beef Bullion

1 Large Pasta pan filled with water 3/4 full

1 Bag of Gluten Free Penne Pasta

　

Place Olive Oil in Pan and heat then add chopped Onions

Quarter and Half Tomatoes then place in with Garlic and Onions

Shred Cheese

Now start Pasta by bringing water to a boil  and add Bullion Cube until comes to a boil and dissolved. Next add Pasta stirring for 7 minutes do not stop stirring. Last turn off and let sit in water for 3 minutes then drain and add to sauce

Next add Balsamic Vinegar, I like to use a aged 10 years or more.

Then add Broth chicken or Vegetable I used Chicken tonight.

Last adding Cheese

Drain Pasta and toss in sauce let sit tossing periodically for 30 min.

Serve warm or Cold .

Enjoy and Bon Appetit

Sheila-

Quick and Easy Tacos

I just love my new Calphalon Pans both of them are great combination to add to your kitchen.  A Contemporary Nonstick 10" and 12" Omelet Pan Set  along with our new Egg & Omelet Nylon Utensil set . We are currently giving these away on Cooking Underwriter and you can enter here.  Little Miss J has a sleep over this past Friday night. A last weekend hurrah before school starts today.

The girls all love Mexican so I made Beef Tacos and Quesadillas. They were a huge hit.

Taco Ingredients:

1 lbs Ground Sirloin 

2 cups Chopped Onions

2 Tablespoons Taco Mix

Corn Tortillas FROZEN

½ cup shredded lettuce Optional 

½ cup chopped tomatoes

½ cup grated cheddar cheese 

½ cup sour cream 

Salsa for garnish

　

Place Olive oil in 12" pan

Chop Onions then place in 12" pan

Cook until clear then add Ground beef and Taco Seasoning

While cooking grate cheese, Shred lettuce and Chop tomatoes. Heat Taco shell on stove or in microwave for about 10 seconds.

Now Start assembling Taco by placing meat on taco shell

Next add Cheese

Then tomatoes

Last Sour Cream

Enjoy and Bon Appetit

Sheila Fretz