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Friday, February 28, 2025

BE MARCH READY

 

May you have warm words on a cold evening, a full moon on a dark night, 
and a smooth road all the way to your door.

Add a wee bit of Irish to your cooking recipes to kickstart the month of March. Use Corned Beef Puff Pastry as an appetizer or pair it with a bowl of potato cheddar cheese bacon soup.
https://sockfairies.blogspot.com/2022/01/creamy-cheesy-potato-soup-with-bacon.html

Corned Beef Puff Pastry
Cook's notes: The filling is enough for 12 puffs, so you will need 1 pastry sheet plus half of another sheet. The puff pastries can be served as an appetizer or as a side with soup. Ham could be substituted for corned beef.
This recipe was inspired by pamperedchef.com

Ingredients:
  • 1-1/2 puff pastry sheets
  • 6 oz. deli corned beef chopped
  • 3 tablespoons diced green onion
  • 1 cup shredded Swiss cheese
  • 3 tablespoons mayonnaise or Miracle Whip
  • 3 tablespoons pickle relish, drained
  • 1 tablspoon Dijon mustard
  • 1 egg and 1 teaspoon water
  • Sesame seeds
  • optional 1/3 cup drained sauerkraut

Directions:

  • With a pastry wheel, cut one sheet into 9 equal squares and 3 squares from another sheet.
  • Use a food processor to combine the filling ingredients.
  • Add 1-1/2 tablespoons of filling into each pastry square. Fold pastry over filling by bringing up corners diagonally. Press the corners together to meet in the center.

  • Preheat oven to 400 degrees. Beat egg with water in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Sprinkle with sesame seeds.

  • Place in medium-sized muffin pans. Bake until pastry is golden brown and puffed, about 14 minutes. Note: I did not have a medium-sized pan (wish I did) and had to use a large muffin pan that really was too big for this recipe, but I made it work.
  • Let pastry puffs cool in the pan for 5 minutes. Run a sharp paring knife around the pan edges to loosen; turn out puffs onto a rack to cool slightly before serving.

Reuben Quesadillas
Cook's notes: This is A simple twist on the classic Reuben sandwich.
Cooking Tips: To prevent quesadillas from getting soggy make sure you press the sauerkraut dry on a paper towel. So the cheese melts, and the corned beef gets heated through. Cover the quesadillas with a baking sheet on the griddle. Cook one side of the quesadillas, uncover, flip the sandwich over, and recover with the baking sheet.
Use a prepared light Thousand Island dressing.
And yes, one more thing- Don't forget the Guinness! Who needs dessert anyway?
The recipe makes 4 sandwiches and was adapted from cuisineathome April 2017.
Ingredients:

  • 2 cups shredded Swiss cheese
  • 8 oz. deli Corned beef, sliced thin
  • 1 cup sauerkraut, drained
  • 1 teaspoon caraway seeds
  • 4 whole wheat flour tortillas
  • 4 tablespoons light Thousand Island dressing

Directions:

  • Heat griddle or fry pan to 400 degrees and lightly grease.
  • On one half of each tortilla arrange in the following order: 1/2 cup cheese, 1/4 cup sauerkraut, 2 oz. Corned beef, 1/4 teaspoon sp. caraway seeds, and 1 tablespoon dressing.
  • Fold in half and transfer to griddle. Cook until quesadillas are golden on each side and cheese is melted, about 5 minutes per side.
  • Slice into wedges.

1 comment:

  1. These sound interesting and a fun way to use up the corned beef from St. Patrick's Day! I love puff pastry! Stopping by from Senior Salon Pit Stop to say "hi"!

    ReplyDelete

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