St. Paddy's Day Easy Peasy Corned Beef Hash

Ingredients

• 2 teaspoon(s) canola oil
• 1 large onion, chopped
• 4 cup(s) diced cooked potatoes, or frozen hash-brown potatoes
• 1 cup(s) chopped lean corned beef brisket (4 ounces) - you can buy a big chunk from the deli counter and chop
• 1/2 cup(s) reduced-sodium chicken broth
• 1/4 cup(s) chopped fresh parsley
• Salt & freshly ground black pepper, to taste
• 4 large eggs

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Directions

1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
3. Divide hash among 4 plates. Place eggs on top of hash.

Chicken, Shrimp, and Sausage Jambalaya

Ingredients

• 4 boneless, skinless chicken thighs (1pound), trimmed of visible fat, cut into 2-inch chunks
• 2 teaspoons Creole seasoning
• 2 tablespoons canola oil
• 6 ounces smoked sausage
• 1 large white onion, chopped (1 1/2 cups)
• 1 small red bell pepper, cut into 1-inch strips
• 1 small yellow bell pepper, cut into 1-inch strips
• 1 small green bell pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1 cup raw long-grain rice
• 3 cup chicken broth
• 1 can (16-ounce) diced tomatoes, undrained
• 3/4 pound large shrimp, peeled and deveined, tail shells intact
• Chopped parsley, for garnish

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Directions

1. Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.
2. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
3. Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.

Banana Bread Pudding

Ingredients

• 8 tablespoon(s) (1 stick) butter
• 4 bananas, sliced 1/3 inch thick
• 6 tablespoon(s) light brown sugar
• 2/3 cup(s) milk
• 1 cup(s) heavy cream
• 2 eggs
• 1 egg yolk
• 1/3 cup(s) granulated sugar
• 1 tablespoon(s) granulated sugar
• 1/8 teaspoon(s) salt
• 1/2 teaspoon(s) fresh nutmeg
• 1/2 teaspoon(s) cinnamon
• 6 slice(s) firm white bread

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Directions

1. Heat oven to 325 degrees F. Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.
2. Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.
3. Beat the milk, cream, eggs, yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together. Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid. Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes. Cool on a wire rack. Serve warm or at room temperature.

10 Servings

Super Bowl Glazed Sausage Bites!!

Ingredients:

• 1 pound bulk pork sausage
• 1 egg, slightly beaten
• 1/2 cup fine cracker crumbs
• 1/3 cup milk
• 1/2 teaspoon ground sage
• 1/8 teaspoon ground thyme
• 1/2 cup water
• 1/4 cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon vinegar
• 1 tablespoon soy sauce

Preparation:

1 In a bowl, combine sausage, egg, crumbs, 1/3 cup milk, and ground sage and thyme. Beat with electric mixer at high speed for 5 minutes. Shape into about 3 dozen small balls (about 1 1/4-inch diameter). The mixture is soft, so keep hands wet to make shaping easier.

2 In a large skillet, in batches if necessary, brown the sausage balls slowly on all sides, about 12 minutes. Pour off excess fat. Combine remaining ingredients and pour over the sausage bites. Cover and simmer for 15 minutes, stirring occasionally.

Makes about 3 dozen sausage bites.