Dinner Recipes

Amerirish Corned Beef

Crock Pot Corned Beef

Total Cook Time: 8-10 hrs on low
Feeds: 6

1- 10lb Corned Beef in a bag
3 cups sliced carrots
6 white potatoes cut into sixths
1 bottle of Bud Lite
pepper to taste
2 cloves of minced garlic
half an onion chopped

1. Open corned beef, rinse and pat dry.  Place corned beef in crock pot fat side up.
2. Pour whole bottle of Bud Lite over the corned beef.
3. Add garlic and onion around corned beef in the beer.
4. Set on low for 5 hrs.
5. At the 5 hour point add carrots and potatoes. (this is so they don't get over cooked)
6. Cook for another 3-5 hrs on low till cooked.
7. Serve sliced with carrots and potatoes on the side.

Salmon Grilling Pouches

Total Prep Cook Time: 25 minutes
Feeds: 4

1.5 lbs of salmon cut into 4 pieces (leave skin on)
2 lemons cut into slices
4 tsp of butter
pepper and salt to taste
garlic powder
aluminum foil

1. Cut 4 aluminum foil pieces about 3 times the size of your salmon filet.
2. Place 1 piece of salmon in the middle of each aluminum foil piece, skin side down.
3. Sprinkle on pepper, salt and garlic power to your taste preference.  I used about 1/2 tsp of garlic and pepper and just sprinkled a bit of salt on.
4. Place 2 pieces of lemon on the top of each salmon.
5. Place 1 tsp of butter on top of the lemon.
6. Fold aluminum foil to create a pouch for your salmon (see my blog post on how to do this).
7. Place pouches directly on grill rack (grill should be on low heat).
8. Cook for about 20-25 min or until salmon flakes from the skin.  Wait till about 20 minutes to check the salmon so that you don't let the heat out of the pouches to early. If one is not done the rest probably are not done either.  Also be careful as the pouch will let out some steam.
9. Enjoy!

Skewer Marinade

Total Prep Time: 10 minutes
Makes enough marinade for 4 pounds of chicken

5 cloves of garlic
1/4 cup of Worcestershire
juice from 1 lemon (2 TBSP)
2 TBSP of soy sauce
2 TBSP of honey

1. Mince all 5 cloves of garlic and put into a medium sized mixing bowl.
2. Add remaining ingredients to the bowl.
3. Whisk together until smooth.

This makes your marinade.  At this point add whatever meat you are using and toss in marinade.  Cover and refrigerate for at least 2 hrs, if possible over night.  Skewer eat with veggies and grill.

Mushroom Soup

Adapted from Skinnytaste.com

Total Prep Time: approx 10 min
Feeds: 4 (1 cup servings)

4 TBSP of whole wheat flour
4 cups of organic chicken broth (use vegatable if you would like)
5 white button mushrooms
8 oz of mini portabella mushrooms
2 celery stalks
pepper and salt to taste.

1. Wash and slice all mushrooms and put into a medium size pot.  Also add the celery stalk whole.
2. In a blender blend the flour and broth till smooth.
3. Pour flour broth into the pot with the mushrooms and celery and bring to a boil.
4. Bring the heat to a simmer and cover.  Simmer for about 20 minutes.
5. Remove the celery stalk and a cup of soup and place/ pour into the blender.  Blend till smooth and return the mixture to the pot.
6. Simmer for a couple more minutes.
7. Ready to serve!  Add pepper and salt to taste (or don't *WINK*)