I pinned this recipe a year ago… ONE WHOLE YEAR! My intentions were to make it for St. Patty’s Day (last year) and clearly I never got to it. This year I wouldn’t pass up the opportunity. Don’t cringe at the thought of corned beef and cabbage egg rolls, I know it sounds strange but it was really good – mind over matter, people.
Instead of doing the usual slow cooker corned beef over cabbage, which there is nothing wrong with … but since I’m on this cooking adventure I just had to try these egg rolls. We opted to bake instead of fry – a great step to a healthier alternative.
I cooked the beef on Sunday in my slow cooker while we took a day trip to the San Marcos Outlets, Cabela’s, and Salt Lick – which has THE BEST pork ribs. Anyway, back to our holiday dinner. Prep the meat a day beforehand, you won’t be rushing around the day of! The day of: sauté thinly sliced cabbage and onions; boil potatoes (to turn into mashed p’s) … that’s it! I used the leftover egg roll stuffing to make “sides” – nothing goes to waste in this house! Egg rolls are really easy to make and then a 1000 Island dipping sauce, yum! Think of it – a reuben uses 1000 Island so why not for these? Some of the egg rolls were: beef/cabbage/cheese and beef/cabbage/mashed p’s/cheese. LIGHT spray the wrappers with cooking spray, put in the oven at 400 for 20-ish minutes (or until the wrappers turn golden brown). Remember, everything is cooked already – you’re just crisping the rolls. I had leftovers for lunch yesterday and dipped them in ketchup. I love ketchup, like really love ketchup. It was our wedding favor after all!
So I know I said I’d be visiting our favorite dishes from here on out but I have to brag about this one because it was the best version to date. Cheeseburger Pie – which is Josh’s request 100% of the time when I ask what he wants. We kept having issues with the “crust” so I looked on the interwebs and found a Betty Crocker version; other than Martha, this is a woman I can trust when it comes to fixing disaster recipes. I had definitely been using too much Bisquick mix. Also, I added mushrooms, onions, and hamburger seasoning (thank you Bolner’s), oh and topped the “casserole” wish shredded swiss cheese before pouring the mix – cook that baby at 400 for 25 min. BEST CHEESEBURGER PIE SO FAR! I’ve been making it for 4 years now – it just goes to show that recipes take time to perfect.
Use an actual pie dish for the perfect portions.
This week’s line up in no particular order:* copy cat Panera broccoli and cheese soup with pork chops (covered in caramelized onions) – I’ll let you know how the soup turns out
* spaghetti and pork/quinoa meatballs
* chicken cordon bleu pizza (using a Bisquick crust) – new recipe, I will blog about it
* grape tomato/shallots with ravioli + salad
* Shakshuka over rice + bread for dipping (Friday/our Lenten meal)