The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Bacon and cabbage, the traditional Irish combination, is excellent when teamed with chicken. This elegant yet rustic dish is easy to modify so that picky eaters can have their chicken plain. It’s a good dish to make ahead if you’re hosting a St. Patrick’s Day dinner as the flavors get even better the next day.

Ingredients

Cooking Instructions

1. Preheat the oven to 375 degrees F. In a large skillet, cook the bacon over medium heat for about 5 minutes, or until crisp. Drain well on a paper towel-lined plate.
2. In the same skillet, brown the chicken for about 3 minutes per side. Remove the chicken breasts from the skillet, and transfer them to a large shallow baking dish. Bake for about 15 minutes, or until the chicken is done.
3. Wipe out the skillet. Heat the olive oil over low heat for 1 minute. Add the onion and garlic and saute for about 3 minutes. Add the cabbage and cook for another minute. Pour in the broth, turn the heat up to high, and bring the mixture to a boil, stirring often. Simmer for 8 to 10 minutes, until the cabbage softens.
4. Using a slotted spoon, spoon the cabbage onto plates. Bring the cooking liquid to a boil and allow it to reduce by half.
5. Stir in the half and half. Whisk in the butter. Stir the bacon into the sauce. Taste and add salt and pepper as needed.
6. To serve, slice the chicken into thin pieces. Arrange the chicken on top of the cabbage on the plates, and pour some sauce around and on top of the chicken.

Substitution(s)

Tips & Tricks

Source: http://recipes.kaboose.com/roast-chicken-with-bacon-and-cabbage.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Roasting cabbage gives it additional flavor (and won’t stink up the house.) The addition of apples lends a sweetness that blends beautifully with the cabbage. Try it for a side with corned beef.

Ingredients

• 1 head green cabbage, cored and cut into eight wedges
• 3 Gala apples, cored and cut into 16 wedges each
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Cooking Instructions

1. Heat oven to 450 degrees F.
2. Separate cabbage leaves and spread evenly on sided sheet pan. Cover tightly with foil.Cook 20 minutes, or until tender.
3. Remove foil and add apple slices. Sprinkle with salt and pepper. Gently mixing occationally, cook about 30 minutes more, or until some of the cabbage has begun to brown and the apples are tender.

Substitution(s)

• Red cabbage may be used instead of the green.
• Any other apple may be used, but they may not hold their shape as well as Galas and will have various cooking times.

Preparation Time: 15 minutes

Cooking Time: About 50 minutes

Ready In: About 1 hour and 5 minutes

Servings: 8

Source: http://recipes.kaboose.com/roasted-corned-beef-and-apples.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Try a traditional Irish dinner of corned beef, cabbage, and potatoes.

Ingredients

• 1-4½ pound corned beef brisket
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
• 1 teaspoon black peppercorns
• 1 whole clove, optional
• 1 medium head cabbage, cut into eighths
• 1½ pounds small (about 1-inch diameter) red potoatoes

Cooking Instructions

1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Preparation Time: 10 minutes

Cooking Time: 4½ hours 

Ready In: 4½ hours 

Servings: 8

Source: http://recipes.kaboose.com/corned-beef-dinner.html

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