Colcannon ala ~DKBB~

Colcannon ala ~DKBB~

4 small to medium potatoes, peeled and cut into large chunks

1 leek, sliced in half then cut in ¼ to ½ inch pieces, washed and well drained

1 small head of cabbage, diced

4 to 6 slices of bacon

• Boil the potatoes in salted water; when done, mash them well with a little milk and butter.
• Cook the bacon; drain well and set aside to cool a bit.
• In the bacon grease, sauté the leeks and the cabbage until well cooked.
• Cut the cooled bacon into small pieces and add to the leek/cabbage mixture.
• Fold the mashed potatoes into the leek/cabbage/bacon mixture and allow all to heat together for a few minutes.

Serve this with some Irish Soda Bread for a great St. Patrick's Day dinner.

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~

(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained

1 lb. ground hamburger (or chicken, pork, or turkey)

1 large onion, chopped

1 8 oz. can tomato sauce (optional)

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

¼ to ½ tsp. white pepper

1 tsp. dried oregano

1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley

½ to 1 small head cabbage, thinly sliced

½ to 1 green pepper, cut into thin strips

4 cups cooked brown rice

• In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
• Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
• Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
• Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
• Serve over brown rice.

Weeknight Cabbage Kielbasa Skillet ala ~DKBB~

For a quick and easy weeknight dinner, give this a try...I think you'll be pleasantly surprised!

Weeknight Cabbage Kielbasa Skillet ala ~DKBB~

(original recipe by Beverly Batty in Dec 2014/Jan 2015 Simple & Delicious)

1½ tsp. cornstarch

¼ cup cider vinegar (or for more of a kick, use BLACK HEAT hot spice balsamic vinegar by Wildly Delicious Fine Foods)

1 tbsp. honey

1 tsp. Dijon mustard (or for more of a kick, use horseradish mustard)

¼ tsp. salt

¼ tsp. white pepper

1 tbsp. canola oil

1 pkg. (14 oz.) smoked kielbasa, sliced

2 medium potatoes, diced (you can use red potato unpeeled or russet potatoes peeled)

½ large sweet onion, sliced

½ cup red pepper, chopped

4 bacon strips, cooked and crumbled (or 4 tbsp. real bacon bits)

1 tbsp. canola oil

½ cup water

1 cube beef bouillon

1 pkg. (14 oz.) coleslaw mix

• In a bowl, whisk the first 6 ingredients together until smooth. Set aside.
• In a skillet, heat 1 tbsp. canola oil over medium-high heat; add in kielbasa, potatoes, onion, red pepper, and bacon; cook and stir 3 to 5 minutes or until kielbasa is lightly browned.
• Dissolve beef bouillon in water, then add to skillet, bringing all to a boil; reduce heat and simmer, uncovered, 6 to 8 minutes, or until potatoes are almost tender.
• Add coleslaw, cook covered 4 to 6 minutes more, or until coleslaw is tender, stirring occasionally.
• Stir cornstarch mixture and add to skillet; bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens.