What to do with leftover Corned Beef…

 

How fun it is when St. Patrick’s Day rolls around knowing corned beef and all the fixings are going to be on the dinner table.  Well, here’s the answer to all that leftover corned beef now sitting in your frig! So many of you have loved eating my Risotto Reuben Balls appetizer at my demos but they are a little time consuming. So now I have 3 more corned beef appetizers that are not as complicated but equally as satisfying! All of these new appetizers can be also be served with my amazing homemade Thousand Island Dressing.

Appetizer #1 – Reuben Dip. It’s utterly scrumptious and probably a lot less messy to eat then an actual sandwich.

Appetizer #2 – Jalapeno Poppers or Stuffed Mushrooms. The mushroom version for those who can’t handle the pepper heat.

Appetizer #3 – Baked Corned Beef and Cabbage Egg Rolls.  An absolute no brainer for ease and deliciousness!

Appetizer #1 – Reuben Dip

Ingredients for Reuben Dip:

• 1 c. finely chopped corned beef
• 8 oz. Philadelphia cream cheese (room temperature)
• 1/2 c. drained sauerkraut (remove excess moisture with papertowels)
• 1 c. thousand island dressing
• 1 c. shredded swiss cheese
• 1/2 c. shredded mozzarella
• 1/4 tsp salt
• 1/8 tsp pepper

Directions for Reuben Dip:

1. Pre-heat oven to 400°
2. Add all above ingredients into a large mixing bowl and stir to combine
3. Add mixture to 9×13 baking dish and bake 15-18 minutes until bubbly around the edges
4. Serve with bagel chips or pita chips

Appetizer #2 – Baked Jalapeños Poppers or Stuffed Mushrooms with Corned Beef

Ingredients for Baked Jalapeño Poppers or Stuffed Mushrooms:

• 12 jalapeños or mushrooms
• 8 oz. cream cheese
• 2 tbsp. Hellman’s Mayo – (OPTIONAL, makes is lighter)
• 1 1/2 c. shredded cheddar cheese, orange
• 1/4 c. shredded swiss cheese
• 1 garlic clove grated
• 3-4 strips crispy bacon, finely chopped
• 1/8 tsp each salt & pepper

Directions for Baked Jalapeño poppers or Stuffed Mushrooms:

1. Per-heat oven to 400°
2. Wearing gloves wash and slice jalapeños length wise thru stem
3. With a small spoon scoop out seeds and white pith
4. Mix all ingredients above in medium bowl
5. Spoon about a tbsp of mixture into each halved jalapeño, should be almost level with edge of pepper
6. Place on a parchment covered cookie tray and bake 12 minutes, just until melted and slightly golden, if you over bake all the stuffing will fall out of limp pepper

Appetizer #3 Corned Beef and Cabbage Egg Rolls:

Ingredients for Corned Beef Egg Rolls:

1. 1 c. shredded corned beef
2. 1 1/2 c. thinly sliced cooked cabbage
3. 1/4 c. shredded raw carrot
4. Canola oil for brushing egg rolls
5. Egg roll wrappers

Directions for Corned Beef Egg Rolls:

1. Pre-heat oven to 400°
2. Place sheet of parchment down on cookie tray
3. Add corned beef, cabbage and carrot to a medium size bowl and mix gently to combine
4. Place egg roll wrapper in on work surface with point towards you
5. Add 1/4 c. mixture to the center of egg roll wrapper, slightly below middle
6. Dip your finger in small cup of water and rub on point edges on the opposite side away from you, it will seal the edges
7. Fold up point closest to you up over mixture, then tuck point under mixture
8. Then fold over left and right sides
9. Now begin to roll up egg and place seam side down on parchment paper
10. Once all egg rolls are placed onto cookie tray brush lightly with canola oil, on each side
11. Bake for 15-20 minutes until golden
12. Serve with Thousand Island Dressing or sweet and sour sauce