St. Pat's Day Menu ideas...

So, right now I'm salivating because the entire house is filled with the aroma of corned beef, potatoes and onions in the crockpot... YUM! I absolutely love corned beef. I could probably eat it once a month without any problems whatsoever, and I have a pretty good number of recipes geared towards ways of making the leftovers into a variety of meals so that we can cook a huge amount of meat and not get sick of it. Not that I think that's even possible, but it's nice to have other options if you don't want a thick slab of corned beef with spicy brown mustard, tender red potatoes and juicy onions, crisp cabbage and perhaps even a slice of Claussen's dill pickle on the side...

Need I say it again? YUM! One of the leftover recipes I like to use is Reuben Soup, which is so rich and flavorful that my mouth waters just thinking about it. I think I actually posted the recipe on my blog last year sometime. This year, I'm thinking about making Reuben Sliders on those small Hawaiian butter rolls. I'll cut open the rolls, then layer on my ingredients: cheese (Monterey Jack instead of Swiss because I'm not a big Swiss fan), corned beef slices, brown mustard, a slice of dill pickle and a little Thousand Island dressing, and a tsp or so of sauerkraut; next, bake it for five minutes at 300 F, until it's a little toasty and warmed through. Add some red potato salad on the side, and you've got the makings of one ultra-tasty dinner. Can't wait!