Tag Archives: St. Patrick’s Day

Baked Corned Beef, Spinach, and Swiss Cheese Braid

19 Mar
Corned Beef Spinach and Swiss Cheese Braid 1

Corned Beef Spinach and Swiss Cheese Braid

I am so pleased with this! Although it’s another “what to do with your leftover corned beef from St. Patrick’s Day post,” I promise you this one is over the top. My husband and daughter raved at how good this was. I am tickled pink. We ate half of this “sandwich” and my daughter said she wanted to take the entire other half to school for lunch the next day. (My husband put his foot down on that, as he wanted some for lunch too!)

I’m astounded that I actually baked a bread-type item without it being a total failure. Believe me, I had my doubts. My prep shots looked like I had a disaster in the making, but I am so happy with how it turned out — not only in taste, but in appearance. The crescent pastry puffs up nicely and hides most of the defects from squishing the seams of the dough together, cutting it up, then braiding it. (I also added some sesame seeds on top at the last minute, what a great idea!)

Corned Beef Spinach and Swiss Cheese Braid 3

Corned Beef Spinach and Swiss Cheese Braid ~ Uncut

Another bonus: Super easy to make and only 6 or 7 ingredients. Probably 15 or 20 minutes prep time, then in the oven it goes for 25 minutes. If you still have some leftover corned beef in the fridge, I highly recommend making this. (Or just go out and buy some deli-sliced.) I doubt you will be sorry.

Corned Beef, Spinach, and Swiss Cheese Braid

6-ounce bag fresh spinach
2 8-ounce canisters refrigerated butter-flavored crescent rolls
1 1/2 cups cooked corned beef, sliced/chopped
Yellow mustard
4 ounces Swiss cheese, grated
1 egg white, beaten
Sesame seeds (optional)

Preheat the oven to 375 degrees. Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Strain all the water out by pressing on it with paper towels in a colander to get as much moisture out as you can.

Spinach and Zak Spoon

Turn that Frown Upside Down! I love my new Zak Spoons and Serving Tray

Next, line a baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls and press the seams together as shown below on top of it. Feel free to brag how you can do that better than me.

Crescent Dough Pressed Together

Crescent Dough Pressed Together

Add the sliced/chopped corned beef down the middle.

Corned Beef on Pastry Dough

Corned Beef on Pastry Dough

Squirt yellow mustard all over it. A pattern is optional.

Mustard on Corned Beef

Mustard on Corned Beef

Top evenly with spinach.

Spinach on Mustard and Corned Beef

Spinach on Mustard and Corned Beef

Spread the grated cheese over the spinach.

Swiss Cheese Over Everything

Swiss Cheese Over Everything!

Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling, as shown below.

Cresent Dough Cut

Crescent Dough Cut

“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess.

Sandwich Loaf Halfway Braided

Sandwich Loaf Halfway Braided

Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I’m not a big sandwich eater for dinner, but this was even guest-worthy!

Corned Beef Spinach and Swiss Cheese Braid 2

Corned Beef Spinach and Swiss Cheese Braid

Download and Print this Recipe

Download and Print this Yummy Recipe!

Healthy Leftover Corned Beef, Cabbage, and Potato Soup

17 Mar
Healthy Leftover Corned Beef, Cabbage, and Potato Soup 2

Healthy Leftover Corned Beef, Cabbage, and Potato Soup

Have you ever been frozen with so much indecision with what to make for dinner that you can barely force yourself into the kitchen to make a meal? That happened to me today. I waffled back and forth so many times on how to make this soup, and was so terrified of it being a complete flop, that I literally stayed out of the kitchen for hours until I was forced to just go head on into the kitchen and start doing something. ANYTHING! So I started out with the basics and began slicing and dicing. There…I started feeling more comfortable. I defrosted some homemade chicken broth. OK. I’m feeling a littler more confident. Uh oh. Should I add some tomato and carrot for flavor and color? OK add them to the photo shoot, then you’ll be forced to use it, right? Should I use the leftover boiled potatoes in this, or start with a fresh chopped one? Stop it! You like dicing. I ran and got a potato and peeled it and chopped it before I changed my mind. Oh no! What if the soup is too bland? Quick, add some allspice to it. Whew!

Healthy Leftover Corned Beef, Cabbage, and Potato Soup Served

Healthy Leftover Corned Beef, Cabbage, and Potato Soup Served

This entire episode began with me asking hubby if I could make soup out of our leftover corned beef dinner we had a day before St. Patrick’s Day, since he was going out of town overnight and wouldn’t be around for the evening’s meal tonight. “Oh. I put six potatoes in the crock pot so we could have another meal out of it when I got back on Monday.” Hmmm. OK so there went that. But then I noticed how much corned beef was left, and knew I could pull off a soup in his absence. So then I asked my daughter. “Would you like some soup made out of the leftover corned beef?” Silence. More silence. “Well, the corned beef is just so salty,” she finally replied. We have indoctrinated our daughter into a pretty low-salt diet, which is not bad, but a crockpot dinner of corned beef, cabbage, and potatoes simmered all day had put her salt-buds over the top. I agree, it was too salty for my taste too, but it didn’t stop me from devouring mass quantities of it. We restrict ourselves to this type of meal once or twice a year.

So now I present to you a “healthier” version of corned beef, cabbage, and potatoes, made in soup form.

Chopped Cabbage and Veggies for Soup

Chopped Cabbage and Veggies for Soup

Healthy Leftover Corned Beef, Cabbage, and Potato Soup

About 2 teaspoons olive oil
1 cup sliced cabbage
1/2 cup sliced onion
1/2 cup sliced baby carrots
Ground black pepper, to taste
3 cups homemade or low-salt chicken broth
1 cup shredded cooked corned beef
1 small peeled potato, diced small
1 small chopped tomato
1/4 teaspoon ground allspice
3 tablespoons of leftover corned beef broth, or salt, to taste

In a medium pot over medium heat, add the olive oil, cabbage, carrots, and ground black pepper. Saute for about five minutes, until the cabbage starts to brown a tad. Add the chicken broth, shredded corned beef, and potatoes. Bring up to a boil, then simmer for about 15 minutes. Add the tomato and allspice, and simmer for another 10 or 15 minutes on low. At this point, taste for saltiness. I had my daughter taste it and said it was a bit bland, so then added a tablespoon of the leftover corned beef broth. She thought it needed a bit more so added 2 more tablespoons, and she deemed it fit to eat. If you didn’t save any corned beef broth, then just add salt to taste at this point.  I was very pleased with this soup, and wish I hadn’t angsted so much in just starting to make it!

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