Corned Beef Sliders Recipe

Recipe: Corned Beef Sliders

Corned Beef Sliders RecipeLaughter is brightest where food is best
~ Irish Proverb

For a hearty dish that will put smiles on their faces, this recipe for corned beef sliders does the trick. Using a 12-pack of dinner rolls you can easily whip up some craft sliders. They’re mini. They’re melted. And they’ll be gone almost as fast as they arrived!  🍀🍀🍀

A client gifted me this recipe so in similar fashion I’m sharing it with you – perfect for St. Patrick’s Day gatherings, game day or just because.

Time:

To Prepare: About 20 minutes
To Bake: 15-20 minutes

Foodie Tips:

❤  I recently scored a Misto – this gourmet oil-vinegar-juice sprayer is a great way to use less oil when cooking. Check it out! So if using the Misto you can dial back the 2 Tablespoons of oil (below) to just a few sprays to evenly coat your onions before sautéing.

❤  Lover of the green? Make sure and check out some of my other St. Patrick’s Day recipes!

Ingredients:

2 Tablespoons  |  Olive Oil
1  |  Yellow Onion, Thinly Sliced
8 Ounces  |  Fresh Mushrooms, Thinly Sliced
To Taste  |  Kosher Salt and Fresh Cracked Pepper
12  |  King’s Hawaiian Sweet Dinner Rolls
1/4 Pound  |  Corned Beef, Thinly Sliced
12  |  Aged Swiss Cheese, Sliced

What To Do:

0. Preheat your oven to 375°F.

1. Warm a medium-sized skillet or pan over medium-high heat. Add your olive oil. Add the sliced onion and sauté them, stirring until they’re soft. Add the mushrooms, salt, and pepper and continue cooking until everything looks nice and done. Remove from heat to rest.
How To Make Corned Beef Sliders

2. While the onions are resting, grease a baking dish or pan. Horizontally cut the sheet of dinner rolls and arrange only the bottom halves into your baking dish.

3. Place a layer or two of the corned beef on top of the roll bottoms – it’s OK if the beef overlaps from slider-to-slider as you can easily cut them apart after they bake. Top the beef with your onion mixture and then top that with your cheese. Hungry yet? :)

4. Place the roll tops on top of the cheese and bake everything for 15-20 minutes or until golden brown and gooey.

5. To serve – Remove the sliders from the oven let them rest a few minutes. Separate them with a knife and serve them from the baking dish or plate them. If entertaining “party style” you can transfer them to a pre-warmed hotplate and let your guests enjoy them as they leisurely mingle. I like these best served warm but even served at room temperature the melty-meaty-cheesy combination is quite nice.

Yields 12 delicious sliders. I enjoyed mine two at a time!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there are more than 60 recipes here on the Home Style Austin blog!

Recipe: Irish Beef Stew

Irish Beef Stew Recipe
A True Pot o’ Gold

Spring is in the air which means St. Patrick’s Day is front and center. While Lucky Charms and green beer frequent the leprechaun’s table, this is a hearty stew that will make eyes green with envy for the recipe. And here it is!

For the past several St. Patrick’s Days this Irish Stew has made a special appearance in my home. After we served it at our first St. Patrick’s Day party in our new home our guests raved about this so much we’ve been making it ever since.  🍀🍀🍀  We don’t just enjoy this for St. Paddy’s Day but any day we have an appetite for a delicious stew.

Try it once and I think you’ll enjoy it as much as we do!

Time:

To Prepare: About 20 minutes
To Simmer: 2-3 hours (the longer the tastier)

Foodie Tips:

❤  The best sidekick for this stew is a 1-2 cup-sized dollop of my family’s smashed potatoes. I form a large divot in the middle and ladle the stew on top. There’s nothing better!

❤  Whether you use a skillet, dutch oven or crock pot, the special “oomph” to this recipe is to make sure your cooking vessel has a lid — covering this stew during the simmer stage will ensure the flavors are infused into the stew for a super-tasty dish.

Ingredients:

1 Tablespoon  |  Olive Oil
1 – 2 Pounds  |  Chuck Roast, Cut Into Cubes
|  Yellow Onion, Chunked
5 Large  |  Carrots, Peeled And Chopped
3 Cloves  |  Garlic, Minced
2 Teaspoons  |  Fresh Rosemary, Chopped
2 Teaspoons  |  Fresh Thyme, Chopped
1 Teaspoon  |  Kosher Salt
1 Teaspoon  |  Fresh Cracked Black Pepper
3  |  Bay Leaves
2 Cups  |  Beef Broth
2 Tablespoons  |  Flour, Sifted
2 Tablespoons  |  Butter, At Room Temperature (try Falfurrias available at HEB)
½ Cup  |  Peas

What To Do:

1. Heat a large cast iron skillet or dutch oven to medium-high heat. Add the olive oil. Add the cubed chuck roast and cook, stirring here and there until it’s browned. Do not cook the meat until it’s well done! 

2. Add the onion, carrots, garlic, rosemary, thyme, salt, pepper, and bay leaves and cook until the onions begin to soften (about 5 minutes). If using a slow cooker (Crock Pot) transfer the meat mixture to the crock pot. Otherwise… add the broth, cover and low-simmer for 2 or more hours, stirring periodically. You’ll love the smell that forms from this savory dish!

3. In a small bowl with fork or whisk, make a slurry by mixing the flour and softened butter together. Pour this into the stew. Add the peas and let everything mingle and thicken. Just before serving remove the bay leaves and discard. Serve into bowls and enjoy the stew alone… or even better partnered with my smashed potato recipe (see recipe tips above). Sláinte!

Serves about 4-6 Texans, depending on the size of their appetite!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there’s more than 50 recipes here on the Home Style Austin blog!

Recipe: Roasted Tomato and Garlic Pesto Pasta

Roasted Tomato and Garlic Pesto Pasta
Pasta! Pasta!

One of the greatest culinary lessons I learned traveling abroad is the greatness of the well-prepared simple dish.

I created this pasta dish using some of my favorite ingredients – tomatoes, garlic, pasta, and cheese. What’s not to like about that?

Foodie Tips:

❤  When you’re in a pinch for time, feel free to use your favorite jarred pesto sauce. For an extra-special touch, I make my very own homemade pesto. You can freeze it ahead of time so it’s already ready when you are!

❤  If you want a little more tomato-garlic “zing” to the dish you can easily double the roasted tomato-garlic ingredients (the first five shown below). A lotta tomato goes a long way! :)

❤  This dish makes a great accompaniment with bruschetta, insalata caprese, or your favorite soup.  Click these green links for more of my favorite recipes!

Ingredients:

2-3 Cups  |  Cherry Tomatoes (or Grape Tomatoes), Whole
3-5 Cloves   Garlic, Peeled and Left Whole
1 Teaspoon  | Kosher Salt
1 Teaspoon  | Black Pepper, Freshly Ground
2 Tablespoons   Olive Oil (for roasting)
1 Pound  |  Rigatoni Pasta
2 Tablespoons   Olive Oil (for sauttéing)
¼ Cup  |  Basil Pesto
To Serve  |  A Drizzling of More Olive Oil
To Serve  |  Parmigiano-Reggiano, Freshly Grated

Roasted Tomato and Garlic Pesto Pasta Recipe

What To Do:

1. Roast The Veggies: Preheat oven to 400°F. Meanwhile, place the tomatoes, garlic, salt, pepper and 2 Tablespoons of oil in a medium-sized bowl and stir until well mingled. Transfer the mix to a 13″ x 9″ baking dish. Oven roast for 20 minutes – no stirring required!

2. Make Pasta: While the veggies are roasting, prepare the rigatoni al dente (about 1 minute less than the package directions). For best results, do not overcook the pasta!

3. Let’s Tumble: Heat 2 Tablespoons of the olive oil in a skillet over medium heat. Transfer the roasted vegetables to the skillet. Using a slotted spoon or wok strainer, transfer the pasta to the skillet, including some of the pasta water so the dish retains its moisture. Add the pesto and drizzle with the last of the oil (to taste). Sauté and stir to coat.

4. To Serve: Spoon into bowls and top with freshly grated Parmigiano-Reggiano.

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes! There’s more than 50 of them here on the Home Style Austin blog!