Philly Cheese Steak Stuffed Peppers

Total Pin Win!  The hubbie loved it, the kids liked it, it was awfully darn easy to make.  I saw this on Pinterest and here's how I did it...

If you want a "fuller" stuffed pepper, double the amount of corned beef, mushrooms or both.

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Corned Beef Cheese Ball

And finally, I have a post about the other St. Patty's Day corned beef do-over.  Maybe it's a Midwest thing, but cheeseballs are great pitch-in food.  They can even be frozen ahead and thawed a day before the event. 

If you're going to freeze them for more than a few days, vacusealing is the way to go as the cream cheese is prone to picking up funky odors.  Make the cheeseball, then freeze for at least an hour on a piece of waxed or parchment paper, THEN vacuseal.  Otherwise the vacuum will squish the cheeseball flat.  Once again, I screw up so you don't have to.

I also recommend preparing this cheeseball in a stand mixer rather than a food processor or by hand.  The food processor will just turn the mix-ins to paste and without some electric elbow grease, the cream cheese will stay clumpy and dense instead of mixing into a light, smooth medium for corned beef goodness delivery.

Corned Beef Cheeseball
Makes 2 4" cheeseballs

12 oz. corned beef, coarsely chopped
3/4 cup pickle relish
8 oz. cream cheese
2 cups shredded cheddar
1 1/2 tbsp horseradish
1 1/2 tbsp dijon mustard
1/2 tbsp worcestershire sauce
3 tbsp lemon juice
2 cups walnut or pecan pieces

Combine first 8 ingredients in a stand mixer.  Mix until well-blended.  Divide mixture in half and shape into balls. 



Please to be ignoring the take-out cup in the background

 Spread half of the nut pieces on a piece of waxed or parchment paper.  Roll one ball in the nuts until well-coated on all sides.  Repeat with remaining cheeseball.  Refrigerate or freeze. Pin It

St. Patty's Day Redux

Who didn't make corned beef and cabbage for St. Patrick's Day?  Anyone?  OK, well, you over there on I Don't Do Silly Holidays Island and your friend in Corned Beef Is Gross City, you two can stop reading now.

Unless you made it for a party, I bet there were some leftovers.  I'm putting my corned beef leftovers into a cheese ball (!!) and into a Reuben flavored macaroni and cheese casserole.  The hubbie loves reubens, the kids love mac and cheese, I have leftover corned beef and thousand island dressing...winners all round! 

I especially like this type of M&C recipe because you don't have to make a roux-based cheese sauce to bathe the pasta in.  It winds up being less work on the front end and slightly more work on the back end as you have to cook the finished casserole longer on account of the eggs, but I think having less prepwork is an advantage here.
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