This will go great with your upcoming corned beef and cabbage dinner this St. Patrick’s Day.

1 1/2 tablespoons Butter
1 Egg
1/2 cup Brown sugar, packed
1/4 cup Granulated sugar
1/4 cup Prepared mustard
1/4 tsp Salt
1/8 tsp Pepper
3/4 cup Cider vinegar

Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with electric mixer, beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with Corned-Beef and Cabbage.

Servings: 8

1 lb. angel hair pasta
1 bunch of broccoli, cut into bite-size pieces
1 large zucchini, cut into bite-size pieces
1 roasted red pepper, chopped
3 cloves garlic, chopped
2 tablespoons olive oil
1/2 cup feta cheese, crumbled

Cook the pasta according to the package directions. Meanwhile, boil the broccoli pieces in water for about 2-3 minutes. While the broccoli is boiling, heat a large saute pan over medium heat. Add the olive oil and then saute the garlic for about 30 seconds. Add the zucchini and then the broccoli and saute for another 2-3 minutes. Add the roasted red pepper and continue to saute. When the pasta is done, drain the pasta and add it to the saute pan with the crumbled feta cheese. Toss to combine and remove from the heat after about 2-3 minutes. Serve immediately.

Serves 6

Last week I was browsing through some of my favorite recipe blogs and I found a delicious Zucchini Pancake recipe that was posted on My Fabulous Recipes. I picked up some zucchini at the grocery store and decided to give it a try. Everyone keeps asking me to post some videos, so this time I made sure to setup my camera. I hope you enjoy.

You can grab the recipe here.

Zucchini Pancakes

8 oz. can tomato sauce
2 tablespoons crushed red chili
½ teaspoon cumin powder
½ teaspoon oregano
1 teaspoon salt
2 garlic cloves, minced
2 teaspoon vinegar
juice of half a lemon

Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy.
Add egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased cookie sheets.
Flatten with a fork by making a criss-cross pattern.
Bake at 375 degrees F for about 10 minutes.

(makes about 3 dozen)

1 pound ground chuck
3/4 cup dried bread crumbs
4 large eggs
1/2 cup whole milk
3/4 cup grated Parmesan cheese
1/4 cup grated Spanish onion
1/4 cup finely diced fresh garlic
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.

Mix all ingredients thoroughly in large bowl. Add more bread crumbs if the mixture seems too loose.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 to 40 minutes.