In anticipation of St. Patrick’s Day, I started experimenting traditional Irish meals. I’ve always been curious about what exactly is corned beef and learned the term “corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” to preserve the meat. The Irish were the biggest exporters of Corned Beef until 1825. According to Livestrong, a cooked standard serving of corned beef, weighing 3 oz., has 80 mg of cholesterol and a whopping 15 g of protein. If you want a healthier cut with lower levels of fat and sodium, ask for an extra-lean corned beef cut. When ordering from a butcher, the top layer of fat should be fully trimmed off the brisket. Be sure to cut away the visible fat both before a...
Warm, filling meatloaf is the classic comfort food. You most likely have a favorite recipe, whether its a family recipe passed down from grandma, or the kid-approved version that you’ve picked up along the way that you now call yours. If not, or if you’re just looking for a new spin on the classic this recipe is for you. With only using four ingredients (salt and pepper are freebies) which you probably already have in your fridge and pantry, this meatloaf is ready from start to finish in only 45 minutes!