LOS ANGELES, March 15, 2015 – Now that St. Patrick’s Day is over, and usually there’s quite a bit left over, use what you’ve got with a few other ingredients to make a fun new meal. These meal ideas can make a great lunch for on the go.
Quesadillas with Shredded Corned Beef and Pepper Jack Cheese
Pepper jack cheese
Cilantro cabbage slaw*
In a large sauté pan, heat 1 tbsp. canola oil. Lightly cook two tortillas on both sides. Once they are both slightly crisp, lay one in the sauté pan and top with shredded pepper jack cheese and corned beef and then more pepper jack cheese. Place the tortilla on top. Flip tortilla once the bottom tortilla is well toasted. Cut into four wedges and serve with cilantro cabbage slaw.
Cilantro and cabbage slaw with limejuice and shredded apples
½ tbsp chopped cilantro
1 cup shredded purple and green cabbage
¼ cup shredded carrots
½ bell pepper julienned
¼ apple julienned
2 tbsp. olive oil
Salt and pepper to taste
Sourdough with shredded corned beef club
Leftover Corned Beef and Slaw Sandwich:
Thousand Island dressing
½ cup shredded cabbage
¼ cup shredded carrots
1 tbsp. mayonnaise
1 tsp garlic powder
1 tbsp. buttermilk
Salt and pepper
Toast all bread
Begin by slathering both pieces of sourdough toast with Thousand Island dressing. Next, place one piece of sourdough toast down first and top with shredded corned beef and havarti cheese. Then, place the toasted rye on top of the havarti cheese. Finally, top the rye with corned beef, tomato and cabbage slaw and place the other piece of sourdough toast sauce side down. Put four toothpicks into each corner and slice into quarters.
CBLT – Corned Beef, Lettuce and Tomato
Toasted wheat bread
In a small bowl, mix the mayonnaise and the horseradish.
Toast the bread
Smear the horseradish sauce over both sides of the bread and stack shredded corned beef on the bottom, sliced tomato, butter lettuce and top with the other piece of toasted bread.
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