Posted: March 12th, 2013
Put corned beef to work without the hassle of corned beef
It’s hard to escape St. Patrick’s Day, which at some point seems to have morphed into St. Patrick’s Week. People were out wearing their greens last weekend, if my photo-happy Facebook friends are any indication.
So it’s without delay that I include this Corned Beef, Swiss and Bacon Breakfast Wraps recipe inspired by the traditional Irish dinner of corned beef. Whatever day (or days) you choose to celebrate, you can line your stomach first with some hearty but simply constructed fare.
If you don’t have access, or don’t want to bother with, cooking corned beef, pay a visit to your favorite deli. If you go that route, be aware that the recipe says 4 ounces of meat is half a pound. It’s not. A pound is 16 ounces, meaning 8 ounces is half a pound. But who’s counting?
You can also add some cool (or cooked) shredded cabbage to up the Irish factor.
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