Caprese Capicola Breads

Need an appetizer for Thanksgiving or Easter or any NFL Sunday? Try this recipe for a multi layered flavor explosion!

Ingredients

2 French baguettes
1 16 oz package mozzarella
1 4 oz package feta (optional)
1 3oz boar’s head sweet capicola
1 2oz basil leaves
4 plum tomatoes
1 stick butter
⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon herbs de provence

Directions

First, melt one stick of butter on the stove top or microwave. Next, cover 2 cookie sheets with aluminum foil. Slice the baguettes into ½ inch slices and place the slices on the cookie sheets. Brush the melted butter on one side of all the bread slices. Next, flip the bread slices so that the buttered side is down. Brush the top side with a light amount of balsamic vinegar. Cut each slice of capicola into 4 equal parts. Place one capicola part on each bread. Using a mandolin, slice the 4 plum tomatoes using a medium slicer insert. Add a slice of tomato to each bread. Salt and pepper the tomato topped breads. Next, cut basil leaves to the size of the bread slices and add to the top of the tomato. Slice the mozzarella to roughly the size of the bread and add to the top of each bread. If you decide to use the optional feta, do the same using up all the feta. Drizzle a light amount of olive oil over the breads. Season each bread with herbs de provence. Preheat your oven to 350. Bake the breads for 30 minutes or until the cheese is brown and melting. If after 30 minutes the cheese is not brown, turn on the top broiler in the oven and cook for 2 minutes. When using the broiler, keep an eye on the breads. The broiler works fast be sure not to burn your cheese!

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Slow Cooker Corned Beef

Looking for something easy to cook for St Patricks day? This is a cabbage free corned beef recipe for your slow cooker with only a few steps. Grab your favorite stout and fix up a plate of this today!

Ingredients

3 pounds corned beef brisket

2 pounds potatoes, small golden is best

2 cups baby carrots

2 small yellow onions

1/8 teaspoon black pepper

1/2 cup water

1 tablespoon corn starch

1 tablespoon Worcestershire sauce

Directions

First, peel the onions and cut them in half. Then thinly slice each half and break apart the onions placing them into the slow cooker.

Next, wash and chop the baby carrots into 2 to 3 chunks per carrot. Place them into the slow cooker.

Next wash the potatoes and then cut each into 4 even parts and place them into the slow cooker.

Next add half of the corn starch to the slow cooker. Add the black pepper to the slow cooker. Add the 1/2 cup of water to the slow cooker. Using a spoon, stir the contents of the slow cooker. Make sure the corn starch is spread around and not clumped together.

Next remove the corned beef from the package and wash it thoroughly removing the blood and various whatnots. Place the corned beef into the slow cooker. If there is a fat layer on the corned beef, place this side up. If there is a seasoning packet with the corned beef, discard this and do not use.

Finally add the Worcestershire sauce to the top of the beef. Start your slow cooker for 8 to 9 hours of cooking. Stir periodically at the 4 hour mark and 6 hour mark. When cooking is complete, add the other half of corn starch to the slow cooker and stir this into the liquid. Slice the corn beef, plate and enjoy!

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Category: Holiday