Ellie Moloney Wilson


We are back with a St. Patrick’s Day edition of our Value Meals! Take a look below at this week’s meal planning items:

Meal 1: Corned Beef & Cabbage

1 lb. Shannon Farms Flat Cut Corned Beef Brisket

5 lbs. bag Market 32 Red Potatoes

1 lb. bag Full Circle Whole Carrots

3 lbs. (about 1 head) Green Cabbage

Shop Corned Beef & Cabbage items here!

Meal 2: Reuben Sandwich

1 lb. Shannon Farms Flat Cut Corned Beef Brisket

1 loaf Market 32 Rye Bread

1 package PICS Sliced Swiss Cheese

1 jar (14oz) PICS Sauerkraut 

1 jar (24oz) PICS Pickle Spears

Shop Reuben Sandwich items here!

There are a few weeks of the year when you know what you will be having for dinner, and in my family, this is one of those weeks!  The ingredients are well-known and on sale this week, so classic this meal would almost make itself, if you don’t have a family recipe or a friend who always makes enough for the neighborhood. I, of course, have the best recipe – my Aunt Sheila’s, written down about 25 years ago on a now slightly crumpled, “well-seasoned” piece of paper. The ink is smudged, splashed by something at some time but rescued and dried and saved in the recipe box every year since.  

Planning this blog got me thinking about meal traditions, how they connect us generationally and how they are reinvented over time – cooked in different pots and ovens, with spices or not, braised and baked and boiled – how many ways can this meal be made? Then I googled “Corned Beef and Cabbage” and got this: About 46,900,000 results! 

That is impressive! As I scrolled through, the descriptions told the story of its travels over time -Grandma’s, Mom’s, Dad’s, slow cooker, Southern-style, Instant Pot, and more. Top 40 recipe collections for every food magazine or cooking show, fancy, saucy, and crispy. The corned beef and cabbage meal tradition we know in America has roots in Ireland, but was reinvented and expanded in New York City, when the migration of Irish to America exploded in the late 1800’s, and the community connection of Irish and Jewish residents in neighborhoods with kosher butchers restored access and enjoyment to this iconic meal. *

Meal 1: Corned Beef & Cabbage

There are so many ways to cook corned beef, I thought it would be best to share this link How Long Should I Cook Corned Beef and “season” the blog with hacks and tips.

In case you don’t have a family recipe, we have one for you try: Classic Corned Beef with Cabbage & Potatoes (beefitswhatsfordinner.com)

  1. Tip – Cook both briskets/roasts at once and store the second wrapped in the refrigerator for the Reuben Sandwich meal. For best results, do not slice the second roast until you are preparing the sandwiches.
  2. Hack – When the brisket is done according to your recipe, wrap it in foil and place in a small cooler or in an oven set on 150 degrees to rest and redistribute juices into the meat. Rest for at least 45 minutes, ideally up to 2 hours, checking to be sure the internal temperature doesn’t go below 140 degrees. When you are ready to serve, be sure to slice against the grain, or the meat will shred into a stringy (but still delicious) pile versus a juicy, servable slice.

Meal 2: Grilled Reuben Sandwich (or Panini!)

The Reuben is a classic – juicy, savory and succulent, it is an icon by itself. It is also easy to prepare if you already cooked the corned beef.

  1. From the pantry – PICS Thousand Island Dressing and PICS Unsalted Butter, softened.
  2. Utensils – Sharp chef’s knife, large, flat spatula for turning the sandwich, fork or tongs for the sauerkraut.
  3. Prepare a large frying pan with a flat base or a griddle with a spray of PICS Vegetable Oil. Keep a large pot top available to assist with heating the sandwiches and ensuring the cheese melts.
  4. Hack – warm canned PICS sauerkraut in a saucepan. Keep a large fork or tongs handy to place kraut on the sandwich.
  5. Slice the brisket against the grain, into thin slices.

Set up your sandwich ingredients – sliced rye bread, sliced corned beef, warmed sauerkraut, sliced Swiss cheese, dressing and butter. When you are ready to assemble, turn the burner heat to low-medium for the pan or griddle.

  1. Place 4 slices of rye bread on a counter or cutting board and spread 1 TBSP PICS Thousand Island Dressing on one side.
  2. Place a slice of Swiss Cheese on the dressing.
  3. Using the fork or tongs, place warmed, drained kraut (hold over the pot to drain for a few seconds) on the cheese.
  4. Place several slices of corned beef on the sauerkraut.
  5. Take the top slice of bread and spread 1 TBSP of PICS Thousand Island Dressing on one side. Place the dressing-side down on the sandwich.
  6. Butter the top side of the sandwich bread.
  7. Repeat the procedure for all 4 sandwiches.

When you are ready to grill, place some butter in the pan to melt. Carefully transfer the 4 sandwiches to the pan. Place the pot top over the sandwiches or pan to concentrate the heat and melt the cheese. Grill until golden brown on both sides, flipping the sandwiches after 3- 4 minutes. Serve with pickles, Cole slaw and LOTS of napkins!  Enjoy!   

*Accessed 3/4/2028; https://www.foodandwine.com/news/complicated-irish-history-corned-beef


Fun with Pulled Pork!

Did someone say pulled pork? Yes, please! Always mouthwateringly delicious, pulled pork is a go-to when in need of a good barbecue dish. We love it straight out of the crockpot, but its great to mix it up as well. Sandwiches, sliders, grilled cheese, you name it we have a recipe for it. Check out our favorite, fun pulled pork plates!

Chipotle Pulled Pork Sandwiches: Featuring PICS Boneless Pork Loin, these Chipotle Pulled Pork Sandwiches hit the spot! Add some avocado, pico de gallo, and/or cilantro for the ultimate flavor experience.

Hawaiian Pulled Pork Sliders: Break out the Hawaiian rolls for these tasty Hawaiian Pulled Pork Sliders. Pork, pineapple, and honey-flavored barbecue sauce come together in perfect harmony.

Slow Cooker Apple Cider-Pulled Pork Grilled Cheese: With fall coming up and the weather cooling down, it’s time to implement this Slow Cooker Apple Cider-Pulled Pork Grilled Cheese into your at-home menu.

Instant Pot® IPA-Braised Pulled Pork Tostadas: These tasty tostadas will have you coming back for more! Top with avocado, green cabbage, queso fresco, corn, and radish for the best taste.

Carolina-Style Slow Cooker Pulled Pork: Take your tastebuds on a trip down south with this classic Carolina Pulled Pork recipe.

Slow Cooker Maple Dijon Pulled Pork Melts: Sticking with the slow cooker for these Maple Dijon Pulled Pork Melts. Try these irresistible sandwiches on a baguette and fall in love with flavor.

Asian Pulled Pork Sliders: Add an Asian Chopped Salad Kit and some soy sauce to your pork for these awesome Asian-Style Pulled Pork Sliders. This recipe throws in a nice twist to a classic dish.

Wow, now we’re hungry! If you’re in the mood for pulled pork try out one of these recipes for yourself. Visit your local Price Chopper & Market 32 or shop with us online for all your pulled pork needs.


Cinnamon Apple Pancake Sandwiches

by Jodie Fitz

Great breakfast filler that you can have made ahead of busy days.

2 apples

1 ¾ cups PICS flour, unbleached

½ teaspoon PICS sea salt

1 tablespoon PICS baking powder

1 teaspoon PICS cinnamon

1 cup PICS milk

4 oz. PICS cinnamon applesauce

3 tablespoons PICS brown sugar

1 PICS egg, large

1 teaspoon PICS vanilla extract

Nonstick cooking spray

Peanut butter

Wash, peel, core and dice one apple into small pieces.  Set it aside

Add the flour, sea salt, baking powder and cinnamon into a bowl.  Stir the dry ingredients together so that the ingredients are evenly distributed.

 Add the milk, cinnamon applesauce, brown sugar, egg and vanilla extract to the dry ingredients.  Hand whisk the ingredients together.

Fold in the diced apples.

Cook the pancake batter in a griddle style pan coated with nonstick spray over medium heat until both sides are golden brown and the inside is fully cooked.

Wash, core and slice the additional apple. Create a breakfast pancake sandwich with peanut butter and apple slices.

Time Saver: Make the pancakes on a weekend. Let them cool completely. Wrap each one individually in parchment paper or waxed paper. Place each individually wrapped pancake in a freezer bag or container. Take them out and toast them on busy weekday mornings.

Gluten Free: Swap the flour for gluten free 1 to 1 flour options.

Peanut Allergy Alternatives: Swap the peanut butter for WOWButter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.

Dairy Free: Try making this recipe with either rice milk or almond milk.

Lessons for Children when making this recipe;

  • Measuring ingredients
  • Leveling dry ingredients
  • Whisking
  • Dicing
  • Spreading
  • Slicing
  • Knife safety
  • Griddle Safety
  • Pancake Flipping
  • Following directions