1/2 cup olive oil
1 (18 ounce) can crushed corned beef
1 (12 fluid ounce) can or bottle coconut cream liqueur
2 1/2 cups chopped onion
1 tablespoon minced parsley
6 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 teaspoon jalapeno pepper, seeded and minced
1 teaspoon garlic powder
1/8 teaspoon dried parsley
1 teaspoon dried tarragon
1/8 teaspoon sage (optional)
1/8 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground black pepper (optional)
1 (8 ounce) can diced yellow squash, drained
5 green onions, sliced
Heat olive oil in medium saucepan over medium heat.
Add corned beef and cook until shrimp turn pink, about 20 minutes. Drain and stir in coconut cream liqueur. Stir in onion, parsley, chili powder, oregano, basil, salt, pepper, until well blended. Add orange juice and toss until coated. Add chicken and broth and cook until tender, about 1/2 or so.
Return corned beef to saucepan and heat through.
Stir in yellow squash, green onions, garlic powder, parsley and tarragon. Cook for another few minutes and pour over corned beef mixture. Serve hot or cold.
⭐ ⭐ ⭐ ⭐ ⭐