Drink Me, I’m Irish Coffee
Posted: March 17, 2013 Filed under: desserts | Tags: coffee, dessert, food, ice cream, Irish, milkshake, recipes, St. Patrick's Day, whiskey 6 Comments
whiskey & cream
Happy St. Patrick’s Day, folks. Even after a day of drinking you still need to satisfy your sweet tooth, right? This frozen twist on the classic Irish coffee certainly does the trick. Sláinte!
Irish Coffee Milkshake
– 1 cup of coffee ice cream
– 1 cup of milk
– 1 shot of Jameson Irish whiskey
– Small bar of chocolate, for garnish
In a blender, combine the ice cream and milk and blend until smooth, or the consistency you prefer. Add the whiskey and pulse to mix. Poor into a glass and top with grated chocolate. Pop in a straw and enjoy.
Irish Potato Cakes are Smiling
Posted: March 14, 2013 Filed under: apps & snacks, veggies | Tags: easy, food, Irish, leftovers, potato cakes, potatoes, recipes, St. Patrick's Day 2 Comments
bangers & mash 2.0
St. Patrick’s Day is right around the corner. And whether or not you believe Irish people love potatoes just as much as pint of Guinness, you’ll certainly love making good use of your mashed potatoes for these fluffy cakes. Pair them with some pork sausages, and you’ve got a new twist on bangers and mash.
Potato Cakes
– 2 cups of leftover mashed potatoes
– ⅓ cup of flour
– 2 tablespoons of milk
– 1 tablespoon of chives (or a mixture of herbs)
– Salt and pepper
– Butter
In a mixing bowl, combine the mashed potatoes, flour, milk and chives. Season to taste with salt and pepper. Melt a tablespoon of butter in a large skillet over medium heat. Place a large spoonful of the mixture (or roll into a ball and then flatten) into the skillet and cook until golden brown on each side, about 4 to 5 minutes. Repeat with remaining mixture, but make sure not to crowd the skillet. Add more butter to the pan if necessary. Then serve.
Cornbread in a Jiffy
Posted: March 11, 2013 Filed under: baked goods, eggs! | Tags: bread, cheese, cornbread, eggs, food, meatless monday, recipes, Southern 6 Comments
cornbread saving time
Bust out your cast iron skillet, because it’s cornbread time! Like many of you out there, I grew up eating Jiffy Mix corn muffins. That delightfully retro blue box always had a place in our cupboard, and those crumbly muffins still hold a special place in my heart. But – you can make your very own cornbread from scratch in the same amount of time. It’s true. This recipe is pretty traditional, meaning it’s more savory than sweet. Because cornbread is to be eaten during supper, not after.
Cast Iron Skillet Cornbread
– ¼ cup of vegetable oil
– 2 cup of cornmeal
– ½ cup of flour
– 2 teaspoons of baking powder
– ½ teaspoon of baking soda
– 1 teaspoon of salt
– 1 egg
– 2 cups of buttermilk
– ½ cup of shredded Cheddar cheese
– 1 tablespoon of diced chives
– Pinch of cayenne pepper
Heat your oven to 450º.
While the oven is heating up, pour the oil into a cast iron skillet and then place it in the oven until sizzling.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the egg and buttermilk, and then add it to the flour mixture and stir until well combined. Next stir in the cheese, chives and cayenne.
Take the skillet out of the oven, carefully add the hot oil to the batter and stir until combined. Pour the batter into the skillet and then bake for 15 to 20 minutes, or until a knife inserted in the center comes out clean. Slice and eat.
Wine’d Up Beef
Posted: March 5, 2013 Filed under: meat | Tags: beef, braised, comfort food, food, meat, recipes, wine 4 Comments
wine & dine
Some of you like your wine in a glass. But I think a lot of you will like your wine in your food.* Especially if you end up with tender, juicy pieces of beef swimming in a sea of vegetables.
Red Wine Braised Beef
– 1 ½ – 2 lbs of boneless beef chuck, cut into 2-inch pieces
– 2 onions, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– ½ cup of red wine (or more as needed)
– ½ cup of beef (or chicken or veggie) stock
– Salt and pepper
– Olive oil
Heat your oven to 250º.
Put a few tablespoons of oil in a large Dutch oven over medium-high heat. When hot, add the beef (just a little at a time to prevent overcrowding), season with salt and pepper and cook until brown on all sides, about 10 minutes. Transfer to a plate and continue until all the beef is browned.
Remove all but 3 tablespoons of fat from the Dutch oven and lower the heat to medium. Add the onions, carrots and celery, season with a little salt and pepper, and let cook, stirring occasionally, until soft, about 8 to 10 minutes. Stir in the red wine and beef stock, scraping any bits from the bottom of the pot, and add the browned beef. The liquid should come about halfway up the sides of the beef; add more liquid until it does.
Bring to a boil and then lower to a simmer. Cover the Dutch oven and place in the oven. Cook, stirring every 45 minutes, until the beef begins to tender, about 1 ½ to 2 hours. Add more liquid if the beef isn’t halfway submerged. Let it cook at least another 30 minutes, until the beef is very tender and nearly falling apart. Season to taste with additional salt and pepper, and then serve with brown rice, mashed potatoes or egg noodles.
*Non-meateaters excluded.
egg me on 