1 TBS olive oil
1/2 stick butter
1 onion
1/2 roll of blueberry goat cheese
1/2 cup sc
1/2 cup mayo
1/2 cup shredded cheddar
S&p
1 tsp Garlic powder
375 for 20 min
Slice squash and cook in skillet over medium heat for minutes until tender, about 18 minutes. Line a strainer with cheese cloth or paper towels. Cool and squeeze out liquid.
Meanwhile in the same skillet add butter and onion and cook until tender. Add goat cheese to soften. Turn off heat, add cooked squash, mix and let cool down. Preheat oven to 375 degrees F.
Stir in Sour cream, mayonnaise, cheddar cheese, garlic powder, salt and pepper. Add to a casserole dish and add topping. Place in oven and cook for 20 minutes. The top should be toasted and the cheeses bubbling. Enjoy!!!
What do you make with leftover Corned Beef? Make Corned Beef and Hash, of course! Click this link for the Crockpot Corned Beef with Mustard Sauce recipe!!
Between 3 adults we usually get about 2-3 meals out of one Corned Beef Brisket. After that we are done with it for a couple of months. 🤣
INGREDIENTS
1 TBS olive oil
1/2 cup purple onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, diced
2 large potatoes with skins, cubed
2 cups cooked Corned Beef, shredded
Salt and fresh ground pepper
3-4 eggs
Parsley for garnish
Heat skillet to medium and add olive oil. Sautee onion until translucent. Add chopped bell pepper and garlic. I like to season in layers so add a pinch of salt and a couple of grinds of pepper. Stir and cook until soft.
Add potatoes and Corned Beef and and stir to incorporate.
Turn heat up to med-high and do not touch for 10 min, but with a big spatula pull a corner up and check underneath to see if it's toasted. Once toasted take spatula and flip sections over to toast the other side for approx 10 min. Once the other side is toasted turn heat down to medium, crack eggs and space out on top of hash, Season with a pinch of salt and a couple of grinds of pepper. Cover with aluminum foil or lid and cook eggs to your liking. Garnish with parsley and scoop onto a dinner plate. It's wonderful topped with cheese and hot sauce too.
We love celebrating St. Patrick's Day and this recipe is apart of our yearly tradition. However, we enjoy this recipe year around too!!
Let's start out by peeling 4 potatoes and chopping. Add to a stockpot and cover with water. Boil for 20 minutes until fork tender. Preheat oven to 350 degrees F.
Meanwhile, in a cast iron skillet, heat to med high. Add the ground lamb and cook through. Remove the meat and set aside, leaving the fat.
Add chopped onion and cook until translucent. Add garlic and cook for one minute. Add celery and bell pepper and cook until softened.
Return meat back to skillet and stir to incorporate. Next, add all-purpose flour and stir until mixed in. Slowly add beer, then coffee and the beef stock. Add bay leaf, rosemary, thyme, Worcestershire, Steak Sauce, Balsalmic Vinegar, bakers chocolate and 3 tsp salt and 2 tsp of fresh ground pepper. Taste and adjust salt and pepper to taste. Simmer for 20 minutes.
While the lamb mix is cooking the potatoes should be ready. Drain, return to pot. Add irish butter.
With a potato masher, smash the potatoes and butter. Add the parmesan cheese, heavy cream, garlic podwer, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust salt and pepper to your preference. My family loves salty potatoes so I end up adding a lot more.
Once lamb mix has simmered for 20 min dollop mashed potatoes on top and spread around the best you can. Next, spread shredded parmesan cheese and 4 TBS of Irish Butter on top and grind some fresh ground pepper on top of the cheese. Place skillet on a cookie sheet and place in oven.
Cook for 30 minutes or until the top is toasted. Let cool for 15 min before serving and garnish with rosemary.
INGREDIENTS
4 potatoes, peeled and chopped
1 TBS olive oil
1 lb of ground lamb
1 medium onion
2 garlic cloves, diced
1 celery stick
1/2 red bell pepper
1/4 cup all purpose flour
1.5 cups of Stout beer
1 cup black coffee
1 cup beef stock
1 TBS fresh rosemary plus more for garnish
1 TBS fresh Thyme
1 bay leaf
1 TBS Worcestershire
1 TBS Steak Sauce
1 TBS Balsalmic Vinegar
.5 ounce semi sweet baker's chocolate
Salt and black pepper
12 oz frozen veggie mix
1 cup parmesan, divided
6 TBS Irish Butter, divided
1/4 cup heavy cream
1 tsp garlic powder
Let's start out by peeling 4 potatoes and chopping. Add to a stockpot and cover with water. Boil for 20 minutes until fork tender. Preheat oven to 350 degrees F.
Meanwhile, in a cast iron skillet, heat to med high. Add the ground lamb and cook through. Remove the meat and set aside, leaving the fat. Add chopped onion and cook until translucent. Add garlic and cook for one minute. Add celery and bell pepper and cook until softened. Return meat back to skillet and stir to incorporate. Next, add all-purpose flour and stir until mixed in. Slowly add beer, then coffee and the beef stock. Add bay leaf, rosemary, thyme, Worcestershire, Steak Sauce, Balsalmic Vinegar, bakers chocolate and 3 tsp salt and 2 tsp of fresh ground pepper. Taste and adjust salt and pepper to taste. Simmer for 20 minutes.
While the lamb mix is cooking the potatoes should be ready. Drain, return to pot. Add irish butter. With a potato masher, smash the potatoes and butter. Add the parmesan cheese, heavy cream, garlic podwer, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust salt and pepper to your preference. My family loves salty potatoes so I end up adding a lot more.
Once lamb mix has simmered for 20 min dollop mashed potatoes on top and spread around the best you can. Next, spread shredded parmesan cheese and 4 TBS of Irish Butter on top and grind some fresh ground pepper on top of the cheese. Place skillet on a cookie sheet and place in oven. Cook for 30 minutes or until the top is toasted. Let cool for 15 min before serving and garnish with rosemary.
Happy St. Patrick's day from Guidelines!! Luckily, we've been celebrating all week because here in Alabama there are state-wide tornados all day long!! So, no dinner parties tonight! However, we have truly enjoyed putting our table and decorations together and love to share our passions. We hope they give you some inspirarion or just something fun to look over.
Slainte!
When my grandmother passed many years ago, I inherited plates just like these. Unfortunately, they were not packed properly in a move and arrived completely shattered. I had dreams of using them for a St. Patrick's Day Tablescape, but that idea was quickly distinguished. Well, this year mother wanted to find these plates from her past and use them for the exact same reason as me. Ebay to the rescue!! We have been reunited with our green and white El Verde Max Schonfeld Spiral Ironstone Dinner plates. Featured on gold and rhinestone chargers and St. Patricks Dollar Tree Scarves.
Gold and Avocado Cubist Indiana Tea Glasses
Ignore my seedlings and pitcher plant. I brought them in to protect them from the storm.
Handmade decorated candles. They have not been lite because of a fire hazard. 🤣
My sweet Mark Robert's St. Patrick's Day Fairy sitting on his pot of gold. I'm not sure of the brand of this Trifle Bowl.
Unknown Brand candle stick holders and more hand decorated candles.
Lucky Clover! 🍀
We love our trees!!
Handmade St. Patrick's Day ornaments by Marsha Weinman
March 16, 2021|Hardy, Meats, Ramblings, Sauces & Spices, Sides
Do you have a crockpot that you love? I didn't until about 2 years ago when my mother moved into our home. Previous crockpots brought me frustrations and annoyances with every use!! They didn't seal or the handle melted...on the lid!! Or the pot cracked and leaked! Ugh! I've been through three of them. How many times have you heard, "they just don't make them like they use too." Welp, now you get to hear it again. 🤣 My mother always used this Rival Crockpot because it was reliable and boy, has this beauty done it's job! I'm in love with the nostalgic look of the retro crockpot and now, I get to use it too. I gladly kicked out my crappy crockpots to save space. Good riddance!
Not only do we love our crockpot, we love our cornbeef recipe! I grew up on this simple recipe and it's by far still my favorite. I've actually never seen anyone else do it this way either! My mother explained to me she picked it up when she was going to college at Jacksonville State University from a roommate and she did it that way ever since too.
Pick up a Flat Cut Corned Beef Brisket with a spice pack.
Open the package and gently pour meat and liquids into the crockpot, FAT SIDE UP. Sprinkle the spice packet evenly across the top.
In a bowl, combine 1/2 cup yellow mustard and 1/2 cup brown sugar and stir until it makes a sauce.
Pour on top of Corned Beef and spices.
Cover with the lid and cook on high for 1 hour. Set your timer to remind you. 😉 After one hour, cook on low for approx 6-8 hours or until meat just falls apart.
On occasion, I do come across a cut that's just terrible. It can be tough, dry or super salty. I'm sorry but it's a lost cause and it's not your fault. There isn't anything you can look for while shopping. It sucks when this happens.
We typically make several meals from cornbeef so here are some ideas:
-Corned Beef with German Potato Salad and Kraut
-Fried Irish Trinity Potato Balls with Milk Braised Cabbage and a side of Corned Beef.
-Ruebens
-Corned Beef and Hash
-Corned Beef Fritters with Spicy Thousand Island Dip
My mom's Lemondrop Martini is a family traditional drink made for St.Patrick's Day. Yes, we know it's not authenticly Irish but it's served in a lovely emerald green Anchor Hocking Bubble Stem Sherbet Cup that came from my great, great Irish Aunt (Johnny Cash's cousin!) We adore these sherbet glasses and typically use our Meyer Lemons from our Meyer Lemon tree because it's the perfect timing!
INGREDIENTS
2 oz vodka
0.5 oz Grand Marnier
1 oz lemon juice
1 oz simple syrup
Lemon wedge for rim.
Chill Martini glass in freezer. Fill a shaker with ice. Fill with ingredients. Shake. Remove Martini glass from freezer. Rim glass with lemon juice wedge and dip in lemon sugar. Pour Lemondrop Martin into glass. Enjoy.
LEMON SUGAR
1 cup sugar
Zest from 1 lemon
Juice of 1 lemon
Squeeze lemon on a plate add sugar and zest. Mix and air dry overnight. Store in ziplock bag after it's dry.
I like to use my local Irish Stout for this recipe, but use your favorite! We have enjoyed the different artisan ales Cahaba brewing is throwing out. This one was good and perfect for this Irish recipe! Also, I've used Guinness and an Aldi brand named MaGuires and they have all turned out so good!!!
You can make your own Pork Bangers or you can just pick some premade Bangers which are usually out seasonally. These came from Aldi.
They are different in flavor than Bratwurst and a bit more mushy however, Brats would be a go-to if that's your only choice or preference.
Let's start out by peeling 4 potatoes and chopping. Add to a stockpot and cover with water. Boil for 20 minutes until fork tender.
Meanwhile, in a cast iron skillet, heat to med high. Melt 2 TBS of butter and add Bangers. Cook on one side for 4 minutes or until toasted (I like mine with a little char) and 4 minutes on the other side.
Add sliced onion on top bangers.
Gently pour in stout beer, salt and pepper.
Gently boil for 10 min and onions are soft.
While the bangers are cooking the potatoes should be ready. Drain, return to pot. Add irish butter.
With a potato masher, smash the potatoes and butter. Add the parmesan cheese, heavy cream, garlic podwer, salt and pepper. Taste and adjust salt and pepper to your preference. My family loves salty potatoes so I end up adding a lot more.
Return back to the bangers. Remove bangers from onion amd stout and set to the side. Add flour to the stout and onion. Stir in and slowly add beef broth. Stir until thickened into a gravy and all lumps havr dissolved.
Serve bangers beside a bed of mash potaoes and pour on a nice, delicious helping of stout onion gravy. Slainte!!!!
"It’s easy to halve the potato where there’s love."
