IRISH SHEPHERD'S PIE

The answer is NO.....that means NO I don't EAT THIS!!!!
However, I searched high and low to find what I think is the best and most flavorful recipe for this traditional Irish staple. It has always been labeled the "leftover" dish..which meant a good use for your leftover potatoes.
The best thing about this recipe is that it calls for a "glass" of wine...now is that MY size glass or what?????


Ingredients:

1 tbl olive oil
1 tsp black pepper
1 lb ground beef or lamb
1 large onion diced
3-4 large carrots diced
1 cup frozen peas
3-4 fresh thyme sprigs chopped
2 tbl flour
1 tbl butter
1 glass red wine (LOVE THIS)
2 tbl tomato paste
2 tbl Worcestershire
1 cup chicken stock
6 cups mashed potatoes (fresh or leftover)
1 egg beaten
parmesan cheese

Preheat oven to 400

Saute carrots in the olive oil and then add the onion. When they are getting soft add the meat, pepper and thyme and cook until the meat is brown. Drain the mixture and return to the pan. Add the butter and peas. Sprinkle the mixture with flour and stir to combine, Add the tomato paste, wine and Worcestershire. Reduce until the gravy starts to get thick and add the chicken stock. Season to taste. Pour the mixture in a greased 13 x 9 pan. Spread potatoes on top and brush with egg and sprinkle with parmesan. Bake for 20 minutes until potatoes are nice and brown.

Then I would serve it to guests and pour myself a GLASS of wine!
ENJOY!

IRISH WHISKY COFFEE BROWNIES

You gotta love being Irish when you can create a recipe with whisky, chocolate and coffee. These are so moist and delicious with whisky in both the brownies and the glaze topping. Makes about 36 brownies, perfect for your holiday party.

Ingredients:

1-1/4 cup sugar

3/4 cup unsalted butter

1/2 cup unsweetened cocoa powder

2 eggs

1 tsp vanilla

1-1/2 cup flour

1 tsp baking powder

1/4 tsp baking soda

3/4 cup milk

1/4 cup Irish Whisky

2 tbl instant coffee crystals

1 cup chopped walnuts

2-1/2 cups sifted powdered sugar

2 tbl unsweetened cocoa powder

1 tbl Irish Whisky

1-1/4 vanilla

3-4 tbl brewed coffee

walnuts for topping

Preheat oven to 350 degrees

Heat sugar, butter and 1/2 cup cocoa powder in a saucepan until butter melts. Remove from heat and add eggs and 1 tsp vanilla. Stir to combine.

Stir flour, baking powder and baking soda in a bowl. In another bowl combine milk, 1/4 cup whisky and coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture until all combined. Stir in nuts and pour into a greased 13 x 9 x 2 pan. Bake for 15-20 minutes until toothpick comes out clean. Place on wire rack to cool.

For glaze, stir together powdered sugar, 2 tbl cocoa powder, 1 tbl Irish Whisky, 1-1/4 tsp vanilla. Stir in 3-4 tbl of brewed coffee until you get a drizzle consistency.

Drizzle over brownies and add walnuts if you like.

POT O' GOLD!

ENJOY!

LEMON CHICKEN WITH OLIVES AND RICOTTA CHEESE

Lemon and chicken create a perfect combination of flavor. Lemon is a great addition frankly to most dishes. Everyone needs recipes for chicken and this one is fast and delicious.

Ingredients:

8 (no boil-oven ready) lasagna noodles

1 tbl + 1 tsp olive oil

1 lemon

4 boneless chicken breasts cut half

1 cup pitted green olives

1 cup ricotta cheese

1/2 tsp salt

1/2 tsp pepper

Fresh rosemary for garnish.

In a large stock pot, bring 3 inches of water to a boil and add noddles and 1 tsp olive oil. Cover and cook 6 minutes or until tender, drain. Lay noodles on a single layer of wax paper, cover and set aside.

Zest the lemon and set zest aside. Cut the lemon in half and cut one of the halves into wedges and juice the other half. Sprinkle the chicken with half the lemon zest and season with salt and pepper.

In a large saute pan heat 1 tbl olive oil, and add chicken to the pan. Cook about 10 minutes, turning once until the chicken is no longer pink. Add olives and heat through.

In a bowl combine lemon juice, ricotta cheese, 1/2 tsp salt and 1/2 tsp pepper. Place bowl in a microwave and heat for 30 seconds. Spoon ricotta mixture into four bowls, top with noodles, then chicken and olives. Garnish with remaining lemon zest, wedges and rosemary and serve.

ANOTHER GREAT CHICKEN DISH!

ENJOY!

GRILLED PORK WITH PINEAPPLE

Pork...sometimes very unforgiving....overcooks in seconds....but we all love good pork chops, tenderloin, ribs..you name it! The secret is to brine pork like we have all learned to do with our Thanksgiving turkey. Simple, salt, sugar, some citrus like orange or lemon, fresh herbs like rosemary and thyme and of course pepper...covered in water for hours or overnight. So after hours of brining..here is a great recipe for pork chops.

Ingredients:

4 boneless pork chops about 3/4 inch thick

1 pineapple thickly sliced

3 tbl orange marmalade

1/2 cup plain yogurt

1/4 cup roasted cashews, chopped

salt

pepper

Season previously brined pork chops with salt and pepper. On a grill or in a grill pan cook pork about 2-3 minutes a side. Add pineapple to pan. Brush chops and pineapple

with 2 tbl marmalade and grill 3-5 minutes more turning once. Pork should be slightly pink and 160 degrees in the center.

In a bowl combine yogurt and 1 tbl marmalade and a pinch of pepper. Spoon this mixture over chops and pineapple and sprinkle with nuts. Just delicious!

5 INGREDIENTS!

ENJOY!

PUMPKIN BEAN SOUP - 5 INGREDIENTS!

This couldn't be easier and EXACTLY what we need as the next snow storm approaches... aauugghh!!!!!

Five ingredients and ready in 15 minutes. Serve with nice crusty bread or good oyster-style crackers. If you don't want to use chicken broth certainly substitute vegetable broth.

Ingredients:

1 (15 oz) can pumpkin

1 (15 oz) can cannellini beans rinsed and drained

1 (14 oz) can unsweetened coconut milk

1 (14 oz) can low-sodium broth

1 tsp dries sage crushed

salt

fresh pepper

Here comes the SUPER easy part. Combine first 5 ingredients in a saucepan. Heat through and until everything is combined. Taste to see if you would like a more salty taste. Sprinkle with pepper....A nice twist is to serve it with a lime wedge. DONE!

5 INGREDIENTS, 15 MINUTES - DINNER!

ENJOY!

BANANAS SUZETTE

I know I have disappointed many in the few few few desserts I have blogged. I do like ice cream and depending on the fruit preparation..I am in! So here ya go!

Ingredients:

2 ripe yet firm bananas

1/4 cup orange juice

3 tbl sugar

1 tbl butter

1/4 cup tart dried cherries

1/8 tsp ground nutmeg

Lots and Lots of vanilla ice cream

Cut the peeled bananas on a diagonal into about 8 pieces each. In a large saute pan combine orange juice, sugar and butter. Heat about 1 minute or until butter melts and sugar dissolves. Add the bananas and cherries and cook for 3-4 minutes just until bananas are tender. Stir in nutmeg.

Place a BIG scoop of vanilla ice cream in a bowl and top with banana-cherry mixture. You will be a hit and these cooked fruit desserts are very elegant and people think they take a lot of effort...!!!!

CHEERS TO DESSERT!

ENJOY!

SAUSAGE-FRUIT KABOBS

Try to find good melons, tomatoes, peaches, plums in our winter climates....the list goes on and on of foods we will have to wait months to get....

One thing we can all count on is apples. This is a great meal for kids who love apples and with this sweet marinade it's perfect. It also makes a great appetizer for your winter party. I serve it as a main course and replace the bread with rice. You can add more veggies or pineapple too.

When cooking with apples be watchful which variety you choose. Cooking apples include; Braeburn, Fuji, Gala and Granny Smith, while Red Delicious are better served raw.

Ingredients:

4 tbl Dijon mustard

4 tbl honey

12 oz cooked smoky sausage cut on a diagonal about 1/2 inch thick

1 apple, cored and cut into 1/2 inch wedges

1 zucchini halved and cut into 1/4 inch slices

6 oz crusty bread cut into 1 inch pieces

Olive Oil

Try to use metal skewers so they won't burn, but if you use wooden make sure you soak them for about 30 minutes in water before using. Preheat your broiler. In a bowl combine mustard and honey. On four skewers, alternately thread pieces of sausage, zucchini and apple. Leave a bit of space between pieces. Reserve some of the honey-mustard mixture. Brush remaining mixture over the skewers and place on an unheated broiler pan. Broil 4-5 minutes. Then thread bread on the remaining 4 skewers and lightly brush with oil. Add bread skewers to the broiler pan. Turn sausage skewers. Broil 3 minutes more until sausage is heated through and bread is toasted on all sides. Serve with remaining honey-mustard mixture.

HOPE THE KIDS LOVE THEM!

ENJOY!

CHICKEN TORTILLA SOUP - EASY!

Well it is 60 degrees here....haven't seen that in months...got the windows and doors open....BUT we all know winter hasn't completely left us and some night we will want a nice hot bowl of soup...and this one is so easy and quick ....like 15 minutes quick.

Ingredients:

2 tbl canola oil

3 corn tortillas cut into strips

1 cup red or green salsa (homemade or store bought)

28 oz low sodium chicken broth

2 cups cubed cooked chicken

1 large zucchini chopped

1 cup cooked corn kernels

garnishes of sour cream, cilantro and lime wedges

In a saute pan heat oil over medium heat and add tortilla strips. Cook until crisp and drain on paper towel.

In a saucepan, combine salsa and broth and bring to a boil. Add chicken, corn and zucchini and heat through.

Ladle into soup bowls and top with tortilla strips and garnish with sour cream, cilantro and lime.

STAY WARM!

ENJOY!

SHRIMP QUESADILLAS

More kinda WRAP things! This is an easy 5 ingredient dish that takes about 15 minutes to make. It takes the traditional quesadilla and kicks it WAY up! Each quesadilla is about 430 calories so the goodness feels great too.

Ingredients:
4 (8 inch) vegetable tortillas
1/3 cup your favorite hummus (preferably with a little spice)
6 oz cooked peeled shrimp
1 (6 oz) jar marinated artichokes
4 oz feta cheese crumbles
non-stick cooking spray

Coat one side on each tortilla with cooking spray. Place tortillas coated side down on a cutting board. Spread some hummus on each and top with shrimp, artichokes and cheese. Fold tortillas in half and press lightly. Heat a griddle on medium heat. Cook quesadillas for about 4-6 minutes turning once halfway through the cooking process.

Couldn't be more simple!
ENJOY!

BEEF AND BLUE CHEESE WRAPS

I always seem to order wraps when I got out to lunch but never seem to make them at home. Maybe it's because I spent 20 years making my son quesadillas..almost daily....but even he has moved on.

These are really good with the roast beef and blue cheese melted, add a side salad and you have a complete meal. You could certainly substitute sliced chicken or turkey.

Ingredients:

12 oz sliced roast beef

crumbled blue cheese

1 (12 oz) jar roasted red peppers drained and sliced

3 tbl mayonnaise

1 tsp dried thyme

2 tbl mustard

4 small flour tortillas

In a small bowl mix together mayonnaise and thyme. Reserve 1 tbl of this in a separate bowl. Stir the mustard into the remaining mayonnaise-thyme mixture. Spread some mayonnaise- mustard on one side of each tortilla. Divide roast beef, peppers and blue cheese on each tortilla. Roll up the tortillas and brush the outside of each wrap with the mayonnaise-thyme mixture.

In a large saute pan lightly brown both sides of each wrap, cut each in half and serve warm.

Again a nice side salad and you have DINNER in about 20 minutes!

ONLY 400 CALORIES PER WRAP!

ENJOY!