There is Something a Little Irish Coming for Dinner

Well it has really been a long time since I have written on this blog but with everything getting so crazy I think I need some balance, how about you?  
I felt I needed to get back to something that felt like me, cooking, and anyone who read my blog before know I love to cook.  So I hope you will enjoy this journey with me.

This past Sunday was my brother Scott’s birthday, and tradition in the house is that you not only get to choose your cake, but the meal you want, so we can go out to eat, do take out, but this year he choose Sheppards Pie.

Ok this is a high bar, why you might ask.. Well mom and I had been in Las Vegas a few years ago and there is this Irish Pub restaurant in New York New York that had the most amazing Sheppards Pie.  So I have her saying do you think you can make this? Will it be as good?  She even suggested we should order from one of the two local pubs who also make a pretty good dish.

This only made me want to rise to the challenge even more, seriously isn’t Sheppards Pie best when it hot from the oven, damn it I am going to try this at least once.  I think this might not be a bad recipe, and it does not take a long to throw together. I have to say everyone here was liking there dishes so We just may have a winner..

Sheppards Pie

1 lb ground beef

1 medium onion, diced

1/2 teaspoon salt

1/4 teaspoon pepper 

2 tablespoon unsalted butter Divided

2 cloves garlic, minced 

1 tablespoon all purpose flour

1 cup Guinness beer (or beef broth)

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1/4 teaspoon dried thyme

1 cup sliced carrots

1 cup frozen peas

2 lbs russet potatoes

1/2 cup heavy cream (or milk)

1/4 cup unsalted butter 

1/2 tsp salt

1/4 tsp pepper

1/4 cup shredded cheddar cheese (optional)

Additional cheese for top

1. Peel potatoes and cut in half, cube into uniform size.
2. Place in a large pot and cover with water, place over med-high heat, bring to a boil.  Reduce to medium and simmer until potatoes fall apart when pierced with fork.  Then Drain well, return to pot.
3. Add heavy cream to potatoes, ten start to mash until smooth, add butter, salt, and pepper, and mix, then add cheese, mix to blend, and set aside.
4. Preheat oven to 350 degrees
5. In a 10 inch cast iron skillet (or heavy skillet that can go in the oven) over medium heat, add 1 tablespoon of butter let melt then add carrots, cook until softened about 5 minutes.  Remove from pan set aside.
6. Then add onions and crumble ground beef into pan.  Season with salt and pepper, cook until beef is browned and onions begin to turn translucent. 
7. Add butter, minced garlic, stirring to combine, continue to cook for another 30 seconds.  Then add flour, stir to coat, and cook for another minute. 
8. Pour in Guinness, add Worcestershire sauce, tomato paste, and thyme, stir until all incorporated.  Stir in frozen peas and cooked carrots.
9. Remove from heat, add potatoes to the top, spread in an even layer over filling, use a fork to add texture, sprinkle with additional cheese if you like.
10. Place in oven and bake uncovered for about 30 minutes or until heated through, and it is bubbling around the edges. Remove and serve.

ENJOY!!

Additional Food for Thought

This is always a great special event meal so calories don’t matter.. Right??

But options if you decide to lighten this up, leaner meat or turkey, olive oil instead of butter, and last but not least, Green Giant make a great frozen mashed cauliflower which you can try as a substitute. 

Marinated Grilled Pork Chops with Mixed Green Salad

Marinated Grilled Pork Chops

              

Time to start grilling Pork chops are marinated so the chops are juicy, and flavorful when they are grilled. Then serve these pork chops with your favorite salad for a perfect quick weeknight meal for any summer evening.

• 4 boneless pork chops
• 1/4 cup low sodium soy sauce
• 3 Tbs Worcestershire sauce
• 2 Tbs Olive Oil
• 1 Tbs cider vinegar
• 1 Tbs dijon mustard
• 2 Tbs brown sugar, packed
• 1 clove garlic,  finely minced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

1. Wash chops and pat dry,  place in a large food storage bag. Combine the remaining ingredients and pour over the chops and close the bag, turning to coat the pork chops.  Then refrigerate the chops for  at least 2 but no more than 6 hours, remember to  turn occasionally.
2. Grill the chops over high heat for 4 to 6 minutes on each side, or until the chops register about 160° on an instant read thermometer.

Mixed Green Salad w/ Lemon Vinaigrette

    

                                      
My patio lettuce garden is under way.. Hint just clip the lettuce do not pull out so that it continues to grow all season long..

 This salad can go with anything but I just love how citrus lifts the taste of the pork.

• 4 cups mixed greens
• 1-cup cherry or grape tomatoes, halved or whole

Lemon Vinaigrette

• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, or to taste
• 3 to 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper to taste

1. In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved.
2. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.
3. If desired, whisk in the remaining oil in a slow stream, whisking constantly.

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                                                Dinner is served!

   *DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.    

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Chicken with Chorizo Sausage with Carrots and Rosemary Potatoes

Looking for a tasty dish but still want something healthy I think this dish just might fit the bill.  It is quick to prepare and yet you will look like an iron chef when you plate it up for the serving.  This recipe is for two but easily doubles to serve  four or have some  leftovers.  

        

                                                                    Ingredients

12 oz boneless skinless chicken thighs           4 oz white mushrooms 

2 Yukon gold potatoes (medium size)             1 large rosemary sprig 

 1 large carrot                                             2 cloves garlic 

 1- 16 oz can chopped tomatoes                    1 Tbsp Olive Oil 

 1 link fresh chorizo sausage   

1) Start preparation, mince garlic, quarter mushrooms.  Peel and cuts carrots into sticks,  strip rosemary from the sprig, and remove chorizo from its casing.  






 2) Rinse and pat dry chicken with paper towel, season both sides of meat with salt and pepper.  Heat 1 teaspoon olive oil in a pot over medium heat.  Sear the thighs about 3 minutes on each side until browned, remove and set aside. Add the chorizo cooking and breaking apart while you are cooking it for about 3-4 minutes, then add garlic cook an additional 30 seconds until fragrant.   

3) Add the tomatoes and mushrooms  to the chorizo, place the chicken into the sauce.  Season with salt and pepper.  Reduce the heat to low, cover and simmer for about 15 minutes.

 

4) While chicken cooks, cut potatoes into cubes place them into a pot of cold water, add a generous pinch of salt.  Bring to a boil and cook for about 10 minutes.  Add the carrots and cook another 3-4 minutes until the potatoes are pierced easily, and carrots are crisp tender, then drain.





5) Heat a non-stick skillet over medium high heat add 2 teaspoon olive oil and add potatoes and rosemary.  Cook toss occasionally until crispy, add carrots pan to heat through. 





6) Serve chicken with the potatoes and carrots on the side, and pour some of the chorizo tomato sauce on top.  Enjoy.    

Bon Appétit

             

Lighten up the Comfort Food

It's that time of year when you start watching your intake, due to that thing called a resolution, and that whole viscous cycle begins again.  




Wouldn't it be grand if you could enjoy foods that not only taste great, are comforting, and not to mention not damaging to that new resolve you may have put in place.  Oh and by the way have I failed to mention, may even be kind of simple to prepare.  

OK you may be giving me the old stink eye about now, but I am being completely serious, how might I gauge this, ok mom, I'm selling you under the bus.  If she can prepare it without difficulty, then it that hits the simple meter, and if my brother eats it and has no idea that it is healthy and reduced in calories, then we have a winner. 

The recipe I have to share is quite delicious, and transforms this classic into two casseroles one for now and freeze one for later. Best part pick up a rotisserie chicken and the hard part is put aside. 

Chicken Tetrazzini

1 Tbsp unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup celery, finely chopped
3/4 tsp freshly ground black pepper
1/4 tsp salt
3- 8 oz packages pre-sliced mushrooms
1/2 cup dry white wine
2/3 cup all-purpose flour 
3-14.5 oz cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
4 oz 1/3-less-fat cream cheese
 1 pound uncooked linguine
4 cups cooked chicken breast (from a rotisserie bird)
1 slice white bread

1. Preheat oven to 350°.
2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add wine; cook 1 minute.
3. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
4.  Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
7. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
8. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minute.

If you wish to only make one casserole, half your ingredients before starting, and then continue.  But if you can just make both and freeze the second, it will make life easy for you.

Cocktails for Thanksgiving

There are so many different concoctions you can serve on this faithful day.  I love an Appletini goes with the season, but I have to admit when it comes to an easy signature cocktail for a crowd with great taste and easy on the wallet I go to my signature sangria.

How easy can it be, wine, brandy, seltzer fruit, juice, and sugar.  The best part this time of year Beaujolais is in season and very cheap.  So get your pitcher and mix away.

Sangria

2 bottles Beaujolais chilled ( or dry red wine)

1 cup brandy

1 cup orange juice

1/4 cup superfine sugar

2 apples cut into chunks

2 oranges cut in thin rounds

1 lemon, cut into thin rounds

1small bag mixed frozen berries

2 cups cold lemon-lime flavored seltzer or club soda 

1) In a large pitcher ( or bowl) combine wine, brandy, orange juice & sugar until sugar is dissolved.

2) Add orange, apples, and lemons, stir and refrigerate until well chilled at least 1 hour.

3) Remove from refrigerator add soda frozen berries, serve in glasses over ice.

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Snacks to serve to your toughest critics.

Lets talk food, oh wait one of my favorite subjects.  And in doing that kind of one of our favorite things which is munches.  I a tally got to thinking, and though of taking it up a couple of levels, this way maybe, you could invite some friends over for some wine, and signature cocktails.  You could hang out and chat, or plan an evening around the premiere of your favorite TV shows.  Whatever the case might be, I hope that these tasty morsels and cocktails can stand up to your toughest critics.

Apricot-and-Cheddar Chicken Melt

1/4 cup apple cider vinegar

2 Tbsp Dijon mustard

2 cloves garlic, chopped

salt and pepper

4 -8 oz boneless, skinless chicken breast halves, split horizontally

1  baguette, split horizontally, cut in half

1/4 cup apricot preserves

4 oz thinly sliced ham

1 cup white cheddar cheese, grated 

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
2. Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
3. Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.

Mini Spinach-and-Cheese Pizzas

4-3-inch whole wheat pitas , split

1/2 cup part-skim ricotta cheese

1/2 tsp dried oregano

1 clove garlic, minced

 salt and pepper

1 -10oz pkg  frozen chopped spinach, thawed & squeezed dry

1/2 pint bocconcini , halved

1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Open-Face Roast Beef Sandwich

1-1 1/2-lb top round beef roast

1 tsp olive oil, for roast

1 Tbsp olive oil, for watercress

salt and pepper

1/2 cup sour cream

1 Tbsp bottled white horseradish

2 bunches watercress, washed and thick stems removed

1 Tbsp white-wine vinegar

4 slices of thick country bread

1. Prep: Preheat oven to 450 degrees F. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
2. In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
3. Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.

Grilled Ham and Cheese with Pineapple

2 -slices sandwich bread

2- slices Swiss cheese

2 oz thinly sliced ham

2 thin rounds pineapple

3 fresh basil leaves

1 Tbsp butter

1. Layer 1 slice sandwich bread with 1 slice Swiss cheese, ham, pineapple, fresh basil, and another slice of cheese; top with bread.
2. In a skillet over medium-low, melt butter. Add sandwich. Cover; cook until golden, 2 to 3 minutes.
3. Flip; cook, covered, until cheese is melted.

Sesame Shrimp and Noodles

2 oz thin spaghetti

2 Tbsp orange marmalade

1 Tbsp soy sauce

1 Tbsp toasted sesame oil

1/2 tsp red-wine vinegar

1/4 tsp ground ginger

6 oz medium shrimp

1 small yellow bell pepper, cut into 1/4-inch strips

2 scallions, thinly sliced

salt and pepper

1. In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
2. Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
3. Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

Zombie

1½ oz brown rum

¾ oz dark Jamaican rum

¾ oz light rum

1 oz lime juice

¾ oz pineapple juice

¾ oz papaya juice

¼ oz simple syrup

1 dash Angostura bitters

¼ oz 151 rum

1. Shake all but 151 over ice and strain into a chilled tumbler or hurricane glass filled with ice. 
2. Float 151 on top and garnish with a maraschino cherry and a pineapple wedge.

Stinger

1 oz cognac

1 oz crème de menthe

1. Put all ingredients in mixing glass. Shake briskly. 
2. Select brandy snifter. Pour into glass.

Negroni

1 oz gin

1 oz sweet vermouth

1 oz Campari

1. Shake over ice, strain into a chilled cocktail glass, and garnish with orange wheel.

How about a Luau from Florida

Ok leaving on a jet plane, except I'll know when I'll be back again.  But in the meantime as the stress of the daily grind leaves my body, the thoughts, or should I say the creative juices have begun to to creep back in. 


So I may not have flown to the farthest western region of the US (aka Hawaii).  I thought on the plane ride to the most southern point of New York (aka Florida).  I night come up with a treat, a backyard luau, that no matter where you are you can treat your family and friends to some of that aloha spirit.

Grilled Mahi Mahi with Tropical Fruit Salsa

3/4 cup Teriyaki sauce

2 Tbsp sherry,  rice wine or pineapple juice

2 garlic cloves

8- 6 oz  Mahi Mahi fillets

Salsa:

1 medium mango, peeled and diced

1 cup chopped seeded peeled papaya

3/4 cup chopped green pepper

1/2 cup cubed fresh pineapple

1/2 medium red onion, chopped

1/4 cup minced fresh cilantro

1/4 cup minced fresh mint

1 tablespoon chopped seeded jalapeno pepper

1 Tbsp lime juice

1 Tbsp lemon juice

1/2 tsp crushed red pepper flakes

1. In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
4. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. 

Grilled Shrimp on Rosemary Skewers

8 fresh rosemary sprigs, approximately 6 inches long

1/2 cup orange marmalade

1/2 cup flaked coconut, chopped

1/4 tsp crushed red pepper flakes

1/4 tsp fresh rosemary, minced 

1-1/2 lbs large shrimp (raw), peeled and deveined

1. Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; then set aside 1/4 cup for sauce.
2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.

Kona Coffee Rubbed Ribeyes with 

Hawaiian Salt

4- 1 lb  Ribeye steaks 

2 Tbsp finely ground Kona Coffee (or what coffee you have on hand)

1 Tbsp brown sugar

2 tsp Hawaiian Pink or Kosher Salt

1 tsp smoked paprika

1/8 tsp cayenne pepper

Freshly ground black pepper

1-2 Tbsp olive oil

1. Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl.
2. Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the steaks. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes up to 4 hours.
3. Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Clean grill and with oil. Lower heat to medium high. 
4. Lightly drizzle the steaks on both sides with the oil, place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to caramelize the rub crust. 
5. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve.

Macadamia Nut Couscous 

1/4 cup onion(sweet like Maui or Vidalia), chopped

1 clove garlic, chopped

1 cup chicken broth

1 cup passion fruit juice 

1/2 cup orange marmalade

1 Tbsp Worcestershire sauce

1 Tbsp fresh ginger root, minced

Dash of cayenne pepper

1-10oz package couscous 

1 tsp orange peel, grated

1/2 cup macadamia nuts, chopped

1/2 cup dried cranberries 

3 Tbsp parsley, minced

3 scallions, sliced

1. In a large saucepan, sauté onion and garlic in oil for  two minutes or until tender.  Add the broth, juice, marmalade, Worcestershire sauce, ginger and cayenne.  Bring to a boil; stir in couscous and orange peel.  

2. Cover and remover from heat; let stand for 10 minutes.  Stir in the macadamia nuts, cranberries, parsley and shallots.