Colcannon

So this is an interesting, and potentially healthier version of mashed potatoes? This is a recipe where my food processor (Merry Christmas to myself!) came in super handy! I think I would try it again, with a couple of minor changes. (see below) Being of Irish orgin, it would be the perfect accompaniment to your next St. Patty's Day meal!

         Ingredients

Original recipe makes 4 to 6 servings

 1 pound cabbage
 1 pound potatoes
 2 leeks
 1 cup milk
 salt and pepper to taste
 1 pinch ground mace (or you can use ground nutmeg)
 1/2 cup butter

          Directions

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

      This recipe took more research than most! I chopped up my two leeks, and was thinking to myself, "this is a TON of leeks!" It looked equal to the amount of both cabbage AND potatoes! I then googled "how big is an average leek?" (my leeks were probably a little over 1 foot long and 3-4 inches wide) Google informs me that "average leeks" are 2-3 inches long, and 1-2 inches wide. Ummm, yah, thinking I have an over-abundance of leeks at this point! ;) I used 1/4 of my chopped leeks, and I think I may decrease it a little bit more next time.
      My second point of research came when it was time to boil the cabbage. I have never boiled cabbage before! How long does one boil cabbage "until tender"??? Back to good ol' Google...apparently if the cabbage is in wedges, about 10 minutes. (if it's already chopped, boil for 3-5 minutes) And I'll just throw in, if you've never boiled potatoes, it takes about 15 minutes if they're in chunks.
    Ok, continuing on. I used 1 head of cabbage (because I'm not 100% sure how much of 1 cabbage is a pound, and didn't have any plans for leftover cabbage), 6 medium sized potatoes (again, over a pound, but it looked to be about the right ratio to match the cabbage), and about 1/2 of ONE leek. Used the food processor to mash the potatoes and cabbage, and once the leeks had finished in the milk, stirred them all together with the butter, salt, and pepper in a large bowl. I really liked how the food processor blended the cabbage. I think it made the potatoes a little TOO smooth for my taste - I like a little more texture in my potatoes. I simmered the leeks in 1 cup of milk for about 7 minutes - I would increase that time by a couple of minutes. The leeks seemed mostly cooked, but a little stringy compared to everything else that was very well blended. I did forgot to add the nutmeg (which is a substitute for mace, if you are wondering what else you could use), which would have been an interesting counterpart to the rest of the ingredients.
    My mixture turned out pretty soupy, so I put it in a 9x13 and baked it uncovered for about 30 minutes on 350 degrees, which gave it a tinge of brown on top and sucked up some of the extra liquid. I may decrease the milk, or squeeze the excess water out of the cabbage with a cheesecloth or something. All the flavors came together pretty well - you could taste the cabbage, potatoes, and leeks individually, but they complimented each other too. The leeks were a little more over-powering than I would have wished, but with using 1/3 of a leek next time, I think it would be perfect. Salt and pepper to taste. A keeper recipe, but probably won't make it into the frequent rotation.



Do you ever have that day when the stars align, and you feel extra-loved by all those people in your life? Last night was one of those for me. :) I was held up at work, and was supposed to make these lady bug crackers for my Special group that night, so I called the hubby and asked if he could start them for me. Not only did he search and find the exact recipe I was referring to, but he made them all, and had them packed and ready for me to grab when I came skidding home about an hour later than expected. And because I was running late, he foresaw I would not have time to eat the soup he made for dinner, so he made me a delicious sandwich! (He used garden vegetable cream cheese, red head lettuce, monterrey cheese, and clementines, things I never would have combined, but it was AMAZING!!) Had the evening stopped there, it would have been perfect, yet it gets even better!
   I got to meet with my special group (yes, that is our name), which basically consists of us getting together, eating amazing food, and talking books and life, and laughing, laughing, laughing. Last nights menu consisted of lady bug crackers, strawberries, gouda cheese, asparagus, dark chocolate balsamic vinegar, homemade sugar/cinnamon pecans, and orange/vanilla monkey bread. I challenge you to find a better combination of food anywhere on the planet!
     With a full heart, I came home, and found a facebook post from my boss, just saying how much she appreciated me that evening. Kind of the cherry on top of an already perfect sundae! I felt so loved and blessed by everyone, it was definitely a heart-happy evening. And these are the things I need to remember when I'm frustrated, or having a grumpy day. Hence immortilazation in blog form. ;) In whatever form that means for you, I hope you have a heart-happy moment this week.

Chicken Gnocchi Soup

I thought I had posted this recipe, but apparently not. It's quickly become an old standby at our house, meaning I didn't think it was a new one anymore! ;) The hubby LOVES chicken noodle soup, and while I don't mind it, this soup is a similar enough to make him happy, and different enough to make me happy. Winner all around! It's a pretty versatile soup, you can change whatever you want (pretty much) and it comes out awesome.

Chicken Gnocchi Soup

Ingredients
Makes about 6 servings

 1 tablespoon olive oil
 1 small onion, diced
 3 stalks celery, diced
 3 cloves garlic, minced
 2 carrots, shredded
 1 pound cooked, cubed chicken breast
 4 cups chicken broth
 1 (16 ounce) package mini potato gnocchi
 1 (6 ounce) bag baby spinach leaves
 1 tablespoon cornstarch (optional)
 2 tablespoons cold water (optional)
 2 cups half-and-half cream
 salt and ground black pepper to taste

Directions

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

To start off, I make this recipe using a Rotisserie chicken. I have never tried it with regular chicken, and while I think it would still be good, I like the added flavor of the rotisserie seasonings. Plus all the meat that comes off of a rotisserie chicken is the perfect amount for soup. Anywho, so pick off all the meat and set aside. Boil the carcass and skin for several hours to make stock. (at this point I usually add some additional chicken bullion to the broth, do this to taste). I then dice 3-4 stalks of celery, 1 onion, and 1 bunch of organic carrots (trust me, I am not on the organic train for the most part, but definitely AM for carrots!), which equals to be about 5-6 smallish carrots. Then follow the recipe as directed. I haven't put spinach in it, because for many years, I've had a phobia of cooked spinach. I recently tried it in the Zuppa Toscana soup, and it was fabulous, so I think I'll start adding spinach to the final product. It is great served with nice crusty bread, and a fresh green salad. Definitely a keeper around this household! I haven't tried freezing it yet (the leftovers are equally awesome and tend to go quickly), but that is my next task. I'll let you know how it goes! 

Chicken Oscar Bearnaise

There isn't really a recipe for this, per se. I had it at a restaurant one time and did my best to recreate it. It's pretty forgiving, so try it however sounds best to you! It's super easy to throw together, and looks great on a plate - the most excellent of company food. ;)

Chicken Oscar

Time: About 20 minutes

           Ingredients

1 Chicken breast per person
Flour
Salt and Pepper to taste
Olive oil
1/3 can of crab per person (not imitation - it has to be real! I usually used the canned lump crab)
Asparagus - 3-5 stalks per person
Garlic
Garlic Salt
1 package of Bearnaise sauce, made according to the package directions

        Directions

1. Preheat oven to 350 degrees. Pound chicken breasts flat. Cover with flour, salt, and pepper until fully coated.
2. In a shallow baking dish, place the asparagus spears. Drizzle a small amount of olive oil and garlic, shake or stir until all the spears are coated with a light coating of oil. Use Garlic salt and pepper to taste. Put in the oven and roast for 10-15 minutes.
3. Once the asparagus is roasting, heat several tablespoons of olive oil in a frying pan on medium high - once hot, add the chicken and cook for 4-5 minutes on each side, or until brown and fully cooked through.
4. Make Bearnaise sauce according to package directions.
5. To plate: Place 1 chicken breast on a plate. Place 3-5 spears of asparagus on top. Put ~1/3 can of crab meat on top (you don't need to heat it up prior - the heat from everything else takes care of it), and cover with bearnaise sauce to taste.


I looked it up, and it most of the time this is made with veal. I like the chicken option better. :) It's a fun recipe that looks cool, and all the flavors blend together really well. Enjoy!

Easy Irish Soda Bread

Ummm, yum! That's all I have to say about this bread. I love making bread that doesn't require rising, or very much kneading. This and beer bread are my go-to's!

Easy Irish Soda Bread

Ingredients
Original recipe makes 1 1 1/2 pound loaf

 4 cups all-purpose flour
 4 tablespoons white sugar
 1 teaspoon baking soda
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/2 cup margarine, softened
 1 cup buttermilk
 1 egg
 1/4 cup butter, melted
 1/4 cup buttermilk

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

This is awesome served with any kind of soup. I usually brush it once or twice while it's baking and that seems to work out just fine. Now go forth, my wee bairns, and cook to your Irish heart's content. :)


While it's not really Irish at all, and English making it all the worse, we are in fact catching up on Merlin this St. Patrick's Day. I'm enjoying it, though I've heard tale that it ends in not a manner that I would wish. I think each of the actors does a great job of capturing the essence of the character, which is a nice improvement over most American shows.

Irish Coddle

Happy St. Patrick's Day! I hope you are enjoying good food and green beer, if that's your thing. :) Irish Coddle is a typical Irish dish, of which there are many variations. This just happens to be mine.

Irish Coddle

Ingredients

6-8 medium potatoes, sliced thin

1 pound bacon (leaner is better), cut into small pieces

1 package Eckrich sausage, cut into bite sized pieces

2 medium onions, diced

1 cube beef bullion

1 cup water, plus more later

salt and pepper to taste

Directions

Saute bacon and onion together until mostly cooked. Add sausages and saute together for several minutes. Then add 1 cup of water and the beef bullion (you can use more if you like a stronger flavor), bring to a boil and simmer for ~5 minutes. In a pot large enough to hold all the ingredients, layer 1/3 of the potatoes in the bottom. Add half of the meat mixture, layer the potatoes, and repeat. Then add water enough to just cover the top layer of potatoes. Bring to a boil, and then lower heat medium low. Cover with a well-fitting lid and simmer for ~ 1 hour, occasionally pressing down the top layer so that the potatoes get cooked. Season to taste. 

I have made this recipe numerous times, and am still playing around with various cooking methods. I've tried it in the crockpot, and while I LOVE crockpotting, this recipe is best made stove top. It may take longer than an hour to cook - it just depends on how thick the potatoes are. Serve with Irish Soda Bread, and you'll have a meal fit for an Irish king. :) 

Best Steak Marinade

I love really flavorful steak (well done of course! I've had waiters tell me I'm "ruining" the meat...I'm sorry, I just don't want it mooing on my plate!). Tried this marinade, and was quite pleased with it. Definitely will be making it again!

Best Steak Marinade

Original recipe makes 1 1/3 cups
 1/3 cup soy sauce
 1/2 cup olive oil
 1/3 cup fresh lemon juice
 1/4 cup Worcestershire sauce
 1 1/2 tablespoons garlic powder
 3 tablespoons dried basil
 1 1/2 tablespoons dried parsley flakes
 1 teaspoon ground white pepper
 1/4 teaspoon hot pepper sauce (optional)
 1 teaspoon dried minced garlic (optional)

I think for the first time in a long time, I actually followed this one as directed! I did use fresh minced garlic instead of dried, and forwent the hot pepper sauce. But since both of those were optional, I'm sticking with my original statement! ;)  Wasn't sure about the basil addition, but it turned out the perfect balance. I used some top sirloin steaks and pan seared them until done. It was delicious! Served with loaded mashed potatoes (cheese, chives, and bacon bits), and fresh salad.

Eggs Benedict Casserole

I love breakfast food. Breakfast for dinner is even better, as I actually get the time to enjoy it! This is a fun overnight casserole, though I think next time I might skip the overnight part in hopes that the bread will be less soggy. I like the option of having Eggs Benedict (which I love) for a larger group without the hassle of making individual eggs. :D

Eggs Benedict Casserole

Ingredients

cooking spray
 8 large eggs
 2 cups milk
 3 green onions, chopped
 1 teaspoon onion powder
 1 teaspoon salt
 3/4 pound Canadian bacon, cut into 1/2-inch dice
 6 English muffins, cut into 1/2-inch dice
 1/2 teaspoon paprika
 1 (.9 ounce) package hollandaise sauce mix
 1 cup milk
 1/4 cup margarine

Directions

Spray 9x13-inch baking dish with cooking spray.
Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle casserole with paprika; cover with aluminum foil.
Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Other than substituting regular ham for the Canadian Bacon, and not putting in green onions (which despite the fact that I keep leaving them out in recipes, I actually DO like!), follow as directed. I did use Bearnaise sauce instead of Hollandaise...personally, I like Bearnaise better. And I used TWO packages instead of one. I tend to like things saucy, so it was perfect for me, but for most people, one package would probably be fine. The English muffins got a little soggy, so next time I think I would mix everything together and bake it immediately in hopes that the bread would keep it's texture. It wasn't even as bad as leftovers the next couple days!