Quote of the Week

If God had intended us to follow recipes,
He wouldn't have given us grandmothers.
~Linda Henley

Drive-by posting

No story or explanation about this recipe.  Just a simple post and run.  Enjoy.

Fried Corn Cakes

Ingredients

• 1 cup all purpose flour
• 1 Tbsp sugar
• 1½ Tsp baking powder
• ½ Tsp. salt
• ½ Tsp. cayenne pepper
• ⅔ cup milk
• 1 large egg
• ½ Tsp white distilled vinegar
• 2 cups frozen corn kernels, thawed

• 2 Tbsp. (or more) vegetable oil

Directions

1. Preheat oven to 300º
2. Blend flour, sugar, baking powder, salt and cayenne in large bowl.
3. Add milk, egg and vinegar to bowl and whisk to combine. Mix in corn.
4. Heat 2 Tbsp oil in heavy large skillet over medium heat.
5. Drop batter by scant ¼ cupfuls into skillet. Cook until brown and cooked through, about 3 minutes per side.
6. Transfer to baking sheet and place in oven to keep warm.
7. Repeat with remaining batter, adding more oil as necessary.

Quote of the Week

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.  ~Alfred E. Newman

Balsamic Glazed Carrots

Continuing with my fascination with Balsamic vinegar, I found this recipe for Balsamic Glazed Carrots over at Jenny's blog, Savour the Senses.  It's quick, simple and easy to prepare and goes great with a variety of entrees.  I hope you enjoy it as much as I did.

Balsamic Glazed Carrots 

Ingredients

• 2 cups baby carrots
• 4 Tbsp. butter (melted)
• 1/2-3/4 cup balsamic vinegar
• Salt and pepper to taste
• 3 Tbsp chives, minced (optional)

Directions

1. Preheat oven to 450º
2. Spread carrots onto baking sheet and drizzle with melted butter. Season with salt and pepper.
3. Bake at 425º until carrots are tender (about 25-30 minutes)
4. Place carrots in a medium bowl. Pour ½ cup of balsamic vinegar over the carrots and toss. (Add more balsamic if desired.)
5. Add the chives and toss until well coated.  Salt and pepper to taste.

Sloppy Joes + Pot Pies = Comfort Food Goodness

While bouncing around on Laura's site, Real Mom Kitchen, the other day, I came across this wonderful pairing of sloppy joes and pot pies.  I would have never considered that unusual combination but after reading the recipe I knew that Laura had a winner on her hands.  Here is her recipe for this great dish that I pirated from her blog with a minor change.  I hope you enjoy it.  

Sloppy Joe Pot Pie 

Ingredients

• 1 lb. ground beef
• 1 (15½ oz) can of sloppy joe sauce (I prefer Manwich)
• 1 1/4 cup shredded cheddar cheese, divided
• 1 cup baking mix (like Bisquick)
• 1/2 cup milk
• 1 egg

Directions

1. Preheat over to 400º
2. Brown ground beef until no longer pink, drain.
3. Add sloppy joe sauce to meat and stir.  Remove from heat and pour into casserole. 
4. Sprinkle with 1 cup of the cheddar cheese.
5. In a small bowl, mix together the baking mix, milk and egg until combined. Pour over beef mixture.
6. Place in oven and bake at 400º for 30 minutes or until golden.
7. Remove from oven and sprinkle with remaining cheese and serve.

Recovering from St. Patrick's Day

St. Patrick's Day was yesterday and I am quite sure some of you over-indulged with the green beer (or in my case, the Jameson's).  Also, since the NCAA tournament is in full swing now, I thought I would share a quick and simple recipe with you that I found over at Tiffanee's blog, One Crazy Cookie.  Enjoy.

Parmesan Chicken Casserole
Ingredients

• 5-6 breaded chicken tenders, cooked and diced
• 1/4 cup Parmesan cheese
• 2 cups shredded mozzarella
• 1 jar pasta sauce
• 6-8 oz. thin spaghetti or other pasta, slightly undercooked

Directions

1. Place prepared pasta in casserole dish
2. Place chicken on top. Sprinkle with Parmesan cheese and 1 cup of the mozzarella
3. Pour sauce over the top and sprinkle remaining cup of mozzarella over sauce
4. Bake at 350º for 45 minutes.

HAPPY ST. PATRICK'S DAY!

Go raibh tú daibhir i mí-áidh
Agus saibhir i mbeannachtaí
Go mall ag déanamh namhaid, go luath a déanamh carad,
Ach saibhir nó daibhir, go mall nó go luath,
Nach raibh ach áthas agat
Ón lá seo amach.

(you can read the translation at the end of this post)

Well, it's St. Patrick's Day and I am off work today, so you know what that means.  Yep!  This post was written in advance in front of a live audience (well, in front of my dog Caesar) and scheduled to post today. Depending on when you are reading this, I am either on the golf course or working my way through a bottle of Jameson's or perhaps both.  Anyway, I thought I would bring you a recipe that I found in Food Network Magazine for Black and Tan Pork with Spicy Ale Slaw.  I read this recipe and thought that it would be pretty good but then I went and changed a few things here and there to my liking.  I hope if you try this that you enjoy it and once again,  Beannachtaí na Féile Pádraig!

Irish Pub Beef Stew

May your neighbors respect you,

Trouble neglect you,

The angels protect you,

And heaven accept you.

As an alternative to my earlier recipe for Beer Braised Irish Stew, I give you another stew recipe.  This time it's for Irish Pub Beef Stew.

Irish Pub Beef Stew

Ingredients

• 1 1/2 lbs beef, cut into chunks
• 1/4 cup butter
• 1 (10 1/2 ounce) can tomato soup
• 1 (10 1/2 ounce) can water
• 4 carrots, cut into chunks
• 4 large potatoes, cut into chunks
• 2 stalks celery, cut into chunks
• 4 onions, cut into chunks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup fresh parsley, chopped fine
• 1/4 cup good quality cooking sherry
• 2 bay leaves

Directions

1. Preheat oven to 300F degrees.
2. In a heavy skillet brown the beef in the butter over medium high heat.
3. Add the soup and water and stir well.
4. Add the rest of the ingredients and cook for about 5 minutes, stirring once.
5. Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
6. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

Quote of the Week

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs

Fadge

Níl aon tintéan mar do thintéan féin.

Our next Irish dish is fadge or better known as potato cakes.

Irish Fadge

Ingredients 

• 1 lb freshly cooked potato
• 1/2 teaspoon salt
• 2 tablespoons butter (margarine)
• 3/4-1 cup flour

Directions 

1. Mash the potatoes (make sure there are no lumps).
2. Sprinkle with salt and drizzle with the butter.
3. Knead in enough flour to make a pliable dough (usually 3/4 cup is enough).
4. Roll out to about 1/2" thick and cut into round patties about 4"across.
5. Heat a non stick skillet and brown on each side 3-4 minutes or until golden brown.
6. Serve with butter (you can sprinkle them with sugar if you are serving them as a treat).

There's no place like home.

Irish Chicken and Dumplings

Sláinte agus saol chugat!

Continuing my Irish recipe theme in preparation for St. Patrick's Day and in honor of my Irish heritage.

Irish Chicken and Dumplings

Ingredients

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Directions 

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
2. Cover and cook over low heat about 1 1/2 hours.
3. Add potatoes and carrots; cover and cook another 30 minutes.
4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
5. To make dumplings: Mix baking mix and milk until a soft dough forms.
6. Drop by tablespoonfuls onto BOILING stew.
7. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Irish Boxty

Well, I recently found a recipe for Irish Boxty on the web and since I posted a recipe for Champ earlier, both of which are potato-based, I decided it needed to be pirated and posted here as well.  This recipe is similar to the one I have for Fadge, which I will post later and either one is delicious, but I love the crispy outside and warm, soft texture of the inside of these wonderful cakes.  So whether you try Boxty or wait for the recipe for Fadge, I hope you enjoy.

Irish Boxty

Ingredients

• 1 1/2 cups grated raw potatoes
• 1 cup all-purpose flour
• 1 cup leftover mashed potatoes
• 1 egg
• 1 tablespoon skim milk
• salt and pepper to taste
• 1/4 cup canola oil

Directions

1. Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined.
2. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
3. Heat the oil in a large skillet over medium-high heat. 
4. Drop in the potato mixture, forming patties about 2 inches in diameter.
5. Fry on both sides until golden brown, 3 to 4 minutes per side.
6. Drain on a paper towel-lined plate. Serve warm.

Pirated from AllRecipes

Irish Champ

'Sláinte chuig na fir, agus go mairfidh na mná go deo.'

Continuing to honor my Irish heritage, I bring you a delightful recipe for Champ which is Irish mashed potatoes with onions.  This makes a great side dish and I definitely make this any time of the year and not just around St. Patrick's Day.

Irish Champ

Ingredients

• 4 lbs potatoes, peeled and cubed
• 1/2 lb green onion, chopped (scallions)
• 1 cup milk
• 2 teaspoons salt
• 4 ounces butter

Directions

1. Boil the potatoes until cooked, about 10 minutes.
2. Simmer the green onions in milk for about 5 minutes
3. Drain potatoes and mash.
4. Add the hot milk and scallions, salt, pepper and half the butter and mix.
5. Dot with the rest of the butter and serve immediately.

HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.

Health to the men, and may the women live forever!

Corned Beef and Cabbage

What would an Irish menu be without corned beef and cabbage?  As I continue to honor my Irish heritage and in preparation of St. Patrick's Day, here is my recipe for this wonderful dish.  

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil knows you're dead.

- Irish Toast

Corned Beef and Cabbage

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water (may need to add more)
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the brisket in 5-qt slow cooker.
2. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over brisket.
3. Add onion, potatoes and carrots to slow cooker along with water to cover.  Top with cabbage.
4. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Beer Braised Irish Stew

An Irish Prayer

May God give you...
For every storm, a rainbow,
For every tear, a smile,
For every care, a promise,
And a blessing in each trial.
For every problem life sends,
A faithful friend to share,
For every sigh, a sweet song,
And an answer for each prayer.

Ah, St. Patrick's Day is just around the corner and in honor of my Irish heritage, I thought I would share some Irish recipes with you this week.  Up first is a simple recipe for Beer Braised Irish Stew.

Beer Braised Irish Stew

Ingredients

• 1 tablespoon vegetable oil
• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrot
• 1 (12 fluid ounce) can or bottle dark beer
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce

Directions

1. Preheat oven to 325 degrees F.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. 
3. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour.
4. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. 
5. Bring the mixture to a boil, and cover.
6. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes. 
7. Place a generous serving of Champ or Colcannon on a plate making a well in the center.  Ladle stew over the top filling the well.

Quote of the Week

Welcome to a new addition to my blog.  I will now feature a new quote every week. So here is this weeks quote:

Do what you can, with what you have, where you are.  ~Theodore Roosevelt

Balsamic BBQ Chicken

While still over at Tiffanee's blog, One Crazy Cookie, I found another recipe that I wanted to try.  In keeping with the theme of my previous post, this recipe is for Balsamic BBQ Chicken.  This is a simple delicious recipe that will get plenty of appearances on the dinner table.  I hope you enjoy it.

Balsamic BBQ Chicken

Ingredients

• 6 chicken breasts, boneless, skinless (or equivalent)
• 1/2 cup onion, chopped
• 3/4 cup balsamic vinaigrette dressing
• 3-4 Tbsp. sugar*
• 1/3 cup ketchup

* Note:  Use sugar according to taste.  Some vinaigrette dressings are sweeter than others.

Directions

1. Mix onion, dressing, sugar and the ketchup in a small bowl until well combined.
2. Reserve 3/4 cup of the marinade and refrigerate.
3. Pour remaining sauce over the chicken and marinate from 4-24 hours (The longer you marinate, the better flavor you get).
4. Remove the chicken from the marinade (discarding marinade) and bake, broil or grill the chicken.
5. When the chicken is cooked through, heat the reserved sauce and pour over chicken and serve.

Balsamic Chicken Pasta

So I was cruising the internet when I came across this recipe for Balsamic Chicken Pasta over at Tiffanee's blog One Crazy Cookie.  It seemed rather interesting and sounded down right delicious.  I decided to "pirate" it and make an adjustment or two, here and there.  Here is my version of this wonderful dish.

Balsamic Chicken Pasta

Ingredients

• 1 lb. bow tie pasta (or your favorite similar pasta)
• 4 cups cooked chicken, cubed
• 2 medium tomatoes, chopped
• 1 bell pepper. finely diced
• 8 oz. pancetta, cooked and finely diced
• 4 oz mozzarella cheese, cut small
• 1/2 cup olive oil
• 1 tsp. dried basil (or 3 tsp. fresh)
• 1/4 cup balsamic vinegar
• 2 Tbsp. brown sugar
• 1 tsp. garlic, minced
• 1/4 tsp. each salt and pepper
• 1/2 cup Parmesan cheese, grated

Directions

1. Whisk oil, basil, vinegar, sugar, garlic, salt and pepper in a small bowl and set aside.
2. Cook pasta according to the package directions. Drain and transfer to a large bowl.
3. Add chicken, tomatoes, peppers, pancetta and mozzarella pieces.
4. Drizzle dressing (oil mixture) over pasta mixture and toss to coat.
5. Mix in Parmesan cheese and pour into a casserole dish.
6. Sprinkle with shredded mozzarella cheese.
7. Broil until cheese is melted and enjoy.

Blog Beat #3 - March 2011

Okay, I have been slacking on this blog but now I think I am finally getting it together.  I just drank a Red Bull Decaf and I am ready to type away.  Uh?  Hmmm?  Okay?  Maybe not.  As a matter of fact, I have absolutely no energy what-so-ever.  Maybe the whole Red Bull Decaf wasn't such a great idea?  Anyway, it's time for another edition of Blog Beat and once again, I have a few blogs for you to check out.

First up is Tiffanee's blog, One Crazy Cookie.  I have featured a couple of recipes from her blog on here and it is quickly becoming one of my regular reads when I'm on the net.  As a matter of fact, I even have it bookmarked on my phone. 

If you want to get a good mix of recipes, entertaining tips, health tips and just all around entertainment, then head over to Glenna's blog, A Fridge Full of Food.  This former banquet manager turned respiratory therapist has this whole blog thing down pat.  Oh, did I mention she had her own cake decorating/catering company at one point.  This lady knows cooking.  Check her out.

Looking for healthy, low-fat recipes with great taste?  Head over to Gina's Skinny Recipes.  Here is how she describes her blog: 

I feature simple healthy recipes using real ingredients that are low in calories and fat. They are quick and simple to make and have been taste tested by a very critical panel, my family!

Gina has a ton of recipes (she's been blogging since 2008) and even categorizes some of them according to points (for all the Weight Watcher folks out there).  

If you are looking to get food on the table without spending a lot of money, then check out Tiffany's blog, Eat at Home.  Tiffany, a mom of four who has her hands full homeschooling her children, describes her blog as:

The goal of this blog is to help families put dinner (and lunch, breakfast and snacks) on the table and avoid spending money eating out.  With the exception of an occasional special recipe, all the recipes shared here are easy, quick, convenient and, of course, delicious.  Ingredient lists are short and so is the prep time required.

My final blog for this edition of Blog Beat, I want to introduce you to Laura's blog, Real Mom Kitchen.  This mother of three has a great blog that contains lots of great recipes (she's been blogging since April 2008).  Matter of fact, I have "pirated" some of them and you will see them in the coming weeks.

Well, that's it for this edition of Blog Beat.  If you have any recommendations for inclusion in Blog Beat (including your own), drop me an email or leave me a comment.  So until next month, I will leave you with this quote from Tommy Smothers (of the Smothers Brothers): 

Red meat is not bad for you.  Now blue-green meat, that’s bad for you!

Crispy Baked New Potatoes with Rosemary

Well, I just posted a recipe for Italian Chicken Breasts and I was thinking what would go with that dish as a side dish.  Well, why not some baked new potatoes?  So I flipped through my notebooks of recipes to see what I could find and I came up with this. This is another of those quick and easy recipes.  I hope you enjoy.

Crispy Baked New Potatoes with Rosemary

Ingredients

• 2 lbs. small red-skinned potatoes, halved
• 2 Tbsp. olive oil (preferably extra-virgin)
• 4 tsp. fresh rosemary, chopped
• salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees F.
2. Toss potatoes with oil and rosemary in a large bowl to coat.
3. Arrange potatoes , cut-side up, on a large baking sheet.
4. Sprinkle with salt and pepper to taste.
5. Bake at 400 degrees, turning occasionally, until potatoes are tender inside and deep golden brown and crispy outside, about 45 minutes. 

We join our regularly scheduled program already in progress

Hmmm....it's been over a month since I have posted anything here.  It's not because I haven't wanted to but there are several reasons I haven't.  Between having strep throat, problems at work and the weather being terrible, I just haven't really had the time.  Well, I am no longer sick, work has sorted itself out and the weather has improved greatly, so here I am.  Back again to share some of my pirated recipes with the world (or at least the three people who actually read this blog).  

This recipe is so simple that I wonder if you can actually call it a recipe.  Three ingredients and very little work so it is great for that quick dinner fix when you get home from work and don't feel like cooking.  

Italian Chicken Breasts

Ingredients

• 1 envelope Italian Salad Dressing mix (or Roasted Garlic Dressing mix)
• 1/2 cup Parmesan Cheese
• 6 chicken breasts, boneless, skinless

Directions

1. Preheat oven to 400 degrees F.
2. Mix dressing mix with Parmesan cheese in a shallow dish.
3. Moisten chicken in water.  Dip in dressing mixture to coat chicken and place in a shallow baking dish.
4. Bake at  400 degrees for 20-25 minutes or until chicken is cooked through.