Avacado Hummus

I came across this recipe in my TV Food Network Magazine and had to share. Not only is it festive for St. Patrick's Day but sounds so yummy. I'll be making a batch this weekend but I would use a whole jalapeno instead :)

Puree 2 avocados and 1/2 jalapeno pepper in a food processor. Stir in a 7-ounce tub of hummus, a pinch of salt and a squeeze of lemon juice. Garnish with chopped cilantro and serve with celery sticks.

Baked Beans with Turkey

1 (15oz) can of kidney beans, do not drain
1 (15oz) can of cranberry beans
2 (15oz) cans of baked beans
1 lb of ground turkey
1 pkg. of onion soup mix
1 (15oz) can tomato sauce
1 cup brown sugar
1 Tbsp. prepared mustard

Brown turkey in a skillet and drain. place ,eat in a 13x9 dish. Add remaining ingredients and mix well. Bake at 350 for 1-1 1/2 hours or until brown on top.

* If you are unable to find cranberry beans, you may also use black beans. Serve over your favorite rice!

Minted Peas

1 (10oz) pkg. of frozen peas
1/2 cup radishes, sliced thin
1 Tbsp. mint, finely chopped, about 10 leaves
1/4 tsp. salt
1/4 tsp. pepper

Cook peas according to pkg. directions and drain. Combine all ingredients in a bowl and serve.

Traditional Corn Beef and Cabbage

1 (3-pound) corned beef brisket (uncooked), in brine


16 cups cold water

2 bay leaves

2 teaspoons black peppercorns

4 whole allspice berries

2 whole cloves

1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small new potatoes (about 1 1/4 pounds), halved

Freshly ground black pepper

 Whole-grain mustard or HORSERADISH SAUCE, to serve along side


Preheat the oven to 300 degrees. Place the corned beef in a colander in the sink and rinse well under cold running water.Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

* Leftover meat is great for corned beef hash!

Corned Beef and Cabbage Rolls

Here's a new twist for corned beef and cabbage.

Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill; spread on the cabbage leaves. Cut 2 slices rye bread into strips. Slice 1/2 pound corned beef into strips and toss with a spoonful of whole-grain mustard. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

Chicken "Not" Pie

No that's not a typo. It's the name of my new dish which just happens to be chicken pot pie minus the crust. A friend requested some kid friendly dishes and I had just made this the night before. My kids plus Emma's friend who joined us for dinner all loved it. Noah couldn't wait for it to come out of the crock pot with the yummy aromas that filled the house. Then wouldn't you know it, as soon as one sneeks a bite the rest all followed suit. This has to be one of the easiest dishes I have done that everyone really enjoyed. Dan was a little miffed that when he asked if there was anymore I had to say no since I was the one to polish it off for lunch the next day ;) I'd love to hear how your family likes it.

4 boneless, skinless chicken breasts
2 cans of cream of chicken soup, I used reduced fat
2 cans of cream of celery soup, the kids couldn't recognize any celery in it
1 shallot, VERY finely minced, again to conceal from the kiddos, plus it adds such a nice flavor
1 small bag of frozen peas, I use frozen over canned due to their sweetness and less sodium
garlic salt & pepper to taste
1 lb of egg noodles

Cube chicken into bite size pieces and place in crock pot on low. Add all remaining ingredients and keep on low for 4-5 hours. Just before serving boil noodles according to package directions and drain. Scoop noodles into a serving bowl and top with creamy chicken mixture. You can also top with some parmesan or garnish with chives.

Irish Soda Bread Spinach Artichoke Dip

This hot dip recipe works well with Irish soda bread. Here's how you make it:

1 (8 ounces) package of cream cheese, softened
1 package ( 10 ounces) frozen chopped spinach, thawed, drained
1 jar (7.5 ounces) marinated artichoke hearts, drained, chopped
1 cup Mozzarella Cheese, shredded
1/3 cup Parmesan Cheese, grated

Spread cream cheese into bottom of 9 inch metal or disposable aluminum pie plate. Set aside. In food processor, mix spinach, artichokes, and mozzarella cheese until creamy and well blended. Pour mixture into pie plate and sprinkle with Parmesan cheese. Bake at 350 degrees in preheated oven for 20 minutes. Serve on a platter surrounded by cut pieces of Irish Soda Bread. Garnish edge of plate with fresh baby spinach leaves to give a wreath like appearance.
* See earlier Irish Soda Bread recipe :)

Irish Flag Cookies

This is your basic chocolate chip recipe but with a fun twist.

1-1/2 c. all-purpose flour


1 tsp. baking powder

1/2 tsp. salt

3/4 c. granulated sugar

3/4 c. light brown sugar

1 stick butter, softened

2 eggs

2 tsp. vanilla

1 12 oz. pkg. semisweet chocolate chips

prepared white frosting

green and orange food coloring

Preheat oven to 350F. Grease 13 x 9 inch baking pan. Combine flour, baking powder and salt in a small bowl; set aside.

Beat granulated sugar, brown sugar and butter in a large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Beat at low speed until well blended. Stir in chocolate chips. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until golden brown. Remove pan to wire rack; cool completely. Cut into 3-1/4 x 1-1/2 inch bars.

Divide frosting into three small bowls. Tint one with green and one with orange. Leave remaining frosting white. Frost individual cookies as shown in photo. Yield: 2 dozen

Irish Gold Cocktail

Ingredients:


2 parts Tullamore Dew Irish Whiskey, or brand of your choice.

2 parts ginger ale

1/2 part peach schnapps

splash of orange juice

lime wheel for garnish

Preparation:

Build the whiskey, schnapps and juice in a Collins glass filled with ice.

Top with ginger ale.

Garnish with a lime wheel.

Shepherd's Pie

2 pounds potatoes, such as Russet or Yukon Gold, peeled and cubed


2 tablespoons sour cream

1 large egg yolk

1/2 cup cream

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 3/4 pounds ground beef

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef broth

3 teaspoons Worcestershire
1/2 cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped chives

Boil potatoes in salted water until tender, about 12 minutes and drain. Place potatoes in a large mixing bowl. In a small bowl mix sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef.  Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped onion to the meat. Cook with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and onions. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped chives and serve.
* Normally carrots are in this dish but I'm not a fan. If you wish to add them, do so at the same time with the onion ;)