Irish Nachos
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The combination of potato, bacon and cheese is always a stellar one, but the heat from the jalapeño and bright fresh onion flavor of the chives makes these even better. Serve as is or with sour cream to dip or slather!
- 2 medium russet potatoes (sliced 1/8 of an inch thick)
- 1 tablespoon olive oil
- kosher salt (to taste)
- 4 slices thick-cut applewood bacon
- 1½ cups Irish white cheddar cheese (or more to taste)
- 2 tablespoons snipped chives
- 1 jalapeno (sliced)
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Irish Bangers and Mash with Caramelized Onion Gravy
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This is cozy comfort piled high on luxurious, pillowy mounds of potatoes and smothered in a blanket of caramelized onion gravy. All that's needed is crust bread and an ice-cold Killians. Serve with buttered peas and crusty bread.
- 3 pounds russet potatoes (roughly peeled and cut into chunks)
- 1 stick (8 tablespoons unsalted butter)
- 3/4 to 1 cup whole milk
- 1/4 cup creme fraiche
- 2 tablespoon Dijon mustard
- 1¼ teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds Irish banger sausages (pork sausage)
- 1 heaping teaspoon bacon fat ( or butter)
- 1 large yellow onion (sliced)
- 1 to 2 cloves garlic (finely minced)
- 3 tablespoons unbleached all-purpose flour
- 1/2 cup dry red wine (like Malbec or merlot)
- 2 cups beef broth ( or stock)
- kosher salt (to taste)
- freshly ground black pepper
- chopped fresh parsley (for garnish)
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Classic Cream Cheese Frosting
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A delicious and easy cream cheese frosting! Makes enough for a 9-inch two-layer cake, one 9x13 cake or roughly 2 dozen cupcakes
- 16 ounces softened cream cheese
- 1/2 cup stick unsalted butter
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
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Chicken and Spring Vegetable Soba Noodle Stir-fry
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It's not just a pretty and colorful bowl of noodles and vegetables. It's filled thin strips of chicken and lots of fresh spring vegetables like carrot, zucchini, shelled edamame and sugar snap peas. All of these are quickly stir-fried with green onions, fresh ginger and garlic and tossed in this ridiculously delicious miso sauce.
- 4 green onions (sliced into 1-inch pieces)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 cups sugar snap peas (cut in half or thirds on an angle)
- 1 medium red bell pepper (sliced thin)
- 3 medium peeled carrots (sliced with julienne peeler)
- 1 small zucchini (sliced with julienne peeler)
- 1 cup thawed shelled edamame or mukimame (see notes)
- 1/2 cup coarsely chopped fresh cilantro
- 2 tablespoons white miso paste
- 1/3 cup low-sodium tamari
- 1/4 cup low-sodium chicken broth
- 1 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons lime juice (or 1 large lime)
- 1/2 teaspoon sriracha
- 1/4 teaspoon white pepper
- 1½ pound boneless skinless chicken breast halves (or tenders, sliced thin - see notes)
- 1 teaspoon peanut oil
- 1 tablespoon low-sodium tamari
- 1 teaspoon peanut oil or more (for stir-frying)
- 9 ounces soba noodles (see notes)
- 3 green onions (sliced thin for garnish)
- cilantro leaves (for garnish)
- extra sriracha
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Grilled Greek Chicken
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Thinly pounded chicken breasts are marinated in a trio of fresh herbs (rosemary, oregano and thyme), fresh garlic, lemon juice and olive oil and grilled to perfection. This chicken is moist and extremely flavorful! You can enjoy this with any side you wish or slice and serve on top of a salad.
- 1½ tablespoons minced fresh rosemary leaves
- 1½ tablespoons minced fresh oregano leaves
- 1 tablespoon minced fresh thyme leaves
- 3 cloves garlic (grated or squeezed through a garlic press)
- 1/4 cup olive oil
- 2 large lemons (juiced)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 4 chicken breasts (pounded to 1/2 inch thickness with flat side of meat tenderizer)
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Vegetable + Goat Cheese Frittata
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This frittata is loaded with lots of fresh vegetables and then topped with soft and creamy goat cheese. It's a flavor explosion for your taste-buds and the perfect one skillet breakfast or brunch or dinner.
- 8 large eggs
- 1/2 cup whole milk
- 1 pinch kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons light olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 3/4 cup diced zucchini
- 2 cups cherry tomatoes
- 6 mushrooms (quartered)
- 5 ounces baby spinach
- 2 to 3 ounces goat cheese (from log, crumbled)
- basil leaves
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Iced Hot Chocolate
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Luscious chilled "hot" chocolate with a little warmth from a few spices is just what one needs on a warm and sunny day.
- 2 tablespoons agave (more or less to personal taste)
- 6 teaspoons unsweetened cocoa powder (treated with alkali or dutch processed)
- 1/2 teaspoon cinnamon
- 1/8 to 1/4 teaspoon cayenne pepper
- 4 cups unsweetened coconut almond milk (or milk of choice (I used Califia Farms Toasted Coconut Almond Milk))
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30-minute Chicken Sausage and Italian Vegetable Kebabs
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This recipe is super quick and easy! Perfect for summer evenings!
- 1 red onion (chopped)
- 1 red bell pepper (seeded and chopped)
- 1 orange bell pepper (seeded and chopped)
- 1 yellow squash (sliced)
- 3 small zucchini (sliced)
- 1 container cremini mushrooms (cleaned)
- 2 tablespoons olive oil
- 1 tablespoon italian seasoning
- 1 to 2 pinches red pepper flakes
- kosher salt
- freshly ground black pepper
- 8 Italian chicken sausages (cut into four 2-inch pieces)
- chopped fresh basil (for serving)
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Moroccan Quinoa Pilaf
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Rainbow quinoa is cooked with onions, garlic and raisins in broth before being tossed with purple cabbage, carrots and garbanzo beans. It's a gorgeous and healthful meatless main or side dish.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup diced red onion
- 2 to 3 cloves fresh garlic (minced)
- kosher salt
- 1/2 cup raisins
- 1 tablespoon Ras el Hanout (Moroccan Spice Blend)
- 1 cup low-sodium chicken broth
- 3/4 cup water
- 1 cup quinoa (rinsed and drained)
- 2 cups thinly sliced purple cabbage
- 1 cup grated carrots (about 3)
- 1 (15 ounce) can chickpeas (drained and rinsed)
- 3 sprigs fresh mint (torn by hand)
- 1/3 cup coarsely chopped pistachios
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House Balsamic Vinaigrette
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Quality ingredients make up this deliciously simple House Balsamic Vinaigrette. Simply measure and add ingredients to a glass jar and shake well. Yields 3/4 cup or 6 (2 tablespoons) servings.
- 1/2 cup olive oil
- 3 to 4 tablespoons balsamic vinegar (see notes)
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 to 2 cloves garlic (minced)
- kosher salt (to taste)
- freshly ground black pepper
- 1/4 teaspoon dried basil (optional)
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