Welcome to my recipe page, keep checking back from some of the creations!!
Happy St. Patrick’s Day here is my Colcannon recipe for you to try, it is delicious enjoy!
My Colcannon Recipe
5 Med potatoes
2 Med onion and carrots (carrots optional, completes the Irish Flag)
6 cups cabbage
1/2 package of regular bacon
1/3 cup of fresh milk
1 table spoon butter
Pinch of salt and pepper
Boil potatoes in a medium pot for 15 minutes, drain and let cool. In a medium non stick frying pan fry the bacon till the fat is basically rendered out, place the bacon on a paper towel. Drain the bacon fat from the pan and then use the pan for the frying of the cabbage and onions, cook on medium heat till softened(15 min), then combine the boiled potatoes, bacon, butter and milk to the mixture and cook for a additional 15 min on medium heat stirring frequently and serve with your favorite drink.
note: before serving the dish , some like to ensure the ingredients are mashed , no chunks…but that is your preference.
My Chicken Wing Sauce!!
I posted a picture of My Thursday night wings , they turned out awesome, especially if you like saucy wings. Darlene Myers (who has a fantastic wine blog BTW http://darlenemyers.com/ ) asked for my wing sauce recipe so here it is (please feel free to change the amounts based on your taste.
1 Cup Diana’s Chicken and Rib BBQ sauce
2 Tbsp. yellow mustard
2 Tbsp. Vinegar
2 Tbsp. butter (real butter)
1 Tbsp. brown sugar
1 tsp. Cayenne pepper
1 tsp. garlic powder
Combine all ingredients in a small sauce pan, simmer over medium heat until it has a silky texture, for best results, lightly flour the wings and deep fry on 350 degrees f , for 9-10 minutes , drain and place in the sauce for a thick coating or brush the sauce on lightly if you just like a little. Baking the wings is fine too, but bake for 30 – 40 min on 350 degrees f.
1 pound lean ground turkey
300 grams chicken meat balls (approx 20 small meatballs)
1 stalk of celery
1 medium carrot
1 large onion
1 796 ml (28 oz) Can of diced plum tomatoes
1 680 ml Tin of Primo Thick and Zesty Garlic Pasta Sauce
1 540 ml (19 oz) tin of Red Kidney Beans
1 284 ml (1o oz) tin of fat free beef broth
3 cups of water
1 green pepper diced
1 red pepper diced
1 cup of frozen corn
1 cup cremini mushrooms
1 tablespoon @ of oregano, garlic, onion powder, rosemary
Dash of salt and pepper
Blend of Italian cheese
Bread for placement
It seems like a huge amount of ingredients, but it is so easy to assemble.
In a larger pot, cook the minced turkey, combine the onion, celery, carrot, add chicken balls and seasoning (frozen will work fine for those who do not have the time to make by hand). When cooked add tomato portions and beef broth, kidney beans as well as corn, mushrooms, peppers and dry aromatics. Simmer for 60 min over medium heat. For those who have onion soup bowls, place mixture in the bowls, cut stale or toasted bread and place a mixed blend of Italian cheese over the top and place under a broiler for 3-5 minutes….it is French onion style and open to your creativity. It is fun and delicious so please experiment with this …have fun!!!
Hot Tuna Dip!!
Hot Tuna Dip
1 ¼ cups miracle whip
1 cup Monterey Jack Cheese
1\2 cup Mozzarella or Cheddar
2 tins of tuna
1 tsp. Mustard
1 tsp. Worcestershire sauce
½ tsp. Garlic power
½ tsp. Oregano
Set the Mozzarella aside for topping
Combine remaining ingredients in medium bowl, stir until mixture is consistent, fold into a baking dish, top with mozzarella and bake for 20-25 min on 325 degrees.
Serve with veggies or crackers and enjoy!!
Curry, Tomato, and Peppers Soup!!
This soup is very tasty, and is certainly another recipe for those parents who try to get their children to eat more vegetables by pureeing it. (just don’t add as much spice to it)
If you are not a heat junkie, just reduce the amount of red pepper flakes, and Sriracha.
2 Tbsp. EVOO
1 medium Green Pepper (chopped)
1 medium Red Pepper (chopped)
1 large onion (chopped)
2 medium carrots(chopped)
2 fresh tomatoes (chopped)
1 litre veg stock
100 grams of mushrooms (diced)
1- 796 ml tins diced tomatoes (reduced salt)
1 Tbsp. tomato paste
50 ml 10% cream (a splash)
2 Tbsp. Yellow Curry
1 tsp. Red Pepper Flakes
1 tsp. dried garlic
1 tsp. salt and pepper
1 dash of Worcestershire
2 Tbsp. Sriracha Sauce (or more)
Sour cream and chives (for garnish)
In a medium pot combine olive oil, onions, peppers, fresh tomatoes and carrots, cook over medium heat until onions become translucent. Add the seasonings, mushrooms and tomato paste stir and continue cooking. Add vegetable stock and tin tomatoes, bring soup to a soft boil, then reduce and let simmer for about a half hour or to preference.
Remove soup from heat and let cool a little, add cream, salt and pepper to taste .Blend with an emersion blender or place small batches in a regular blender, blend until smooth. Serve with Parmesan cheese (I grate a fair bit on it) ,sour cream and chives for garnish, and there you have it! I hope you enjoy!!