Thursday, March 22, 2012

Corned Beef Tacos

If you're still looking for ideas on how to use up your St. Patty's Day Corned Beef leftovers, look no further than these corned beef tacos.  Irish meets Mexican in these delicious tacos.  Stone ground tortillas are filled with delicious corned beef and topped with fresh cabbage, cilantro, Cotija cheese and drizzled with a cilantro sour cream sauce.  It may sound like an interesting combination, but trust me it is so good! 


Stone ground corn tortillas, lightly toasted
Corned beef, cooked and chopped
Cilantro, chopped cabbage, and Cotija cheese to garnish

Cilantro Sour Cream Sauce:
½ cup Sour cream
1 lime, juiced
1 cup cilantro

Assemble however your heart desires!

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Wednesday, March 14, 2012

Corned Beef and Cabbage

Nothing says St. Patty’s Day better than Corned Beef and Cabbage.  I love the flavors of the salty, brined corned beef with steamed cabbage and boiled potatoes drenched in butter and parsley.  Yum! The best part of this meal is that it practically cooks itself!  Simply brown the meat, add all the ingredients, and let it do its thing for a couple of hours.  The next thing you know you’ll have a delicious, perfectly season and juicy corned beef!


Flat cut corned beef (any size)
1 ½ bottles Stout
¼ cup dried thyme
¼ cup whole peppercorns
1 teaspoon ground allspice


Salt and pepper the corned beef.  Add olive oil to a large Dutch oven on Medium-high heat and sear both sides of corned beef until it has a nice browned crust.  Add stout to pan and deglaze.  Add thyme, peppercorns, and allspice to the pan.  Bring liquid to a boil then reduce to simmering and cook for 3-4 hours until tender. 

Enjoy with boiled potatoes and steamed cabbage for a festive Irish meal!

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Saturday, March 10, 2012

Drunken Irish Cupcakes

With St. Patrick's Day just around the corner I thought it was time to whip up these Drunken Irish Cupcakes I've been impatiently waiting to make.  When you try them for yourself you'll know why!  Spongy chocolate cupcakes with chocolate chips and Guinness folded inside are baked to perfection then topped with cream cheese frosting spiked with Bailey's Irish Cream.  These cupcakes are guaranteed to have you doing an Irish jig in no time!

Makes about 18 cupcakes

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream

Preheat oven to 350 degrees F. 

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. 

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture. 

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 20-25 minutes until risen and set in the middle but still soft and tender. Cool completely on a wire rack.

Bailey’s Cream Cheese Frosting:

8 ounces cream cheese, softened
1 stick butter, softened
3 cups confectioners sugar, sifted
5 tablespoons Bailey’s Irish Cream

In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese and butter to combine.  Gradually add the confectioners sugar.  Whip the frosting until peaks begin to form.  Add the Bailey’s and whip the frosting more to completely combine.

Frost the cupcakes and top with green sprinkles if desired.

 Featured on Mrs. Fox's Sweets!

 Recipe from Dave Lieberman

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Grilled Asparagus Soup

Temperatures are slowly rising outside, the days are lasting longer, and the sun is getting brighter.  That's right friends, spring time will soon be upon us!  What better way to celebrate the flavors of Spring than with this bright, fresh, and flavorful grilled asparagus soup.  This soup is light and healthy, creamy and satisfying all at the same time.  Enjoy this soup hot or try it chilled to welcome the Spring season.

Makes 4 servings

2 tablespoons butter
2 pounds asparagus, trimmed
1 small onion, finely chopped
Salt and freshly ground pepper
3 tablespoons all purpose flour
½ teaspoon ground coriander
2 14.5 ounce cans chicken broth
½ cup milk or half and half (I used half and half because I had some on hand and it gave the soup I nice consistency)
Olive oil
1 tablespoon lemon juice


Preheat grill pan or grill to medium heat.  Drizzle asparagus with olive oil and sprinkle with salt and pepper.  Grill spears for about 2 minutes, turning once.  Remove from grill.  Set aside ¼ of the spears.  Slice remaining spears in ½ inch rounds and set aside.

For soup, in a large saucepan melt the butter over medium heat.  Cook onion in butter for 5 minutes, until soft and translucent.  Add salt and pepper.  Sprinkle flour on onions; cook and stir for 1 minute.  Stir in coriander.  Slowly whisk in chicken broth.  Add ½ inch asparagus rounds.  Bring soup to simmering and simmer uncovered for 10 minutes, until thickened, stirring occasionally.

Using a submersion stick blender, or you can transfer batches of the soup to a blender, puree soup until smooth.  Stir in milk and heat through.  Cut reserved asparagus spears in 2 inch pieces.  Stir asparagus pieces and lemon juice into soup.

Recipe Adapted from Better Homes and Gardens Magazine

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Tuesday, March 6, 2012

Italian Chopped Salad

If you're looking for a tasty edition to any meal this Italian chopped salad is just the thing.  Crisp green leaf lettuce is combined with mozzarella cheese, sliced salami, garbanzo beans, tomatoes, and fresh herbs, all tossed with a tangy Dijon vinaigrette.  This salad would be the perfect accompaniment to pizza or pasta, or would make a satisfying lunch.


1 head green leaf lettuce
½ cup cherry tomatoes, chopped
¼ cup garbanzo beans, halved
¼ cup salami, sliced
¼ cup shredded mozzarella cheese
¼ cup basil, chopped
2 tablespoons flat leaf parsley, chopped


2 parts olive oil
1 part white wine vinegar
1 teaspoon Dijon mustard
Juice of 1 lemon wedge
Salt and freshly ground pepper


Toss all ingredients in a large salad bowl.  Top with dressing and toss well to combine.

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Saturday, March 3, 2012

Irish Soda Bread

Irish soda bread right out of the oven is the perfect accompaniment to any St. Patrick's Day meal.  It has a sugary outer crust with a moist, slightly tart and savory inside that is filled with currants.  This bread is such a special treat you'll want to make a loaf this afternoon!


4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into ½ inch pieces
1 ¾ cups buttermilk, shaken
1 large egg, lightly beaten
1 cup dried currants


Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.

Place the dough onto a well-floured board and knead it a few times into a round loaf.

Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.

Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Adapted from Barefoot Contessa

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