Sausage Potato Bake

     This is one of those quick and easy weeknight meals or even one for your busy weekend. Simply combine all ingredients into one baking dish, cover, and bake. Sausage Potato Bake.

Ingredients:

• 2-3 Italian sausage links cut into bites
• Handful baby potatoes cut in half
• Handful fresh green beans picked
• Handful grape tomatoes halved
• Half yellow bell pepper sliced
• Olive oil
• Salt/pepper
• Italian seasoning

1. Prep all ingredients as described above.

2. Preheat oven to 350 degrees.

3. Drizzle some olive oil over all ingredients, salt and pepper, and sprinkle a little Italian seasoning
blend.

4. Cover and cook for 60 minutes.

5. Uncover and cook for another 20-30 minutes.

     This was a great and filling meal for that quick and busy night.

Prep Time: 15 minutes
Cook Time: 60-90 minutes
Serves: 3+

Terry's Irish Root Soup

    My dad every fall around the festival time, for at least the past 20 years, has made what he likes to call an Irish Root Soup that his mother used to make. He took all the root vegetables he could find, along with some beef, and made a delicious hearty soup. Now, to be completely honest, only myself and just a few others enjoyed this soup. This past year, he decided to not make any as he felt no one but him would eat it. So in honor of the time of year and him, I decided to make him some. Terry's Irish Root Soup.

Ingredients:

• 2 small parsnips
• 1 rutabaga
• 1 turnip
• 2 carrots
• 2 small potatoes
• 1 small onion
• 1/2 lb beef chunks
• Sprig fresh rosemary
• Sprig fresh thyme
• Sprig fresh oregano
• Sprig fresh fennel
• 1 large Bay leaf
• Beef stock
• Salt/pepper

1. Gather your fresh herbs and make a bouquet of them with kitchen twine.

2. In a large pot drizzle a little oil and brown the beef chunks until cooked.

3. Pour in the beef stock.

4. Dice up your root vegetables into bite size pieces and toss in.

5. Toss in your bouquet of herbs and bring to a simmer.

6. Cover and cook for about 30 plus minutes or until all vegetables are tender. Salt and pepper to taste.

    This soup is so good and hearty. My father really appreciated me making this for him. It will always remind me of him for years to come.

Prep Time: 15 minutes
Cook Time: 30 plus minutes
Serves: 4+

Irish Chicken Potato Leek Pie

 

 

     Another fantastic recipe from my Irish roots. Well actually from the cook book my cousin got me about Irish food, but either way this is a true Irish meal. Like any type of savory pie, it is a mainstay with Irish cuisine. This one is based on a traditional one with exception of using puff pastry instead of regular pie crust. Give it a try and you will love it. Chicken Potato Leek Pie.

 

Ingredients:

 

• 1 cup red potatoes cut into chunks
• 6 tbs butter
• 1 skinless chicken breast
• 1 small leek cut into chunks
• 1/2 cup carrots cut into chunks
• 1/2 cup chopped mushrooms
• 2 1/2 tbs flour
• 1 1/4 cup milk
• 1 tbs Dijon mustard
• 2 tbs chopped sage
• Puff pastry
• Salt/ pepper

 

1. Preheat oven to 350 degrees. Cook potatoes in boiling water for roughly 5 minutes.


2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.


3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.


4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.


5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.


6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.


7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.


8. Brush some butter over the top and cook for roughly 45 minutes.

 

     This pie was unlike any other type of "pot" pie I have ever had. It was very hearty and full of flavor. Give it a try.

 

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4+

 

 

 

 

 

 

 

 

Paramount Potato Soup

     I was never a fan of potato soup. Not sure why, just didn't like it very much. Well that all changed a few years ago. My cousin made me try this recipe she discovered. I was in awe. I loved it. Creamy, delicious, and full of flavor. This is a spin on her recipe as I added a few things myself. Although not the most healthiest meal out there it is truly amazing. Paramount Potato Soup.

 

 

Ingredients:

• 1/2 lb bacon
• 1/2 white onion
• 3/4 lb small redskin potatoes
• 1 can cream of celery
• 1 can cream chicken
• 2 cups sour cream
• 3 cups milk
• 5 oz spinach or kale
• 1 cup cheddar cheese
• Water
• Salt/pepper

1. Take bacon and cut into bite size pieces. In a medium soup pot brown bacon over high heat.


2. Add in chopped onion and saute.


3. Add in spinach or kale and wilt. Remove whole mixture.


4. In same pot, chop up the potatoes and just cover with enough water. Bring to boil and cook uncovered for roughly 20 minutes. At this point there will be only about 1/2 cup water left in there.


5. In a large bowl whisk together the cream of celery, cream of chicken, sour cream, and milk. Pour into pot with potatoes.


6. Bring to low simmer and toss in the cheddar cheese. Simmer for roughly 20 minutes. Salt and pepper to taste.

 

You will love this soup. Trust me.

 

Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4 +

 

Bachelor's Pierogi

Bachelor's Pierogi

     Such an easy and delicious weeknight meal for the single guy who doesn't feel like cooking anything big. Just use store bought pierogi and add a little ingredients from the fridge and viola! a simple and delicious way to treat yourself tonight. Anyone can make these. They are full of flavor, delicious, and filling. Bachelor's Pierogi

Ingredients:

• 1 box store bought potato onion pierogi
• 4 strips bacon
• 1/2 white onion diced
• 1/2 green bell pepper diced
• 1/2 cup heavy cream
• 2 tbs butter

1. In a large skillet brown bacon, remove, and chop up.

2. Dice up the onion and pepper. In same skillet melt 1tbs butter and saute until tender and remove.

3. In another tbs of butter brown pierogi on both sides.

4. Toss back in the chopped bacon, peppers, and onions.

5. Pour in the heavy cream, cover, and simmer for about 10 minutes or until pierogi are tender.


     That is it. Quick, easy, and simple and full of flavor. Enjoy!

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 2-3

Summer Sausage Simmer

Sausage Summer Simmer

 

 

 

      Ever have those evening where you just have no idea what to make? You open your fridge and freezer and just stand there…….Thinking about what you could possibly put together that would help your craving. Do I want chicken? No! Do I want burger? No! Do I want something simple like cereal or and boxed meal? No! No! And no!. Then you see some Italian sausage. You think I could sauté them add some fresh garden vegetables and make a simple skillet simmer. Exatcly!! And you have a completely new and exciting dinner meal that you can add to your recipe box.  Summer Sausage Simmer.

 

Ingredients:

• 4 Italian sausages
• Garlic
• 1 Zucchini
• 1 squash
• Small bulb of fennel
• Handful of small yellow potatoes
• ½ cup chicken stock
• ½ cup white wine
• Olive oil
• Salt/pepper

 

1.       Dice the sausage into bite size pieces. Sauté in a skillet in a little olive oil over medium high heat until browned.

2.       Remove and set aside. In same skillet sauté diced zucchini, squash, diced fennel bulb, and bite size potatoes.

3.       Pour in the chicken stock and white wine.

4.       Add back in the sausage and salt and pepper.

5.       Cover and simmer for about 20-25 minutes on low until all ingredients are cooked through

 

     This little simmer pot was fantastic. I served with a spinach salad on the side. Fulfilling and delicious.

Prep Time: 15 minutes

Cook Time: 30  minutes

Serves: 2-4

 



Crockpot Stew

Crockpot Stew

     Ever have those days where you need to cook something quick and easy because you just don’t have enough time to cook a big meal. This dish is so easy and simple. All you have to do is prepare all the ingredients right as you get up and throw it all into the Crockpot. It only takes about 15 minutes to prep. Toss it all in, place the lid on, and walk away. That is the beauty of crock pot meals. They are great if you do not have enough time and the dish that comes out is fantastic and delicious. This crock pot stew is so simple and easy to put together it will definitely be a go to meal. Crockpot Stew.

 

Ingredients:

• ½ lb stew beef
• 2 cups beef stock
• 2 tbs flour
• Handful diced onion
• Handful diced baby carrots
• 1 10oz can green beans drained
• Handful frozen corn
• Handful diced yellow baby potatoes
• Pinch of favorite steak seasoning
• Crockpot

1.       Dice up the vegetables that are needed to go into the crockpot.

2.       Toss the beef cubes in some salt and pepper.

3.       Whisk the flour into the beef stock slowly

4.       Toss all ingredients into the crockpot. Place lid on and turn to low. Cook for 4-6 hours.

Simple, easy, and delicious. This stew is so tender and does thicken up. If not you can always create a corn starch slurry to make it even thicker to your desire.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low
Serves: 2-4 people

Aromatic Chicken Stew

Aromatic Chicken Stew

     This dish is inspired by my older middle brother Greg. For this past Christmas he gave me a cookbook. Not just any cookbook but a true Mexican cuisine cookbook. Mexico The Cookbook written by Margarita Carrillo Arronte is a fantastic book filled with hundreds of recipes. I chose this first recipe because it seemed easy and the availability of the ingredients would be easy to come by here in West Virginia.

      The great thing about this cookbook is that she lists each recipe with not only ingredients needed but the region for which the recipes come from. Aromatic Chicken Stew comes from the Oaxaca region. The area is in the Southwestern region of Mexico close to the bend in the country. This dish was extremely easy to make, took very little time to prep, and filled the kitchen with fantastic aromas that kept me hungry for days. This dish was great. I made some adjustments because her original recipe served 6 and called for a whole chicken. Please enjoy my version of a Mexican dish called; Aromatic Chicken Stew.

 Ingredients:

• 2 small boneless chicken breasts
• 1 tbs vegetable oil
• ¼ diced red onion
• 1 clove diced garlic
• 2 diced tomatoes
• 1 diced green chile
• 1 clove
• 1 small Bay leaf
• ½ cup dry white wine
• 1 large potato diced
• White rice.

 

1.       In a pot place chicken and enough water to cover. Bring to boil and let simmer for 20 minutes. Remove chicken and set aside before cutting up into chunks. Reserve the chicken water.

2.       In a large sauce pan pour the oil and sauté the onion, garlic and tomatoes. Sauté for about 5 minutes.

3.       Place mixture in a food processor and add one cup of chicken stock reserved and puree. Strain through a sieve and sit aside.

4.       In same sauté pan add the potatoes, the chicken, the bay leaf, clove, and white wine. Pour in the pureed mixture and cover and let simmer for 20 minutes until the potatoes are cooked through. 

5.       Serve over the white rice.

 

(Note: my mixture got a bit dried out so I found using some tomato juice helped add more liquid for the dish to be uniform. You could use more chicken stock; however I didn’t want it thinning out too much.)

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4

Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html

 

Harvest Soup

Harvest Soup

 

     It's starting to be autumn here and one good thing about that is it is slowly becoming soup weather. Anyone that knows me knows that I love a good soup. I love making soup. It's so easy and fun all you have to do is throw everything into one pot and you have a delicious, healthy, and warming meal in one bowl. I have many soups in my repertoire. Some are even posted on here. However I am always trying to come up with a new type of soup. I created this one to utilize some of the summer’s end vegetables that I was able to find at my market. This soup is hearty, full of flavor, and so comforting that I went back for not only seconds but thirds and fourths. I am calling this recipe Harvest Soup and it is sure to become one of my favorites and one I will definitely be making for guests from now on. Give this quick and amazing soup a try. Harvest Soup:

Ingredients:

• 32 oz of Chicken broth
• 1 15 oz can tomato sauce
• 1 cup diced potatoes
• 1/2 white onion diced
• 1 head of kale
• 2 chicken breasts
• 1 12 oz can cannellini beans
• 1 cup diced carrots
• 1 clove diced garlic
• Salt/pepper
• Bay leaf

      In a large soup pot or Dutch oven pour in all the chicken broth. Place your frozen chicken breasts into the pot and bring to a boil. Cook for about 15 minutes until the chicken is cooked through and remove. In same pot pour in the tomato sauce. Toss in the diced potatoes, onions, carrots, diced up kale, garlic, and bay leaf. Let simmer until the potatoes are about cooked through. Dice up the chicken and toss back in along with the cannellini beans. Salt and pepper to taste and let simmer for about 15 minutes. Serve with grated parmesan or nice crusty bread. This soup is fantastic. You will definitely fall in love with it.

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Serves 4-6 people

Poor Man's Potatoes

Poor Man's Potatoes

  

 

     A dish created by my paternal grandmother, at least according to my father.  A simple dish cooked down to create a warming meal packed full of flavor and goodness.  Not sure if it is Irish or American but this dish is definitely a favorite of my fathers. So much so that he used to make it all the time, however my mother never really liked it so it kind of died out at my parent’s house. My father always used green bell pepper. I used red bell pepper as it was what I had in the freezer. This is a guy’s guy meal. Simple, one pot stop, meat and potato kind of meal. Add some fresh bread or rolls and you have something to scoop up that juicy broth my father called "soogie". Whether a blue collar working man or white collar, this dish is down home good old boy kind of meal. Poor Man’s Potatoes

 

Ingredients:

• 3 russet potatoes peeled and sliced into coins or halves
• 1/2 large white onion chopped
• 1/2 lb bacon diced
• 1/2 red or green bell pepper chopped
• Salt/pepper

     In a large skillet cook your bacon just until it starts to turn brown. Toss in your chopped onion, pepper, and sliced potatoes. Cover with just enough water to barely cover the mixture. Salt and pepper a bit, cover with lid and let simmer over medium high heat for about 15 minutes.  Remove the lid and let simmer for another 15-20 minutes over low to medium heat.  At this point you can taste test the dish to make sure it has enough seasoning and the potatoes are cooked.  You will have some liquid left in the pan but this is the "soogie" part you will slurp up. Serve with a side of green beans, carrots, asparagus, or any type of vegetable you like. You can even serve this dish as a side to a wonderful meat entrée; however trust me it is just as good as the center piece of your meal. I actually took over a to-go container of this once I made it to my father. He stood there in the kitchen and ate the whole thing as if it was his last meal. Guess it compared to the original, huh? Serves 4-5 people.



 

Luck of the Irish: Beef and Guinness Pie With Colcannon

Beef and Guinness Pie and Colcannon

 



     It's that time of year, where everyone becomes Irish for the St. Patrick's Day festivities, at least here in the States.  Luckily, I can proudly call myself one without having any guilt to only using it as an excuse to drink heavily. I am just as proud of my Irish heritage as my other.  Growing up we had a few Irish dishes here and there only if eating at my paternal grandmother’s house or if my father decided to cook something.  While I was in Ireland a couple years ago my cousin had this wonderful dish on our last night in Dublin, a piping bowl of Beef and Guinness Stew.  We sat there and ate our wonderful dishes.  I had already had another stew on our trip and was attempting to eat something different every day. (Keyword here is attempted).  I will admit I did my fair share of eating Coddle and the famous breakfast many times.  Anyways, her plate of beef and carrots in a nice thick brown broth were fantastic.  I had seen it on many menus, whether alone or in a pie.  It is as famous of a dish as their Cottage/Shepherd's Pie or Irish Stew.

     During St. Patrick's Day it has become a tradition now at my house that I cook a traditional Irish meal and have family and friends over. We eat, drink, laugh, and typically go out to the bar.  This year we actually stayed in and played games.  Anyways, the point of this post is about the wonderful traditional dish that I made.  I am giving you two different recipes for this meal; one for the Pie and one for the wonderful side dish.  Another typical dish you will find in Ireland, Colcannon.  Colcannon is a simple mashed potato dish with a twist.  Add in some sautéed kale and green onion and you have a tangy, peppery, mashed potato that no one will push away.  Please enjoy my St. Patty's Day Meal.

Beef and Guinness Pie

Ingredients:

• 1 1/2 lb chuck roast
• Flour
• 4 tbs butter
• 1/2 white onion
• 1 cups carrots
• 1 clove garlic
• 1 1/3 cup Guinness
• 1 1/3 cup beef stock
• 1 tsp rosemary
• 1 tsp thyme
• 1 small bay leaf
• 1/3 can crushed tomato
• 1 tbs Worcestershire
• Salt/ pepper
• 4 Store bought pie crust dough rolls

     Take the 1-1/2 lb chuck roast and slice it into bite size pieces.  Dust the beef with flour.  In a large sauté pan brown the beef in 2 tbs butter.  Once brown remove from the pan and set aside.  In same pan sauté the carrots, onion, and garlic in another 2 tbs butter just until fragrant and translucent.  Next pour in the stock and Guinness.  Scrape up the bits and pieces from the bottom of the pan.  Once the mixture is simmering toss in the rosemary, thyme, bay leaf, tomato, and Worcestershire sauce. Turn heat down to very low, cover and simmer for 2 hours.  Stirring here and there to make sure the mixture is not sticking. If after an hour and a half  the sauce has not thickened to your liking you can create a slushy by removing some of the juice and adding it to more flour to create the thickener that you would then pour back in and incorporate.

     I took the store bought pie crust rolls and made six individual small pies from the dough provided by cutting them into smaller shapes.  You can create one large pie or as many small ones as you want.  As mentioned if using store bought small pie pans this recipe makes just enough for six people to enjoy their own little meat pie.

     Preheat oven to 375 degrees.  Meanwhile create an egg wash and brush the mixture over each pie.  Cut slits into the top of each pie to allow the steam to escape.  Bake in the oven for 35-45 minutes or until the crusts appear golden brown. 


Colcannon

Ingredients:

• 4 russet potatoes
• Small bunch of kale
• 1/2 cup diced green onion
• Milk
• Butter
• Red pepper flakes
• Olive oil
• Salt/ pepper

     Peel and dice the potatoes up into small bite size pieces.  Boil in a pot of water until the potatoes are fork tender.  Drain the water and toss in the butter and about a 1/3 cup of milk.  Mash the mixture into a smooth mashed potato. In a side sauté pan sauté the kale, diced green onion, and some red pepper flakes in some olive oil until nice and tender. Stir into the potato mixture, salt and pepper to taste, and serve.  Serves 4-5 people. 

     If you are not feeling the slightest bit Irish or ready to dance the Irish jig when you've finished with this dish, you my friend do not appreciate good cuisines.  Hope you all enjoy this Irish classic.  Definitely makes you realize that Irish cuisine is as good as any other.



Dublin Coddle- An Emerald Isle Treat

Coddle

 

     Dublin Coddle? What is that?  Well it is one of the best and easiest Irish dishes anyone can make.  The dish is said to have originated in the capitol city of Dublin.  Because people living in the city were poorer than those of the farmlands and country they had to make a version of the Irish Stew that was more affordable.  So they combined the cheap bangers, (sausages), and rashers, (bacon), along with the other ingredients in a traditional stew such as potato and onion and cooked them down in a liquid until you had a very different, but amazing in its own right, stew. 

    

     I love this soup.  Being part Irish I am proud of this soup. It is really very simple.  Clean up was a snap.  The flavor of this soup is amazing.  I first discovered it in Dublin of course.  Since having it there one night I ordered it again another, then another, until my cousin said I had to stop and try something else. “Enough sausages!” she announced. I added a bit of ale and cream to add even more depth to this soup.  Don't be afraid to have the bacon and sausage links in the soup. Trust me you will love this.  Dublin Coddle

 

Ingredients:

• 1/2 lb bacon cut into bite size
• 8 sausage links halved
• 1 cup carrots chopped
• 1/2 white onion rough chopped
• 1 cup yellow potatoes chopped bite size
• 32 oz chicken stock
• 1/2 pint ale
• 1 cup cream
• 1 tsp thyme
• Parsley
• Salt/pepper

     In a stock pot begin to brown the bacon.  Once the bacon is halfway cooked pour in the ale and simmer until half reduced. Toss in the sausage, carrots, onion, potatoes, and pour in the chicken stock.  Bring pot to a boil.  Lower heat and simmer for about 1 hour until all vegetables are cooked through.  Stir in the thyme and salt and pepper to taste.  Stir in the cream.  Serve in bowls with parsley sprinkled on top and with a nice piece of bread. Serves 2-4.  This dish will shortly become a favorite of yours and renew your faith in good Irish food.

 

Vegetable Beef Soup

Vegetable Beef Soup

     It's winter here in the wonderful mountains of WV.  By this I mean it is freaking cold.  Probably one of the worst places for winter on the east coast.  What better dish than a nice bowl of soup.  How about a bowl of vegetable beef soup?  The variety of vegetables cooked down in a warm beef broth accompanied by some chunks of tender beef.  My version of a vegetable beef soup is simple.  No clue why I chose the ingredients that I did, they just work well together. Serve it up with some nice fresh baked rolls and you have yourself a wonderful cold winter night’s meal. Here goes: Vegetable Beef Soup


Ingredients:

• 1 lb stew beef
• 2 boxes beef stock
• 1-cup potatoes
• 1-cup carrots
• 1/2 10oz can corn
• 1/2 10oz can green beans
• 1 small zucchini
• 1 10oz can diced tomatoes
• 1/2 white onion
• 1 tsp rosemary
• 1 tsp savory
• Ditallini

     In a large Dutch oven or stockpot brown beef in a bit of olive oil.  Toss in onion and carrot and simmer until the onion has become a bit translucent.  Pour in the stock and toss in the potatoes, corn, green beans, zucchini, diced tomatoes, and the herbs.  Stir and bring to a boil.  Lower temperature and simmer for about an hour to an hour and a half.  15 minutes before ready to serve toss in the ditallini and simmer until pasta has cooked.  Serve with a nice roll or piece of bread. Enjoy!!!

Hurly Burly Stew

 

     I came up with the idea for this soup when I had some things in my fridge that needed to be used up.  It was cold and I wanted some type of soup or stew. I remember my aunt and my father telling me that my Grandmother Binns used to make soup with stuff she had leftover in the fridge.  A lot of the usual stuff and she called it something like "icebox soup".  Now I am not claiming that this is anywhere close to it, but the idea reminded me of that story. 

    

     The name Hurly Burly is also of some significance to my Grandma Binns. She used to tap and drum on our backs as a kid and sing this song.  The song actually comes from an old Irish camping game that people played.

 

"Hurly Burly trump the trace,

The cow ran through the market place.

Simon alley hunt the buck,

How many horns stand up?"

    

     The idea was to drum this song on someone’s back as they were blindfolded and then ask him or her to guess the number of fingers the drummer is holding up, (how many horns?) This game continued around the campfire until the person got it right. This soup is given the name because, "can you guess how many horns stand up?" (What is in it?)  That's it.  You can put in this soup anything you want.  That is the beauty of it, whatever is in your refrigerator. Soup is just that, whatever you decide to put in. So, can you guess how many "horns" is in this soup?  Below you will find a simple description of what I placed in this soup.  It was what I had leftover in my fridge.

 

Ingredients:

• 1/2 lb beef stew
• 1 large potato diced
• 1/2 white onion
• 1-cup baby carrots
• 1 10oz can crushed tomatoes
• 1 cup of chicken stock
• 1 orange Hungarian pepper diced
• 1 red mini red pepper diced
• 1 handful of fresh baby spinach
• 1 sage leaf diced
• Little white wine
• Salt/pepper

    

     I started out in a large sauté pan or pot by cooking the onion and carrots over a little olive oil until the onion is tender.  I then took the beef stew cubes placed them in a brown paper bag, spooned some flour, salt and pepper in, closed bag and shook until all the beef was covered lightly with the flour.  I then dumped the beef into the pan to brown it. Add in the stock and white wine and bring to a simmer.  Toss in the crushed tomatoes, diced peppers, diced sage leaf, diced potato, and bring to a simmer.  Cover and let cook for about 30 minutes adding a bit of water here and there when it thickens up to add a bit of liquid.  Toss in the baby spinach, simmer for another 15 minutes, salt and pepper to taste, and serve with some delicious crusty bread. This "fridge" soup or "leftover" soup is perfect when you don't know what to cook.  Just take whatever you have in your fridge and throw it in the pot for soup. So, can you guess how many horns stand up? Perfect! Serves 2-4 people. 

 



Grandma Binns and I on her porch

Bangers and Mash

Bangers and Mash

     When I decided to plan this wonderful meal I was inspired from an event that occurred on my travels in Ireland last fall.  I was sitting in a nice little pub in Blarney.  A live musician was strumming her guitar as the patrons sat around eating their meals.  I looked across the room from me and sitting at a little bar table on a bench was a young attractive Irish woman.  She was wearing a nice black skirt and white button up dress shirt and gingerly eating her Bangers and Mash.  Watching her, almost so prim and proper like, cut her banger with a knife and gracefully scoop up some mash and gravy with both her knife and fork was quite peaceful.  She would then sit back, take a sip from her Ale, and smile at how relaxed and pleasant she was feeling at that exact moment.  Was it the wonderful hearty Bangers and Mash accompanied by the soothing sounds of the performer?  Or was it a great and relaxing ending to a hard days work?  I like to think it was the Bangers and Mash. 

     Bangers and Mash, the quintessential English/Irish pub grub.  As a man and self proclaimed bachelor, I like to think that meat and potatoes are the perfect, "guy" meal. I love the simplicity of this meal.  Quick, easy, and loaded with flavor.  I indulged myself in this meal.  Sat gladly on my living room floor against my coffee table eating this meal while drinking a nice ale.  I felt like I was back in Ireland even for just a brief moment.  Sadly I was unable to purchase actual English/Irish Bangers as I live in a small town in rural WV.  I substituted with Bratwursts.  This serves only 2 people. 

Bangers and Mash with Onion Gravy

Ingredients:

 

• 5 Bratwursts, (preferably actual bangers)
• 1/2 white onion
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 1 tbs butter
• 1 tbs olive oil
• 2 tbs flour
• 2 cups beef stock
• 1/3 cup ale
• 1 tsp thyme
• 2 cups yellow potatoes
• Milk
• 1 tbs butter
• Salt/peppr

For the Bangers-

     In a skillet place the Bangers and cover with just enough water.  Turn on burner and boil the bangers for about 10 minutes.  Drain and pour in a little olive oil.  Brown the bangers on all sides over low to medium heat for about 20 minutes until done. 

For the Gravy-

    Meanwhile in another medium skillet melt 1 tbs butter and 1 tbs olive oil.  Cut the onion into slices and sauté over low heat until they start to caramelize.  Add the tsp of sugar and balsamic vinegar and mix to assist in the caramelizing process. Toss in and mix the 2 tbs of flour and stir until the flour has cooked.  Pour in the beef stock and ale and mix in the thyme.  Stir and simmer on low until the gravy thickens.

For the Mash-

     Cut the potatoes into bite size pieces and boil in a sauce pan until fork tender.  Drain and mix in 1 tbs of butter and some milk.  Mash and salt and pepper for taste.

Assemble-

     Now get ready, this meal as simple and unusual as it is will blow your socks off with its taste.  Place a scoop of potatoes on your plate.  Top with a couple of the bangers.  Finish with pouring some the onion gravy over top.  Enjoy!  You are welcome.

 



Pot Roast

Pot Roast and Vegetables

 

         When someone says, what is considered a traditional American meal? Many dishes in my opinion come to mind. I think of hamburgers, hotdogs, pie, BBQ ribs, meatloaf, fried chicken, etc. But many people forget one of the most famous American meals, Pot Roast, a true comfort food that everyone enjoys. Who didn't grow up having their mother cook a Pot Roast in the oven with some fresh root vegetables? The smell lingering in the house all day was amazing. It was the perfect dish to have on a rainy or winter day. A Sunday meal with the whole family, or as I did, a warming meal during the week. Since cooking for only one is at times difficult, I took a 2 1/2 lb roast and cut it in half and froze the other part. The result was still enough to serve at least 2 people. I do not own a crock-pot so I placed it in the oven on low before I went to work that morning and came home halfway through the day to take it out. Once I arrived back home that evening I just put it back in the oven at medium temp for about 20 minutes to warm it back up. The final result was a delicious and very moist dinner. Hope you enjoy my version of Pot Roast and Vegetables.

Ingredients:

• 1.2 lb Chuck Roast
• 2 cups halved small redskin potatoes
• 1 1/2 cups mini carrots
• bunch of green onions 1in cuts
• 2 cups beef broth
• 1 tbs soy
• 1 tbs worcestershire
• 1 tsp McCormicks steak seasoning
• 1 clove garlic

       Preheat oven to 225F.  In a Dutch oven take the cut potatoes, carrots, garlic, and green onions and toss in.  Place the roast in the center on top of the vegetables.  In a mixing bowl combine the broth, soy, worcestershire, and McCormicks seasoning and mix.  Pour over the roast and vegetables.  Cover and place in the oven.  Cook for 4 hours.  Perfect for 2-4 or just yourself as leftovers.

Irish Stew and Apple Braised Cabbage




Irish Stew and cabbage

       A traditional Irish dish that is so simple and can be also so tasty is Irish Stew.  Since this is St. Patrick’s Day and being part Irish I have decided to share my version of Irish Stew along with some Apple Braised Cabbage.  Some people like to think that Irish food can be somewhat a bit bland; however I have found it to be some of the best and most hearty and delicious meals.  Give this dish a try and trust me you will love it and will add it to your St. Patty’s day menu or winter weekend line up. 

Ingredients:

• 1 lb stew beef
• ½ lg white onion
• 2 cups baby carrots
• 2 cups baby golden potatoes
• 1 ½ cups beef broth
• ½ cup good Irish Ale
• ½ tsp savory
• ½ tsp thyme
• 1 bay leaf
• Parsley
• 2 tbs butter
• 
  

  1 tbs flour

     
   

    In a Dutch oven over medium high heat, brown beef in a tbs of butter.  Meanwhile dice up the onion, carrots, and potatoes into nice bite size chunks.  Toss in the onion and sauté.   Stir in the tbs of flour and mix in to add some thickening to the later stew.  Toss in the carrots and potatoes. 

     Stir in the beef broth, the ale, along with the savory, thyme, and bay leaf.  Bring to a nice simmer and turn the heat down to low.  Cover and simmer for about 2 ½ to 3 hours stirring occasionally.  Before serving, stir in the last tbs of butter to give some silkiness.   Sprinkle with parsley and serve.  Serves 4.

Apple Braised Cabbage

Cabbage is an Irish staple and goes well served as a side dish with stew.  I used already shredded green cabbage.  Just a quick sauté in a pan and you are ready to serve.

Ingredients:

• 15ox shredded green cabbage
• 1 ½ - 2 cups apple juice
• 1 tbs butter

In a large sauté pan melt butter and toss in the cabbage.  Sauté until cabbage has softened a bit.  Pour in the apple juice.  Cover and simmer on low until the juice has been absorbed by the cabbage.  Serves 4.