Banger and Mash Hand Pie

 

Banger and Mash Hand Pie

      I was craving something simple and yet slightly Irish/English that I could easily make. I have always loved Bangers and Mash but didn't feel like having the traditional sit down meal. This is one of the perfect weeknight meals that you can whip up in a hurry for the family or for yourself if on the go. Great flavors all in one handful. Banger and Mash Hand Pie

Ingredients:

• 2-4 Bangers casing removed, (I used Brats as that is what I had)
• 1/2 white onion sliced
• Left over mashed potato
• 1 store bought pie crust
• 1 tbs Balsamic vinegar
• 1 tbs Sugar
• 1 tsp dried Thyme
• Salt/Pepper

1. In a large skillet over medium heat sauté onions in a bit of butter until caramelized. 

2. Add in a splash of balsamic vinegar and 1 tbs sugar to help the caramelizing process and give some more flavor the the onions.

3. While doing this you can push them off to the side and toss in the bangers to brown. Break up the sausage into pieces.

4. Now roll out your store bought pie crust and cut into about 6 inch diameter circles using a cup, cutter, or bowl. Should get about 6. Do another pie crust the same way so to get tops for each pie. Total 12 in all.

5. Take a spoon full of leftover mashed potatoes and spread in the center.

6. Top with some sausage/onion mixture and cover with another pie crust.

7. Crimp the sides with a fork and slice 2 slits in the top of each one for steam to release.

8. Cook in a 350 F degree oven for roughly 20 minutes or until golden brown.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2+

The perfect little Irish/English hand pies on the go. Will definitely make these again. 

Chocolate Fettuccini

      I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. 

 

Ingredients:

• 3/4 cup flour
• 1 1/2 tbs cocoa powder
• 3 eggs
• 3 strips bacon
• 2 tbs butter
• 1 Sage leaf
• Arugula
• Salt/Pepper

Make the pasta

1. Combine flour and cocoa powder in a large bowl.

 

2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.

 

    Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.

 

3. Roll out dough into pasta using pasta machine.

 

4. Cook in boiling water until al dente.

Sauce

1. In large skillet brown bacon. Remove, drain, and chop into small pieces. 

2. In same skillet melt 2 tbs butter and sauté until turning brown.
3. Stir in diced sage leaf. Then toss in arugula and wilt.
4. Toss bacon back in. Toss with freshly cooked pasta. Serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2+ 

    This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try.  

 

Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Eleanor's Broccoli Chowder

Eleanor's Broccoli Chowder

     This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. Eleanor's Broccoli Chowder.

Ingredients:

• 2 cup cubed potatoes
• 1 cup sliced carrots
• 1 cup diced celery
• 16 oz chicken broth
• 1 cup milk
• 13 oz canned corn
• 8 oz cheese whiz
• 1 bunch broccoli florets
• Salt/ pepper

1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.

2. Add in drained corn and bring to a low boil.

3. Add in broccoli and cheese whiz.

4. Cook for 15 minutes simmering on low.

5. Add in milk and stir. Salt and pepper to taste and serve.

     This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Serves: 4+

Carbonara

CARBONARA

The quintessential Roman dish. That true to roots Italian delicacy. That dish that Americans have turned into a cream base. What is it? Carbonara!!! Delicious, Rich, Simple, and only 4 ingredients.

Ingredients:

• 2 eggs
• 1/2 cup Parmesan Reggiano
• Black pepper
• Sliced guanciale
• Spaghetti

1. In a large saute pan, dice up about 1/4 cup of fresh guanciale into small dime size bites. guanciale is the cheek of the pig that has been cured. Saute until crisp and brown. Remove and let drain on a paper towel.

2. In a small bowel whisk together the eggs, Parmesan Reggiano cheese and lots of black pepper.

3. Once pasta is cooked. remove hot pan from stove you cooked gaunciale in and toss it back in. Toss in pasta and stir. Then quickly mix in the egg mixture to coat the pasta. Serve with more fresh cheese on top.

This is simple, delicious, and very RICH. You will never go back to eating a fake cream sauce version again.

Prep Time: 5 min
Cook Time: 10 min
Serves: 2

Ricotta Spinach Pistacchio Pesto

Ricotta Spinach Pistachio Pesto

    Here is one of those dishes you sort of come up with impulsively. I went into my fridge one evening and noticed I had left over ricotta and some spinach in a bag. I also typically have pistachios lying around. "Here's a good idea, why not combine them into a delicious new pesto sauce for fresh pasta?" This turned out to be one of those flavor combinations that saved the day. Ricotta Spinach Pistachio Pesto.

Ingredients:

• 1/2 cup ricotta cheese
• 1-cup fresh baby spinach
• 1/2 cup pistachios
• Parmesan cheese
• Garlic
• Pasta of choice

1. In a blender combine ricotta, spinach, pistachios, Parmesan cheese, and garlic and blend until creamy. Add oil if needed to thin out a bit.

2. Cook pasta as normal and then stir with the pesto sauce.

3. Top some crushed pistachios and Parmesan cheese.

As weird and interesting that this pasta dish is, the flavor combination was amazing....

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2+

Irish Shortbreads (Leonas)

   

Irish Shortbreads

      So these traditional Irish Shortbreads were made in honor of my Irish grandmother Leona. I made these for Christmas and have since made them again because they are so good. The tribute to Leona has to do with not only the cookie itself but also the addition of the flavor, grapefruit. The reason behind this is that every Sunday morning growing up, after mass, everyone in the family would gather at grandma and grandpa Binns' for a big breakfast. Each breakfast typically consisted of everything from eggs, bacon, ham, sausage, toast, coffee, and initially started with a nice plate of a half a grapefruit. Never a fan of the fruit, even with sugar sprinkled on top, but thought I would add the flavor to brighten up these cookies. Irish Shortbreads (Leonas).

Ingredients:

• 2 sticks of Irish butter
• 1/2 cup sugar
• 2 1/2 cups flour
• 1 large grapefruit zest and 2 tbs juice

1. Preheat oven to 300 degrees.

2. In large mixer cream together softened butter and sugar.

3. Add in zest of large grapefruit and tbs juice.

4. Slowly mix in the flour in small batches until it forms a ball.

5. Roll out onto floured surface until about 1/4 inch thick and cut into shapes using cookie cutter.

6. Bake about 30 minutes. 

     These cookies are so delicious. Very buttery and silky with a perfect crisp to them. The addition of the citrus gives them that slight freshness when you bite into them. Give them a try!

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 20-30 cookies.

Frank's Calabrian Fusilli

Calabrian Fusilli

     So this pasta is something we never grew up on. As far as I can tell, according to my mother, Grandpa may have made this once or twice, but he died a long time ago. The type of pasta is from his area of Italy and definitely will take a few more tries to get it perfected. The dough I used was also a traditional one with just flour and water with a little salt. I highly recommend using equal parts AP flour and Semolina but for this time I used only AP. Fusilli is a spiral type of pasta that sort of resembles a screw. The store bought kind are typically not what it looks like when homemade. I have been looking for the specific "ferro" tool used to perfect these but until then I used an old coat hanger. I combine a few specific flavors to the Calabrian region for the sauce and the outcome was AMAZING!. Frank's Calabrian Fusilli.

Ingredients:

Sauce:

• 1 lb ground Italian sweet sausage
• 12 oz tomato sauce
• 1/2 diced white onion
• 1 clove garlic
• 1 cup chopped green olives
• 1 cup white wine
• Pinch rosemary
• Pinch sage
• Salt/ pepper

Pasta:

• 2 cups flour
• 3/4 cups water
• 1 tsp salt

1. Make the Fusilli. Simply combine the flour, salt, and water into a ball. Kneed for roughly 5-10 minutes until dough is firm and soft at same time. Cover with plastic wrap and let sit for over an hour.

2. To make the pasta, cut off chunks of the dough and roll into long slender snake like shapes. Pinch off about a 1/2 inch chunk and gently with a ferro, or in this case a coat hanger, roll and spin around to make the traditional spiral shape. Continue until all noodles are complete. Cook in boiling water for roughly 5 minutes. (See below Video).

3. Make the sauce. In a large saute pan brown the ground sausage until cooked through.

4. Add in chopped onion and cook until tender. Then toss in garlic.

5. Pour in white wine and simmer until reduced.

6. Add in tomato sauce, olives, sage, and rosemary and bring to a low simmer. Cover and cook about 10 minutes.

7. Toss with pasta and serve immediately. 

Prep Time: 20-30 minutes

Cook Time: 15 minutes

Serves: 2+

     This dish was just perfect and I am sure my grandpa would be proud. I definitely need to practice making this kind of pasta though. Practice makes perfect!

Easy Beef Stir Fry

Beef Stir Fry

 

This easy and quick stir fry is so much better when made at home and in the convenience of your own kitchen. Easy to make and the perfect combination of flavors. No need for take out now.   Beef Stir Fry.

Ingredients:

• Thinly sliced beef strips
• Worcestershire
• 1/4 cup Soy sauce
• 1 tsp fresh diced ginger
• 1 tsp sugar
• Small bag mixed stir fry vegetables
• Vegetable oil
• Cornstarch
• Rice
• Salt/pepper

1. Toss beef strips with some shakes of Worcestershire sauce. Salt and pepper Dredge in some cornstarch.

2. In a wok drizzle some vegetable oil and bring to a sizzle over high heat.

3. Cook steak in wok until browned. Remove

4. In same wok saute the ginger and mixed vegetables until tender.

5. Combine soy sauce and sugar in a bowl and pour into wok.

6. Toss beef strips back in and simmer on low until sauce thickens. Serve over cooked rice.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2+

Korean Bulgogi Cups

Korean Bulgogi 

     Have always been a fan of certain Korean dishes and decided to test my hand at a fairly simple one that packs a ton of flavor. This was an easy weeknight meal that anyone can throw together and is also a bit healthy as well for those watching what they eat. Korean Bulgogi Cups.

Ingredients:

• 1 steak or 1/2 lb small beef roast cut into thin strips
• 1/4 cup brown sugar
• 1/2 cup soy sauce
• 2 tbsp sesame oil
• 1 clove garlic minced
• 1/2 tsp minced ginger
• 1 tbsp rice wine vinegar
• Sesame seeds
• Cooked white rice
• Bibb, Boston or Butter lettuce
• Shredded carrots

1. Slice beef into thin strips and place in a plastic sealed bag.

2. In a bowl combine the brown sugar, soy sauce, 1 tbsp sesame oil, garlic, rice wine and a few sesame seeds. Whisk together and pour into the bag of beef to marinate for at least 1 hour or even overnight.

3. In a large wok, drizzle the other 1 tbsp sesame oil. Remove beef strips from bag and saute until cooked through. Only should take a few minutes.

4. Pour in the sauce and let it reduce a bit and thicken up.

5. Take a bit of lettuce and spoon in some cooked white rice. Top with a few beef strips and some shredded carrots. Consume.

      These were so good and felt like I was being healthy eating them. Packed full of flavor with the combination of sugar, soy, and sesame and definitely left me wanting more. Enjoy!

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 2+