Irish Beef Stew

Looking for a recipe for St. Patty’s day here is a recipe that is easy and delishes.  Serves about 6 people and takes about 1 hour and 55 minutes to be fully ready to serve, 15 minutes to prep and 1 hour and 40 minutes to cook. Image result for irish beef stew


  • 1 tablespoon olive oil
  • 1 pound stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 leek, thinly sliced
  • 2 carrots, peeled and diced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 1/2 cup frozen peas

Garlic Mashed Potatoes:

  • 2 pounds russet potatoes, peeled and quartered
  • 4 cloves garlic
  • 1/2 cup half and half*
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
  2. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
  4. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
  5. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
  6. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
  7. Serve immediately with garlic mashed potatoes.

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Sausage Hash Brown Breakfast Casserole

1 pound hot pork sausage
1/2 (3t0 oz.) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper
1 cup milk
3 large eggs, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
2. Heat a large skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together  in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
4. Bake in the preheated oven until bubbling and golden, about 45 minutes.

Tip: Aluminum foil helps keep moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Recipe/Picture from

Slow-Cooker Pulled Pork


Level: Easy


  • 1 Onion, finely chopped
  • 3/4 c. ketchup
  • 3 tbsp. tomato paste
  • 1/4 c. apple cider vinegar
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. mustard powder
  • 1 tsp. cumin
  • 1 3- to 4-lb pork shoulder, trimmed of excess fat
  • Coleslaw, for serving
  • Barbecue sauce, for serving
  • buns, for serving


  1. Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Stir until evenly combined. Season with salt and pepper. Add the pork shoulder and toss to coat the meat in the sauce. Cover the slow cooker and cook on high for 5-6 hours, until tender.
  2. Remove pork from slow cooker and transfer to bowl. Shred pork with two forks and toss pork with juices from the slow cooker. Serve on buns with coleslaw.

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Mexican rice pudding ( Arroz con leche)


Total- 43 min
Prep- 5 min
Cook- 38 min
Yield- 4 servings
Level-  easy


  • 7 cups of water
  • 1 cup long-grain white rice
  • one 4-inch cinnamon stick
  • one 12 -ounce can evaporated milk
  • one 14-ounce can condensed milk
  • 1 cup whole milk
  • 3/4 cup golden raisins
  • ground cinnamon, for dusting


  1. Pour the water, rice, and cinnamon stick in a medium size heavy saucepan set over medium – high heat.
  2. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.
  3. Strain out the liquid, discard the cinnamon and reserve the rice.
  4. Return the rice to the saucepan .
  5. Stir in the evaporated milk, condensed milk, and whole milk.
  6. Continue cooking over medium – high heat until the mixture comes to a boil.
  7. Reduce the heat to low and cook,uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
  8. Add the raisins, and stir well.
  9. Transfer the pudding to a serving bowl.
  10. Dust the top of the pudding with ground cinnamon and serve.

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Recipe website –

Slow-Cooker Bourbon Smokies


Image result for slow cooker bourbon smokies

Fast and easy recipe for Pot lucks or holiday parties it takes less than 1 minute to get everything prepared and total time is 6 hours and 10 seconds. It serves 10 to 12 servings.


  •  2 lb. cocktail weiners
  • 1 c. brown sugar
  • 1 c. ketchup
  • 1/2 c. bourbon
  • 1/3 c. finely chopped shallot (from 1 small)
  • 3 cloves garlic, minced


  1. In a small slow cooker, combine cocktail weiners, brown sugar, ketchup, bourbon, shallot, and garlic. Stir to combine and cover.
  2. Cook on high until the bourbon smell has cooked off, 6 hours.
  3. Serve with toothpicks.


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Homemade Chicken Pot Pie “Hot Pocket”

Image result for chicken pot pie hot pocketPrep time: 0:15

Total Time: 0:35

level: Easy


  • 1 lb. store-bought or homemade pie crust
  • 3/4 lb. boneless skinless chicken breast, cooked
  • 2 c. mixed frozen vegetables, thawed
  • 1/4 c. all-purpose flour
  • 1/2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • 1 large egg, beaten with 1 tbsp. water


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
  2. Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.
  3. Spoon mixture over bottom halves of pie crust strips and fold over tops.
  4. Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
  5. Bake until golden and puffy, 18 to 20 minutes.


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20 minute Sesame Chicken


  • 1.5 pounds skinless chicken breast
  • 3 tablespoons all purpose flour
  • 3 teaspoons sesame oil
  • 3/4 cup low sodium soy sauce
  • 3 cloves of garlic
  • 1 teaspoon peeled fresh ginger
  • 1/2 teaspoon siracha
  • 2 teaspoons corn starch
  • 2 cups sliced mushrooms
  • 1 cup snow peas
  • 1/2 cup shredded carrot
  • 2 teaspoons of sesame seeds


  1. Serve with your favorite rice
  2. First, use a knife to cut up the chicken into pieces that are 2 bites big
  3. Then toss the chicken in the flour, until it is evenly coated in flour. Next heat a teaspoon of sesame oil in a wok or skillet over medium heat. Once hot, add 1/3 of the chicken, and cook each side for 2 minutes, until browned. Then cook the rest of the chicken in two more batches, adding another teaspoon of sesame oil to the pan each time. Set the cooked chicken aside in a bowl.
  4. Whisk the soy sauce, garlic, ginger, sriracha, and corn starch together and then pour it into the same wok or skillet over medium heat. Add the mushrooms, and let cook for 3 minutes, stirring frequently.
  5. Add the chicken, and stir to coat it in the sauce. Cook for another 4 minutes. Lastly, add the snow peas, carrot, and sesame seeds. Cook for 2 minutes.