Tag Archives: irish

St. Patty’s Day is NEAR – Get Your Irish On!

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Choose Between these AMAZING Recipes. Good Luck Trying to Choose!!!

 – Ye Fluthered Pot O’ Cattle (Irish Corned Beef N Cabbage):
Corned Beef and Cabbage

Corned Beef WITH Season Packet included, season top
1T Butter
1 head of Cabbage, cut into 8 chunks
3 to 4c Water (I use 4)
3 Beef Broth Cubes (Or to taste)
Few Splashes Worcestershire (1/2T about)
3/4c Beer (Pilsner-Lite… And if you’re the cook, enjoy the rest!)
4-5 Red Potatoes
2c Baby Carrots (Not cut, whole)
1/2c Pearl Onions (Or large onion, cut big)
1/4c Fresh Parsley
1/2 tsp Garlic Powder
Coarse Pepper, freshly cracked
Pinch of Sea Salt

LATE, THE NIGHT BEFORE, Butter Cooking Spray (Or Butter) Crock. Add 4c Water, 1/2T Worcestershire, and Beef (Add packet later, not yet). Allow to sit overnight, in fridge. In morning, add crock bowl back into crock, turn crock to LOW. Add rest of ingredients (Beer, potatoes, carrots, onions, parsley, garlic, pepper, sea salt, beef cubes, butter, seasoning packet, cabbage). Cook on low 8-12 hours (I did 9-10hrs.).
Or Butter Crockpot. Add all to crock pot. Cook on low 9-12 hours.* Longer, the tastier! Vegis can be added a little later. 

Serve Beef with side of:
 – Horseradish Sauce:
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8 tsp Sugar
Pinch Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (I had none so used 1/8c Milk)
Premake and place in fridge.


  – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow
Little Bo Peep has Lost her Sheep… And, now we know why…!
irishlambstew

Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
(Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.


 – Serve with Beer and Cheddar Biscuits
cheddarbiscuits

Make biscuits (Boxed kind, I used Bisquick) accordingly, use Beer instead of Water/Milk. For 2c of Bisquick. Add 1/2tsp Garlic Powder. And, 1/2tsp Butter Seasoning. Mix in a handful, or so, of minced up Cheddar Cheese. Add in Beer. Bake accordingly. Or, deep fry in Oil. Brush melted Butter on and sprinkle with Garlic Powder. Serve.

For Easter or Christmas, we do the NON BEER Version: 
We added 2T of Tay’s Garlic Toast Seasoning. 1T, or so, minced Green Onions. We use half Milk and half Sour Cream instead of the Water that the Bisquick calls for. 

For More Recipes like these Search (In Search Bar located Top/Right): Cabbage, Sauerkraut, Roast, Stew, Crock Pot, etc.

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Little Bo Peep has Lost her Sheep… And, now we know why…! – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow

irishlambstew

irishlambstew2

Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
(Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

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1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube

Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)

OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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