My Latest Favorite Recipes

As many of us have over the past year, I've been doing significantly more cooking (and baking) during the pandemic. And not only cooking, but experimenting with new recipes and trying recipes that are a bit more time-consuming. Here are a few of my family's favorites that we've discovered (or rediscovered) over the past year. 

Chicken Pad Thai

Some time before the world shut down, my daughter had gone on an Asian food kick, and I'd picked up (among other things) a box of soba noodles. But I'd never gotten around to using them. So when I was poking around in the cupboard one day, I decided to use them, and I stumbled across this wonderful recipe. I made a few alterations and substitutions (I don't keep fish sauce on hand and my kids are not bean sprout or cilantro fans), but you can use the link above to go to the original recipe. 

5 oz soba noodles
2 tablespoons olive oil
1 lb chicken breasts, pounded thin
1 red pepper, sliced thin
2 lbs carrots, cut into matchsticks
1/2 cup chopped onion
1 tablespoon minced garlic
2 eggs
1 tablespoon peanut butter
2 tablespoons honey
2 tablespoons lime juice
1-1/2 tablespoons rice wine vinegar
1/4 cup soy sauce
1/3 cup chopped peanuts

Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked through. While chicken is cooking, bring a pot of water to a boil and cook rice noodles according to the directions on the package. Whisk together the peanut butter, honey, lime juice, vinegar, and soy sauce, and set aside. 

Once chicken has cooked, remove from the pan and set aside. Add the peppers, carrots, garlic and onion to the same (unwashed) pan and sauté uncovered for 10 minutes. Push vegetables to the side of the pan and scramble eggs in the center of the pan until cooked. Stir vegetables and eggs together. Remove from pan and set aside.

Add the sauce mixture to the same (unwashed) pan and bring to a boil. Simmer for 1 minute, stirring constantly, until slightly thickened. Return vegetables, chicken, and noodles to the pan with the sauce and toss to combine. Garnish with chopped peanuts. 

Chicken Fajitas

My family prefers chicken fajitas, but it's easy enough to adjust the recipe to use steak or any other protein you prefer. Again, I've adjusted the recipe for our preferences, but the original is linked above.

1-1/2 pounds boneless, skinless chicken breast, sliced in half horizontally (do not pound)
Salt
Olive oil
1 large onion, sliced root-to-tip in 1/4 inch slices
2 sweet bell peppers, sliced into 1/4-inch strips
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
8-12 flour tortillas
Optional toppings: shredded cheese, sliced avocado or guacamole, salsa or salsa verde, sour cream 

Combine lime juice, 3 tablespoons olive oil, garlic, cumin, chili powder, and 1/2 teaspoon salt in a glass or plastic container and mix well. Add chicken and toss to coat. Marinate at room temperature for up to 30 minutes or in the refrigerator for up to 8 hours. 

Drain the excess marinade and salt each piece of chicken. Heat a tablespoon of oil in a heavy frying pan over medium-high heat. Lay the chicken breasts in the pan (you will need to do this in several batches) and allow to cook undisturbed for about 3 minutes, until well seared. Flip and cook for an additional 3 minutes. Use the tip of a knife to check the centers for doneness. Set aside, cover with foil, and allow to rest.  

Add another tablespoon of oil to the pan and increase heat to high. Saute onions and peppers, using a spatula to scrape the browned bits off the bottom of the pan. Allow to cook undisturbed for 2 minutes, being sure to get a good sear with a bit of charring. Stir and cook for an additional 2 minutes.

Slice the chicken into thin strips across the grain. Spoon chicken, peppers, and onions into warm tortillas and serve with your choice of toppings. 

Lobster Mac 'n' Cheese

Our local supermarket frequently has fabulous sales on chicken lobsters, so we pick up a couple any chance we get. Most of the time we use them to beef up ("lobster up"?) ready-made lobster bisque, but sometimes we get inspired to make lobster mac. Using a fancy pasta shape, like cavatappi or orecchiette, makes the meal feel even more decadent. I don't even know where I originally got this recipe, but it's a good, basic starting point for you to adapt to your own preferences.

8 oz pasta, any shape
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
freshly ground black pepper
1 cup milk
1 cup light cream (I usually use half and half)
2 cups shredded cheddar cheese
Lobster meat from 2 chicken lobsters (roughly 1 cup)
1/2 cup breadcrumbs
2 tablespoons melted butter

Cook the pasta according to package directions. Drain and set aside.

Melt 4 tablespoons butter in large saucepan. Whisk flour, salt, and pepper (to taste) into butter until well-blended. Gradually pour in milk and cream, stirring constantly. Bring to a boil and boil for 2 minutes, stirring constantly. Reduce heat and simmer for 10 minutes. Add the cheese little by little, then simmer for 5 minutes more, stirring, until melted and smooth. Remove from heat. Add lobster and pasta to pan and toss to coat. Transfer to a buttered baking dish. 

Toss together the breadcrumbs and melted butter, then sprinkle over pasta. Bake at 400 degrees F until top is golden brown. 

Potatoes Gratin

Anything involving potatoes and cheese is a guaranteed win in my house, but this recipe is especially delicious. You can slice the potatoes on a mandolin, but I prefer them a little thicker, so I cut them by hand. You can either dip the individual slices of potato into the sauce as you lay them in the dish, or pour the sauce over each layer. It's delicious either way. Also, adding a little bacon on top of each layer is a great addition. 

3 tablespoons butter

1 small onion, finely diced

1 clove garlic, minced/grated

1/2 teaspoon dried thyme

3 tablespoons flour

1 1/2 cups milk

1 1/2 cups gruyere cheese, shredded

1 pinch nutmeg (optional)

salt and pepper to taste

4 pounds potatoes, thinly sliced

Melt the butter in a pan over medium heat. Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute or so. Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown (about a minute).  Add the milk and cook 1-2 minutes, until thickened. Reduce the heat, add 1/2 cup cheese, mix, and let melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.

Spread some of the sauce over the bottom of a large baking dish and layer the potatoes, covering each layer with sauce. Pour any remaining sauce over the top, then sprinkle on the remaining cheese.

Bake at 350F until potatoes are tender, about 45-60 minutes.

 Chicken Pot Pie

This recipe is a combination of a bunch of other recipes. I adapt it based on what I have on hand at the time in terms of fresh vegetables and herbs and whether I have frozen puff pastry or refrigerated crescent roll dough on hand (I've even been known to slum it with fresh or frozen pie crust). You can easily use a mix of fresh, frozen, and/or canned vegetables. 

3 chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
Salt and pepper
2-3 small potatoes
1 cup chicken broth
¾ light cream, half and half, or milk
1 medium onion, chopped (or ~1/4 cup frozen onion)
2 tablespoons butter
2 cups frozen mixed vegetables (corn, peas, carrots - I use thinly sliced fresh carrots and a mix of frozen peas and corn)
2 tablespoons all-purpose flour
salt and pepper to taste
dash poultry seasoning
1 package single-sheet crescent roll dough (or frozen puff pastry, thawed)

Place the chicken breasts in a pot of enough water to just cover the chicken and add salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. 

Peel potatoes and cut into bite size pieces. Boil till almost fork tender. Drain and set aside. 

In a large heavy skillet over medium heat, melt 2 tablespoons butter and saute onions for 5-8 minutes, until tender. Add the vegetables and cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and cream/milk and bring to a boil. After it has become thick, add potatoes. 

Remove chicken from pot and cut into bite-size pieces. Add to vegetable mixture and season with salt and pepper and poultry seasoning to taste. Pour mixture into a 9 inch deep dish pie plate (or other deep baking dish) and cover with dough. Make a few slits in the dough and seal the edges to the plate to avoid spillage. 

Bake at 350 degrees F for 45 minutes or until pastry is cooked and golden brown. 

Twice Baked Potatoes

When my husband requested twice baked potatoes, my Google search immediately sent me to the Pioneer Woman, Ree Drummond, who has never steered me wrong. Her original recipe (linked above) is double the one below. The recipe below is my adaptation of her recipe.

4 large baking potatoes, scrubbed
Vegetable oil
1 stick butter
1/2 cup bacon bits (I fried up 6 or 7 slices of bacon and cut them up)
1/2 cup sour cream
1/2 shredded cheese (cheddar, pizza cheese, or Mexican blend all work well), plus additional for topping
1/4 cup milk
1 teaspoon salt
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
dash onion powder
dash black pepper
pinch sugar

Rub the potatoes with vegetable oil and place on a baking sheet. Bake at 400 degrees for 1 hour, until tender. While potatoes are baking, cut the butter into slices in a large mixing bowl and stir in bacon bits and sour cream. When potatoes are ready, remove from oven and reduce temperature to 350 degrees.

Slice each potato lengthwise with a sharp knife. Using a large spoon, scoop out the center of each potato and add to bowl with butter, sour cream, and bacon, leaving just enough to allow the potato skin to hold its shape, and place the skins back on the baking sheet. Smash the potato/sour cream mixture with a potato masher or the back of a large spoon until well blended. Add cheese, milk, and seasonings and stir until completely combined.  

Spoon the potato mixture into the potato shells, rounding gently. Sprinkle additional cheese on top and bake at 350 for an additional 15-20 minutes. If desired, potatoes can also go under the broiler for a few minutes to crisp the cheese. 

Soft Breadsticks

My family loves bread in any form, but these "Olive Garden" style breadsticks are one of our new favorites. They're a little time-consuming to make, but not especially difficult. The recipe calls for garlic salt and/or Italian seasoning sprinkled on top along with some melted butter, but we love them with just butter and coarse sea salt. 

1 cup warm water
1 tablespoon yeast
2 tablespoons butter, softened
1 egg
3-1/4 cups flour
1/4 cup sugar
1 teaspoon salt

For topping:
3 tablespoons butter, melted
coarse sea salt, or garlic salt or Italian seasoning

Using a stand or hand mixer with dough hooks at low speed, combine all ingredients except topping. Continue mixing for about 5 minutes, adding a little more flour if needed. Dough will still be fairly sticky and will not pull away from the sides of the bowl. Turn dough out onto a lightly floured board and knead a few times until smooth and elastic. Place in a greased bowl and cover with plastic wrap or a damp towel and allow to rise in a warm place for 1 to 1-1/2 hours, until nearly doubled. 

Turn out dough on a lightly floured board and roll out into a roughly 12"x16" rectangle. (Note: It's easier to stretch the cut sticks a little if they're less than 12" but if they're longer than that they may be hard to fit on the cookie sheet!) Using a pizza cutter, cut into 16 strips. Smooth the sides of each strip to form a stick shape and place on a greased cookie sheet, leaving a little space between strips. Cover with a towel and allow to rise in a warm place for 30 additional minutes.

Bake at 350 for 15-18 minutes, until golden brown. (If baking on both the upper and lower oven rack, swap the racks halfway through to ensure even browning.) Remove from oven, brush with melted butter, and sprinkle with desired seasonings. 

Grow Fatter-er with Me: Cooking in the Time of COVID-19, Part 3

We're still isolating; we're still eating; so we're still cooking. Here are the latest recipes that have made it onto the menu at our house.

Red Velvet Pancakes
My son is a big fan of pancakes, and he is also a big fan of red velvet cake. So when he requested something "different" for breakfast, this seemed like an obvious choice. I didn't have the cream cheese needed for the "proper" glaze, but a quick & dirty confectioner's sugar icing worked just fine. I halved the recipe and got 4 good-sized pancakes.

2 cups flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk (or 2 cups buttermilk and omit vinegar)
2 tablespoons white vinegar
1/2 cup sugar
2 eggs
1-1/2 tablespoons red food coloring (eyeball it)
2 teaspoons vanilla
1/3 cup butter, melted

For the icing
1/2 cup confectioners sugar
1 tablespoon butter, softened
1-3 tablespoons milk

In a small mixing bowl (or large measuring cup), whisk together flour, cocoa powder, baking powder, baking soda, and salt. Measure out the milk and stir in vinegar; allow to sit for 2 minutes (omit this step if using buttermilk). In a large mixing bowl, combine buttermilk, sugar, eggs, food coloring, vanilla, and melted butter. Whisk until well combined. Gradually whisk in dry ingredient, mixing just until combined.

Fry on a hot, greased griddle or frypan. If using an electric frypan, set to 350 degrees. For the icing, whisk together confectioner's sugar, butter, and enough milk to form a thick but pourable liquid. Cool pancakes slightly and drizzle with icing.


Homemade Shake 'N Bake Pork Chops with Dijon and Rosemary
My husband has a rather gourmet palate, but there are some truly basic recipes that he just adores, and one of those is definitely boneless pork chops with Shake 'N Bake. He recently bought a beautiful pork loin on his last trip to Costco, and cut some gorgeous, juicy, tender pork chops from it, and requested we do them with Shake 'N Bake, with rosemary and dijon mustard. Sadly, I discovered that we were out of Shake 'N Bake! Fortunately, I found this recipe, which was a big hit with my gang, and makes a generous batch (I made about 1/3 of this recipe, used it for 5 pork chops, and had enough left for another 5 chops) that keeps in the pantry for several months.

3 cups bread crumbs (plain or panko)
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon minced onion or dried onion flakes
3 teaspoons of paprika (or smoked paprika)
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Dijon mustard
1 tablespoon dried rosemary
4-5 1-inch-thick boneless pork chops

Blend together all ingredients except mustard, rosemary, and chops in a ziploc bag or sealed glass jar and mix (or shake) until the oil is well-dispersed and the mixture is an even crumbliness. Pour about 1/2 cup of crumbs into a rimmed plate and mix in the rosemary. Coat each side of a chop with Dijon and then sip each side into crumbs, pressing to ensure an even coating. Place chops on a rimmed cookie sheet lined with non-stick foil. Bake at 425 for 15-20 minutes. Store the unused crumbs in a sealed ziploc bag at room temperature.


Quick Pizza Sauce
If I were Italian, my mother and grandmother would be rolling over in their grave to know that I use a recipe for pizza sauce that uses canned tomato paste and sauce and isn't even simmered, rather than fresh tomatoes and hours on the stove. But I'm not, so this recipe is plenty delicious enough for me. You can make homemade dough with your favorite recipe, buy frozen or fresh ready-made pizza dough, or use pre-baked pizza shells. Keeping some of this sauce on hand and using a pre-baked crust means you can get a nice hot pizza on the table in about 20 minutes, including the time to preheat the oven. Plus, the kids love making their own pizzas, so that much less work for the resident chef!

1 15-oz can tomato sauce OR 1 15-oz can diced tomatoes or equivalent fresh tomatoes, pureed
1 6-oz can tomato paste
1-2 tablespoons oregano
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon garlic salt
1/4 teaspoon black pepper
1 teaspoon sugar

If using canned or fresh tomatoes instead of sauce, puree in a food processor or in batches using a stick blender. Combine with tomato paste in a large bowl. Stir in all remaining ingredients. Can be stored in the refrigerator but will thicken when cold, so allow to come to room temperature before using to make it easier to spread.


Instant Pot Enchilada Casserole
I'm not generally a fan of pasta dishes made in the Instant Pot, but this one works well for me. I always have a bag of Costco frozen cocktail meatballs on hand, and now that I've discovered that my family likes enchiladas, I keep cans of enchilada sauce on hand as well. And everything else is pantry staples, so this is a great last-minute "Eek! I haven't figured out dinner and dinnertime is in less than an hour!" recipe. I don't bother with finishing in the oven but if you're serving family style it makes for a nice presentation.

1-1/2 cups beef broth (or reconstituted beef bouillon)
1 cup heavy cream (I use half and half)
8 oz uncooked pasta, any shape (I prefer rigatoni or penne but any shape will work)
14 frozen full-sized meatballs or 30 frozen cocktail meatballs (roughly 1/2 a bag) - throw in more or less depending on your personal preferences
3/4 cup shredded cheese (I use Costco's pizza blend)
1 cup enchilada sauce
Optional garnishes: sour cream, avocado or guacamole, salsa, salsa verde, black olives, chopped tomato

Pour broth and cream into Instant Pot. Add pasta. DO NOT STIR! Add meatballs. DO NOT STIR! Seal lid and cook on manual pressure for 5 minutes, then quick release. Add enchilada sauce and cheese and stir. Optional: Pour into large baking dish, top with desired garnishes and extra cheese and bake at 350 for 5 minutes to melt cheese, or place under the broiler for a few minutes to brown cheese slightly. Serve immediately.


Cheesy Potato Stacks
This side dish is a great recipe because it's relatively easy to make, but it looks pretty spectacular on the plate. The most difficult part of the recipe is slicing the potatoes, and even that is easy if you have a kitchen mandolin. If you happen to have a small biscuit cutter you can use it to make perfect cylinders, but I just trim each stack with a paring knife. I've always made this recipe with fresh thyme, but I think any fresh herb would work nicely. It is one of the few recipes where I really would use fresh rather than dried, if at all possible. The wonderful smell of fresh herbs is so appealing in this dish!

About 4 medium russet potatoes, peeled and thinly sliced, preferably using a kitchen mandolin
2 tbsp butter
2 garlic cloves, crushed (use the side of a broad knife or the bottom of a pot or glass measuring cup)
¼ cup half and half (or light or heavy cream)
½ tsp salt
Black pepper
1 cup grated cheddar blend (Costco's pizza blend works nicely)
2 tbsp fresh thyme leaves or 1 tbsp dried thyme, or other fresh or dried herbs

Stack the potato slices by size, trimming as needed so they will fit in muffin tins. (I save the trimmings and ends and make mashed potatoes.) Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts. Add cream, salt and pepper to the butter. Stir to dissolve the salt. Place potato slices into a muffin tin sprayed with cooking spray. Stacks should reach about to the top of the tin. Lift off half of each stack and drizzle with ½ tsp of cream mixture, a little thyme, and a generous pinch of shredded cheese (this should use up about half of each). Replace the rest of each stack, drizzle with remaining cream, and sprinkle with remaining thyme. DO NOT TOP WITH CHEESE. Cover loosely with foil and bake at 350 for 35 minutes. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scoop them out.

Notes: Can be frozen or refrigerated after baking and reheated for 10 minutes in a 350-degree oven (defrost first if frozen).

Molasses Oatmeal Bread
My mom didn't bake bread all that often when I was a kid, but when she did, it was always a recipe very similar to this one. It's just a little sweet, so it's delicious toasted or plain, and it's dense enough to hold up well as sandwich bread or as a base for French toast (a very important consideration in our house - we love use some French toast).

1 cup quick oats (plus additional for coating pans) - I used old-fashioned oats because that's what I had on hand and I didn't notice any difference in texture or taste
1/2 cup molasses
1/3 cup butter (or Crisco)
scant tablespoon salt
1-1/2 cups boiling water
1/2 cup warm water
4-1/2 teaspoons instant yeast (2 packets)
5-3/4 to 6 cups flour
2 eggs, beaten

Combine the oats, molasses, butter, and salt in a medium bowl. Pour the boiling water over, stir, and allow to cool to lukewarm. In a large mixing bowl, combine the warm water and yeast and allow to sit for 5 minutes, until foamy. Stir in the oat mixture. Add 2 cups of flour and the eggs and beat for 3 minutes. Gradually add remaining flour, enough to form a soft dough. Turn out onto a floured board and knead for 3-5 minutes, until smooth and elastic. Place in a greased bowl, cover, and allow to rise in a warm place for 1 hour or until doubled (note: I raised the dough in my oven on the proof setting and it was MUCH more than doubled after 1 hour). Grease two 4x8" bread pans and sprinkle with oats on bottom and sides (I didn't bother with the oats). Turn the risen dough out on a lightly floured board and divide in half. Roll into an oblong shape, then roll up, starting with the narrow end, and place in pans, seam side down. Brush tops lightly with water and sprinkle with oats (I omitted the oats and didn't bother moistening the top either). Bake at 375 for 30-35 minutes, until tops are golden. Remove from pans immediately and cool on wire rack.


Vodka Thyme Lemonade
I made this the same night we had the Cheesy Potato Stacks, since there was plenty of fresh thyme left over. The original recipe called for simply mixing sparkling lemonade, vodka, and thyme, but I decided I wanted a slightly stronger flavor so I experimented a little until I hit on the combination below.

2 oz vodka (or citrus vodka)
1/2 oz triple sec
1/2 teaspoon powdered lemonade mix
generous splash of lemon juice
2 springs fresh thyme
lemon, lime, or orange seltzer (I used orange vanilla)

In a cocktail shaker over ice, combine the vodka, triple sec, lemonade mix, lemon juice, and thyme. Shake hard to bruise the thyme and allow to sit for a few minutes. Strain into a chilled martini (or old fashioned) glass and top with seltzer. Garnish with additional thyme.

Grow Fatter With Me: Cooking in the Time of COVID-19, Part 2

Once again, I have done enough baking and cooking that it's worth sharing my recipes! We've revisited a few of our favorite main meals that I've already posted, so not much new there, but we've also tried a few treats and miscellaneous recipes. Happy cooking! (But don't forget to walk or otherwise work off those calories!)

Cinnamon Roll Bread
I love a good coffee cake or quick bread, and this one reminds me of my family's beloved snickerdoodles. The sour cream adds a wonderful moistness and just a hint of a tang to cut the sweetness. It's best to mix by hand with a spoon rather than using an electric mixer, to avoid overbeating.

For the bread:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature, slightly beaten
1 cup milk
2 teaspoons vanilla
1/3 cup sour cream (or plain yogurt)

For the topping:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons water

For the glaze:
1/2 cup powdered sugar
1 tablespoon milk

Whisk together the flour, baking powder, salt, and sugar (I do this in a large measuring cup). In a large bowl, combine the egg, milk, vanilla, and sour cream, using a large spoon. Pour the flour mixture into the bowl and stir until combined. Spray two loaf pans with non-stick spray and divide the batter evenly between the pans. In a small bowl, combine the sugar, cinnamon, and water for the topping. Drop by spoonfuls onto the top of the batter and swirl in gently with a knife. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pans on a cooling rack for 15 minutes, then remove from pan and allow to cool completely. While bread is cooling, whisk together the powdered sugar and milk for the glaze. When completely cool, drizzle glaze over the top of both loaves and serve.


Honey-Garlic Chicken Stir-Fry
We have to call this "Sweet Garlic Chicken" in our house, because my daughter is convinced that she doesn't like honey. And yet she loves this recipe. Sometimes what you don't know won't hurt you, right? My kids are not big vegetable eaters, but one likes carrots and one like broccoli (and picky me likes both - and my husband likes everything), so despite the sweetness, I consider it a fairly healthy recipe. In typical stir-fry fashion, you can use whatever vegetables you like and have on hand, including frozen mixed vegetables (just be sure to cook them a little longer).

1 tablespoon + 1 teaspoon vegetable oil, divide
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless, skinless chicken breasts, cut into 1" chunks (can also use cooked chicken)
salt and pepper to taste
4 cloves garlic, minced
1/4 cup chicken broth (or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon cold water

Heat 1 tablespoon of oil in a large fry pan (or wok) over medium-high heat. Add carrots and broccoli and cook until tender (about 4 minutes), stirring occasionally. Remove vegetables from pan and cover to keep warm. Add the remaining teaspoon of oil. Season the chicken with salt and pepper and add to the pan in a single layer (in batches, if needed). Cook 3-4 minutes per side, until browned and cooked through. (If using precooked chicken, leave in pan just long enough to heat through.) Add the garlic and cook 30 seconds longer. Return the vegetables to the pan and cook for 2 more minutes. Whisk together chicken broth, honey, and soy sauce, then pour into pan and cook for 30 seconds. Whisk the cornstarch into the water and add to pan. Bring to a boil and simmer for 1-2 minutes, stirring, until thickened. Serve over white rice.


Chicken Satay
Back in my single days, this was my go-to party recipe. I didn't have a food processor, so I just whisked the heck out of the peanut sauce, and I used a heavy skillet instead of a grill for cooking (other than having to clean it frequently, there was no problem). It's good as a shared appetizer, but it also makes a lovely entree, served with rice and some kind of fresh vegetable. Feel free to adjust the amount of chili paste or sambal in the peanut sauce to suit your preferred level of heat.

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Cilantro and lettuce leaves for garnish (optional)
Peanut sauce, recipe below

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush or spray it with oil to prevent the meat from sticking. Grill the chicken for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.


Red Wine Sauce for Lamb
My husband makes a wonderful roast lamb for Easter every year. I don't even know what his recipe was this year, but it was delicious. And there were wonderful leftovers, so I decided to throw together a quick and easy red wine sauce to go with it. I knew the kids wouldn't like it, so I halved the recipe. But the full recipe, below, makes plenty for 4-6 adult servings.

2 tablespoons butter
2 medium shallots, minced (can substitute onion)
3 cloves garlic, minced
1 tablespoon flour
1 cup chicken stock
1 cup red wine
salt and pepper

In a medium saucepan, melt the butter over low heat. Saute the shallots and garlic with a punch of salt for 3-4 minutes, until soft. Whisk in the flour and cook for about 1 minute. Add the stock and wine, increase heat, and bring to a rolling boil. Reduce heat slightly and simmer until reduced by half, 10-15 minutes. Add salt and pepper to taste. Strain through a fine mesh strainer and discard the solids (or save to use in making vegetable stock, below). May be made a day ahead and reheated.


Vegetable Stock
I make chicken stock whenever I make a whole chicken (or buy a rotisserie chicken), but vegetable stock is also easy to make from scratch and handy to have on hand. You can make it in an Instant Pot or a crockpot. You can also add salt, but I usually make it without and add it to the stock when I'm using it, if needed.

Fill the instant or crock pot liner with 8-9 cups of water (adjust based on pot size). Add whatever vegetables you have on hand: carrots, celery, onions, shallots. You can save the ends and unused parts (such as celery leaves) in a bag in the freezer when you're cooking other meals, and make the broth when you get enough saved. How much is enough? Eh, a quart-sized bag, more or less. No need to peel, just cut into large chunks. If you have fresh garlic, cut that into large pieces and add, or add garlic powder. Add whatever herbs you like. I often add poultry seasoning, or a mix of thyme, sage, rosemary, basil. Dried is fine, but I often use fresh if I have some that's starting to get a bit wilted. If using an Instant Pot, seal lid and cook on manual for 30 minutes, then allow to natural release. If using a crock pot, cook on high for 5 hours (or on low overnight). In both cases, allow to cool slightly then strain through a fine sieve and store in the refrigerator or freezer.


Resurrection Rolls
These are especially fun at Easter, since the marshmallows melt into the dough, leaving a hollow "cave" that looks like Jesus' empty tomb. But they're also delicious, so you can make them any time. If you happen to have pre-made crescent roll (or dinner roll) dough on hand, go ahead and use it. But if you don't, the recipe includes instructions for the dough, as well.

For the dough (or use refrigerated crescent roll dough):
2-1/4 teaspoons active dry yeast or 2 teaspoons of instant yeast
1/3 cup warm water
3 1/2 cups flour
1-1/2 tablespoons sugar
1 teaspoon salt
2 eggs
3/4 cup milk, warmed
4 tablespoons softened butter

For filling and topping:
5 tablespoons butter, melted
1/4 cup sugar
2 tablespoons cinnamon
8 full-sized marshmallows

To make the dough:
In a small bowl, dissolve the yeast in the warm water. In a large bowl, combine the flour, sugar, and salt. Pour the water and yeast into the flour mixture. Beat in eggs and milk. Add 4 tablespoons of butter and knead until soft and elastic. Cover with a tea towel and let rise for 1 hour or until doubled. Punch dough down and divide into two parts, then roll each part to desired thinness.

To make the rolls:
Line 8 wells of a muffin tin with baking cups or spray generously with non-stick cooking spray. If using refrigerated crescent dough, unroll and separate triangles at perforations. If using homemade dough, cut dough into 3-1/2- or 4-inch diameter circles, using a thin-edged bowl or cup, or by cutting around a cardboard circle with a paring knife. In a small bowl, whisk together the sugar and cinnamon. Dip each marshmallow into melted butter than roll in cinnamon sugar. Place in the center of a piece of dough and fold edges of dough over marshmallow, pinching to seal tightly. (Avoid getting cinnamon sugar on the dough, as it will make it more difficult to seal.) Roll the dough gently between your hands to form a round ball. Place the rolls in the prepared muffin tin. Sprinkle the remaining cinnamon sugar over the rolls. Bake at 350 for 10-14 minutes, until slightly puffed and golden brown. Allow to cool slightly before serving.

Best Herb Recipes

I love this time of year for a lot of reasons, one of which is that my herb garden is happily thriving. I love using fresh herbs in all kinds of recipes. Here are some of my favorite recipes for cooking and cocktails.

Basil

Basil is a staple in my herb garden. We only have basic sweet basil this year, but in past years we've had purple basil (especially pretty in cocktails), and many other varieties are available, including cinnamon basil, lemon basil, sweet Thai basil, and licorice basil. Basil is fantastic in Italian recipes, especially anything involving pasta, tomatoes, cheese, and/or chicken.

Tomato Basil Pasta

A quick summer dinner or side dish, delicious served hot or cold. Use fresh tomatoes if you have them; if not, canned are fine (either plain or with added herbs or garlic).

10 oz dry pasta (any shape)

6 tbsp olive oil

2 cloves crushed garlic (or 2 tsp minced)

1 small onion, finely chopped

2 cups diced tomatoes (or 1 can tomatoes, undrained and omit salt)

6 leaves fresh basil, torn or chiffonaded

3 tbsp grated Parmesan

3/4 cups crumbled feta

Salt and pepper

Optional: 1 can chicken, drained and broken apart with a fork

Cook pasta as directed and drain. Combine olive oil, garlic, onion, tomatoes and basil in a small bowl; let sit at room temperature. Toss pasta with Parmesan and feta. Stir in tomato mixture and chicken (if using); add salt and pepper to taste. Top with additional Parmesan if desired. Serve immediately or chill thoroughly and serve cold.

Caprese Chicken

An easy skillet meal that's delicious any time of year, but especially when the tomatoes and basil are fresh from your garden. If you want to use full-sized tomatoes instead of grape or cherry tomatoes, just cut them into large chunks. 

1 tbsp olive oil

1 lb. chicken breasts

Salt and pepper

balsamic vinegar

2 cloves garlic, minced (or 2 tsp minced garlic)

1 pint grape (or cherry) tomatoes, halved

2 tbsp shredded fresh basil

4 slices mozzarella

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through; about 6 minutes per side. Transfer to a plate and cover with foil to keep warm. Add vinegar to skillet and deglaze, then add garlic and stir for about 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes. Stir in basil. Return chicken to skillet and nestle in tomatoes. Top chicken with mozzarella and cover pan; allow to melt. Spoon tomatoes over cheese and serve immediately. 

Basil Lemonade (cocktail or mocktail)

Basil and lemon are a wonderfully refreshing combination, in food or in drinks. For a non-alcoholic version, simply omit the vodka and use a little extra water. For extra fun, top with a splash of seltzer or lemon-lime soda. 

In a cocktail shaker with ice, combine 1 tablespoon lemon juice, 1 tablespoon simple syrup, 1/4 cup water, a handful of basil leaves, and 1 oz vodka (if using). Feel free to adjust amounts to your preferred sweet-tart ratio. Shake until well chilled and strain into a glass with ice. Garnish with basil leaves and a lemon wedge. 

Rosemary

Rosemary is another wonderfully versatile herb that works well with both sweet and savory ingredients. It's especially complementary with lamb, but works well with just about any meat. 

Honey Rosemary Pork Chops

Grilled pork chops are frequently on the summer dinner menu at my house, and I'm always looking for new recipes. This one is a bit unusual, and very tasty. 

Vegetable oil

1/4 cup honey

4 Tbsp olive oil, divided

2 Tbsp chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Kosher salt and freshly ground black pepper

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil.

In a small bowl whisk together the honey, 2 tablespoons of olive oil, and rosemary. Transfer half to a small bowl to glaze the pork chops. Reserve the remaining glaze to brush on the cooked chops.

Lightly brush the pork chops with the remaining olive oil. Season with the salt and pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop.

Place the chops on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes. Turn the chops. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.

Crispy Rosemary Sweet Potatoes

I made these for Thanksgiving dinner a few years ago and they became an instant tradition. Even my non-vegetable-loving kids cleaned their plates. Just keep an eye for that last 10-15 minutes so they don't burn. 

3 Tablespoons butter, melted

3 Tablespoons olive oil

1/4 teaspoon crushed dried rosemary, or 1/2 tsp. fresh

3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thinly

1 shallot, peeled and sliced thinly

Kosher salt and freshly cracked black pepper, to taste

Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.

Cover dish with foil and roast at 400 for 1 hour, covered, until potatoes are tender (thick slices may take extra time). Increase oven heat to 450 degrees. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.

Rosemary Mule

A friend introduced me to the delightful combination of rosemary and ginger beer in cocktails, and this simple variation on a Moscow Mule makes the most of it. You can also add a splash of cranberry juice. 

In a copper mug (or tall glass) with ice, combine 1 oz vodka and 1 tablespoon lime juice, then top with ginger beer. Garnish with a sprig of rosemary and a wedge of lime. 

Mint

Like rosemary, mint is especially wonderful with lamb, but will pair with many sweet and savory ingredients. 

Mint Jelly

I grew up eating ground lamb patties topped with bright green mint jelly from the store, but homemade mint jelly is even better (albeit not naturally green - just add a bit of food coloring if you prefer it green). If your mint grows as profusely as mine, you'll have more than enough to make it worth canning a batch of your own homemade jelly.

1 1/2 cups fresh mint, washed and packed

3 1/4 cups water

1/2 teaspoon lemon juice

1 (1 3/4 ounce) box pectin

4 cups granulated sugar

Crush mint leaves. Add water. Bring to a boil. Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion. Add lemon juice (and, if desired, 2-3 drops green food coloring). Add pectin, dissolve, and bring to a rapid boil. Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more. Pour into sterilized jelly glasses and seal. 

Minted Peas

Mint and peas are a surprisingly complementary combination, and another dish which is even more delicious if the ingredients are fresh from your garden. Great as a side dish or on toasted bread as bruschetta.

1-1/2 cups fresh or frozen peas

1 small bunch fresh mint

boiling water

salt and pepper

1-2 tbsp red or white wine vinegar

3/4 cup olive oil

Put the peas in a small (cold) saucepan and lay the mint on top. Pour in just enough boiling water to cover, then put the lid on. Return to a boil over high heat and cook for a few minutes until peas are just tender. Drain in a colander and place in a serving bowl. Sprinkle with salt and pepper and add vinegar. Add olive oil and mix well. Let sit for half an hour before serving. 

Minted Arnold Palmer (cocktail or mocktail)

I love mint leaves added to both lemonade and iced tea, so why not add them to an Arnold Palmer? As with the basil lemonade above, simply omit the vodka for the non-alcoholic version. 

In a cocktail shaker, muddle a few mint leaves with the back of a spoon, then add crushed ice. Add a 1:1 ratio of prepared lemonade and iced tea, or a spoonful of each mix and water. Add 1 oz vodka, if desired. Shake until well blended and chilled, then strain over ice in a tall glass and garnish with a mint sprig. 

Chives

I love the pungent bite of chives, alone or mixed with other herbs. It pairs especially well with potatoes and chicken. It does not do well in cocktails, however, so no drink recipes for this one. 

Garlic and Chive Mashed Potatoes

Sour cream for richness and garlic and chives for flavor - yummy!

4 lb Yukon Gold potatoes (about 10), peeled and quartered

1-1/3 cups milk

2 garlic cloves, smashed

3 tbsp butter

1/4 cup sour cream

1 tbsp fresh chives, chopped (plus additional for garnish)

1 tsp salt

1/8 tsp freshly ground black pepper

Place potatoes in a medium pot and cover with water. Bring to a boil and cook for 12-14 minutes, until tender. While potatoes are cooking, place milk and garlic cloves in a small pot and bring just to a boil then remove from heat and let stand. Drain the cooked potatoes and mash with a hand masher, then beat with an electric mixer. Return to the stove over medium heat for about 2 minutes until slightly dry then remove from heat. Discard the garlic cloves from milk mixture and add the milk to the potatoes. Stir in butter, sour cream, chives, salt, and pepper, mixing until well combined. Garnish with additional chives. 

Sauteed Chicken in Creamy Chive Sauce

Rich enough to be a winter recipe but convenient stovetop cooking makes is great for summer as well. Serve with mashed potatoes and whatever fresh vegetable is in season. 

4 chicken breasts

Salt

Flour for dredging

3 tsp olive oil, divided

2 large shallots, finely chopped

1/2 cup dry white wine

1-3/4 cups chicken broth 

1/3 cup sour cream

1 tbsp Dijon mustard

1/2 cup chopped chives

Pound chicken breasts to an even thickness of about 1/2-inch. Season both sides with salt. Dredge the chicken in flour, both sides. Heat 2 tsp oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm. 

Heat the remaining tsp of oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, about 1-2 minutes. Sprinkle with 1 tbsp flour and stir to coat. Add wine, chicken broth, and 1/2 tsp salt and bring to boil, stirring often. 

Return the chicken and any accumulating juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn chicken to coat with sauce. Stir in chives and serve immediately. 

Sour Cream Chive Rolls

Herbs in bread are delicious, and the bite of the chives is nicely balanced here by the creamy tartness of the sour cream.

1 cup sour cream

1 tsp salt

1/2 cup sugar

1/2 cup butter, melted

2 packages active dry yeast

1/2 cup warm water

2 eggs, beaten

4 cups flour

1/4 cup chopped fresh chives

In a small saucepan, heat sour cream until very hot. Stir in salt, sugar, and melted butter and allow to cool to lukewarm. 

In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover and refrigerate overnight. 

Divide dough into 4 parts; shape each into a ball. Cover with plastic wrap when not working with them. Roll each ball into a 10-inch circle, allowing each to rest before proceeding. Cut each circle into 12 wedges using a pizza cutter or large knife. Starting at the wide end, roll each wedge, ending with the point and curving in the ends to form crescents. Place point-side down on greased (or parchment paper lined) cookie sheets. Repeat with remaining dough. Allow to rise until doubled, about 30 minutes. Bake at 375 for 12-15 minutes until golden brown. 

Mixed Herbs

There are lots of recipes that call for various combinations of herbs, so I'm including a few that work well with whatever happens to be most plentiful in your herb garden that day. Have fun experimenting with combinations and proportions!

Herbed Rice

1-1/2 cups basmati rice

1-1/2 cups chopped mixed herbs (cilantro, dill, chives, tarragon, flat-leaf parsley, etc.)

4 medium scallions, finely chopped

1/4 cup butter, cut into pieces

Salt

Bring a large pan of salted water to a boil and add rice. Boil, stirring occasionally, until slightly undercooked, about 10 minutes. Stir in herbs and scallions and drain with a strainer. In the empty saucepan, melt half the butter over moderately low heat. Return the rice to the pan and add the remaining butter. Stir gently and season with salt. Cover and cook for 15 minutes. Fluff with fork before serving. 

Tuscan Herb Bread

2 tbsp yeast

1/2 cup warm water

1 tbsp honey

4 cups all-purpose flour (plus additional for kneading)

4 cups whole-wheat flour

2 tsp salt

2 cups warm water

4 tbsp olive oil

Generous 1/4 cup fresh minced Italian parsley

Generous 2 tbsp fresh minced sage

Generous 2 tbsp fresh minced rosemary

1/2 cup finely chopped onion

1/4 cup cornmeal

Combine 1/2 cup lukewarm water, yeast, and honey in a small bowl and allow to stand until foamy, about 10 minutes. 

In a large bowl, combine both flours and salt. Make a well in the center and pour in yeast mixture, stirring with a wooden spoon to combine a little of the flour. Add half the remaining water and continue to stir. Add the oil and the rest of the water and continue mixing, until most of the flour is mixed in and it becomes hard to stir. Turn out onto a lightly floured surface. 

Gather dough together and knead for 5-10 minutes, sprinkling with flour as needed, if sticky, Dough will be heavy. Turn into a lightly oiled large bowl, cover with a damp towel, and allow to rise. If allowing to rise overnight, cover with plastic wrap and place in refrigerator. If doubled, punch down, knead a few times, turn it over, and either allow to rise again or prepare to shape the loaves. 

Combine the herbs and onion. Divide the dough in half and knead each portion, gently flattening the dough. Spread 1/4 of the herb mixture on the flattened dough; fold in half to cover herbs and knead. Flatten the dough again and spread another 1/4 of the herbs; fold and knead until the herbs are well worked into the dough. then shape into a loaf. Repeat with remaining dough and herbs. 

Lightly sprinkle a cookie sheet with cornmeal. Places the loaves on the sheet with space in between and sprinkle tops with cornmeal. With a sharp knife, make 2 or 3 diagonal slashes, about 1/2-inch deep, across the tops of the loaves. Place a towel over the loaves and allow to rise in a warm place until almost doubled. Bake at 400 degrees for 45 minutes, until tops are golden brown. Allow to cool on a wire rack. 

Roasted Parmesan and Herb Potatoes

2-1/2 lbs baby red potatoes, halved (or quartered, if large)

2-1/2 tbsp olive oil, plus extra

3/4 cup shredded parmesan

3 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tbsp chopped fresh rosemary (can use any combination of herbs)

3/4 tsp salt, to taste

1/2 tsp freshly ground black pepper

In a large mixing bowl, toss potatoes with 2-1/2 tbsp olive oil. Add parmesan, garlic, herbs, salt, and pepper, and toss to coat. Spray or drizzle a baking sheet with olive oil and spread potatoes evenly. Bake at 400 for 25 minutes, then remove and toss (use large spatula if potatoes stick). Return to oven for 20 additional minutes, until golden and crisp on the outside. Serve immediately. 

Now go get picking and then go get cooking (and then go get eating)!!!

Irish Recipes That I'd Actually Make

It's St. Patrick's Day, which means - since I live near Boston - that I'm supposed to be making corned beef and cabbage and Irish soda bread for supper. But here's my problem: I can't stand corned beef OR cabbage OR Irish soda bread. So what Irish foods can I make that I and my family (which includes two relatively picky children) will actually enjoy? Here's a list of some recipes that are delicious Irish alternatives to traditional St. Patty's Day fare.

Beef Stew with Guinness
I'm not fond of beer, but beer-infused Irish stew takes on the malty richness of the beer without the bitterness that I find so unpleasant. I first had beef stew made with beer in an authentic Irish pub, and I've been a big fan ever since.

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced (or 3 tsps minced garlic)
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds beef stew meat, cubed
3 cups stout beer (such as Guinness)
2 potatoes, peeled and sliced

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.

Shepherd's Pie
The dish I usually make by the name of shepherd's pie is really cottage pie, as it uses ground beef rather than lamb, and corn instead of peas and carrots. But this traditional recipe, flavored with onions, rosemary, and a pinch of cayenne, is a completely different - and even more delicious - creation. 

1 tablespoon olive oil
2s tablespoon butter, divided
1 onion, diced
2 pounds lean ground lamb
1/3 cup flour
salt and pepper to taste
2-1/2 cups water, as needed
1 (12 oz.) package frozen peas and carrots, thawed
2-1/2 pounds Yukon gold potatoes, peeled and halved
1 pinch cayenne pepper
1/4 cup cream cheese
1/4 pound Irish cheese (such as Dubliner), shredded
1 egg yolk
2 tablespoons milk

Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes. Remove lamb mixture from heat and stir in peas and carrots until combined. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.

Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.

Bake at 375 degrees until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Bangers and Mash
I always assumed that "bangers and mash" was simply sausages served with a side of mashed potatoes. Not so! Irish "bangers and mash" have a wonderful rich wine and vinegar onion gravy that is served over both the meat and the potatoes. 

2 pounds pork sausage
1 tablespoon vegetable oil
2 lbs. Yukon gold potatoes, peeled and cut into large chunks
salt and pepper to taste
1/3 cup milk
4 tablespoons butter
1 tablespoon olive oil
2 red onions, sliced thinly
1-1/2 teaspoons flour
1 teaspoon red wine vinegar
1 cup full-bodied red wine (Shiraz or Malbec works well)
1 cup beef stock

1. Place sausages in a roasting pan, drizzle with vegetable oil and toss to coat. Spread in single layer and bake at 400 for 30 minutes, turning halfway through cooking.
2. While sausages are cooking, place potatoes in a saucepan, cover with water, add about 1/2 teaspoon salt, and bring to boil. Simmer about 15 minutes, until potatoes are tender. Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
3. In same pan over medium-high heat, combine milk and butter and bring to a boil. Remove from heat and set aside.
4. Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
5. To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring frequently, until soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes. Season with salt and pepper to taste.
6. Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately with extra gravy on the side. 

Boxty

This Irish version of potato pancakes gets its name from the Gaelic words "bac", which means "hob" (a metal shelf in a fireplace used for cooking), and "stai", which refers to an open fire, which is where this dish would have originally been cooked. 

1 lb. potatoes, peeled

1 large onion, finely chopped

2 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons flour

2-4 tablespoons butter

1. Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel. Using the large holes of a box grater, grate the potatoes into the bowl. Squeeze the cloth to extract as much of the liquid as possible. Discard the liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg. Add the flour and mix well.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Drop the potato mixture into the skillet by tablespoons, leaving space between cakes. Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, until lightly browned and crisp. Add more butter to pan if necessary for subsequent batches. 
3. Keep the cakes warm in a low oven until ready to serve. 

Steak Pasties

Pasties (pronounced "pah-steez", not "pay-steez" - that's a different word entirely) are a delicious use for leftover cooked beef, whether it's Sunday's roast beef or Saturday's filet mignon. If you don't have any leftover beef, throw a roast in the crockpot with some onion soup mix and water until it falls apart, then make these. You can also use beef gravy from a jar or a mix instead of making your own.

1 lb. roast beef, cooked and cubed (or shredded)

3-4 potatoes, cooked and cubed (you can also use frozen cubed hash browns; no need to thaw)

salt and pepper to taste
2 prepared pie crusts (buy pre-made refrigerated or make your own dough)
roast beef drippings (if you have them)
1-2 cups water
2 teaspoons beef bouillon
2 tablespoons cornstarch dissolved in 1/4 cup water

Mix the beef, potatoes, salt and pepper in a large bowl. Unroll the pie crusts and cut in half. Put a good amount of filling in each crust, fold over, and seal. Place each pasty on a greased cookie sheet. Make a couple of small slits in the top of each crust. Bake for 15 to 20 minutes or until crust is golden brown. 

While pasties are baking, prepare gravy by whisking together remaining ingredients in a small saucepan. Bring to a boil and simmer for a minute or two until slightly thickened. 

When the pasties come out of the oven, brush them with melted butter and serve with the gravy. 

Irish Whiskey Cake
No food blog of mine is complete without dessert, so here's an NC-21 recipe to bring out after the kiddies are tucked into bed with visions of shamrocks dancing in their heads. Don't forget to save a drop or two of whiskey for the hard-working chef!

For the cake:
1 (18 oz) box yellow cake mix
1 (3-1/2 oz) box instant vanilla pudding mix
4 eggs
1/2 cup oil
1 cup milk
1-1/2 oz whiskey
1 cup pecans or walnuts, chopped

For the icing:
1/2 cup butter, melted
1 cup sugar
1/2 cup whiskey

1. Combine all cake ingredients and mix by hand for 3 minutes. Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees, until toothpick comes out clean. Do not remove from pan!
2. Combine all icing ingredients in a saucepan over medium heat. Cook, stirring, until sugar dissolves completely and mixture begins to brown. Remove from heat. 
3. While cake is in pan, poke holes into cake with a toothpick and pour 3/4 of the icing onto cake. Let set 15 minutes. Invert cake onto serving plate. Brush remaining icing onto top and sides of cake.

Oh, Pinterest, You Get Me (Except When You Don’t)

I love trying to figure out why Pinterest puts certain pins on my homepage. Some of them are obvious: when I’ve been pinning a lot of homeschool ideas, it suggests kids’ crafts, science projects, and math games. When I’ve been writing a lot of cocktail blogs, it pulls up bartending recipes. When I hunt for crockpot recipes, it comes up with lots of slow cooker sites.

But sometimes, it’s so off base that I have no idea what it’s thinking. Let me give you a few examples of pins that are right on target and pins that are way off in the weeds.

Right now, among the first pins on my homepage are recipes for “One Skillet Chicken with Lemon Garlic Cream Sauce” (yum), “Crack Pie” (I know, but YUM), honey butter roasted carrots, and baked teriyaki chicken tenders. 

I would absolutely give any of those recipes a try. But there are also recipes for “Roasted Vegetable Quinoa” (blech), “5 Minute Vegan Kale Pesto” (insert cat hork noises here), and broccoli tots (Pinterest, have you even met me??).

Even though I wouldn’t eat any of those latter three recipes, I suppose I can see where they came from. I did search for vegetarian recipes a while back.

A few pins do have a vague connection that I can figure out if I think about it. Like those horrible “dress yoga pants” that pretend to be actual business attire while actually being yoga pants. 

(Newsflash: They still look like yoga pants, they just have unflattering pocket flaps.) I do post regularly about wearing yoga pants, but I wouldn’t wear them to an office, even if they did have pocket flaps. Or how about that recipe for “pet Kombucha”, which is apparently some kind of fermented probiotic tea? I’d never drink the stuff in a million years, but at a certain level it could be considered a valid science experiment, so there you go.

But there are some pins that have no connection whatsoever to anything I’ve ever pinned, looked at, searched for, or even considered offline.

Like an ad for the Dollar Shave Club. I am quite certain that I’ve never searched for razors online. I’ve never bought them on Amazon. I don’t even use them that often this time of year (TMI, sorry). Or a link for BarkBox. 

It's cute, but here's the thing: I don’t have a dog. And if I did, I wouldn’t buy him mystery treats online. Or how about the Tan-in-a-Can that bills itself as “nutritive serum”? I could care less about being tan and I automatically write off anything involving the words “nutritive” or “serum.” I laughed at the blog on “How to Boil and Eat Lobster.” I’ve lived in eastern Massachusetts my whole life; if I don’t know how to manage a lobster by now they might as well revoke my Yankee license and exile me to the west coast. And how about that article about “Ten Things to Hang Above Your Bed”?

I’m quite certain I haven’t been discussing either my bedroom or its lack of above-bed decorations online.

But maybe Pinterest is trying to drop me subtle hints. Maybe it’s noticing the kinds of things that I haven’t been looking at, and subtly telling me that I should be checking them out. I have been complaining about these extra pounds that have been sneaking onto my butt of late – vegetarian food and dress yoga pants could help with that problem. My husband has been dropping hints about getting a dog (or at least, borrowing a dog) – maybe I should be giving that thought more serious consideration. And the décor in my bedroom has been unchanged since I got married nearly 8 years ago, so maybe it really is time to freshen the décor up a little.

One thing is for certain, though: It’s time to buy some lobsters and prove that this New England girl knows how to cook and clean the cockroach of the sea!! YUM!!