Irish Colcannon

This is traditional Halloween fare in Ireland and a cool weather comfort type food.

Here is a song written for the dish...





Well did you ever make colcannon,
made with lovely pickled cream
With the greens & scallions mingled
like a pitcher in a dream
Did you ever make a hole on top
to hold the meltin' flake
Or the creamy flavoured butter
that our mother's used to make

Refrain:
Oh you did, so you did
so did he and so did I
And the more I think about it
sure the nearer I'm to cry
Oh weren't them the happy days
when troubles we knew not
And or mother made colcannon
in the little skillet pot

Well, did you ever take potatoe cake
and boxty to the school
Tucked underneath your oxter with
your books, your slate and rule
And when teacher wasn't looking'
sure a great big bite you'd take
Of the creamy flavoured soft and meltin'
sweet potatoe cake

Refrain

Well did you ever go a courtin' boys
when the evenin' sun went down
And the moon began a peepin'
from behind the Hill O' Down
And you wandered down the bóithrín
where the clúrachán was seen
And you whispered lovin' praises to
your own dear sweet cáilín

Refrain

 

Colcannon

Ingredients

• 1 pound green or red cabbage (1 large head) chopped
• 1 pound potatoes (4 large Russet) peeled and cut into bite size pieces
• 2-3 leeks, cleaned and chopped (green and white parts)
• 1 cup milk
• salt and pepper to taste
• 1 tsp ground Nutmeg (I love fresh ground)
• 1/2 cup butter, melted (optional if you don't want to add the calories)

In a large stock pot, boil cabbage until tender; remove with a slotted spoon, set aside in a bowl and keep warm. 

Boil potatoes in the same water until tender, 10-15 minutes. Remove from heat and drain.

While potatoes are cooking, in a saucepan, simmer leeks in milk until they are soft. 

Season the potatoes with salt and pepper to taste and mash potatoes well. 

Stir in cooked leeks and milk. Stir in the cabbage and heat through while stirring. 

Put in individual bowls and make wells in the center and pour in a little melted butter. Serve! 

*Note: You can also add chopped, crisp bacon or chopped ham to this. 

Table d'hôte Tuesday-Crock Pot Bolognese Sauce

Pioneer Woman posted a Bolognese sauce recipe on her blog so I am posting mine here since I'm making it today...served over whole wheat gnocchi purchased from Trader Joe's and some nice crusty bread.

Crock Pot Bolognese Sauce

Ingredients

2 Tbs Olive Oil
2 pounds lean ground beef
2 slices pancetta (Italian bacon) or bacon, chopped
1 medium onion, chopped
1/2 cup non-alcoholic wine (chicken broth works too)
3 cloves fresh garlic, diced or grated
1 Tbs Italian spices (fresh or dried)
2 Tbs chopped basil (I used frozen)
1 small can sliced black olives, drained
Salt and Pepper to taste
2 large cans diced tomatoes
3 Tbs tomato paste
1/2 cup milk
Grated Parmesan cheese for topping

Instructions

In a large saucepan over medium heat, add olive oil and heat through, add bacon and simmer until it just starts to crisp, add onions and cook for 2-3 minutes, add ground beef (pull off little pieces until all in pan and spread around evenly), cook until almost done and stir to finish browning. Add wine (or chicken broth) and cook for 3 minutes, add garlic and Italian spices, basil, salt and pepper to taste and stir. In a crock pot, pour diced tomatoes and tomato paste in and stir until mixed. Add in meat mixture, olives and milk and stir. Cook on low for 6-8 hours.

Serve over a thick pasta with crusty bread and a nice green salad. Top with Parmesan cheese.

It's Okay Wednesday-Balsamic Crock Pot Chicken

 It's okay to share a recipe today...

From The Crock Pot Recipe Exchange


 Balsamic Chicken

 Ingredients

4-6 boneless, skinless, chicken breasts (I actually used 6 frozen boneless skinless chicken thighs)

2 14.5 oz can diced or crushed tomatoes

1 onion thinly sliced

4 garlic cloves

1/2 cup balsamic vinegar

2 Tbs olive oil

1 tsp each: dried oregano,basil, and rosemary

1/2 tsp thyme (For all the spices, I used Italian seasoning)

Ground black pepper and salt to taste


Directions:

Pour the olive oil on bottom of  a 3 - 5 quart crock pot

Place the chicken breasts in crock pot, salt and pepper each breast

Put sliced onion on top of chicken

Then put in all the dried herbs and garlic cloves

Pour in vinegar and top with tomatoes



Cook on high 4 hours or low for 8, serve over angel hair pasta.

*NOTE*Careful not to overcook chicken breasts. If they, or any lean cut of meat, are overcooked, they  become very dry. All crock pots seem to cook differently, so keep this in mind when timing your recipe.

This was pretty good! Next time I may add some tomato paste for a thicker sauce...or more veggies.

Chocolate-Oatmeal No Bake Cookies

 If you've never made these...DO IT! They are great!

I love making these with the girls...

 No Bake cookies-Chocolate-Oatmeal

Ingredients
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup milk
1/8 tsp salt
3 cups quick cook oats
1/2 cup peanut butter
1 TBS vanilla extract

Instructions

In a saucepan over medium heat, combine sugar, cocoa, milk and butter. Bring to a boil, stirring occasionally.

Boil for 1 minute, then remove from heat and stir in vanilla, salt, peanut butter and oats.

Drop by rounded spoonfuls onto wax paper. Cool cookies for at least an hour.

Store in an airtight container.

Makes approximately 36 cookies

If you want to get a little more complicated...go over to Ree's blog and make these Pretty Little Brownie Bites.

Balsamic Vinegar with Garlic and EVOO Bread Dip

Balsamic Vinegar with Garlic and EVOO Bread Dip

Ingredients

1 loaf French Bread, Sweet or Sour Dough...whatever you like, cut up into small pieces
Extra Virgin Olive Oil
Balsamic Vinegar
Garlic, chopped

Instructions

On a plate, pour 2 Tbs. of oil and 2 Tbs. vinegar and 1-2 cloves of chopped garlic. Serve with the bread. Great with any pasta dish!

Captain Jack's Crock Pot Chilequilles

  "Mmmm...Chilequilles."

*Captain Jack's Crock Pot Chilequilles by Lindy Leigh


Ingredients

1- 3 to 5 pound Pork Roast (Chicken can be substituted)
 Olive Oil
1 Medium Yellow Onion, diced
4 Garlic Cloves, chopped or grated
32 oz Chicken Stock
6 cups Water
1- 8 oz can Tomato Sauce
1 tsp Mexican Oregano
1 Tbs Chili Powder
Salt and Pepper to taste
1- 28 oz can Whole Green Chilies, drained and sliced into long strips
Tortilla Chips (the thicker the better)
1 Lbs Monterey Jack Cheese, grated

Instructions

Brown Pork Roast over Med-High heat for 2-3 minutes on each side in Olive Oil and remove to crock pot. Add more Olive Oil and saute Onions until soft in the same pan you browned the Pork Roast in (when onions are soft, add a little Chicken Stock and stir to get up the yummy brown bits)...add garlic and saute for 1 minute more and pour over pork.

Next add to Crock pot...Chicken Stock, Water, Tomato Sauce, Mexican Oregano, Chili Powder, Salt and Pepper to taste. Stir it all around a bit.

Cover crock pot and cook on high for 3 hours, turn down to low and add Green Chilies and stir around, cover and cook for 2 more hours.

When finished, take Pork Roast out to a dish and pull it apart with 2 forks and add it all back into crock pot, stir.

To serve: Put Chips in individual bowls or on deep plates and add grated Monterey Jack Cheese over Chips, pour pork mixture over the chips and cheese and eat up, eat up Me Hearties!

Inspired by The New Mecca in Pittsburg, CA, Saavy?

 *I only call this dish Captain Jack's because Monterey Jack Cheese is the best cheese for this dish and I am obsessed with Captain Jack.

Now go swab the decks!

 

Polynesian Chicken Salad

 

 

 Polynesian Chicken Salad

 

Serves 10-12

4 cups Chicken, cooked and chopped
2 -5 oz. Cans Water Chestnuts, sliced
1 lb. Seedless Grapes, halved

1 cup Diced Apples
1 cup Walnuts, chopped

1/2 cup Mayonnaise (can be low fat)

1/2 cup Sour Cream ( can be low fat)
1  tsp. Curry Powder
1 tbsp. Soy Sauce
1 tbsp. Lemon Juice
1 (16 oz.) Can Pineapple Chunks, drained

 

 

Combine chicken, water chestnuts, grapes, pineapple and almonds. In a separate bowl, mix mayonnaise, sour cream, curry powder, soy sauce, and lemon juice. Stir seasoned mayonnaise/sour cream into chicken mixture and chill for at least one hour. Should be eaten within one day.

 

Serve on croissants or a lettuce leaf.

 

 

Friday Confessions- Mexican Pizzas

Nothing to confess today...I'm spending it with Madley.

This is a single layer Mex Pizza

I was searching food blogs for kid-friendly recipes when I came across this winner. My favorite fast food "run-for-the-border" restaurant serves something similar, but this recipe caught my eye because I like homemade food more than any fast food restaurant. Of course, now I can't remember where the blog is that shared the recipe. So... thank you unknown foodie! This is my version.

The girls were excited for this one. They helped 'spread and assemble' and ate half the olives before they made it to the pizzas.

I made homemade re-fried beans because I am a glutton for... well, I'm just a glutton I guess. I just think they are easy and they are low fat and smell wonderful cooking... but canned ones would be fine, I use canned sometimes.

We loved this...all of us. It's so much better than the real thing!

Mexican Pizza

Makes 10-12 pizzas


20-24 crisp tostada shells (figure two shells per pizza)
2 cans or 2 cups Re-fried beans, heated (they spread easier hot)
Taco sauce, heated (I made my own, recipe below)
Grated Mexican blend cheese or Grated Cheddar Cheese
Sliced olives, tomatoes, onions, avocados, jalepenos or whatever strikes your fancy.

Spread beans over tostada shells, spread sauce over beans and then sprinkle cheese on top. Lay another tostada shell over that one and spread more beans, sauce and cheese. Make as many as you're family needs.

Place under broiler (not too close) for 2-4 minutes until cheese melts, watching carefully so they don't burn.

Remove and add toppings as desired!

Taco Sauce

1- 8 oz. can Tomato Sauce
1 cup- your favorite Salsa
1/4 tsp Chili Powder
1/4 tsp cumin
1/4 tsp Oregano
1/4 tsp sugar
Salt and Pepper to taste

Add all ingredients together in a small saucepan and just bring to boil, Stir, cover and turn down and simmer for 10 minutes.

(You could just use salsa and skip all of this)

Bueno!

Cilantro Lime Rice

Ingredients

1 cup Long Grain Rice, uncooked.
1/2 medium Yellow Onion, peeled and diced.
1 clove Garlic, chopped fine or grated.
1 large bunch Cilantro, washed, dried and tops chopped fine.
2 Tbs Olive Oil
Juice and zest of 1 Lime
Salt to taste

Instructions

Cook rice according to package directions or in a rice cooker. (You can cook rice in chicken broth for a different flavor)
In a skillet, heat olive oil over medium heat and add chopped onion. Cook until onion starts to become transparent and add garlic. Cook one minute and turn off heat.

Put cooked rice into a large bowl and add all the other ingredients and stir well. Add salt to taste.

This recipe can easily be doubled.

Enjoy!

BBQ Quesadillas

BBQ Quesadillas

8 Flour Tortillas
1 Cup of Your Favorite BBQ Sauce
8 Large Cremini or Button Mushrooms, Cleaned and Sliced
2 Cups Baby Spinach Leaves
2 Cups grated Monterey Jack Cheese


Heat a large pan or griddle to medium heat.
Brush one side of the tortillas with BBQ sauce liberally and place 1/4 cup of the grated cheese over half of each tortilla, then divide the vegetables evenly over the cheese and fold the tortillas in half. Grill on a pan or griddle sprayed with canola oil a couple at a time for a few minutes on each side checking to ensure the cheese is melted and they are nice and lightly browned. Keep cooked quesadillas warm while cooking the rest.
Serve and watch the smiles.
Note~ You can easily add cooked steak or chicken to this recipe for meat lovers.

Lindy's Peach Wobbler

I made this from the leftover crust I made for the PW Chicken Pot Pie Crust recipe Here. Oh yeah. It made us wobble like Weebles. Peach Wobbler is Madley's very favorite dessert.


Lindy's Peach Wobbler

Ingredients

1/2 PW Pie Crust recipe or any other pie crust recipe...or store bought unbaked pie crust.
1 16oz bag frozen peach slices, thawed
2/3 cup brown sugar
1/2 stick butter, cut into small pieces
1/4 tsp cinnamon
1 Tbs sugar

Preheat oven to 400 degrees

Pour peaches from bag into a deep dish pie pan or 9x9 inch pan. Dot butter evenly all over the top. Sprinkle brown sugar and cinnamon evenly over the butter and peaches. With fingers, break pie crust dough into bite size pieces and dot evenly over the rest of the ingredients. Sprinkle the sugar evenly over the Pie crust dough.
Bake uncovered for 30 minutes or until crust is lightly browned and is bubbly. Serve warm with vanilla ice cream. Wobble.

Can easily be doubled and baked in a bigger pan.

Lindy's Feta Salsa

Was featured on Tasty Kitchen

Feta Salsa

1 whole Fresh Zucchini, Diced
3 whole Roma Tomatoes, Diced
½ cups Any Flavor Crumbled Feta Cheese
3 Tablespoons Balsamic Vinegar
3 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste


In a medium bowl, stir all ingredients together gently, cover and refrigerate for at least an hour.

Serve with tortilla chips, sturdy crackers or in a pita sandwich.

*My favorite variation- Omit zucchini and add 1 diced, firm but ripe avocado and 1/4 cup chopped cilantro.

Lindy's Fresh Shrimp Cucumber Salsa

Was featured on Tasty Kitchen

Lindy's Fresh Cucumber Shrimp Salsa

Ingredients

1 pound cocktail size shrimp, already cooked.
1 large English cucumber, not peeled, diced or 2 medium cucumbers, peeled, diced.
2 jalapenos, seeded and diced (wear gloves to prevent burning) If you prefer hot, don't seed just dice.
3 pear tomatoes, diced
2 firm/ripe diced avocados
1/2 cup chopped cilantro
Juice of 1 lime
1/4 tsp cumin
1/4 tsp ground oregano
Salt to taste

Carefully stir ingredients together in a large bowl, cover and refrigerate for at least 1 hour and serve with tortilla chips. You can also serve this as a chilled shrimp cocktail without chips.

Lindy's Mean Green Smoothie

I try to drink one of these a day...It looks weird because it's green but it tastes fantastic!

Lindy's Green Smoothie

Ingredients (you can adjust the ingredients any way you want...but the spinach and avocado are important)

1 cup plain soy milk (or milk is fine if you don't have or like soy milk)

1/2 cup frozen mango or peaches (or whatever frozen fruit you like)

10-15 fresh spinach leaves

1/4 medium avocado (peeled)

1 tsp agave syrup (optional)

Place all ingredients in a blender and blend for 2-3 minutes or until desired consistency. 

Drink up!

Homemade Flour Tortillas & Indiana Jones

My daughter is almost through college and will be an Archeologist next year...she is going on her first dig this summer...she shall be known from now on as Indiana Jones-ette or "Little Indy" for short...well she decided we would do Mexican food for Cinco de Mayo yesterday...and when she takes out her whip and hat ...I do what she says.

We used some of her Cuban picadillo and the leftover meat from the Marlboro Man's favorite sammie- I chopped the meat smaller, added salsa and with the onions that are in there... it was delicious on these homemade flour tortillas! (recipe below) Served with some pinto beans and all the things we like on our tacos...

Little hands making great tortillas.

Oh yum.

Homemade Flour Tortillas
my recipe...

6 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup canola or vegetable oil

2 1/2 cups of warm water

Add to a mixer bowl, all the flour, baking powder and salt. Mix well with spoon. Add the canola oil (vegetable is fine). With the dough hook attached, turn mixer on low and after a few seconds pour in the warm water slowly. Mix on low for  a minute and a half or until well mixed. You can also do this in 2 batches in a food processor. Or by hand. Ouch.

Once dough is finished mixing, tip bowl over floured surface and scrape the dough out. Divide into 4 equal sections, cover with plastic wrap and let rest for 20-30 minutes.

Divide each portion into 4 equal parts and make four equal dough balls from each section. Using a floured rolling pin, roll out each portion to how ever big or thick you like. Stack the tortillas on a plate separating each one with plastic wrap or waxed paper. Let rest for another 10 minutes.

Heat griddle or cast iron skillet over medium heat, spray with vegetable cooking oil lightly and cook the tortillas on the griddle or skillet for 1 minute on each side or until lightly browned. Serve with whatever you like or just eat them all while you watch Indiana Jones movies.