shamrockandshenanigans.blogspot.com
Shamrocks and Shenanigans: October 2012
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Wednesday, October 31, 2012. Here is the perfect munchie for Halloween night to keep you from eating all the candy you are passing out to the Trick or Treaters! Even I am guilty of swiping all the grape candies from the candy bowl. But I make these to keep the rest of the family away from the chocolate candy bars! Make these in the morning. It takes minutes. Let them sit on the counter all day and harden. Hide them once the family gets home or they will disappear! 3 cups of Pretzels. 1 cup Reese's Pieces.
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Shamrocks and Shenanigans: Mustard- and Brown Sugar- Rubbed Salmon
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Wednesday, March 20, 2013. Mustard- and Brown Sugar- Rubbed Salmon. I have been trying to eat clean. I know the blog posts you see on here don't always depict that. The rest of my family has to enjoy food and then there are times you just need to try a new recipe. I have been trying to swap out full fat for reduced and portion control. That is huge! This was a very easy recipe. I bought a huge bag of frozen salmon (think costco) and took out a couple pieces and tossed into the fridge in the morning.
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Shamrocks and Shenanigans: November 2012
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Friday, November 30, 2012. 2 bags of Brussel Sprouts or about 4 cups. 5 cloves of garlic minced. 3/4 cup white wine. 3 TB butter melted. 1 tsp red pepper flakes. You will need enough foil to completely cover a cookie sheet. I like to line the bottom for easy cleanup too. Take the Brussels sprouts and slice in have from the stem. Toss on the foil lined cookie sheet. Squeeze 1/2 lemon on the sprouts. This will keep them a nice vibrant green. Add the minced garlic, butter and pepper flakes to them. I have n...
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Shamrocks and Shenanigans: August 2012
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Friday, August 31, 2012. I have covered Potato Salad WAY too many times, There's my girlfriend. Which is bacon, ranch and Santa Maria Seasoning. To die for good. There is my Loaded Potato Salad. Which has everything from bacon, eggs, pickles, and sour cream. Its like a loaded baked potato in a potato salad. And then.I have my Two Mustard Potato Salad. It isnt too mustardy either. Or My Sour Cream Ranch Potato Salad. It is great for potlucks when there will be a couple potato salads there. Give it a try!
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Shamrocks and Shenanigans: Do you have a Favorite Corned Beef Recipe?
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Wednesday, March 13, 2013. Do you have a Favorite Corned Beef Recipe? Twice Cooked Corned Beef. I've purchased the biggest roast I could. Dump into the crockpot and if it includes spices in a packet, sprinkle over the roast. Place the roast fat side down. Cook slowly in crock pot till just about perfect. Mine was three hours on high. You could put this in the crockpot in the morning and put on low. Just dont overcook. We are going to glaze it and stick it back into the oven. Cover with brown mustard.
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Shamrocks and Shenanigans: July 2012
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Monday, July 30, 2012. Some days I am just LAZY with cooking. Yep even I have days that I would just rather dump the ingredients into a pan and walk away from it all and POOF, it's all magically done. The leftovers from tonight's dinner will make a yummy sandwich tomorrow. And you all know I love leftovers for sandwiches! 1 package linguisa (I like Silva but buy whatever you have available). 6 potatoes pealed and cubed (you could even micro for a couple minutes). 1/2 red onion chopped. 3 tbs sesame oil.
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Shamrocks and Shenanigans: Guinness Braised Beef Brisket
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Tuesday, March 12, 2013. Guinness Braised Beef Brisket. I am totally in love with Corned Beef! Guinness Braised Beef Brisket. 1 cup chopped onion. 1 cup chopped carrot. 1 cup chopped celery. 1 cup Guinness stout. 2/3 cup packed brown sugar. 1/4 cup tomato paste. 1/4 cup chopped fresh or 1 tablespoon dried dill. 1 (14 1/2-ounce) can low-salt beef broth. 2 whole cloves 1 (3-pound) cured corned beef brisket, trimmed. Combine first 11 ingredients in a large electric slow cooker, stirring. Slice up the meat.
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Shamrocks and Shenanigans: Reuben Sandwich
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Thursday, March 14, 2013. I love leftovers that go into a sandwich. Meatloaf, pot roast, whole chicken, turkey and corned beef. I dont even want to eat them for dinner, but just make a sandwich or sammich as we say it around my house. Corned Beef is especially good in a sandwich! Squirt some mustard on it and I am in heaven. But tonight I am going all out and making Ruebens! Leftover corned beef or deli corned beef. Thousand island dressing (I made some homemade-more on that later). What I am cooking!
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Shamrocks and Shenanigans: December 2012
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Thursday, December 20, 2012. PW Cinnamon Rolls done my way (of course). Puts in the inside. They were just too sweet for my liking, but The Fireman ate an entire tray. So that could just be me. PW Cinnamon Rolls done my way (of course). Recipe adapted by Ree Drummond. 1 quart Whole Milk. 1 cup Vegetable Oil. 2 packages Active Dry Yeast, 0.25 Ounce Packets. 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour. 1 teaspoon (heaping) Baking Powder. 1 teaspoon (scant) Baking Soda. 1 Tablespoon (heaping) Salt.
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Shamrocks and Shenanigans: June 2012
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Monday, June 25, 2012. Honey Creole Mustard Glazed Chicken. Honey Creole Mustard Glazed Chicken. 1 tsp Mrs Dash Seasoning. 1 TB olive oil. 2 TB Creole mustard. 1 TB olive oil for glaze. Start by marinating the meat. You could do this quick for 15 minutes or all afternoon. Put the chicken in bowl or even a zip lock bag. Squeeze the juice of one lemon. Add one TB olive oil. And TB of Mrs Dash, then give it a mix up and cover and let sit. If you have time to kill, put it back in the fridg. I'm a growing boy!
