It is your lucky day! Here are delicious recipes with an Irish flare! ☘️
3/15/2025
3/11/2025
Irish Soda Bread Muffins
As much as I love a slice of my Brown Soda Bread to accompany a soup, like Quick Beef and Barley, or a hearty stew, I think I might love these muffins more. They are quick, easy, portable, and delightful.
Like traditional soda bread, these muffins are made with buttermilk or sour cream and baking soda. The chemical reaction between the soda and acid is the leavening agent, so yeast is not required, making these ever so easy to whip up. Freshly baked muffins in about 30 minutes? Sign me up! Currants are also on the traditional list, but they can be substituted for cranberries, chocolate chips, or other dried fruits. Just don't ask me about raisins. Raisins are an inherent dislike in my family. Caraway seeds are also a common ingredient. Sometimes I use them, sometimes I don't. It depends on when and what I serve them with. A slice of good Irish cheddar pairs nicely with the muffins when caraway seeds are added.
Non-traditionally, these muffins are made with white all-purpose flour instead of a combo of whole wheat and white flour. They are also sweeter than soda bread, which makes them perfect for breakfast, brunch, snack, or anytime of the day.
Only two bowls are needed to make the batter. One for the wet and one for the dry. When folding the wet ingredients into the batter, work quickly and gently. Overworked batter results in tough muffins. The batter will be thick, almost like a biscuit dough, and will mound in the paper muffin liners. Sprinkle a bit more sugar on top and bake until golden. Serve warm, while the tops are crunchy and the middle is tender, with butter, jam, or as I already said, a slice of good cheddar.
These muffins are best enjoyed the day they are made, but they can be frozen for up to three months. It's always nice to have a little baked good in the freezer when a craving strikes!
3/09/2025
Sunday Dinner
Brown Sugar Candied Bacon
Crab Cakes with Sweet Red Pepper Curry Sauce
Green Salad with Blue Cheese Vinaigrette
Peach Cobbler Ice Cream
The most important thing to note is to use thick-cut bacon. Regular or thin-cut slices will burn to a crisp. Extra thick-cut bacon will turn out like beef jerky and will not crisp. I like to use a full-size sheet pan lined with foil. A full-size pan will be large enough to cook all of the bacon, and the foil will make for super-easy cleanup. When baked on the rack, the bacon does not need to be turned because the heat is hitting both sides of the bacon. I use a low temperature of 325° F so the bacon does not curl when baking and the fat renders evenly. The baking time will vary slightly because not all thick-cut bacon is exactly the same thickness. Once the bacon is richly caramelized, transfer it to a sheet of parchment paper, and it will crisp as it cools.
We are enjoying candied bacon tonight as a simple pre-dinner snack, but there are so many other ways to enjoy it. It is a no-brainer for breakfast or brunch, but think outside the box and sprinkle it on salads, pile it on sandwiches, garnish deviled eggs, add it to a cheese ball, or jazz up some guacamole! I have even been known to put candied bacon on cupcakes (that's another story). The possibilities of bacon enhancement to a recipe or dish are endless. Ask yourself- what would bacon do? Happy Sunday!
Equipment needed:
3/06/2025
Tart au Citron (Classic French Lemon Tart)
I had other recipes to share this week, but the appetizer and dessert from this past Sunday are recipes that I will not be making anytime soon. So, a Sunday-dinner recipe-sharing week it is!
This tart-oh, this tart. It is a sweet transition from Winter to Spring. Seasonal citrus and a vibrant color are welcome in my kitchen this time of year. This French tart is simple and classic. I use my go-to sweet tart dough and fill it with what is basically lemon curd on steroids. It is enjoyed at room temperature or chilled. Other than a light dusting of powdered sugar, which is optional, you don't need to embellish this tart with anything else. It is wonderful all by itself.
When choosing lemons, whether they are organic or not, select lemons that have a smooth and thin skin vs. ones that have a bumpy and thick skin. The smoother the skin, the heavier the lemon will be, and it will have more juice. Therefore, you won't need to buy as many lemons, and that will be easier on the wallet! I use regular lemons, but you could use Meyer lemons if they are available. Meyer lemons are not as tart, so the filling will be a tad sweeter. And wouldn't you know that almost 13 years ago to the day, I posted my recipe for Meyer Lemon Curd!
The other main ingredient is eggs. You probably have noticed that I use extra large eggs in my sweet and savory recipes. I think you get a little more for your money. Unfortunately, there is a bird flu epidemic and extra large eggs are difficult to find, so you can substitute with large eggs. The filling uses 8 eggs total: 4 whole eggs and 4 egg yolks. So, what do you make with the leftover egg whites? You make Raspberry Chocolate French Macarons, of course!
Equipment needed:
3/04/2025
Goat Cheese and Spicy Salami Stuffed Dates
Did you know that dates are one of the oldest known fruits? Their cultivation in the Middle East dates (pun not intended 😉) back to almost 6,000 BC. Their health benefits and culinary uses are still in use today. Dates, or "nature's candy", are naturally sweet, high in fiber, and rich in antioxidants. If you have been exercising, fasting, or feel your blood sugar level is low, grab a date or two or three. They provide a natural energy boost that you can feel good about without weighing you down.
One of the larger varieties is the Medjool date. It is plump and chewy and has a caramel-honey-like flavor. Once pitted, the Medjool date becomes the perfect vessel for adding more flavor and texture. This recipe is an excellent example, and no cooking is required!. In one bite, your taste buds will explode with sweetness from the date and honey, a creamy tang from the goat cheese, saltiness with a kick from the spicy salami, and a nutty crunch from the pistachios.
This hors d'oeuvre is easy to prepare and can be made in advance, making it perfect for your next party or gathering. Pass them to guests as they mingle during the next social event or gathering, or serve them on a buffet table during a wine party. They are delicious when paired with a nice Pinot Noir or sparkling wine. Just make sure you provide toothpicks or cocktail forks because the other natural sweetener, honey, makes them a little sticky when it comes to finger food.
Notes:
*I only recommend unpitted Medjool dates. They are usually found in the produce section of the grocery store. Dates that are already pitted and bagged are dried out and won't hold their shape well for the filling.
*Goat cheese varies in taste and texture. Look for one that is creamy with a nice tang. Some goat cheeses already have a lemon essence, so taste the cheese first before adding the lemon zest and adjust accordingly. Not a big fan of goat cheese? Substitute with half goat cheese and half cream cheese or just cream cheese.
*Calabrese salami (or is it salame?) is my recommendation, but any spicy salami can be substituted. Can't take the heat? Substitute with a good Genoa or dry Italian salami. Make sure the salami is thinly sliced and finely diced. It will make it easier to fill the dates. And here is why...
*Use a reusable pastry bag fitted with a #12 round tip or a thick plastic sandwich bag with one corner snipped off to fill the dates. This makes it fast and easy. You can use a small spoon, but unless you have an extra pair of hands to hold the date steady, it is a little messy and takes longer.
*Pistachios are my choice of crunch and complement the other ingredients well. The green adds a nice color pop as well. Can you use another nut? Almonds, cashews, walnuts, pecans, and pepitas would be suitable substitutes. Do you have a nut allergy? Just omit the nut.
*Honey compliments the flavor of the date and kind of holds everything in place. Substitutions could be agave nectar or brown rice syrup.
If you do make any substitutions or omit an ingredient, I cannot attest to the end result. What I can be certain of is that recipe now belongs to you 😊. As I always say, make it for you; make it your own. If you do try the recipe with adaptations, please share in the comments below!
3/02/2025
Sunday Dinner
Goat Cheese and Salami-Stuffed Dates
Butterflied Roast Chicken with Warm Bread and Arugula Salad
Tarte au Citron
This is a 3-C Sunday dinner: cheese, chicken, and chocolate citrus. Tonight, I will focus on sharing the middle C with you. Most of you know about my love for a good Roast Chicken, and this recipe definitely gets a 💗 vote from me. It was inspired by San Francisco's Zuni Cafe's popular dish. I keep the overall salad components (chicken, bread, and arugula) the same, but I use my own vinaigrette recipe because that is how I like it.
Butterflying a chicken is a simple process. You need a good pair of poultry shears to cut away the backbone (save the backbone for homemade stock) and a strong hand to press the breastbone when it is skin-side up. This flattens the breasts to the same thickness as the legs, allowing the chicken to roast in a shorter amount of time with even browning all over.
The neat part about this recipe is that the bread pieces are placed under and around the chicken while it roasts. This allows the bread to soak up all of those tasty chicken drippings. Once the chicken is done, the bread cubes will be somewhat crunchy but mostly warm and soft. As delicious as that is, I prefer a crunchier texture, so I place the cubes back into the oven while the chicken rests. I like to use my Homemade No-Knead Country Bread for the bread cubes, but any quality country bread will work well.
I must point out the method for the chicken. It is a dry brine. That means the skin is gently separated from the meat and seasoned. The salt penetrates and tenderizes the dark and white meat, keeping it moist and juicy. The skin, in return, stays nice and crispy. (I shared images of the skin separation process on a whole turkey in the first three step-by-step photos post HERE.) It is preferable that the dry brining of the chicken be done 24 hours ahead, but if you are short on time, you will still get excellent results by dry brining the bird for at least 2 hours.
I use baby arugula for the salad, and although it is widely available in the markets these days, you could substitute it with another sturdy green like Lacinato kale, curly kale, or even baby spinach. (Remember to massage the kale with the vinaigrette to soften the leaves!) They will all work nicely with the vinaigrette, a simple red wine vinaigrette flavored with garlic and shallot. However, I like to take the flavor profile of the vinaigrette to the next level by adding any accumulated chicken juices from the cutting board after it has rested. This is another winner-winner chicken dinner! Happy Sunday!
2/21/2025
Chicago Style Thin-Crust Sausage and Onion Pizza
These days, the Friday night dinner decision is an easy one. It is PIZZA NIGHT!! The dilemma is trying to figure out which one. Oh, the problems we have. When I ask my husband what kind he would like, he just gives me that look that says, You know which one. Then I ask him what toppings he would like, and he rolls his eyes. That response only means a Chicago-style thin-crust pizza with sausage and onion. I have other topping variations, but this is our hands down favorite. Of course, you can certainly make it a simple cheese pizza. You know what I say. Make it for you; make it your own.
Unlike a doughy or deep-dish Chicago pizza, this one has a thin, crisp crust with a simple, no-cook tomato sauce. The easy part about the recipe is the dough (which is made in a food processor), and the sauce can be made in advance.
The Dough:
It is made in the food processor, but it can be made by hand or in a stand mixer fitted with the dough hook.
- If using a food processor, use the dough blade and use cold water to prevent the dough from overheating.
- If making the dough by hand or in a stand mixer, use room temperature water, about 70° F.
- If making the pizza the same day, allow the dough to rise at room temperature for 2 to 2 1/2 hours or until doubled in size. After the dough is kneaded, it can be stored in the refrigerator for up to 2 days. Just bring it to room temperature 2 hours before baking.
The Sauce
It is a simple, no-cook sauce of tomato sauce, tomato paste, a bit of sugar, Italian seasoning, and fennel seeds. There is only 1/2 teaspoon of fennel seeds, so I do not feel the need to toast or crush the fennel seeds, especially because the sausage that I use already has fennel in it. I like to crush the Italian seasoning between my hands to release more flavor. I find it really makes a difference. And like the dough, the sauce can be made in advance and stored in the refrigerator for up to two days.
The Sausage
I am picky about my Italian sausage and only use Randolph Market Italian sausage, which I find at my local Sunset Foods Market. It has just the right balance of all the flavors, and I can get it mild or hot. But any Italian sausage to your liking can be used.
The Onion
I use half of a small sweet onion, like Vidalia or Walla-Walla. I thinly slice the onion from pole to pole and then slice again against the grain for smaller slices. It doesn't take much onion for me, but use as much or as little as you like. One tip is to soak the onion in cold water to take away some of the raw onion bite (just make sure to dry the onion thoroughly before using). Any leftover onion, use it to make Sweet Onion Cheddar Spread. Don't like onion? Just omit it.
The Cheese
Use a good quality whole-milk mozzarella and grate it yourself if at all possible. I cannot stress that enough. Packaged pre-shredded cheese has stabilizers added, and it does not melt as well.
Equipment
I use a pizza peel (wooden or stainless steel) for the best results, but you can also use a rimless baking sheet. A baking stone is also key to achieving that crispy crust. If you don't have one, you can try using a pizza pan, but I cannot speak from experience.
There is only one more thing to discuss, and it is important! How do you cut this pizza? Whether you use a large chef's knife or a pizza wheel, cut it into what some people call SQUARES!! That bothers me from a mathematical standpoint because they are not all squares. In fact, the "corner" pieces are small triangles, and those are all mine. The point is, DO NOT cut the pizza into traditional triangles. In my opinion, it just won't taste the same.
Now, who is ready to make their entire house smell like a pizzeria?!? Happy pizza-making!
Other pizzas you might enjoy...
2/19/2025
Leek and Chicken Soup with Parmesan Dumplings
As I type this post and recipe, it is currently 4° F outside with a real feel of -3° F. Frigid and bitterly cold don't even describe what that temperature does to your body. This recipe will help melt all of those body woes and warm the soul. It is a simple soup of leeks, chicken broth or stock, and lovely little clouds of parmesan dumplings that steam and puff when placed on top of the hot soup.
For the Chicken
I make my own Roast Chicken and use the carcass to make a Quick Chicken Stock, but a store-bought rotisserie chicken and stock or broth work in a pinch (just freeze the carcass to make stock later). Whether you roast your chicken or buy a rotisserie chicken, the weight will vary, but all you need is three cups of shredded chicken (leftovers can be used for sandwiches or other meals.
For the Leeks
The recipe calls for 1 pound of whole leeks, using only the white and light green parts. Since this will yield a smaller weight, look for leeks that have a higher ratio of white and light green parts to the dark green parts. But don't throw away the dark green. Use them or freeze them to make homemade stock or broth.
For the Dumplings
These are straightforward to make with just a few ingredients you probably have on hand. Parmesan cheese is the star flavor component of these dumplings. Other hard dry cheeses like Grana Padano, Dry Jack (which is aged, not a soft Monterey Jack), American Grano, Asiago, or Pecorino could be substituted. When scooping the dumpling batter, I like to use a #60 ice cream scoop, but you can also use two spoons. Having said that, you could also save yourself even more time by using store-bought gnocchi, which has a similar chewy texture to the homemade dumplings. Or you could simply omit the dumplings altogether and serve it with some No-Knead Country Bread. This rustic soup is that good all on its own!
The recipe serves four, but when there are only two of us, I know I will have leftovers. Therefore, I do not break up the dumplings before serving the soup. Instead, I remove the dumplings and place a few on top of the soup. That way, we can "break" up our own, and I can store the leftovers in a separate container so they do not dissolve into the stored soup.
A finishing touch of fresh lemon juice and chopped fresh parsley brightens the flavors and makes this a perfect and comforting soup to serve on a cold winter night.
2/16/2025
Sunday Dinner
Romaine Salad with Rich and Creamy Blue Cheese Dressing
It has been a long couple of days shoveling snow in the bitter cold, and I was craving a nice big steakhouse meal that would come together in no time. This dressing is a favorite! It is quick and easy to prepare. Use it as a dressing or even as a dip. It is a perfect balance of sweet, tangy, and creamy flavors.
For the blue cheese, I buy a good wedge of Danish Blue and crumble it myself, but you can buy a quality brand of blue cheese crumbles to make the preparation quicker. I use buttermilk, but you can substitute it with whole milk. It will be thinner and milder in flavor, but it will be delicious. The real secret to this dressing is a tiny bit of garlic powder. It may not seem like much, but it really makes all of the flavors pop without an overwhelming garlic taste. When serving over greens, make sure you use a sturdy lettuce like Romaine or a curly green leaf. Mesclun or other baby greens will be weighed down by the dressing. Store it in a covered container in the refrigerator, and it will last up to 2 weeks. I have been known to pour a little pool on my plate to drag a few fries or a bite of steak for a guilty pleasure. Happy Sunday!
Here are some other dressings/vinaigrettes that you might enjoy...
2/14/2025
White Chocolate Raspberry Bars
It's a sweet day for a new recipe to share, and I hope you'll love this recipe as much as I do! The buttery flavor of white chocolate with the sweetness of ripe raspberries is an excellent combination. These bars are crunchy on the outside and tender on the inside. Happy baking!
2/12/2025
Shrimp Risotto (for Two)
Here is a delightful dinner for two this coming Valentine's Day. Unlike a traditional risotto that needs time and lots of stirring, this recipe comes together fairly quickly, which gives you more time to spend with your loved one.
I start by making a simple shrimp stock with the reserved shrimp shells. It adds depth to the finished dish. Then, I sauté the diced fennel and onion with a bit of baking soda to reduce the volume of the vegetables without browning them. Arborio rice, white wine, the simple stock, and a good Parmesan cheese are brought to the mixture for a simmer and stir. The shrimp? I add them raw at the end, and the heat from the risotto cooks them just until they are pink and tender. Lemon and chives give this comfort food a fresh and bright finish and flavor. Happy cooking!
2/09/2025
It's time for a PAW-TAY!
Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.
Tips:
Cream Cheese- I use reduced-fat cream cheese for dog treats.
Pumpkin Purée- I use canned or my Homemade Pumpkin Purée.
Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.
2/07/2025
Everything Bagel Pigs in Blankets
It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning!
The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them. One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.
When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.
This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden.
They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!
Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!
2/05/2025
Homemade Everything Bagel Seasoning
Do you ever look into your spice cabinet or drawer and wonder what you will do with all of the spices and seeds you don't use as much as the others? I do, and my homemade blend of Everything Bagel Seasoning is one of my recipes that solves that dilemma. Using the spices and seeds you have on hand will save money, as you won't have to buy that unique jar of seasoning blend.
As many of you may know, this seasoning is not just for bagels. It can be used in a wide range of foods. Sprinkle it on salads, avocado toast, roasted vegetables (like Roasted Broccoli), Deviled Eggs, hummus, popcorn and Easier French Fries. Use it as a crust for meats like beef or chicken. Season homemade breads, like Pretzel Buns, No-Knead Country Bread, or the obvious Homemade Bagels. The seasoning possibilities are endless!
I use a combination of toasted and white (raw) sesame seeds. I like the nutty flavor and texture the toasted sesame seeds add. You can use all toasted or all white. Adjust according to your taste. This recipe makes about 3/4 cup of seasoning, enough to fill two 2-ounce jars or simply store it in an airtight container. Double or triple the batch and give the seasoning as a gift to friends and family. Store the seasoning in a cool, dark space out of direct sunlight and away from any heat source to extend the shelf life to 12 months. Enjoy!
2/02/2025
Sunday Dinner
Feta and Arugula Guacamole
Za'atar Chicken with Caramelized Red Onions
Rice Pilaf with Toasted Vermicelli and Roasted Almonds
Orange-Cardamom Olive Oil Cake
"One can never have too many recipes for..." I have lost count of how many times I have said that, and I am saying it again with this unique spin on guacamole. Combining the flavors of Mexico and the Mediterranean creates a delightful dish. I have had feta, arugula and avocado in a salad before, but in guacamole? The balance of briny feta, creamy avocado and peppery arugula is a refreshing and welcome twist to traditional guacamole.
I use Athenos brand feta cheese in this recipe because it is readily available in my market. I also use reduced fat because that is my taste preference. The recipe calls for 1/2 cup chopped baby arugula, not 1/2 cup baby arugula chopped (It does make a bit of difference if you measure before you chop). Then the traditional guacamole ingredients, like jalapeño, onion, cumin, and lime, come into play. Here are a few more tips...
Jalapeños-
These peppers vary in size and heat, so customize the recipe to suit your taste. I like to taste the pepper first before adding it to a recipe. They can be as mild as a green pepper or hot as blazes. If you like more pepper taste, use one large pepper. If you want more heat, add some seeds.
Onions-
I use red onion in this recipe because of its mild taste and vibrant color, but you can certainly use yellow or white. Scallions would also work well.
Garlic-
Although garlic cloves can vary in size, the general rule of thumb is that one medium clove minced is about one teaspoon.
As I always say, "Make it for you, make it your own".
When served as an appetizer, I like to scoop up this guacamole with pita chips for a winning combination. You can also use this guacamole as a spread for a sandwich or wrap, and although I have not tried it yet, I think it would be oh-so-tasty on a piece of toast with a fried egg on top. Whenever or however you serve this, just make sure you do. It is a real game-changer!
Speaking of game, a certain American football game is coming up next Sunday, so here are some other guacamole recipes to consider for your game day menu. Happy Sunday!
1/30/2025
Peanut Butter Cream Sandwich Cookies
Remember the Kale Salad with Radishes, Grapefruit and Candied Pepitas I shared? I briefly talked about the ground spice cardamom and its uses in sweet and savory dishes. Its ginger-like taste and floral aroma make it a superb addition to both flavors. If kale is not to your liking, maybe these cookies will be! This is like a traditional peanut butter cookie with the classic crosshatch pattern. The addition of the creamy filling spiced with cardamom takes it over the top!
When choosing peanut butter for this recipe, purchase the "regular" or conventional peanut butter like Jif or Skippy. Peanuts in regular peanut butter are emulsified with sugar, salt, and hydrogenated oils, making them thicker. Natural peanut butter is made of ground peanuts and not emulsified with added ingredients, which would cause the cookies to spread more, and the filling would be less flavorful.
Can you use creamy or crunchy regular peanut butter in this recipe? For the cookie dough, yes, you could use either. For the filling, I would recommend using only the creamy because crunchy would make the filling more difficult to spread or pipe.
I like to use a #60 cookie scoop when equally portioning out tablespoons of dough. I also like to use a #1A decorating tip fitted in a piping bag when applying the filling. Both kitchen tools make for ease of execution, but these cookies will taste good no matter what you use in your kitchen. Happy baking!
1/29/2025
Simple Beef Chili
When the weather is cool, it is not hard for me to decide to make a nice big pot of beef chili. What is hard is trying to decide which recipe to use; there are just so many to choose from. This chili has been on our list for over twenty years, and it will stay this way for many more.
What really gives this chili a depth of flavor is adding the spices to the sautéed vegetables before browning the meat. This allows the spices to bloom, which is the key to unlocking their full flavor.
This simple chili calls for a simple topping of freshly grated cheddar cheese, but you can certainly add topping that suits your tastes, like sour cream or chopped scallions. Sweet Cornbread on the side is a must to clean up every bit of goodness in the bowl.
Looking for another beef chili recipe? Try this Mexican Beef Cocoa Chili.
It is simple but with a twist. Happy cooking!
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