I know corn beef and cabbage get all the fame but I tell you cabbage and bacon is where its at. The salty bacon and the tender cabbage are a great combination, and the added butter doesn't hurt.

Cabbage & Bacon
Source: Allrecipes



6 slices bacon, diced
1 medium head cabbage, cored and shredded
2 tablespoons melted butter
2 teaspoons ground nutmeg
2 cups water
salt and pepper to taste

Preheat your oven's broiler.

Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.

Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and red wine vinegar (I do not prefer this but some do!) as desired.



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Irish Soda Bread might be the simplest bread there is to make in all the world! With the buttermilk/butter wash this bread came out with a beautiful golden brown crust that was also very moist and buttery.

Meal: Shepherd's Pie, Irish Soda Bread, and Cabbage

Irish Soda Bread
Source: Allrecipes

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 F.Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Continue to brush the loaf with the butter mixture while it bakes.

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Well the river has been dyed green, the southside and downtown parades have taken place, and the shamrock shakes have been consumed by all. But we still have one more event to take place and that is St. Patrick's day! These individual Shepherd's Pies are a great addition to your holiday party or just for you and family to enjoy at home.

Shepherd's Pie
Adapted from Allrecipes, Serves 6


8 small red skin potatoes, peeled and cubed
1 tbsp butter
1 tbsp finely chopped onion
1/4 cc. shredded Cheddar cheese
salt & pepper to taste
5 carrots, chopped
1 tbsp vegetable oil
1 onion, chopped
1 lbs ground beef
1 c. white button mushrooms, chopped
1 c. baby bella mushrooms, chopped
2 tbsp all-purpose flour
1 tbsp ketchup
3/4 c. beef broth
1/4 c. shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Add mushrooms and cook until tender. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer in individual ramikins. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.



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A few months back I came across a Guinness cake and thought my best friend would LOVE this and I must try it out. Then just recently I saw on Good Things Catered that she planned to add orange to the mix and I knew this recipe would be wonderful, and I promise it does not disappoint. Just in time for the Irish celebrations, this is a great addition to your St. Patrick's Day menu.


Orange Chocolate Stout Cupcake Adapted from Good Things Catered


2 c. Guinness
2 c. unsalted butter
1 1/2 c. coca powder
4 c. all purpose flour
4 c. sugar
1 Tbsp baking soda
1 1/2 tsp salt
4 eggs
1 1/3 c. sour cream
1 tbsp orange zest
1 tsp orange extract


Preheat oven to 350F and line cupcake pans.


Bring stout and butter to simmer in saucepan over medium heat. Add cocoa powder and whisk until smooth. Col slightly.


Whisk flour, sugar, baking soda, and salt in large bowl.


Using an electric mixer beat eggs, sour cream, zest, and extract to blend. Add chocolate stout mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.


Divide batter equally among prepared cups. Bake until tooth pick inserted in the center comes out clean, about 25 minutes. Let cool and frost.


Orange Buttercream Frosting
Adapted from Wilton


1/2 c. vegetable shortening
1/2 c. butter
1 tsp orange extract
4 c. confectioners' sugar
2 tbsp milk


In a large bowl, cream shortening and butter with electric mixer. Add orange and combine. Gradually add sugar, one cup at a time. Scrape the sides of bowl often. Add milk and beat until light and fluffy. Keep with a wet cloth on top to prevent drying out or keep in the refrigerator.

I have class Monday, Wednesday, and Thursday nights until 11pm and that only leaves Tuesday night that I get to cook during the week. But that also means I am exhausted on Tuesdays and have loads of homework and house work to catch up on, that is why I look quick and yummy meals for those nights. This is a great meal to throw into my rotation. It took me less that 20 minutes and was easy to make enough for just two.

I am not sure if this dish could be any better. I am not sure what else I can say except you MUST TRY THIS. It is so amazing that I am using it as inspiration for my French Bistro final. (Mystery Basket themed where we come in and are given a basket and must make a dish using French techinque)

This does take a while to make but it is a great Sunday night dinner and even better to entertain with. Thank you Smitten Kitchen!


Chicken Thighs with Braised Leeks and Dijon Mustard
Source Smitten Kitchen orginally from Sunday Suppers at Lucques

12 chicken thighs
1 c. thinly sliced onion
3 tbsp plus 1 teaspoon thyme leaves
2 chiles de arbol, thinly sliced
2 dried leaves, crumbled
3/4 c. dry vermouth
2 c. fresh breadcrumbs
5 tbsp unsalted butter
2 tbsp chopped flat-leaf parsley
1/2 c. finely diced shallots
1/2 c. dijon mustard
1 egg
2 tsp chopped tarragon
2 tbsp extra-virgin olive oil
3/4 c. chicken stock or veggie stock
Braised leeks (recipe below)
kosher salt and freshly ground black pepper

Place the chicken thighs in a large bowl with the sliced onion, 2 tablespoons thyme, chiles, bay leaves, and 1/4 cup vermouth. Using your hands, toss to coat the chicken well. Cover and refrigerate at least 4 hours, preferably overnight.

Place the breadcrumbs in a medium bowl. Heat large saute pan over medium heat for 1 minute. Add 3 tablespoons butter, and cook until it’s brown and smells nutty. Use a rubber spatula to scrape the brown butter over the breadcrumbs. Wait 1 minute, and then toss well with the parsley and 1 tablespoon thyme.

Preheat the oven to 375°F.

Return the saute pan to medium heat for 1 minute. Swirl in the remaining tablespoons butter, and when it foams, add the shallots and remaining 1 teaspoon thyme. Saute about 2 minutes, until the shallots are translucent. Add the remaining 1/2 cup vermouth and reduce by half. Transfer to a bowl and let cool a few minutes. Whisk in the mustard, egg, chopped tarragon, and a pinch of black pepper.

Remove the chicken from the refrigerator 30 minutes before cooking, to bring it to room temperature. Discard the seasonings, and pat the chicken dry with paper towels. After 15 minutes, season the thighs well on both sides with salt and pepper.

Return the same saute pan to high heat for about 2 minutes. Swirl in the olive oil, and wait 1 minute. Place the chicken thighs in the pan, skin side down, and cook 8 to 10 minutes, until the skin is a deep golden brown. Turn the thighs over and cook a minute or two on the other side. Place the chicken on the braised leeks. Turn off the heat and discard the fat. Add the chicken stock to the pan, and scrape with a wooden spoon to release the crispy bits stuck to the bottom. Pour the chicken stock over the braised leeks.

Toss the chicken thighs in the bowl with the mustard mixture, slathering them completely, and then rearrange them over the braised leeks. Spoon any remaining mustard mixture over the chicken thighs. Top each thigh with breadcrumbs, patting with your hands to make sure they get nicely coated. (You want lots of mustard mixture and lots of breadcrumbs.) Bake about 40 minutes, until the chicken is just cooked through. To check for doneness, piece the meat near the bone with a paring knife; when ready, the juices from the chicken will run clear.
Turn the oven up to 475°F and cook the chicken thighs another 10 minutes, until the breadcrumbs are golden brown.

Serve in the baking dish, or transfer to a large warm platter.

Braised Leeks
Source Smitten Kitchen orginally from Sunday Suppers at Lucques

6 large leeks
About 3/4 cup extra-virgin olive oil
1 cup sliced shallots
1 tablespoon thyme leaves
1/2 cup dry white wine
1 1/2 to 2 cups chicken or vegetable stock
kosher salt and freshly ground black pepper

Preheat the oven to 400°F.

Remove any bruised outer layers from the leeks. Trim off to the roots, leaving the root end intact. Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached. Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside. Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean. Place the leeks, cut side down, on a towel and pat dry completely.

Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.

Heat a large saute pan over medium-high heat for 2 minutes. Pour in 1/4 cup olive oil, and wait 1 minute. Place the leeks in the pan, cut side down, being careful not to crowd them. (you will probably need to saute them in batches or in two pans. Add more olive oil to the pan as needed, for each batch.) Sear them 4 to 5 minutes, until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up, cut sides facing up. (Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks and chick thighs, or use two smaller dishes.)

Pour 1/4 cup olive oil into the pan and heat over medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color. Add the white wine and reduce by half. Add 1 1/2 cups stock, and bring to a boil over high heat.

Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.

Braise in the oven 30 minutes, until the leeks are tender when pierced.

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HusbandPlzak work's with a man named Sunny, now I have yet to meet him but he is a very big character in my husbands work stories. Sunny is Italian and during the holiday season gave us a loaf of sausage bread (yeah that was gone in a day) and frozen cheese ravioli. Now that lent is upon us I found the perfect use for these beauties. Of course I couldn't put jarred sauce on this pasta (partially in fear that Sonny would know) so I made this delicious sauce. It was so simple to put together, with items already in my pantry.

I must confess that I did cook sausage in the sauce totally forgetting it was Friday during lent (= no meat for Catholics) until HusbandPlzak protested eating it. No worries, I removed the sausage and we ate it over the weekend. But please don't blame me I'm Protestant and we can eat meat whenever we want!

I would like to introduce the blogging world to my dish washer. He works long hours, cleans up a messy kitchen every night of the week, and is only paid in food... poor guy. Wait a minute, he gets to eat my amazing creations, its HusbandPlzak.