Guinness Shepherds Pie

I gave you a little tease on St. Pattys day about my Shepherds Pie. Well here she is in all her glory. Do you hear the bag pipes in the distance?? Or was that angels singing? What ever it was, you will hear glorious music when you bite into this casserole.Many a years I have […]

I have been abducted….

No not really. Ok, well maybe a little. Sometimes I do feel like aliens have removed my brain and are slowly nibbling away at it like some fine French delicacy. ok, ok , ok..I have gotten all of your emails wondering where in the hell I have been. I am sorry y’all, I have been […]

And the winners are…..

Random Integer GeneratorHere are your random numbers:34…winner of the $100 AMEX Gift Card41..winner of a cookbook66..winner of a cookbook49..winner of a cookbookTimestamp: 2009-03-19 00:45:44 UTC Congratulations to all of you. Even if you didn’t win, remember you are all winners in my eyes!(insert your eye rolling here)Winners, could please email you address so I can […]

Happy St Patrick’s Day To Ya

I made my famous Guinness Shepherds pie, But I will post about it another time. I just want to wish you all a Happy St Patrick’s day. I hope you all are wearing green to prevent the pinching! I always have on green 365 days a year. I have a Shamrock tattoo lurking somewhere on […]

Almond Joy Bark

DONT FORGET MY $100 GIVEAWAY!!! My Peppermint Bark was soooo yummy when I mad it during the holidays. It was a Huge hit. I was watching the Food Network today, and Big Daddy’s house was on. He made a bark with cherries, almonds and something else, I just don’t remember what it was. A light […]

KICK ASS GIVEAWAY!!!!

CLICK ON MY VIDEO FOR THE GIVEAWAY!!!! Go to Beef Its Whats For Dinner for all your beef info. Go to Natural Springs Pools for all your Tampa Pool needs!

Sirloin

DONT FORGET MY AWESOME GIVEAWAY FRIDAY!! (I’m so excited!) I love love love steak. My favorite cut is the ribeye, HANDS DOWN. But my favorite lean cut is Sirloin (pictured above). It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used […]

Asian Beef with Broccoli and Noodles

Never in my life would I have ever thought I would buy another pack of Ramen noodles. Remember Ramen noodles? I ate my fair share of cases and cases of them when I moved out after High School. Spending more money on beer and alcohol was totally a priority. Who needed a well balanced meal? […]

Easy Beef Stroganoff

I am first going to apologize to my veggie lovin friends. My next 3 posts are going to be all about beef. But my carnivore friends will love them. However, have no fear veggie friends, at the end of the week I will be having a VERY generous giveaway.I was contacted by the Cattlemen’s Beef […]

Pound Cake for National Pound Cake Day

In honor of National Pound Cake day, I thought it was only fitting to post, um, Pound Cake! Duh! My mom gave me this recipe after I bitched about my failed pound cake attempt a while ago. Well this pound cake was FAR from a fail. It was moist and delicious. But don’t you dare […]

Daring Bakers- Flourless Chocolate Cake

Above: Will you just look at how moist this cake is!!!! Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 […]

BBQ Cheesy Chicken

When my husband was building our house 10 years ago, we lived here and there during construction. So needless to say I didn’t have a kitchen to cook in. We ate out 2-3 times a day(crazy, I know). I got extremely familiar with the menus from just about every restaurant know to man. This dinner […]

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Guinness Shepherds Pie

Shepherds pie with Guinness I gave you a little tease on St. Pattys day about my Shepherds Pie. Well here she is in all her glory. Do you hear the bag pipes in the distance?? Or was that angels singing? What ever it was, you will hear glorious music when you bite into this casserole.
Many a years I have been completely drunk at the Irish Pub for “The Holiday”, insisting on eating the Shepherds Pie they plop on my plate. And to be honest it is always bland and nasty to be quite honest. But I still feel the need to order it. I suppose it is some sort of tradition.
A few years back I was on a mission to make a more flavorful version of the gruel. And I think I hit the nail on the head with this one folks. Try it and I think you agree, it is FABULOUS. And if you don’t agree, well then you have serious issues! Sick Psychiatric issues!!!!!!!!!!!!!!!

The Hungry Housewife’s Guinness Shepherds Pie

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly

I have been abducted….

No not really. Ok, well maybe a little. Sometimes I do feel like aliens have removed my brain and are slowly nibbling away at it like some fine French delicacy.

ok, ok , ok..I have gotten all of your emails wondering where in the hell I have been.

I am sorry y’all, I have been on a bit of a computer cleanse. I haven’t even really turned on my computer in about 2 weeks. That explains my absence on my blog and visiting all of your blogs.
Please forgive my looser self for not hanging around food blog world lately.
I will be back soon. Don’t forget me!

And the winners are…..

Random Integer Generator
Here are your random numbers:
34…winner of the $100 AMEX Gift Card
41..winner of a cookbook
66..winner of a cookbook
49..winner of a cookbook
Timestamp: 2009-03-19 00:45:44 UTC

Congratulations to all of you. Even if you didn’t win, remember you are all winners in my eyes!(insert your eye rolling here)
Winners, could please email you address so I can mail you your prizes.

#34..Anonymous said…
Where’s the beef???? Oh you have it… damn you!! From the one & only…. guess who??? Filet Mignon is where it’s at in da’ hood!! Luv me… ;-)PS ~ i have a pool too…
March 13, 2009 1:30 PM

#41..stacief said…
Pick me, pick me! I like Filet Mignon! Your pool is beautiful.
March 13, 2009 2:46 PM

#66.. JennyMac said…
OH leslie, you say you like the chillier areas…I live in VA…so let’s trade houses….hahahahha. Unfortunately, you’d get the short end of the deal on THAT one! lol. I love making flank steaks…so easy to marinate, grill, slice thin and tender to eat…Did I say how much I love them!I already have that cookbook from being a FACS teacher, they gave them to us for free! It’s cool for sure! I will take my chances for the card though! If I happen to win the cookbook….I just let you pick another winner!
March 14, 2009 11:07 AM

#49.. Dawn said…
My favorite kind of beef is a filet, grilled served sauted mushrooms, a baked sweet potato and asparagus. Yum! If I win I won’t find out for a week because I’ll be on VACATION! Hope I win!!!!
March 13, 2009 7:26 PM

Happy St Patrick’s Day To Ya

I made my famous Guinness Shepherds pie, But I will post about it another time.

I just want to wish you all a Happy St Patrick’s day. I hope you all are wearing green to prevent the pinching! I always have on green 365 days a year. I have a Shamrock tattoo lurking somewhere on my body to celebrate my Irish-ness.

I am sad to sad I will not be partaking in the Irish festivities today. Our whole family, even my husbands 80 year old Grandma(VERY IRISH) usually go to the local Irish Pub at like 10 am and proceed to get silly drunk. Drinking beer from 10 am till oh about 4 will get you pretty toasted.

It is always a great day. But with this damn recession, I don’t feel like spending $300+ on beer that I am just going to pee out. So I will stay home sulking, wishing I was drunk(keep in mind, I am not a drinker, I only drink a few times a year, but boy when I do, there are stories to be told, most of which I don’t recall!!!!)

Soooooo, someone have a beer on me and do something you WILL regret the next morning, will ya?
Oh, and One more day for my GIVEAWAY

Almond Joy Bark

almond joy bark candy
DONT FORGET MY $100 GIVEAWAY!!!

My Peppermint Bark was soooo yummy when I mad it during the holidays. It was a Huge hit.

I was watching the Food Network today, and Big Daddy’s house was on. He made a bark with cherries, almonds and something else, I just don’t remember what it was. A light bulb went off in my head, so I ran to a piece of paper and wrote down my idea. You see, if I don’t write things down, I totally forget everything! Sometime I even forget why things are on my list. Yes, It is BAD!

So my Almond Joy Bark has probably been done before. But I didn’t even check on google, because I wanted to think I came up with something original damn it! So don’t go bursting my bubble, k?

ALMOND JOY BARK

12 oz semi sweet chocolate, chopped

1/4 tsp coconut extract

1/8 tsp almond extract

1/2 cup almonds

1/2 cup coconut

Melt chocolate over double boiler. Add coconut and almond extract . Mix well. Spread over a cookie sheet lined with parchment paper. Don’t worry about spreading it to the edges. Spread it however thick you want it to be.

Sprinkle with almonds and coconut.

Throw it in the fridge for 45 minutes to harden. And chop it up into shards when hard!

This takes like 5 minutes to throw together and it is sooooooo very addicting!!!

Sirloin


DONT FORGET MY AWESOME GIVEAWAY FRIDAY!! (I’m so excited!)

I love love love steak. My favorite cut is the ribeye, HANDS DOWN.

But my favorite lean cut is Sirloin (pictured above). It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used to slather my steaks with all sorts of seasonings. But now the only thing I ever put on my beef is Kosher Salt and freshly cracked ground pepper. There is no need to hide its wonderful flavor with all the other junk.

And how do I eat my meat?? Cut of its horns, wipe its ass and slap it on my plate! Yes I like my beef rare, I always have. The second it gets cooked over medium, it is ruined in my opinion!

Sirloin is also very low in fat when it comes to red meat for 3 ounces it only has 1.9 g of saturated fat and 4.9 g of total fat. Not too shabby for such a flavorful cut of beef.

Check out this neat little cheat sheet of all of the lean cuts of beef that lists the fat content of 29 cuts of beef.

Also take a gander at this, a nifty cooking guide on how different cuts of lean meat can be prepared in a variety of ways. Very cool!

Here are a few beef recipes that I found on Beef Its Whats For Dinner that peaked my interest

Beef and Smoked Mozzarella Stuffed Focaccia

Beef Spring Rolls with Carrots and Cilantro

Stockyard Steaks with Mushroom and Peppercorn Sauce

Please take a look at Beef Its Whats For Dinner , anything and everything you ever wanted to know about beef is there, including a TON of recipes!!!!

Asian Beef with Broccoli and Noodles

Never in my life would I have ever thought I would buy another pack of Ramen noodles. Remember Ramen noodles? I ate my fair share of cases and cases of them when I moved out after High School. Spending more money on beer and alcohol was totally a priority. Who needed a well balanced meal? I am surprised I don’t have some sort of High Blood pressure issues because of them because and their high sodium content.

However, this recipe called for 2 packs of them. So I decided to throw caution to the wind and act like I was 20 again! Hey, they are still really cheap, .24 a pack. Hmmmm, maybe I should start living on them again to try to save some money.
This meal was surprisingly very good. The meat had a great flavor. I did add another Flavored Sodium packed to the noodles while they were cooking which the recipe didn’t call for. And it totally needed it

ASIAN BEEF AND BROCCOLI WITH NOODLES

1-1/4 pounds beef top round or top sirloin steak, cut 1 inch thick
2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
1 teaspoon grated orange rind (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. **don’t forget to add a season packet to the noodles.**
Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.

Nutrition information per serving, using beef top sirloin steak: 431 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 50 mg cholesterol; 933 mg sodium; 35 g carbohydrate

Don’t forget to visit on

Friday for a GREAT Giveaway!!

Easy Beef Stroganoff

I am first going to apologize to my veggie lovin friends. My next 3 posts are going to be all about beef. But my carnivore friends will love them. However, have no fear veggie friends, at the end of the week I will be having a VERY generous giveaway.
I was contacted by the Cattlemen’s Beef Board and National Cattlemen’s Beef Association to help get the word out about LEAN BEEF. That’s right, not all beef is Fatty Patty Beef McFatty!
I don’t know about you but I often stare at the meat case, not knowing what meat is what.

So check out Beef Its Whats For Dinner for all of your life’s burning questions about beef and for some great recipes.
Everyone loved the dinner. My husband said it reminded him of a really good Hamburger Helper( I don’t think I have even bought Hamburger Helper in probably 10 years).

beef stroganoff

Sorry the photo is sooo BLAH. You see, me and beef have a beef. I cant seem to photograph it very well.

EASY BEEF STROGANOFF

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1 clove garlic, minced
4 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound mushrooms, sliced (1/2-inch)
1 package (3/4 ounce) brown gravy mix
4 cups uncooked wide egg noodles (about 5 ounces), cooked
1/4 cup dairy sour cream
Instructions
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.

*****I actually added the sour cream to the brown sauce.
Make sure to use lots of salt and peper!

Nutrition information per serving:
383 calories; 16 g fat (5 g saturated fat; 5 g monounsaturated fat); 109 mg cholesterol; 420 mg sodium; 30 g carbohydrate; 2.0 g fiber; 31 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 3.7 mg iron; 48.7 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc

Pound Cake for National Pound Cake Day

In honor of National Pound Cake day, I thought it was only fitting to post, um, Pound Cake! Duh!

My mom gave me this recipe after I bitched about my failed pound cake attempt a while ago.

Well this pound cake was FAR from a fail. It was moist and delicious. But don’t you dare put a glaze on top because it is plenty sweet enough. Next time I make it I might even decrease the sugar by just a tinsy tiny bit. I did however make some homemade vanilla bean whipped cream to make it cute since I already had the whipping cream out for the cake. I think she told me she got the recipe from an old Southern Living
Cookbook.

Come on folks, whip you up one of these bad boys in honor of the Holiday!

WHIPPING CREAM POUND CAKE
1 cup butter, softened
3 cups sugar
6 large eggs, room temp
3 cups sifted cake flour
1 cup whipping cream
2 teaspoons vanilla
Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well.
Add flour and whipping cream alternately, beginning and ending with flour. Pour into a greased and floured Bundt cake and bake at 325 for 1 hour and 15 minutes.

Daring Bakers- Flourless Chocolate Cake

Above: Will you just look at how moist this cake is!!!!


Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 things, my husband, chocolate cake and toasted coconut ice cream. Welp, I guess its time to move to Utah!(I know, polygamy and polyandry is illegal, even in Utah.)
For real, what you gaze upon is quite possibly the most decedent, moist, over the top heavenly flourless chocolate cake. If I ever get put in the slammer and am on death row and need to advise of my last meal, this would be it. I will take this cake for my last meal, with a BIG ASS glass of cold milk.
Since this cake only consists of 3 ingredients, I made sure I didn’t use nasty Hershey Chocolate( yes I use it in a pinch, but there is WWWAAAAYYYY better chocolate out there to be had). I used Ghirardelli , half semi-sweet and half milk chocolate, because that is what I had on hand.
This cake was a cinch to make. As expected, it poofed WAY up during baking and then sank in the middle once it cooled. I halved the recipe because I knew there was no way I wouldn’t eat the whole damn cake. Halving the recipe gave me 3 nice sized ramekins of cake!
And the ice cream….ohhh the ice cream. Crazy good. The toasted coconut puts it way over the top! I got the recipe from The Ultimate Ice Cream Book. If you love ice-cream, I highly recommend this book!
I WILL be making this cake again, you can mark my words!!
Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
Equipment -You may use any shape pan that gives you an area of 50” – 6×8 or 7×7. An 8” spring form pan works with great results as do smaller pans or ramekins.-An instant read thermometer highly recommended.
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes or until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold
And as always check out my fellow Daring Bakers challange results!
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Toasted Coconut Ice Cream
Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract
Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next evening.)

BBQ Cheesy Chicken

When my husband was building our house 10 years ago, we lived here and there during construction. So needless to say I didn’t have a kitchen to cook in. We ate out 2-3 times a day(crazy, I know). I got extremely familiar with the menus from just about every restaurant know to man. This dinner is my take on Monterey Chicken from Chili’s. And to be honest it tastes better, because its not some mass produced this and that delivered from Sysco, mindlessly cooked and slapped on a plate.

C
BBQ Cheesy Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A cheesy BBQ chicken that will sure have you coming back for more!
Ingredients
  • 4 boneless, skinless organic chicken breasts
  • ½ tablespoon olive oil
  • 8 slices of bacon, cut in half
  • 1 onion, caramelized
  • 1 bottle of BBQ sauce(or homemade)
  • Cheese( I used the Cheddar, Colby jack shredded cheese blend)
Instructions
  1. Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken.
  2. Marinate them in the fridge from about 30 minutes.
  3. Preheat oven to broil HI, with rack 4 inches from heat
  4. In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, add the olive oil then sautee chicken until mostly done, about 4 minutes per side.
  5. Pour some BBQ sauce over chicken.
  6. Place desired amount of onions on the chicken.
  7. Cover with cheese(how ever much you want)
  8. Place bacon on top.
  9. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer.
No need to go out to eat. Just make it yourself. No gas, no bitchy waitress, no spit in your food, nothing floating in your drink, no tipping. Oh wait, that gives me a great idea. I think I am going to put a tip jar in my kitchen. LOL