Saturday, March 31, 2012


Baked Chicken Wings (serves 6-8)
24 chicken wings (about 4 pounds)
½ cup hot sauce
1 teaspoon garlic salt
¾ tsp onion salt
½ tsp pepper
¼ tsp cayenne pepper
¼ tsp jalapeƱo powder
½ tsp smoked paprika
4 tbsp olive oil  
Blue cheese dressing – store bought is fine (I prefer ranch)

Sprinkle with parsley for garnish

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.

When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.

Heat oven to 450 degrees F.  Bake 15 minutes, turn over and bake for an additional 15 minutes.

Place dressing in dipping dish, serve with celery and/or carrot sticks.

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Saturday, March 17, 2012


Dublin Eggnog (serves 6)

cups dairy eggnog
cups double-strength coffee
4 - 6 ounces Irish whiskey
Sugar (optional)
Whipped cream
Ground nutmeg

Heat eggnog and coffee in a small saucepan. Do not boil. Remove from heat. Stir in whiskey. Pour into 6 Irish coffee cups or mugs. Top each with whipped cream and nutmeg.

Recipe courtesy of
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Chocolate Stout Shake (serves 8)

1/4 cup chocolate stout beer or stout beer
1/2 cup prepared chocolate fudge ice cream topping
1/2 gallon vanilla bean ice cream
cup milk
purchased chocolate-and-nut-covered pretzel rods (optional)

In a small saucepan heat beer and chocolate topping until warm and combined. Cool slightly.

Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 8 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods. 

Recipe courtesy of

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Irish Soda Bread (serves 8)

  • 1/2 cup white sugar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 cups raisins
  • 1 tablespoon caraway seeds
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour.

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Recipe courtesy of
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On St. Patrick's Day, Corned Beef and Cabbage is a must, to make it traditional!!

Corned Beef and Cabbage (serves 8)

4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. 

Place meat on a platter and spoon juices over meat and vegetables. Serve with Irish Soda Bread and whipped butter.

Recipe courtesy of
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Irish Beef Stew with Guinness Beer (serves 8)

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds beef stew meat, cubed
  • 3 cups Guinness (or stout beer)
  • 2 potatoes, peeled and sliced
  • 2 potatoes, peeled and quartered
  • salt and ground black pepper to taste

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. 

Season to taste with salt and pepper before serving.

Recipe courtesy of

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