Blue Ribbon Chicken

Blue Ribbon Chicken

Blue Ribbon Chicken

This recipe is my super-basic take on the ever-so-delicous Chicken Cordon Bleu, which is typically breaded and fried.  I am trying to lighten up recipes and cut down on bad fats and carbs, so I got creative and simply increased the flavors and baked it!  You will fall in love with this recipe not only because it hits all the flavor notes: creamy, salty, and tangy; but also it does not take long to prep in the kitchen, as the ingredient list is short and sweet!  I lighten up the normally breaded chicken and throw in a flavor boost by substituting Dijon Mustard for the panko or breadcrumbs.  This adds a zippy coating to the outside of the chicken that is absolutely divine.  I also use Smoked Ham instead of regular to increase the flavor depth.  I considered using proscuitto instead of ham, but didn’t want to overpower the chicken with the saltiness of the proscuitto since I was using Swiss and Brie cheese.  This recipe should be easy to change up by trying a different type of meat and experimenting with various cheeses.  I knew I wanted to use the Swiss, because it pairs so well with Dijon, and I just happened to have some leftover brie I needed to use up, so I thought, Why the heck not?!?!  And the results were FANTASTIC!

I thought the most difficult part of this recipe was going to be butterflying the chicken.  I was pleasantly surprised when it turned out not to be as messy and disastrous as I had imagined.  The most important part when butterflying is to be sure you are using a nice, clean dry chicken breast and you have a well sharpened knife.  A good knife will slice through the chicken easily, and not tear or rip the meat apart.  So, just take your time and be careful and I’m sure you will be just as successful as I was!  Now I can’t wait to butterfly more chicken and stuff it with all types of different ingrendients and bake it!  Perfect for a Healthy Dinner!

Tomato, Basil, Mozzarella

Roasted Red Pepper & Goat Cheese

Spinach, Garlic & Feta

Artichoke, Sundried Tomato & Olive

Pepperocini, Salami & Provolone

All of these options sound like they need to be taste tested… But I digress…….those will have to be tried at a later date.  Now, back to my Blue Ribbon Chicken.

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Yummmmmm, looks amazing, doesn’t it???  Ok, here’s how you make it!

First you grab these basic ingredients out of your fridge:

Smoked Ham, Sliced Brie, Sliced Swiss, Dijon Mustard and Black Pepper

 

Pretty Simple,  just as I promised!  Next, make sure your chicken breasts are clean and dry and give them a quick butterfly then season the inside with Salt and Fresh Ground Pepper.

 

Butterflied Chicken Breasts with Ingredients Ready!

EATDRINKBE TIP:

How To Butterfly a Chicken Breast

Place your chicken breast on a cutting board and (with your hand flat on top of it) use a sharp knife to slice halfway into one side of the breast….starting at the thicker end and ending at the thin point. Be very careful not to cut all the way through to the other side! Then open the breast up so that it resembles a butterfly.  And voilà, a perfectly gorgeous butterflied chicken breast.  You can also pound it out a little bit now between wax paper to allow the chicken to cook evenly.

Layer the Ingredients inside the butterflied chicken breast.

Now, the chicken breasts are butterflied, opened and seasoned.  Next you start to layer.  First put a small dollop of Dijon Mustard on each breast.  Then layer a Slice of Swiss Cheese, 2 Slices of Smoked Ham and 2 Slices of Brie Cheese.

Coat the Chicken Breast Dijon Mustard and Fresh Ground Black Pepper

 

Lastly, close up the now stuffed chicken and coat the outside in Dijon Mustard and Fresh Ground Black Pepper.  You can use a bamboo toothpick to help keep the fillings in, but I was OK with some of it leaking out to help create a “sauce” so I actually skipped this step.  Depending on the ingredients,  you might need to use one to help with the seal.  Just be sure to SOAK WOODEN TOOTHPICKS IN WATER for 15 minutes before you use them so they won’t burn in the oven!

 

This isn’t a gorgeous picture, but here it is, fresh out of the oven. You can see the gorgeous juices  it made and allowed the chicken to stay nice and moist.

 

Bake 385º for 25-30 minutes or until chicken is done (the juices run clear or 160º) and the cheese is all melty and bubbly.  Serve with any green veggie!  I made  Roasted Brussel Sprouts, Mushrooms and Peppers with a little EVOO, Garlic Salt and Fresh Ground Pepper.

 

Blue Ribbon Chicken

 

Seriously, it doesn’t get much easier or tastier than this!  I hope you try it and fall in love.  This one with definitely be making its rounds in my weekly recipe rotation.  You can even make and stuff the chicken ahead of time and just pop it in the oven when you are ready!

INGREDIENTS

Heat Oven to 385º.  Spray Casserole Dish or Pyrex  with nonstick spray.  Butterfly Chicken Breasts and season with salt and pepper.  Dollop a teaspoon of Dijon Mustard on each opened breast and smear.  Layer Swiss, Ham and Brie into butterflied chicken.  Close Chicken tightly keeping all ingredients inside and seal with a few toothpicks, if using.  Season outside of stuffed chicken with fresh pepper & salt.   Then coat entire outside of each chicken breast with 1 teaspoon of dijon mustard.  Put in preheated oven and bake for 25-30 minutes or until the chicken is done!

 

The salty, smokey, creamy chicken is just oozing with flavor.

And here is a quick pic of my side!

Before Roasting:

Brussel Sprouts, Mushrooms and Peppers heading to the oven to roast!

 

After:

We like a little bit of char on our Roasted Veggies!

 

And, I forgot I added a few torn pieces of leftover bacon that we had cooked that morning for breakfast.  I added it to the veggies the last 3-5 minutes of cooking.  The bacon was already cooked, so I just wanted to warm it up and let some of the grease get in those veggies for another pop of flavor!

 

ENJOY!!!!

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Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup

INGREDIENTS:

In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..

Enjoy!

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Cheeseburger Pie

Have you Ever Heard of

CheeseBurger Pie???

…Me neither! 🤣

But, My Kids LOVE it!!!

My MIL made them Cheeseburger Pie when she came to babysit last month,  and now they are BOTH requesting it.  That’s right….

I. SAID. BOTH.

So, I just had to share with you a dinner that I can add to the (very short) list I like to call:  “Dinners Both Kids Will Eat”.  These dinners, as we all know, are few and far between, so when I find one, I feel its my parental duty to share!!!

I made my first one this week, by request, and only have one picture taken right out of the oven, pre-slicing.  The kids (and hubby!!!) gobbled it up so fast, I never had a chance to get a good pic of a slice. I’m sure I’ll be making this again next week. I’ll try and snap a pic then and update the post.  As for now, I wanted to get the recipe out to y’all asap!!! Enjoy and share with all the parents you know!  This ones a life changer!  Nana made the original recipe from www.chowhound.com and I have made a few adaptations.  Here’s my version below:

cheeseburger pie

ingredients

instructions

  • Heat Oven 400° F.  Make sure the oven rack is in the middle.  Coat one 9-inch pie dish with Cooking Spray.
  • Warm frying pan over medium heat.  Warm 1 tablespoon Oil.  Add diced onion.  Sprinkle with salt and pepper and cook for 5 mins or so until golden but not brown. Raise Heat to Med-High and add ground beef, salt, pepper, and dry mustard. Stirring occasionally until the meat is browned.  Add Worcestershire sauce and stir.  Then add garlic and cook 1-2 mins until fragrant, but not burned!!! Take off heat and Drain Off Fat.  Spread cooked meat mixture evenly into the pie dish.
  • In food processor, pulse together flour, baking powder, sugar and salt.  Add the cold butter pats and pulse until mixture starts to look like breadcrumbs.  Add milk and eggs and pulse until mixture is blended.
  • Pour batter over meat mixture in the pie dish.
  • Top with shredded cheese of choice (totaling about a cup).
  • Bake until set and a gorgeous golden brown.  About 25-35 mins or until a knife inserted into the middle comes out clean.
  • Let cool for 5 minutes.  Slice and served garnished with fresh chopped parsley or chives.

E.D.B.Tips

You can change this basic recipe up tons of ways!!! Simple additions depending on your families tastes and preferences.  Heres a list of some simple, delicious ingredients to add:

  • Mushrooms
  • Spinach
  • Red Pepper
  • Roasted Red Pepper
  • Pepperocini
  • Parsley
  • Rosemary
  • Tomatoes

If your kids won’t eat chopped Onion and Garlic, you can always try adding 1 tsp Onion Powder and 1 tsp Garlic Powder.

 Or try adding Sliced Scallions or Green Onion.

Experiment with your favorite 🧀Cheese on top.  Feta, Mozzarella, Parm, Goat,Blue, Fontina…the list goes on and on!!!

🌶🌶🌶Spice It Up a little with some Hot Sauce, Crushed Red Pepper or Cayenne.

 

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Cheers!

Eat, Drink & Be Kari

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Kari’s Queso

Kari’s Queso

Gooey, Cheesy, Melted Deliciousness

Ooey, Gooey, Cheesy, Melted Deliciousness…with a Kick!!!

Queso.

queso. Queso. QUESO!

This is NOT the recipe for Mexican Cheese Dip.

This is NOT the recipe for Rotel + Velveeta.

This is NOT your average Queso.

This is Queso.  Karified.

And  its ah-mazing.

I could go on and on and on and on and on (do ya get my drift!??!?!) about the absolutely outrageously scrumptiousness of this queso….but I don’t think I could do it justice. I’ll let the pics speak for themselves.

Gather Your Ingredients

Gather Your Ingredients (Blackberry Mint Mojito Optional!)

TIP: If you like a kick, a poblano would be absolute perfection! I only had these on hand, so that’s what I used.  Instead, I added some fresh jalapeño slices at the end to boost the heat!

First, Brown the Sausage

First, Brown Sausage & Drain.

TIP: USE CAST IRON SKILLET

Next, Saute Chopped Onion, Red Pepper & Orange Pepper in Cast Iron

Next, Sauté Onion & Peppers in the same Cast Iron Skillet in the delicious Sausage drippings!

Toss in a couple of diced garlic cloves the last 2-3 minutes of sautéing.

Shred your Cheeses of Choice

Oh, and Shred your Cheeses of Choice

You can use any cheese you’d like that melts nicely.  I think I used Mozzarella, Pepper Jack, and White Cheddar.  You don’t have to use 3 different cheeses, you can just use one!  Experiment around to find what you like! Good Options: Monterey Jack, White Cheddar, Havarti, Manchego, Fontina, Mozzarella, Queso Fresco, Asaigo.  TIP: Remember, if you go with a Stringy Cheese (mozza, queso fresco, etc) I DO recommend mixing it with another Creamier Cheese (havarti, jack, fontina) for a better melthing consistency in the end. No one wants a grainy mess at the end! To be extra safe, you could mix a few ounces of Cream Cheese in with the Veggies so the Queso will melt into creamy deliciousness. I just don’t like a cream cheese in my queso….it kinda feels like cheating! But, it will work if you’re worried about it! TIP: Also, and I can not reiterate this enough: Do NOT use Pre-Shredded Cheese!!! They contain anti-clumping agents that will prevent it from clumping, therefore ruining the texture of your queso! If you’ve had problems with melting cheese in the past, this might be your problem! Gross, right?!?!?!

Next, Layer!!!!

Next, Layer!!!!

Sausage & Veggies, Cheese, Sausage & Veggies, Cheese…..

End with a Cheese Layer

End with a Cheese Layer

Sprinkle some Aleppo Pepper on top!

Sprinkle some Crushed Aleppo Pepper on top and Bake!

TIP: You can also use Chili Powder or Smoked Paprika

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don't like it, don't add it!!!

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don’t like it, don’t add it!!!

DEVOUR!!!!!

Here's the Hubby going in for a dip!!!!!

Here’s the Hubby going in for a dip!!!!!

I served with Blue Corn Chips.

Kari’s Queso

  • 1 lb Sausage, Browned
  • Red Bell Pepper, Chopped
  • Orange Bell Pepper, Chopped
  • Large Onion, Chopped
  • 2-3 Garlic Cloves, Minced
  • @ 3 Cups Grated Cheese
  • Crushed Aleppo Pepper
  • Fresh Jalapeño, Sliced
  • Handful Fresh Cilantro, Chopped

Grate about 2 1/2- 3 cups of Cheese. Set aside. In Cast Iron Skillet, Brown Sausage. When browned, remove with slotted spoon and drain on paper towel. Sauté Peppers and Onion until almost translucent, about 5 mins on Med. Add Garlic and sauté 2-3 mins more. Remove about half of the sautéed veggies.  Add layer of Sausage, then a layer of cheese.  Add another layer of veggies & sausage, then another layer of cheese.  (you can do 2 or 3 layers….it really doesn’t matter…just make sure you are using the same amounts of veggies, sausage & cheese each time!)  Be sure to finish with a layer of cheese.  (any leftover veggies, sausage or cheese make a killer omelet or scrambled eggs the next morning!!!!)  Sprinkle with Crushed Aleppo Pepper and Bake 375 for 10-15 mins.  Be sure to check your Queso and make sure its not overcooked. You just want to MELT THE CHEESES TOGETHER. If you overcook it, it will become stringy!!!! Let it cool only 1-2 mins if not adding any toppings before you dig in.  Let the cheese settle for a minute, but not cool.  If topping with jalapeños, cilantro, and tomatoes, simply top and serve!!!!! ENJOY!

 

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Better Burgers!!!

How to Build a Better Burger!

yummmy

Who Says Girls Can’t Cook Burgers?!?!?

10 Tips to Make a Better Burger

Burgers are one of the most versatile foods out there.  You can change up EVERYTHING.  From meat (beef, lamb, chicken, turkey, ostrich, buffalo…) to toppings (regular onions, caramelized onions, ketchup, mayo, mustards a million, lettuce, bacon…holy crap, this could go on all day.) You even have options for buns as well as size (huge whopper of a burger, or a simple slider). And, the age old quesion: To Cheese or Not to Cheese.  And, now, more and more frequently: To Stuff or Not to Stuff.  So many options, why not make them different all the time?!?!?!  That’s what we do!  Lord knows if I can EVER repeat a recipe….I don’t really follow them in the first place, so it’s pretty difficult to duplicate.  Toppings and Ingredients are up to you.  Change it up, have Fun with it.  GET CREATIVE!!!  Here are a few tips I have learned over the years:

10 TIPS TO MAKE A BETTER BURGER

  1. Don’t overwork your patty.  Combine COLD meat and any extra ingredients GENTLY.  Shape and Form Patty.  Refrigerate to Set (at least 30 mins).
  2. Use Wet Hands to form the Patty.  Keeps moisture in the meat by keeping the fat from sticking to your hands.
  3. Using your Thumb, put a dent 3/4 inch deep in the Middle of the Patty (about the size of a quarter) to keep it from “puffing up” when cooking.
  4. Do Not, I repeat DO NOT SMASH IT DOWN WITH A SPATULA and squish out all that yummy greasy juice.  That’s where the flavors at!
  5. Don’t flip the everliving hell out of it.  If you are grilling, you only need to flip it once or twice.  NOT CONSTANTLY!!!
  6. When using Raw Onions to Mix into the Meat, GRATE IT!!!  The onion juice packs amazing flavor, while not breaking up the meat mixture or making your burger fall apart because of onion pieces that are too big.
  7. Best Time to Season your Patty is RIGHT BEFORE GRILLING (or cooking). Do NOT salt your meat when mixing and forming patties.  Wait until patties are formed to salt, or right before grilling.
  8. Keep Burgers COLD until they hit the heat.  Other meats, you need to cook room temp, NOT BURGERS!
  9. Get the Grill (oven) Really Hot to sear the outside.
  10. LET YOUR BURGER REST.  Just like any other meat.  The juices need to redistribute.

 

Slammin' Sliders

Slammin’ Sliders

 eat.drink.be Kari

@eatdrinkbeKari

Bustin’ Out BookClub

This is how I rock BOOKCLUB

Awesome Apps For Any Event!

I hosted BookClub last month. We read Gone Girl by Gillian Flynn. It was good. I highly recommend it! I wanted to serve light and healthy appetizers because I made a heavy main course, Baked Vodka Pasta with Fresh Arugula, Spinach & Caramelized Onions.

Here’s the deal. I LOVE to cook and entertain, but last month I was in a SERIOUS time crunch!!! Not to go into details, but I had to rock this out Sandra-Lee-Style…..Semi-Homemade, which is SO NOT MY STYLE! But, with a few twists on these apps, I was able to pull it off quick, fresh and full of flavor.

Organic Crudités

Crudités

Organic Crudités

Broccoli Florets, Easter Egg Radish, Cucumber Rounds, Orange Pepper Julienne, Asparagus Spears, Fennel Half Moons, Red Pepper Julienne, Whole Snap Peas, Fresh Baby Carrots, Mix Baby Heirloom Tomatoes

Wash, rinse, and slice veggies. Arrange on Platter. Toss with dressing at least 4 hours before party! You can even do it ahead that morning!!

I was able to hit up the Fresh Market for some Fresh, Organic Produce…but I did have the time factor against me. So I used a bottled dressing. That’s right. Normally I would have made a vinaigrette from scratch, but I was not entertaining at my own house, so I had to bring everything with me. I think Kelly (my FAB friend who let me borrow her house and mess up her kitchen!!!) already thought I was crazy!!! 🙂 I think I did add in some fresh Organic Parsley and Organic Basil that I had brought with me. And some Himalayan Salt and Fresh Ground Pepper!

 

20130419-175131.jpg

So, here’s what I used. Found it at the Fresh Market…all organic ingredients.      Light & Subtle Flavor. Perfect.

You could definitely used any of your favorite Italian or Balsamic Vinaigrettes. Add Herbs, Spices, Garlic etc to change it up. I was rockin’ the KISS Method again! 🙂 Now, just wrap and refrigerate or set it outside if its a cool day…and let it sit 2 hours to all day! Take wrap off and ENJOY! Raw & Delicious! Crisp & Crunchy! Fresh & Flavorful! Bright & Bursting with Color. A Vivid Rainbow for your viewing pleasure. We all know you eat with your eyes first!

 

Olives, Pickles & Cheese, Oh My!

Delicious from Start to Finish

Delicious from Start to Finish

Sharp Farmhouse Cheddar,Organic Sweet Gherkin Pickles, Emmentaler Swiss, Greek Feta, Olive Assortment

Again, here I was able to go to the Fresh Market. And it PAID OFF. Or, even better, support YOUR LOCAL CHEESE SHOP and FARMERS and BUY LOCAL!!!  You can go to Kroger or your local grocery and buy those Kraft Cheese Cubes (BOOOO KRAFT!!!!!! DO NOT SUPPORT THEM!!!!!)….or you can go the extra step and actually serve good cheese. That’s up to you. I bought real Greek Feta and cubed it myself….it was rich and creamy and almost tasted like goat cheese. Def worth the Upgrade. I also bought the Olives from the Fresh Market Olive Bar and just got a random assortment. From Stuffed to Pitted…just a nice variety. Again, douse it in the dressing (everything…even the pickles and olives!!!) and let it sit for a few hours or up to all day. Then hit it with fresh salt and pepper before serving.

TIP: I used the Fennel Fronds (leftover from the previous veggie platter) to dust the serving tray and use as garnish. So pretty. Try and use as much as the fresh, organic veggies that you can. Waste not, want not.

Fennel Frond Garnish

Fennel Frond Garnish

 

Simply Sweet

Chocolate Balsamic & Blood Orange Olive Oil make a Killer Combo!

Killer Combo!

This is about as delicious and easy as you can get.

glsjdlkj

Chocolate Balsamic & Blood Orange Olive Oil make this platter Unique!

For the Cookie Tray I bought Chocolate Dipped Coconut Macaroons from the Fresh Market that were absolutely amazing. Then I used their Almond Pillow Cookies (took me back to my Grandma’s Pound Cake and was so utterly delicious, it brought tears to my eyes!) Then I used the FM French Vanilla Pound Cake. Cut it in cubes and lightly toasted it in the oven. WOW!!! Toasted Pound Cake is WAY BETTER than regular…and the perfect dipper for my Chocolate Balsamic and Blood Orange Olive Oil. Awesome Flavors!

Surprise Visitors!!

Surprise Visitors!!!

The Organic Strawberries were super easy. Wash, Core & Slice. 2 T Chocolate Balsamic and some Fresh Organic Chopped Mint. Let them masquerade for a bit….WOW. Tastetacular.

So, next time you are having a party or get-together or you need to take a dish, and are in a time crunch,…here are 3 delicious ideas that are quick, easy, enough for a crowd and super yummy!

eat.drink.be

Kari

Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley).  Thus, Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

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