This makes for a perfect St. Patty’s Day dinner. Serve it with warm, crusty bread for dipping and homemade Irish Creams. This meal will definitely be replacing the traditional corned beef and cabbage!

Guinness Beef Stew

1 3-lb boneless beef chuck-eye roast, cut into 1½-inch pieces
3 T vegetable oil
2 yellow onions, small dice
¼ t salt
1 T tomato paste
2 garlic cloves, minced
¼ c all-purpose flour
3 c chicken stock
1 (12-ounce) bottle Guinness Draught, divided
1 1/2 T brown sugar
1/4 t dried thyme
1½ lbs Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
Minced fresh parsley (as much as you desire)


Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.

Season the beef with salt and freshly ground pepper.

Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.

Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

Transfer the pot to the oven and cook, uncovered, for 60 minutes.

Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, 30 minutes to 1 hour. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Guinness Beef Stew



This is a delicious, quick, easy, dressed-up version of the Manwich method. 🙂

Homemade Sloppy Joes

Serves: 6

1 T grapeseed oil

1 yellow onion, diced

1 celery stalk, diced

1/2 large green bell pepper, finely diced

1 1/2 lbs ground beef, chicken, or turkey

1 c tomato sauce

1/2 c ketchup

1 t chili powder

1 T Worcestershire sauce

1 T dijon mustard

1 T cider vinegar

1 T brown sugar

6 sandwich buns


Heat oil in large sauté pan over medium heat.  Cook onion, celery, and pepper until softened.  Add ground meat and increase heat to medium-high.  Cook until no longer pink.  Stir in ¼ c water, tomato sauce, ketchup, chili powder, Worcestershire sauce, mustard, vinegar, and sugar and bring to a simmer. Reduce heat to low and simmer, stirring frequently, for about 10 minutes.

*Our family fave: Serve on toasted buns with shredded cheddar cheese sprinkled on top, dill pickle slices, and mustard.



I am uber picky when it comes to homemade mac ‘n cheese.  But, alas!  I have finally found a winning recipe, thanks to Ms. Paula Deen! I’m not quite sure why it took me so long to go to her for help in the first place, since she is the master of delicious, fattening recipes.  I made a few adjustments of my own.  Hope you like it as much as my family did!

Slow-Cooker Mac ‘n Cheese

Prep Time: 10 minutes

Total Time: 3 hours, 10 minutes

Yield: Serves: 8 – 10  


2 c uncooked elbow macaroni

4 T butter

2 1/2 c shredded cheddar cheese

3 eggs, beaten

1/2 c sour cream

1-10 3/4 oz can condensed cheddar cheese soup

1 t salt

1 c whole milk

1/2 s dry mustard

1/2 t black pepper


Boil macaroni until tender and drain. In medium saucepan, melt butter and mix in cheese. Stir until cheese is melted. In slow cooker set on low, combine cheese/butter mixture and add the beaten eggs, sour cream, soup, salt, milk, dry mustard, and pepper. Stir well. Add drained macaroni and stir again. Cook for 3 hours, stirring occasionally.


*I like to make half for the slow cooker and make the other half in a gallon freezer bag, then label and freeze. When ready to cook the freezer portion, thaw completely, pour into your slow cooker, and cook for 3 hours.


Source: http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html


This chili brings the perfect amount of heat and smokiness.  Perfect for a cool Autumn day (which we lack down here in Florida and which I miss like crazy!) We had cornbread with it and it was delicious!

Pork and Pumpkin Chili with Kale and Pumpkin Crema

Serves 3-4


1 ½  lb boneless pork shoulder (pork steak works well too) cut into ½ inch cubes

6 oz beer


4 chipotle peppers in adobo sauce, finely chopped

1 ½ t dried oregano

1 c canned pumpkin

½ c sour cream

2 T olive oil

1 can diced tomatoes

1 poblano pepper, seeded and chopped

1 white onion, diced

2 T chili powder

2 cloves garlic, minced

6-7 kale leaves (or more), stems removed and roughly chopped

Lime wedges for serving


In a stock pot, combine pork, 1 ½ c water, beer, and a generous sprinkling of salt and bring to a simmer. Add chipotles and oregano. Cover and cook for about 30 minutes.

Meanwhile, mix 3 T canned pumpkin with the sour cream and season to taste. Cover and chill.

Heat oil in skillet. Add tomatoes, poblano, onion, and a little shake of salt; cook over medium heat until vegetables are softened, about 10-15 minutes. Add chili powder and garlic and sauté for a couple more minutes. Add remaining canned pumpkin and cook for about 5 minutes. The mixture will be quite thick.

Add tomato mixture to the pork and simmer on medium-low heat for about 30 minutes. Add kale and cook for another 10 or so minutes, or until wilted and tender. Season chili to taste. Ladle into bowls and garnish with dollop of pumpkin cream and a sprinkle of chili powder. Serve with lime wedges.

This is a very hearty and delicious way to cook pork chops. I like to serve it with a seasonal mix of veggies, such as sauteed Brussels sprouts and maple syrup-roasted sweet potatoes. The tangy pan sauce made at the end pairs perfectly with the sweetness  of the sweet potatoes. Yum.


Chevre, Spinach, and Sun-Dried Tomato-Stuffed Pork Chops

Prep Time: 15 minutes

Serves 4



Olive oil

2 garlic cloves, minced

8 sun-dried tomatoes in oil, diced

1 10-oz bag frozen spinach, thawed and excess water squeezed out

S & P

½ t dried thyme

¼ c chevre/goat cheese

1/3 c cream cheese

4 center-cut pork chops, seasoned with S&P

3 c chicken stock

1 lemon, zested

4 T lemon juice

4 t Dijon mustard



Warm a swirl of olive oil in a sauté pan over medium heat. Add garlic and sauté until nice and fragrant, about 1 minute. Add sun-dried tomatoes, spinach, and thyme. Cook for another couple of minutes, stirring well. Transfer mixture to a bowl and add the cheeses. Season with S & P to taste. Combine well and set aside.

Cut pockets into the thickest part of the pork chops. Stuff each pocket with the spinach mixture and close pork around the stuffing.

In a bowl, stir together the broth, lemon zest, lemon juice, and mustard and set aside.

Warm another swirl of olive oil in same pan. When oil is hot, add chops and cook until browned on both sides, approximately 4 minutes or so per side. Once cooked through, transfer to dish and tent with foil to rest.

To make pan sauce, add chicken broth mixture to same pan over medium-high heat, scraping up browned bits as you stir. Reduce by half. Spoon sauce over pork chops.

Can Pizza Hut make their pizzas any more unhealthy? Yup. They can and have! Have you seen the ads for their new Cone Crust Pizza? If the grease on the top of the pizza isn’t enough for you, now they have crust “cones” around the pizza that are stuffed with your filling of choice – cream cheese, cream cheese & chicken, or honey mustard chicken. Thankfully, these aren’t available in the States yet, but I can see them making their way over soon…

I needed to use up some carrots, and found this recipe, courtesy of my Williams-Sonoma cookbook, “New Flavors for Soups”.  We loved it!


Carrot and Coconut Soup with Curry Spiced Almonds

Serves: 6-8


Sugar, 1 ½ t

S & P

Ground coriander, 1 T, plus ¼ t

Curry powder, ½ t

Unsalted butter, 3 T plus 1 ½ t

Sliced almonds, toasted ½ c

Yellow onion, 1, chopped

Carrots, 2 lbs, peeled and thinly sliced

Unsweetened shredded coconut, toasted, ¼ c

Ground ginger, ½ t

Chicken stock, 4 c

Unsweetened coconut milk, 2-14 oz cans

Rice vinegar, 3 t


In a small bowl, stir together ½ t of sugar, ¼ t salt, ¼ t coriander, and the curry powder.

In a nonstick frying pan, melt 1 ½ t butter with 1 T water and the remaining 1 t sugar over medium-high heat. Bring to a boil, stirring to blend. Add the almonds, stir to coat, and cook until liquid is almost evaporated. Toss almonds with spices in bowl. Spread onto parchment paper in a thin layer and let cool.

In a large saucepan, melt 3 T butter over medium-high heat. Add onion, carrots, coconut, ginger, and 1 T coriander and stir to combine. Reduce heat to low, cover, and cook until vegetables give off some of their liquid, about 10 minutes. Add stock, raise the heat to high, and bring to a boil. Reduce heat to low and let simmer for about 20 minutes, or until carrots are tender.

Transfer carrot mixture to a blender, in batches if necessary, and puree until smooth. Pour into rinsed out pot. Add coconut milk, vinegar, and S & P to taste. Add more vinegar if desired. Cook until heated through. Ladle into bowls and sprinkle with spiced almonds.