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SCALLOPED EGGS 3-3-18 Top of page
Boil the eggs. Cool. Peel. Put the
whites in a baking dish. Set yolks aside. In a sauce pan, melt 1/2 stick
butter. When melted, add enough flour to make a thick white paste. Add
salt, pepper and garlic salt. Add the yolks (not said, but assumed) and
desired amount of Velveeta cheese and stir until all is melted. Add milk
until sauce is desired consistency. Pour over the egg whites in baking
dish. Bake for about 45 minutes at 350°.
SEARED SCALLOPS WITH BLOOD SAUSAGE
AND SAGE 3-10-18 Top
of page
9 scallops
bunch of sage
1 1/2 tbsps. butter
1 blood sausage (or sausage of
choice)
Pat dry scallops and season with salt and pepper. Pull sage leaves off bunch and sear them in butter until crisp. Remove sage from pan. Add scallops to butter and slide them back and forth and sear them for 1 1/2 minutes on each side. Remove from pan. Slice sausage as thick as scallops and fry for 1 1/2 minutes per side. Put scallops on plate, followed by sausage and top with sage. e
ST PATRICK'S DEVILED EGGS 3-17-18 Top of page
1 dozen eggs
green egg dye
1/4 cup mayonnaise
mustard to taste
Boil eggs. Chill. Prepare egg dye in large metal or glass bowl. Gently crack the eggs but do not peel and place eggs into the dye for about 5 minutes, working in batches. Peel eggs. Slice eggs in half, remove yolks. Put yolks, mayonnaise and mustard in a small bowl and mix. Put a dollop of mixture in each egg half and sprinkle with paprika.
THREE CHEESE BEER FONDUE 3-17-18
3 cups shredded extra sharp white cheddar cheese
3 cups shredded Swiss cheese
4 tbps. fresh shredded parmesan
3 tbsps. corn starch
1 can bottle of Irish stout beer (Guinness, etc.)
2 tbsps. steak sauce
2 tsps. Worcestershire sauce
2 tsps. garlic powder
1/2 tsp. ground dry mustard
2 tsps. hot pepper or tobasco sauce (optional)
fresh ground pepper to taste
Combine cheeses and corn starch in a bowl and set aside. Stir beer, steak sauce, Worcestershire sauce, garlic powder, and pepper sauce in a fondue pot over medium heat. Stir in cheese mixture 1/2 to 1 cup at a time into the stout mixture in the fondue pot. Stir until fondue is a thick & smooth consistency. DO NOT let it boil. Season with black pepper.
EASY IRISH SODA BREAD 3-17-18
1 tbsp. baking soda
1 tbsp. sugar
4 cups flour
1 1/3 tsps. salt
1/4 tsp. cream of tartar
2 cups buttermilk
1 tbsp. butter
Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Slash a large cross in the top. Bake in a preheated 375° oven for 40-45 minutes. Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve.
CHICAGO DIP 3-17-18
10 oz. package of frozen chopped spinach, drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onion
2 tsps. dried parsley
1 tsp. lemon juice
1/2 tsp. seasoned salt
1 lb. loaf of italian bread for bread bowl
1 bag pita chips, optional
In large mixing bowl combine spinach, sour cream, mayonnaise, parsley, lemon juice, salt, and green onion. Mix well. Refrigerate. Cut circle out of top of loaf of bread to make bowl for dip. Spoon dip into bowl and place into preheated oven at 350 for 8-10 minutes to toast bread bowl. Serve with bread pieces from the loaf and/or pita chips.
ST. PATRICK'S DAY DRINKS (From liquor.com) 3-17-18
ICED IRISH COFFEE 3-17-18
Coffee Liqueor
Cold Coffee
Chocolate Ice Cream
Cascara Tea
Put in blender.
DIRECT FLIGHT FROM DUBLIN 3-17-18
Mezcal Unión
Amara Sicilian blood orange liqueur
Dimmi Liquore di Milano
pineapple
lemon juice
honey syrup (equal parts honey and warm water)
Everything gets combined in a tin, shaken and double-strained into a coupe, then garnished with a charred lemon wheel.
PHOENIX IS RISING 3-17-18
2 Shots of Irish Whiskey
1/2 Glass Port Wine
Mix in crushed orange and raspberries
Bitters
1/2 tsp. Honey
Shake.
KINDNESS OF STRANGERS 3-17-18
Makers Mark Burbon
Brandy liqueur
fresh lemon juice
orange zest/peel
GIN DAISY 3-17-18
Drumshanbo Gunpowder Irish gin
18.21 lemon-basil rich syrup
simple syrup
egg whites
lemon juice
Garnish with a mint leaf.
VEGETABLE LASAGNA 3-24-18 Top of page
1 lb. ground beef
1/2 a green or red pepper
jar of marinara sauce
1 1/2 cups cottage cheese
1 egg
1/2 cup shredded mozzarella (to go with the cottage cheese
and egg)
garlic powder
minced onion
Italian seasoning
9 lasagna noodles
3 small or 2 medium zucchini, shredded, squeeze water
out
3 to 4 cups of shredded mozzarella for layers
Spray a 9x13" dish. Brown the meat with the pepper. Add spices and sauces. In separate bowl: cottage cheese, egg and 1/2 cup mozzarella. Layer, starting with sauce, noodles, cheese, zucchini, sauce mozzarella, cheese mixture and repeat. (3 layers) Sauce and mozzarella on top. Bake 1 hour in 350° oven.
JUSTIN'S GOULASH 3-24-18
1 32 oz. can tomato juice
1 large onion, diced
2 cans diced tomatoes
2 lbs. ground beef
1 box elbow macaroni
salt and pepper
Brown the meat with the diced onion. Add salt and pepper. Boil macaroni. Drain both the burger and pasta then combine in a large pot. Add can of tomato juice and diced tomatoes. Stir to combine.
POTATO BACON RIVEL SOUP (From geniuskitchen.com) 3-24-18
8 medium potatoes, peeled and diced
1/2 cup finely diced onions
1/4 cup finely diced celery
1 1/2 tsps. salt
dash pepper
1 1/2 quarts of whole milk
1/4 pound of crisp bacon
1 cup dry milk powder (or 1 cup evaporated milk)
Cook above ingredients in 2 cups of water. Cover the pot and cook until potatoes are easily pierced with tip of knife. Add uncooked rivels (recipe below) slowly, adding water if necessary, stirring constantly, approximately five minutes until tender. Add milk and bacon, plus 5 tbsps. of bacon grease. Add dry or evaporated milk and simmer until flavors are well blended.
Rivels:
3/4 cup all purpose flour
1 large egg
3/4 tsp. salt
Beat egg and salt with fork in medium bowl. Add flour all at once and beat until small pebbles form. Use your fingers to break apart if necessary. If you have flour that did not incorporate into the egg, then just add it with the rivels as it will help thicken the soup.
JUSTIN'S GOULASH (3-24-18) 3-31-18 Top of page
1 32 oz. can tomato juice
1 large onion, diced
2 cans diced tomatoes
2 lbs. ground beef
1 box elbow macaroni
salt and pepper
Brown the meat with the diced onion. Add salt and pepper. Boil macaroni. Drain both the burger and pasta then combine in a large pot. Add can of tomato juice and diced tomatoes. Stir to combine.
INSTANT POT LEMON AND HERB CHICKEN (From recipes.instantpot.com) 3-31-18
4 pound whole chicken giblets removed and chicken rinsed
1 tbsp. olive oil
1 tbsp. butter or ghee, melted
1 tsp. Pink Himalayan salt or Celtic salt
1/2 tsp. black pepper freshly ground
1 cup chicken bone broth
1/2 lemon cut in slices
1/2 yellow onion quartered
2 cloves garlic
Several sprigs herbs fresh thyme, fresh rosemary, Italian
parsley, and fresh sage
1 cup chicken bone broth
Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper. Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down. Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate. Deglaze the pan with the chicken bone broth. Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot. Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier) Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes. When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170° if necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature. Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!
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