IRISH BEEF POT PIE

February 24, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I came across a healthy St. Patty’s Day recipe, IRISH BEEF POT PIE. Using Flat Iron Steaks, Mushrooms, Peas, Carrots, Savory Gravy all with a flaky Pastry Dough. It’s from the Diabetic Gourmet Magazine website which has a great selection of Diabetic Friendly Recipes for all Occasions and Holidays. So check it out toady! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

 

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.

Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 – Heat oven to 425F.
2 – Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 – Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 – Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 – In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 – Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 – Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 – Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 – Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 – Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Tavern Beer Cheese

March 17, 2016 at 9:01 AM | Posted in CooksRecipes | 2 Comments
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Here’s the perfect St. Patrick’s Day appetizer, Tavern Beer Cheese! Using Aged Cheddar Cheese and Parmesan Cheese then heated up by Tabasco® Pepper Sauce and a pure chile powder blend (such as Ancho and New Mexico). It’s from the CooksRecipes website. Happy St Pat’s Day! http://www.cooksrecipes.com/index.html

 

Tavern Beer Cheese
Recipe Ingredients:Cooksrecipes 2

3 cups (12-ounce) shredded aged cheddar cheese
1 1/2 cups (6 ounces) freshly grated Parmesan cheese
1 1/2 teaspoons original Tabasco® brand Pepper Sauce
3 tablespoons Worcestershire sauce
1 tablespoon pure chile powder blend, such as Ancho and New Mexico
1/2 teaspoon garlic powder or granulated garlic
1/4 to 1/3 cup beer
1/4 cup chopped fresh flat-leaf parsley
Crackers or toast slices for accompaniment

Cooking Directions:

1 – In large bowl, combine the cheeses. Add the Tabasco sauce, Worcestershire sauce, chili powder, and garlic powder. Mix well.
2 – In a large food processor bowl with a metal blade, process mixture, adding the beer to make a thick spread. Return to the serving bowl, and stir in parsley. Serve at room temperature with crackers or toasts.
Makes 8 servings.

 

http://www.cooksrecipes.com/appetizer/tavern_beer_cheese_recipe.html

 

 

Corned Beef and Cabbage 3

March 17, 2016 at 8:55 AM | Posted in CooksRecipes | 4 Comments
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Happy St. Patrick’s Day to everyone! Wanted to pass along this Irish Dish to all of you, Corned Beef and Cabbage 3. It’s off one of my favorite recipe sites CooksRecipes. The Cooks site has a great selection of recipes for all cuisines and for all the Holidays. http://www.cooksrecipes.com/index.html

 

 

Corned Beef and Cabbage 3

Corned Beef and CabbageCorned beef and cabbage has a way of bringing out the Irish in everyone…especially on St. Patrick’s Day.

Recipe Ingredients:

1 (4-pound) corned beef brisket with seasonings Cooksrecipes 2
4 to 5 medium potatoes, peeled and halved
6 carrots, halved
1 medium head of cabbage, cut into 8 wedges

Cooking Directions:

1 – Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes. Remove the residue that will float to the top.
2 – Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.
3 – To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.
4 – Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.
Makes 6 servings.

Variation: Corned beef may also be cooked in the oven at 300°F (150°C) for 4 hours instead of on top of the stove.

http://www.cooksrecipes.com/beef/corned_beef_and_cabbage_recipe_3.html

Beef and Guinness Stew

March 17, 2015 at 9:44 AM | Posted in Cooking Light | 2 Comments
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It doesn’t get much more Irish than this dish from Cooking Light, Beef and Guinness Stew! Guinness Stout and St. Patrick’s Day, go figure!

 

This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.

 

Beef and Guinness StewCooking Light

 

Yield: 8 servings (serving size: about 1 cup)

Ingredients
3 tablespoons canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley

 
Preparation
1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

 

Nutritional Information
Amount per serving
Calories: 365 Fat: 19.4g Saturated fat: 5.7g Monounsaturated fat: 9.6g Polyunsaturated fat: 1.7g Protein: 25.3g Carbohydrate: 18.8g Fiber: 3.6g Cholesterol: 62mg Iron: 2.6mg Sodium: 454mg Calcium: 52mg

 
http://www.myrecipes.com/recipe/beef-guinness-stew

If you’re enough lucky to be Irish… You’re lucky enough!

March 15, 2014 at 5:56 AM | Posted in Uncategorized | Leave a comment
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If you’re enough lucky to be Irish… You’re lucky enough!

 

saint d

Skyline Chili – Green 3-Way this Sunday

March 16, 2013 at 9:48 AM | Posted in cheese, chili, spaghetti | Leave a comment
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I had to pass this ad from Skyline Chili, a local favorite here in Ohio, along. Green Spaghetti to celebrate St. Patrick’s Day! I may have to try this!

Skyline green
Skyline Chili invites you to celebrate St. Patrick’s Day with friends and family by enjoying a Green 3-Way this Sunday, March 17 ONLY. All 3, 4, and 5-Ways ordered on March 17 can be ordered as a “Green Way!”

Visit your neighborhood Skyline on St. Patrick’s Day and join the celebration.

Available March 17, 2013 ONLY at participating locations. While supplies last.

http://www.skylinechili.com/

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