Memorable Irish Meals

On occasion, I still do some freelance writing for my hometown newspaper, The Nashua Telegraph. I recently wrapped up an article for their upcoming St. Patrick's Day issue regarding local people who make or cherish traditional Irish recipes - that have their own, unique twist to them.

Writing this story and speaking with several different people in the area really made me think about my own upbringing in an Irish/English/Scottish household. Every Sunday, my mother would make a big meal - that would provide plenty of leftovers throughout the week - and nine times out of 10, this Sunday dinner was chocked full of Irish fare.

This morning, I'd like to take a little walk down memory lane to give you some insight into my family's Irish dinners/recipes growing up.

Shepherd's Pie: My mother made Shepherd's Pie a lot. I still crave that comforting flavor of warm mashed potatoes, although now I'm looking for the perfect vegetarian-friendly version. My mom's version was very budget-friendly. Her Shepherd's Pie was made with instant mashed potatoes, cream-style corn and scrambled beef with jarred tomato sauce. Growing up, it was delicious.

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Pot Roast with Boiled Potatoes and Cabbage: A Sunday dinner staple in my house growing up. I remember the house always smelt so amazing on Sundays. 

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Irish Coffee: Every Thanksgiving - once I got older, and to this day - we have our own version of "Irish coffee." Our Irish coffee is made with Amaretto instead of whiskey. And it's delicious (and, when my mother makes it, very strong).

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What are some childhood food memories you cherish?

Second Helping: Avocado-Corn Salsa

Original Recipe
My nephew, Ryder, means the world to me, so when he turned 3 last weekend, I was eager to celebrate. His party had a Toy Story 3 theme, equipped with blue cupcakes (to resemble Buzz Lightyear) and not so Toy Story-themed Avocado-Corn Salsa, made by me.

Although the cupcakes were a big hit that day (Ryder alone ate four or five), the Avocado-Corn Salsa was also pretty popular. Being a hot, humid day, the salsa was a crisp, cold and refreshing treat.

I originally found this magazine on Food & Wine's website, but I made some alterations, per usual (mainly to save some money). For instance, the original recipe called for one ear of corn, husked, and I just used a bag of frozen corn. I also doubled the recipe so it would serve at least eight people (which it did...although there wasn't a drop left by the end of the party).

Avocado-Corn Salsa (The Economical Eater version)

Yields: 8 servings

-2 Hass avocados, cut into 1/4-inch dice

-4 to 5 tbsp. lime juice (I used bottled; feel free to use fresh if you have limes on hand)

-2 tomatoes - halved, seeded and cut into 1/4-inch dice

-1 bag frozen corn

-1/4 cup diced red onion 

-7-8 jarred jalapeno slices, diced

-1 tbsp. dried cilantro

-Salt and pepper to taste

Directions: In a bowl, mix above ingredients together at least 30 minutes before serving time (I usually let it sit overnight in the fridge to allow the flavors to marry). Serve with Tostitos Scoops! Tortilla Chips. 

Second Helping Recipe

Since I only used 1/4 cup red onion, and still had an avocado and some jalapenos on hand, I decided to make myself a spicy, protein-filled breakfast a few days after Ryder's party. I also had a can of black beans in  the pantry, which was calling my name (and could also be very good in the Avocado-Corn Salsa - next time). So, I picked up some Pepper Jack bread from Russo's, and made a satisfying egg sandwich before work.

I simply cooked the onions in some olive oil until they were translucent, and then I added the black beans, 3-4 diced jalapeno slices, chili powder, 1/2 tsp. garlic, salt, pepper, and a squirt of lime juice. For the egg, I scrambled one egg with some milk, salt and pepper, cooked it in some butter, then added the bean mixture. I topped it all off with some cheddar cheese and fresh avocado. 

This sandwich seriously kept me full until well past lunchtime. The fresh bread and spicy kick from the beans helped to make this breakfast extra special - and I am so grateful to have leftovers of the bean mixture. Next time, though, I'll just toast or grill the bread, to make it more crispy.

What's your favorite dish to make with avocados? 

Sharing a family favorite Thanksgiving recipe

Thanksgiving in my family is all about eating until we feel sick, and drinking wine until we can't tell how full we are anymore. There's about 25 of us (at least) sitting at a long table, gorging on moist turkey, buttery stuffing, creamy gravy, and the most popular dish of the holiday: sweet potato pie. When my aunt moved back up here from Texas, she began bringing the sweet potato pie to our family Thanksgivings, and our New England palates welcomed it to the table wholeheartedly. Now, most of us eat more sweet potato pie than we do turkey. So, this year, when my aunt told me she wasn't going to make it to Thanksgiving and that I was in charge of the sweet potatoes, I almost had an instant anxiety attack - I have to make the main dish for 25+ hungry Irish people? I managed to take on the challenge, and literally just removed the pan from the oven. I still won't know how it tastes until tomorrow, but, I must say, it smells and looks delicious. Let's just hope it tastes that way - I'll report back after the meal. In the meantime, I wanted to share this sacred recipe with you - it's not traditional sweet potato pie, but it's downright delicious. I guarantee it will be a staple at your Thanksgiving table, just as it's become one at mine. Happy Thanksgiving!

Southern Sweet Potatoes

-3 cups canned or cooked sweet potatoes
-3/4 cup sugar
-1/2 tsp. salt
-2 eggs
-1/3 stick butter
-1/2 cup milk
-1 tsp. vanilla

Directions: Beat above ingredients together until thoroughly blended. Pour into buttered baking dish (8x8 or casserole dish).

Topping:
-1/2 cup brown sugar
-1/2 cup broken pecans
-1/3 cup flour
-1/3 cup melted butter

Directions: Combine topping ingredients and crumble over potatoes. Bake 35 to 45 minutes at 350 degrees Fahrenheit. Serve and enjoy!

*Side note: I doubled this recipe for my family of 25+.

Turkey meatballs with herbs and garlic

Growing up, my mother made the best meatballs - which is ironic, since her spaghetti was always questionable. Her meatballs, however, were always juicy, full of flavor, monstrous, and slow-cooked in the crockpot. Cold, cozy Sundays always smell like tomato sauce and bubbling beef to me - such glorious foodie memories. Now that I've been cooking for myself for the last several years, however, I've become a bigger fan of ground turkey, and almost always choose the bird over the beef. Although I know I will never be able to make a meatball taste as delicious as my mother can, I strive to pack my turkey meatballs with tons of spices and garlic, while allowing them to still taste like turkey. Oh, and I try to get them as big as my mother's infamous meatballs, too. Here goes:

Turkey Meatballs
Yields: 10 meatballs

-1 package ground turkey (lean, with no seasonings) (turkey breast can be used here, too, although it's usually $1+ more expensive)
-1 egg
-1 palmful Italian bread crumbs
-1 1/2 tbsp. minced garlic, jarred
-1 tbsp. Italian seasoning
-Salt and pepper to taste

Directions: Empty package of ground turkey in a large bowl. Add remaining ingredients and mix with hands, without over "kneading" the meat. Roll into 10 balls, and place on baking sheet. Cook at 375 degrees Fahrenheit for 25-30 minutes, flipping halfway through. Check meatballs prior to end cooking time, to ensure they don't overcook/dry out.

I enjoyed these herb-infused meatballs with my pasta sauce (made with frozen veggies this time), and whole wheat rotini pasta. Mangia!

Refusing to let bad banana bread go to waste

I am ashamed to admit this, but sometimes the best cooking mistakes yield the most delicious creations. Friday, after work, I got the sudden urge to use my rotting bananas and make them into my mother's famous banana bread - with chocolate chips added, of course. My mother has never failed at baking banana bread (or at much else for that matter), but I was in a rush - and didn't allow the banana bread to cook all the way through. What I was left with was a delicious-looking loaf of bread who's center caved in five minutes after leaving the oven. Now I'm looking for a way to make use of this disaster - banana bread pudding? Banana cinnamon French toast? Thankfully, the possibilities are endless, and the bread won't go to waste. Stay tuned.