Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe

Chicken Tikka Masala

Ingredients:

3 lbs Boneless, Skinless Chicken Thighs
1 T Light Flavored Olive Oil
2 t Kosher Salt
1 t Ground Turmeric
2 t Garam Masala
2 t Ground Cumin
1 t Ground Coriander
1/8 t Ground Cardamom
1/2 t Ground Black Pepper
1 t Smoked Paprika
5/8 t Ground Ginger
1/4 t Crushed Red Pepper Flakes
3 T Clarified Butter (Ghee)
1 Large Onion (or 1 1/2 Medium Onions)
1/4 C Tomato Paste
4 Garlic Cloves, crushed
1 C Crushed Tomatoes
1 13.5 oz Can Coconut Milk (or 1 2/3 C Heavy Cream)
1/2 - 1 C Chicken Broth
2 t Dried Cilantro
Salt, to taste

Directions:

In a small bowl, mix together kosher salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, smoked paprika, ginger and red pepper flakes.

In a large bowl, toss chicken thighs with light olive oil and spice mixture until evenly coated.

In a very large skillet, melt clarified butter over medium heat. Sear chicken thighs for several minutes on each side until nicely browned. Remove chicken from skillet and reserve.

Add chopped onions to the skillet. Cook, stirring frequently, until onions become tender and translucent. Stir in tomato paste. Cook and stir for 1 minute. Stir in garlic. Cook and stir for an additional minute. Stir in crushed tomatoes and 1/2 C of chicken broth. Cook for several minutes and then stir in coconut milk.

Cut each chicken thigh into three pieces and return chicken to skillet and reduce heat to a simmer. Cook an additional 15 minutes or until chicken is tender. Add additional chicken broth during this time if sauce is too thick.

Salt to taste. Serve over white rice.

Yield: 4-6 Servings

* Adapted from https://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html