Tag Archives: party

Guinness Corned Beef Sliders

Growing up I was quite fond of St. Paddy’s Day. The corned beef and cabbage part, I was not. Since being on my own, I created something along the lines of the traditional American-Irish meal. However, mine is better. At least to me. It is also a crockpot meal, so you can be at work during the day and when you return home all you need to do is eat & have a green beer. 🍀🍻
The Starting Lineup

  • 3lb+ corned beef
  • 2 small yellow onions, quartered
  • 2 carrots, quartered
  • 1 bottle of Guinness 
  • 1-2 cups water 
  • Bakery slider rolls/potato buns
  • KerryGold Dubliner or Irish Cheddar cheese, sliced

*I like too add spicy mustard to my finished sliders or this great, simple sauce:

Tangy Horseradish Cream Sauce

  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup Dijon Mustard
  • 1 tablespoon creamy horseradish sauce (you can add more to taste)

Mix all above ingredients together, cover and refrigerate till use.

 

 

 

 In a large crockpot, spray with non-stick and place in your cut veggies. They’ll act as a rack for the brisket. 

 Layer your corned beef over top. Typically, it will either have the seasoning already on it or you just cut open and sprinkle the attached packet over top the meat. (In a crockpot I like to trim off some of the fat before cooking it. Normally fat is a great thing for flavor, but a crockpot makes meats so tender due to its long cook-time).. Add in the 2cups water and the Guinness over top. 

 Whelp! That’s it for the meat! Cover that baby up and let it cook on low for 8-10 hours or high for about 5-6.

Dinner time!!!! Serve how you please, but I like to halve potato rolls and place on a lined baking sheet. Brush halved buns lightly with a bit of olive oil, butter or non-stick spray. Place under the ovens broiler for just a couple minutes till golden. Meanwhile, slice up that Irish KerryGold cheese! 

 Assemble the tender, hot corned beef over the toasted bun bottom and top with a slice of cheese or two, creamy sauce and the bun top! Serve with a cold Guinness and repeat! 

Frito Pie Poppers

As we all know, Frito Pie and Jalapeño Poppers are a Texas delicacy (if you didn’t, now you do).  They may not be what you call fancy, but you know what?? They’re damn good and get eaten in a hurry!  You will never have leftovers!

So considering today is Texas Independence Day, I thought that this would be a delightful tribute to this great state!  Boy was I right!!!  Now the recipe below makes 12…assuming you eat one a piece, well…you may need to quadruple it because my hubby and I ate them all.  No problem.

The Starting Lineup

  • 6 large jalapeños 
  • 1 can chili (no beans & you will have extra)
  • Cheddar cheese, cut into long strips
  • 1 cup corn chips, slighty crushed
  • 1/4 cup white onion, chopped
  • 1/4 cup green onion, diced (not pictured…I forgot ok?)
  • Sour cream

Optional

  • Bacon,for topping….isn’t that always an option though??  

Alrighty..preheat your oven to 475 degrees and place your jalapeños on a foil lined baking sheet.  Allow to roast for about 10-15 minutes (*you’ll start to see blackened spots and the “skin” bubbling..rotate ever so often)

 Meanwhile, heat the chili in a sauce pan along with the chopped white onion. 

 Peppers are now ready and cooled a bit!  Slice in half lengthwise and remove the seeds and pith (*I use a fork for this, MUCH easier than a spoon…also, if sensitive please wear gloves.  If you’re like me, just go for it!). Turn oven down to 375 degrees. 

 Place the seeded and halved roasted jalapeños back onto the same foil lined baking sheet and place a strip of cheddar cheese into each one. 

 Next spoon on a couple tablespoons of the chili and top with the crumbled corn chips. 

 Place into the 375 degree oven for about 10 minutes (*until the cheese has melted and corn chips become a little roasty….<– that’s a word, right??) 

 Once hot and bubbling remove from the oven and serve witha dollop of sour cream and the diced green onions.   Be careful…they’re quite addicting!!! xoxo

Green Chilé Turkey Meatballs

Here is an insanely flavorful and healthy recipe that will give the normal hum-drum appetizer or hot meatball sandwich a run for its money!  That’s right..these baked turkey meatballs can be used in a multitude of ways (a spin on the traditional albondigas soup anyone??)!  Plus, they are NOT dry or crumbling once browned and ready to eat.  It is really such a yummy alternative to the classic recipe.

Today though, I show you the above mentioned, a fun holiday appetizer and a filling hot hoagie sandwich!  …and BOTH don’t hurt your waistline too bad either 😉 Win!!

*I have a favorite green sauce from my favorite grocer, HEB, literally called ‘That Green Sauce’.  It’s a semi-thick, creamy roasted green chile sauce.  Feel free to use your favorite (even a tomatillo sauce)..or order from HEB online 😉

*For all my fellow ‘railroad wives’, prepare the sandwich as instructed below.  Wrap in foil and your spouse can heat them up on the trains engine as my hubby does!

The Starting Lineup

  • 3lbs ground turkey (85/15)
  • 1 poblano pepper (2 if making hoagies)
  • 1 Anaheim pepper
  • 1 jalapeño pepper
  • 1 Serrano pepper
  • 1/2 onion, finely diced
  • 4 cloves garlic, finely minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup cilantro, chopped (divided 1:1)
  • 1 cup milk
  • 1 cup panko breadcrumbs 
  • 3 eggs
  • Hefty pinch each of salt, pepper & cayenne pepper
  • Spicy green sauce, for garnish

If making the delish toasted hoagie:

  • Bakery quality sub/Bolillo rolls
  • Pepper jack cheese slices 
  • Roasted poblano pepper slices
  • Cilantro
  • Spicy green sauce
  • Mayonaisse   

We’ll start this bursting with flavor recipe by placing our 4-5 chilé peppers onto a foil lined baking sheet, then pop it into the oven on broil (just inches under broiler).  Make sure to turn the peppers ever so often to blacken all of the sides.  You can also do this over an open flame (gas stove or grill).  Once blackened immediately place into a large bowl covered with Saran Wrap and set aside to steam. 

 After about 10-15 minutes, the peppers skins will loosen up and peel off the peppers easily.  Then slice open each pepper and scrape out the seeds and chop up.  *if making the hoagie, then reserve one of the roasted poblanos and cut into long strips after scraping out seeds and removing the blackened skin.  Set aside. 

 
Preheat oven to 375 degrees and line two large baking sheets with foil.

In a small bowl, combine the panko and the milk, allow to soak together.  

In a large bowl, combine the ground turkey, the 4 roasted and chopped peppers, onion, garlic, parsely, 1/2 of the cilantro and the spices, followed by the eggs and the panko-milk mixture.  With you hands (natures best tools!), mix together until all of the ingredients are evenly distributed. 

  

this picture makes me horribly dizzy…


Now, again, with your hands or an ice scream scoop, make the turkey meatballs (about large golf ball size) and place onto the prepared baking sheets.  Once you have them all finished, place the sheets into the oven for 40-60 minutes, until no longer pink in the middle and nicely browned on the outside.  *depending, you may have to alternate racks once or twice during baking for even cooking. 

 Once they are finished, remove from the oven and allow to rest for 5 minutes…

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NOW…if you’re making these for an appetizer, then place on a pretty platter alongside a spicy green sauce for dipping and garnish with the remaining chopped cilantro overtop.  Gorgeous and fun!! 

 OR….if you’re making a meal out of these flavorful meatballs then try this on for size!!  Slice your hoagie rolls in half and apply 1 Tbsp of mayonaisse to each side.  On the bottom slice, lay down a few meatballs and a nice slice of pepper jack cheese and put this into your oven (on broil) for just a couple minutes (until bread is toasted/cheese melted).  Remove from oven and garnish with the reserved chopped cilantro, roasted & sliced poblanos and a drizzle of your spicy green sauce!  Soooo gooooddd!!!! 

 Enjoy!! xo

Jalapeno Popper Deviled Eggs

What are two of the most popular party appetizers to you?   Growing up in my household, we always had creamy deviled eggs and spicy jalapeno poppers for every family gathering.  So of course I had to combine the two and what a wonderful combo it is!

So for your next family grill out, holiday party or football game….make these delights!   My only tip is to possibly double the recipe because they’ll go fast!! 🙂

The Starting Lineup

  • 6 eggs, hardboiled
  • 3 heaping Tbsp cream cheese, softened
  • 2 Tbsp mayonaisse
  • 3 strips cooked bacon, crumbled
  • 1 jalapeno, diced (I prefer seeds in)
  • Salt & Pepper
  • 1/4 cup cooked chorizo (Optional..but delightful)

Garnish

  • 1 jalapeno, thinly sliced
  • 1 strip cooked bacon, pieces 

Start by peeling the outer shell of your cooled hardboiled eggs.  Slice each egg in half and carefully scoop out the yolk.  Lay the sliced egg white on to a serving tray and place 4 of the 6 yolks into a bowl (discard the other two yolks).

Along with the 4 yolks, add in the cream cheese, mayo, crumbled bacon, diced jalapeno and a pinch each of salt & pepper (add in chorizo here if using).  With a fork, combine these ingredients thoroughly.  You can now spoon into the egg whites or spoon all of the mix into a plastic baggy and pipe into the egg white.  *cut small tip off the baggy to pipe in.

After all of your eggs are complete (those hot jalapenos are really making the “deviled” in their name come to life huh?) you can garnish them with a thin slice of jalapeno and a small piece of bacon.  These garnishes help your guest know what is inside the yolk filling!

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