Thursday, March 13, 2008

Green Bean Fries

Yes, it's fried, so it's not "as" healthy as it could be. But my kids love these, which speaks volumes in my house! See the notes below about making a healthier version, that I actually love for myself!

  • oil for frying
  • 1 pound fresh green beans, trimmed
  • 1/2 cup water
  • 1 egg
  • 1/2 cup milk
  • 2 cups italion seasoned bread crumbs
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup all-purpose flour


  1. Heat the oil in a deep fryer or electric skillet to 375 degrees.
  2. Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
  3. In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
  4. Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

Healthier Alternative:

Use fresh, frozen green beans (I get the organic ones in the frozen section of Costco). Skip the pre-cook directions. Follow step 3, but instead of frying, spray a cookie sheet with cooking spray, then place the beans on top. Bake at 375 for about 25 minutes. You could use an egg substitute as well, to cut back on cholestrol.

Monday, March 10, 2008

Irish Soda Bread

What else would you serve with Lamb Stew?


  • 1/2 cup white sugar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon caraway seeds
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1 cup sour cream


  1. Preheat oven to 350. Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
  2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
  3. Bake in a preheated 350 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Easter Dinner

This year, we will be celebrating Easter with close friends. Katie and I will be sharing the cooking duties (see, I can share...sometimes...) and planning quite the feast for our families. Of course, the adults will be severely out numbered - 9 kids, 4 adults.

So I'm posting our meal plan here. I'll get the recipes up later :o)

Honey Glazed Ham
Green Bean Casserole
Deviled Eggs
Strawberry Spinach Salad
Scalloped Potatoes
homemade rolls
Carrot Cake

Tripple Chocolate Cake

I think the name says it all...


  • 3 cups packed brown sugar

  • 1 cup butter or margarine, softened

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 2 2/3 cups all-purpose flour

  • 3/4 cup baking cocoa

  • 1 tablespoon baking soda

  • 1/2 teaspoon salt

  • 1 1/3 cups sour cream

  • 1 1/3 cups boiling water

  • 1/2 cup butter or margarine

  • 3 (1 ounce) squares unsweetened chocolate

  • 3 (1 ounce) squares semisweet chocolate

  • 5 cups confectioners' sugar

  • 1 cup sour cream

  • 2 teaspoons vanilla extract


  1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Steak Marinade

I was talking with a friend online tonight, and I thought my steak marinade recipe was here.'s not. So Jack my friend, this one is for you!


  • 1 cup canola oil
  • 1/2 cup soy sauce (I use low sodium)
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons Dijon-style prepared mustard
  • 1 onion, sliced
  • 2 cloves garlic, minced


  1. In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat. Marinade 4-6 hours for maximum flavor and tenderness.

Lamb Stew

Wow, it has been too long since I've posted!! I've been super busy, but I'll get back on track here. :o)

St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!

  • 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
  • 1 3/4 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 3 large leeks, white part only, halved, washed and thinly sliced
  • 1 14-ounce can vegetable broth
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup packed fresh parsley leaves, chopped


  1. Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.