Traditional St. Patrick's Day meal from @sloanetaylor2 #cornedbeef #cabbage #recipe

Guest Post by Sloane Taylor

Presenting the traditional St. Patrick's Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian's Irish Red Lager, or Smithwicks Ale. But here's a newsflash, Boyo, except for the beer you'll never find corned beef served anyway on the Old Sod. That's right. Our Irish brethren look at us in amazement, but that's never stopped us Yanks from creating traditions. So pour another wee dram and let's get cooking.

Corned Beef
Cabbage
Carrots
Potatoes
Bakery Rye Bread
Horseradish Sauce
Mustard
Irish Beer and plenty of it

Corned Beef

1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don't stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here's a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2" pieces
1 celery stalk, cut into 2" pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you're ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn't cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce

1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

Dea Ithe!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor currently has five explicit romance books released by Toque & Dagger Publishing. Excerpts from her books can be found on her website, blog, and all popular vendors.

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My Favorite Family Meal #SpaghettiPie #recipe

Sometimes you try a recipe and it’s so good and so perfect that it becomes a family staple. I discovered this recipe years ago when my kids were small, and today we all agree that it is our favorite family meal.

Spaghetti Pie

Angel Hair pasta or spaghetti (Confession: I have no idea how much. I use a handful of noodles or about 2 cups of cooked noodles. Basically, make enough to cover the bottom of a pie pan.)
2 eggs
1 tbsp. margarine or butter
⅓ cup Parmesan cheese, grated
16-22 oz. cottage cheese
16 oz Polska Kielbasa (or smoked/other sausage or ½-1lb hamburger) – skip this if you prefer a meatless option
1½ cups of your favorite spaghetti sauce
1 cup mozzarella cheese, shredded

Preheat oven to 375°F.

Cook the pasta according to package instructions and drain.

Combine 1 egg, Parmesan cheese, and margarine. Stir into hot pasta. (If you use cold leftover spaghetti, melt the margarine before you mix everything together.) Press mixture into the bottom and up the side of a greased round 9-inch pie pan.

Combine cottage cheese and 1 egg. Spread over crust.

Cook ⅔ of sausage and cut into small chunks. Combine with spaghetti sauce. Heat. Pour over cottage cheese mixture.

Bake for 20-25 minutes or until the pie is not runny.

Sprinkle with mozzarella cheese. Bake for 5 minutes more or until cheese is melted.

Cook remaining Polska Kielbasa, and serve in chunks as a side.

Enjoy! I always serve this with cheesy garlic bread, although I burned the bread in the picture because I was working on my blog post instead of checking the oven!! Oops!