I’m excited to share a truly Irish recipe with you today! This Shepherd’s Pie was a HUGE hit with my kids (and my husband, too). Enjoy!
These Carrot Fritters with Yogurt Sauce make a fabulous side dish for either dinner or breakfast. In the morning, pair them with an omelet (topped with a touch of cheese and sliced avocado) and a side of fruit (see picture below). And in the evening, serve with seafood (such as sautéed shrimp or scallops) and an arugula salad. These fritters are great leftover as well, so feel free to make them in advance or double the recipe so you can have them with two meals in a week!
My poor daughter recently said to me, “Mom I keep reading all these books that talk about Sloppy Joes, and I’ve never had one before. Can you please make it so I can finally try it like everyone else??” Gosh, she is so deprived! Seriously though, if that’s her biggest problem this week I will gladly take it. Not to mention it was a “problem” easily solved with this recipe below. And just for the record both kids went back for seconds. I hope your family enjoys it as much as mine did! :)
I’ve shared this recipe on the blog before, but to be honest it’s kind of buried in the intro paragraph of another recipe, which basically means it’s hard to find. And now that I’ve realized how incredibly popular this slow cooker “overnight chicken stock” recipe is I’ve decided it deserves a page all of its own! If you don’t already own a slow cooker I like to give people plenty of reasons to buy one because I love mine (we use this basic, inexpensive slow cooker) and use it quite frequently for everything from “Flank Steak Fajitas” to “Refried Beans.” But one of the best crock pot discoveries (thanks to a friend!) has definitely been this recipe below for chicken stock that cooks while you sleep using the leftover chicken bones from your dinner. I highly recommend using the leftovers from “The Best Whole Chicken in a Crock Pot” recipe, but any chicken bones will do, and you’ll be amazed with the outcome. Get ready to say goodbye to canned chicken broth forever!
This is one of those recipes that my whole family absolutely loves. Let’s face it…meatballs are a crowd pleaser. My youngest daughter even likes cold leftover meatballs in her lunch on occasion. These would also be good on toothpicks as an appetizer at a party or a tailgate, or you could mix them together with some warm noodles and sauce like the picture. You could also double the recipe and freeze the leftover meatballs (when they are either raw or cooked) for a quick meal on a busy day. No matter what you decide to do I promise you will not be disappointed. This recipe has been one of our family’s favorite “go-to” meals for years!
Stocks (which are interchangeable with broths) are the base for many homemade soups and sauces. I used to always cook with store-bought chicken broth, but now there are several reasons why I prefer making it at home (using this recipe below that has been adapted from the Joy of Cooking). While it takes a little bit of time to cook, it is fairly easy to make, the end result has no sodium or preservatives, and it can be stored in the freezer. I usually divide up my finished stock into 1 or 2 cup sized Tupperware containers so I can easily pull out only what I need when it is time to use it. Once you are done making this stock you also end up with a whole cooked chicken. Definitely don’t let that go to waste and plan something special like a chicken pasta dish, enchiladas, chicken fajitas, chicken salad, or even something like a chicken noodle soup recipe that utilizes both the stock and the chicken. The cooked chicken could also be frozen just like the stock.
Making spaghetti sauce from scratch is surprisingly easy, and not surprisingly, delicious (especially if made with locally grown or homegrown tomatoes). While this dish takes a little bit of time to prepare, it takes very little skill. I recommend to double (or even triple) this recipe for lots of leftovers with little additional effort. The extra sauce can be thrown in your freezer for another day. Now that I have spoiled my family by making this sauce with tomatoes from our garden, I am going to have to load up at the next farmer’s market and freeze enough sauce to last us until the next tomato season. Wish me luck with that one!
This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. Once assembled, these veggie burgers do freeze well.