1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest
- Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
January 28th, 2010
Cranberry Chicken
2-3 packs boneless chicken breasts
1/2 tsp salt
1/4 tsp salt
2 TBLS butter
1/2 c diced onion
1/2 c diced celery
1 can (160z) whole-berry cranberry sauce
1 c bottled BBQ sauce
- Sprinkle chicken w/salt/pepper; brown in skillet in butter. Move to 9×13 pan
- In skillet, sautee onion/celery with leftover ‘juice’ ’til tender.
- Add BBQ sauce, mix well - pour over chicken.
- Bake, uncovered, @ 350 for 1.5 hours (if chicken is sticking up out of sauce, flip halfway thru cooking)
January 28th, 2010
On a whim, we decided to drive downtown to the St. Paul Grill yesterday for an extravagant dinner. We eat out quite often, but not to the extent we did last night! This time around, we got a booth near the windows, which overlooked the gorgeous ice sculptures of the Winter Carnival and light-strung trees in the square.
We had quite possibly the best bottle of wine I’ve ever encountered - I don’t recall the exact name/year, but it was a Pinot Noir from Willamette Valley, Oregon. Delicious! And apparently Willamette is where it’s at for Pinots.
For starters, we ordered the Hot Peppered Shrimp appetizer. It’s a cajun grilled shrimp with a dark, tangy sauce. Wonderful! Came with four jumbo-sized shrimp.
Our entrées were wonderfully prepared and were just the right portions. My partner ended up ordering the Roasted Beef Tenderloin meal, which comes with mashed potatoes. I tasted it - the meat was absolutely tender and very tasty.
I wanted lobster, so I ate the entire 10-oz Australian Lobster Tail. Since we weren’t getting a side to share, I also got the Grilled Asparagus & Prosciutto Salad, which also sported fresh mozzarella, tomatoes marinated in basil and tossed with a lime and herb vinaigrette. It was, quite possibly, the best salad I’ve ever wrapped my lips around!
My compliments to the chef at the St. Paul Grill - random spendy dinner out was a huge success!
January 29th, 2009
These are the best sugar cookies ever (assuming you like soft, chewy ones, that is). Originated in my recipe book as a Valentine’s Day confection, but perfect for any season that calls for cutouts.
Ingredients:
2/3 c. shortening
3/4 c. granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
2 c. flour
4 tsp. milk
1 egg
Directions:
- Thoroughly cream sugar and shortening
- Add egg
- Beat until mixture is light and fluffy
- Add vanilla and mix thoroughly
- Stir dry ingredients, together with milk, and add to creamed mixture
- Mix well
- Divide dough in half
- Chill for 1 hour
- Roll out half of dough 1/8″ thick. Keep other half chilled
- Cut and place on greased cookie sheet
- Bake at 375 degrees for 12 minutes
- Allow to cool and ice with buttercream frosting
Makes 2 dozen cookies
January 3rd, 2009
This is an extremely tasty, simple salad which will complement any meal. If Arugula lettuce is out of season, supplement with your favorite leaves, but Arugula is best as it lends a nice, peppery flavor. Enjoy!
Ingredients:
Arugula lettuce (or lettuce of choice)
2-4 Tbsp pine nuts
½ to ¾ c. fresh, shredded parmesan
4 or 5 Tbsp olive oil
2 Tbsp balsamic
sea salt and fresh ground pepper to taste
Directions:
- Toast pine nuts lightly in a dry saucepan over high heat.
- Make Balsamic vinaigrette by adding together olive oil, balsamic vinegar, sea salt and freshly ground pepper.
- Toss Arugula with Balsamic dressing, pine nuts, and cheese.
December 30th, 2008
Although these are a Christmas favorite, they also go well on a New Year’s platter!
Ingredients:
1½ c. butter
1 c. granulated sugar
1 egg
2 Tbsp. milk
½ tsp. almond extract
3½ c. all purpose flour
1 tsp. baking powder
Directions:
*Note: You need a cookie press for these cookies.*
- Preheat oven to 375°.
- Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.
- Place dough into cookie press and press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until lightly browned around the edges.
- Remove cookies from sheet; cool on rack.
Makes 7-8 dozen cookies.
December 30th, 2008
A sauce that complements fresh, steamed broccoli…try it on other vegetables, too!
Ingredients:
¼ cup onions (green or white)
3 Tbsp ketchup
¾ cup mayonnaise
Directions:
- Mix all ingredients together; keep cool.
December 30th, 2008
These cookies aren’t just for the holidays - chocolate and peanut butter go together all year round 
Ingredients:
48 Hershey Kisses
½ c. shortening
¾ c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1½ c. all purpose flour
1 tsp baking soda
½ tsp. salt
Granulated sugar (in which to roll cookies)
Directions:
- Preheat oven to 375° and unwrap chocolates.
- Beat shortening and peanut butter in a large bowl until well blended.
- Add 1/3 c. granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.
- Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
- Immediately press a chocolate into the center of each cookie; cookie will crack around the edges.
- Remove quickly from cookie sheet to wire rack. Cool completely.
Yields about 4 dozen cookies.
December 30th, 2008
This recipe is a very simple, hearty meal that’s great for those chilly winter days.
Ingredients:
1 pkg. macaroni & cheese
1 lb. ground beef
½ cup onion (either 1 whole small onion or half of a large)
1 Tbls. chili powder
1 can tomatoes in juice, chopped (diced tomatoes work well)
1 can whole kernel corn, drained (can also use frozen corn)
Directions:
- Brown beef and onion.
- Stir in chili powder; add tomatoes with juice and corn (I’ve been known to throw in a little red wine too!) and simmer.
- Prepare Mac & Cheese (according to package) and add to meat mixture.
Serve with warm bread and enjoy!
December 27th, 2008
Okie-dokie. While that’s much more of an American cowboy expression, and certainly not Irish in its origin, it nonetheless acknowledges that I have finally made some time to get this blogging show on the road (another Wild West, non-Irish expression).
I’ve been obsessed with all things British since the early stages of adolescence, but became even more intrigued by British pubs since traveling to the U.K. over the past few years.
Holiday greenery graces the bar at Keegan's.
Luckily we can get a taste of Britain right here in the Twin Cities. Keegan’s Irish Pub in northeast Minneapolis offers a classic Irish pub feel complete with dark wooden interior, classic stained glass accents, tall bar stools, and plenty of Jameson Irish Whiskey to go around.
My beloved Pimm’s was missing from behind the stately bar, which is unfortunate, because I am pretty much obsessed with the spicy, fruity, gin-like liquor. A true Irishman might find its absence acceptable, however, as Pimm’s is decidedly English. I like to count on many pubs in the U.S. to combine the best from the U.K. in their establishments, heedless in separating the nuances between the Scots, English and Irish, but Keegan’s didn’t mix where Pimm’s is concerned. Fortunately, I am able to grab my own bottle at The Cellars.
Paddling back to the original river of thought: With the absence of Pimm’s, I was pleasantly treated to a Jameson lemonade, a concoction entertainingly suggested, mixed (and improvised upon) for me by the boisterous, friendly, helpful barman. A refreshing mixture of lemonade, orange juice and a stiff shot quenched my affinity for fruity cocktails, which I thoroughly enjoyed, even in the bleakness of December.
My friend and I ordered St. Brigid’s Irish Chips, which were loaded with bacon, spring onions, Jack cheese and featured Keegan’s tasty Killarney dipping sauce. Ketchup was also included for us Yanks, but, interestingly, no cider vinegar. I’m sure had we asked for the traditional accompaniment, we would certainly have been obliged.
Other noteworthy food gracing our bar counter that evening was a sumptuous plate of cheeses from Ireland and the British Isles, paired with a delectable spinach dip, bread and crackers. The Cahill Original Irish Porter Cheese was quite frankly phenomenal. And, fortunately for those of us who enjoy our drink and cheese at home now and again, the Cahill is available in a beautiful round right across the street at Surdyk’s.
Red wine and imported Irish cheese. Few things in life are better.
With their calendar of fun Irish events and performances listed on the bathroom stall doors, free shots of Jameson gold (chased by a chocolate) and quaint, live Irish fiddle music subtly enhancing the atmosphere in the background, we’ll definitely return to Keegan’s for happy hour, lunch, dinner or late night drinking and great conversation.
December 19th, 2008
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