Category Archives: Dinner & Sides

Corned Beef and Cabbage Recipe

I’m really excited about this St. Patty’s Day because my BFF Michele (who I don’t get to spend nearly enough time with!) is coming over for some drinking and eats and I figured might as well make this a drunken dinner party and break out the nice flatware and set my seldom used dining room table for the occasion.

For our dinner I decided to make a traditional Irish meal of Corned Beef and Cabbage with Irish Soda bread (ok I cheated on the bread and bought it at the store).

I started out by marinating the corned beef in 2 bottles of beer overnight. Not sure if that was necessary as the original recipe didn’t call for it but I figured what they hey, alcohol makes everything better, right?

Using Len’s fun and informative recipe ( I urge you to read it for her humor and guide on how to select the perfect corned beef & cabbage to use in your recipe) on I Made This:








1 (2 -6 lb) corned beef brisket ~Mine was about 4 lbs
1 teaspoon peppercorn
2 dried bay leaves

~You can leave out the peppercorn & bay leaves if your corned beef comes with the seasoning packet

1  head fresh cabbage
6 medium red potatoes
1 (1 lb) bag fresh carrot
fresh parsley (Dried won’t do at all)
real butter
1 fresh garlic clove
1 medium fresh sweet onion
grainy yellow mustard
irish soda bread
can of beer


  1. Place the brisket (best side up) in the bottom of a large dutch oven or stockpot.
  2. Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
  3. Cover the brisket generously with water and a bottle of beer (optional – adds flavor and is a tenderizer) and bring to a boil
  4. Reduce heat, cover and simmer for 2 hours.
  5. Meanwhile scrub and rinse the potatoes removing any eyes or bad spots but leave as much peel on as you can and quarter them.
  6. Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
  7. Peel the onion and cut it into eighths. Set aside.
  8. Rinse the bunch of fresh parsley and mince.
  9. After simmering for 2 hours add the potatoes on top of the brisket and add water to cover.
  10. Bring to a boil then reduce heat, cover, and simmer for 10 mins
  11. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Add water to cover everything.
  12. Bring to boil then educe heat, cover, and simmer for 20 minutes.
  13. Dish is done once cabbage is cooked to tender.
  14. Place the potatoes in the bowl while still piping hot and add butter, garlic, and add a handful of chopped fresh parsley.
  15. While brisket is resting bring remaining liquid to boil then add cornstarch and whisk vigorously Cook until desired thickness.
  16. Slice the brisket cross grain.
  17. Top brisket and veggies with gravy.
  18. Enjoy!!!

Roasted Balsamic Sweet Potatoes

I LOVE sweet potatoes and so I’m always on the look-out for new recipes to try to convert my ‘regular” potato loving hubby to my sweet potato ways 🙂 I found this recipe on Pinterest (shocker, I know, lol) courtesy of Rufus’ Food and Spirits Guide, a fellow WordPress blogger.

The recipe is simple and straightforward enough that I threw it all together while I was making a cake! With just a few adjustments to the recipe I Made This:



  • 1/2 cup decent balsamic vinegar
  • 2 tbsp packed brown sugar (I used light b/c that’s all I had on hand)
  • 1/2 cup butter
  • 2 tsp salt
  • 3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
  • 2 tbsp fresh chopped parsley


  1. Preheat oven to 400•
  2. In large skillet bring balsamic vinegar & sugar to a boil
  3. Reduce until sauce begins to thicken
  4. Add butter and salt and cook over medium heat until evenly mixed
  5. Place sweet potatoes into skillet and coat with balsamic mixture
  6. Put potatoes into baking dish and roast until browned on the edges, about 40 minutes. Stir occasionally
  7. Add parsley just before serving

It’s dinnertime at the Cammarota household and so once again I’m relying on Pinterest to make sure we have a tasty meal. Tonight I’m trying out a recipe for Philly Cheesesteak Stuffed Peppers because it’s a cheesesteak in a pepper-duh:)

Why let all those (tasty) carbs get in the way of meat and cheese lol.

But before I get to the recipe I feel the need to give a shout out to my sister-in-law Christie for lending me her Canon camera software disk so I can now download these lovely pictures directly to my laptop rather than downloading them to the hubby’s computer (which had the original software installed) then transferring them to mine via a thumb drive-PITA I tell ya!

I used this recipe from Quick & Easy Recipes as my jumping off point and I Made This:



6 Green Bell Peppers

1.5 20 oz boxes Quaker Maid Steaks

10 oz Baby Bella Mushrooms

2 Medium Yellow Onions

18 slices Provolone or American Cheese

2 tbsp EVOO

3 tbs butter

salt & pepper


Preheat oven to 400•

Cut tops off peppers, remove ribs and seeds.

Poke holes in bottom of peppers with toothpicks to allow drainage when cooking later. Arrange peppers on cooking rack in baking pan cut side down. Bake for 20 minutes. Then flip over and bake for 10-15 minutes more. OR in lieu of pre-baking the peppers  boil peppers instead.


Meanwhile slice onions and mushrooms.  Saute over medium heat with butter, olive oil, and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

While peppers, onions, and ‘shrooms are cooking heat large skillet on high heat. When nice and hot add broken up pieces of steak. Cook until no longer pink then drain fat.

Add onion & ‘shoom mix to steak and mix well. Mmmmm

Line each pepper with slice of cheese (a step I forgot and I’m sure will only enhance the deliciousness!!) Then fill with steak, onion, and ‘shroom mix and top with cheese.


Cook for 15-20 minutes or until cheese browns


“Mangia, mangia!”

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