Blog Archives

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

Eggless Chocolate Chip Cookie Dough

My Pinterest addiction struck again the other day and I felt compelled to try out another seemingly great sounding recipe..Eggless Chocolate Chip Cookie Dough. Sounds great right? Dough you can safely snack on~score!

So I used my Google-Fu skills to make sure I had the best recipe and most bloggers were basically repeating the same one to mostly rave reviews so off to the kitchen I went…


My initial reaction upon tasting it was ehhh, it’s ok.

Soooo I started tossing in some more butter and sugar and a tad more vanilla and the result was a little tastier ( I mean come on how can you beat more butter, sugar, and vanilla, right?!?) but still not something that I would rank equal to an eggy cc cookie dough.


I wasn’t even going to post the recipe on here but the hubby told me I had a duty to warn people lol. So really this post is to serve as a PSA against the evils of eggless cookie dough. NOT worth your time or ingredients…not to mention the calories!

But don’t fret my friends, I have made it my mission to find a recipe for chocolate chip cookie dough that you can safely snack on without fear of salmonella. I have a few ideas up my sleeve and I will be sure to post once I have a worthy recipe!


And for those of you who’ve been snacking on regular cookie dough for years, according to several internet sources only about 1 in 30,000 eggs actually contains salmonella. Of course that statistic will be little comfort should you get sick so maybe hold off on the dough until we can find a good recipe 🙂

On the Write Track

Thoughts on writing for writers and readers

A Number of Things

A blog about writing and other interesting stuff.

Purl & Me

Two sisters cutting, sewing and knitting clothes for your little ones in North Cornwall

Makin' It

crafts, food and life

Andrea Designs Blog

This blog was created to share with You the Wonderful World of

Knit and Tell

My adventures in knitting

%d bloggers like this: