Ingredients:

• 2 lbs potatoes (Yukon Gold or russet), peeled and chopped
• 4 tablespoons butter (divided)
• 1/2 cup milk or cream (warmed)
• 4 slices bacon (optional, for added flavor)
• 3 cups kale or cabbage, chopped (kale is more traditional)
• 3 green onions (or leeks), finely chopped
• Salt and black pepper, to taste
• Extra butter, for serving

Instructions:

1. Boil the potatoes:

• Place the peeled and chopped potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
• Drain the potatoes well and return them to the pot. Let them sit for a few minutes to steam off excess moisture.

2. Cook the bacon (optional):

• If using bacon, cook the slices in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave a small amount of bacon grease in the pan for cooking the kale or cabbage.

3. Cook the kale or cabbage:

• In the same skillet (or use butter if not using bacon), add 1 tablespoon of butter and sauté the kale or cabbage over medium heat for about 4-5 minutes, until softened. Add the green onions and cook for another 1-2 minutes.

4. Mash the potatoes:

• Mash the drained potatoes using a potato masher or a ricer. Add the warmed milk or cream and the remaining 3 tablespoons of butter. Mix until creamy and smooth.
• Stir in the cooked kale or cabbage mixture, and season with salt and pepper to taste. If using bacon, mix in the crumbled bacon for extra flavor.

5. Serve:

• Transfer the colcannon to a serving dish and make a small well in the center. Add a knob of butter to melt in the middle for a classic finish.
• Serve warm as a side dish with roasts, sausages, or stews.

Tips:

• Substitute for kale: If you don’t have kale, you can use cabbage, or a mix of both for extra texture and flavor.
• Make it vegetarian: Skip the bacon and cook the greens in butter or olive oil.
• Extra flavor: Add a pinch of nutmeg or garlic to the mashed potatoes for an extra layer of flavor.

Serving Suggestions:

• Colcannon pairs wonderfully with Irish sausages, roast meats, or Guinness Beef Stew.
• For a traditional touch, serve it with a knob of butter in the middle of each portion.

This Colcannon recipe is creamy, comforting, and full of flavor—ideal for cozy meals and perfect as an addition to your Irish-inspired feast!

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 bottle (11.2 oz) Guinness stout
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 4 large carrots, peeled and chopped
• 3 medium potatoes, peeled and cut into chunks
• 2 stalks celery, chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon sugar (optional, to balance bitterness)
• Salt and black pepper, to taste
• 2 tablespoons flour or cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the beef:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Season the beef cubes with salt and pepper, then brown them in batches for about 3-4 minutes per side. Transfer the browned beef to your slow cooker.

2. Sauté the onions and garlic:

• In the same skillet, add another tablespoon of olive oil if needed. Sauté the diced onions for about 3-4 minutes until softened.
• Add the garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant. Transfer this mixture to the slow cooker.

3. Add vegetables and seasonings:

• Add the chopped carrots, potatoes, and celery to the slow cooker, along with the bay leaf and dried thyme.

4. Pour in Guinness and broth:

• Pour the Guinness stout and beef broth over the meat and vegetables. Add the Worcestershire sauce and a teaspoon of sugar (if using, to balance the bitterness of the stout). Stir everything together to combine.

5. Slow cook:

• Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.

6. Thicken the stew (optional):

• If you prefer a thicker stew, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to form a slurry. Stir it into the stew during the last 30 minutes of cooking.

7. Adjust seasoning and serve:

• Taste the stew and adjust the seasoning with more salt and pepper if needed. Discard the bay leaf.
• Garnish with freshly chopped parsley before serving.

Serving Suggestions:

• Serve the stew hot with crusty bread or over a bed of mashed potatoes for an even heartier meal.
• You can also enjoy it with Irish soda bread for a more traditional pairing.

Tips:

• Browning the beef: While browning the beef adds extra flavor, you can skip this step for convenience. However, the stew will be slightly less rich.
• Guinness substitute: If you don’t have Guinness, another dark stout or beer can work. For a non-alcoholic version, replace the stout with more beef broth.
• Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

This Slow Cooker Guinness Beef Stew is a flavorful, comforting meal that’s easy to prepare and perfect for slow-cooking days. The deep, malty flavor of the Guinness complements the tender beef and vegetables beautifully!

Ingredients:

• 1 ½ lbs beef shank or brisket, cut into large pieces
• 8 cups water (or enough to cover the beef)
• 1 medium onion, quartered
• 1 tablespoon whole black peppercorns
• 2-3 tablespoons fish sauce (or to taste)
• 2-3 medium potatoes, peeled and quartered
• 2 ears of corn, each cut into 3 pieces (optional)
• 1 bunch green beans or sitaw (about 1 cup), trimmed
• 1 bunch bok choy or napa cabbage, cut into pieces
• 1 saba banana (plantain), sliced in half (optional)
• Salt and black pepper, to taste
• Fish sauce, lemon, or calamansi (for serving)

Instructions:

1. Boil the beef:

• In a large pot, add the beef shank or brisket, water, onion, and black peppercorns. Bring it to a boil over medium-high heat.
• Skim off any scum that rises to the surface, then lower the heat and simmer the beef for 1 ½ to 2 hours, or until the meat is tender.

2. Add the potatoes and corn:

• Once the beef is tender, add the potatoes and corn (if using). Simmer for another 10-15 minutes, or until the potatoes are soft.

3. Season and add vegetables:

• Stir in the fish sauce and season the broth with salt and pepper to taste.
• Add the green beans, bok choy, or cabbage, and plantains (if using). Let everything simmer for another 5-7 minutes until the vegetables are tender but not overcooked.

4. Serve:

• Taste and adjust seasoning as needed. Serve hot in bowls with the beef, vegetables, and broth. Offer extra fish sauce, lemon, or calamansi on the side for drizzling.

Tips:

• Saba bananas: These add a subtle sweetness and unique flavor to the dish, but they are optional. You can omit them if you don’t have them available.
• Other vegetables: You can also use carrots, pechay (Filipino bok choy), or even marrow bones for added richness to the broth.
• Cooking time: If using a pressure cooker or Instant Pot, you can cut the cooking time significantly for tender beef.

Serving Suggestions:

• Serve Nilagang Baka with steamed rice and a dipping sauce of fish sauce with calamansi or lemon for a classic Filipino touch.

This hearty Nilagang Baka is perfect for family meals, offering warmth and comfort with tender beef and vegetables in a flavorful, nourishing broth. Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz goat cheese, softened
• 1 cup fresh arugula (plus extra for garnish)
• 1 tablespoon olive oil (for cooking)
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and black pepper, to taste
• 1/2 teaspoon paprika (optional, for extra flavor)
• 1 tablespoon fresh lemon juice
• 1/2 cup chicken broth or white wine (for deglazing the pan)

Instructions:

1. Prepare the chicken:

• Preheat your oven to 375°F (190°C).
• Season the chicken breasts with salt, pepper, and paprika on both sides.

2. Sear the chicken:

• Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
• Sear the chicken breasts for about 3-4 minutes per side, until golden brown but not fully cooked through. Remove the chicken from the pan and set it aside.

3. Prepare the goat cheese mixture:

• In a small bowl, mix the softened goat cheese, minced garlic, lemon zest, a pinch of salt, and pepper until smooth.
• Fold in 1 cup of fresh arugula.

4. Stuff or top the chicken:

• You can either:
  • Stuff the chicken: Make a small slit in the side of each chicken breast and carefully stuff with the goat cheese and arugula mixture.
  • Top the chicken: Spread a generous layer of the goat cheese mixture on top of each seared chicken breast.

5. Bake the chicken:

• Return the stuffed or topped chicken breasts to the skillet.
• Add chicken broth or white wine to the skillet to deglaze the pan and add moisture to the dish.
• Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).

6. Finish and serve:

• Remove the chicken from the oven and squeeze fresh lemon juice over the top.
• Garnish with extra fresh arugula for a peppery bite and a bit more lemon zest, if desired.

Serving Suggestions:

• Serve the chicken with a simple side salad, roasted vegetables, or garlic mashed potatoes.
• For a heartier meal, pair it with a side of pasta or rice pilaf.

Tips:

• Goat cheese substitute: If you’re not a fan of goat cheese, you can use cream cheese or feta as a substitute.
• Add extra flavor: You can add sun-dried tomatoes, caramelized onions, or roasted red peppers to the goat cheese mixture for more flavor complexity.

This Chicken with Goat Cheese and Arugula is a delightful balance of creamy, tangy, and fresh flavors that’s sure to impress!

Ingredients:

For the gnocchi:

• 1 cup ricotta cheese (well-drained)
• 1 1/2 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 to 3/4 cup all-purpose flour (plus extra for dusting)
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)

For serving:

• 2-3 tablespoons butter (for a simple butter sauce)
• Fresh sage leaves (optional)
• Grated Parmesan cheese (for garnish)

Instructions:

1. Prepare the spinach:

• For fresh spinach: Steam or sauté the spinach until wilted, then cool slightly and squeeze out as much water as possible. Finely chop the spinach.
• For frozen spinach: Thaw completely and squeeze out all excess water.

2. Combine the ricotta and spinach:

• In a large mixing bowl, combine the drained ricotta cheese, chopped spinach, egg, Parmesan, salt, pepper, and nutmeg (if using). Mix until smooth and fully incorporated.

3. Add the flour:

• Gradually stir in the flour, starting with 1/2 cup and adding more as needed until the dough comes together. It should be soft and slightly sticky, but firm enough to hold its shape when rolled into balls. Be careful not to over-add flour to keep the gnocchi light and tender.

4. Shape the gnocchi:

• Lightly flour your hands and a work surface. Take small portions of the dough and roll them into small balls or oval-shaped dumplings, about 1 inch in size. Place them on a floured tray or plate to prevent sticking.

5. Cook the gnocchi:

• Bring a large pot of salted water to a gentle boil.
• Carefully drop the gnocchi into the boiling water in small batches. Once they float to the top (about 2-3 minutes), let them cook for an additional 1 minute. Use a slotted spoon to remove them from the water and transfer them to a plate.

6. Make a simple butter sauce:

• In a large skillet, melt 2-3 tablespoons of butter over medium heat. For extra flavor, you can add fresh sage leaves to the butter and sauté them until crispy.
• Gently toss the cooked gnocchi in the butter sauce until coated.

7. Serve:

• Serve the gnocchi immediately with a sprinkle of grated Parmesan cheese and any extra butter sauce from the pan.

Tips:

• Well-drained ricotta is key: If your ricotta is too watery, the gnocchi may not hold together. You can drain it in a fine mesh sieve or cheesecloth for a few hours before using.
• Don’t overwork the dough: The dough should remain soft and not too dense. Overmixing or adding too much flour can make the gnocchi tough.
• Sauce options: In addition to the simple butter and sage sauce, you can serve these gnocchi with a marinara sauce, pesto, or a light cream sauce.

This Spinach Ricotta Gnocchi is delicate and flavorful, making it a fantastic vegetarian dish that’s elegant yet comforting.

Ingredients:

For the filling:

• 1 cup broccoli florets, finely chopped
• 1 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste

For the crust:

• 1 package (2 sheets) puff pastry, thawed (or use homemade pie dough)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the filling:

• Steam or blanch the broccoli for about 2-3 minutes until tender but still bright green. Drain well and chop finely.
• In a mixing bowl, combine the chopped broccoli, shredded cheddar cheese, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix until the ingredients are well combined.

3. Prepare the puff pastry:

• On a lightly floured surface, roll out the thawed puff pastry sheets to smooth them out. If you’re using homemade pie dough, roll it out to about 1/8-inch thickness.
• Cut the puff pastry into 6-inch squares (you can adjust the size to your liking). You should be able to get about 8 squares from two sheets of puff pastry.

4. Assemble the hand pies:

• Spoon about 2 tablespoons of the broccoli-cheddar filling into the center of each square, leaving a small border around the edges.
• Fold the pastry square diagonally to form a triangle. Press the edges together with your fingers, then crimp them with a fork to seal completely.
• Place the assembled hand pies on the prepared baking sheet.

5. Egg wash:

• Brush the tops of each hand pie with the beaten egg to give them a shiny, golden finish once baked.

6. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.

7. Serve:

• Let the hand pies cool for a few minutes before serving. They can be enjoyed warm or at room temperature.

Tips:

• For added flavor: Add a pinch of red pepper flakes or a sprinkle of Parmesan cheese to the filling.
• Make ahead: These hand pies can be assembled in advance and frozen before baking. Simply bake them straight from the freezer, adding a few extra minutes to the baking time.
• Vegetarian variation: Feel free to add other vegetables like diced bell peppers or sautéed mushrooms for a heartier filling.

These Broccoli Cheddar Hand Pies are savory, cheesy, and packed with flavor, making them perfect for an on-the-go snack or a light meal. Enjoy their flaky goodness!

Ingredients:

• 1 lb ground beef (or ground turkey or sausage)
• 3-4 bell peppers, chopped (use a mix of red, green, yellow, or orange)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (8 oz) tomato sauce
• 1 1/2 cups cooked rice (white, brown, or wild rice)
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for sautéing)
• Fresh parsley or basil, chopped (for garnish, optional)

Instructions:

1. Preheat the oven:

• Preheat your oven to 375°F (190°C).

2. Cook the beef and vegetables:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
• Add the minced garlic and cook for another minute.
• Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
• Stir in the chopped bell peppers, and cook for another 3-4 minutes until they start to soften.

3. Add tomatoes and seasoning:

• Stir in the diced tomatoes (with juice), tomato sauce, Italian seasoning, paprika, salt, and pepper. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together.

4. Mix in the rice:

• Add the cooked rice to the beef and pepper mixture, stirring until well combined.

5. Assemble the casserole:

• Transfer the mixture into a greased 9×13-inch baking dish.
• Top the casserole with the shredded cheese, spreading it evenly over the top.

6. Bake:

• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

7. Serve:

• Let the casserole sit for about 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Tips:

• Customize the protein: You can use ground turkey, chicken, or Italian sausage instead of beef.
• Add more veggies: Feel free to add other vegetables like zucchini or mushrooms for added flavor and texture.
• Make it vegetarian: Skip the meat and double up on the rice and veggies for a vegetarian version.
• Prep ahead: This casserole can be assembled ahead of time and baked when you’re ready. Simply refrigerate and add a few extra minutes to the baking time.

This Stuffed Pepper Casserole is a satisfying and hearty dish, with all the familiar flavors of stuffed peppers but in a much simpler form!

Ingredients:

• 1 large eggplant, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, diced)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Sauté the vegetables:

• Set the Instant Pot to Sauté mode and add olive oil.
• Once hot, add the diced onion and cook for about 3-4 minutes until softened.
• Add the garlic and cook for another minute until fragrant.

2. Add the spices:

• Stir in the cumin, coriander, smoked paprika, cinnamon, and red pepper flakes (if using). Cook for 1 minute to toast the spices, enhancing their flavor.

3. Add the eggplant and chickpeas:

• Add the cubed eggplant and chickpeas to the pot. Stir to coat them with the onion, garlic, and spices.

4. Add tomatoes and broth:

• Pour in the diced tomatoes and vegetable broth (or water). Stir to combine everything well, scraping up any bits stuck to the bottom of the pot.

5. Pressure cook:

• Place the lid on the Instant Pot and set the valve to the Sealing position.
• Set the Instant Pot to Manual (High Pressure) for 8 minutes.
• Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then do a quick release by carefully moving the valve to the Venting position.

6. Season and serve:

• Once the pressure is released and the lid is open, give the stew a stir. Season with salt and pepper to taste.
• If the stew seems too thick, you can add a little more vegetable broth to reach your desired consistency.

7. Garnish and enjoy:

• Serve the eggplant chickpea stew in bowls, garnished with fresh parsley or cilantro. Squeeze a little lemon juice over the top for brightness.

Tips:

• For added richness: Stir in a tablespoon of tahini or a dollop of plain yogurt before serving.
• Add greens: You can toss in a few handfuls of fresh spinach or kale right after pressure cooking and let it wilt into the stew.
• Serve with: This stew pairs well with rice, couscous, or a slice of crusty bread for soaking up the flavorful sauce.

This Instant Pot Eggplant Chickpea Stew is a simple, nutritious meal that’s perfect for busy weeknights and is easily customizable based on your tastes!