Recipe: Irish Beef Pies

Happy St. Patrick's Day! I will be the first to admit that I don't really celebrate this holiday. I'm not Irish. But Stefan does have some Irish lineage, so he uses today as an excuse to drink a Black & Tan. I, however, turn to food, because I'm not a beer drinker. So alas, here is a recipe for Irish Beef Pies. I'll be serving these tonight with mashed potatoes. They are great from the freezer, and you don't even need to thaw them before baking. This is from Martha Stewart Everyday Food.

Irish Beef Pies
Makes 8.

1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 piecrusts (9 inches each), homemade or store-bought

Preheat oven to 400 degrees.

1. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.

2. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each. (**I am thinking of making one big pie next time, instead of making 8 individual pies. This will cut way back on prep time, and I think it will turn out just like chicken pot pie, only with beef. I would just increase the cooking time to 30 minutes, or 60 minutes if baking from frozen.)

3. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

To Freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.

To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

Over the Shoulder

After one of Ian's feedings, Stefan was walking around with him up on his shoulder. The expression on Ian's face was priceless; the camera really doesn't do it justice. But I got some good pics regardless. My little man is just a doll!

Recipe: Cajun Crab Dip

Last night, Stefan and I grilled out with some friends to celebrate the wonderful mid-70-degree weather (welcome Spring!). Everyone brought their own meat to grill, but we all brought a side dish to share. Stefan and I brought a cajun crab dip and crackers, which everyone seemed to enjoy. Several people asked me for the recipe, and I shamelessly admitted that I bought the dip at Publix. Yesterday was a very busy day, and I simply didn't have time to cook. I do typically make my own cajun crab dip, and this recipe is a dead ringer for the store-bought version. It's adapted from a Pampered Chef Recipe. Pampered Chef lightens the recipe by using fat free this and light that. I say to heck with it all and just go for the full-fat versions. It's crab dip, for cryin' out loud! Double the recipe if you're having company.

Cajun Crab Dip

4 oz cream cheese, softened
1/2 cup mayonnaise
1 package (8oz) imitation crab meat, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, pressed
1 1/2 tbsp Cajun Seasoning

In a bowl, microwave cream cheese on high for 30 seconds until softened; whisk in mayonnaise. Chop crab meat. Chop celery and pepper. Add crab meat, celery, bell pepper, garlic and seasoning to cream cheese mixture; mix well. Spoon crab mixture into chilled bowl. Serve with crackers or toasted baguette slices.

Shopping!

The other night, Ava managed to get my handbag out of its usual spot (which isn't easily reached, I might add). She put her arm through the handles and bolted for the door leading to the garage. As she ran, she exclaimed, "Shoppin'! Shoppin'!" Stefan was quick to grab the camera, although the excitement didn't last long. As soon as she discovered we weren't going to go shopping, she broke down into tears. I felt so bad, I almost put on my shoes to take her, even if it was just down the street to Publix. But we didn't go, and she was very upset. The entire ordeal was quite hilarious, and I couldn't help but get excited over the fact that in just a few short years, I will have my very own shopping buddy. Atta girl, Ava.

Goodbye, G8RGIRL

After living in Georgia for eight months, Stefan and I finally registered our cars with the state. This was slightly bittersweet for me because I am FINALLY home in Georgia, but I had to give up my beloved G8RGIRL license plates that adorned my Pathfinder for nearly six years in Utah. It was easy to get a Florida-inspired tag in Utah, after all, but here in Georgia, not so much. So I opted instead for a non-personalized, UF-themed plate. I love it, but I'll always be G8RGIRL at heart!

A Perfect 10 (Pounds, that is)

Ian's two-month well-child appointment was this morning, and it went very, very well! Our little man is up to 10 pounds, 5 ounces, which means he gained 5 pounds in 6 weeks. He doubled his weight! Now I understand the perpetual feedings! I was thrilled to see the number on the scale, and equally as thrilled to learn he's also grown 3 whole inches in 6 weeks! Ian is now 22.5 inches long and shows no signs of slowing down any time soon. Grow boy, grow!

Not everything was fun and games, however, as our poor boy also got five - yes, FIVE - pokes to the thigh and one oral "cocktail," all for vaccination purposes. He tolerated them well, only crying for a mere moment after they were administered. He received two circular Tweety Bird band aids (or "boo-boos," as Ava calls them) and lots of kisses from poor, suffering mommy. I think I was more affected by the shots than Ian!

I also discussed Ian's rapidly progressing reflux/gas issues with the pediatrician. Several treatment options were mentioned, from medication (Zantac) to switching to a soy-based formula. She recommended trying the Zantac first, and if that isn't good enough, switch the formula. Ava was also on an antacid until she was nine months old, so here we go again. But I'm happy to do anything to help Ian feel better as soon as possible. Feedings are reaching the 45 minute mark, and not only are they lengthy, they're also very painful. At the doctor's office, I had to feed Ian before going inside. I fed him in the front seat, and after about 10 minutes, a car pulled into the space in front of mine and the mom in the car began feeding her baby boy, too. Our eyes met briefly, and we smiled at each other with that "so-this-is-what-our-lives-have-become-now" look. She began feeding her baby, and 15 minutes later, she burped him, put him back in his car seat, and took him into the office. Just like that. Fifteen minutes, a burp and done. What?!?! Meanwhile, I am still fighting Ian to drink the rest of his bottle and keep it down. It's a fight I lost badly, and I got so frustrated. So I'm hoping the Zantac helps, at least a little bit. Poor Ava just doesn't understand why feeding baby brother takes so long and why I need to hold him all the time. Please Zantac, work.

But other than the reflux and gas, we have no complaints. Ian is healthy, thriving and developing right on schedule. Praise God for a healthy baby boy!

Recipe of the Week: Spaghetti Casserole

Because I enjoy cooking, I thought I would use this blog to share my passion with those who read it. But because I am a new mom of two, my definition of "cooking" has changed drastically during these past two months. I can't afford to be in the kitchen for hours on end, preparing homemade French Onion Soup or my famous 5-Hour Gumbo from scratch. These days, it's all about getting dinner on the table quickly. My good friend Mandy also got me hooked on freezing meals, too, so that dinner is especially easy on those days when it's 5 p.m. and I have yet to get out of my pajamas. As recipes become staples in our home, I'll share them with you, because they are quick, easy and yummy. This week, it's Spaghetti Casserole, from The Dinner Doctor by Anne Byrn. This cookbook has become my right hand in the kitchen. If you're looking for a new cookbook, this one is a dandy! This meal freezes well, so if you make a batch, make double and freeze one so that you have it ready for next time. I serve it with a green salad and freshly baked breadsticks a la Pilsbury. Enjoy!

1 Tablespoon Olive Oil
1 lb Ground Beef
1/2 Cup Chopped Onion
1 can (10.75 oz) cream of mushroom soup
1 1/2 cups of your favorite tomato based pasta sauce
1 cup shredded Sharp Cheddar Cheese
4 Cups Cooked Spaghetti (8 oz uncooked)
2 Tablespoons Shredded Parmesan Cheese

Preheat the oven to 400 F

Place the olive oil in a large skillet over medium-high heat. Crumble in the ground beef and add the onion and garlic. Cook, stirring and breaking up the lumps of meat, until the beef is brown all over and cooked through, 4 to 5 minutes. Remove the skillet from the heat and transfer the beef to a large mixing bowl. (If there is a lot of fat in the pan, drain the mixture in a strainer before transferring it). Add the soup, pasta sauce, 1/2 of the Cheddar Cheese, the cooked spaghetti, and 1/2 cup of water and stir to mix. Transfer the spaghetti to a 3 quart baking dish and sprinkle all but 1 tablespoon of the remaining Cheddar Cheese and 1 tablespoon of the Parmesan over the top.

Bake the spaghetti until it bubbles throughout and the cheese has melted, 18 to 20 minutes. Sprinkle the remaining tablespoon of each cheese and serve at once.

Serves 8