A Little Bit Irish

Last night I made Guinness Stew for dinner. 
The perfect compliment for a chilly St. Patricks Day

• 1 pound Stew beef, cut into bite size chunks
• olive oil
• Salt and pepper
• 2 teaspoons minced garlic
• 1/2 medium onion, chopped
• 2 carrots, diced
• 1 parsnip, diced
• 1 stalk celery, diced
• 1 bottle Guinness beer
• 1 litre beef stock
• 1 sprig rosemary

• Mashed potatoes

1. Cut up all ingredients, salt and pepper the beef.
2. Place a heavy skillet on the burner and turn on to warm the entire pan.  Reduce heat and add the olive oil and beef, stir until browned.
3. Add the vegetables and saute until the onions are tender.
4. Pour in Guinness beer; bring to a boil and let reduce by half.
5. Pour in the beef stock, lower heat and simmer for 45 minutes.
6. Toss in rosemary sprig, stir and let sit for 5 minutes, stir again and serve.
7. Ladle into bowls and top with a large spoonful of mashed potatoes

Avocado Chicken Salad

I love this simple salad!  I have served it at business luncheons, hors d' oeuvres at family parties, as my late night snack, and a comfort food when I am not feeling well.

  

Prep Time	30 minutes
Yields	4 servings
Cook Time	n/a
Settle Time	1 hour
Total time	1 ½  hours

Ingredients

 

2 tablespoons olive oil

2 tablespoons fresh lime juice

½ teaspoon cumin

3/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 cups shredded skinless, boneless rotisserie chicken breast

1/4 cup chopped fresh cilantro

3/4 cup pico de gallo

One stalk celery, diced

3 radishes, diced

1 ripe avocado, peeled and chopped

Tortilla chips

Directions

 

Combine first 5 ingredients in a medium bowl, stirring with a whisk.

Add chicken, cilantro, celery and radish; toss to combine.

Gently fold in salsa and avocado.

Let sit one hour. 

Serve with chips.

Optional Add-ins

Black beans, green chilies,

Tandoori Chicken

Chicken is marinated overnight in a spicy yogurt marinade then grilled in this authentic recipe for Tandoori chicken.

Prep Time:	25 Minutes
Cook Time:	20 Minutes
Ready In:	1 Day 45 Minutes
Servings:	4

INGREDIENTS:
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

DIRECTIONS:
1.Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2.In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3.Preheat an outdoor grill for medium high heat, and lightly oil grate.
4.Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.