Thursday, March 14, 2019

Dublin Coddle

I’m channeling my inner Irish for this St. Patrick’s Day recipe. And I can truly say that because I just recently found out I’m part Irish!

My aunt just did one of those mail-in DNA tests and found out that we’re 40% British and Irish. So I am embracing it and going all out this St. Patrick’s Day. And by “all out,” I mean eating potato-based dishes.

You know what’s funny though is so many people celebrate the Irish holiday with potatoes, but actually St. Patrick himself would have never experienced the joy of eating a spud because he was alive during the 5th century and potatoes weren’t introduced to Europe until the Spanish invaded South America in the mid-1500s.

But, as you’ve probably realized, it didn’t take long for it to become one of the Emerald Isle’s most prized crops. Mmmmm starch.

Obviously, potatoes are a big part of Irish dishes in present day, so I think celebrating with them is certainly appropriate. And they’re one of the main ingredients in the recipe I’m sharing today.

Dublin coddle is comparable to an Irish stew. It’s made with potatoes, onion, sausage, and bacon. Traditionally, it was a good way to use up any extra meat lying around on Thursdays—this was at a time when Catholics didn’t eat meat on Fridays. It’s still a mainstay on Irish menus  and is very popular in Irish pubs because it’s tasty, comforting, and very filling.

I added a few things to the traditional recipe to give it more flavor. The first thing I added was Guinness beer. Guinness, or stout beer, is an ingredient commonly used in Irish stews.

The alcohol in the Guinness is cooked off, so it doesn’t taste like beer soup. The Guinness just adds an extra depth of flavor. It’s dark, rich flavor is a nice complement to sweet foods, so I also added carrots to the dish to sweeten things up. The yellow onions helped sweeten things too, providing a nice contrast of flavors.

Also, I want to point out that browning the sausages is an extra step, but it makes a hug difference in flavor.

After you’ve cooked the coddle low and slow, serve it with a chunk of crusty Irish soda bread to sop up the broth!

Dublin Coddle
  • 6 slices bacon
  • 1 pound pork sausages (Irish bangers or brats work well)
  • 1 Tablespoon flour
  • 1 cup Guinness beer (or other stout beer)
  • 2 pounds red potatoes, cut in large chunks
  • 1 pound carrots, cut in half-inch chunks
  • 2 large yellow onions, cut in large chunks
  • 4 cloves garlic
  • 4 Tablespoons parsley
  • 2 bay leaves
  • 1 teaspoon pepper
  • 1 cup chicken broth
  1. Preheat oven to 300 degrees Fahrenheit
  2. Heat a large Dutch oven or other oven-proof pot on the stove over high heat.
  3. Fry up the bacon in the Dutch oven until crisp; remove bacon and cut into half-inch pieces
  4. Add sausages to Dutch oven and cook just to brown each side—you don’t want them to cook completely
  5. Remove and cut into 1-inch pieces
  6. Reduce heat to low and whisk flour into grease; slowly whisk in Guinness
  7. Layer half the potatoes, carrots, onions, bacon, and sausages to the pot.
  8. Sprinkle in half the garlic, parsley, 1 bay leaf, and half the pepper
  9. Layer in the remaining potatoes, carrots, onions, bacon, and sausages, and sprinkle remaining garlic, parsley, bay leaf, and pepper.
  10. Pour chicken broth over everything and heat on stove until broth comes to a boil.
  11. Once broth boils, turn off stove, place lid on Dutch oven, and bake for 1.5 to 2 hours, or until potatoes and carrots are tender.

Recipe adapted from Wholefully

Wednesday, March 6, 2019

Make a bowl of cereal... literally!

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love cereal so much! All types of cereal, too—not even necessarily the sugary stuff! It’s comfort food for me. I probably get it from my mom considering she has no fewer than 15 boxes of Cheerios in the house at all times. I’m telling ya, if the zombies attack and we need to bunker down somewhere safe, I’m for sure going to my parents’ house.

I thought it would be fun to take my love for cereal to the next level by making actual cereal bowls! I chose Fruity Pebbles because the cereal is very small so I thought milk would be less likely to leak though… Wrong! So if you plan to eat milk and cereal out of it, I recommend putting the bowl inside another bowl. Or just serve it with dry cereal or fruit! OR if you coat the inside in chocolate, I’m sure it will be less likely to leak. Regardless, I still think it’s a fun idea.

Plus, you can tell your friends you’re eating a bowl of cereal, cereal-ously!!!

Cereal Bowl
Yield: Makes about 1 medium-sized bowl
  • 1/4 cup Challenge butter
  • 3 cups marshmallows
  • 5 cups small grain cereal (like Fruity Pebbles or Cocoa Pebbles)
  1. Melt the butter in the microwave for about 1 minute, or until melted. Stir in the marshmallows and microwave 1 more minute. 
  2. Stir until marshmallows are smooth. Add cereal and carefully stir until it’s coated with marshmallow mixture.
  3. Line a medium-sized (about 1-quart) bowl with aluminum foil. Spray aluminum foil with nonstick spray. 
  4. Press marshmallow cereal mix into bowl, bringing it up the sides.
  5. Let the bowl harden for at least 2 hours, preferably longer, before using it to serve things.

Wednesday, February 13, 2019

Raspberry cheesecake for 2 people

I'm continuing my tradition of baking small(er) desserts for Valentine's Day once again! In years past, I made chocolate and peanut butter lava cakes and a red velvet cookie skillet. This year I'm serving up cheesecake!

Now, I'm not one to deny cheesecake--the more the merrier--but there's something special about sharing a smaller portion with your significant other.

If you prefer, you can always swap out the raspberry jam for another fruit, or go with chocolate or caramel instead!

Raspberry cheesecake for 2 people
For the crust
  • 1 and 1/3 cups graham cracker crumbs (about 8 graham cracker sheets)
  • 4 Tablespoons Challenge butter, melted
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
For the cheesecake
  • 2 (8-ounce blocks) Challenge cream cheese, softened to room temperature
  • 1/2 cup  powdered sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup seedless raspberry jam
  • 1 Tablespoon lemon juice
For the crust
  1. Preheat oven to 325 degrees Fahrenheit and line a 9x5 inch loaf pan with parchment paper; set aside.
  2. Combine graham cracker crumbs with butter, sugar, cinnamon, and salt. Press mixture into bottom of loaf pan so it's packed firmly. Bake for 15 minutes.
For the cheesecake
  1. While crust is baking prepare cheesecake filling. Beat cream cheese until smooth. Add sugar, egg, and vanilla extract, and beat again until completely smooth.
  2. Remove crust from oven and pour cheesecake filling on top of crust.
  3. Microwave raspberry jam and lemon juice together for about 30 to 45 seconds or until mixture is smooth when stirred together.
  4. Use a teaspoon to dollop sauce onto surface of cheesecake batter. Swirl the sauce on the surface of the cheesecake batter with a toothpick or sharp knife so it looks marbled.
  5. Bake cheesecake for about 40 minutes, or until the edges start to turn golden brown and a toothpick inserted in the center comes out mostly clean. 
  6. Remove cheesecake from oven and allow to cool completely. Refrigerate cheesecake until ready to serve.

Wednesday, January 30, 2019

Spinach & Feta Croissant Strata

A strata is essentially a savory bread pudding that will send your taste buds into the next stratosphere. This particular strata incorporates flavors found in my favorite Greek treat, spanakopita! The croissants work really well in this dish because spanakopita is made of a think, buttery phyllo dough, and croissants, of course, are a lot lighter and more airy than regular bread.

  • 4 croissants, split in half
  • 5 large eggs, beaten
  • 1 cup milk
  • 1 (9-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dill
  • 1/4 teaspoon pepper
  • 1 cup crumbled feta cheese
  • 1/2 cup parmesan cheese
  1. Prepare 8 x 8-inch baking dish with nonstick spray. Arrange croissants in dish. There will be overlapping. Set aside.
  2. In large bowl, combine eggs, milk, spinach, green onions, salt, garlic powder, dill, and pepper.
  3. Pour mixture over croissants. Top with feta and parmesan. You can cover and refrigerate overnight, or bake immediately.
  4. Remove baking dish from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees Fahrenheit for about 40 minutes, or until a knife inserted in the center comes out clean.

Monday, January 21, 2019

Hot Sauce Popcorn

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This recipe is life-changing for hot sauce lovers! Most people who want hot sauce with their popcorn just dump it on after popping the kernels. But then you have soggy popcorn.

That’s not the case with this recipe! A spicy sweet sauce made in the MICROWAVE (yes you read that correctly) bakes on like caramel corn. It’s an addicting combination!

Hot Sauce Popcorn
Makes about 10 servings
  • 10 cups popcorn
  • 2 cups peanuts
  • 3/4 cup brown sugar
  • 1/2 cup Challenge butter
  • 1 teaspoon salt
  • 1 1/2 teaspoon chili powder
  • 1/3 cup hot sauce
  • 1/2 teaspoon baking soda
  1. Preheat oven to 250 degrees Fahrenheit. Line baking sheet with parchment paper, set aside.
  2. Combine popcorn and peanuts in large bowl, set aside.
  3. Add brown sugar, butter, salt, and chili powder to large microwave-safe bowl. Cover and microwave for 2 minutes.
  4. Remove from microwave, stir 30 seconds. Cover and microwave again for 3 minutes.
  5. Remove from microwave and add hot sauce and baking soda. Stir for 30 seconds.
  6. Pour mixture over popcorn mixture, stirring to coat evenly.
  7. Spread mixture evenly on baking sheet. Bake for 45 minutes, stirring every 15 minutes.
  8. Let cool for at least one half hour before breaking apart and serving.

Friday, January 18, 2019

Flu-Fighting Sweet and Spicy Soup

Do you all get flu shots each year? I intended to, but I just haven’t gotten around to it. The things is — it’s never really on my mind. But I feel like every day I come into contact with someone who is sick, and to those people I say stay far away from me!

For those people who are sick, there's nothing better than hot soup, am I right? This soup is even more special because it’s made using ingredients known to fight off flu and colds.
  • Carrots and sweet potatoes are rich in beta-carotene, which your body uses to ward off respiratory infections.
  • Kale contains high levels of Vitamin C and folate, known immune boosters.
  • Ginger will relieve sore throats and gastrointestinal issues and kill rhinoviruses.
  • Garlic has antimicrobial, antiviral and antibiotic properties.
  • Jalapenos can release pain peptides that can help eliminate migraines.
  • Turmeric eases inflammation.

Flu-Fighting Sweet and Spicy Soup
Makes 5 servings
  • 1 Tablespoon olive oil
  • 2 large carrots, chopped
  • 1/2 white onion, chopped
  • 1 red pepper, chopped
  • 2 jalapeños, chopped
  • 3 sweet potatoes, chopped
  • 3 cloves garlic, minced
  • 1 1/2 Tablespoons ginger, minced
  • 3 cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1/2 cup peanuts, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 pounds chicken, cooked and shredded
  • 2 cups kale, chopped with stems removed
  • 1/2 cup cilantro, chopped
  • 1/4 cup peanut butter
  1. Heat large soup pot to medium heat with olive oil; add carrots, onion, red pepper, and jalapeños. Sauté until soft, or about 4 minutes.
  2. Add sweet potatoes, garlic, and ginger, and sauté an additional 2 minutes,
  3. Add chicken broth, coconut milk, peanuts, chili powder, turmeric, salt, and pepper. Bring to a boil and then reduce to a simmer until sweet potatoes are fork tender, or about 12 minutes.
  4. Add chicken, kale, cilantro, and peanut butter and continue to simmer and stir until peanut butter melts into broth.
  5. Serve with more cilantro and peanuts.

Saturday, January 12, 2019

Fun recipes for your Colts Playoff Party!

So here’s the deal — the Colts started the season 1-5.

1 and 5 for crying out loud!

If you would have told me  at the beginning of the season that they would not only make the playoffs but win their first game, I would have said no way Jose. Fat chance.

But here we are!

That being said, there’s plenty of reason to celebrate. Even though it’s not the Super Bowl, you better believe there will be plenty of viewing parties across the state. So I wanted to create some easy recipes that you could quickly whip up before friends come over.

Colts Horseshoe Dip
  • Blue Corn Tortilla Chips
  • 1 (8-ounce) package Challenge cream cheese
  • 1 cup sour cream
  • 2 Tablespoons minced onion
  • 1 Tablespoon dill
  • 1 Tablespoon garlic powder
For the dip
  1. Beat cream cheese with mixer until smooth
  2. Add sour cream and mix again until smooth
  3. Add minced onion, dill, and garlic powder and mix
  4. Serve in your favorite bowl
To create the horseshoe shape
  1. Print this Colts horseshoe stencil (make sure it's not too big for your bowl before printing)
  2. Cut out the horseshoe shape to create a stencil
  3. Lay the stencil on top of your dip
  4. Smash some blue tortilla chips into crumbs and sprinkle over stencil so they fill horseshoe shape completely
  5. Remove stencil

Horseshoe Marshmallow Treats
  • 6 Tablespoons Challenge butter
  • 1 (10-ounce) bag marshmallows
  • 6 cups Cap'n Crunch Oops All Berries cereal
  1. Melt butter over medium low heat in large sauce pan.
  2. Add in marshmallows and stir together until it’s all melted.
  3. Add cereal and stir until it’s completely coated.
  4. Place bowl in center of giant cookie pan (I use one that is 12 inches in diameter)
  5. Dump cereal into pan, molding it around bowl in the center so it becomes the shape of a horseshoe
  6. Allow to set for about 10 minutes before serving

Bleed Blue Candy Popcorn
  • 12 cups popped popcorn (you can buy the already-popped variety at the store or make it yourself)
  • 1 1/2 cups granulated sugar
  • 1/2 cup milk (any variety)
  • 2 Tablespoons corn syrup
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • Blue food coloring
  1. In a medium-sized saucepan, combine sugar, milk, corn syrup and salt.
  2. Cook mixture over medium heat until it reaches a low boil and the temperature hits 230 degrees Fahrenheit.
  3. Stir in vanilla extract and once the bubbles settle down, add in the blue food coloring. The color appears darker in the saucepan than it does on the popcorn, so go a few shades darker to achieve the color you want.
  4. Working quickly, pour the sugar syrup over the bowl of popcorn and use a spatula to fold and stir the syrup over the popcorn gently to coat.
  5. Spread the coated popcorn onto a large piece of wax paper to cool and dry.
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