¡MYO Cinco de Mayo!
Cinco de Mayo, the 5th of May, is a Mexican-American holiday that dates back to 1862. This day celebrates Mexican ethnic contributions to food, music, and beverages in the United States. One of my favorite traditions for celebrating Cinco de Mayo is creating frozen margaritas and making authentic Mexican food and décor. Take your party south of the border into the Yucatan and Jalisco with my tips below!
Create a frozen margarita bar for your guests to enjoy with the Party Bullet. It’s one of the quickest and easiest ways to make frozen margaritas and you can incorporate some of your favorite fruits of the season. Click here for frozen margarita recipes. For your guests who prefer non-alcoholic daiquiris, click here.
MYO (make your own) taco bar! One of my favorite new appliances is the Crock-Pot Hook Up Connectable Entertaining System, which is great for creating an entertaining spread for small or large parties. It comes with four different units and is perfect for making a taco bar. Click on the links below to get crock-pot recipes for authentic Mexican foods.
Slow Braised Beef Jalisco-Style
What’s a fiesta with out décor? Papel picado or “perforated paper” is a decorative craft that can be used on holidays or really at any time! All you need is a pair of scissors, string, tissue paper, Command decorating clips, and mini colored binder clips. Click here for instructions and templates to MYO papel picado.
MYO Cinco de Mayo: Frozen Margaritas
Makes 1 serving in the Party Bullet’s Party Goblet. Multiply the measurements to increase serving size.
Ingredients:
- 2 oz. Tequila Don Julio
- ¾ oz. triple sec
- 1 oz. fresh lime juice
- 1 oz. simple syrup or agave syrup
- ice
- salt for rim and lime wheel for garnish (optional)
Preparation:
- Fill 1/3 of Party Goblet with ice.
- Add tequila, triple sec, lime juice, and syrup.
- Blend until smooth and slushy.
- Rim your margarita glass with salt and pour the mixture into your glass.
- Garnish with a lime wheel.
*For fresh fruit frozen margaritas, add either of the following below before blending.
Watermelon: ½ cup fresh seeded watermelon (per serving)
Mango: ½ cup fresh mango (per serving)
**For a Mark-a-rita, use only 1/2 oz. of lime juice, 1/2 oz. of syrup, and add 1 oz. of orange juice to original recipe.
MYO Cinco de Mayo: Non-Alcoholic Daiquiris
Makes 1 serving in the Party Bullet’s Party Goblet. Multiply the measurements to increase serving size.
Ingredients:
- 3 ½ fresh lime juice
- 1 ½ oz. simple syrup
- ½ cup Dole frozen fruit
- ice
- lime wheel and Maraschino cherry for garnish (optional)
Preparation:
- Fill 1/3 Party Goblet with ice.
- Add lime juice, simple syrup, and frozen fruit.
- Blend until smooth and slushy (about 25 seconds).
- Garnish with lime wheel and cherry.
Recommended fruit: Mixed Berry, Pineapple, Peach
MYO Cinco de Mayo: Yucatan Pollo Pibil
Recipe Credit: Slender Kitchen
Makes 8 Large Servings
Ingredients:
- 3 lbs. chicken breast
- 1/2 cup orange juice
- 2 jalapenos, seeded and diced
- 3 garlic cloves, diced
- 1 onion, chopped into quarters
- 1 tbsp. cilantro
- 1 tsp. cumin
- 1 tsp. dried oregano
- 4 tbsp. Achiote paste
- 1/4 cup chicken broth
- Salt and pepper
- 1/2 cup apple cider vinegar (organic unfiltered)
Preparation:
- Season the chicken with salt and pepper. Add to the crock pot.
- In a blender, combine the remaining ingredients to form the sauce. Pour over the chicken.
- Cook for 4 hours until the chicken can be easily shredded with two forks. Shred the chicken and let everything cook for 30 more minutes with the crock pot lid off. Leaving the lid off will help some of the water evaporate so the sauce thickens up.
- Garnish with pickled red onions.
Pickled Red Onions
Makes 1 cup
Ingredients:
- 1 small red onion, peeled & cut in half
- ½ cup fresh lime juice
- 1 ½ tsp. salt
Preparation:
- With a sharp knife or food processor, thinly slice the onions.
- Scoop into a non-reactive bowl. Pour boiling water over them, count to 10, and immediately pour the onions into a strainer.
- Shake off all of the water, pour onions back into the bowl, pour on the lime juice and stir in the salt.
- Cover and refrigerate for at least 1 hour.
MYO Cinco de Mayo: Slow Braised Beef Jalisco-Style
Recipe Credit: The Ruby Spoon, All Recipes
Makes 12 Servings
Ingredients:
- 4 dried guajillo chiles
- 2 teaspoons cumin seeds
- 1/8 whole cloves
- 1 cup boiling water
- ½ teaspoon ground ancho chile powder
- 1 large onion, quartered
- 6 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground thyme
- 1/3 cup apple cider vinegar (organic unfiltered)
- 1/3 cup Tequila Don Julio Blanco
- 2 teaspoons lime juice
- 6 lbs. boneless beef chuck roast
Preparation:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chilis have puffed, about 5 minutes.
- Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl.
- Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender.
- Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with the 1/3 cup of tequila. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Transfer the roast and marinade to the crock-pot. Cover and slow cook on high for 6 hours. The meat can be left in the crock-pot in the keep warm function for 4 hours if needed.
MYO Cinco de Mayo: Mexican Black Beans
Recipe Credit: Food.com
Makes 10 Servings
Ingredients:
- 1 lb. dried black beans, soaked overnight and drained
- 6 cups chicken broth
- 6 garlic cloves, smashed and chopped
- 1 (14 1/2 ounce) can petite diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
Preparation:
- Soak and drain your black beans.
(if you don’t have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot) - Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
- Stir well.
- Cover and cook on low for 8 hours.
MYO Cinco de Mayo: Cilantro Lime Rice
Recipe Credit: Food.com, All Recipes
Makes 4 Servings
Ingredients:
- 1 cup long-grain white rice
- coarse salt
- butter
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 2 cups of water
- 1 tablespoon olive oil
- 2 tablespoons of water
- 1 garlic clove
Preparation:
- Rub your slow cooker lightly with 1 tablespoon butter or margarine.
- Pour in rice, 2 cups of water and salt.
- Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.
Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked. - Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
MYO Cinco de Mayo: Papel Picado
Papel picado or “perforated paper” is a decorative craft that can be used on holidays or really at any time! All you need is a pair of scissors, string, tissue paper, Command decorating clips, and mini colored binder clips.
Papel picado can be made by making cuts into tissue paper to create a design, then clipped onto string with binder clips. Use Command decorating clips for damage-free hanging on your walls!
Click on the links below for each template and follow the instructions to make your own papel picado.
- Print the template and cut out the border and shapes to create a stencil.
- Lay your stencil over one side of the 8.5” x 11” paper and trace all of the shapes.
- Fold 1: Fold the paper evenly in half with the printed side out and so that the edges of the shapes line up on the crease. Keep the paper in this half fold throughout the whole process.
- Cut out the edges with zigzag scissors to create the border.
- Cut out the shapes that are on the center crease (fold line 1).
- Fold 2: Keeping your paper folded in half, fold the paper again along fold line 2 and cut the shapes out along this line.
- Open the paper back up to the half fold (from step 4).
- Fold 3: Fold the paper along fold line 3 and cut out the shapes along this line.
- Open your paper to reveal your papel picado!
- Print the template and cut out the border and shapes to create a stencil.
- Lay your stencil over one side of the 8.5” x 11” paper and trace all of the shapes.
- Fold 1: Fold the paper evenly in half with the printed side out and so that the edges of the shapes line up on the crease. Keep the paper in this half fold throughout the whole process.
- Cut out the edges with zigzag scissors to create the border.
- Cut out the shapes that are on the center crease (fold line 1).
- Fold 2: Keeping your paper folded in half, fold the paper again along fold line 2 and cut the shapes out along this line.
- Open the paper back up to the half fold (from step 4).
- Fold 3: Fold the paper along fold line 3 and cut out the shapes along this line.
- Open your paper to reveal your papel picado!
3 Ways to Eco-tain
One of my favorite mantras includes a slightly different take on the three Rs “reuse, reduce, recycle.” I like to reuse, recycle, and repurpose. It’s important to be environmentally friendly all year round, but in honor of Earth Day, here are 3 ways you can “eco-tain” or in other words, be eco-friendly while entertaining!
1. Be a local-vore.
Buying food that is grown and produced locally supports your local farmers and community. Being a local-vore means that you are promoting energy conservation because less resources are expended during packaging and transporting goods. A good rule of thumb is to purchase foods that are grown within a 100 mile radius and anything further requires more transportation expense in the form of a larger carbon footprint.
2. Use earth-friendly products.
Nowadays, you can find products that are made from 100% recycled materials and are BPA free. Some products are even dishwasher safe and reusable. Other products are biodegradable or compostable, making them great for outdoor parties and picnics if accidentally left behind. Two of our favorite eco-flatware are recycled knives, forks and spoons and all purpose iHeart multipurpose utensil.
3. Clean with green.
When the party’s over, remember to always recycle or repurpose instead of throwing them in the trash. If you have to “trash,” use trash bags made from repurposed plastic for those items that just can’t be recycled and clean with green products! There are so many household cleaning products that have biodegradable formulas, so keep those in mind when you’re washing dishes and cleaning off table surfaces.
Resources for eco-taining:
Susty Party
iHeart
Seventh Generation
Easter Egg Decorating Party
Traditions for egg decorating differ from country to country and across cultures as well. Sometimes eggs are painted, dyed, and even carved! Three of my favorite techniques for decorating are below.
Dyeing eggs with Kool-Aid is a fun twist on traditionally decorating eggs. All you really need is unsweetened Kool-Aid packets, water, hard-boiled eggs, a spoon, and ball jars. For directions on how to dye your eggs with different patterns, click here.
Another favorite of mine is decorating eggs in a modern way – decoupaging or egg-oupaging if you will. The French term decoupage translates to “a cutting out” and I’ve made it modern by using fashion mags and celebrity rags. For further instructions on how to egg-oupage, click here.
Taking it to another level, mega modern, you can use crafting scraps for un-eggs-pected designs! They’re perfect as the prize egg in any fashionable egg hunt!
Un-eggs-pected sweet treats are great for hungry little (and big) egg hunters! You can make these egg-shaped treats ahead of time for your party or egg hunt. For no-bake eggs-treme marshmallow cereal treats, use Fruity Pebbles Xtreme for the bright neon colors. Egg sandwich pops, a variation on cake pops, are great for the spring as well! For directions on how to make both of these, click here.
An easy way to add color to your table is to mix and match your table décor. Start with a tablecloth (you can even use a shower curtain or window curtain with colorful patterns) and build from there! Add a centerpiece using some of the un-eggs-pected treats on sticks and plant them in a round vase of wheat grass. Layer different-colored plates on your table that compliment the colors of the tablecloth. For utensils and an added surprise for your guests, make a carrot pouch filled with jelly beans out of an orange napkin, green plastic utensils, and green pipe cleaners.
Easter Egg Decorating Party: Traditional Eggs
Dye your eggs with a Kool (Aid) Twist on the traditional way of decorating eggs! It’s a fun and easy way to utilize the bright colors Kool-Aid has to offer and it also smells great while you’re dyeing your eggs! You can also mix the different flavors in order to come up with new colors (for example: Lemonade and Berry Blue will give you a green). Tip: Lands’ End has cute monogrammed egg baskets that are perfect for an egg hunt!
All you have to do is remember 2 and 2 – two unsweetened packets of Kool-Aid (they can be the same two flavors or two different flavors if you’re mixing colors) and 2 tablespoons of water. I used wide-mouth Ball jars to mix my Kool-Aid because they have lids and are great for preventing spillage.
Place your hard-boiled egg into the jar and roll it around for even coverage. For deeper colors, submerge the eggs for longer. Quickly rinse the eggs with water to let the color set and transfer the eggs to a cooling rack with paper towels underneath.
You can create different types of patterns on the eggs with rubber bands, scrapbooking stickers, and rubber cement.
- When using rubber bands, double-wrap them over the eggs to make sure the dye doesn’t seep underneath and use varying sizes for different effects.
- You can monogram your eggs by placing scrapbooking letter stickers on a dry egg before submerging it into the Kool-Aid.
- Drizzle rubber cement onto an egg and let it dry completely (it will be slightly sticky/tacky). Submerge your egg into the Kool-Aid and after rinsing it, make sure the egg dries completely before peeling off the rubber cement. The rubber cement will give your egg an abstract design.
Tip: Make sure you let the Kool-Aid dry completely before you take off the rubber bands, scrapbooking stickers, and rubber cement.
Easter Egg Decorating Party: Modern Eggs
Decorate your eggs by decoupaging them or “egg-oupaging” them if you will. Decoupaging is the French term for “a cutting out” and you can make it modern by using cut outs of fashion mags and celeb rags. Display your eggs in a classic wire egg basket in order to really show off the designs.
Materials: hard-boiled eggs, magazines, scissors, mod podge glue, foam brush.
Cut out celebrity faces, fun words, and different patterns from magazines and separate them into different piles. Place a thin layer of mod podge glue on the part of the egg that you’re covering, then place your magazine cut outs on top of it. Secure your cut outs with a thin layer of mod podge glue.
Tip: Use colored tissue paper as a base or a filler as needed.
- Celebrity-inspired eggs – celebrity couples, celebrity besties, and even the royal couple and the Queen! Use text to accentuate the images (for example, “Put a ring on it” for Beyonce).
- Text-covered eggs – layer headlines over article text and use words or hot sayings that pop or stand out!
- Designer eggs – layer different designs, patterns and colors! This is great for incorporating spring colors into your Easter eggs!
Get creative and have fun with your egg-oupaging!
Easter Egg Decorating Party: Un-Eggs-pected Treats
Make egg-shaped or “un-eggs-pected” treats ahead of time for your party guests to enjoy after their egg hunt! Egg sandwich pops, similar to cake pops and eggs-treme marshmallow cereal treats made out of Fruity Pebbles Xtreme are both no-bake spring-time treats and fun for the family!
Egg Sandwich Pops
Materials:
-oval-shaped butter crackers
-peanut butter
-Wilton candy melts in different colors
-lollipop sticks
-sprinkles
-wax paper
Directions:
1. Spread peanut butter over an oval-shaped butter cracker.
2. Place a lollipop stick on top of the peanut butter and sandwich it with another cracker. Repeat steps 1 and 2 for multiple sandwich pops.
3. Place them in the refrigerator to set.
4. Melt the Wilton candy melts in the microwave according to the directions on the packaging.
5. Dip your sandwich pops in the candy melts to get an even coating. Decorate with sprinkles or to your liking and set it on the wax paper to harden.
Eggs-treme Marshmallow Treats
Materials:
-11 oz. box of Fruity Pebbles Xtreme
-1 bag of regular-sized marshmallows
-1/4 cup of butter
-egg-shaped cookie cutter or plastic eggs that open and lollipop sticks
-large microwave-safe mixing bowl
-large cooking sheet
The marshmallow treats can be made two different ways, depending on your preference. If you decide to use plastic eggs to mold the treats into more of a 3-dimensional egg, you can put them on lollipop sticks and they make for a great centerpiece! You can also use an egg-shaped cookie cutter for flat cereal treats.
Directions:
1. Microwave the butter and marshmallows in a large microwave-safe mixing bowl on high for 2 minutes.
2. Stir together when melted and microwave on high for another minute.
3. Stir in the Fruity Pebbles and mix until evenly coated.
4a. For the pops, fill plastic eggs with the mixture and put them in the refrigerator to set. Once set, take them out of the shell and place a lollipop stick in the bottom of the egg.
4b. For egg treats using the cookie cutter, spread the mixture flat onto a cooking sheet. Use the cookie cutter to cut out egg shapes out of the cereal treats. Put them in the refrigerator to set.
St. Patrick’s Day – Brunch into Dinner
St. Patrick’s Day can be an all-day celebration if you want! I have tips to take your St. Patty’s Day from brunch to lunch and into dinner. Start off your morning with a traditional Irish coffee or one of my coffee cocktail variations and Irish brunch, then move into your day with an Irish lunch and finish the day with Irish beer cocktails and Irish stew. Of course this day can’t be complete without Irish-inspired green and gold table décor!
Start your day and brunch with a little bit of caffeine and one of the following Irish coffee cocktails with Baileys. Click on the links below for recipes.
Complete your brunch with Green Eggs and Ham – an egg cooked in a sliced green bell pepper, topped with green hollandaise sauce and green pepper Tabasco sauce and served with ham. Click here for the recipe.
Then, transition into lunch with Bangers and Mash. Also known as sausages and mashed potatoes, this dish is a popular British tradition in which the term “bangers” came about during World War II when sausages made in water would explode in high heat. Click here for the recipe.
Before dinner drinks, dinner drinks, or after dinner drinks can include beer cocktails using Guinness and Harp! Click on the links below for recipes.
To accompany your beer cocktails, you can make an Irish stew. In order to make sure not stewing in the kitchen for too long, you can make it with the ease of canned foods! This way you can enjoy the company of your friends and family on St. Patrick’s Day and still make a great meal. Click here for the recipe.
If you want to take it to another level, you can make the Irish stew and turn it into an Irish Pot Pie with this recipe. Click here for the recipe.
For a variation on what is thought to be a traditional pie, you can make a Shepherd’s Pie! Click here for the recipe, which includes mashed potatoes instead of a pie crust.
In order to come full circle with all of the Irish drinks and food, your table must have a little bit of Irish in it as well! Kissing the Blarney Stone in Ireland is thought to bring the gift of gab. Click here to download my Blarney Stone Placemats with some of my favorite Irish sayings (like the one above) to give your guests something to talk about.
Use a green tablecloth and gold napkins to add to the theme! To give your guests something green to wear, make wearable napkin rings out of green ribbon and fun pinnable buttons with Irish sayings!
St. Patrick’s Day – Brunch into Dinner: Green Eggs and Ham
Green Eggs
Ingredients:
-1 dash cooking oil spray
-1 whole large green bell pepper
-4 whole large eggs
-salt and pepper
Method:
1. Heat a non-stick skillet to medium low heat. Lightly spray skillet with cooking oil spray.
2. Cut bell pepper into 4 1/2 inch thick slices (you can use one bell pepper or different colors of bell peppers to give a variety of colors).
3. Place pepper rings in the skillet.
4. Crack one egg into each pepper ring. Cover and cook for a few minutes, until egg yolks are to desired firmness. If you like your yolks firm, it helps to break the yolk right after cracking into pepper rings.
5. Season to taste.
Green Hollandaise Sauce
Ingredients:
-3 extra large egg yolks
-1 stick unsalted butter, melted
-1 ½ to 2 tablespoons lemon juice
-2 tablespoons chopped parsley
-1 tablespoon chopped dill
-¼ teaspoon salt
–ground pepper
Method:
1. Add the eggs, lemon juice (start with 1 1/2 tablespoons), parsley, dill, salt, and a pinch of pepper to a blender.
2. Pulse to combine.
3. On medium to medium high speed, slowly add in the hot melted butter, just a little at a time. You don’t want to cook your eggs with the hot butter, you want to thicken the sauce.
4. Taste for seasoning.
Smithfield Spiral Cut Ham
Method:
1. Preheat oven to 325 degrees F.
2. Remove packaging; reserve liquid.
3. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil.
4. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
5. For glaze, Remove ham from oven and apply liquid glaze evenly over ham surface. Allow to sit while glaze melts into the ham, approximately 5 minutes. Serve and enjoy!
St. Patrick’s Day – Brunch into Dinner: Bangers and Mash
Ingredients:
-8 links of Smithfield smoked sausage (1-14oz package)
-2 tablespoons canola oil
-1 large onion, sliced in half and thinly sliced
-1/2 tablespoon flour
-6 oz. canned chicken or beef stock
-salt and pepper
-32 oz. can of potatoes
-3/4 cup milk, warmed
-5 tablespoons butter
Method:
1. Pour a tablespoon of oil into a skillet and add a tablespoon of butter. Turn the heat to medium and add the onions.
2. Cook those, stirring often, for 20 to 25 minutes minutes, or until caramelized and golden brown.
3. Meanwhile, bring one pot of water to about 149°F, using a meat thermometer to check. Gently drop the sausages in and continue to boil for 2 minutes, turn off heat and let stand in hot water for 5-7 mins.
4. Bring a second pot of water to a boil and add the potatoes. Cook those for 20 minutes as well.
5. After the onions are well caramelized, sprinkle the flour on top and cook for another minute.
6. Add the chicken or beef stock. Reduce heat to a simmer, and cook for 10 to 15 minutes. Season with salt and pepper to taste.
7. When the sausages are done, remove them from the water and dry with some paper towels. Pour about 1 tablespoon of canola oil into a large skillet and cook them over medium heat until they are browned all over.
8. When the potatoes are done, drain in a colander. Pass the potatoes through a potato ricer into the empty pot, or mash them with a potato masher. Add the rest of the butter and warmed milk. Stir well and season with salt and pepper.
9. Add the potatoes to a plate, top with sausage and the onion gravy.
St. Patrick’s Day – Brunch into Dinner: Irish Stew
Ingredients:
- 1/4 cup olive oil
-1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
-6 large garlic cloves, minced
-48 oz. of canned beef stock or beef broth
-1 cup of Guinness beer
-2 tablespoons canned tomato paste
-1 tablespoon sugar
-1 tablespoon dried thyme
-1 tablespoon Worcestershire sauce
-2 bay leaves
-56 oz. of canned potatoes
-8 oz. can of pearl onions
-16 oz. can of diced carrots
-8 oz. can of corn
-Salt and Pepper
-2 tablespoons chopped parsley
Method:
1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over.
2. Continue to cook in this manner until all sides are browned, about 5 minutes. 3. Add garlic and sauté 1 minute.
4. Add beef stock, Guinness, tomato paste, sugar, thyme, Worcestershire sauce, bay leaves, potatoes, onions, carrots and corn.
5. Reduce heat to medium-low, then cover and simmer for 40 min, stirring occasionally.
6. Simmer uncovered until until liquid thickens (additional 15 -20 minutes) Discard bay leaves. Tilt pan and spoon off any fat.
9. Transfer stew to serving bowl. Add salt and pepper to taste.
10. Sprinkle with parsley and serve.
St. Patrick’s Day – Brunch into Dinner: Irish Pot Pie
This dish takes Irish stew to another level with the addition of pie crust!
Ingredients:
- 1/4 cup olive oil
-1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
-6 large garlic cloves, minced
-48 oz. of canned beef stock or beef broth
-1 cup of Guinness beer
-2 tablespoons canned tomato paste
-1 tablespoon sugar
-1 tablespoon dried thyme
-1 tablespoon Worcestershire sauce
-2 bay leaves
-2 tablespoons butter
-56 oz. of canned potatoes
-1 large onion, chopped
-16 oz. can of diced carrots
-8 oz. can of corn
-Salt and Pepper
-2 prepared pie crusts
-1 large egg yolk
-green food coloring
Method:
1.Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over.
2. Continue to cook in this manner until all sides are browned, about 5 minutes. 3. Add garlic and sauté 1 minute.
4. Add beef stock, Guinness, tomato paste, sugar, thyme, Worcestershire sauce, bay leaves, potatoes, onions, carrots and corn.
5. Reduce heat to medium-low, then cover and simmer for 40 min, stirring occasionally.
6. Simmer uncovered until until liquid thickens (additional 15 -20 minutes) and discard bay leaves. Tilt pan and spoon off any fat. Add salt and pepper to taste.
7. Transfer stew into individual serving sized ramekins.
8. Use a cookie cutter to cut out the shape of a shamrock in one of the pie crusts (optional) and cover the stew with crust just over sides of the ramekins to seal the pies. Place the shamrock cut-out on top of the the pie.
9. Add a few drops of green food coloring into a beaten egg yolk and brush the shamrock with the green egg wash.
10. Bake in 400 degrees Fahrenheit until crust is browned (8 – 12 mins.)
St. Patrick’s Day – Brunch into Dinner: Shepherd’s Pie
Ingredients:
- 32 oz. canned potatoes
- 2 tablespoons sour cream
- 1 large egg yolk
- 4 oz. canned chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 3/4 pounds ground beef (or lamb)
- 8 oz. can of sliced carrots
- 8 oz. can of pearled onions
- 8 oz. canned peas
- 8 oz. can of corn
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 8 oz. can of beef stock or broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sweet paprika
- 2 tablespoons chopped green chives
- salt and ground black pepper
Method:
1. Drain potatoes and put them into a mixing bowl with sour cream, egg yolk, cream and combine.
3. Add chicken broth little by little into potatoes and mash until potatoes are smooth.
4. Preheat a large skillet over medium high heat.
5. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
6. Add carrots and onions to the meat. Cook veggies with meat 5 minutes, stirring frequently.
7. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in corn and peas.
8. Preheat broiler to high.
9. Fill a baking dish with meat and vegetable mixture.
10. Spoon potatoes over meat evenly.
11. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped green chives and serve.
Oscar Party: Internationally-Flavored Popcorn
I created internationally-flavored popcorn based on the foreign-language film nominees. Recipes for each are below.
Amour – Austria
Ingredients:
- 1 bag of plain microwave popcorn
- 2 tbs Herbs de Provence
- 1 tsp mustard powder
- 1 tsp Fleur de sel
Instructions:
Pop the popcorn, then put it in a large ziploc bag. Evenly spray with a light coating of olive oil flavored cooking spray. Combine the other ingredients and add to the bag. Shake the bag to evenly coat the popcorn.
Ingredients:
- 1 bag of plain microwave popcorn
- 2 tsp ground white pepper
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
Instructions:
Pop the popcorn, then put it in a large ziploc bag. Evenly spray with a light coating of olive oil flavored cooking spray. Combine the other ingredients and add to the bag. Shake the bag to evenly coat the popcorn.
No - Chile
Tacama’s spice mix is a mixture of herbs and indigenous ingredients from Patagonia in southern Chile.
Ingredients:
- 1 bag of plain microwave popcorn
- 1 dried red hot pepper
- 1 tsp dill seeds
- 1 tsp Chilean smoked sea salt
Instructions:
Pop the popcorn, then put it in a large ziploc bag. Evenly spray with a light coating of olive oil flavored cooking spray. Combine the other ingredients and add to the bag. Shake the bag to evenly coat the popcorn.
A Royal Affair - Denmark
Ingredients:
- 1 bag of plain microwave popcorn
- 1/2 tsp brown sugar
- 1 tsp grated orange zest
- 1/2 tsp fennel seed
- 1/2 tsp anise seed
- 1/2 tsp caraway seed
- 1 tsp Danish smoked sea salt
Instructions:
Pop the popcorn, then put it in a large ziploc bag. Evenly spray with a light coating of olive oil flavored cooking spray. Combine the other ingredients and add to the bag. Shake the bag to evenly coat the popcorn.
War Witch - Canada
Ingredients:
- 1 cup real maple syrup
- ½ – 1 cup walnuts, chopped coarsely
- 9 cups plain popped popcorn
Instructions:
Heat maple syrup over medium heat until syrup reaches 236 degrees Fahrenheit on a candy thermometer. Lightly oil large mixing bowl. Mix popcorn, nuts and syrup with lightly-oiled spoon. When mizture cools, break off and eat.
Valentine’s Day Chocolate Party
Are you and your valentine chocolate lovers or just looking to satisfy your “sweet tooth” on Valentine’s Day? I’ll show you how to plan a chocolate party for lovers with all things chocolate! From chocolatey cocktails and desserts to surprising savory chocolate sensations and an all-chocolate table centerpiece, I’ve got tips to sweeten up dinner this Valentine’s Day.
Watch the Video from Access Hollywood Live:
Chocolate 101
In order to plan a chocolate party, there are chocolate essentials to create your all-chocolate spread! There are a variety of chocolates – milk, dark, and white – and even within dark there are several different percentages (60%, 70%, and so on), and there’s also bittersweet chocolate and semi-sweet chocolate!
There are different kinds of bars – some used for baking and some just for eating – there are chips, mini chips, ground chocolate, ground chocolate for cocoa, and SO much more!
There are so many different types of chocolate-infused products as well – chocolate wine, chocolate vodka, chocolate olive oil, and chocolate spices to name a few!
Start off your chocolate party with one of the following chocolatey cocktails!
Chocolatey Cocktails
ChocolatRouge Sweet Red Wine
Iced Hot Chocolate
Chocolate Martini
Make a chocolate dinner for your chocolate lover in one of the three ways.
Chocolate Dinner 3-Way
Chocolate Tomato Soup with Cocoa Panini
Chocolate Chicken Pot Pie
Chocolate Pasta with Chocolate Covered Bread Sticks
Finish off your dinner with a little bit of sweetness for your sweetie!
Chocolate Dessert Trio
Chocolate Parfait
Deconstructed Banana Split
Rocks and Pebbles
Click on the links above for recipes!
Why not also make decor out of chocolate? Click on the link or the photo for directions on how to make the Chocolate Flower Centerpiece above.
Valentine’s Day Chocolate Party: Chocolate Flower Centerpiece
To make the chocolate flower centerpiece above, you need to start off with a 4×4 cube foam form or you can use real cake as your base. Melt Ghirardelli 60% Cacao Bittersweet Baking Chocolate to use as your “glue” and place Ghirardelli chocolate squares to form walls. Once finished, put it in the freezer to let it set, but don’t leave it in too long. In order to make the chocolate flowers, you’re going to follow the directions below.
Materials:
- Pack of water bomb balloons or balloons that are 5” or less
- Parchment Paper
- Ghirardelli Semi-sweet Baking Chips
Preparation:
- Blow up a few balloons.
- Melt the chocolate in the microwave at 30-second intervals or melt in a saucepan on the stove at the lowest heat possible.
- Transfer chocolate to a small bowl and let it cool slightly (the chocolate should not be hot).
- Dip the bottom of the balloon into the melted chocolate and transfer to a piece of parchment paper.
- Allow it to dry for about 20 minutes or until the chocolate has a matte finish.
- After the chocolate has set enough, cut the balloon at the top – just below the knot – and allow the air to escape slowly.
- The balloon should come off of the chocolate.
- Shape the flowers to make a bouquet and place it on your base with your chocolate glue and let it set in the freezer (make sure you don’t leave it in the freezer for too long!).
Valentine’s Day Chocolate Party: ChocolatRouge Wine
Deliciously different, ChocolatRouge Sweet Red is a luscious blend of fine red wine and rich chocolate flavors reminiscent of chocolate-dipped red berries with a soft velvety finish. Enjoy this ideal combination for a smooth rich taste not to be missed.
Experience true decadence in a luscious blend of rich chocolate flavors and fine red wine. Deliciously Different, ChocolatRouge Milk Chocolate entices with creamy richness. Serve chilled or savor it on the rocks for the ultimate indulgence.
ChocolatRouge Orangette (pictured above)
Mix 2 oz. ChocolatRouge and 1 oz. orange syrup for this tantalizing drink. Shake and strain into a chilled martini glass and garnish with a chocolate-covered orange peel or twist of orange
Valentine’s Day Chocolate Party: Iced Hot Chocolate
Ingredients:
- Ghirardelli Sweet Ground Chocolate and Cocoa
- water
- 1.5 oz. Van Gogh Dark Chocolate Vodka
- 8 oz. of milk
- ice
- 1/4 cup mini marshmallows, for garnish
Preparation:
- Put 1 oz. of the cocoa into a saucer.
- Put some water into another saucer.
- Dip the rim of a martini glasses into the water and shake off any excess. Dip them in the cocoa mix to make a cocoa rim.
- Heat 8 oz. of milk in the microwave and mix in 4 tablespoons of the cocoa until it dissolves.
- In a shaker, add ice, 4 oz. of the hot cocoa, and vodka. Shake vigorously.
- Let it settle for a few minutes, then strain into the martini glass and garnish with the marshmallows and cocoa.
