••••DUBLIN CODDLE RECIPE☘️🥔🥓🥕🥗🥘🐖🥩🌱☘️!!••••

(Source: Diethood recipe & photos & Katerina)

••••DUBBLIN CODDLE RECIPE!!

 Course Dinner 

 Cuisine Irish 

 Prep Time 15 minutes

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 6

 Calories 539 kcal

 Author Katerina | Diethood

Ingredients

• 3 cups low sodium beef broth*
• 1 pound smoked sausages , cut into thin rounds**
• 1/2- pound thick-sliced good quality smoked bacon , chopped into cubes***
• 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
• 2 yellow onions , sliced into thin rounds
• 3 large carrots , sliced into thin rounds (about 1-1/2 cups of carrot rounds)
• salt and fresh ground pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 425F.
2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
3. Reduce heat to low and simmer for 10 minutes.
4. Transfer sausages and bacon to a bowl and reserve the broth.
5. Lightly grease a dutch oven or casserole dish with cooking spray.
6. Spread one-third of the potatoes on the bottom of the casserole dish.
7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
10. Pour the reserved broth over the entire dish.
11. Cover with a lid and bake in the oven for 40 minutes.
12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
13. Remove from oven and let stand 5 minutes.
14. Ladle into bowls and garnish with fresh parsley.
15. Serve.
    

••••RECIPE NOTES••••🥘🥕🥔🥘🥕🥔🥘🥕🥔

This is a traditional recipe for Dublin Coddle, but you can go ahead and substitute most of the ingredients with healthier alternatives;
*Use low sodium vegetable broth in place of the beef broth
**Use turkey sausages
***Use turkey bacon

WW SmartPoints: 18

Nutrition Facts

Dublin Coddle Recipe

Amount Per Serving

Calories 539Calories from Fat 315

% Daily Value*

Total Fat 35g54%

Saturated Fat 12g60%

Cholesterol 78mg26%

Sodium 1142mg48%

Potassium 1246mg36%

Total Carbohydrates 35g12%

Dietary Fiber 3g12%

Sugars 3g

Protein 19g38%

Vitamin A104.4%

Vitamin C18.1%

Calcium4.7%

Iron13.7%

* Percent Daily Values are based on a 2000 calorie diet.

🥓🥔🥕🥓🥔🥕🥓🥔🥕🥓🥔🥕🥓🥔🥕🥓

••••SLOW COOKER CORNED BEEF AND CABBAGE SOUP🍀🥗🥩🥔🐔🌿☘️!!••••

(Source: Delish.com & gimmesomeoven.com recipe and photos)

••••SLOW COOKER CORNED BEEF AND 

••••CABBAGE SOUP!!

YIELD: 6-8 SERVINGS

SLOW COOKER CORNED BEEF AND CABBAGE SOUP

TOTAL TIME: 4 HOURS 15 MINS

PREP TIME: 15 MINS

 

COOK TIME: 4 HOURS

••••INGREDIENTS:

• 4 cups chicken stock
• 1 (12-ounce) bottle of beer (I used a pale ale)
• 1.5 pounds corned beef, cut into large chunks
• 1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium white onion, peeled and diced
• 1 small head green cabbage, quartered, cored and shredded
• 1 bay leaf
• generous pinch of salt and freshly-ground black pepper
• for serving: chopped fresh parsley

DIRECTIONS:

Add all ingredients to a large slow cooker bowl, and toss to combine.  Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.

Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces.  Return the beef to the stew, and stir to combine.  Taste and season with additional salt and pepper if need be, then remove the bay leaf.

Serve warm, garnished with fresh parsley if desired.

🥩🥗☘️🥩🥗☘️🥩🥗☘️🥩🥗☘️🥩🥗☘️🥩

••••ST PATRICK’S DAY CORNED BEEF AND CABBAGE PIZZA🍀🥩🍕🥔🧀🍶🥗🍚☘️

(Source: abcnews.com & Food Network Magazine & Yunhee Kim recipe & photos & Penguin 🐧 Pizza Restaurant)

••••ST PATRICK’S DAY CORNED BEEF AND 

••••CABBAGE PIZZA!!

Servings: Over 8

Difficulty: Easy

Cook Time: 60-120 minutes

Ingredients

• Pizza Dough
• 2 teaspoons sugar
• 1 package active dry yeast
• 3 tablespoons extra-virgin olive oil, plus more for the bowl
• 3 cups all-purpose flour (or 2 3/4 cups plus 1/4 cup whole-wheat flour), plus more for dusting
• 1 teaspoon fine salt
• Toppings
• 5 tablespoons extra-virgin olive oil, plus more for the pan
• 3 cups green cabbage, sliced
• Kosher salt
• 1 teaspoon pickling spices, tied securely in cheesecloth
• 1 large potato, peeled and thinly sliced
• Freshly ground pepper
• 2 cups mozzarella cheese, shredded
• 3/4 cup monterey jack cheese, shredded
• 1/2 cup Parmesan chees, freshly grated
• 6 ounces sliced corned beef

Cooking Directions

Dough
Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough.
Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
Meanwhile, prepare the toppings.
Toppings
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Place a pizza stone in the oven, if you have one, and preheat to 500 degrees.
Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough 
covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil.
Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using one, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Serves 2 medium (14-inch) pies 

🍕🍕🥗🥩🍕🥗🥩🍕🥗🥩🍕🥗🥩🍕🥗

••••HAPPY PI DAY🥧🍰🏆🥇!!••••

(Source: NYtimes.com & ALCO & google+ photos & triviatoday.com & LinkedIn.com)

••••HAPPY PI DAY!!

••••TODAY CELEBRATES ALL THE GREAT 

••••MINDS!!

••••SO LONG STEPHEN HAWKING!!

••••YOU WILL BE SURELY MISSED!!

•••••HAPPY BIRTHDAY 🎈 ALBERT EINSTEIN!

🥧🏆🍰🥧🏆🍰🥧🏆🍰🥧🏆🍰🥧🏆🍰🥧

••••SPICY SHRIMP SOUP🌶🌰🍅🥫🦐🍤🥘🐔🌿!!••••

(Source: Iowagirleats.com recipe & photos & Pinterest & the adventurebite.com & bloglovin.com)

••••SPICY SHRIMP SOUP!!

Ingredients

SERVES 3-4

• 4 Tablespoons butter
• 1 large shallot, microplaned or minced
• 5 cloves garlic, microplaned, pressed or minced
• 1 Tablespoon gluten-free flour
• 3 cups chicken stock
• 2 cups seafood stock (I like Imagine brand)
• 1 cup tomato sauce
• 2 jalapeños, divided (1 jalapeño sliced from the ribs/seeds, 1 sliced into rings)
• 3 small bay leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon white pepper
• 3/4lb jumbo shrimp, peeled and deveined
• 2 limes (1 cut in half, 1 cut into wedges)
• chopped fresh cilantro
• cooked white rice

Directions

1. Melt butter in a 5 or 6 quart Dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and saute until light brown and tender, 5 minutes - make sure butter is just barely sizzling as to not brown the garlic. Sprinkle in flour then stir to combine and saute for 1 more minute.
2. Add tomato sauce then stir to combine, ensuring there’s no lumps in the flour/butter mixture. Add seafood stock, chicken stock, the jalapeño that’s been sliced from the ribs and seeds, bay leaves, and spices. Turn heat up to bring soup to a boil then turn back down to medium, place a lid partially on top and gently simmer for 30 minutes. Remove bay leaves and jalapeños then add lime juice to taste, and salt if needed. I usually use about 1/3 of a fresh lime.
3. Turn heat back up to high to bring the soup to a boil then add shrimp and boil until cooked through - 1-2 minutes. Scoop soup into bowls then top with cooked rice. Add sliced raw jalapeños (these add a ton of flavor and heat vs just being a garnish so don’t skip!) and chopped cilantro then serve with lime wedges.

Notes

• For a spicier soup, leave the ribs and seeds on the jalapeno that simmers in the soup, or use two jalapenos.🦐🌶🐔🦐🌶🐔🦐🌶🐔🦐🌶🐔🦐🌶🐔🦐

••••TEX-MEX CHICKEN STEW🐔🍅🥫🥘🌰🌽🌶🍚🧀!!••••

(Source: Hungry-girl.com recipe and photo)

••••TEX-MEX CHICKEN STEW!!

1/8th of recipe (about 1 1/4 cups): 234 calories, 4g total fat (2g sat fat), 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein

Prep: 20 minutes

Cook: 3 - 4 hours or 7 - 8 hours 

Ingredients

1 1/2 lbs. raw boneless skinless chicken breasts, halved

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

One 15-oz. can black beans, drained and rinsed

One 14.5-oz. can diced tomatoes, drained

One 7-oz. can diced green chiles, drained

1 cup frozen sweet corn kernels

1 cup chopped onion

1 cup chopped bell pepper

1 tsp. chopped garlic

1/8 tsp. cayenne pepper

4 cups reduced-sodium chicken broth

1/2 cup light sour cream

1/2 cup shredded reduced-fat Mexican-blend cheese

1/2 cup chopped cilantro

Optional seasonings: salt and black pepper

Directions

Season chicken with cumin, chili powder, garlic powder, and onion powder.

Place chicken in a slow cooker. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and stir well.

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!

MAKES 8 SERVINGS

🐔🥫🌽🌰🐔🥫🌽🌰🐔🥫🌽🌰🐔🥫🌽🌰

••••HAPPY BIRTHDAY BARBIE👑👛👓👒👙👗👠🧣👩🤱💍💄💋🍭🎂🛍🎀🎁🎈🎉🍰🍡!!••••

(Source: Pinterest & flikr.com & thecardzoo.com & amazon.com & hugsandcookiesxoxo & hic-cup.com & shoebox.com & face in hole & blingee.com & mattel.com & triviatoday.com)

••••HAPPY BIRTHDAY BARBIE👑👛💍🛍👩!

🎀🍭🛍👛🎀🍭🛍🎀🍭🛍🎀🍭🛍🎀🍭🛍