It was brought to my attention recently that it is near impossible to find (good) sweet tea as far north as Pennsylvania. So I took it upon myself to prove that this sugary brew is not reserved only for those south of the Mason-Dixon line. And here it is, from a Pennsylvania girl herself, authentical southern style sweet iced tea! I’m even divulging the secret ingredient- a sprinkle of baking soda… it neutralizes the tannins and gives the tea a smooth taste. Hope y’all enjoy!
Southern Style Sweet Tea
Serves: appx. 8 quarts
9 family sized tea bags (or 15 regular tea bags)
1 qt. (4 c.) boiling water
3 qts. (12 c.) cool water
2 c. sugar
1/4 tsp. baking soda
Sprinkle baking soda into a large pitcher.
Add tea bags to pitcher and pour boiling water over them. Cover and allow to steep for 15 minutes.
Remove tea bags and discard.
Add sugar and stir until dissolved completely.
Add cool water. Stir. Refrigerate until ice cold. Serve over ice. Enjoy!
I first discovered white sweet potatoes when I purchased them by mistake, intending to buy the usual orange ones. White sweet potatoes are slightly less sweet than their more common counterparts, and have a nice, creamy texture. The rosemary and mustard in this recipe compliment their flavor perfectly!
Rosemary & Dijon Mustard Roasted White Sweet Potatoes
3 lbs. white sweet potatoes, peeled and cut into 3/4″ to 1″ chunks
3 tbsp. olive oil
1/2 c. Dijon mustard
2 tbsp. melted butter
2 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tbsp. dried oregano
1 tbsp. fresh rosemary (or 1 tsp. dried)
salt & ground pepper, to taste
Preheat oven to 400 degrees.
Grease a large baking sheet with a little olive oil or non-stick cooking spray.
In a large bowl, combine mustard, olive oil, melted butter, lemon juice, garlic, oregano, and salt and pepper.
Add the cubed potatoes and toss well to coat.
Spread potatoes out on baking sheet and sprinkle with fresh rosemary leaves.
Roast for 35-45 minutes, or until potatoes are all tender and golden brown.
I love making thick-sliced pork chops. They are so much juicier than the thinner variety… a pork “steak” almost! These one’s are pan-seared with a flavorful crust of rosemary, thyme, and smoke paprika with a hint of cayenne for a little bite, then finished in the oven with a yummy, sweet bourbon glaze!
1/4 c. low sodium chicken broth (or water will do in a pinch)
1 Tbsp. fresh rosemary, finely chopped
1 tsp. fresh thyme, finely chopped
1/2 tsp. smoked papika
1/8 tsp. cayenne pepper
1/2 each tsp. salt & pepper
For the glaze:
3/4 cup good quality bourbon
3 tablespoons brown sugar
1 garlic clove, minced
1 teaspoon apple cider vinegar
1 tablespoon worcestershire sauce
2 tablespoons maple syrup
1/2 teaspoon ground mustard
Preheat oven to 350 degrees F.
In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.
Combine herbs, salt and pepper in a small bowl. Rinse pork chops and pat dry. Sprinkle both sides with herb mixture, pressing slightly so it sticks.
Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. Sear on one side for 2-3 minutes, or until a golden crust forms. Flip and cook for 2-3 minutes more.
Turn off heat, add chicken stock to skillet. Brush a layer of glaze over each pork chop, then place in oven. Add more glaze in 5 minute intervals and bake for a total of 15 minutes, or until internal temperature reaches at least 145 degrees F. Allow to cool for 5 minutes and brush with one final layer of glaze before serving.
I love beets. I love beets so much. I could sit and eat them by the bowlful! And I love eggs, too. This puts the two together and is a classic at Eastertime, however I wouldn’t complain a bit if we started having these more often! 😋
Pickled Eggs with Beets
2- 15 oz. cans whole beets
12 hard-boiled eggs, peeled
1 c. white sugar
1 c. water
1 c. cider vinegar
Drain beets, reserving one cup of beet juice.
Place beets and peeled hard-cooked eggs in a 2 quart glass jar.
In a small saucepan, bring sugar, water, vinegar, and reserved cup of beet juice to a boil.
Pour over beets and eggs and cool. Cover tightly and refrigerate at least 24 hours before serving.
Round out your Saint Patty’s Day feast (or any party for that matter) with this decadent, moist, fudgy Guinness Chocolate Cake with Salted Caramel Glaze from The Hungry Housewife! This would be a PERFECT Father’s Day cake too, or for a special guys birthday… Don’t forget to check out my other great St. Patrick’s Day meal ideas like my Braised Corned Beef Brisket and my traditional Irish Potato Soup! 🍺🍫🍀
Guinness Chocolate Cake with Salted Caramel Glaze
For the Cake:
1 cup Guinness Stout
2 sticks Butter
¾ cup Unsweetened Cocoa Powder
2 cups Flour
2 cups Sugar
½ tablespoon Baking Soda
½ teaspoon Salt
2 large Eggs
¾ cup Sour Cream
1 teaspoon Vanilla Extract
For the Salted Caramel Glaze:
5 tablespoons Butter
½ cup packed Dark Brown Sugar
⅓ cup Heavy Cream
¼ teaspoon Vanilla Extract
⅔ cup Powdered Sugar,sifted
For the Garnish:
Pinch of Fleur de Sel
To Make the Cake:
Preheat oven to 350.
Spray or grease bundt pan. Sprinkle some flour in the pan, hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.
In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
In a large bowl, whisk flour,sugar,baking soda and salt.
In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
Add the flour mixture and beat until just combined.
Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
Pour into bundt pan.
Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
Allow to cool in pan for 10 minutes.
Then cool completely on rack before.
Cover in plastic wrap and place in the fridge overnight (the cake seems to taste better the next day).
To Make Salted Caramel Glaze:
In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
Boil for ONE minute, stirring constantly.
Remove from heat, stir in vanilla extract.
Add about ½ cup of the powdered sugar and whisk until smooth.
Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
This a traditional (and very simple) Irish potato soup. Some recipes call for leeks, but I am not a fan. This soup only calls for a handful of basic ingredients, so it’s a perfect go-to when you haven’t yet done the grocery shopping! I served it as a started to my St. Patrick’s Day dinner along side my Braised Corned Beef Brisket. And don’t forget the Guinness Chocolate Cake with Salted Caramel Glaze for dessert! 🥔🍀
Irish Potato Soup
1 large onion
3-4 medium potatoes
2 oz. butter
4 c. chicken stock
1/2 c. cream, plus little additional for garnish
Salt & pepper, to taste
Parsley, for garnish
Peel and dice onion and potatoes.
Melt butter in a large saucepan. Add onion and cook for one minute, stirring so that it’s completely coated in butter.
Add the potatoes and toss well to coat with butter and onion.
Cover the saucepan and cook the vegetables for 10 minutes over medium heat, shaking the pot every few minutes so they don’t stick.
Pour in the stock and simmer for 20 minutes, until potatoes are tender.
Turn off the heat and allow to cool. Purée the soup until smooth using a hand-held blender or in a regular blender in batches.
Add the cream and mix well. Season with salt and pepper, to taste.
To serve, reheat soup and garnish with a sprig of fresh parsley and a swirl of cream.
I grew up only ever experiencing Corned Beef and cabbage as a sort of stew, using canned Corned Beef. And while I do still enjoy a bowl that way when my Nan prepares it, I have to say that once I was introduced to “fresh” Corned Beef Brisket, nothing else quite compares. And I think it is such a disservice to this flavorful meat to just boil it away for hours in a pot of potatoes. If you’ve never tried Corned Beef served in slices as a main course, I highly recommend you do… I found this recipe on PinCurlMag.com several years back and have been making it this way every St. Patrick’s Day since then! By far, my favorite way to enjoy Corned Beef! 🍀🍀🍀 Try it with a side of Butter Roasted Carrots or Honey Balsamic Roasted Cabbage Steaks! 😉
Braised Corned Beef Brisket
Serves: 6-10, depending on size of Brisket used
1 packaged Corned Beef Brisket, spice packet included
2 tbsp. brown deli mustard (or any type mustard)
2 tbsp. red wine vinegar
1/4 c. molasses
Preheat oven to 225-250 degrees.
Remove beef from packaging and rinse. Pat dry and place on a large sheet of aluminum foil, big enough to close tightly around corned beef.
Empty spice packet on top of corned beef. Fold aluminum foil up and seal around beef, and set inside a baking dish.
Cook in oven 8-10 hours. (If lower temperature, cook longer).
Whisk together remaining ingredients for the glaze. Set aside.
At the end of cooking time, remove meat from oven. Open foil and drain off all of the liquid.
Increase oven temperature to 400 degrees. Return beef to oven with foil package open, and baste with some of the glaze until fully coated. (Don’t use all of the glaze because you will baste it several times!)
Cook for 20 minutes, removing and basting with more glaze every 5 minutes so that it carmelizes and forms a sticky crust.
Remove corned beef from oven and allow to rest on counter tented with aluminum foil, 10-15 minutes.
Slice the meat AGAINST THE GRAIN and serve! Enjoy! 🍀