We have been gone for a bit… our lives got so busy! But we are back now and promise to keep it Chic and Carefree!!

Xoxo

Alison & Lauren

What better way to get back into the swing of things than by Wishing all our Irish friends a Happy St. Patrick’s Day with a few of our Irish favorites!

Guinness Float

In the glass of your choice, we use a pint glass or tall ice cream sundae glass. Place 1 large scoop of vanilla ice cream, Lauren likes 2 scoops! Add a splash of Baileys Irish Cream over it if your have some. SLOWLY Pour Guinness over the ice cream, allowing the foam to settle, and then pour more to fill the glass. Top with whipped cream and chocolate sauce drizzles.

Corned Beef Hash with Eggs

We love corned beef sandwiches with spicy brown mustard and melted cheese! This is also a delicious way to enjoy corned beef and a great way use up any leftover corned beef and potatoes you may have.

2 tablespoons oil to fry potatoes and onions in – use the oil of your choice, we use vegetable oil for this. Plus 2 more tablespoons to fry your eggs.

2 cups diced potatoes (if they are already cooked throw them in with the onions, if they are raw they will need more cooking time)

1 medium onion diced

3 cups diced or shredded corned beef (or whatever you have leftover)

1 cup shredded cheddar

6 eggs

Salt and peppers to taste

Minced Parsley to garnish

In a large skillet cook potatoes, and onions until brown. If potatoes are raw start them cooking first, then add onions. Season with salt and pepper to taste. Stir in corned beef and shredded cheddar. Let the cheese melt in.

In a separate pan cook the eggs sunny side up in oil. Slide the eggs onto the corned beef hash mixture, garnish with parsley and serve. We love this with a side of ketchup and hot sauce mixed together!

Sheppard’s Pie

Love in a casserole dish!

2 Tablespoons olive oil

1 clove garlic minced

1 medium onion diced

4 carrots sliced or diced, whatever you prefer

2 cup cooked peas – we use frozen peas and cook them the way the package says

Sometimes it is easier to use the frozen peas and carrots mixture in which case use about 4 cups of that cooked. If you like less veggies in yours, use less

2 pounds ground beef

2 Tablespoons Roux – this is a cooked mixture of 1 tablespoon of butter mixed with 1 tablespoon of flour, cooked to make a roux. If you don’t know roux, get to know it!

1 1/2 cup beef stock

1 Tablespoon Worcestershire sauce

2 teaspoons fresh thyme, or 1 dried

2 cups shredded cheddar

Salt and pepper to taste

Top with mashed potatoes – make these however you like – you will need to use about 3 pounds potatoes. We love ours mashed with a stick of melted butter, 1 cup of sour cream, 1/4 cup half and half and tons of salt and pepper

Sauce the onion and carrots (if using fresh) in the oil with salt and pepper, add the minced garlic a little bit later so it doesn’t burn. Sauté until tender. Transfer to the casserole dish and stir in cooked peas. In same pan brown the beef, season with salt and pepper. Use a slotted spoon to transfer to the casserole dish. Discard the beef fat. In same pan add the roux, stock, Worcestershire sauce, thyme and salt and pepper to taste. Stir until thickened. Pour over the beef and vegetables in the casserole dish. Top with mashed potatoes, sprinkle cheddar on top and bake in 350 oven for 20 minutes or until cheese melts.

Enjoy!