The past week was full of festivities…St. Paddy’s Day and March Madness. Drake University, in Des Moines, hosted the First and Second Rounds of the NCAA ® Division I Men’s Basketball Championship. Sandwiched in between was the St. Patrick’s Day Parade and Pub Crawl.
Since we didn’t have tickets to any of the games and we weren’t into doing a pub crawl, we spent the week in the kitchen. According to our DNA tests, Matthew is 7% Irish and I am 22%. So, we celebrated our Irish heritage…
Monday in the Kitchen with Matthew: We started off with Beef, Mushroom & Guinness Pie topped with puff pastry. (Also, celebrating an early Pi(e) day.)
Wednesday in the Kitchen with Matthew: Slow Cooker Guinness Shredded Beef Sandwiches with au jus and fries.
Thursday (Friday) Pieday: Guinness Shredded Beef Pizza…Guinness Pizza dough with a Guinness sauce (gravy from the juices yesterday), Parmesan, Guinness Shredded Beef (leftover from yesterday), Mushrooms, green peppers, white onion, Kerry Gold Dubliner Cheese and mozzarella.
Friday in the Kitchen with Matthew: Crockpot Corned Beef & Cabbage with potatoes & carrots and soda bread with Kerrygold Pure Irish Butter.
Bonus Basketball Pizza Day: Triple Pepperoni…a garlic thin crust topped with a spicy red sauce, parmesan, deli style-traditional-cup n crisp pepperoni, mozzarella and Pecorino-Romano cheese.
And, last but not least…
Sunday’s Creation: Corned Beef Pizza with Guinness Barbecue Sauce…soda bread pizza crust topped with a Guinness BBQ sauce, Parmesan, Kerrygold Dubliner Cheese, (leftover) corned beef and mozzarella then garnished with a swirl of BBQ sauce and green onions.
Till next week,
~Peggy Palmer-Johnson