<p>Toledo, I’m in upstate NY. Probably colder here. We grill out all year long. </p>
<p>Maine, how lovely of your church. Hope your son is doing better.</p>
<p>It was pretty cold for grilling here in New Hampshire, too. But, not too bad. Probably right around freezing.</p>
<p>I’m trying a new recipe for lasagna rolls today. The only thing I see different from regular lasagna is the way it’s assembled although serving maybe easier.
Serving with a green salad and fruit.</p>
<p>Corned beef and cabbage:)</p>
<p>[Guinness®</a> Corned Beef Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Guinness-Corned-Beef/Detail.aspx]Guinness®”>http://allrecipes.com/Recipe/Guinness-Corned-Beef/Detail.aspx)</p>
<p>dagnabbit…should have made the corned beef! How was it toledo?</p>
<p>DS1 was home for spring break and asked if I could figure out how to replicate his favorite from a wing joint. He said I came pretty close and he and DH loved them. An hour later my mouth was still tingly from the heat but I’m pretty wimpy compared to them.
[Buffalo</a> Wild Wings Mango Habanero Sauce Recipe - Food.com - 429679](<a href=“http://www.food.com/recipe/buffalo-wild-wings-mango-habanero-sauce-429679]Buffalo”>http://www.food.com/recipe/buffalo-wild-wings-mango-habanero-sauce-429679)</p>
<p>I’d serve corn beef and cabbage today, but bought scallops earlier in the weekend and didn’t get a chance to cook them, so we’ll have those tonight. Sauteed quickly served with romesco sauce. Kale with garlic, lemon and olive oil as veg.</p>
<p>toledo that is exactly the recipe that I use! It is the best. My family never liked corned beef and cabbage boiled. It tasted to bland and mushy, but everyone loves the Guinness version.</p>
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<p>Haven’t made it yet, but it’s proving to be quite an ordeal. The Irish meat market was completely sold out of corned beef yesterday, so I had to buy from Kroger’s. Krogers was sold out of regular Guinness ale, so I bought Guinness Black Lager. H and S1 complained that it was the wrong type, so I have to return it and get Guinness Draught.</p>
<p>Oops, forgot to add that I never actually use a full cup of brown sugar, I use just enough to lightly cover the roast.</p>
<p>And toledo, you are probably ok using any dark beer that you have on hand or are able to get. I have made it with different types and it really doesn’t change the taste much.</p>
<p>That’s what I thought. They must just want to drink the leftovers;)</p>
<p>Thanks for the tip on the brown sugar.</p>
<p>Happy St. Patrick’s Day! Corned beef, (I roast in foil in oven, throw in some celery, carrots), cabbage, (I boil first, then mix with butter,Kerry Gold, onion powder, pepper and a little shredded parmesean and bake in oven), carrots, parsnips, baked baby red potatoes. Made Irish soda bread, brown bread and Irish whiskey cake!</p>
<p>Beef braised in Guinness with lots of little onions, carrots and boiled potatoes. Guinness to drink.</p>
<p>Sausage Kale soup with white beans.</p>
<p>We’re having layered baked chicken. I think I may have gotten this recipe from Rachael Ray but I’ve had it for a while so can’t be sure. It’s easy and yummy, one of those recipes that makes it look like a lot of work went into it. Chicken is layered with mushrooms, fresh spinach, ricotta, tomato sauce and topped with mozzarella. I am serving it with bowtie pasta, fresh asparagus, and a caprese salad, and a sourdough baguette. My H will choose a nice Malbec to go with it. :)</p>
<p>Tonight, I made split pea soup. It came out lovely.</p>
<p>EPTR, I made kale and white bean stew yesterday. It’s wonderful with a poached or fried egg.</p>
<p>Ham, asparagus, rice.</p>
<p>Lately H and I have been preparing some of the recipes we did before we had kids. Last week I made Swiss steak, he made Hungarian goulash. Today we did Corned beef/trimmings of potatoes, carrots, cabbage. Next on the agenda is my own Chop Suey.</p>
<p>The first three were great. I hope the fourth comes out as nicely.</p>
<p>I’m making a curry, but cheating with a jar of curry simmer sauce. Cooking sweet potatoes, potatoes, turnips, parsnips, carrots, chick peas, and onions in some light coconut milk. Saut</p>
<p>Alwaysamom,
What do you do to the chicken before layering it? Anything? Is it boneless breasts?</p>
<p>^^Lilmom:</p>
<p>If you were happy with the lasagna roll-ups can you share the recipe? That’s actually just what I had in mind to make for my mil when she comes over for dinner next week! I’ve only made them once, from a Rachael Ray recipe. It was vegetables only that I made once for a group of women, but now I want to use ground beef since S1 is home from college this week. Thanks!</p>