Kiss Me I’m Irish

Recipe For Corned Beef and Cabbage


3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges


Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.

Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.

Slice meat across the grain.

Maybe I will just make Brussels Sprouts with a hamburger dish…sounds good too me,besides I forgot to buy corned beef.

This was dinner tonight~Dressing was raspberry walnut vinaigrette.

So good.

May the lilt of Irish laughter
Lighten every load,
May the mist of Irish magic
Shorten every road,
May you taste the sweetest pleasures
That fortune ere bestowed,
And may all your friends remember.
All the favors you are owed.

St. Patrick's Day 2011: Facts, Myths, and Traditions.

10 Reasons You’re Not Losing Weight |

Could it possibly have something to do with my Cooking in Key West recipes…

Or perhaps that commercial I just seen for the latest NEW Dark chocolate creme cheese,move over Nutella.

10 Reasons You’re Not Losing Weight |

Yummy Hamburger Soup

Hamburger Soup

Don’t forget the hamburger

1-2 pounds lean cooked and drained

3 medium potatoes

2-3  Turnips

Calabaza, which is also called West Indian pumpkin , is round in shape and can range in size from as large as a watermelon to as small as a cantaloupe. Its skin can range in color from green to pale tan to light red-orange; its flesh is a brilliant orange.

Calabaza has a sweet flavor akin to that of butternut squash.

2 medium onions

Green pepper

2 medium carrots

1 can stewed tomatoes

a bit of ketchup

Vegetable Broth enhancer

Simmer potatoes,turnips,onions and carrots for about a 1/2 hour

Add Frozen green beans,succotash (Lima’s and corn),peas, broccoli, zucchini squash

Add stewed tomatoes and the bit of ketchup

Season with salt and pepper,oregano and whatever else sounds good


Happy Heart Day

Click for Recipe

I woke early this am so I could make my appointment at 9:30. I decided to drive the moped even though my tags are not up too date. Rhea had a flat last night and I did not want to risk that scenario.
I figured after my appointment I would drive to the DMV and get the sticker and I would be good to go.


I made coffee and checked my purse for needed papers.
Where is my important papers? My little carry ID purse is missing???

I had it Friday at the store when I got the ingredients for the pies.

Did I put it in the plastic bag instead of my pocketbook ? After making the pies did I throw the plastic bag out ?
That was days ago…no use going to the dumpster.

Rhea says that is so irresponsible. Hey, I wasn’t at a bar drunk, I wasn’t confused.

I searched the entire apartment,in the closets, in drawers.

Time is growing short. I called my appointment and they said they had photocopies of my Social Security card and license and I could get dupes ordered.

Moped had problems starting,it hasn’t been driven since the first of this month when I got the warning ticket.A few kicks and a couple of side rolls and Varoom,it started.

I go get the photocopies and off to the Social Security Office to apply for a new duplicate card.

Thank goodness I had the photocopies because you can not get in the building without picture ID.

They asked if I had a cell phone in my purse when I went through security and told me I had to remove it. I asked them too keep it and they said I had to remove it from the building. I set it in the bushes outside with 4 or 5 other cells.


Then they tell me I can not order a new card because even though the photocopy allowed me in I needed a real license to prove who I was.

Off, to the Registration building and I got my new sticker. This cost me almost $45.00. Put it on the moped and drove to the DMV on the other side of Key West. I pull a ticket and I am number #69. There are about 20 persons ahead of me.

Finally I have my new license in hand at a cost of $31.25. I told her the sign says $25, she said that doesn’t include the fees.


Then off  to the bank to cancel my bank card and order a new one.They give me a temporary ATM card and tell me the new card will be in my hand in approximately 10 days.


Now I am home. I decorated my cheesecakes and took some pictures.I decided to get my new Social Security card from the online web site. No urgency for that one.

I swirl around on my desk chair and something is stopping me.I look down and what do you suppose it is?

Yep, my ID purse.

I swear China cat must have taken it out of my purse and hid it, than casually placed it at my chair coyly.
She also has been dumping her water dishes and playing in the water. She also seems to think the bathtub is her peeing latrine.

Ring a ling.
It’s Rhea on the phone saying she has another #ucking flat !!!!

The pies look delicious.

Happy Valentines Day.

Key West Key Lime Pie

Stressed,just turn the word around and have DESSERTS

Nellie and Joes 

I remember the first time I had Key Lime pie.I ate the entire pie in one day,it was so good.

I bought it at Publix,and I must say they make an exceptionally good one similar to the Cherry Cheesecake recipe I posted.

On the Key Lime I garnish with sliced almonds and forgo the meringue.

Occasionally I may use The Real Redi whip topping,not cool whip.

Mango Cheesecake Pie is very delicious too.

The ones on the stick dipped in chocolate are mouth-watering oh so good.

If your pie slice is green in color you do not have the real thing.

Best Key Lime Pie Recipes: from DinnerMom

  • The dessert dates back to the 1850’s.
  • Sweetened condensed milk was used in the original recipe because fresh milk was not readily available on the island of Key West.
  • Early versions relied upon the acid of the limes to “cook” the egg yolks and thicken the filling. (It is strongly recommended that today’s recipes with egg be cooked to avoid consuming Salmonella bacteria.)
  • Key lime pie is a light yellow not green. A bright green color is the result of food coloring; the use of food coloring is frowned upon by enthusiasts.
  • Use key limes for an authentic and tart taste. Persian limes produce a different flavor as does bottled lime juice.
  • The pie is typically topped with meringue or whipped topping.
  • Variations abound including key lime cheese cake, key lime mousse and chocolate cheese cake.
No-bake version of World’s Best Key Lime Pie Recipe decorated dotted with whipped cream.
It takes just 4 ingredients to make no-bake key lime pie.

No-Bake Key Lime Pie

Make this egg-less version and keep it in your freezer so you can enjoy this island favorite at a moment’s notice.


  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 1/2 cup key lime juice
  • 8 ounce tub of whipped topping (full fat, low-fat or fat-free), defrosted


  1. Add sweetened condensed milk, key lime juice and whipped topping to a large bowl and mix well with a spoon.
  2. Pour mixture into pie crust.
  3. Garnish with whipped cream, sliced lime, chocolate shavings or sliced almonds.
  4. If using a purchased pie crust, remove paper, invert and use as a lid. (See picture insert below.) Otherwise, cover with plastic wrap.
  5. Refrigerate for at least 4 hours.
  6. Pie may be wrapped and frozen for up to 2 months.
  7. To serve, defrost in refrigerator overnight.
Invert the protective lid of a purchased pie crust to cover the pie during storage.

Authentic Key Lime Pie

This recipe rivals any you will find at the Keys:


  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice
  • 3 to 4 teaspoons grated lime zest


  1. Preheat oven to 325 degrees.
  2. Beat egg yolks in a bowl.
  3. Add sweetened condensed milk, key lime juice and lime zest to bowl with egg yolks and mix well with a spoon.
  4. Pour mixture into graham cracker pie crust. (If using a pie crust purchased from the store, save the lid to cover the pie later.)
  5. Bake for approximately 15 to 17 minutes or until the center is set, but still jiggles slightly.
  6. Cool completely and then refrigerate.
  7. Top with whipped cream, meringue, sliced lime, chocolate shavings or sliced almonds before serving.
Individual Key Lime Pies

Serving Suggestions and Tips

Here is some feedback we received on the World’s Best Key Lime Pie Recipes:

  • For a perfectly sized dessert, make individual servings of the no-bake pie in mini sized crusts (available at the grocery store) or by preparing the graham cracker crust recipe and pressing it into individual containers. Freeze.
  • Use low-fat or fat-free Cool Whip and low-fat pie crust for a healthy version of key lime pie.

Quick and Easy Graham Cracker Pie Crust Recipe

 This is a go-to recipe whenever you need a graham cracker pie crust.


  • 6 Tablespoons melted butter
  • 1/3 cup sugar
  • 1 1/4 cups graham crackers, finely crushed (approximately 10 crackers)


  1. Place butter in a microwave-safe bowl, cover and microwave at 15 second intervals until melted.
  2. Place graham crackers in a ziplock bag and crush with a rolling pin or the back of a large spoon.
  3. Add graham crackers and sugar to the bowl with the butter. Mix well.
  4. Using hands press mixture into a pie plate or other dish that will be used.

Greek Moussaka

My way

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) stewed tomatoes
fresh garlic too your taste
salt and pepper to taste
olive or vegetable oil
1/4 teaspoon nutmeg,cinnamon
3-4 potatoes sliced length wise and precooked in olive oil and drained on paper towel
3-4 zucchini squash sliced length wise and precooked in olive oil and drained on paper towel
Slice eggplants into rounds half an inch thick and sprinkle with salt.
1/4 burgundy wine
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic and other seasons and the wine. Continue to cook an additional five minutes.

And stewed tomatoes,salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.

Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
You can add 3-4 eggs beaten if you want a fluffy topping

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.

Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.


I use a large cast iron skillet

Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley.

Layer the potatoes and zucchini and repeat

Layer the meat mixture

Pour cream sauce over all.

Bake 45 minutes to an hour on the middle rack of a preheated 350°F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.
Original Recipe Yield 1 – 9×13 baking dish

Other recipes for Moussaka


3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste

1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg


Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.

Then in a skillet over high heat, heat the olive oil.

Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.

Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Bake for 1 hour at 350 degrees F (175 degrees C).

FrogMore Stew

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No copies or reproductions of any of the artwork shall be made without the written consent of the artist who owns all right, title and interest in and to the artworks shown.”

What’s For Dinner ???

An acquaintance fixed this for my daughter’s family.

Lots of small red potatoes, unpeeled

Lots of fresh corn on the cob, shucked, cleaned and quartered

Lots of polish keilbasa, cut into about 1 1/2- to 2-inch chunks

Lots of unpeeled but deveined large fresh shrimp (in a pinch you can use frozen)

Old Bay Seasoning to taste depending on how much food you are making)

You put on a large stockpot (hopefully with a pasta insert for easy drainage) of water and add the Old Bay seasoning then bring it to a boil.

Add the potatoes, cover the pot, return to a boil, and cook for 10 minutes.

Add the Kielbasa, cover and cook for an additional 5 minutes.

Add the corn, cover and cook for 5 more minutes.

Add the shrimp, cover and cook 3 to 5 minutes more until the shrimp curl and turn pink.

Drain the whole thing, dump it out on a newspaper covered table, serve with butter for the corn and potatoes, cocktail sauce for the shrimp and some spicy mustard for the polish Kielbasa.

You can adjust the amount of each ingredient depending on how many people you are feeding and how large a pot you have.

NO dishes,just throw the newspaper 🙂

FrogMore Stew