On St. Patrick’s Day we may tend to think about green beer or Irish whiskey. Or we hunger for traditional Irish foods. When doing so, corned beef and cabbage may come to mind, even though the dish is not originally from Ireland. In truth, it was popularized by Irish immigrants in America when they couldn’t afford their more traditional bacon. Something special happens when we add crispy bacon and caramelized onion to cabbage. So, here are a couple of Super Simple recipes, one with sausage and one with bacon. Both will satisfy your St. Patrick’s Day hunger and set you on course to dash blarney back and forth with friends… with or without green beer or Irish whiskey.
Sausage and Cabbage
2 T olive oil
1 T butter
1 lb smoked sausage, kielbasa, or bratwurst, sliced into ½“-thick disks
1 lg onion (sweet or yellow), sliced
8 c coarsely chopped green cabbage (about half of large or whole medium cabbage head)
1 garlic clove, chopped
1 tsp salt
½ tsp ground black pepper
½ c chicken bone broth or stock
2 T chopped fresh, flat-leaf parsley
For serving: grainy whole mustard and/or sour cream
Heat oil and butter in large skillet over med-high heat. Add sausage, cook and stir 4-5 min, till golden brown on both sides. Remove sausage with slotted spoon to a plate, but keep oil in pan. Add onion to the pan and let cook about 5 min to soften. Add cabbage, garlic, salt & pepper; cook 7-8 more minutes, till cabbage wilts. Return sausage to skillet and stir to combine. Add chicken stock. Cover pan and reduce heat to medium low; let cook 20 minutes, without removing cover. Then stir in parsley and add more salt & pepper, if desired. Serve. Makes about 3 servings.
KISS Note: There are no hard and fast rules. I’ve seen this dish prepared with hotdogs, rather than smoked sausage. I’ve also seen it with extra goodies tucked in, ranging from peas and carrots to sliced ripe olives and rice. You can also add more broth and make it a stew.
Fried Cabbage
Typically, I am a fan of regular-cut bacon, but for Fried Cabbage, I suggest choosing the Irish original… thick-cut.
5 slices raw, thick-cut bacon, chopped
1 large onion (yellow or sweet), coarsely chopped
1 small head green cabbage, cored & diced into 1” pieces
2 T water
1 T kosher salt
1 tsp celery seed
½ tsp ground black pepper
1 T apple cider vinegar
Cook bacon in medium Dutch oven 10-12 min over med heat, till crispy. Remove from heat and use slotted spoon to transfer bacon to paper towels but leaving bacon dripping in pan. Add onion to pan and cook over med heat for about 6 min, stirring often. Then add cabbage, 2 T water, salt, celery seed, and pepper, tossing well to distribute throughout cabbage. Cover and cook 8-10, stirring occasionally just till cabbage is tender. Remove from heat and stir in vinegar and bacon. Serve hot. Makes 6 servings.
“Why is it when we talk to God we’re praying, but when God talks to us, we’re schizophrenic?”
Welcome to Sully’s Place in Columbus, NC! This new all-American grill sits in the classic location of the former Green River Tavern and Larkin’s Carolina Grill. The menu features a great selection of pub appetizers, salads, soups, and sandwiches. They opened with great success AND consistency out of the kitchen… NOT an easy feat. We enjoyed the Pretzel Knots and opted for the white queso cheese dip. They are soft inside and perfectly crisp on the edges… far more than “knots,” and you can also opt for a mustard dip.
Ahhhh…. When steak is done right and “your way,” little can be more satisfying. Some like it fancy with sauces; some prefer it black and blue and straight-up.
I like to season all sides with kosher salt, freshly cracked pepper, and some garlic powder; then I let it sit in the refrigerator (uncovered) for up to 24 hours. Dry brining this way helps “seal” the exterior a bit, delivering perfectly crisped outer edges when cooking and helping the meat maintain moisture as it cooks.
To serve, I do sprinkle on a bit of flaky, finishing salt and, perhaps, some herbs or herbed butter. (For non-beef eaters, dig into a portobello mushroom cap or two. They grill beautifully and can be seasoned precisely to your taste. For a little extra pizazz, top it with some sliced shiitake mushrooms, sautéed with some chopped onions and a favorite herb, such as thyme.)
Cathy’s Sesame Scallop Kebabs 
Put scallops in zip-top plastic bag. Combine all other ingredients and pour over the scallops. Seal the bag and refrigerate 10-15 minutes, turning the bag once. Drain, reserving the marinade. Divide scallops among 6 skewers (warm water-soaked, if bamboo or wooden). Place in foil-lined 15×10” baking pan with sides; pour reserved marinade over skewers. Bake at 425°F for 10 min or till tender, turning once. Serve hot, garnished with fresh chopped flat-leaf parsley and lemon wedges, if desired. Makes 2-3 generous servings.
Joining the nation in 1859, Oregon became the 33rd state in the U.S. Since the discovery of a small, prehistoric stone knife in 2012, some archaeologists believe people have lived in the region for at least 15,000 years. Home to 10 Native American tribes, Europeans began arriving in the 1500s, when both Spain and Great Britain claimed it for themselves.
Bordered by Washington, Idaho, Nevada, California, and the Pacific Ocean, the 9th largest state in the U.S. is slightly larger than the United Kingdom. The origins of the name Oregon remain disputed. Some claim it comes from the French word “ouragan” meaning “hurricane,” a term used by French explorers to describe an especially windy part of the region… but others say it’s derived from the Chinook word “oolighan,” a type of fish eaten by the Native Americans.
“Half the world is composed of people who have something to say and can’t, and the other half who have nothing to say and keep on saying it.”
“An optimist may see a light where there is none, but why must the pessimist always run to blow it out?”
For National Snack Day, let’s munch down on a little Pepperoni Pizza Dip. Super Simple and soooo satisfying. (The picture is how it looks heading into the oven. Sorry… no picture of how it looked when we took it out of the oven because it disappeared very fast.)
“Desire is the key to motivation, but it’s determination and commitment to an unrelenting pursuit of your goal — a commitment to excellence — that will enable you to attain the success you seek.”
True… a person turning 100 years old today only got to officially celebrate 25 birthdays. This is also National Frog Legs Day. But, of course! A couple of silly one-liners seem in order. Sooooo…. What do athletes wear on Leap Day? Jumpsuits, of course. And what do you call a talking kangaroo? Unbe-Leap-able.
24 years ago today, I was on the eve of a Leap Year Day surgery. Following a diagnosis of Stage IV ovarian cancer, I was given 3 months to live. If I didn’t wake up from surgery in the hospice ward of Mass General, I had signed off to let the surgeon use my body for experimental treatments that might help save other women after I was gone.
The dozens… or perhaps even hundreds of stories I have heard over the years from people who did not feel the warmth, comfort, and strength from someone supportive became the impetus for me to write one of my books. 2019’s “
“America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.” 
Let’s celebrate National Clam Chowder Day with a simple discussion of the Great Chowder Debate. Some insist it must have a clear broth base; others want it creamy and thick. Some add tomatoes; some stick to onions and potatoes. Everyone is right. Chowder is perfectly adapted to anyone’s texture and taste preferences.
The word “chowder” comes from “chaudiere,” a French word for an iron soup kettle. Originally, New England clam chowder was made in such a kettle, and was a simple, clear broth chowder… just clams, onions, salt pork, potatoes, and pepper. Gradually, people started adding crumbled hard biscuits to thicken the broth. Then came additions that include milk or cream, celery, butter, bacon, corn, salt, paprika, parsley, thyme, and carrots.
Regardless, the big, hard-shelled Quahogs remain the preferred clam of choice. That said, steams have also won prizes for chowders in recent years.
I thought I’d serve up a dish that is often popular at Thanksgiving and Christmas, but it’s a big hit at Easter, too. Funny, none of those holidays land in February. And yet, February 22 is National Cook a Sweet Potato Day.
KISS Tips: This can be easily divided in half for smaller amounts. Before baking it also freezes well or can be refrigerated. If frozen, thaw overnight in the refrigerator. Before baking, bring to room temperature. (Remember to not add the marshmallows till halfway through the baking time.) This is also yummy with raisins and/or cranberries (dried, fresh, or frozen).
“If once you forfeit the confidence of your fellow-citizens, you can never regain their respect and esteem.”
I was recalling Rumaki, a popular appetizer from the 1950s & 60s. Thought you might like this updated rendition and some variations.
The Fox River is one of the few rivers in the nation that flows north.
We have also enjoyed pizza Margherita at Campiello’s on 3rd Avenue in Naples, FL. They cut the basil in strips and add shredded Parmesan. But, ahhhhh, it’s a treat to enjoy with a glass of wine at an outside table on National Italian Food Day or any other!
“A good friend is like a four-leaf clover: hard to find and lucky to have.”