Sunday Dublin Corned Beef and Cabbage

This is yet another Foley classic. Nothing fancy, just the basic recipe, always served on March 17. Amazingly simple to prepare and full of flavor. Great with Irish Soda Bread. Ingredients 5 LB corned beef brisket (we’ve been using Murphy’s for years), keep the spice pack 1 large onion, cut into bite-sized pieces 3 heaping TBS minced garlic 10 carrots peeled and cut in 1″-2″ lengths 4 large potatoes peeled and cubed 1 TBS thyme 1 head of cabbage, cut as you like, but not too small Sauce ingredients 1/2 pint heavy cream, actually, you could use about half the container 3 TBS horseradish Directions Put beef in a large pot and cover with cold water. Put in all the other ingredients (not sauce) except cabbage. Add water to cover all. Bring to...

Foley Lasagna

Again, a Foley classic. And again, something we’re writing here on our blog so our kids that will be soon heading off to the ‘real world’ have a place to find the recipes they grew up on. This is very simple, and it’s great. Obviously, you cooked the classic Foley Spaghetti sauce. So you’ve got a lot of sauce left over. If you haven’t, look below for our Spag Sauce. Like this recipe, it’s a simple recipe based off years of experience. Pre-heat your oven to 350° Ingredients Sauce. See Foley Spaghetti Sauce Lasagna noodles 1 Large container of small curd cottge cheese 16 oz pack of shredded motzarella cheee A pile of fresh grated parmesan cheese Directions Cook the noodles. For us, we cook 12 regular noodles and 9 rice...

Foley Classic Spaghetti

Oh, this is the big one. It’s simple, but it’s ours. At least in term of “Foley”  Recipes I grew up on this sauce. It’s one of the few my parents passed on. It’s amazingly simple, and I can’t believe anyone buys their sauce from a jar. My folks altered it in the few years before I left home, but the following sauce mostly an unaltered version. Granted, we altered it a bit, to. So there you go. Actually, I have no idea of what the recipe is. I just always ‘cooked it. Still, very simple. New ingredients include ground chicken and roasted tomatoes…but you’ll get the idea. Use hamburger if you’d like. Key here is that it makes a LOT of sauce.. This recipe is to make 1 meal for four, then to make a...

Corn and Black Bean Salad

Salad before the spinach is added This is a great side because it has everything you need as a side. We serve it with fish, either Mahi Mahi, Grouper or Salmon. If you’re a vegetarian, this dish by itself is a great meal. Ingredients Olive oil 1 medium sweet onion 1 fork-full minced garlic 1 tsp ground cumin black pepper (we like the McCormick Medely grinder) 1 red bell pepper, cut as you like. 1 cup frozen corn 1/2 cup veggie or chicken stock/broth 1 can black beans 2 tablespoon cilantro, fresh or dried 1 bag of spinach. We like baby spinach. Juice of a lime (optional) Directions In a LARGE skillet het the olive oil and add the onion, garlic, cumin and grind in some pepper. Cook till onion is translucent. Add the red bell pepper and corn. When the corn is...

Five thing Salmon

Salmon, before cooking it in the oven This is a favorite, I make it least once a month. I call it five thing because whenever I make it I say “OK, five things…” The amounts vary, usually done by eye, but we’ll try to quantify here. Change as you’d like. The Five Things 1) Olive Oil, about 1/4 cup, maybe less 2) Soy Sauce, about 1/4 cup 3) Lemon juice, 3 or 4 tablespoons. 4) Garlic. We used jarred minced, about 1 big fork full 5 Dill weed. We use dried, springle to cover lightly. Salmon is a given, we usually by at least two pounds with the skin cut off. It’s a lot, but we always have a plan for the leftovers. See our Salmon Melts, which will most likely come up in a couple days. We cooked on the grill or in the oven. If we do...