Yup, you read all that correctly. Double the Guinness, double the amazing. Since March is coming to a close, it was necessary to get this double-Guinness post completed before the end of the month of the Irish, passed. Plus, this is a dual-loaded post of delicious recipes. Even if you can’t make the ice cream because you don’t have an ice cream maker, you can definitely make the cake if you’re willing to get all the ingredients. Because one or both of these recipes are definitely worth making. In particular, the cake has become my favorite annual St. Patrick’s day food to make, without changing it one ounce. The first time I made it, I only had one glass low-lipped cake pan, and I filled it all the way up to the top with batter. BAD IDEA. The batter poured over the sides in the first twenty minutes of baking and got all over the bottom of the oven. However, it still tasted good.

Irish Beef Stew

Posted by Megan | Beef, Dinner, Global, Meat, Soup

It’s become an annual tradition of ours to have beef stew and Guinness cake on St. Patrick’s Day. However, because my comps were starting that day, we weren’t able to enjoy it like we usually do. However, Will still made the beef stew the week following and I eventually made the Guinness cake for his birthday. Each year, we make a beef stew that we tweak to our liking, based on our previous experiences. So for this year, it seemed fitting to use the new Budget Bytes beef stew as our guide, with a few changes. This seemed pretty similar to our annual stew, involving the same delicious components of beef and Guinness-obviously these are the most important ingredients in a stew that claims to be Irish. This is an expectedly hearty meal that can feed a household for a few days!

I had never eaten a whole peppercorn before this meal, on purpose or accident. So that was probably the most surprising thing about this recipe. The sauce was excellent, of course, and chicken legs are always a nice meaty treat, but the peppercorns! Oh the peppercorns! We tested this recipe with our favorite taste tester Courtney, who doesn’t do anything spicy at all. So it was no surprise that by the time we were done with our meal that Courtney had little peppercorns lining her entire plate, in a nice little pattern. Will wasn’t far behind either with his. As for myself, I got through eating all of mine peppercorns, and even almost enjoyed their weird flavor kick by the end. Anyways, this recipe is so much more than peppercorns! It gives us a delightful new glaze method to try and was fairly simple for Will to pull together for us. The only unusual part of the whole recipe (besides the peppercorns) was the fact we were eating chicken legs, but that was a really nice treat for us. I recommend this if you are looking for a new way to enjoy chicken!

Oh my poor, precious, neglected blog. How I have missed you! But do you know what this post means? It means I’m DONE with my comprehensive exams! Which means I’m basically done with my master’s degree! Life is so awesome right now. I can finally relax and do things I want to do, like waste my life away on Pinterest, up my running distances, and more importantly, catch up on my food blogging! Will has been doing some amazing cooking, and as always, trying out a ton of new recipes, so it’s time that I do them some justice and post about them. It has saddened my heart to see that I’ve posted so little in March, but between my unexpected spring break and comps, my life was completely upheaved. But it is all over and behind me now and the perfect recipe to start with are these fajitas!

I know I said I wouldn’t be blogging this week due to my masters comprehensive exams, however I just cannot wait to tell the world about the soup I made this past Sunday! I just cannot help myself. I’m not going to even humblebrag about it, I’m just going to straight up brag about it. You know when you go to restaurants and you get the creamy soup of the day and it’s just so perfectly light and thick and satisfying? Well Will found a recipe for that kind of soup. The “soup special of the day” perfect restaurant soup. And I’m not even a soup person, but I loved it. L-O-V-E-D it. I have not been able to stop thinking about it all week, which usually means it was pretty damn good. We’ve actually been eating soups all week (including a beef stew and a leek soup that Courtney made and brought over), but this soup is probably the best soup I’ve ever had. So perfect.

Here is my PSA for the month: follow Cooking With Willis on Pinterest! I spent a lot of time organizing and preparing the boards to make it easier to follow than the one Cooking With Willis board is on my own Pinterest page. It’s the easiest way to keep track of recipes that look enticing and an easy way to share with friends what looks most delicious to you! I would really appreciate it 🙂

 

If you hadn’t noticed from our Thin Mint Ice Cream, I have a thing for Girl Scout cookies. And while Thin Mints are definitely more “my” cookie, Will particularly enjoys Samoas. Because of this, it will come as no surprise that we made some Samoas ice cream! Similar to the Thin Mint recipe, we pretty much made our normal recipe (except with brown sugar) and added in the crushed cookies at the end. I added a bit of caramel sauce in a few minutes before the cookie to give it some extra flavor, but I would imagine that this is not essential! Personally, I prefer the Thin Mint ice cream over the Samoas, but it certainly still made for a cold, tasty treat! Also, these ice cream recipes are extremely efficient ways of getting Girl Scout cookies out of the house quicker!

I’m really proud of this dish because I more or less came up with it on my own! Well, sort of. I took another favorite recipe of mine, Low-Cal Lettuce Wraps, and replaced the ground turkey with lentils, which we all know is my favorite meat substitute! Needless to say, this was a great idea because it made the dish more plentiful, thus helping it to last longer in the fridge and feed us for more days! Plus, the little lentils absorbed all the flavor beautifully, including the addition of chili paste, which gave them a nice potency. Trying to collect lentils inside large leaves of lettuce also proved slightly easier to do than attempting it with larger chunks of ground turkey. And of course, lentils are cheap which made this a great budget option! We had everything on hand except the lettuce and ginger, making it an easy dish to return to when we want to eat it again. Overall, I highly recommend this dish if you’re looking for something with a lot of sweet/spicy flavor and that is fun to eat.

So whoa. I have been really bad about keeping up with my blog lately! I was out of town for job interview/audition stuff, Will’s been deciding which graduate school to attend (back to W&M!), and now we’re trying to prep for our move and I’m finishing up school and….yeah. Whoa. Life is NUTS. Hopefully I can re-anchor myself in this blog just to have something to focus on despite the craziness going on around me. At least that’s my goal!

This dish has always been Will’s thing. One of his first renditions of it was entered into a chili cook-off. It has always been one of my favorites that he makes and we couldn’t believe it had been over a year since we made it! Oh the perks of blogging about practically everything you eat-helps you keep track! Once we realized one of our favorites meals was in fact not on this blog, we decided we had to remedy that ASAP. Luckily for us, the weather decided it was the perfect time to finally get “cold” (by Florida standards), which helped us justify our hankering for this chili; there’s truly nothing more satisfying than a big bowl of chili on a cold evening.