Monday, January 15, 2018

Differences

When Jimmy is home, I cook at least one full meal each day and make sure to have meat and potatoes no matter what I cook. You see, he isn't much of a vegetable person, he will eat green beans IF I make them with bacon and chopped onions and loves cauliflower with homemade cheese sauce, and corn on the cob if it's fresh from the farmers market at the beginning of the season when it's nice and sweet. Carrots have to be cooked with a pot roast. Yep, he's a meat and potatoes guy.

So, when he's not home for meals, like when he's driving OTR, I am able to make things with vegetables. I LOVE salads, most veggies and can often do without the heaviness of red meat. Although I will admit to LOVIN a good steak cooked medium rare ... this morning I got up, looked at my refrigerator and found I have the ingredients to make Colcannon! I LOVE this Irish dish and it is filling enough in itself that I don't need to cook anything else with it.

Vickie's Colcannon


Ingredients

4 large potatoes, peeled and chopped

6 slices bacon (I cook mine in the oven on parchment paper for 20 minutes)

1/2 head cabbage chopped

1 medium onion chopped

milk ( I never measure, just use enough to make your potatoes creamy)

1/2 stick plus 2 tbsp butter

salt & pepper to taste

Directions

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

In a large skillet saute the cabbage and onion in 2 tbsp butter until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper.

Rough chop or crumble the bacon (depends on how crispy you like your bacon)

Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl.

Make a well in the center, and pour in the melted butter.

Serve immediately.

Sorry! No pictures this time, I forget I need to take pictures when I'm planning to post a recipe.











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