Archives

Dinner ideas

Beef Noodle Casserole with Kale

Leave a comment

Looking for an awesome kid friendly hamburger recipe? Well look no further than this delicious Beef Noodle Casserole with Kale dish.

This homemade recipe is very similar to “hamburger helper”. So if you and your family have like boxed hamburger helper in the past, then trust me you will love this.

If your not familiar with hamburger helper than may I ask where have you been the past few decades? Just kidding. 

As that boxed stuff was definitely was and still is a staple food in most North American homes. Now I do not mean to be of insult, because perhaps you have never heard of it or have lived in North America that long.

And so in that case you would not know what im talking about at all. For the rest of you i’m sure memories of the stuff are flooding into your thoughts by now.

Well this recipe is similar to that boxed stuff, however mine is way better and healthier for you. And that is because we are making it from scratch verses a boxed brand which uses way to much salt. Plus we are adding fresh kale and real cheddar cheese, hello!

So believe me when I say that this recipe definitely cannot compare to any of the box stuff I just mentioned. 

This recipe will feed a family of 8 or if there is less of you, feel free to freeze some for the days to come.

Also you can go ahead and bake two batches. Just double the recipe with my easy to use recipe adjuster above and then simply use two baking pans. This recipe does well as leftovers and can be frozen into a few meal preps.

Note: You can use beef stock to replace the milk if desired.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Slow Cooker recipes

Irish Lamb Stew

Leave a comment

A classic stew that is sure to warm the soul on some of those long chillies of days. This Lamb Stew hails from Ireland and dates back to the early 1800 century and has become very popular dish Worldwide.

The Irish know that this type of stew always tastes much better the next day. So that is why I make a large batch so that me and my partner can enjoy it over a few days.

Allot of recipe you will find for this stew will call for flour, I prefer not to add that since the potatoes thicken the liquid up very nice, leaving enough juice to mash them in.

If you prefer a thicker stock, simply go ahead and mix 3 tbsp of flour into the beef stock before adding to the pot.

I grew up eating Irish Stew though my family is not Irish. It was always served on the table around the St.Patrick’s day holiday.

I did not ask my mom for her recipe, because I pretty much remember how it’s made and have been enjoying it myself over the years.

The key to making the best Irish Lamb Stew is simmering in for at least 2 hours on a Low -MEDIUM heat on the stovetop or for 8- 10 hours in the slow cooker. 

This really makes the stew so tender and helps to merge the flavors all together to create the most flavorful meal.

Also you don’t want to use oil you want real butter and not a whole lot, 2 tbsps will do.  Along with fresh thyme and rosemary really help to kick it up a notch.

Oh and also use beef stock instead of chicken it just tastes that much more better in the end.

Lamb Stew always tastes richer and better the next day. So whenever, I make it I will make a large batch and eat it over 3 days = sharing of course.

Also for this recipe I used bone in cubed lamb because that is what I found this week at the grocery. However, it’s best to use cubed lamb without bones if you can find.

Now let me ask you, have you ever had Irish stew? Was it as good as this one? I would love to hear what you have to say in the comments below.

Notes: This stew can keep in the fridge in a airtight container to up to 3 days. If you are cooking this in the slow cooker then add 1 cup less of beef stock or add 3 tbsp of flour to thicken it up. Otherwise cooking it on the stovetop with the lid off the last 30 minutes will reduce the stock.


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!