Category Archives: Vegetable

Guinness Burgers with Caramelized Onions

In my quest to find recipes that use Guinness, I decided to make one up using it in a hamburger recipe. It turned out good, really good. Oh and to make it better, I caramelized the onions in beer too.

Guinness Burgers

1 1/4 lbs. ground beef
1 c. stale bread
1/2 c. milk
1/8 c. Worcestershire sauce
1/8 c. Guinness
2 tbsp. dried parsley
1 egg
1/4 t. pepper
1/4 t. salt
2 cloves garlic, minced

Soak the bread in the milk until soft. Then squeeze out excess liquid and mix bread into the ground beef. Set aside.

Whisk the Worcestershire, Guinness, parsley, egg, pepper, salt and garlic together. Pour over ground beef and mix together thoroughly.

Shape mixture into quarter pound patties and make an indentation in the middle with your thumb (it helps them grill more evenly)

Cook on the grill to desired doneness, I suggest medium. While the hamburgers are on the grill, start the onions.

Guinness Caramelized Onions

1 large onion

2 tbsp. butter

1/4 c. Guinness

1/4 c. chicken broth

3 tbsp. sugar

Melt the butter in a skillet over medium high heat until it sizzles. Thinly slice the onion and dump into melted butter.

Constantly stirring, cook the onion over medium high heat. When the onion starts to soften, pour in Guinness and broth. As the liquid starts to cook off, gradually add sugar, continuing to stir.

Onions are done when soft and deep brown in color.

Serve on onions on top of burger with a slice of colby jack cheese. It doesn’t really even need any condiments. The onions are soft enough that it is almost like having a sauce.

So much better than corned beef and cabbage. I think this may be a new St. Patty’s day tradition.


Sweet Pepper and Steak Burritos

These fajitas are best on flour tortillas with guacamole and sour cream. I think they give Chipotle burritos a run for their money with the flavor. I am sure some people would disagree, but I enjoy being able to make food in my own house that tastes just as good, if not better, than stuff from a a restaurant.

I adapted recipes for the meat and rice from here and here.


  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar
  • 2 pounds skirt steak

It looks prettier before you pulverize it into smitherines.

Mix all the ingredients together and blend in either a blender or food processor. Marinate the meat in the sauce for at least an hour. Leaving it marinate overnight works best.

Sweet Pepper and Rice

  • 1 cup uncooked white rice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1 large yellow pepper, chopped
  • 1 large red pepper, chopped
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 Tbsp white vinegar
  • 1 Tbsp hot sauce
  • 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
  • Salt and pepper to taste


While the grill is heating up to cook the meat, cook rice and set aside. Dice the onions, pepper and mince the garlic.

Saute till they're just barely soft.

Sauté onions and bell peppers for 3-4 minutes in oil over medium heat, till just they just start to get soft. Add garlic, sauté a minute more.

Texas Pete > Tabasco Sauce

Add the black beans, vinegar and Tabasco or cayenne. Add a little bit of water so the beans won’t stick to the pan. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

This rice is pretty good to eat just by itself.

Stir in rice and oregano. Add salt and pepper if you want to, I usually find it doesn’t really need it.

mmmmm steak

While you are cooking the rice, send your husband outside to cook the steak. I’d do it myself, but I don’t know how to work a grill. Feminists must hate me. So for directions on cooking the meat….grill until it is as done as you like it. After you take it off the grill, let it rest for about 5 minutes then thinly slice it into bite sized pieces.

Another happy customer.

Serve with sour cream, guacamole and salsa if you want. Or be boring and just eat the meat and rice on a tortilla like my husband.

Avocado Bean Wrap

I’ve been on the hunt for main dishes without meat in them. Meat is expensive and I’d like to come up with a list of things that 1) taste good 2) are filling 3) husband will eat without complaining there is no meat in them.  This recipe fit all those categories.  That being said, this wrap would taste really good with grilled chicken in it too.

2 cups red cabbage, shredded
3/4 cup carrot, shredded
2 tablespoons cider vinegar
1/4 teaspoon red pepper flakes
1 tablespoon canola oil
1/4 teaspoon salt
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion

Shred cabbage and carrots…or be lazy and run them in the food processor till they look like this.

This may or may not be the color scheme of my sewing room.

Whisk together vinegar, pepper flakes, oil and salt. Mix with cabbage and carrot, set aside.

This would probably be good to eat as just regular coleslaw

Blend avocado and beans in the food processor till smooth. You could also use a potato masher, but it doesn’t make it as smooth as I like.

Food processors make life easy.

Mix cheese and onion in with the avocado and beans.

Try not to eat all of this before it makes it on the tortilla

I added about 1/3 cup of the avocado mix and 2/3 cup of the cabbage mix to the tortilla, but you can adjust it however you like.

If you overstuff your tortilla, it will explode. But it still tastes just as good.

Recipe is originally here, but I don’t like adobo chiles so I replaced them with red pepper.

Black Bean Sweet Potato Dip

I like black beans. I like sweet potatoes. I made up a recipe that mixes the two together. Yum.

You need:

1 lb. dried black beans
6 cups broth (chicken or vegetable)
1 red onion, chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 large sweet potato

Rinse the beans.

Mix the chicken broth, onion, salt, cumin, black pepper. Pour in crockpot.

Add beans, cook on low for 8 or high for 6, until soft (You can also cook the beans on the stovetop, but I am lazy and like the crockpot to do the work for me).

If you have a favorite wooden spoon, don't use it to stir this. It will stain it...badly.

When the beans are about an hour from being done. Scrub sweet potato and stab holes all over it with a fork. Place potato on a cookie sheet with an edge or in a shallow pan.  Cook for about an hour at 400 degrees. It should be very soft when it is ready. Peel and set aside.

When beans are soft, drain and let cool.

Pretty Colors

Add half the beans and the sweet potato to the food processor.  Add more vegetable broth or water until it is the consistency you want.

How did people live before food processors and crock pots?

Mix remaining beans with the beans/sweet potatoes. Reheat on the stove top or in the microwave.

I promise it tastes better than it looks.

Serve with chips.

This recipe could easily be turned into a soup. Just add more liquid at the food processor stage. I was just thinking, it would probably really good to add hot sauce too also. I have a feeling I will use this basic recipe to make a lot more recipes.

Apple Coleslaw

I am a big fan of coleslaw. I am basically a fan of any mayonnaise based salad. Michelle Obama hates me, I take pride in this.

3 cups chopped green cabbage
3 cups chopped red cabbage
2 cups chopped apple (sweet ones work best)
1 cup mayonnaise (puppy kicking will commence if you use miracle whip)
2 tablespoons honey

  • If you have a food processor, and you definitely should, use it to chop the cabbage. If you don’t, proceed to make a big mess chopping cabbage.
  • Chop apple and add to the cabbage mix.
  • Whisk the mayonnaise and honey together. More honey can be added if you like it sweeter. You can also increase the amount of mayonnaise (or decrease the amount of cabbage) if you like more sauce on it.
  • Pour mayonnaise mixture into the cabbage and apple.  Mix well.
  • Serve cold.
  • Makes 8-10 servings

adapted from Kraft. I didn’t think their recipe had enough sauce or apple in it, but it was a good starting point.

The Best Potato Salad

This is the closest recipe I can find to the potato salads you buy in the deli at the grocery store (which I love and would buy all the time if I wasn’t a total cheap skate). It is completely horrible for you and absolutely delicious.

2 lbs potatoes
½ cup sweet or red onion
1/3 cup sweet relish
1 ¼ cups heavy mayonnaise (do not use miracle whip, I kick a puppy every time someone uses miracle whip)
2 teaspoons sugar
2 teaspoons apple cider vinegar (regular vinegar works too, it just gives it some tartness)
2 teaspoons yellow or Dijon mustard
1 ½ teaspoon salt
Hard boiled eggs

  • Wash potatoes, (peel if you want, I don’t) cut into cubes.
  • Boil for 15-20 minutes, until just soft.
  • In the meantime, combine the rest of the ingredients, except the eggs, and set aside.
  • Drain potatoes and let cool slightly.
  • Mix the mayonnaise mixture in with the potatoes. Add chopped boiled eggs.
  • Serve cold.
  • Makes about 8 servings

Original recipe is here. I changed it because I don’t like bacon contaminating my potato salad.