A Handmade Story

Lifestyle Blog: from planning my wedding for under $10,000 to baking, cooking and all things handmade.

Tradional Colcannon

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Traditional Colcannon

One of the greatest things about St. Patrick’s day is the fact that I am half-Irish and married to someone whose father was a direct decadent from Ireland. I am also half Italian and have this funny saying that is on a button of mine. Did you know that St. Patrick was Italian? Son of the Roman Citizens. My grandmother gave me this pin years ago and I still crack up about it to this day. Here is a photo:

Hahahaha!!! We Italians and half-Irish folks love a good joke. I was searching for Irish songs in honor of this recipe. Turns out in 1998 Mary Black came out with a song called Colcannon. Who knew this recipe was very famous and adored by many Irish families? I love that this traditional recipe has a song of its own. Here are the lyrics:

Well did you ever make colcannon,
made with lovely pickled cream
With the greens & scallions mingled
like a pitcher in a dream
Did you ever make a hole on top
to hold the meltin’ flake
Or the creamy flavoured butter
that our mother’s used to make

Oh you did, so you did
so did he and so did I
And the more I think about it
sure the nearer I’m to cry
Oh weren’t them the happy days
when troubles we knew not
And or mother made colcannon
in the little skillet pot

Well, did you ever take potatoe cake
and boxty to the school
Tucked underneath your oxter with
your books, your slate and rule
And when teacher wasn’t looking’
sure a great big bite you’d take
Of the creamy flavoured soft and meltin’
sweet potatoe cake

Oh you did, so you did
so did he and so did I
And the more I think about it
sure the nearer I’m to cry
Oh weren’t them the happy days
when troubles we knew not
And or mother made colcannon
in the little skillet pot

Well did you ever go a courtin’ boys
when the evenin’ sun went down
And the moon began a peepin’
from behind the Hill O’ Down
And you wandered down the boreen
where the clúrachán was seen
And you whispered lovin’ praises to
your own dear sweet cáilín

Oh you did, so you did
so did he and so did I
And the more I think about it
sure the nearer I’m to cry
Oh weren’t them the happy days
when troubles we knew not
And or mother made colcannon
in the little skillet pot

St. Patrick’s Day is today and I wanted to share a recipe that my husband craved on St. Patrick’s Day last year. I never got the opportunity to post the recipe last year. He ended working that night and wasn’t able to enjoy the fruits of my labor until the next day. He asked me if I could make Colcannon. Colcannon is a traditional Irish potato recipe. My husband was adopted and his father was a descendant from Ireland. Funny story, my father-in-law’s birthday was the day after St. Patrick’s Day. Being a true Irishman who loved to play jokes on people, he should have been born on St. Patrick’s Day. Making this recipe was wonderful because it reminded me of my father-in-law who passed away back in 2018. He would have been excited to eat this dinner I had made it for him. I don’t know why my husband never told me about this recipe years ago.  Growing up in Ireland, the Irish were blessed with a lot of different types of potatoes. Here in the United States, we don’t see a huge wide variety of potatoes in the grocery store. I don’t even think I saw a huge variety at the farmer’s market either.

This recipe is very easy to make. It doesn’t require a lot of ingredients. Now, if you were to Google this recipe online, you will most likely find the American version of it. When I was making this recipe, I decided to consult my husband’s cousins back in Ireland on Facebook messenger. Since they are miles and miles away, I had to wait a day before I could get a response back on messenger. I was able to get my response to how this recipe was made the traditional way, which was exciting.

Online will tell you that this recipe calls for Kale, which is not a traditional lettuce to use in this Irish dish. The traditional lettuce used in this dish is cheap cabbage. We Americans love to change up a traditional recipe. When I cook, I love authentic traditional recipes, especially ones that were created a long time ago when times were simpler. If are looking for a traditional Colcannon recipe, then you have come to the right place. I ended up loving this recipe so much that made it again the week after St. Patrick’s Day. I figured it deserved a proper blog post. If you ever want to get a traditional recipe, go seek out your family. They might have exactly what you need! This recipe varies from place to place and family to family according to my husband’s Irish cousin. You can add bits you like in this recipe and leave out bits you don’t like. That is another tip from the husband’s cousin. Here is the recipe that I got straight from Ireland. When I made this recipe, I screwed up on two things. The eggs bacon and eggs are cooked separately and are not added to the potato and cabbage dish. When I made this recipe, I did not find out until after I wrote to my husband’s Irish cousins on messenger that bacon and eggs are cooked on the side. His one cousin did a great job of explaining how to make this. My understanding was the bacon and eggs were added to the potato and the cabbage. That is the only part where I screwed up. You can make this recipe the way I made it. Actually, it did turn out really good or you can cook the bacon and eggs separately. That is what makes the dish traditional.

St. Patrick’s Day is here and I wanted to share a recipe that my husband craved last year on St. Patrick’s Day. He ended working that night and wasn’t able to enjoy the fruits of my labor until the next day. He asked me if I could make Colcannon. Colcannon is a traditional Irish potato recipe. My husband was adopted and his father was a descendant from Ireland. Funny story, my father-in-laws birthday was the day after St. Patrick ’s Day. Being a true Irishman who loved to play jokes on people, he should have been born on St. Patrick ’s Day.

This recipe is very easy to make. It doesn’t require a lot of ingredients. Now, if you were to Google this recipe online, you will most likely find the American version of it. When I was making this recipe, I decided to consult my husband’s cousins back in Ireland on Facebook messenger. Since they are miles and miles away, I had to wait a day before I could get a respond back on messenger. I was able to get my response to how this recipe was made the traditional way, which was exciting.

Online will tell you that this recipe calls for kale, which is not a traditional lettuce to use in this Irish dish. The traditional lettuce used in this dish is cheap cabbage. Us American’s love to change up a traditional recipe. When I cook, I love authentic traditional recipes especially ones that were created a long time ago when times were simpler. If are looking for a traditional Colcannon recipe, then you have come to right place. I ended up loving this recipe so much that made it again the week after St. Patrick’s Day. I figured it deserved a proper blog post. If you ever want to get a traditional recipe, go seek out your family. They might have exactly what you need! This recipe varies from place to place and family to family according to my husband’s Irish cousin. You can add bits you like in this recipe and leave out bits you don’t like. That is another tip from husband’s cousin. Here is the recipe that I got from straight from Ireland.

You will need:

  • 1/2 Head of Cabbage
  • 1/2 of an White Onion (I only had purple.)
  • 6 Slices of Bacon
  • 3 Tablespoons of Irish Butter
  • 2 Eggs
  • 5 Floury Potatoes
  • 1 Cup Butter
  • 1 or 2 cups of Milk
  • 1 or 2 Tablespoons of Olive Oil  (Traditionally they use Lard.)
  • Salt & Pepper

How to make Colconnan

Wash and peel your potatoes.

In a large pot, bring water to a boil. Boil the floury potatoes until they are soft. I used six potato’s but you can really use as many as you want.

While the eggs are boiling, whisk up some eggs. I used two eggs but again you can use as many as you want.

Now, it’s time to scramble your eggs.

Once the eggs are done cooking, you can start to cook up your bacon slices.

Now that the potatoes are done boiling and you have drained out the water, it’s time to mash the potatoes.

The next step now is to cook the cabbage. You basically want to brown the chopped cabbage. I used a little olive oil to cook the cabbage with.

Now, that the cabbage is browned, it’s time to add the bacon, the eggs and the cabbage, to the mashed potatoes.

Now, it’s time to enjoy the meal!

“An Irish Blessing- As you slide down the Bannister of Life, May the Splinters never point the wrong way.”

Growing up, that hot plate seen in the above picture was my favorite. I remember as a child always reading it as it sat on the kitchen table.

Traditional Colcannon

Irish Family Recipe
This recipe is straight from Ireland...
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour
Course Side Dish
Cuisine Irish

Equipment

  • Potato peeler
  • Potato masher
  • Large Pot

Ingredients
  

  • 1/2 head Cabbage
  • 6 slices Chopped Bacon
  • 1/2 White Onion
  • 5 Floury Potatoes
  • 3 tbsp Irish Butter
  • 2 Eggs
  • 1 cup Milk
  • 1 or 2 tbsp Olive Oil (Traditionally, they use Lard.)
  • Salt & pepper to taste

Instructions
 

  • Wash and peel your potatoes. In a large pot, bring water to a boil. Boil the floury potatoes until they are soft.
  • In a frying pan, fry (sautéed) the cabbage and the onion in lard. When done cooking, set that aside in a dish. In the same frying pan, cook the chopped bacon. When done cooking the bacon, set that aside in a separate dish as well. In that same frying pan, cook up some scrambled eggs.
    In the large pot, drain your potato water and mash your boiled potatoes. In the same pot add your milk, butter, salt, and pepper to taste. Then add the cabbage, onion, bacon, and eggs. Mix it all together and serve.
  • Note: Traditionally, this recipe in Ireland is made with cheap cabbage and is cooked in lard. I didn't have any, so I decided to use olive oil instead. In Ireland, they use the term fried. I assumed it meant sautéed. It means it's done in a frying pan and not deep-fried. I sauté my cabbage and onion in my cast iron pan.
    When I first made this, I actually cooked the bacon and the onion together. I didn't have a white onion so I substituted it with a purple one. White onions have a stronger taste and are traditionally used in this recipe. Now, you can serve the bacon and the eggs separately if you want with this dish, which is the traditional way to make it. You can also omit the bacon if you don't eat meat. I mixed it all together because the bacon gives everything flavor.
    Another term they use in Ireland is floury potatoes. These potatoes have a fluffy dry texture and are great for boiling. For this recipe, I used whatever potatoes I had on hand. Also, I was told you could fry your eggs and add them with your side dish, which is the traditional way to do it. I just simply scrambled my eggs and added them into the recipe. Instead of cooking my bacon whole the traditional way for this recipe, I chopped it up and added it to the recipe. In this recipe, I used regular butter. I highly recommend you use Irish butter because it tastes so yummy.
  • Since this is a traditional Irish recipe, I wanted to make everything authentic in honor of St. Patrick's day and in honor of my husband's family back in Ireland. There were only two mistakes I made, which was the eggs and the bacon are both cooked separately and served on the side. Online has so many different variations of this recipe. None of which, I found to be traditional but more like American. This recipe calls for cabbage and not kale. Kale is not traditionally used in this recipe. I do plan to make this recipe again using lard. I also plan to fry my egg and bacon as well and serve it on the side. I will share an up-to-date version of that recipe in the future. The way I did make it, turned out amazing! For now, enjoy!
Keyword Cabbage, Easy, Irish, Potatos, Side Dish, Simple

#Colcannon #traditionalirishrecipe #easytomake #St.Patrick’sDay #Irish #simpledish #familyfavorite #mouthwatering #luckoftheirish #Irishfood #March17th 

Beannachtaí na Féile Pádraig oraibh! That means "Happy St. Patrick's Day" in Gaelic. My husbands cousins speaks Gaelic and write it too. ☘️

 

Easy Enchiladas

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Easy Enchiladas!

One of my favorite things to eat besides Italian food is Mexican. I enjoy going to Mexican restaurants and eating their food. Most Mexican restaurants serve a lot of food. I love that because I can get two meals out of one dish. I love socializing at a restaurant with family and friends. I enjoy sitting down at the restaurant and having chips and dips. When I am at home, I love to cook Mexican food. When I cook Mexican food, it is pretty basic and probably not authentically correct. In America, we surround ourselves with many different cultures. We also exposed ourselves to different types of foods in this country. That is what makes America a unique place to live. Over the years, we have Americanized many dishes found in other place’s around-the-world. It is hard to know what is authentically correct when searching for recipes online or in a cookbook. In California, Mexican food is something everyone seems to enjoy. In this state, you will see a lot of Mexican restaurants, street vendors selling Mexican food, or simply grocery stores that only sell Mexican food. When you are native and raised in California, Mexican food seems to be the only food people look forward to in this state. When people leave California to visit other places, Mexican food is not the same as elsewhere. Every person in California will tell you this to be the truth. Growing up, my mom used to make enchiladas. She always made easy enchiladas. Cooking easy recipes was something my mom always did. She took after her mom when it came to cooking. She wanted to make recipes that did not have a lot of ingredients. She also wanted to make simple recipes. Growing up, she would make these simple enchiladas. For this recipe, she always used ground turkey. Instead, I made it with chopped chicken instead to change it up. It was a great dinner! It was fun cooking this simple meal.

How To Make Easy Enchiladas

Ingredients:
7 Diced Garlic Cloves
1 Yellow Onion Chopped
1 Can of Olives Chopped
1 Cup Shredded Cheddar Cheese
2 Cans Enchiladas Sauce
1 Package of Large Tortillas
1 Bag Frozen Chicken Thighs Chopped

Defrost the frozen chicken and chop it up. Cook the chop chicken pieces in a medium size pan.

Next, add the onion with the chicken. Brown the onion until soft and translucent.

Then, cook the sliced olives with the onion and the chicken.

Now, add the diced garlic with the olives, onion and chicken and cook for another few minutes.

Last, add the enchilada sauce to the pan and let it simmer for a few minutes, until it bubbles.

The, add the shredded cheddar cheese to the meat mixture.

Now, it’s time to line the baking pan with some enchilada sauce.

Dip, the tortillas in the can of enchilada sauce.  The enchilada sauce will help to soften up the tortilla. 

Using, a large spoon, add the chicken mixture to the tortilla.

Roll-up the tortilla.

Make, eight tortillas. Then, pour the rest of the enchilada sauce over the tortillas.

Bake, in the oven for 3:50 for about 45 minutes. Sprinkle shredded cheese on top of the enchiladas when it has done cooking.

This dish serves eight people.

Now, you are ready to serve! Eat your heart out! Cómete tu corazó!

Feel free to comment on the recipe if you want to try and make it or if you end up making it. Also, like and subscribe to “A Handmade Story”!

“Life without Mexican food is no life at all.” 

Easy Enchiladas

Print Recipe Pin Recipe
Cuisine Mexican

Equipment

  • 11 x 15 Baking Pan
  • Large Cooking Pan

Ingredients
  

  • 7 Cloves Diced Garlic
  • 1 Whole Yellow Onion Chopped
  • 1 Can Olives Chopped
  • 2 Cups Shredded Cheddar Cheese 
  • 2 Cans Enchiladas Sauce
  • 1 Package Large Tortillas 
  • 1 Bag Frozen Chicken Thighs Chopped

Instructions
 

  • Directions:
    Defrost the bag of chicken thighs. When, the chicken thighs have become completely thawed, cut the chicken into pieces. Next, dice seven cloves of garlic and chop one onion. Slice the olives in the can. In a large cooking pan, cook the chicken pieces with the onion. Once the chicken gets browned, cook the sliced olives with the onion and the chicken. Cook the garlic with the olives, onion, and chicken. Add, the enchilada sauce to the pan and let it simmer for a few minutes. Then add the shredded cheddar cheese to the meat mixture. Line the baking pan with enchilada sauce. Dip, the tortillas in the can of enchilada sauce. The enchilada sauce will help to soften up the tortilla. Using a large spoon, add the chicken mixture to the tortilla. Roll up the tortilla. Make eight tortillas. Then, pour the rest of the enchilada sauce over the tortillas. Bake in the oven for 3:50 for about 45 minutes. Sprinkle shredded cheese on top of the enchiladas when it has done cooking. This dish serves eight people.
Keyword Dinner, Easy, Family Favorite, Mexican Inspired, Serves Eight People, Super Yummy

#enchiladas #easyrecipe #familyfavorite #superyummy #serveseightpeople #mexicanrecipe #dinner #plentyofleftovers #ahandmadestory #likeandsubscribe

Easy Mexican-Inspired Breakfast

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Easy Mexican- Inspired Breakfast

Growing up, I had the opportunity to watch my grandmother cook a lot in her home when we would go up and visit her. My grandmother was someone who did not know how to cook. My grandfather had to teach her how to boil water when they were starting their marriage so she could make some pasta. Over the years, my grandmother learned how to cook. She was a self-taught cook who could make anything taste yummy. She would collect recipes and cookbooks over the years and be inspired to make something easy and delicious. She was known for writing notes in her cookbooks or on napkins found in her cookbook. She was always playing around with recipes and seeing which ones she liked the best. One of the things my grandmother was known for was cooking simple dishes. She never cooked recipes with lots of ingredients or long directions. She never picked out recipes with things you could not find in a traditional grocery store. She was all about simple cooking! Now, I look back and miss her cooking so much. When I visit her in her home, we always like to talk. Sometimes, we discuss food. My grandmother remembers how much she used to cook and thinks she is still cooking in her kitchen. It is cute to talk to her as if she’s still cooking.

One morning, I could not figure out what to make for breakfast. I wanted something simple but not traditional eggs and toast. I was not in the mood for having a bowl of cereal or cooking up some oatmeal. Instead, I was craving something with a dollop of sour cream on it. That morning I decided to make a Mexican-inspired breakfast. I love Mexican food because it is delicious and so flavorful. I have made this recipe before. I enjoy the simplicity of a dish like this. What I love about this recipe is that these are all ingredients you might already have in your refrigerator. I decided that morning that I wanted to make this simple breakfast. Then I would turn it into a blog post. Well, I ended up making breakfast and forgot to add two ingredients. When I photographed the breakfast, I disapproved of all the photos. Several days later, I made the same breakfast again. This time, I had all the right ingredients, and my pictures came out the way I envisioned. I figured I would share the recipe. This breakfast is so easy to make. It does not require a bunch of ingredients. It is colorful and tasteful, plus it is supper yummy.

Ingredients:
6 Eggs
6 Mini Tomatoes
Pepper
1/2 Bell Pepper
2 Small Tortillas
1 Avocado
1/2 Cup Cheddar Cheese
1/2 Cup Cilantro
Sour Cream

Directions:
In a bowl, whisk six eggs. In a large skillet, heat some butter on low. Once the butter is heated, add the egg mixture. Cook some scrambled eggs. I like to sprinkle pepper first before I cook the eggs. A trick I learned once when watching a YouTube video was to let the egg mixture sit for about twenty seconds in the pan. Stir the eggs with the spatula, lifting and folding as you go along. Then for another ten seconds, let the eggs sit and repeat the lifting and folding process. Once the eggs are complete, turn off the burner. The eggs will turn out perfectly when you cook them this way. Next, chop some tomatoes and bell pepper. Shred some tortillas and add them to the egg mixture. Add the chopped tomatoes and bell pepper to the egg mixture in the pan. Top with shredded cheddar cheese, cilantro and avocado. Serve with a little dollop of sour cream. This dish serves about two to three people. Enjoy!

“Cooking well doesn’t mean cooking fancy.” – Julia Child

9. 1 Corinthians 10:31 “So, whether you eat or drink, or whatever you do, do all to the glory of God.”

#mexicaninspiredrecipe  #cooking #easyrecipe #ahandmadetory

Easy Mexican-Inspired Breakfast

Jodi
Easy to make Mexican-inspired breakfast with ingredients found in your kitchen.
Print Recipe Pin Recipe
Prep Time 5 days
Cook Time 5 days
Course Breakfast
Cuisine Mexican
Servings 3

Equipment

  • 1 Skillet

Ingredients
  

  • 6 Eggs
  • Pepper
  • 7 Mini Tomatoes
  • 1/2 Cup Bell pepper
  • 2 Corn Tortillas
  • 1 Avocado
  • 1/2 Cup Cheddar Cheese
  • 1/2 Cup Cilantro
  • Sour Cream

Instructions
 

  • In a bowl, whisk six eggs. In a large skillet, heat some butter on low. Once the butter is heated, add the egg mixture. Cook some scrambled eggs. I like to sprinkle pepper first before I cook the eggs. A trick I learned once when watching a YouTube video was to let the egg mixture sit for about twenty seconds in the pan. Stir the eggs with the spatula, lifting and folding as you go along. Then for another ten seconds, let the eggs sit and repeat the lifting and folding process. Once the eggs are complete, turn off the burner. The eggs will turn out perfectly when you cook them this way. Next, chop some tomatoes and bell pepper. Shred some tortillas and add them to the egg mixture. Add the chopped tomatoes and bell pepper to the egg mixture in the pan. Top with shredded cheddar cheese, cilantro and avocado. Serve with a little dollop of sour cream. This dish serves about two to three people. Enjoy!

Notes

When I made this recipe, the eggs were the only thing I cooked. For the tortillas, I had to warm them up in the microwave. The ones I had were frozen. They last longer when you freeze tortillas. You can warm the tortillas or if you want you can cook them on the stove. For this recipe, you can use any kind of bell pepper. I didn't cook the bell pepper or the tomatoes. I just added them as if you were making a taco salad. Enjoy the recipe!
Keyword Breakfast, Colorful, Easy, Light, Mexican Inspired

Yogurt Parfait

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Yogurt Parfait

October is here! Fall is a great time to embrace that beautiful October weather. Growing up, I never really thought about the different seasons and what each season brought to the table. Now, that I am older, I enjoy the different seasons that mother nature has given us. People love to say that Californians don’t experience different seasons. When you live in this beautiful state, you get to experience the different seasons with all the greenery or mountains that might surround us. It’s an exciting feeling when you know that fall is here and you can start wearing warmer clothes. It’s also fun to start cooking fall-like dishes for breakfast, lunch, or dinner.

This year, I got a head start on my fall-like dishes. I created a lunch idea that will please anyone who loves to eat. This is a lunch I made one day here at my parent’s house. While visiting my parents and helping them out for a short period, I wanted something healthy to eat for lunch. I made this yogurt parfait using the homemade yogurt my dad put together in his instant pot. What I love about this recipe is that it’s so easy to make. You can serve this for breakfast or even as a dessert. I love how colorful the dish is. It doesn’t require a whole lot of ingredients either. It’s a fun simple fall dish to please anyone!

Side Note: I get my Muesli’s at Trader Joe’s. They have the cheapest price, compared to all other stores.

Yogurt Parfait

Jodi, from A Handmade Story
Quick and easy breakfast or lunch dish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Breakfast
Cuisine Mediterranean
Servings 1 person

Ingredients
  

  • 1 cup Yogurt
  • 1 half Sliced Bananas
  • 1/3 cup Blueberries
  • 1/3 cup Raspberries
  • 1/4 cup Muesli

Notes

In a small bowl add 1 cup of yogurt. Then sprinkle your mueslis on top. Add your sliced bananas, blueberries, and raspberries. Serve cold! Enjoy!
Keyword Breakfast, Colorful, Easy, Parfait, Yogurt

#breakfast #colorful #easy #parfait #yogurt #yogurtparfait #yummyfood #healthy #cooking #fewingredients #TraderJoe’s

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Exodus 3:1 and I have filled him with the Spirit of God, with skill, ability and knowledge in all kinds of crafts–

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