Good Bye Earl

Loaded Cajun Fries***

3 Jumbo Shrimp

Soul Wraps

Fish & Chips

Grilled Chicken

Served on a bed of yellow rice, asparagus & honey glaze

Salmon & Shrimp*

Irish Carbomb - 2 Min Order

Fire It Up

Pineapple Express

Liquid Mary Jane

Mexi Candy

Goodbye Earl

Hennything (Hennessy & Shots)

Water Me Down (Tito's & Malibu)

Bloody Mary

Lady E (Malibu)

Mai Tai (Rum)

White Tea (Vodka or Tequilla)

Green Tea (Jameson)

Margarita (Jose)

The Longest Tea

Hurricane (Rum)

Hawaiian Punch (Amaretto)

In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, and dried thyme. Once the oil is hot, add the chicken breasts to the skillet. Sear for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it. Pour in the chicken broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Prepare the Sauce

Reduce the heat to low, and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese has melted and the sauce is smooth. Return the chicken to the skillet and coat it well with the sauce. Let it simmer for an additional 5 minutes.

Finish the Sauce

While the chicken is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In another skillet, add a splash of olive oil over medium heat. Add the halved cherry tomatoes and spinach, sautéing until the spinach wilts and the tomatoes are soft, about 3-4 minutes. Season with salt and pepper to taste.

Sauté the Vegetables

On a large serving platter, combine the cooked pasta and sautéed vegetables. Place the chicken on top and drizzle with the creamy sauce. Garnish with chopped parsley before serving.

Plate the Dish

Chicken breasts

Olive oil

Garlic cloves, minced

Dried thyme

Salt

Black pepper

Chicken broth

Heavy cream

Parmesan cheese, grated

Fresh parsley, chopped

Pasta (fettuccine or your choice)

Cherry tomatoes, halved

Spinach

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Cut the Potatoes

Place the cut potato strips in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.

Soak in Water

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the dried potato strips to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels. Season with salt immediately.

Fry the Potatoes

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Stir well to combine.

Mix the Spices

Once the fries are cooked and still hot, sprinkle the Cajun seasoning mixture evenly over them. Toss to coat the fries thoroughly.

Season the Fries

On top of the seasoned fries, evenly distribute the shredded cheddar cheese and crumbled bacon.

Add Cheese and Bacon

Place the loaded fries on a baking sheet and put them in a preheated oven at 400°F (200°C) for about 5-7 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove from the oven and sprinkle with chopped green onions. Serve hot with a dollop of sour cream on the side.

Garnish and Serve

Russet potatoes

Vegetable oil

Paprika

Cayenne pepper

Garlic powder

Onion powder

Dried oregano

Shredded cheddar cheese

Cooked bacon, crumbled

Green onions, chopped

Sour cream

Rinse the jumbo shrimp under cold running water. Pat them dry with paper towels. If not already done, peel and devein the shrimp, leaving the tails on for presentation.

Prepare the Shrimp

In a bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for at least 15 minutes to absorb the flavors.

Marinate the Shrimp

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Allow the oil to get hot but not smoking.

Heat the Pan

Add the marinated shrimp to the hot skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.

Cook the Shrimp

Remove the shrimp from the skillet and place them on a serving plate. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side.

Jumbo shrimp

Garlic

Lemon juice

Fresh parsley

In a mixing bowl, combine the cream cheese, garlic powder, lemon juice, salt, and black pepper. Use a hand mixer or a spatula to blend until smooth and creamy.

Prepare the Cream Cheese

Lay out a whole wheat wrap on a clean surface. Spread a generous amount of the cream cheese mixture evenly over the wrap, leaving about an inch around the edges.

Assemble the Wraps

Layer the fresh spinach, sliced cucumbers, shredded carrots, bell peppers, avocado slices, and fresh herbs on top of the cream cheese mixture.

Add the Vegetables

Fold in the sides of the wrap, then roll it up tightly from the bottom to the top. Repeat with the remaining wraps and filling.

Wrap it Up

Cut each wrap in half diagonally and arrange them on a platter. Serve immediately or refrigerate until ready to serve.

Slice and Serve

Whole wheat wraps

Cream cheese

Fresh spinach

Sliced cucumbers

Shredded carrots

Bell peppers (sliced thinly)

Avocado (sliced)

Fresh herbs (basil or cilantro)

In a bowl, season the fish fillets with salt, black pepper, and lemon juice. Let marinate for about 15 minutes.

Season the Fish

In a separate bowl, mix the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the cold beer until the batter is smooth and slightly thick.

Make the Batter

Peel and cut the large potatoes into thick strips, about 1/2 inch wide to resemble chips.

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.

Soak the Potatoes

In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).

Carefully add the potatoes to the hot oil in batches, frying until golden brown and crispy (about 5-7 minutes). Remove and drain on paper towels. Sprinkle with salt.

Fry the Chips

Dip each marinated fish fillet into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry for about 5-6 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Serve the fish and chips hot, garnished with chopped parsley and lemon wedges on the side.

Plate and Garnish

all-purpose flour

baking powder

salt

black pepper

cold beer (or sparkling water)

white fish fillets (cod, haddock, or pollock)

lemon juice

large potatoes

vegetable oil (for frying)

fresh parsley (chopped)

lemon wedges

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Mix the Marinade

Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to overnight for more flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks.

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This will help the juices redistribute and keep the chicken moist.

Let Rest

Boneless, skinless chicken breasts

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir for 1-2 minutes until lightly toasted.

Cook the Rice

Add 2 cups of water, turmeric, and salt to the saucepan. Bring to a boil.

Add Water and Spices

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.

Simmer the Rice

In a bowl, combine the salmon fillets and shrimp with olive oil, minced garlic, lemon juice, salt, and black pepper. Let it marinate for 15 minutes.

Season the Seafood

In a skillet over medium heat, add a tablespoon of olive oil. Place the salmon fillets skin-side down and cook for about 5-6 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.

Cook the Salmon

In the same skillet, add the marinated shrimp. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

Trim the woody ends off the asparagus spears. Rinse and pat dry.

Prepare the Asparagus

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, salt, and black pepper. Sauté for 5-7 minutes until tender and bright green.

Sauté the Asparagus

In a small bowl, mix together honey, soy sauce, and grated ginger until well combined.

Combine Ingredients

On a plate, create a bed of yellow rice. Arrange the sautéed asparagus on one side, and top the rice with the cooked salmon and shrimp. Drizzle the honey glaze over the seafood.

long-grain rice

water

turmeric

olive oil

salmon fillets

shrimp, peeled and deveined

garlic, minced

asparagus spears

honey

soy sauce

ginger, grated

Collect all the ingredients: Guinness, Baileys Irish Cream, and Jameson Irish Whiskey.

Gather Ingredients

Fill a pint glass halfway with Guinness Draught.

Prepare the Glass

In a shot glass, pour 1 oz of Jameson Irish Whiskey followed by 1 oz of Baileys Irish Cream.

Mix the Shot

Drop the shot glass into the pint glass filled with Guinness. Drink immediately for the best experience.

Combine and Enjoy

Guinness Draught

Baileys Irish Cream

Jameson Irish Whiskey

In a large bowl, combine olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice. Mix well to create a marinade.

Add the chicken breasts to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to penetrate.

Coat the Chicken

Preheat your grill to medium-high heat. If you are using a grill pan, heat it over medium-high heat on the stovetop.

Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

In a large skillet, heat a little olive oil over medium heat. Add sliced bell peppers, red onion, and zucchini. Sauté for 5-7 minutes, until the vegetables are tender.

Stir in corn kernels and chopped cilantro. Cook for an additional 2-3 minutes, until heated through. Season with salt and pepper to taste.

Add Corn and Cilantro

Slice the grilled chicken and serve it over the sautéed vegetable medley. Garnish with sliced avocado and lime wedges.

Good Bye Earl

Loaded Cajun Fries***

3 Jumbo Shrimp

Soul Wraps

Fish & Chips

Grilled Chicken

Salmon & Shrimp*

Irish Carbomb - 2 Min Order

Fire It Up

Pineapple Express

Liquid Mary Jane

Mexi Candy

Goodbye Earl

Hennything (hennessy & Shots)

Water Me Down (tito's & Malibu)

Bloody Mary

Lady E (malibu)

Mai Tai (rum)

White Tea (vodka Or Tequilla)

Green Tea (jameson)

Margarita (jose)

The Longest Tea

Hurricane (rum)

Hawaiian Punch (amaretto)