Creamy Mushroom or Special Chicken Noodle

Dublin's Homemade Soup

Dublin Pot Roast, Dublin Mashers, Carrots

Dublin Pot Roast To Go

With Chicken

Dublin's Famous Cheese Sauce

Add Salad

Chili

Dublin Mashed Potatoes

Dublin's Cole Slaw

Joe's Chili

Homemade Soup

Dublin's Old Fashioned Chef Salad

Dublin Cobb Salad

Add Meat Balls (15)

Make it Baked with Mozz / Prov Cheese

Add BBQ Pulled Pork

Add Grilled or Breaded Chicken Breast

Plain, BBQ, Buffalo, or Buffaque

Chicken Marsala Dinner

Dublin Traditional Fried Chicken

Grilled Chicken Breast

Joe's Special Marsala / Sour Cream Meatballs

Grilled Chicken Breast Dinner

Chicken Marsala

Fried Breaded Pickles

In a large pot, melt 3 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Sauté Vegetables

Add the sliced mushrooms to the pot and cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.

Cook Mushrooms

Sprinkle 1 tablespoon of all-purpose flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Make Roux

Gradually pour in 4 cups of vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and let it cook for 10 minutes.

Add Broth

Stir in 1 cup of heavy cream, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried thyme. Simmer for an additional 5 minutes.

Add Cream and Season

Remove from heat, stir in 2 tablespoons of chopped fresh parsley, and serve hot.

Garnish and Serve

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing for about 5 minutes until the vegetables are softened.

Sauté Aromatics

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in 6 cups of chicken broth and bring to a boil. Once boiling, add the shredded cooked chicken, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried thyme.

Add Broth and Chicken

Add 2 cups of egg noodles to the boiling soup, cooking for 8-10 minutes or until the noodles are tender.

Cook Noodles

Stir in 2 tablespoons of chopped fresh parsley, remove from heat, and serve hot.

Mushrooms, sliced

Onion, chopped

Garlic, minced

Butter

All-purpose flour

Vegetable broth

Heavy cream

Salt

Black pepper

Thyme, dried

Parsley, fresh, chopped

Cooked chicken, shredded

Carrots, diced

Celery, diced

Egg noodles

Chicken broth

Olive oil

In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set it aside.

Sear the Beef

In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the thyme and bay leaves.

Deglaze and Add Ingredients

Return the beef roast to the pot, cover, and simmer on low heat for approximately 3-4 hours, or until the meat is tender and easily pulls apart.

Cook the Roast

In a large pot, add the cubed potatoes and enough water to cover them. Bring to a boil and cook for about 15-20 minutes or until tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

In a skillet, melt the butter over medium heat. Add the sliced carrots and sauté for about 5-7 minutes until they begin to soften.

Sauté the Carrots

Stir in the honey, salt, and black pepper. Cook for an additional 3-5 minutes until the carrots are tender and glazed.

Add Honey and Season

beef chuck roast

olive oil

onion, chopped

garlic, minced

beef broth

Worcestershire sauce

thyme, dried

bay leaves

salt

black pepper

potatoes, peeled and cubed

butter

heavy cream

carrots, sliced

honey

Start by trimming any excess fat from the chicken breasts. Pat them dry with a paper towel.

Prepare the Chicken

In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Mix well. Add the chicken breasts to the bowl, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Heat a grill or a large skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

Preheat the Grill or Pan

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

Cook the Chicken

Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Garnish with fresh parsley before slicing and serving.

Rest and Serve

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Black Pepper

Paprika

Fresh Parsley

In a medium saucepan over medium heat, melt the unsalted butter, stirring occasionally until fully melted.

Melt the Butter

Sprinkle the all-purpose flour over the melted butter and whisk continuously for about 2 minutes to create a roux, ensuring it doesn’t brown.

Add Flour

Gradually add the whole milk to the roux, whisking constantly to prevent lumps from forming. Continue cooking for about 5 minutes, until the mixture thickens.

Incorporate Milk

Reduce the heat to low and stir in the grated sharp cheddar cheese and softened cream cheese, mixing until both cheeses are completely melted and the sauce is smooth.

Add Cheeses

Stir in the Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika, mixing well to combine all ingredients thoroughly.

Season the Sauce

Remove the cheese sauce from heat and serve immediately with your favorite dishes, such as nachos, pasta, or vegetables.

Serve

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese, grated

cream cheese, softened

Dijon mustard

garlic powder

onion powder

paprika

Rinse the romaine lettuce under cold water, then chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.

Prepare the Salad Base

Halve the cherry tomatoes and add them to the bowl. Peel the cucumber, slice it in half lengthwise, and then slice it into half-moon shapes. Add the cucumber to the bowl.

Prepare the Vegetables

Peel and thinly slice the red onion. Add the sliced onion to the salad bowl.

Add Onion

Crumble the feta cheese and sprinkle it over the salad. Slice the carrots into thin strips or rounds and add them to the salad bowl. Add the olives as well.

Add Toppings

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey until well combined. Season with salt and black pepper to taste.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all the ingredients. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.

Combine and Serve

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olives

Carrots

Red Wine Vinegar

Dijon Mustard

Honey

Gather all ingredients and prepare vegetables by chopping onion, bell pepper, carrot, and celery into small pieces, and mincing the garlic.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Sauté the Base Ingredients

Stir in the minced garlic, chopped bell pepper, carrot, and celery. Cook for another 5-7 minutes until the vegetables soften.

Add Garlic and Vegetables

Add the ground beef or turkey to the pot. Cook, breaking it apart with a spoon, until browned all over, about 6-8 minutes.

Brown the Meat

Stir in the canned diced tomatoes, kidney beans, and black beans. Mix well to combine all ingredients.

Mix in Beans and Tomatoes

Add chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (to taste). Stir to incorporate the spices evenly.

Season the Chili

Pour in the beef or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.

Add Broth and Simmer

After simmering, taste the chili and adjust seasoning if necessary, adding more cayenne pepper for heat if desired.

Taste and Adjust Seasoning

Ladle the chili into bowls and serve hot. Optionally, garnish with shredded cheese, sour cream, or chopped green onions.

Bell pepper, chopped

Carrot, chopped

Celery, chopped

Ground beef or turkey

Canned diced tomatoes

Canned kidney beans, drained and rinsed

Canned black beans, drained and rinsed

Chili powder

Cumin

Cayenne pepper

Beef or chicken broth

Start by peeling the russet potatoes with a vegetable peeler. Once peeled, chop them into evenly sized cubes (about 1-inch each) to ensure even cooking.

Peel and Chop Potatoes

Place the chopped potatoes into a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Boil Potatoes

Once the potatoes are cooked, drain them in a colander. Return the drained potatoes to the pot over low heat for 1-2 minutes to evaporate any excess moisture.

Drain and Return to Pot

Using a potato masher or a fork, mash the potatoes until they reach your desired consistency. For a creamier texture, you can use a potato ricer.

Add the 4 tablespoons of butter and 1 cup of milk to the mashed potatoes. Stir well until the butter is melted and fully incorporated, and the mixture is smooth.

Add Butter and Milk

Season the mashed potatoes with 1 teaspoon of black pepper and adjust salt to taste. Mix well to combine all ingredients.

Season

Spoon the Dublin mashed potatoes into a serving dish. Top with a dollop of sour cream, a sprinkle of chopped green onions, and a generous amount of shredded cheddar cheese. Serve warm.

Russet potatoes

Milk

Chopped green onions

Sour cream

Shredded cheddar cheese

Using a sharp knife or a mandoline, shred the green cabbage into thin strips. Place the shredded cabbage in a large mixing bowl.

Shred the Cabbage

Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.