Sensational Savories

What You’ll Need

Makes 8 servings

  • 1 teaspoon vegetable oil
  • 4 slices thick-cut bacon, diced
  • 3 pounds boneless chuck roast, cut into 1-inch pieces
  • Salt and freshly ground pepper, to taste
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 ½ cups Guinness beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 ½ cups beef broth
  • 2 sprigs thyme
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • ½ cup chopped parsley
  • Dutch Oven

Instructions

  1. In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.
  2. Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.
  3. Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.
  4. Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
  5. Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil.
  6. Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.
  7. Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour.
  8. If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.
  9. Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary.
  10. Stir in the chopped parsley and serve!

What You’ll Need

Makes 10 servings

  • 4-5 pound corned beef brisket *see note
  • 1/3 cup Dijon mustard
  • 1 tablespoon vinegar white vinegar, or apple cider vinegar
  • 3 tablespoon brown sugar
  • 2 tablespoon garlic powder
  • 1 pickling seasoning packet usually included with meat

Optional extra spices for the top

  • 1 tablespoon mustard seed
  • 1 teaspoon caraway seeds
  • 1 teaspoon thyme
  • 8 black peppercorns

Instructions

  1. Preheat the air fryer to 350 degrees F.
  2. While it preheats, combine the mustard, vinegar, brown sugar, and garlic powder. (1/3 cup Dijon mustard,1 tablespoon vinegar,3 tablespoon brown sugar,2 tablespoon garlic powder)
  3. If you are using extra spices on top of the brisket, combine the mustard seeds, caraway seeds, thyme, and peppercorns in a bowl. (1 tablespoon mustard seed,1 teaspoon caraway seeds,1 teaspoon thyme,8 black peppercorns)
  4. Open the brisket package and remove the seasoning packet. Pour it in a bowl with the extra spices if using them.
  5. Once the air fryer is preheated, line the basket with aluminum foil. Take the brisket out of its package and rinse it with cold water. Pat it dry, and put it in the basket.
  6. Smear the mustard mixture over the top of the brisket. Sprinkle the spices from the bowl or seasoning package on top.
  7. Air fry at 350 degrees F for 40 minutes. Pull out the basket and spoon some of the juices at the bottom on top of the brisket. If there aren't enough juices, sprinkle it with 1 tablespoon of water.
  8. Air fry at 350 degrees F for another 15 minutes. When it is done, use an instant-read thermometer to verify that the internal temperature of the meat has reached 145 degrees F. If not, air fry it for another 5-10 minutes until done.
  9. Use the aluminum foil to lift the air fryer corned beef out of the air fryer basket and put it on a serving dish. Let it rest for 10 minutes before slicing.

What You’ll Need

  • Large platter or plate
  • Strawberries
  • Oranges
  • Pineapple
  • Kiwi or green grapes
  • Blueberries
  • Red grapes

If you’d like to make it a fruit and veggie rainbow here are some vegetable options:

  • Tomatoes or Red Peppers
  • Carrots
  • Yellow Peppers
  • Brocoli
  • Cauliflower (can be used as clouds at the bottom of the rainbow)
  • Cream cheese icing or Greek yogurt dipping fruit, Veggie dip
  • Bonus fun: white powdered or iced mini donuts at the bottom of the raibow like clouds

Instructions

Cut or peel fruit and veggies and place in an arch following the sequence of the colors of the rainbow (red, orange, yellow, green, blue, purple)

What You’ll Need

  • Your favorite pancake or waffle mix
  • Red, yellow, blue, green food coloring
  • Whipped Cream
  • Syrup or Jam

Instructions

  1. Use your favorite waffle/pancake mix and separate batter into five bowls
  2. add gel food coloring - red, orange, yellow, green & blue
  3. Starting in the center going outward, add blue, green, yellow, orange then red
  4. plate the Waffle at the top of the plate leaving roo for some cream (clouds) and the pot
  5. Serve with a whip cream cloud and syrup or jam in a cauldron
  6. Top the cream with lucky charms marshmallows for a little extra fun