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Spring Into the Home Show…

 
     
 

I have said before that, for me, the unofficial kick off to Spring is the West Branch Builders Home Show. I know spring isn’t far away when it is time for the Home Show. Webb Weekly has a booth at the show every year and this year is no different. We will be upstairs, so be sure to come up and say hey!
  As usual we are doing a giveaway so stop by to register to win an amazing grilling package! We are giving away a grill from Elery Nau Hardware and to make sure you can start using the grill right away, we are also throwing in a $100 gift card to Rupert’s Specialty Meats so you can grab some steaks to grill!
  If you’ve never been to the Home Show, you have to come check it out! There are over 150 vendors this year that are ready and willing to help you with all of your home improvement projects. Valarie Komarnicki is heading up the Builders now and I’m sure she has another successful Home Show in the works.
  The Builders also give away (3) $750 gift certificates so be sure to enter to win those! That could go a long way toward spring projects! Admission is $5, but if you bring a can of food you can save a buck.
  Faith and Begorrah…speaking of signs of spring…St. Paddy’s Day is this weekend! I know that the Parade and Pub & Restaurant tour were last weekend, but I’m sure some of you will be out celebrating the luck of the Irish this weekend as well. If so, please be safe out there. Always designate a driver or makes plans for a safe ride home!
  If you are choosing to stay home this weekend, you can celebrate St. Paddy’s Day with some Irish themed food! I found a couple of recipes that are on my to-do list!
First up…
Mini Shepherds Pie:
Ingredients
• Cooking spray, for muffin tin
• 2 tbsp. all-purpose flour, plus more for work surface
• 2 lb. sheets refrigerated pie crust
• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 Carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 c. frozen peas
• 1 c. frozen or canned corn
• 2 tbsp. butter
• 1/2 c. low-sodium beef broth
• 1 1/2 c. prepared mashed potatoes
• Chopped fresh parsley, for garnish
Directions
  Preheat oven to 375º and coat a muffin tin with cooking spray. Lightly flour a work surface. Using a glass, cut pie crust into rounds for your muffin tin. Place pie crust in each cup and gently press down.
  Bake until lightly golden, 6 to 8 minutes. Heat broiler.
  Meanwhile, make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
  Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
  Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth.
  Combine with mixture and cook until thickened, 3 minutes.
  Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes.
  Broil until golden, 5 minutes.
  Garnish with parsley and serve.

  If you are looking for something more snacky or as an appetizer, then consider this…
Cheesy Beer Bread
Ingredients
• 1 large boule of bread
• 1 stick butter, melted
• 3 cloves garlic, minced
• 2 tbsp. chopped fresh chives
• 1/3 c. Guinness
• 2 1/2 c. shredded sharp Cheddar
Directions:
  Preheat oven to 350 degrees F. Using a serrated knife, crosshatch the boule, making slices every inch around the loaf in both directions.
  In a small bowl, stir together melted butter, garlic, and chives. Brush entire boule with butter, being sure to get into crevices.
  Pour Guinness between crevices.
  Stuff crevices with cheddar and wrap completely in foil.
  Bake for 20 minutes, then unwrap foil and bake 10 minutes more. Serve immediately.

  So there you have it! I have your weekend covered with a family-friendly activity and something good to fill your belly! Enjoy the weekend!