Bella’s Irish Corned Beef and Cabbage

Bella’s Irish Corned Beef and Cabbage

Bella’s Irish Corned Beef and Cabbage


Here’s our traditional “Irish” recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.


  • 3 pounds corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges


  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Latkes and Applesauce from our Family to yours

happy-holidays-bella-lena-hopitalityFrom my family to yours happy holidays……Tis the season for potato latkes and apple sauce. One of if not my very favorite holiday treat. The crispy crunchy texture of the potatoes and, the rich sweet apple sauce or sour cream are just a great combination. I love them with smoked salmon and chives as well. So please use caution around the frying oil and enjoy good eats. Chef Dave,

 bella lena hospitality & the butchery 2016’ Continue reading

6 bean beef chili with roasted poblano and white cheddar cornread


Now that it’s cold and we are in the midst of winter season, I was thinking about these two recipes.  Whenever it’s cold I want to eat stick to your ribs food that can be made and eaten for several serving periods throughout the day.  These are great for gatherings and large groups of people.  Bring this to the tailgate or the family holiday pot luck dinner….Enjoy and good eats!

Six Bean Beef Chili


  • 1 t. canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 1 Cup Cremini (baby Portobello) Sliced Mushrooms or Button mushrooms
  • 2 Ground Beef (lean) (you could use ground turkey)
  • 2 T. chili powder
  • 1 t. Cumin
  • 2 T. tomato paste
  • 1 t. dried oregano
  • 1 t. kosher salt
  • 1⁄4 t. cayenne
  • 1 16oz. can black label San Marzano Whole Tomatoes
  • 2 red bell peppers, finely chopped
  • 1 16oz. can Six Bean Medley, drained and rinsed
  • 1⁄2 cup sour cream
  • 1⁄4 cup chopped chives or scallions



  • Heat a large pot over medium. Add oil, then garlic, onion and mush- rooms. Cook until onion and mush- rooms start to soften, about 3 min. crumble in meat. Stir in chili pow- der, tomato paste, dried oregano, salt and cayenne. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  • Add tomatoes and break them up into small pieces with a wooden spoon. Stir in peppers. Reduce heat to medium-low. Simmer, covered, until peppers are tender, 10 min. Stir in beans until warmed through, 2 more min. Spoon chili into bowls. Top with sour cream, cheese and chives.


Roasted Poblano and Aged Cheddar Cornbread


  • 1 T. bacon drippings
  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 T. sugar (optional)
  • 1 egg (optional)
  • 1 1/4 cups buttermilk
  • 6 T. unsalted butter, melted
  • ¼ cup Poblanos roasted, seeded and chopped
  • ¼ cup aged white cheddar grated


1 Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 400° with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

2 Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

3 Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

4 Rest bread in skillet, then serve: Let the bread rest for 10-30 minutes in the skillet before cutting it into wedges and serving.

To avoid burning your hand because you’ve forgotten the pan is hot, I recommend placing a pot holder on the pan’s handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.


Recipe of the week – Turkey Flautas (Taquitos) with homemade Guacamole


Turkey Flautas (Taquitos) with homemade Guacamole

After a great holiday feast I often have leftovers and have to come up with great ideas, here’s a great one if you ask me. A great idea for that leftover turkey all rolled up and tasty. When I have leftover Turkey, chicken or even steak I shred or chop it into small pieces and add some ingredients to make it a special appetizer.  With very little effort you too can make these crunchy rolls. Enjoy, Good Eats! Continue reading

Recipe of the week – Sweet Potato Fries


Recipe of the week – Sweet Potato Fries

This recipe combines two of my favorite things sweet potatoes and mustard. Thinking of fall and the great late harvest produce I always start with squash or sweet potatoes. This recipe will is both healthy and delicious, if you do not want the kicking honey mustard dipping sauce you can use your favorite dressing, bbq sauce or even hot sauce. Some even like them with no dipping sauce at all.  I will be serving these awesomely delicious “fries” at Thanksgiving this year as my 2 year old daughter will not eat a meal without ‘French fries”. So try them tonight and see if they make the cut for your holiday feast table! Enjoy, good eats!

Sweet Potato Fries

2 # Sweet Potatoes, peeled

3 T. Olive Oil

1 t. Garlic Powder

1 t. paprika (smoked if you like)

½ t. Cayenne Pepper

1 T. Coarse Salt

½ t. Black Pepper

5 Easy Steps

  • Heat oven to 400 degrees
  • Cut the sweet potatoes into sticks 1/4 – 1/2 inch wide and approximately 3 inches long, toss in olive oil
  • Mix all spices in small bowl / toss sweet potato sticks in spices
  • Line baking sheet with parchment paper / Spread potato sticks out evenly on parchment lined baking sheet
  • Bake until golden brown and crispy about 15 minutes on one side toss and finish for another 10 minutes or again till golden brown and crispy

Enjoy with this dipping sauce…

Kicking Honey Mustard Dip





1 t. Cayenne Pepper

  • Mix all in bowl and serve slightly chilled, add salt and cayenne to taste. Dip Sweet Potato Fries or regular fries in this great little kicking honey mustard dipping sauce.