Corned Beef & Beer Cheese Loaded Fries

St. Patrick’s Day celebrations in Colorado are going to look a little bit different this year since we are battling over 3 feet of snow from the weekend! For those of us who are planners, you may have purchased a corned beef knowing the big day was coming up and are now considering how to use it up. Instead of traditional corned beef and cabbage ( a Nana specialty), we have combined every ingredient we love eat to on this Irish holiday and put them together in these decadent and over-the-top loaded fries. We’ve combined beer- a St. Patrick’s Day essential- into a rich and creamy cheese sauce which sits on top of a mound of french fries (they are baked!) and corned beef. If you are stuck inside this week with snow, this is the perfect, indulgent meal to kick off your celebrations!

Corned Beef and Beer Cheese Loaded Fries

  • Servings: 4
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An indulgent take on our favorite St. Patrick’s Day foods and flavors.


  • 3 potatoes
  • 2 tbs canola oil
  • salt and pepper
  • 2 lbs precooked corned beef
  • 3.5 tbs butter
  • 3 tbs flour
  • 2 cups whole milk
  • 1.5 cups lager beer
  • 2 cups shredded cheddar cheese
  • 1 cup shredded provolone cheese
  • 3 tbs Cholula
  • green onion, for garnish


  1. Preheat the oven to 450 degrees.
  2. Scrub the potatoes with the skin on to remove all of the dirt. Cut the potatoes into half inch french fries. Place the fries on a baking sheet and toss with the canola oil and salt and pepper. Bake in the oven for 40 minutes or until the potatoes are crunchy and cooked all of the way through.
  3. While the potatoes are cooking, heat the corned beef per package directions and set aside.
  4. Make the cheese sauce. Melt the butter over medium heat in a 2 inch deep sauté pan. Add the flour and continuously whisk until the flour and butter forms a roux. While whisking, add the milk and stir until the milk thickens. You want a thick, gravy-like consistency. Add the beer and continue to whisk until the texture thickens back to gravy consistency. Stir in the cheddar and provolone cheese and stir until all of the cheese is melted into the milk and beer mixture. Add the Cholula and remove the beer cheese from the heat.
  5. Put it all together. On a large serving dish, lay the fries out in a double layer. Chop the corned beef into bite sized pieces and layer over the fries. Top the fries and corned beef with the beer cheese sauce and sprinkle diced green onion on top. Serve hot!

Braised Short Rib Stew With Cheesy Grits

We love braised short ribs in the winter; they are rich and hearty and the ultimate cold weather treat. They are not on our weekly menu very often because they take a long time to cook to get the meat fall off the bone tender. This really is a recipe for a cold weekend day when everyone is hanging around the house and you have the time to give this recipe some love. Each time we make short ribs we experiment with a variety of ingredients, but our favorite base recipe is a red wine braised short rib with lots of herbs like rosemary and thyme. We have braised the short ribs for four hours so that they are fall off the bone tender. We then like to shred them into bite sized pieces and add them back into the sauce that they were braised in. The result is a savory beef stew that is pretty much to die for. To make the final dish really over the top, we have served the stew over cheesy cheddar grits.

Braised Short Rib Stew

  • Servings: 4
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Winter comfort food at it’s finest. We love this stew on a cold day served over cheesy cheddar grits for a ‘stick to your ribs’ kind of dinner.


  • 3 tbs olive oil
  • 5 lbs bone in short ribs, patted dry and seasoned well on all sides with salt and pepper
  • 1 yellow onion, diced
  • 4 whole carrots, peeled and cut into bite sized pieces
  • 4 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 stem fresh rosemary (approx 4 inches)
  • 4 sprigs fresh thyme
  • 2 tbs tomato paste
  • 14. 5 oz diced tomatoes
  • 2 cups red wine
  • 2-3 cups chicken stock
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tbs butter
  • 3 tbs flour
  • salt and pepper to taste


  1. Heat a large Dutch oven pot over medium-high heat. Add 2 tbs of the olive oil and let it get nice and hot before adding the short ribs to the pot. Sear the short ribs for about 3 minutes per side on all sides, so that the short ribs are nice and brown. Remove the short ribs from the pot and set aside.
  2. Add the remaining 1 tbs of olive oil and the onions, celery, and carrots to the pot. Caramelize for about 4 minutes before adding the garlic. Saute another 2-3 minutes, or until everything is starting to soften and is fragrant.
  3. Add the rosemary, thyme, and tomato paste to the pot. Cook everything for another 3-4 minutes- this helps concentrate the flavor of the tomato paste and give it a nice savory sweetness. Add the diced tomatoes, red wine, and 2 cups of chicken stock to the pot. Season with the salt and pepper and give everything a good stir. Add the short ribs back into the pot, thick side down, and make sure that they are mostly submerged in the liquid. If there isn’t enough liquid to cover them, add additional stock until they are covered. Bring the liquid to a slow simmer, cover the pot, and cook the short ribs for 4 hours. You will be tempted to uncover the lid and peek at the short ribs but keep them covered!
  4. After the 4 hours has passed, remove the short ribs from the pot along with the rosemary and thyme sprigs. Tent the short ribs with foil to keep them warm. In a medium sauce pan, melt the butter and flour to form a roux – an equal mixture of butter and flour that will form a paste. Cook until the roux is a medium brown color. Add a big ladle of the short rib liquid to the roux and continuously stir to thicken the liquid and make sure that the roux is completely blended. Add the mixture to the rest of the short rib liquid and stir well to combine. Bring the liquid to a boil so that the flour cooks through. While the liquid is coming to a boil, shred the meat of the short ribs off their bones. Add the short rib meat back to the pot, stir to combine, and season with any additional salt and pepper if necessary. Serve hot over mashed potatoes or grits.

Smoked Brisket on the Big Green Egg

With the exception of 2020, we usually host a big Friendsgiving sometime in November. We change the theme and menu from year to year, but we always have two staple dishes: fried turkey and smoked brisket. With no Friendsgiving on the docket this year and a hankering for brisket, we decided to make it this weekend for Hanukkah. If you are an “egg head” like we are, and into smoking meats, you know that cooking a giant brisket is a labor of love. The entire process from start to finish is close to 18 hours! This recipe is certainly time consuming but the results are more than worth it.

Smoked Brisket on the Big Green Egg

  • Servings: 12-14
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Our fool proof recipe for the best smoked brisket.


  • 1 brisket, somewhere between 12 and 14 lbs
  • salt and pepper
  • Big Green Egg starters
  • 1 large bag charcoal
  • 4 large pecan wood barbecue smoking chunks
  • 4 large hickory wood barbecue smoking chunks
  • barbecue sauce, for serving (optional)


  1. Fill a medium bowl with water. Submerge the pecan and hickory wood chunks and let them soak for 30 minutes to one hour.
  2. Prepare the brisket. Use a meat carving knife to remove any thick or hard pieces of fat from the brisket and discard. Season all sides of the brisket liberally with salt and pepper.
  3. While the wood chunks are soaking, prepare the egg. Fill the egg with charcoal and light three Big Green Egg starters and scatter throughout the charcoal. Open both air vents at the top and bottom of the egg and let the grill heat up to somewhere between 300-325 degrees.
  4. Drain the hickory and pecan wood from the water. When the Egg has reached 300 degrees, add the smoking chips to the charcoal and prepare the Egg for indirect cooking. Let the Egg temperature rise back to 220 degrees for the duration of the smoking.
  5. Smoke the brisket fat side down for about 4 hours, flipping it to fat side up until the thickest part of the brisket has reached an internal temperature of 165 degrees. Once the brisket has reached that temperature, cover it well on all sides with foil. Continue to cook at 220 degrees until the brisket has reached an internal temperature of 200 degrees.
  6. Once the brisket has reached 200 degrees, remove it from the Egg, wrap it in a few towels, and let it rest in a large cooler for anywhere from 1 hour up to 4 hours. Unwrap the brisket and slice it against the grain to serve. Serve with barbecue sauce, if desired.

Marinated Flank Steak Tacos

Flank steak is one of those cuts of meat that we want to love, but seem to have a hard time preparing correctly. We tend to buy it in a pinch when we don’t want something as decadent as a ribeye. It’s thin like a strip steak but is still a tough cut of meat- it really tastes best after it has been marinated for a few hours, or ideally overnight. After a few attempts at marinating, we finally feel like we have a much better approach to flank steak.

What we love about this recipe is how vinegary the marinade is. The vinegar helps break down the steak and makes it much more tender than cooking it straight away. We have used the steak for tacos in this recipe, but it is versatile enough that you can eat it as is with grilled vegetables or with a drizzle of chimichurri

Marinated Flank Steak Tacos 
Makes: 4 servings 
Prep Time: 24 hours    Total Time: 25 hours 

Ingredients For The Steak: 

  • 1.5 – 2 lbs flank steak 
  • 3/4 cup olive oil 
  • 2/3 cup red wine vinegar 
  • 4 garlic cloves, smashed 
  • salt and pepper  

Ingredients For The Tacos: 

  • 8-12 tortillas, warmed 
  • 3/4 cup cotija cheese, crumbled 
  • 1/4 red onion, thinly sliced 
  • tomatillo salsa 
  • 1 lime, cut into wedges 


  1. Combine the olive oil, red wine vinegar, and smashed garlic in a gallon ziplock bag or a pyrex baking dish. Pat the flank steak dry with paper towel and season it well on both sides with salt and pepper. Add the flank steak to the marinade and refrigerate for at least 4 hours, ideally overnight. Remove from the refrigerator 15-20 minutes before you want to cook the steak to bring it back up to room temperature. 
  2. When it is time to cook the steak, heat a large cast iron skillet over medium-high heat. Let the pan get very hot, letting it get warm for a few minutes, before adding the steak. Cook the steak for 3-4 minutes per side, depending on how close to medium-rare you want the steak prepared. Remove the steak from the pan and let it rest for 8-10 minutes before slicing. 
  3. Serve the steak sliced in tacos with the taco ingredients listed above, or any preferred taco accompaniments. Slice the steak and serve immediately. 

Spicy Enchiladas

The other night we were craving Mexican food and enchiladas was one of the first things that came to mind. Enchiladas are not normally on our menu rotation and we thought this was a fun way to mix up our routine. This recipe is a bit homemade and a bit store bought. By using pre-made enchilada sauce instead of making our own, we found that we were able to save time and not compromise flavor. The result of this dish is a cheesy, savory, can’t stop eating until you are licking the plate kind of dinner that the whole family will love.

Spicy Enchiladas

Makes:6-8 servings

Prep Time: 20 minutes Total Time: 35 minutes


  • 2 tbs olive oil
  • 2 garlic cloves, minced
  • 1 white onion, diced
  • 2 lbs ground beef
  • 1- 4.5 oz can diced green chiles
  • 2 tbs chili powder
  • 2 tsp cayenne powder
  • 2 tsp salt
  • 1 package of tortillas (we used whole wheat, but whatever floats your boat will do)
  • 4 cups of enchilada sauce
  • 2 cups shredded cheddar
  • Optional toppings: sour cream, guacamole, olives, cilantro


  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a deep pan over medium heat. Add the garlic and onion and sauté for 5 minutes until the onions are translucent.
  3. Add in the ground beef and use a spatula to break the beef up into small pieces. Continue to “chop” and stir the beef for 5 minutes, or until the beef is mostly cooked through. Add the green chiles, chili powder, cayenne powder and salt and stir until all of the ingredients are well incorporated and the beef is thoroughly cooked (about 2 minutes). Remove from the heat.
  4. Put 1/4 – 1/2 cup of the beef mixture into a tortilla and roll in up as thinly as possible. This does not have to be perfect, just try to be consistent with portions. Place the tortilla in a large baking dish (must be at least 2 inches deep). Continue this process until the baking dish is full with tortillas. If you have extra ground beef, pour it over the top of the tortillas.
  5. Pour the enchilada sauce evenly over the top of the tortillas. You will want to be sure the tortillas are fully covered. Sprinkle the cheese on top and place in the oven for 10 minutes.
  6. Serve warm and top with sour cream, guacamole or any other extras you would like!

Reverse Seared Ribeyes

We filmed our first Instagram Story recipe making these reverse seared ribeyes and our followers were sliding into our DMs like crazy trying to get that steak! We wanted to give everyone the full recipe on the blog because cooking steaks with the reverse sear method is a fool proof way to have a fantastic steak. For those that don’t know the process, reverse searing is cooking a meat at a low temperature in the oven (200 degrees) for an extended period of time (approximately one hour) and finishing the cook by searing the steaks at high heat before serving. This is similar to the sous vide method but with less equipment. Although it takes longer to prepare, the benefit is a much more controlled cook on the steak. Instead of having a steak with a charred outside, pink outside layer and red center, these steaks are evenly cooked through to your desired temperature. If you are uncomfortable cooking steaks on the grill, this is a great way to get your feet wet.

Reverse Seared Ribeyes

Makes: 4 servings

Prep Time: 1 hour Total Time: 1 hour 10 minutes


  • 2- thick cut, bone-in ribeyes at room temperature (at least 1 inch thick, closer to 2 inches thick is preferred)
  • salt and pepper
  • 2 tbs butter
  • 2 cloves garlic
  • 2 sprigs thyme


  1. Preheat the oven to 200 degrees. Pat the steak dry with paper towels and season the steak generously on all sides with salt and pepper. Place the steak on a baking rack on top of a cookie sheet and cook in the oven for approximately 1 hour, or until your desired cooking temperature is reached (see note below).
  2. After 55 minutes have passed, heat a cast iron pan over medium-high heat. Do not add anything to the pan, you just want it to get nice and hot so that the steaks are seared correctly.
  3. When the steaks are finished in the oven, remove them and set them next to the cast iron. Add 1 tbs of the butter, the garlic, and the thyme to the pan. Give everything a quick swirl before adding the steaks. Sear all edges of the steaks for 2-3 minutes per side.
  4. Reverse seared steaks do not need to be rested. Remove from the pan, slice, and serve.

Note: The thickness of your steak will determine how long the steaks need to be in the oven for, and that is best measured with a meat thermometer if you have one. If you prefer the steaks medium-rare, cook in the oven until the steaks are about 115 degrees. If you prefer the steaks medium, 125 degrees. Searing the steaks in a cast iron will bring the final temperature up to the appropriate place (130 and 140 degrees, respectively). A general guideline if you don’t have a meat thermometer is that a thinner steak (1 inch) will cook about 50 minutes, a steak closer to 2 inches will cook about 60 minutes, and a thick thick steak (2 1/2 inches+ will cook closer to 80 minutes in the oven.

Spaghetti Squash Enchiladas

A few weeks ago we asked our Instagram followers what kind of recipes they were looking to see in the new year. A few of you asked for recipes with spaghetti squash. Ask and you will receive! Spaghetti squash is a great substitute vegetable if you are looking to eat less carbohydrates. Instead of thinking of spaghetti squash as simply a substitute for pasta, we like to think of it as a base for any casserole-type entree. Insert this recipe for spaghetti squash enchiladas. Everything you love about baked enchiladas but without the tortillas, which are really just the vessel for delivery anyway. We make dinners like this on repeat when we are trying to cut the carbs back and also stay full after dinner. 

Spaghetti Squash Enchiladas 
Makes: 4 servings 
Prep Time: 30 minutes    Cooking Time: 30 minutes 


  • 2 small spaghetti squash, cut in half and seeds removed 
  • 3 tbs olive oil 
  • 1 small yellow onion, diced 
  • 2 cloves garlic, minced 
  • 1 lb ground beef or ground turkey 
  • 1/2 packet taco seasoning 
  • 1- 15.5 oz can red kidney beans 
  • 1 bell pepper, sliced 
  • 1- 14.5 oz can diced tomatoes with their juice 
  • 1- 10 oz can enchilada sauce 
  • salt and pepper to taste 
  • 1 cup + shredded cheddar cheese 
  • cilantro, for garnish 


  1. Preheat the oven to 400 degrees. 
  2. Place the spaghetti squash halves on a cookie sheet (or two if they don’t all fit). Drizzle the insides with olive oil and season well with salt and pepper. Cover the squash with foil and bake in the oven for 30 minutes. The squash are done when they are tender enough that you can easily scrape the insides with a fork to make “spaghetti”. 
  3. While the squash is cooking, start making the enchilada mix. Heat a large pot over medium heat. Add a drizzle of oil to the pan and add the onions and garlic. Saute for 3-4 minutes, or until the onions start to become translucent. Add the ground beef and taco seasoning to the pan and cook until mostly cooked though, another 6 minutes or so. 
  4. Add the kidney beans, bell peppers, diced tomatoes, and enchilada sauce to the pot. Stir well, cover, and cook on a low simmer for 10 minutes. Remove the lid and season with salt and pepper, to taste. 
  5. When the enchiladas have finished cooking, remove them from the oven. Use a fork to gently scrape up some of the squash, creating a bed of spaghetti in each individual squash. Use a ladle to divide the enchilada filling into each of the four squash halves. Top with shredded cheese and place back in the oven for another 10 minutes.
  6. Serve hot, topped with cilantro if desired. 

Beef Short Ribs Bourguignon

One of our favorite dishes that we had when we went to Paris was Beef Bourguignon at a restaurant called Atlas in the St. Germaine neighborhood. We had it the first night on the trip and haven’t stopped talking about it over a year later. Atlas’s recipe was different than a traditional beef bourguignon recipe because it was made with short ribs instead of stew meat. The result was the most decadent beef dish, accompanied by mashed potatoes that were likely equal parts potato and butter. It was heaven on this earth and we have insisted that every person who has gone to Paris since eat this dish and send us a photo so that we can live vicariously. After sending yet another friend there this winter, we decided to recreate the dish at home. We used Julia Child’s recipe as a starting point and modified for cooking the dish with short ribs. We ate this with some sautéed cremini mushrooms and our famous Best Ever Mashed Potatoes to replicate our Paris experience. Not to brag, but we did a pretty awesome job. Make this dish on a lazy Saturday when you have hours to let this cook on the stove. It only gets better the longer it cooks and the results are well worth the wait.

Beef Short Ribs Bourguignon
Makes: 6 servings
Prep Time: 30 minutes Cooking Time: 4 hours Total Time: 4 hours 30 minutes


  • 6 oz thick cut bacon, chopped into bite size pieces
  • 4+ lbs bone in short ribs (this is two packages at our local store but if you are choosing fresh, estimate two short ribs per person)
  • salt and pepper
  • 3 carrots, peeled and chopped into large pieces
  • 1 yellow onion, chopped into large pieces
  • 2 large garlic cloves, roughly chopped
  • 2 tbs tomato paste
  • 3 tbs flour
  • 3 cups red wine (use a bold red like Bordeux or Chianti)
  • 3 cups+ beef stock
  • 1 bay leaf
  • 3 sprigs fresh thyme


  1. Preheat the oven to 325 degrees.
  2. Heat a large soup pot or cast iron pot over medium heat. Add the bacon to the pan and cook on medium heat for about 6 minutes to render the fat out of the bacon. You don’t want the bacon to brown excessively, but rather slowly cook to melt the fat. Remove the bacon from the pan into a large bowl and set aside.
  3. Season the short ribs generously on all sides with salt and pepper. Increase the heat in the pot to medium-high and let the pot get nice and hot. Brown the short ribs for 3 minutes per side on all sides, including their ends. If you need to do this in two batches to avoid overcrowding the pot, do this in two batches. Remove the first batch into the same bowl at the bacon and repeat until all of the short ribs are browned.
  4. Reduce the heat back to medium. If there is enough fat in the pan at this point, remove all but a 2-3 tbs of fat from the pot. If you don’t have enough fat in the pan, add olive oil until you have 2-3 tbs in the pot. Add the carrots and onion to the pot, cooking on medium heat for 5 minutes, or until the onions have started to caramelize. Add the garlic to the pan and cook an additional 2 minutes.
  5. Add the tomato paste to the pot. Cook for 2 minutes. Add the flour to the pot and stir well to make sure that everything is coated. Add 1 cup of the red wine and use a whisk to make sure all of the liquid is absorbed. Continue to add the wine 1 cup at a time, whisking well to combine, for each of the three cups of wine.
  6. Add the bacon and short ribs back to the pot, making sure that the short ribs are meat side down on the bottom of the pot. Add enough beef stock to the pot so that the short ribs are just covered. This should be about 3 cups of stock, but judge according to the size of your short ribs compared to the liquid in the pan.
  7. Remove the pot from the heat, cover with the lid or foil, and bake in the oven for four hours. After four hours have passed, remove the pot from the oven.Give the entire dish a good stir so that everything can mix together. Serve the short ribs over mashed potatoes and use a ladle to scoop a bunch of sauce over top.

Grilled Skirt Steak with Spinach Chimichurri

This recipe became an instant hit when we made it for a ski trip a few years ago. Ever since, it is frequently requested because it’s just so. darn. good. You can use any type of steak for this recipe, but we like skirt steak because it takes just a few minutes to cook per side and can go a long way if you’re trying to feed a crowd. The key to this recipe is the sauce- it would taste good on anything, including a tire or piece of shoe leather. 

We call this sauce a chimichurri, but it really is chimichurri inspired. A traditional Argentinian chimichurri uses parsley as it’s primary ingredient, not spinach. It is also more of a chopped herb sauce versus our blended version. We like the spinach because of it’s added added vitamins and minerals, and blending it all together will save you some time in the kitchen. Even though grill season is almost over, we promise you’ll want to enjoy this dish year round!   

Grilled Skirt Steak with Spinach Chimichurri 

Makes: 4 main course servings
Prep Time: 15 minutes Total Time: 35 minutes

Ingredients For Steak: 

  • 1- 2 lb skirt steak, at room temperature for about 30 minutes  
  • 1/8 cup vegetable oil 
  • salt and pepper

Ingredients For Chimichurri:

  • 1 cup packed fresh spinach  
  • 1 clove garlic 
  • 2 tbs red wine vinegar 
  • 1 tsp red chili flakes 
  • zest and juice of one lime 
  • 1/4 cup olive oil 
  • salt and pepper, to taste  


  1. Preheat the grill to medium high heat. 
  2. While the grill is heating, liberally season both sides of the steak with salt and pepper. Rub the vegetable oil on both sides to create a rub. 
  3. To make the chimichurri, combine all of the ingredients in a food processor. Blend to combine. Season to taste with salt and pepper.
  4. Put the steak on the grill and cook for four minutes per side, closing the grill between flips. This will give you a medium-rare cook on the steak. 
  5. Remove from the grill and let rest for 10 minutes on a baking sheet or cutting board. You can lightly tent foil over the steak to keep it warm.
  6. Cut into thin, 1/2 inch slices against the grain. Drizzle with chimichurri to serve.