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Easy Sauteed Mushrooms Recipe

8 Comments

Easy Sautéed Mushrooms with white wine sauce is one of the easiest side dishes to prepare. Healthy sauteed mushrooms are fantastic with so many recipes. In about 10 minutes, you will have the most amazing mushroom recipe. The mushrooms saute in butter and garlic. Then, the mushrooms are infused with white wine.  This very easy side dish takes your meal to the next level of deliciousness!

An aerial view of sauteed mushrooms cooked with garlic and white wine and sprinkled with fresh parsley in a white bowl

I call this a side dish, however, my daughter many times eats these yummy sautéed mushrooms as her lunch.  I used baby Bella mushroom but cremini. shiitake or a combo of these mushrooms are perfect in this recipe.

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Easy Buttery Flaky Pie Crust

32 Comments

An easy buttery flaky pie crust recipe that, go figure, uses butter to make the pie crust. The butter ensures a flaky pie crust with amazing flavor! Yes, trust me, this homemade flaky pie crust is easy to make and everyone will love it.  Let the food processor do all the work and you will have the most amazing buttery pie crust. Everyone will love your pie and want the pie crust recipe!

An overhead shot of a butter based flaky pie crust with crimped edges. Ready to either bake or fill with a tasty filling.

Last week, I shared a family favorite Old Fashioned Coconut Custard Pie.

It got me thinking, why have I not shared with you all the easiest pie crust recipe ever! This is my favorite buttery flaky pie crust that assembles super fast.  The key is using your food processor to make this pie crust.  You will be the pie crust, Queen or King!

old fashioned coconut custard pie with homemade pastry shell and custard filling/. Ready to bake in a flaky butter pie crust

Tips To Make a Flaky Pie Crust:

Why use butter and not lard or shortening to make a flaky pie crust recipe?

It is a personal choice, so here is why I love butter in my pie crust. I find butter adds amazing flavor and the crust is light.  It is not only hard to find but also full of fat. So I won't use it. Shortening is also 100 percent fat so I don't want to use it, too unhealthy.

Can homemade butter pie crust from scratch be frozen?

Absolutely.  Especially during the Holidays. I make a few of these pie crusts and freeze them until I am ready to make the pies. It saves so much time.  The dough should be wrapped well and kept in a freezer safe bag.  These butter pie crusts can be kept for about 3 months in the freezer.

What to do with a flaky pie crust that gets soft when rolling or the dough breaks?

As you make more pie crusts, experience brings quickness. So trust me, practice makes it easy. At the beginning of learning how to make pie crusts, the dough can get soft and break if you are working with it for a long period of time. If that happens, roll the dough back into a disk, stick the dough in the freezer for about 10 minutes. The dough will be easy to work with again.

Can you use salted butter to make this buttery flaky pie crust recipe?

Sure, if you do not have unsalted butter, use salted butter. Just leave out the salt when making the pie crust.

How do I get my butter pie dough in a circular shape?

Once you are ready to roll out the dough, place the dough sphere in the center of the work surface and lightly flour the surface and begin to roll the dough from the area closest to you and roll across to the opposite side of the dough. Continue to rotate the dough about 20 degrees and continue to roll and flour the surface until the dough is the size you desire.

When baking a pie crust without filling do I need to use pie weights?

Pie Weights can be purchased through Amazon or baking supply shops. The weights keep the pie from rising while it is baking. This can happen when the crust is baked without filling. You can use uncooked beans, popcorn kernels, or rice in the middle of the pie crust while it is baking.  Remove whatever you have in the middle of pie crust once the pie is baked.

 

How to make an easy Flaky Pie Crust:

  1. In a food processor, combine all-purpose flour, sugar, baking soda, and salt.an overhead view of the food processor with all purpose flour, salt, sugar, and baking powder.
  2. Pulse the food processor about 3 times to mix the dry ingredients.
an aerial view of food processor with the all-purpose flour, salt. sugar. and baking soda that has been pulsed to blend the dry ingredients to make a homemade pie crust from scratch

  1. Add in the cut-up unsalted butter pieces.
an overhead view of food processor with the dry ingredients for a flaky pie crust recipe and butter.

  1. Pulse the dough around 12-15 times. The butter pieces should be incorporated into the dough.
an aerial view of food processor with dry ingredients pulsed with butter to begin to form a homemade flaky butter pie crust

  1. Add in the egg to the pie dough mixture.
An aerial view of the makings of a buttery flaky pie crust. The ingredients of the butter pie crust and egg are ready to be pulsed to make a buttery flaky pie crust

  1. Pulse until the dough forms a ball about 8-10 times.
A food processor with the all butter pie dough that has formed a dough in the steps to How to Make a Homemade Flaky PIe Dough

  1. Remove the dough from the food processor. Place on a work surface that is sprinkled with flour.
An overhead view of a homemade butter dough recipe that is shaped in a round disk and the dough will rest in the refrigerator.

  1. The butter pie dough should be refrigerated for an hour if you will be using it that day.  After an hour, remove the dough from the refrigerator and place on the floured work surface. Roll out the dough as instructed above with the directions on how to get your dough in the shape of a circle.
An aerial view of a homemade pie crust from scratch that is an all butter crust that has been rolled out on a floured pie sheet form.

  1. Roll the pie dough into the size you prefer. I use a pie mat that shows the diameter of various size pies. I also place the pie plate on top of the dough to ensure I will have enough dough to make a nice design with the edges of the dough.
An arial view of a buttery flaky pie crust that has been rolled out and a clear pie pan is on top of the flaky pie crust to ensure the pie dough is larger than the pie pan.

  1. To place the dough in the pie pan, roll the dough onto the roller about half way and place into the pie pan.
An aerial view of an all butter pie crust that has been rolled out and is rolled onto a rolling pin. The flaky pie dough with then be rolled out into a pie pan.

  1. Roll the dough out into the pie pan.
An aerial view of an all butter pie crust on a roller being rolled out into a clear pie pan.

  1. For a one-crust butter pie crust, crimp the edges of the dough by using your fingers to pinch the edges and proceed with your recipe.
An aerial view of a buttery flaky pie crust with crimped edges ready to be either baked or filled with a filling.

This buttery flaky pie crust I used to make Old Fashioned Coconut Custard Pie.

Some other dessert favorites you make enjoy:

Poached Pears in White Wine

Chocolate Coconut Cream Cheese Bundt Cake

How to make a Perfect Irish Coffee

When you make this delicious flaky pie crust, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

I love any comments or questions below!

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Love making this easy buttery flaky pie crust recipe, giving it a 5-star rating is super helpful for me and very much appreciated!

Buttery Flaky Pie Crust: 

A delicious homemade pie crust recipe. An easy recipe for the best flaky pie crust that is always a hit and so tasty!

📖 Recipe

An aerial view of a buttery pie crust recipe in a clear pie pan with fluted edges that is not yet baked

Buttery Flaky Pie Crust

Make a homemade pie crust from scratch is easier than you think. The full tutorial to make the flakiest buttery pie crust. Perfect for all your pies. Make them ahead for the Holidays and freeze until ready to bake your pies.
5 from 10 votes
Print Pin Rate
Course: Baking
Cuisine: Baking
Keyword: Holiday Baking
Prep Time: 15 minutes
Cook Time: 15 minutes
refrigerate: 1 hour
Total Time: 30 minutes
Servings: 1 large pie crust
Calories: 209kcal
Author: Eileen Murphy Kelly

Ingredients

Single Buttery Flaky Pie Crust

Double Buttery Flaky Pie Crust

US Customary - Metric

Instructions

Single Pie Crust

  • Into a food processor add flour, sugar, salt, and baking soda. Pulse 3 times to combine the dry ingredients.
  • Add unsalted butter to the dry ingredients in the food processor. Pulse 15 times, the flour combination should resemble sand. 
  • Add the egg to the food processor and pulse 5 times.
  • Add 4 Tablespoons water to the mix. Pulse about 8 -10 times. The mix will form into a ball.
  • Remove the dough from the food processor and place on a floured work surface. Form the dough into a disk and place in plastic wrap in the refrigerator for at least 30 minutes.  At this point, the dough can be wrapped well in plastic wrap and placed in a freezer bag and frozen until ready to use. 
  • Remove dough from the refrigerator and place on a floured work surface.  
  • Once you are ready to roll out the dough, place the dough sphere in the center of the work surface and lightly flour the surface and begin to roll the dough from the area closest to you and roll across to the opposite side of the dough. Continue to rotate the dough about 20 degrees and continue to roll and flour the surface until the dough is the size you desire.
  •  Place the pie plate on top of the dough to ensure I will have enough dough to make a nice design with the edges of the dough.
  • To place the dough in the pie pan, roll the dough onto the roller about half way and place into the pie pan.
  • Roll the dough out into the pie pan.  For a one-crust pastry dough, crimp the edges of the dough by using your fingers to pinch the edges. 
  • At this point, if using a single pie crust, follow the directions for your cake. If pre-baking pie crust, use a pie weight to keep crust down. (Note 1) Otherwise, use the pie recipe to bake pie and crust. 

Double Pie Crust

  • Baking a double pie crust,  follow steps 1-5  using measurements from double pie crust ingredients. Divide the dough in half before placing in the refrigerator. Use a food scale to weigh and divide dough. Follow the recipe instructions to make your pie with this pie crust.

Notes

Note 1: If you do not have a pie weight and need to pre-bake the pie crust, use dried beans. Place the beans on the unbaked pie crust before placing in the oven to bake.
Note 2: If you use salted butter, omit salt for the Buttery Flaky Pie Crust, for the double pie crust, use ¼ teaspoon salt.
  • Any nutritional value used is an estimate. These figures can change based on ingredients and portion size

Nutrition

Serving: 12servings | Calories: 209kcal | Carbohydrates: 35g | Protein: 4.5g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 221mg | Potassium: 47mg | Fiber: 2g | Vitamin A: 370IU | Calcium: 9mg | Iron: 1.9mg

Pin How to Make a Flaky Pie Crust anytime here:

collage of homemade from scratch buttery flaky pie crust photos

Here are some great pies from some of my favorite blogs that you can make with my Flaky Pie Crust Recipe:

Savory Tomato Pie with a Premade Pie Crust 

 The Best Lemon Meringue Pie 

 

If you are looking for a Vegan filling to have the best of both worlds of an all-butter pie crust and healthier Vegan filling, these are for you:

Quick and Easy Vegan Pumpkin PIe

Gluten-Free Vegan Chocolate Tart

 

 

 

Old Fashioned Coconut Custard Pie

65 Comments

My Old Fashioned Coconut Custard Pie Recipe is a delicious super creamy pasty filled with yummy coconut flavor. One of my easiest pies that is always requested by family and friends. Assembling the pie takes about 10 minutes and once it is baked, you have a delicious homemade pie.

just out of the oven is this delicious old fashioned coconut custard pie

 

Make this delicious coconut custard pie with my homemade buttery flaky pie crust. Your family and friends will love the pie.

The pie has triple coconut flavor from the cream of coconut, coconut extract and shredded coconut. The perfect amount of coconut without being too sweet.

 

Delicious coconut custard pie sliced and ready to eat and enjoy!

This Old Fashioned Coconut Custard Pie is one that I am proud to call my own. I have made it countless times and have worked on the flavors.

My kids have loved being taste testers. Sort of like the Italian Rainbow Cookies and Pecan Crescent Cookies. The family now enjoys those cookies all the time.

a delicious slice of homemade coconut cream pie

 

FAQs on Coconut Custard Pie:

Can Coconut Custard Pie be frozen?

As much as I love the ability to make ahead many recipes. Custard Pies do not freeze well. As they defrost, they tend to get watery. Since it is an easy pie filling, it does not affect a lot. You can freeze the homemade flaky pie crust which can always reduce prep time.

How long can coconut custard pie or any custard pie be kept in the fridge?

This coconut custard pie and any other custard pie I have made stays fresh for 2-3 days wrapped well in the fridge.

What is the difference between coconut custard and coconut cream pie?

Coconut custard pie is usually milk based and coconut cream has heavy cream as an ingredient. My coconut custard pie takes the best of both, coconut cream and milk make an amazing pie filling.

How can you tell when the pie is done?

Use the jiggle test, when you gently move the pie, the center should just slightly move, not jiggle a lot and your pie is done baking.

Is coconut custard pie best served cold or warm?

Coconut Custard Pie can be served either cold or warm. Personally, I love it cold!

 

A delicious old fashioned coconut custard pie sliced to show the delicious creamy coconut cream slice

I have been thinking, how long have I been making this coconut pie, I wish my math was wrong but it's at least 30 years. I wish I could tell you I came out of the womb making this pie, haha!

However, to be positive, this is such a popular pie with my family and friends. It is one of my most requested pies and it's really easy to make!

I have a homemade flaky pie crust, that is so flaky and delicious. I make a few at a time and freeze the crusts for another day.

Please feel free, if time is an issue to use a store made pie crust, no judging here, ever! We all have busy lives and adjustments are needed.

If I am in a time crunch. I'd rather make a healthy under 30 minutes meal than make a pie crust. It's all about moderation.

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Shop to make Old Fashioned Coconut Custard Pie:

 

How to make Old Fashioned Coconut Custard Pie:

  1. Either make a homemade flaky pie crust or store made.pies need a buttery flaky pie crust, and here is the best homemade pie crust
  2. Combine all the ingredients in a blender and combine for about 2 minutes. making the filling of tasty coconut custard pie
  3. Add the coconut custard to the pie crust.
old fashioned coconut custard pie with homemade pastry shell and custard filling/. Ready to bake.

  1. Bake the coconut pie at 350 in center of oven. Begin checking at 30 minutes. The middle will jiggle slightly when done. The coconut custard pie will finish cooking as it cools.
Ready to serve baked old fashioned coconut custard pie

 

Here are a few other tasty coconut recipes:

No-Bake Coconut Date Energy Bites

Frozen Vanilla Coconut Yogurt Bark

 

ONCE YOU MAKE THIS RECIPE, I’D LOVE THE SEE IT.

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Love this recipe, give it a 5-star rating! Comments and ratings are always appreciated.

📖 Recipe

delicious slice of old fashioned coconut custard pie

Old Fashioned Coconut Custard Pie

A delicious coconut custard pie filled with coconut flavor and not too sweet.  Super easy to prepare using coconut cream, milk, coconut extract, coconut flakes, and a flaky pastry shell.  One of my most popular requested recipes.
4.77 from 13 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: comfort baking, family dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting time: 15 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 357kcal
Author: Eileen Murphy Kelly

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. Prepare the pie crust in the 9-inch pie plate or use a store made pie crust.
  • In a blender, combine milk, cream of coconut, shredded coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes.  Add to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook.  

To Make Old Fashioned Coconut Cream Pie using a hand mixer

  • In a large bowl, combine milk, cream of coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add the coconut mixture to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook.  
  • Once the pie is cooked. Remove from oven to a cooling rack. Let cool completely. Can be stored 2 days wrapped in the fridge. Serve and enjoy. I add no cream or any decorations as this pie is awesome on its own and needs nor further sweets.  Feel free to add whip cream if you feel it.

Notes

Note 1: Use 1 cup sweetened shredded coconut and ½ cup sugar. If using unsweetened shredded coconut, increase sugar to 1 cup.
 
Note 2: I have received many questions asking how to tell if the pie is done baking. I use the jiggle test if the center of the pie only slightly jiggles, the pie is done. 
 
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
 

Nutrition

Serving: 1slice | Calories: 357kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 154mg | Potassium: 96mg | Fiber: 1g | Sugar: 38g | Vitamin A: 165IU | Calcium: 53mg | Iron: 1mg

Pin this yummy Old Fashioned Coconut Custard Pie Recipe to make later:

The Best Beef Mushroom Guinness Pie

34 Comments

The Best Beef Mushroom Guinness Pie is a fantastic meal filled with beef marinated in Guinness Stout! The beef and veggies can be braise in the oven, cooked in the Instant Pot or slow cooker! The stout adds a rich flavor to tenderize the beef!

The beef pie is loaded with savory mushrooms and veggies. The Guinness beef pie is served as a classic Pub style meal. A hearty meal that is true comfort food and delicious! To top it off, Beef Mushroom Guinness Pie is a perfect meal to celebrate Saint Patrick's Day just like they do in Ireland!

a delicious dinner of beef, mushrooms and guinness pie with a flaky puff pastry topping

This delicious beef pie is loaded with savory mushrooms and veggies. The Guinness beef pie is served as a classic Pub style meal. A hearty meal that is true comfort food and delicious! To top it off, Beef Mushroom Guinness Pie is a perfect meal to celebrate Saint Patrick's Day just like they do in Ireland!

I have shared with you all how my family goes all out to celebrate Saint Patrick’s Day. This year will be no different! I have already begun making my family's favorite Irish Soda Bread and 

What goes great with Soda Bread, besides another family favorite, Guinness Beef Stew but a great Beef, Mushroom Guinness Pie.

That's right, today I am sharing an old favorite of mine. A true Irish classic savory beef Guinness pie!

Beef, Mushroom Guinness Pie cooked in a cast iron pan covered with a puff pastry topping that is crispy and delicious!

What type of beef is best to make Beef Mushroom Guinness Pie?

Use either chuck or bottom round beef to get tender cooked meat. Buy the roast whole and cut into 2-inch cubes, much more cost-effective.

Tips to have an awesome tasting Guinness Beef Pie:

  • Cut the carrots into 1-inch chunks so they do not get too soft once cooked.
  • I prefer a button or baby Bella mushroom in this recipe.
  • Puff Pastry is a great topping for these Guinness Pie and it is so easy to use a store-bought puff pastry.
    Hearty beef mushroom guinness pot pie and savory topping with tasty beef and gravy

BEEF MUSHROOM GUINNESS PIE FAQ'S

  • Beef Guinness Pies are served all over Ireland.
  • Steak Pies, as they were originally called in England use ale. Ireland uses Guinness Stout.
savory beef mushroom guinness pie cooked to a perfect temperature and ready to be eaten

Some other easy meals you may enjoy are:

Beef Wellington Bites

Slow Cooker Cranberry Pot Roast

Easy Skillet Texas Hash

Pot Roast and Vegetables Braised in Red Wine

How to make Beef Mushroom Guinness Pie:

beef mushroom guinness soup is made with tasty veggies. The beef is browned and Guinness Stout is poured over the meat and veggies. The ingredients can be braised, slow cooked, or made in the Instant Pot.
  1. Thinly slice the mushrooms. Cut the celery into ¼ inch slices. Thinly slice onions. Peel and cut the carrots into 1 inch chunks. (See above top left photo)
  2. Cut the beef roast or beef cut of choice into 2 inch chunks. Seasoned flour with salt, pepper, garlic powder and onion powder. Dust the beef lightly with flour and brown the beef in your Dutch oven or Instant Pot. (Second photo, top right)
  3. Add in the cut veggies into your Dutch oven or Instant Pot.
  4. Add in a bouquet garni. A very fancy name for fresh herbs tied up in kitchen twine. You can see some of my bouquet and kitchen string in the photo above, right!  This gets removed after cooking, in case you were wondering.
  5. Add in the Guinness Stout and fat-free beef broth.
  6. The detailed instructions to complete braising in the oven, slow cooker and Instant Pot are below in the recipe.
savory beef and vegetables cooked with Guinness stout and covered with a puff pastry

When you make this yummy Beef Mushroom Guinness Pie, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

 

I love any comments or questions below!

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Are you loving this tasty Beef Guinness Pie, giving it a 5-star rating and any comments are super helpful for me and very much appreciated.

📖 Recipe

savory beef and vegetables cooked with Guinness stout and covered with a puff pastry

Beef Mushroom Guinness Pie

A savory meal made with beef, mushrooms, and vegetables that are cooked in Guinness 
Stout. A great warm hearty meal for an Autumn or winter evening. A fantastic meal to serve for a Saint Patrick's Day dinner or celebration.
5 from 14 votes
Print Rate
Course: Main Course, Main Dish
Cuisine: Irish
Keyword: guinness beef pie, guinness mushroom pie
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
0 minutes
Total Time: 3 hours 50 minutes
Servings: 6 servings
Calories: 465kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Prepare the beef

Vegetables

  • 1 large thinly sliced yellow onion
  • 2 cloves minced garlic
  • 5 large carrots, cut into 1 inch chunks (peeled)
  • 2 stalks celery, cut into ¼ inch pieces
  • 14 ounces thinly sliced button mushrooms

Guinness Broth

Cornstarch Slurry

Bouquet Garni

  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine

Puff Pastry Topping

  • 1 (17.3) ounce package, Puff Pastry
  • 1 medium egg, whisked well egg wash
US Customary - Metric

Instructions

Prepare the beef

  • In a large mixing bowl, combine ½ cup all-purpose flour, 1 teaspoon black pepper, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Lightly dredge each piece of 2 pounds beef round, cut into 2 inch cubes. Shake off excess flour. Set aside pieces until all the beef is dredged in flour.

Oven Braised Instructions

  • Preheat oven to 325°F/170°c.
  • Place a Dutch oven over medium heat, add 1 Tablespoon olive oil. Brown the seasoned beef on all sides. Do in batches so the pan is not overcrowded. If needed, add olive oil to the pan, continue browning all the beef.
  • To the Dutch oven, add another 1 Tablespoon olive oil, and 1 large thinly sliced yellow onion. Saute for about 2-3 minutes to soften onions. Add 2 cloves minced garlic to saute for another 30 seconds to bloom the garlic flavor.
  • To the Dutch Oven, add 5 large carrots, cut into 1 inch chunks and 2 stalks celery, cut into ¼ inch pieces, and 14 ounces thinly sliced button mushrooms. Saute to soften vegetables, about 5 minutes.
  • Add in 2 cups Guinness Stout beer and use a wooden spoon to pick up any brown bits at the bottom of the Dutch oven.
  • Pour in 1 cup beef broth, 2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid.
  • Place the covered Dutch Oven in the preheated oven on the center rack. Braise for 2 ½ hours. The meat will become tender.
  • In a small mixing bowl, make a slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water until smooth. Add the slurry to the beef mixture. Stir to blend the ingredients.
  • Bake for another 30 minutes, or until the beef is fork tender. Taste the gravy for seasoning, if needed, adjust any seasonings.

Prepare the Guiness Beef Mushroom Pies

  • Preheat oven to 375°/190°C
  • If using individual personal crocks, measure the 1 (17.3) ounce package, Puff Pastry for each crock. Cut the circles out and set aside. 
  • Split the beef mixture between each crock.
  • Top with the puff pastry. Cut 2-3 slits to release air. Brush the pastry with the egg wash, 1 medium egg, whisked well.  Place crocks on a large cookie sheet with lip and bake for about 15 minutes. Pastry should be golden brown.
  • Remove the pies from the oven and let rest for 5 minutes and ready to serve

Instant Pot Instructions

  • Set the Instant Pot to Saute and leave at the Normal function. Once ready, the indicator light will change to HOT.
  • Add one Tablespoon olive oil to the heated Instant Pot. Add the 2 pounds beef round, cut into 2 inch cubesto the Instant Pot to brown all the meat, do a few pieces at a time. Don't overcrowd the Instant Pot.
    As the beef pieces brown, remove and set aside until all beef is cooked. You may need to add another 1-2 more Tablespoons of olive oil to brown the remaining beef.
  • Once the beef is browned and set aside, add remaining Tablespoon of olive oil to the Instant Pot and add 1 large thinly sliced yellow onion.  Saute for about 2-3 minutes. Add in 2 cloves minced garlic, and saute another 30 seconds to bloom the garlic flavor.
  • Add 5 large carrots, cut into 1 inch chunks, 2 stalks celery, cut into ¼ inch pieces, and 14 ounces thinly sliced button mushrooms to the pot. Let them saute about 2 minutes.
  • Deglaze the vessel by carefully adding 1 cup beef broth. Use a wooden spoon to loosen brown bits at the bottom of the pot.
    2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid. 1 cup beef broth and 2 cups Guinness Stout beer. Use a wooden spoon to loosen all the brown bits at the bottom of the pot.
  • Add 2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid.
  • Place lid on the Instant Pot, turn the valve to seal. Press the Meat/Stew to 30 minutes.
    Do a quick release, turn the valve to vent. Once the release is complete, remove the top.
  • Make the cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water. Turn the Instant Pot to Saute Function. Stir in the slurry to the Instant pot and let simmer for about 5 -8 minutes to thicken the liquid. Remove the Bouquet Garni, discard. Check seasoning, adjust if needed. 
    Go to Preparing the Individual Guinness Mushroom Beef PIes or One Large PIe

Slow Cooker Instructions

  • Follow the instructions to Dredge the beef in flour.  
    In a Dutch oven, over medium heat add 1 Tablespoon olive oil. Brown the 2 pounds beef round, cut into 2 inch cubes on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef. 
    Cook on low 6 hours. High for 4 hours. Check seasoning when the slow-cooking period is complete. Adjust if needed. Take about ¼ cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon cornstarch, combine well. Add back into the beef mixture. Remove Bouquet Garni, discard. Check seasoning, adjust if necessary.
    Go to Preparing the Individual Guinness Mushroom Beef PIes or One Large PIe
  • To the Dutch oven, add another 1 Tablespoon olive oil, and 1 large thinly sliced yellow onion. Saute for about 2-3 minutes to soften onions. Add 2 cloves minced garlic to saute for another 30 seconds to bloom the garlic flavor.
  • Add 5 large carrots, cut into 1 inch chunks, 2 stalks celery, cut into ¼ inch pieces, and 14 ounces thinly sliced button mushrooms to the pot. Let them saute about 2 minutes.
  • Add in 2 cups Guinness Stout beer and use a wooden spoon to pick up any brown bits at the bottom of the Dutch oven.
  • Transfer the beef and Guinness mixture to the slow cooker.
  • Pour in 1 cup beef broth, 2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid.
  • Cook on low 6 to 8 hours. High for 4 to 5 hours. Check seasoning when the slow-cooking period is complete. Taste for seasoning, adjust seasoning if needed.
    Continue with the preparation for making the Guinness Pies

Preparing the Individual Guinness Mushroom Beef Pies or One Large Pie

  • Preheat oven to 375°F/190°C.
  • If using individual personal crocks, measure 1 (17.3) ounce package, Puff Pastry to fit slightly wider than each crock. Cut the circles out and set aside.  Split the beef mixture between the crocks.
  • Top with the puff pastry. Cut 2-3 slits to release air. Brush the pastry with the egg wash, 1 medium egg, whisked well.
  • Place crocks on a large cookie sheet with lip and cook for about 15 minutes. Pastry should be golden.  Serve immediately

Large Guinness Beef Mushroom Pie

  • Preheat oven to 375°f/190°C.
  • Use a 10-inch pie pan. Put the beef mixture into the pie pan.
  • Combine the 1 (17.3) ounce package, Puff Pastry sheets into one sheet. Put A bit of water on a finger and press the sheets together. Lay the sheet on top of the pie.
  • Use a knife and Make a few slits in the pastry to release steam.
  • Brush with the egg wash, 1 medium egg, whisked well.
  • Place on a baking sheet and bake in the preheated oven on the middle rack for about 15-20 minutes. Check at 15 minutes.  Pastry should be golden brown and beef mixture bubbling.
  • Serve immediately.

How to make a Bouquet Garni

  • Lay a piece of butcher's twine about 12 inches long on a table. Lay 4 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 1 sprig fresh rosemary onto the twine. Wrap the twine around the herbs and tie them up. 

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
  • Note 1: Don't overcrowd the pan or Instant pot when browning the beef so they sear and develop a golden brown coating. 
  • Beef:  I use beef round and cut it into 2-inch cubes. Stew meat or chuck roast cut into cubes work well.
  • Feel free to use other cuts of beef such as bottom round and chuck, if that is what your family prefers. 
  • Guinness Stout foams. Pour the stout for the recipe slowly into a 2-quart measuring cup. Add liquid slowly, ½ cups. Let it foam and then add more.
  • The broth will be somewhat liquidy when adding to the pie pan or individual pies. The liquid thickens up as it cooks. 
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 21g | Protein: 46g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 382mg | Potassium: 900mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10155IU | Vitamin C: 8.9mg | Calcium: 44mg | Iron: 4.8mg

Pin Beef Mushroom Guinness Pie to make later:

The Best Beef Mushroom Guinness Pie

Coconut Curry Rice and Vegetables

130 Comments

Coconut Curry Rice and Vegetables is a delicious meal filled with flavor from Royal International Rice flavored with coconut and tons of veggies! A quick and easy meal that is full of flavor and ready in no time #vegetarian

coconut curry rice and lots of veggies for a fabulous meal

I love Basmati rice and vegetables! I The rice is fluffy and looks like a cloud and is quick and easy to prepare! I have been searching for the perfect brand of rice! Royal International Basmati Rice is a favorite rice of mine. It is so flavorful and easy to prepare.

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Low Carb Lemon Chicken Piccata

107 Comments

Lemon Chicken Piccata is a family favorite recipe!  My family prefers low carb meals and this chicken piccata is just, low-carb and delicious! I love that this is an easy healthy meal that can be made ahead, freezer-friendly, and low-fat too!

I am so excited to share how I make my low carb lemon chicken piccata.

The white wine, lemon, garlic sauce, and caper sauce is fantastic and the calories are kept down with low-sodium chicken stock too! There is an easy secret ingredient that keeps this meal low-carb, low-calorie and gluten-free! #italianfood

an aerial view of low carb lemon chicken piccata topped with white wine sauce, tasty capers and roasted lemon slices on a white platternd

Chicken Picatta, a low-carb chicken recipe made with seasoned almond flour. The low-carb chicken recipe is ready in less than 30 minutes. Great for a family dinner or entertaining guests!

I cannot believe I have not shared this recipe for easy Lemon Chicken Piccata with all of you before today! It is Italian Food Day for me and some of my favorite blogger friends! When I started to think of which recipe to share, it was a no-brainer!

Chicken Piccata is super popular in Italian restaurants but it can be weighed down with calories because most recipes call for frying and lots of breadcrumbs.

The carbs in the white flour, ugh, are they necessary?

I needed to experiment and find a low carb chicken dinner.  I played around with ingredients and I have created a recipe to make at home and its low-carb, low-calorie, crowd-pleasing easy lemon chicken recipe that's delicious, trust me!

Lemony and delicious!

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Chicken Satay with Peanut Dipping Sauce

17 Comments

Chicken Satay with Peanut Sauce is such an easy recipe that WOW's your family and friends!  Boneless chicken breasts are marinated in a fabulous Thai blend of flavors. Then, grill the chicken skewers.

Serve with the most delicious sauce! Chicken Satay with Spicy Peanut Dipping Sauce is great for parties, Serve with cucumbers for a healthy appetizer, game day snack or a family dinner. 

A side view of grilled chicken satay skewers on a white platter with spicy peanut dipping sauce and cucumber slices on the side

Today is National Peanut Butter Day! I had so many recipes in my head because I love peanut butter and I use it a lot in cooking. I decided to share one of my families favorite peanut butter recipes and guess what, it is also low-calorie! My Chicken Satay with Peanut Dipping Sauce is most definitely a family favorite!

This will be on the Super Bowl menu! I use peanut butter in both the marinade and the dipping sauce.  Yes, we continue staying on track for a Healthy January. You can have delicious food and keep it healthy.

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Healthy Veggie Egg Scramble

22 Comments

Healthy Veggie Egg Scramble is a delicious breakfast or easy dinner filled with veggies and ready in no time, here it is! The best egg scramble loaded with healthy veggies!  A great way to use up your veggies in the fridge to make the best scrambled eggs and veggies! Ready in less than 30 minutes. 

An aerial view of eggs scrambled with healthy veggies like broccoli, spinach and tomatoes in a white bowl with fresh strawberries in a side bowl

As we continue to focus on healthy low-carb meals for January, I have to share one of my favorite veggie breakfasts! Now making scrambled eggs are a no-brainer but we often forget that healthy vegetables are awesome with scrambled eggs.  My favorite Healthy Veggie Egg Scramble is a perfect combo of veggies and eggs providing a great amount of protein!v This is also a great way to get added veggies to your meal.  As a huge breakfast fan, this is a great combo of veggies! I use a bevy of my favorite veggies, feel free to adjust any veggies to your favorites!

An aerial view of broccoli, spinach, tomatoes and zucchini scrambled with eggs and seasoned with black pepper in a white bowl with a green background

I also call this veggie scramble, my clean out the fridge meal! This egg scramble can use veggies in the fridge that need to be cooked. Those veggies can go into making this Healthy Veggie Egg Scramble! My base vegetables are usually broccoli, mushrooms, and peppers because I love them! Feel free to change-up the veggies to your favorites or what is in the fridge!

Tips on making the best Healthy Veggie Egg Scramble:

  • Using the whole egg is the norm as I am looking for a hearty meal with protein and veggies.
  • Cut cholesterol by using half egg whites and whole eggs.
  • Adjust vegetables to what is in the fridge or your favorites.
  • Make a large quantity. Split into 3 containers to reheat during the week for a quick and healthy breakfast.
  • When making the scramble, let the eggs settle for a minute. Then push the eggs forward and gently fold them over.
  • Once eggs are just about done, transfer to a plate and they continue to cook a bit.
A fork filled with tasty scrambled eggs and vegetables ready to be eaten

Other tasty breakfast recipes you may enjoy :

 Cranberry Orange Smoothie

Avocado Egg Toast

Healthy Morning Detox Juice

Homemade Acai Bowl

Serving Suggestions:

Serve crispy air fryer bacon is the perfect side dish for these eggs.

Roasted potatoes would round out these eggs to a complete meal.

Right angle view of healthy delicious veggie egg scramble with fresh orange peppers, zucchini seasoned with fresh herbs

I have a new cookbook out and it is in pre-sale right now, you can get all the info to order a copy of Quick and Easy 5-Ingredient Cookbook. All the recipes are ready in under 30 minutes.    

When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

I love any comments or questions, please feel free to leave them below!                               

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First Published: July 04, 2017… Last Updated: March 06, 2020

Love this recipe, it would be awesome if you give it a 5-star rating and share comments below!

📖 Recipe

healthy veggie egg scramble

Healthy Veggie Egg Scramble

A tasty and quick meal filled with your favorite veggies that are scrambled with eggs.  Feel free to adjust the veggies to your favorites. You can also swap egg whites for some of the eggs to reduce cholesterol! Ready in 20 minutes
5 from 7 votes
Print Rate
Course: Breakfast, Brunch
Cuisine: Healthy
Keyword: scramble egg with veggies, veggie scramble egg
Prep Time: 10 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 178kcal
Author: Eileen Kelly

Equipment

Ingredients

  • ½ cup chopped fresh broccoli florets
  • ½ cup diced fresh mushrooms
  • ½ cup diced red pepper
  • ½ cup diced orange pepper
  • 1 cup fresh spinach
  • 6 large eggs see note below
  • ¼ cup 1% milk
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • butter flavored cooking spray
  • grated cheddar cheese optional
US Customary - Metric

Instructions

  • Heat a medium skillet over medium heat spray with butter flavored cooking spray. Add to skillet ½ cup chopped fresh broccoli florets, ½ cup diced fresh mushrooms, ½ cup diced red pepper, and ½ cup diced orange pepper . Saute about 5 minutes, until the veggies begin to soften. Add 1 cup fresh spinach and cook another 2 minutes to wilt the spinach.
  • While the veggies are sauteing, in a medium sizd mixing bowl add 6 large eggs , ¼ cup 1% milk , ¼ teaspoon black pepper, and ⅛ teaspoon salt eggs.  Whisk to blend the eggs. (The longer the eggs are whisked, the fluffier they are when cooked.)
  • Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through.  Continue to do this until the eggs are just about set.  If adding cheese, do so now. Remove from heat and let rest one minute.  Serve and enjoy 

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
  • You can use egg whites instead of some of the egg for 1 egg use 2 eggs whites.
  • If making for meal prep, separate into 3 food storage containers and either microwave to heat or reheat in the oven at 350 for about 5 minutes in an oven-safe bowl.
  • The cheese is not added to the nutritional guide as it is optional 
  • The nutritional guide is based on 6 eggs. 
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes
  • Serve along with air fryer bagels for a delicious breakfast.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 6g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 372mg | Sodium: 166mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3165IU | Vitamin C: 80.1mg | Calcium: 98mg | Iron: 2.4mg

                                             Pin this delicious scrambled eggs and veggies to make later:

healthy veggie egg scramble

Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce

12 Comments

Crispy baked coconut shrimp with spicy orange dipping sauce is a delicious appetizer and can also be a great entrée. These are oven-baked, low-fat, and low-calorie. The panko breadcrumbs, coconut flour, and coconut flakes give a crispy, crunchy coating.

crispy baked coconut shrimp with spicy orange dipping sauce

When I can, I prefer to try and make most of my recipes lower in fat.

crispy baked coconut shrimp with spicy orange dipping sauce

  These are my easy swaps to make these healthy baked shrimp:

  • Baking, not frying reduces the calories in this easy baked coconut shrimp recipe.
  • The coconut shrimp stays super crispy by using Panko breadcrumbs, coconut flour, and a coconut oil spray!
  • Using coconut flour keeps this low-carb too!
  • Use an egg white and coconut milk to make the egg wash again keeps calories down and coconut flavor strong.

How to make Baked Coconut Shrimp?

  • Season, season, season! Don't skip seasoning the coconut flour for added flavor.
  • Dip shrimp in flour, egg wash, then coconut to ensure crispy shrimp.
  • After dipping in egg wash, make sure to shake off any excess egg wash before placing in the coconut, ensures a good coconut coating.
  • Spray baking sheet with non-stick coconut oil spray; any spray works great.
crispy baked coconut shrimp with spicy orange dipping sauce

How to make Coconut  Shrimp Dipping Sauce:

  • To make the coconut shrimp dipping sauce, in a small bowl, combine sweet chili sauce, orange marmalade, and sambal oelek. Refrigerate until ready to use.

What is Sambal oelek?

Sambal Oelek is used in the coconut shrimp dipping sauce. It is a chili paste that adds a nice spice to the dipping sauce.

Some of my other favorite Football Foods are:

Baked Pecan Crusted Chicken Tenders with Creole Sauce

Mediterranean Veggie Flatbread Pizza

📖 Recipe

Healthy Coconut Shrimp with Orange Dipping Sauce in a yellow bowl in the middle of a blue speckled platter.

Crispy Baked Coconut Shrimp

Crispy Baked Coconut Shrimp served with Spicy Orange Dipping Sauce is always a favorite! A great recipe for a tasty appetizer or an easy dinner recipe.
5 from 3 votes
Print Rate
Course: Appetizer, Main Course
Cuisine: Caribbean
Keyword: baked coconut shrimp, baked coconut shrimp recipe, cocnut shrimp sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 321kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Baked Coconut Shrimp

  • 1 pound uncooked large shrimp (peeled and deveined) We prefer the tail-on for presentation.
  • ½ cup coconut flour Note 1
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup coconut milk
  • 1 cup sweetened coconut flakes
  • ½ cup plain panko breadcrumbs
  • olive oil spray

Spicy Dipping Sauce

Instructions

Prepare the Coconut Shrimp

  • Preheat the oven to 425°F/218.33°C. Place oven rack in center of oven.
  • Rinse the 1 pound uncooked large shrimp (peeled and deveined) pat dry and set aside.
  • In a medium-sized mixing bowl, whisk together ½ cup coconut flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon salt. Set aside.
  • In a second medium-sized mixing bowl, whisk together 1 large egg and 1 cup coconut milk until well combined. Set aside.
  • In a shallow mixing bowl, combine 1 cup sweetened coconut flakes and ½ cup plain panko breadcrumbs.
  • Spray a rimmed baking sheet with olive oil spray .
  • Dip each piece of shrimp first in the flour mixture, then in the egg wash, then in the coconut mixture. Then place the shrimp on the prepared baking sheet. 
  • Repeat the flour, egg wash, and coconut mixture until all the shrimp are coated and on the baking sheet.
  • Spray the top of the shrimp with olive oil spray.  Place the cookie sheet on the center rack of the oven and bake for 10 minutes. The shrimp should be pink, and the panko breadcrumbs golden brown. The internal temperature of the shrimp should be 145°/63°C when cooked through. Serve with dipping sauce below.

Spicy Orange Dipping Sauce

  • Combine ⅓ cup Thai sweet chili sauce¼ cup orange or apricot marmalade, and ½ teaspoon sambal oelek Keep refrigerated until ready to use. Adjust the spice to your liking.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
  • Note 1: Using coconut flour is great for a low-carb diet. You can use all-purpose flour if you are not gluten-free or on a low-carb meal plan.
  • I prefer coconut milk to extend the coconut flavor. You can use low-fat milk or buttermilk for the egg wash.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes
Don’t forget to shop at the Everyday Eileen store on Amazon.
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 4shrimp | Calories: 321kcal | Carbohydrates: 51g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 548mg | Potassium: 127mg | Fiber: 8g | Sugar: 33g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Kale and Quinoa Salad with Pomegranates

106 Comments

Kale and Quinoa Salad with Pomegranates and a Champagne Vinaigrette is one of my families favorite salads! Full of flavor and super healthy! Great for lunch or a meatless dinner!  Quinoa adds a ton of protein. Topped with the superfood kale and the dressing has tahini and lemon....delicious!#gluten-free #low-carb  #vegetarian.  

kale quinoa salad with pomagranates

I have been Blessed to have my younger son home for a bit. Yesterday, he had to go back to California! I miss him more than anything and he's my go for recipe ideas and he's a foodie, so he is my taste tester.  I had to share this Kale and Quinoa Salad with Pomegranates today because it's one of his favorite salads! I have been making this recipe for quite some time and I use  Champagne Vinaigrette Dressing!  Oh,you have to make this salad dressing with this salad and anything else you want to be delicious! This and my Superfood Detox Salad are his two favorite salads!

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