St Patrick's Day Recipes

I'm not Irish, but that doesn't stop me from jumping on the green bandwagon once a year.  Tomorrow I'll once again be cooking an Irish-inspired meal, but meanwhile, I thought I'd re-post some of my previous St. Patrick's Day recipes.   Enjoy!

Happy St. Patrick's Day!

Corned Beef Cabbage Bake 

 Ingredients:

1/8 cup butter, cubed

2 cups chopped cabbage

1/3 cup chopped onion

1/2 teaspoon caraway seeds

6 oz deli corned beef, chopped

1 cup (8 oz) shredded Swiss cheese

1/8 cup Thousand Island salad dressing

1 tube (12 oz) refrigerated buttermilk biscuits

Directions:

In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.

Anne Says:  It was like eating deep-dish Corned Beef Pizza.  Thumbs up!

Reuben Braid

Ingredients:

3-4 oz cooked corned beef brisket, chopped

3/4 cup shredded Swiss cheese

1/2 cup sauerkraut, rinsed and well-drained

1/2 small onion, chopped

1&1/2 tablespoons Thousand Island dressing

1/2 tablespoon Dijon mustard

1/4 teaspoon dill weed

1 package (8 oz) refrigerated crescent rolls

1 egg white, lightly beaten

1/2 tablespoon sesame seeds

Directions:

In a large bowl, combine the first seven ingredients. 

Unroll the crescent roll dough onto an ungreased baking sheet; seal seams and perforations.  Spread the corned beef filling down the center of rectangle.  On each long side, cut 1"-wide strips to within an inch of filling.  Starting at one end, fold alternating strips at an angle across filling' seal ends.  Brush egg white over dough; sprinkle with sesame seeds.  Bake at 375 degrees for 25-30 minutes or until golden brown.

Anne Says:  This was excellent. I recommend it.

Spinach-Stuffed Lamb Chops w/ Rosemary Glaze

Ingredients:

1/4 cup honey

2 tablespoons Dijon mustard

2 tablespoons chopped rosemary

1 teaspoon black pepper

1 teaspoon lemon juice

1 tablespoon balsamic vinegar

3 cloves garlic, minced

4 lamb loin chops (~1" thick, 6 oz)

2 cups frozen chopped spinach, thawed

Goat cheese or shredded Swiss cheese

3 garlic cloves, slivered

salt

pepper

Directions:

Combine the honey, mustard, rosemary, black pepper, lemon juice, balsamic vinegar, and minced garlic.  Pour marinade into a resealable plastic bag and add lamb chops, turning to coat.  Refrigerate overnight.

Cut a deep slit into lamb chops and stuff with slivered garlic, cheese, and spinach.  Place lamb chops on rack in a roasting pan and sprinkle with salt and pepper to taste.  Pour or brush rosemary marinade over chops.  Bake/broil lambs, basting occasionally, at 450 degrees until meat thermometer reads 160 degrees for medium doneness, about 7 minutes per side.

 Anne Says: These were delicious, but I'd use less rosemary next time.

Irish Stew

Ingredients:

1&1/2 pounds lamb stew meat

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons olive oil

2 cups reduced-sodium beef broth

2 cups water

2 medium potatoes, peeled and cubed

2 medium carrots, cut into 1" slices

1/2 cup turnip, cubed

1 teaspoon salt

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/2 teaspoon marjoram

1/4 teaspoon pepper

2 tablespoons flour

3 tablespoons fat-free milk

1/2 teaspoon browning sauce, optional

3 tablespoons minced fresh parsley

Directions:

In a Dutch oven, saute onion in oil.  Add lamb to brown in oil.  Add garlic and stir for 1 minute.  Add broth and water and bring to a boil; reduce heat and simmer for 1 hour or until meat is tender.

Add potatoes, carrots, turnip, and seasonings, and bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes until vegetables are tender. 

In a small bowl, combine the flour, milk, and browning sauce until smooth; stir into stew.  Add parsley.  Bring to a boil; cook and stir for 2 minutes until thickened.

Anne Says:  This stew was really excellent!

Pot o' Gold Potato Soup

Ingredients:

3/4 cup chopped celery

3/4 cup chopped onion

1/4 cup butter

2 cans (14.5 oz each ) chicken broth

2&1/3 cups mashed potato flakes

1&1/2 cups milk

1/2 cup cubed Velveeta cheese

3/4 teaspoon garlic salt

1/4 teaspoon chili powder

1/2 cup sour cream

Directions:

In a medium saucepan, saute celery and onion in butter for 2-3 minutes.  Stir in broth and bring to a boil.  Reduce heat; add potato flakes and cook for 5-7 minutes.  Add milk, cheese, garlic salt, and chili powder.  Cook and stir until cheese is melted.  Just before serving, stir in sour cream.

Anne Says: This was a good soup, and so easy to make.

Irish Champ

Ingredients:

3-4 Russet or Yukon Gold potatoes

1/2 bunch scallions (bulb and green stem)

3/4 cup milk

1/4 stick butter, plus extra if desired

salt 

pepper

Directions:

Scrub and peel the potatoes, quarter them, and boil in water.  Meanwhile, finely chop the scallions.  Cover with cold milk and slowly bring to a boil.  Simmer for about 3 to 4 minutes, turn off the heat, and leave to infuse.  Mash the boiled potatoes and mix with boiling milk and scallions.  Beat in the butter.  Season to taste with salt and pepper.  Serve with a knob of butter melting in the center.

Anne Says:  It was a respectable mashed potato recipe.

Irish Soda Bread

Ingredients:

2 cups flour

2 tablespoons dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons butter

2 eggs, divided

3/4 cup buttermilk

1/3 cup raisins

Directions:

In a bowl, combine flour, brown sugar, baking powder, baking soda, and salt.  Cut in butter until crumbly.  Combine 1 egg and buttermilk; stir into flour mixture just until moistened.  Fold in raisins.   Knead on a flour surface for 1 minute.  Shape into a round loaf; place on a greased baking sheet.  Cut a 1/4"-deep cross in top of loaf.  Beat remaining egg; brush over loaf.  Bake at 375 degrees for 30-35 minutes or until golden brown.

Anne Says: This wasn't my favorite recipe.  The bread seemed dry, but I think that's how it's supposed to be.

Irish Soda Bread Muffins

Ingredients:

2 cups flour

3 tablespoons sugar

1&1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1 cup lowfat buttermilk

1 large egg, beaten

3/4 cup currants or raisins

1/2 teaspoon caraway seeds

Directions:

In a large bowl, stir together dry ingredients.  With pastry cutter, cut butter until mixture resembles coarse crumbs.  In a small bowl, stir together buttermilk and egg until blended, and stir into dry ingredients.  Stir in raisins and caraway seeds   Spoon batter into greased muffin tin and bake at 375 degrees for 20-25 minutes.

Anne Says:  These tasted much better than the Soda Bread I made, but still needed a pat of butter.

Irish Soda Farls

Ingredients:

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

raisins (optional)

butter or jam (optional)

Directions:

Preheat heavy skillet to medium-low heat.

Place flour and salt in a bowl and sift in baking soda.  Make a well in the center and pour in buttermilk.  Work quickly to mix into dough and knead very lightly on a well-floured surface.  Form into a flattened circle, about 1/2" thick and cut into quarters with a floured knife.

Sprinkle a little flour over the base of the hot pan and cook the farls for 6-8 minutes on each side until golden.

Anne Says: These were my favorite of the Soda Bread recipes.

Shamrock Meringue Cups

Ingredients:

4 egg whites

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1 can (14oz) sweetened condensed milk

1/2 cup lime juice

2 cups reduced-fat whipped topping

2 to 3 drops green food coloring

20 green candied cherries

Directions:

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  Add the vanilla, salt, and cream of tartar; beat on medium speed until soft peaks form.  Gradually beat in sugar on high until stiff peaks form.

Drop meringue into 12 mounds on two parchment paper-lined baking sheets.  With the back of a spoon, shape into 3-inch cups.  Bake at 275 degrees for 45-50 minutes until set and dry.  Turn off oven and do not open door; leave meringues in oven for 1 hour.

Meanwhile, in a small bowl, beat milk and lime juice until combined.  Cover and refrigerate for 1 hour until set.  Fold in whipped topping and food coloring.  Spoon 1/3 cup filling until each meringue cup.  Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape with cherries.

Anne Says: These desserts were very different and interesting, but good.

Leprechaun Patties

Ingredients:

1/2 cup butter

3/4 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1&1/2 cups grated zucchini

1&1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup quick cooking oats

1 cup granola

2 cups semisweet chocolate chips

Directions:

In a medium bowl, cream butter and sugar until fluffy.  Stir in the egg and vanilla, and then stir in the zucchini.  Sift together the flour, baking soda, and cinnamon, and stir into the zucchini mixture.  Finally, stir in the oats, granola, and chocolate chips.

Drop dough from a teaspoon onto unprepared cookie sheets.   Bake at 350 degrees for 10-12 minutes. Makes ~3 dozen cookies.

Anne Says:  These were really good cookies, and healthier too!

Blarney Stone Bars

Ingredients:

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tablespoon milk

1 teaspoon vanilla extract

3/4 cup flour

3/4 cup quick-cooking oats

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup English toffee bits

1/3 cup chopped pecans

Frosting:

4 oz cream cheese, softened

3 tablespoons butter, softened

1&1/2 cups confectioners' sugar

1 teaspoon vanilla

2-3 drops green food coloring

Directions:

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, milk, and vanilla.  Combine flour, oats, baking powder, and salt; gradually add to creamed mixture.  Fold in the toffee bits and pecans.  Spread into a greased 9" square baking pan and bake at 350 degrees for 20-24 minutes until a toothpick comes out clean.

Meanwhile, to make the frosting, beat the cream cheese and butter, and add confectioners' sugar, vanilla, and food coloring.  Spread frosting over cooled bars and cut into diamond shapes. (Makes ~ 2 dozen)

Anne says:  This was an excellent dessert bar.  Very tasty!

Lucky Horseshoes

Ingredients:

1 package (16 ounces) large marshmallows

3 tablespoons butter, cubed

4 cups crushed pretzels

1 cup semisweet chocolate chips

1/2 cup butterscotch chips

Directions:

Place two 5"-diameter bowls upside down in the center of two 9" round pans; coat pans with cooking spray.

In a large microwave-safe bowl, melt marshmallows and butter on high for 1 minute.  Stir in pretzels.  Quickly add chips; stir gently until coated.  Divide mixture in half.  Press each portion into prepared pan, leaving a 4" opening at one end.  Cool for 15 minutes.  Run a knife around edges of pan to loosen and invert onto a serving platter. (Makes 2 horseshoes)

Anne Says: This was a good granola-bar-like snack.

Anne's Lower-Calorie Shamrock Shake

(218 calories/13-oz serving)   2 servings

Ingredients:

2 cups Vanilla Fat-Free Frozen Yogurt

1&1/4 cups Silk Original Almondmilk 

1/4 teaspoon mint extract

8 drops green food coloring

Green decorating crystals (optional)

Directions:

Combine first 4 ingredients in blender and blend on high speed until smooth.

For visual effect,  dip rim of glass in water followed by green crystals.

Serve with straw.

Anne Says:  YUMMMMMMM