Baked Reuben Sliders and Garlic-Chive Air Fries

I wanted a fun and easy St. Patrick's Day meal, and this was perfect.  The Reuben sliders were delicious.

Baked Reuben Sliders

Makes 12 sliders

Ingredients:

1 package (12 rolls) Hawaiian sweet rolls, sliced horizontally

1/2 pound thinly sliced deli corned beef

1/3 pound sliced Swiss cheese (6-8 slices)

8 oz sauerkraut, drained and squeezed to remove moisture

1/4-1/2 cup Thousand Island dressing (to taste)

Topping:

3 tablespoons butter, melted

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1 teaspoon minced dried onion

1/2 teaspoon caraway seeds

Directions:

Preheat oven to 350º.  Spray a 9x13" baking dish with cooking spray.  Place bottom half of rolls in pan. Arrange corned beef evenly over rolls, then cheese slices, then evenly spread the sauerkraut.  Drizzle Thousand Island dressing over sauerkraut to taste.  Place top half of rolls on top.

In a small bowl, combine the topping ingredients.  Brush topping over tops of rolls.

Cover pan loosely with aluminum foil and bake at 350º for 10 minutes.  Remove foil and bake and additional 10 minutes until browned and cheese is melted.  Use a knife or spatula to separate the sliders.

Air Fryer Garlic-Chive Fries

Makes 2 servings

Ingredients:

2 russet potatoes, cut into 1/4" julienne strips

1/2 tablespoon olive oil

2 teaspoons dried minced chives

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Rinse and dry potatoes.  Drizzle with oil and toss with salt, pepper, garlic powder, and chives.  Arrange in a single layer in Air Fryer tray.   Bake at 400º for 20-30 minutes, turning fries halfway through time.

Irish Stew with Lamb

 Happy St. Patrick's Day!  I decided to go with a lamb recipe today.  It was delicious.   The store didn't have any shoulder chops so I just used some lamb stew meat that they had packaged up.  It was still tender and delicious.  Next time, I'd chop the potatoes in half before adding them to the stew.

Irish Stew

Made 4 servings

Ingredients:

1 lb lamb stew meat (or shoulder chops would be better)

salt and pepper

1 tablespoon oil

1 onion, chopped

1 tablespoon butter

2 tablespoons flour

2 cups chicken stock/broth

1 teaspoon dried rosemary

3 carrots, chopped

2 celery stalks, chopped

water or broth as needed

3/4 lb baby yellow potatoes

1/4 cup chopped green onions

Directions:

Heat oil in large skillet over high heat.  Season lamb with salt and pepper and sear meat on all sides, a few minutes per side.  Transfer meat to a stock pot.  

In the same skillet, cook the onions until slightly softened.  Stir butter into the onions until melted.  Add flour and stir until onions are coated.   Pour chicken stock into skillet, and rosemary, and stir until mixture thickens, about 5-10 minutes.

Add carrots and celery to the stock pot with the lamb and pour the contents of the skillet into the pot.  Add some more broth or water if needed to cover meat completely.  Bring mixture to a simmer, reduce heat to low, and cover.  Cook, covered, for 60 minutes.  Add potatoes to the pot, submerging the potatoes in the broth, and cook for another 60 minutes.

Bring stew to a boil and cook until reduced and thickened, about 10-12 minutes.  Stir green onions into the stew and season with salt and pepper to taste.

Reuben Braid

This is a recipe I've made in the past.  Just an easy and quick way to use up corned beef for a fun St Patrick's Day meal.  This time around, I had leftover filling that didn't fit in the dough, so I saved it and made a Reuben Panini the next day.  Still good.

Reuben Braid
Make ~4 servings

Ingredients:
3-4 oz cooked corned beef brisket, chopped
3/4 cup shredded Swiss cheese
1/2 cup sauerkraut, drained
1/2 small onion, chopped
2 tablespoons Thousand Island dressing
1/2 tablespoon Dijon mustard
1/4 teaspoon dill weed
1 package (8 oz) refrigerated crescent roll dough
1 egg white, lightly beaten
1/2 tablespoon sesame seeds

Directions:
In a large bowl, combine the first seven ingredients.  Set aside.

Unroll the crescent roll dough onto a baking sheet.  Seal seams and perforations if needed.  Spread the corned beef filling down the center of the rectangle.  On each side, cut 1-inch-wide strips to within an inch of the filling.  Starting at one end, fold alternating strips at an angle across the filling, creating the braided effect.  Seal ends. 

Brush egg white over dough and sprinkle with sesame seeds.  Bake at 375º for 25-30 minutes or until golden brown.  Slice and serve.

Cheesy Potato Soup

I combined a few different Potato Soup recipes from my bridal shower collection to make this St. Patrick's Day soup.  I just picked ingredients I already had on hand (carrots, onion, celery) and omitted things I didn't have (bouillon cubes) and sort of did my own thing.  It turned out pretty good.  I think it would have been better with cubed ham or bacon or some meat in there.

Cheesy Potato Soup

Ingredients:
2 large Yukon Gold potatoes, peeled and diced
1 cup diced celery (~2 ribs)
1 cup sliced carrots
1/2 large onion, diced
1 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons flour
1&1/2 cups milk, warmed in microwave
salt and pepper
1 cup chicken broth
saved potato water
8oz cubed cheddar cheese

Directions:

Parboil the carrots, celery, and potatoes in a large pot of water for 5 minutes.  Strain, and save water.

In the empty pot, saute the onions in oil over medium heat until onions are tender. Add garlic and cook for another 30 seconds.  Add the flour and slowly whisk in the milk to make the rue.

Add the strained vegetables back to the pot and season with salt and pepper. Add chicken broth and enough of the saved potato water to reach desired consistency.  Simmer on low heat for 60 to 90  minutes until potatoes are soft.  Add cubed cheese and stir until melted.  Add salt and pepper to taste and serve.

Whiskey Pulled Pork Shepherd's Pie with Cheddar Biscuit Crust

Oh, yes.  For Pi Day, I wanted to make a savory pie.  As I was browsing the internet, I came across this recipe from TheKitchenWhisperer and thought it sounded like a delicious twist on Shepherd's Pie.  It has BBQ Pork instead of lamb.  Plus a cheddar biscuit crust.  Sounded like a winner to me.  Since I made the Whiskey BBQ Pulled Pork Sandwiches a couple days ago, I had the pork and sauce already made.  So I only had to make the homemade mashed potatoes and the crust, making the recipe much less daunting.  I thought it tasted fabulous.  Loved the crust, loved the BBQ pork.  Lots of work, but worth it.  The photos don't do it justice.  Tasted way better than it looks.

Whiskey Pulled Pork Shepherd's Pie with Cheddar Biscuit Crust
from TheKitchenWhisperer

Ingredients:
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into cubes
1/3 cup cream
2 tablespoons chives
2&1/2 cups shredded sharp cheddar, divided
3 cups Pulled Pork  (see below)
1 cup Whiskey BBQ Sauce  (see below)
2 cups Mashed Potatoes  (see below)

Directions:
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and chives.  Cut in the butter using a pastry cutter (or a fork) until you have pea-sized chunks.  Pour in the cream and combine using a wooden spoon.  Pour the crumbly mixture onto a lightly floured surface.  Add 1/2 cup shredded cheese into the dough and gather the dough together until it can stick to itself without falling apart.  Try not to overwork it.  It should be tacky but not wet.

Pat the dough into a 9" pie plate coated with cooking spray. It should be an even 1/4-1/2" thick on the bottom and up the sides of the dish all the way to top of the pie dish.

Add the pulled pork.   Drizzle 1/2 cup BBQ Sauce on top of pork.  Sprinkle 2 cups shredded cheese over that.  Using a spatula, gently spread 2 cups of mashed potatoes on top.  Bake at 350º for 35-40 minutes until the crust is slightly golden brown.   For crispy peaks on the potatoes, broil for a minute or two.  Remove from oven and allow to cool for 10 minutes before serving.   If desired, drizzle a little more warmed BBQ Sauce over top.

*****

Pulled Pork  
4 lb Pork Butt
1/2 cup water
1/4 cup BBQ Spice Rub  (see recipe here)

Pat dry the pork.  Rub generously with Spice Rub.  Place, fat side up, in slow cooker. Add water so that it comes up an inch high.  Cover and cook on low for 8-10 hours.  Remove and shred using 2 forks.

Whiskey BBQ Sauce
5 cups original BBQ Sauce
1 cup whiskey
1 cup water
3 teaspoons liquid smoke
1/2 cup molasses
2 teaspoons smoked paprika
1/2 teaspoon cayenne
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon black pepper

Whisk ingredients together in a medium sauce pan.  Bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally, until thickened.

Mashed Potatoes
5 large Yukon gold potatoes, peeled
6-7 tablespoons butter
1/4 cup milk
1/4 cup cream
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Place potatoes in a deep pot and completely cover with water.  Add 1/2 teaspoon salt.  Bring to a boil and cook for 30-35 minutes until a fork can pierce without resistance.  Drain, return to the pot, and mash.  Add in the butter, milk, and cream and continue to mash until creamy.  Add salt and pepper and mix.

Anne's Lucky Chard Pancakes

Here's my St. Patrick's Day breakfast--green pancakes.  They taste better than they look, I promise-- just like regular pancakes, but with extra nutrition!   I used chard and kale because that's what I had on hand, but you could substitute spinach.

Anne's Lucky Chard (and Kale) Pancakes
Made 8 good-sized pancakes

Ingredients:
1 bunch chard (I used rainbow chard)
1-2 fistfuls of kale
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon sugar
3/4 cup buttermilk (I substituted skim milk mixed with 1/2 tablespoon vinegar)
1 egg
1 tablespoon unsalted butter, melted

Directions:
Place chard and kale and a sprinkle of water in a skillet over medium heat.  Cover and heat until just wilted.  Let cool, then transfer to a food processor to chop or puree.

In a large bowl, whisk together the dry ingredients.  In a medium bowl, combine the milk, egg, butter, and greens until frothy.  Add the liquid ingredients to the dry ingredients and whisk until smooth and combined.  

Grease a preheated skillet over medium-low heat and drop about 1/3 cup batter to make pancakes.  Cook for 3-4 minutes on the first side until bottom is browned and bubbles appear on the surface.  Flip and cook for another minute or two.

Serve with normal pancake toppings and enjoy!

Emerald Eggs and Smoked Salmon Appetizers

For St. Patrick's Day, I brought a couple appetizers to our work party.  They were okay.

Emerald Eggs
Recipe from Food Network Channel

Ingredients:
12 eggs
2 cups watercress leaves
1/2 cup mayo or miracle whip
4 tablespoons scallions
4 tablespoons tarragon
pinch salt and pepper
8 slices ham, cut into thin strips

Directions:
Hard-boil the eggs, then peel and slice in half.   Scoop the yolks into a food processor and puree with the watercress, mayo, scallions, tarragon, salt, and pepper.   Place the ham strips in the the hollowed-out egg whites and fill with the yolk mixture.

*****

Smoked Salmon Appetizer


Ingredients:
6-8 oz of thinly sliced smoked salmon
12 slices rye cocktail bread
1 cucumber
8 oz cream cheese, softened
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon dill weed
4-5 drops bottled hot pepper sauce
fresh dill sprig

Directions:
Beat together the cream cheese, milk, lemon juice, dill weed, and hot pepper sauce.

Spread the cream cheese on rye bread (or directly on cucumber), layer with cucumber, smoked salmon, and fresh dill.

Roast Rack of Lamb with Whiskey Sauce, Asparagus, and Potatoes

It's time for another St. Patrick's Day meal.  I thought about making the traditional corned beef and cabbage, but decided on an elegant rack of lamb instead.  It was much pricier than I had imagined, but it's fun to splurge on new and exciting ingredients once in awhile.  Luckily, I cooked it to perfection and it was delicious.  The sauce was unnecessary because the lamb was tasty enough on its own.  The asparagus recipe was fine and the sauce was good.

Roast Rack of Lamb with Whiskey Sauce  - (2013 Cookbook Challenge)
from Cooking for Two (America's Test Kitchen Cookbook)

Ingredients:
1 rack of lamb (~8 ribs), frenched and well trimmed of fat.
salt and pepper
1 teaspoon oil

Whiskey Sauce:
1 shallot, minced (~3 tablespoons)
1 sprig fresh rosemary
1 garlic clove, minced
1/2 teaspoon flour
5 tablespoons Scotch whiskey (or another type)
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
1/2 teaspoon fresh lemon juice
salt and pepper

Directions:
Adjust oven rack to lower-middle position, place a rimmed baking sheet on the rack, and preheat to 425º.

Pat lamb dry with paper towels and season generously with salt and pepper.  Heat oil in a large skillet over medium-high heat until just smoking.  Carefully lay the lamb in the skillet, meat side down, and cook until well browned, 3 to 4 minutes.  Reduce heat to medium, and, using tongs, hold the rack upright to brown the bottom, 2 to 3 minutes longer.  Transfer the lamb to the hot baking sheet in the oven and roast for 12-15 minutes until the center reaches 125º on an instant-read thermometer (for medium-rare).  Transfer lamb to a carving board, tent loosely with foil, and let rest for 5 minutes.

Meanwhile, pour off all but 1 teaspoon of the fat remaining in the skillet and return to medium heat until shimmering.  Add the shallot and rosemary and cook until softened, 2 to 3 minutes.  Stir in the garlic and cook another 30 seconds until fragrant.  Stir in the flour until incorporated.

Off the heat, slowly stir in 1/4 cup whiskey, scraping up any browned bits, and let sit until bubbling subsides, about 1 minutes.  Carefully return skillet to medium heat and simmer until whiskey has almost completely evaporated, 2 to 3 minutes.  Stir in the broth and continue to simmer, stirring occasionally, until the sauce has thickened slightly and reduced to 1/3 cup, 3 to 5 minutes.

Off the heat, discard the rosemary sprig and whisk in the remaining tablespoon whiskey, parsley, butter, lemon juice, and any accumulated lamb juice.  Season with salt and pepper to taste.  Cut the lamb racks into individual chops by slicing between the ribs, and serve with the sauce.

*****

Boiled Asparagus with Béarnaise Sauce - (2013 Cookbook Challenge)

from Mastering the Art of French Cooking

Ingredients:
Asparagus, peeled;  ~10 spears per person)
1/2 tablespoon salt per quart of water

Béarnaise  Sauce:
1/2 cup dry white wine
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon
1/8 teaspoon black pepper
pinch salt
3 egg yolks
1/2 cup butter (1 stick)

Directions: (in my own words because Julia Child's explanation is lengthy)
Rapidly boil a few quarts of salted water.  Add peeled asparagus and bring back to boil.  Reduce heat and simmer, uncovered, for 12-15 minutes.  When asparagus is tender and has a little bend to it, drain water and remove asparagus to a paper towel to dry.

While asparagus is cooking, make sauce.  Boil the wine, shallots, and seasonings over medium heat until the liquid has reduced to a couple tablespoons.  Let cool a little.  Combine in a blender or food processor with egg yolks until thick.  Heat butter in saucepan until hot and foaming.   Give the processor a quick pulse to re-blend egg mixture and then very gradually, add the melted butter in a slow steady stream while mixing until sauce thickens.  If desired, add more parsley or tarragon.  Serve immediately.

*****

O'Anne's Parsley Potatoes

Ingredients:

~12 new or purple potatoes
1-2 tablespoons butter
1 tablespoon fresh chopped parsley
salt and pepper

Directions:
Bring an inch or two of salted water to a rapid boil.  Add potatoes and bring back to boil.  Reduce heat, and simmer, covered, for 20 to 25 minutes.  Drain water.  Add butter, parsley, and salt and pepper to taste, and mix to coat potatoes.

Rosemary Lamb Chops and Irish Parsnip-Apple Soup (2012- Week 11)

2012 Week 11 Featured Ingredient: Parsnips

I was trying to think of a good Irish type of ingredient to use for St. Patrick's Day, and I realized I've never worked with parsnips before.  So I found an Irish Parsnip-Apple soup recipe to use and also cooked up some Rosemary-Marinated Lamb Shoulder Chops and served it with some store-bought Irish Soda Bread (since my soda bread recipes never seemed to taste that great).  The soup was good.  I liked the sweetness from the apples, and I guess parsnips themselves are a little sweeter than carrots.  The soup had a nice creamy texture.  The marinade on the lamb chops was delicious, and pan-grilling them produced a nice char flavor.  Jeremy and I decided we need to purchase a regular outdoor grill because that would have been even better.  I'll definitely make the marinade again, but maybe for steak or pork.  The lamb chops were just too expensive and it didn't seem like we got a lot of meat out of them after picking around the bones and fat.

Irish Parsnip and Apple Soup

Serves 6

Ingredients:
1 tablespoon butter
1 pound of parsnips, peeled and thinly sliced
1 pound of apples, peeled, cored, and sliced
1 chopped onion
1 garlic clove, crushed
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamon
1/2 tablespoon chopped fresh tarragon leaves
5 cups chicken stock (plus extra if needed)
1 cup heavy cream
salt and pepper

Directions:
Heat the butter.  When melted, add the parsnips, apples, and onions.  Soften them but do not let color.  Add the garlic and spices and cook for another couple minutes, stirring well.   Pour in the stock slowly, stirring until well mixed.  Cover and gently simmer for 30 minutes until the parsnips are soft.  Taste for seasoning.  Liquidize using a blender and add stock if too thick.  Add the cream and reheat, but do not let boil.  Serve garnished with chopped chives or parsley if desired.

Anne's Pan-Grilled Rosemary Lamb Chops 

 

Ingredients:
2 lamb shoulder chops
2 full stems of fresh rosemary

Marinade:
1/2 cup lemon juice
1/2 cup orange juice
2 cloves garlic, minced
1/2 onion, chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme 
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil

Directions:

Whisk all the marinade ingredients together in a medium bowl and transfer to a large resealable plastic bag, reserving about 1/2 cup for the pan sauce.  Put the lamb chops in the bag along with the rosemary stems.  Seal the bag and shake well to coat.  Marinate in the refrigerator for 4 hours.

Remove the chops from the marinade and scrape off any bits that may be sticking.   Preheat a grill pan over medium heat for 3-5 minutes, and raise temperature to medium-high.  Place chops on the grill and cook until chops have distinctive grill marks, about 4 minutes.  Reduce heat to medium, flip chops over and cook another 4 minutes or until chops reach 140ºF.  Remove from pan and let rest a few minutes.  Meanwhile, deglaze the pan with the reserved marinade, scraping up any bits.  Reduce sauce until thickened and spoon on top of lamb chops.

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.

Fluffy Key Lime Pie

I chose to make this light version of Key Lime Pie because of its reduced calories and fast, easy preparation.  Despite its low-fat ingredients, it still tasted very good.   It wasn't classic Key Lime Pie, but it was still a nice lime dessert.

Fluffy Key Lime Pie
8 servings, 180 calories

Ingredients:
1 package (0.3 oz) sugar-free lime gelatin

1/4 cup boiling water

2 cartons (6 oz each) reduced-fat key lime yogurt

1 carton (8 oz) frozen fat-free whipped topping, thawed

1 reduced-fat graham cracker crust (8")

Directions:

In a large bowl, dissolve gelatin in boiling water.  Whisk in yogurt.  Fold in whipped topping.  Pour into crust.  Cover and refrigerate for at least 2 hours or until set.

Corned Beef Cabbage Bake

This recipe was a bit of a St. Patrick's Day experiment because I've never had Corned Beef and Cabbage before, so I was pleasantly surprised with how it tasted.  I was worried that the cabbage might overpower the dish, but it really didn't.  The flavors were all well-balanced.   The way it was served as wedges made me think of it as Corned Beef Pizza.  Overall, this dish was a nice introduction and twist to a classic St. Patrick's Day culinary tradition. 

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.