Post by Joanna on Mar 16, 2016 18:37:53 GMT -5
St. Patrick's Day Recipes
St. Patrick's Day is tomorrow and it's a great time to whip up some delicious treats for a party. Jenn Press Arata is a food and lifestyle blogger for "That's So Jenn" and has some great food ideas.
Reuben Stuffed Pretzel Sticks
1 pkg. yeast
¾ cup warm water
1 Tbsp. sugar
2 cups flour
½ tsp. salt
Swiss cheese (about 2 slices per recipe)
About ¼ cup pastrami, cut into small pieces
About ¼ cup sauerkraut
1 egg, beaten
Russian dressing, Deli mustard and/or whole grain mustard for dipping
Preheat the oven to 400°. Line a cookie sheet with foil and spray with vegetable oil. Sprinkle yeast into ¾ cup warm water, add Tbsp. of sugar and stir. Let stand until mixture foams. Add 2 cups flour and ½ tsp. salt into a bowl, add yeast mixture and stir. Sprinkle flour cutting board and knead the dough until smooth. Flatten dough and cut into thick, rectangular strips. Top each strip with ⅓ slice Swiss cheese, cover with pastrami, add sauerkraut. Pull each side to cover filling, then stretch bottoms to cover completely. Lay pretzels, fold side down, on foil-lined cookie sheet. Beat egg with a fork, brush pretzels with egg wash, then sprinkle with coarse salt and caraway seeds. Bake pretzels for 15 minutes, then broil until golden brown. Let cool on a rack. Serve with Russian dressing, deli mustard and/or whole grain mustard.
Corned Beef and Cabbage Sliders
12 oz. cooked corned beef brisket, ground in food processor
¼ cup chopped white onion
½ cup to 1 cup seasoned Panko breadcrumbs
¼ cup shredded cabbage (for burger)
Irish cheddar or Irish cheese of choice
Mashed potatoes, season with kosher salt and pepper, to taste. Sprinkle in dried parsley, to taste.
Olive oil for griddle
Boiled cabbage for garnish
Kosher salt and black pepper to taste
Biscuit cutter or small round cookie cutter
Grind steamed corned beef brisket into small chunks in food processor. Add egg, onion, shredded cabbage and panko breadcrumbs ¼-cup at a time until bound mixture forms. Using your hands, mold into small, round patties, slightly flattened in center. Coat a griddle or pan with olive oil, then cook a few minutes on each side until golden brown and solidified. Boil water in a small saucepan, add shredded cabbage and salt. Cover and simmer for 8 to 10 minutes. Stir gently, then simmer again 5-10 minutes, until tender. Drain water and return cabbage to stove over low heat, until moisture has evaporated. Season with salt and pepper to taste, and butter, if desired.
Green Deviled Eggs and Ham
Hard boiled eggs (1 egg = 2 servings)
Guacamole (Purchase in store or make your own by mashing 2 ripe avocados with ¼-cup diced white onion, 2 Tbsp. lime juice, approx. 2 tsp. garlic and salt/pepper to taste)
Parsley or cilantro for garnish
Boil eggs and peel. Cut each egg in half and remove yolk. Place yolks in a bowl, add a few spoonfuls of guacamole to taste, mash and blend with fork. Preheat oven to 400 degrees and place bacon side by side on a foil-lined baking sheet. Bake for about 15-20 minutes, until crispy. Once cooled, cut into small pieces and fill empty egg whites with guacamole mixture. Garnish with green herb of choice (parsley, cilantro ....) and top with bacon bits.
Frozen Chocolate Salted Caramel Boozy Pie
1 chocolate pie crust
1½ cups boxed chocolate cake mix
Half amount of eggs (if instructions say 3, use 2), oil, and water – each brand’s measurements are different
Pudding (Use about half the mixture):
1 (3½ ounce) box instant chocolate pudding mix – small size
¾ cup milk
¾ cup Bailey’s Salted Caramel Irish Cream (3 nips)
8 ounces Cool Whip
6 oz. chocolate chips
12 oz. heavy cream
Preheat oven to 350°. Prepare half of boxed cake using 1½ cups mix and pour into pie crust. Bake 20-30 minutes, or until toothpick inserted in center comes out clean. Allow cake to cool and combine pudding mix, milk, Cool Whip and Bailey’s Salted Caramel. Pour about half over cooled cake layer. (Use the remainder for pudding shots in individual plastic cups with tops, or store the rest in your empty Cool Whip container.) Freeze pie. Pour chocolate chips into bowl, stir until smooth and pour over pudding layer. Smooth evenly over top and freeze.
Black and Tan Ice Cream Float (above)
Guinness Beer (or any Irish stout)
Harp Beer (or any Irish pale ale)
2-3 scoops vanilla ice cream
Place ice cream in a pint glass, fill half-way with Harp then add Guinness. Serve with 1-2 scoops vanilla ice cream.
Sources: PIX11 Report, March 16, 2016; Celtic Folklore Cooking by Joanne Asala; and ItMustBeIrish.