Today is St Patrick’s Day and in addition to wearing green, you just have to enjoy something that is Irish! Personally, I feel it’s bad luck to NOT enjoy some of these traditional meals. Here are a few to keep you safe from being pinched this year! 😉
Boxty Cakes with Fresh Fruit
- 1 potato
- 3/4 whole wheat flour
- 3/4 cup buttermilk
- 1/2 tsp baking powder
- In a saucepan, cook potato in water until fork tender.
- Remove from heat and mash potato. Place potato in paper towels and squeeze out any additional moisture.
- Add in flour, baking powder, and salt. Stir to combine, then slowly add in buttermilk.
- Meanwhile, heat a griddle with butter. Ladle out batter into 6 cakes.
- Allow to cook for 5-6 minutes on one side before flipping. Cook an addition 6-8 minutes on the other side.
- Serve immediately with fresh fruit and/or jam!
Boxty Cakes with Bangers & Eggs
- 1/2 lb. sausage
- 1 T oil
- 1 small onion, sliced
- 1/2 cup mushrooms, sliced
- 1 clove garlic, chopped
- 1/2 tsp thyme
- 1 T dijon mustard
- 1/2 T Worcestershire sauce
- 1/2 T brown sugar
- To make bangers, heat oil in a skillet. Add onion and sauté for 2-3 minutes.
- Add in sausage and cooke for another 3-4 minutes.
- Meanwhile, mix together remaining ingredients (garlic through sugar). Pour over top the sausage onion mixture and simmer 2-3 minutes.
- Remove mixture and cover to keep warm.
- Add oil to skillet and crack 3 eggs. Cook until desired consistency.
- Using recipe from above, make boxty cakes.
- To serve, top 2 boxty cakes with 1/3 sausage mixture and 1 egg.
Serves: 3 (2 cakes per serving)
Skinny Shamrock Shake
- 1 scoop Vanilla Shakeology
- 1 cup water
- 1/4 tsp mint extract
- 1 small banana, mashed
- 2 drops green food coloring
- Mix together all ingredients in blender and serve immediately!
Corned Beef Salad with Thousand Island Dressing
- 1 cup salad greens
- 1/4 cup tomato, diced
- 1/4 cup cucumber, diced
- 1 slice provolone cheese, chopped
- 4 slices corned beef (from the deli), chopped
- 2 T avocado mayonnaise
- 2 T ketchup
- 1 tsp sweet pickle relish
- 1 tsp Worcestershire sauce
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of salt and black pepper
- Mix together dressing ingredients and set aside.
- On a plate, combine salad greens and veggies.
- Top with chopped corned beef and cheese.
- Drizzle dressing on top and serve with a slice of Irish soda bread (recipe below).
Irish Soda Bread
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 3 T sugar
- 4 T butter, softened
- 1 large egg, beaten
- 1 1/2 cups buttermilk
- preheat oven to 425 degrees and grease a 9″ cake pan.
- In a large mixing bowl, mix together the flour, baking soda, cream of tartar, salt, and sugar.
- Mix in the butter until combined.
- With a wooden spoon (I grease mine with cooking spray first), mix in the egg and buttermilk until a dough just begins to form.
- Flour a clean surface and dump the dough onto this surface. Flour your hands and knead the dough briefly, just until the dough comes together.
- Form dough into a round ball and place in greased cake pan. Using a knife, score the top with a large X.
- Bake for 15 minutes at 425 degrees; then turn the heat down to 350 degrees. Open the oven door to make sure enough heat is released and the temperature lowers.
- Cook for another 40 minutes or until golden brown.
- Cool completely on a wire rack.
Recipe from The Unofficial Harry Potter Cookbook
Corned Beef with Carrots and Potatoes
- 6-8 red or golden potatoes
- 1 small onion, wedged
- 3 cups carrots, sliced (or baby carrots)
- 1 corned beef brisket kit
- 4 cups water
- 1 head cabbage, chopped
- Wash and pierce 4 potatoes, placing them in the center of the crock.
- Wash and quarter remaining potatoes, along with carrots and onion. Place around the other potatoes.
- Rinse off corned beef and add to the crock, placing on top of the veggies and potatoes. Pour in 4 cups of water.
- Cover with lid and cook on low for 8 hours.
- In the final hour, add cabbage leaves to the crock. Season with salt and pepper, then cook for last hour.
Bailey’s Mini Cheesecakes
- 8 Oreos
- 1 T unsalted butter, melted
- 8 oz. cream cheese, room temperature
- 1 cup confectioners sugar
- 2 T cocoa powder
- 1 small bottle of Bailey’s
- 1/2 tsp vanilla extract
- To make crust, grind together Oreos in food processor. Mix together with butter.
- Spoon crust into 4 small bowls or dessert glasses. Set in fridge to chill.
- In a stand-up mixer with whisk attachment, cream the cream cheese until it begins to break apart.
- Add in sugar and cocoa powder, then beat together on low speed until mostly mixed. Stop and scrape down the bowl.
- Add in vanilla extract and return to medium speed.
- Scrape down bowl again, finally adding in Bailey’s.
- If the filling is too runny, chill for 30 minutes. Otherwise, spoon the filling into each of the cheesecake crusts.
- Chill overnight and enjoy!