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Luck of the Irish!

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
  • Salt
  1. In a saucepan, cook potato in water until fork tender.
  2. Remove from heat and mash potato. Place potato in paper towels and squeeze out any additional moisture.
  3. Add in flour, baking powder, and salt. Stir to combine, then slowly add in buttermilk.
  4. Meanwhile, heat a griddle with butter. Ladle out batter into 6 cakes.
  5. Allow to cook for 5-6 minutes on one side before flipping. Cook an addition 6-8 minutes on the other side.
  6. 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
  1. To make bangers, heat oil in a skillet. Add onion and sauté for 2-3 minutes.
  2. Add in sausage and cooke for another 3-4 minutes.
  3. Meanwhile, mix together remaining ingredients (garlic through sugar). Pour over top the sausage onion mixture and simmer 2-3 minutes.
  4. Remove mixture and cover to keep warm.
  5. Add oil to skillet and crack 3 eggs. Cook until desired consistency.
  6. Using recipe from above, make boxty cakes.
  7. To serve, top 2 boxty cakes with 1/3 sausage mixture and 1 egg.

Serves: 3 (2 cakes per serving)


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Skinny Shamrock Shake

  • 1 scoop Vanilla Shakeology
  • 1 cup water
  • 1/4 tsp mint extract
  • 1 small banana, mashed
  • 2 drops green food coloring
  • ice
  1. Mix together all ingredients in blender and serve immediately!


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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
  1. Mix together dressing ingredients and set aside.
  2. On a plate, combine salad greens and veggies.
  3. Top with chopped corned beef and cheese.
  4. Drizzle dressing on top and serve with a slice of Irish soda bread (recipe below).


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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
  1. preheat oven to 425 degrees and grease a 9″ cake pan.
  2. In a large mixing bowl, mix together the flour, baking soda, cream of tartar, salt, and sugar.
  3. Mix in the butter until combined.
  4. With a wooden spoon (I grease mine with cooking spray first), mix in the egg and buttermilk until a dough just begins to form.
  5. 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.
  6. Form dough into a round ball and place in greased cake pan. Using a knife, score the top with a large X.
  7. 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.
  8. Cook for another 40 minutes or until golden brown.
  9. 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
  1. Wash and pierce 4 potatoes, placing them in the center of the crock.
  2. Wash and quarter remaining potatoes, along with carrots and onion. Place around the other potatoes.
  3. Rinse off corned beef and add to the crock, placing on top of the veggies and potatoes. Pour in 4 cups of water.
  4. Cover with lid and cook on low for 8 hours.
  5. In the final hour, add cabbage leaves to the crock. Season with salt and pepper, then cook for last hour.


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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
  1. To make crust, grind together Oreos in food processor. Mix together with butter.
  2. Spoon crust into 4 small bowls or dessert glasses. Set in fridge to chill.
  3. In a stand-up mixer with whisk attachment, cream the cream cheese until it begins to break apart.
  4. Add in sugar and cocoa powder, then beat together on low speed until mostly mixed. Stop and scrape down the bowl.
  5. Add in vanilla extract and return to medium speed.
  6. Scrape down bowl again, finally adding in Bailey’s.
  7. If the filling is too runny, chill for 30 minutes. Otherwise, spoon the filling into each of the cheesecake crusts.
  8. Chill overnight and enjoy!



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