Foodie Friday Five: 5 Recipes To Celebrate
St. Patrick's Day!
St. Patrick’s Day is right around the corner! It's a fun holiday to celebrate whether you are Irish or not. Like most holidays, one of the best ways to celebrate it is with food! Start off your St. Patrick’s Day festivities with the perfect appetizers, some guacamole deviled eggs. Twice-baked potatoes with pesto makes a perfect finger food and can also be great with your dinner, if they aren't gone by then. A hearty and flavorful lamb soup is be the perfect St. Patty's Day meal or side. Of course no St. Patrick’s Day celebration is complete without a traditional corned beef and cabbage dinner, but don't forget to save room for dessert! Some St. Patrick's Day minty pudding parfaits make as the perfect dessert for any occasion, especially St. Patty's Day!
Celebrate the luck of the Irish with any of these 5 delicious and easy St. Patrick's Day recipes!
6 hard boiled eggs, peeled and cut lengthwise
1 ripe avocado, pitted and peeled
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp onion powder
1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro)
1. Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic and cilantro.
2. Use a fork to mash the guacamole mixture until smooth.
3. Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.
4. Keep stored in an airtight container for up to 2 days.
Recipe and picture of this amazing St. Patty's Day Guacamole Deviled Eggs are courtesy of iWashYouDry.com. Check them out for more recipes!
12 baby Idaho potatoes
3 Tbsp pesto sauce (prepared or homemade)
1/4 cup of grated mozzarella cheese
1 Tbsp butter salt and pepper
1. Preheat the oven to 350 degrees. Wash the potatoes well and place them on a baking sheet. Bake the potatoes about 40 minutes, until they are soft enough that the tip of a knife slides in easily. Let the potatoes cool until you can handle them without burning yourself. Leave the oven on.
2. Cut about 1/4 inch off the top of each potato lengthwise. Discard the top slices. With a small spoon and working very carefully, scoop out the insides of each potato, leaving about a quarter-inch layer of potato flesh all around. Be careful not to pierce the skin - you need the potato shells intact.
3. Put the potato flesh into a small mixing bowl. Mash the potatoes with the tines of a fork, then stir in the pesto, cheese and butter. Season to taste with salt and pepper (be more generous with the salt than you think you need to be).
4. Using the same small spoon with which you scooped out the potatoes, fill the potato shells with the filling, mounding it above the opening.
5. Return the potatoes to the baking sheet and put it back in the oven for 30 minutes, or until the potatoes are sizzling and browned on top. Serve immediately.
Recipe and picture of this tasty twice-baked potato with pesto is courtesy of InErikasKitchen.com. Check them out for more recipes!
3. Lamb Stew
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Recipe and picture of this tasty and hearty lamb stew is courtesy of AllRecipes.com. Check them out for more recipes!
1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 teaspoons butter
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard
1. Place brisket in a large stockpot. Add the 16 cups water and the next 5 ingredients: onions, celery, carrots, pickling spice, and garlic. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
2. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
3. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat. Preheat broiler.
4. Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes and enjoy!
Recipe and picture of this delicious St. Patrick's Day corned beef and cabbage is courtesy of SaucyRecipes.com. Check them out for more recipes!
1 – 4.5 serving size White Chocolate Instant Pudding Mix
1 – 4.5 serving size Chocolate Fudge Instant Pudding Mix
5 drops of green food coloring
1/4 tsp. peppermint extract
15 Mint Oreo Cookies (or regular Oreos will work just as well)
1 tub of Cool Whip
1 Chocolate Bar to make chocolate curls for garnish (optional)
1. In two separate bowls, prepare each of the two pudding mixes per the directions on the box: Mix with 2 cups of milk. To the white chocolate pudding add 5 drops of green food coloring and ¼ tsp. of peppermint extract. Mix well. Refrigerate to set.
2. While the pudding is setting, put about 15 Oreos in your food processor and grind until you have pretty fine crumbs. If you don’t have a food processor put the cookies in a sealed plastic baggie and crush with a rolling pin to get your crumbs. Then set it aside.
3. When the pudding is set, take half of each bowl of pudding and put it in a separate bowl. You should now have 4 bowls: 2 bowls of chocolate fudge and 2 bowls of green white chocolate.
4. Use a knife to draw a peace sign in the Cool Whip. This is my little tip for dividing it up into three mostly-equal parts. Take one of those parts and add it to one of the bowls of chocolate pudding. Mix well. Take a second part of the Cool Whip and add it to one of the bowls of green white chocolate pudding. Mix well. You should now have 4 bowls of pudding: 1 dark chocolate and 1 light chocolate; 1 dark green and 1 light green. You’ll have ⅓ a tub of Cool Whip left, too. Time to assemble!
5. Put a spoon in each bowl of pudding, the Cool Whip, and the cookie crumbs. Let’s put these babies together! Line up your wine glasses or whatever cups you’re using. Start with a big spoonful of cookie crumbs in the bottom of each glass. I used my fingertips to sort of flatten out the top.
6. Then one color at a time, layer in your puddings. I layered mine like this: dark chocolate, dark green, light chocolate, light green. You can mix it up anyway you’d like! After every layer I used the back of my spoon to smooth out the pudding. My suggestion is to start in the middle and sort of push the pudding to the outside edge (remember you want to be able to see the lines of each layer from the outside of the glass), then once you have the whole layer spread out to the edges use the back of your spoon to smooth out the top as best you can. Keep a few paper towels nearby to wipe up any smudges along the rim of your glass. Doesn’t have to be perfect!
7. Once you get all the puddings layered in your glasses top it off with the remaining cookie crumbs.
8. Then use that last ⅓ of the Cool Whip tub to add a dollop on top of each glass.
9. Use a vegetable peeler to create chocolate curls with your chocolate bar and sprinkle on top for a pretty garnish if you’d like!
Recipe and picture of this delicious St. Patty's Day minty pudding parfait is courtesy of PandorasDeals.com. Check them out for more recipes!
To celebrate the luck of the Irish, we're offering everyone a $1 off St. Patrik’s Day coupon! That's right everyone, we're giving you $1 off any order of $9 or more all weekend long!
Use coupon code: 1FOR9 during checkout before 3/17/14 23:59 PDT. Offer valid one per account.
Don't forget to wear green or you might get pinched!
Post By: Justin Narayan