Happy St. Patrick's Day (Tomorrow)

I thought that I would post a couple "Irish" recipes for tomorrow if you are brave enough to try them.

For breakfast try Irish soda bread~
Ingredients:

* 3 cups all-purpose flour
* 1 cup whole wheat flour
* 1/4 cup granulated sugar
* 2 tsp. baking soda
* 1/2 tsp. kosher salt
* 1 large egg
* 2 cups low-fat buttermilk
* 1/2 cup raisins or other dried fruit of your choice

Preparation:

1. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

2. Stir flours, sugar, baking soda and salt together in a mixing bowl.

3. Whisk egg and buttermilk together in a small bowl. Add to the flour mixture, stirring until just blended. Stir in the raisins.

4. Turn out onto a lightly-floured surface and knead several times, then form a loaf.

5. Transfer to the prepared baking sheet. Cut an X on the top of the loaf. Bake 30-50 minutes or until bread sounds hollow when tapped on the bottom. (Yes, the cooking time varies widely. Check it at 30 minutes and again every 5 minutes to avoid over baking it.)

corned beef hash~
Ingredients:

* 3 cups peeled and diced potatoes
* 1 Tbsp. canola oil
* 1 small onion, diced
* 2 cups shredded corned beef (either leftover cooked corned beef or deli corned beef)
* 1 Tbsp. Worcestershire sauce (can be eliminated if desired)
* 1/2 cup half and half (can substitute evaporated or powered mild if desired)
* 1/2 tsp. freshly-ground black pepper

Preparation:

1. Place potatoes in a heavy saucepan and cover with enough water so that there is 1 inch of water above the potatoes.

2. Bring to a boil, and cook, uncovered until fork-tender, about 6 minutes. Drain.

3. Heat oil in a large (12-inch) nonstick skillet over medium-high heat. Add onions and cook until softened, about 2-3 minutes.

4. Add potatoes. Let potatoes cook about 2 minutes until browned on the bottom.

5. Flip the potatoes and add the remaining ingredients. Cook until all the liquid evaporates.

Serve with Poached Eggs on top.

For lunch try Colcannon ~
Ingredients:

* 3 pounds russet potatoes
* 1 Tbsp. olive oil
* 1 small onion, diced
* 2 cloves garlic, minced
* 3 cups shredded cabbage (or kale)
* kosher salt and pepper to taste
* 1/4 cup butter, divided
* 1/3 cup half and half
* 2 slices pre-cooked bacon, warmed according to package directions and crumbled

Preparation:

1. Peel and dice potatoes. Place in a large pot and cover with water by one inch. Bring to a boil, covered, over high heat.

2. Remove cover, reduce heat to medium, and allow potatoes to cook 12-15 minutes, until tender when pierced with a fork.

3. Meanwhile, heat olive oil in a large skillet. Add onion and garlic. Cook, stirring occasionally, until onion is softened, about 3 minutes.

4. Add cabbage, season with salt and pepper, and cook until soft, about 5 minutes.

5. Drain potatoes and return to pot. Season with salt and pepper. Add two tablespoons of the butter and the half and half. Mash.

6. Fold in the cabbage mixture and the bacon. Top with the remaining butter.

Green Smoothie ~
Ingredients:

* 2 cups firmly-packed fresh kale
* 1 cup frozen unsweetened pineapple chunks
* 1-1/2 cups pineapple-coconut juice or plain pineapple juice
* 1/2 cup low-fat vanilla yogurt

Preparation:

1. Place kale in a Vita Mix Blender or regular blender.

2. Add remaining ingredients. Puree until smooth.

Makes 2 servings.

For Dinner try Corned Beef and Cabbage done in a Crock Pot ~
Ingredients:

* 1 2- to 3-pound corned beef brisket
* 1 medium onion, sliced
* zest of 1 orange
* 3 Tbsp. brown sugar
* 1/4 cup coarse-grain or Dijon mustard
* 1 cup apple juice
* 1 medium head cabbage, cut into 8 wedges

Preparation:

1. Trim corned beef of excess fat (or have the butcher at your supermarket do this for you).

2. Place sliced onions in the bottom of the Crock pot stoneware. Lay corned beef on top.

3. Sprinkle orange zest and brown sugar over corned beef. Spread mustard over top. Pour juice over corned beef.

4. Cover and cook on low 8 hours or high 4 hours.

5. Add cabbage and stir to coat with pan juices. Cook another 1-2 hours.

Serve over Roasted Potatoes ~
Ingredients:

* 2 pounds new potatoes
* 1 tsp. garlic powder (not garlic salt)
* 1 tsp. sea salt (or kosher salt)
* 1/4 cup olive oil
* 1/2 tsp. dried parsley

Preparation:

1. Preheat oven to 400 degrees F.

2. Wash potatoes and cut into 3/4-inch chunks. Remember, the more even the chunks, the more even the potatoes will cook. Also, the smaller the chunks the faster the potatoes will cook.

3. Place potatoes in a 9 x 13 baking dish. Sprinkle garlic powder and salt evenly over potatoes. Drizzle with olive oil. Toss with your hands to make sure potatoes are evenly coated.

4. Bake 20 minutes. Stir. Bake another 15-20 minutes, until potatoes are golden brown.

For dessert try Watergate Salad ~
Ingredients:

* 1 20 oz. can crushed pineapple
* 1 3.5 oz. package pistachio pudding and pie filling
* 2 cups miniature marshmallows
* 1/2 cup chopped pecans
* 1/2 cup sweetened flaked coconut
* 2 cups frozen whipped topping (such as Cool Whip), thawed

Preparation:

1. Drain the pineapple, reserving 1/4 cup of the juice.

2. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well.

3. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.

Makes 8 servings.

Note: This recipe can be made up to a day in advance.

Or you might want to try:

Chocolate Brownies with Mint and Fudge Frosting ~
Ingredients:

* 2 oz. unsweetened chocolate
* 1/2 cup butter
* 2 large eggs
* 1 cup sugar
* 1/2 cup all-purpose flour
* For Filling:
* 3 Tbsp. butter, softened to room temperature
* 1 cup powdered sugar
* 2 Tbsp. milk
* 1 tsp. peppermint extract
* 2-3 drops green food coloring (optional)
* For Glaze:
* 1/4 cup butter
* 6 oz. semisweet chocolate

Preparation:

1. Preheat oven to 350 degrees F. Grease an 8- or 9-inch square baking pan.

2. Melt chocolate and butter in a small saucepan over medium heat. Remove from heat and let cool a few minutes.

3. In a large mixing bowl, beat the eggs and sugar until creamy. Beat in the flour.

4. Stir in the chocolate mixture. Pour into prepared pan. Bake 22-25 minutes or until a knife inserted in the center comes out clean.

5. Let brownies cool completely, at least 1 hour.

6. Prepare filling: Beat butter and sugar together with an electric mixer.

7. Add milk and peppermint extract, beating until smooth. Add food coloring if using.

8. Spread filling over cooled brownies. Refrigerate until firm, at least 1 hour.

9. For glaze: Heat butter and chocolate in a small saucepan over medium heat, stirring until smooth. Pour over mint layer, spreading out evenly.

10. Refrigerate until firm.

Makes 9 brownies.