Rubens Corned Beef and St. Patricks Recipes

http://www.bettycrocker.com/recipes/cheesy-reuben-appetizer/72389fed-662b-4e1a-b567-81a5582d48e3

http://www.bettycrocker.com/recipes/cheesy-reuben-appetizer/72389fed-662b-4e1a-b567-81a5582d48e3

http://www.tasteofhome.com/recipes/Mini-Shepherd-s-Pies

http://www.tasteofhome.com/recipes/Creamy-Reuben-Soup?pmcode=ILCDR03T&_mid=1182732&_rid=1182732.711200.270349

http://www.tasteofhome.com/recipes/Reuben-Crescent-Bake?pmcode=ILCDR03T&_mid=1182732&_rid=1182732.711200.270349

http://mixedgreensblog.com/2010/03/11/seasons-eatings/protein/brine-it-homemade-corned-beef/

http://www.bettycrocker.com/recipes/reuben-sandwiches/e6e3d58c-9fa6-43fd-a811-5f87f9584e73

http://hoosierhomemade.com/st-patricks-day-food-rainbow-cupcakes-and-ice-cream/

Rainbow Birthday Cake

http://www.sewdangcutecrafts.com/2011/03/rainbow-birthday.html

St Patricks Day Crafts and Recipes

http://www.favecrafts.com/St-Patricks-Day/St-Patricks-Day-Craft-and-Recipe-eBook

St Patricks Day Recipes 2

Cooking for St. Patrick's Day

Posted by Shake Your Bon Bons | | Mamma Recipes | 5 comments »

I'm not Irish (in fact, I am mostly Scandinavian), but I grew up in a household that embraced recipes from all walks of life. Here are some of the recipes that my mother served every St Patrick's Day in our home. My mother passed away in 1988, but I was lucky enough to inherit her old red tin recipe box. Tucked away, I found these gems:

Irish Stew
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon rosemary
1 cup coarsely chopped leeks
chopped fresh parsley for garnish

Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. 
Add onion, carrots, and cook alongside the meat for a few minutes. Add water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until meat is tender.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot and garnish with parsley.

Irish Soda Bread
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 cups whole wheat flour
2 teaspoons white sugar
2 cups buttermilk
1 cup milk
1 tablespoon vegetable oil

Preheat oven to 400 degrees F. 
Sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar and mix until combined.
In a separate bowl, mix together buttermilk, milk and oil. 
Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet. 
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F and bake for an additional 25 to 30 minutes. Remove from oven when golden brown.

Irish Champ
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
salt to taste
1/4 cup butter
freshly ground black pepper to taste

Add potatoes to large pot and fill with just enough water to cover. Bring to a boil and cook until tender. Drain well.
Return to very low heat and allow the potatoes to dry out for a few minutes. 
Heat milk and green onions in a saucepan until warm. 
Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve hot.

St. Patty's Day Cake Balls

St. Patty's Day Cake Balls

1 pkg. Double Stuf Oreos – any flavor you like best – (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
White chocolate bark or candy coating
Green sprinkles and/or green sugar, etc...

1. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra, sprinkle with green sprinkles or sugar, and set aside on wax paper covered cookie sheet to dry.
6. Refrigerate and enjoy!

Corned Beef Hash

• 2 tablespoons olive oil
• 2 baking potatoes, (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 onion, chopped
• Coarse salt and ground pepper
• 1 red bell pepper, ribs and seeds removed, chopped
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
• 1/4 cup heavy cream

Directions

1. Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
2. Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
3. Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Read more at Marthastewart.com: Corned-Beef Hash - Martha Stewart Recipes 

Irish Sheppards Pie

http://www.5min.com/Video/How-to-Make-an-Irish-Shepherds-Pie-304227692

Shamrock Boutonnieres

http://www.marthastewart.com/article/shamrock-boutonnieres

St Pactricks Day Recipes

http://www.bedifferentactnormal.com/2011/02/st-patricks-day-menu.html

Irish Cream Pie Cupcakes + FREE Printables

http://hoosierhomemade.com/irish-cream-pie-cupcakes-free-printables/

Pasta with Braised Kale

Pasta with Braised Kale

(recipe adapted from Bon Appetit)

Print This Recipe

• 1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped (about 1 1/2 cups)--I used a red onion
• 8 large garlic cloves, thinly sliced
• 1/2 pound linguine (the original recipe calls for spaghetti)
• 2 teaspoons fresh lemon juice & the zest a whole lemon
• Finely grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Add the lemon zest and cover pot. Reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve!

Kale Walnut Pesto Salad

Kale Walnut Pesto Pasta

(recipe slightly adapted from Rachael Ray Magazine)

Serves 4

• 1/2 bunch kale, stems discarded and leaves coarsely chopped (I didn't chop mine)
• 1 pound pasta (I used Rotelli)
• 1/2 cup chopped walnuts, toasted, plus more for sprinkling
• 1 clove garlic, chopped
• 1/2 cup grated parmesan cheese, plus more for sprinkling
• 1-2 tablespoons fresh lemon juice
• Salt and pepper
• 1/4 cup extra-virgin olive oil

In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

Meanwhile, squeeze the kale to remove the excess water. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper and a squeeze of lemon juice. With the machine running, add the olive oil.

Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan and serve with extra toasted walnuts.

 Notes***

-You might wanna add a little bit of fresh lemon juice to perk up your leftovers!

-You could eat it cold as a pasta salad with some tomatoes & feta cheese sprinkled in!