Hoosier Homemade» St. Patrick’s Day Menu

St. Patrick’s Day Leftovers

CupcakeLady — Wed, 16 Mar 2011 20:38:57 +0000

Tomorrow is St. Patrick’s Day! And you will probably have some leftovers from your St. Patrick’s Day Dinner, now what are you going to do with them all? Maybe you have some extra Corned Beef or Irish Soda Bread leftover…surely you won’t have leftover cupcakes!

I have actually never made Bread Pudding, I’m not really sure why. I remember my Mom baking it when I was young, and how my Dad loved pouring his half and half over it in a large bowl.

This recipe could easily be made with a regular crusty bread like Sandy makes Gooey Bread Pudding. Or you could even leave out the Raisin Jam if that doesn’t appeal to you. There are lots of different varieties of Bread Pudding. I found this recipe on Seven Spoons.

Bread Pudding with Irish Soda Bread Recipe:

4 large eggs

1/3 cup brown sugar, packed

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

1/2 teaspoon vanilla

3 cups milk

6 cups cubed Irish Soda Bread

Raisin Jam Recipe:

1 cup raisins

1/2 cup water

2 tablespoons orange juice

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/8 teaspoon salt

Directions:

Make the jam first so it has time to cook and cool. Combine all ingredients in a saucepan, bring to boil, then reduce to a simmer for about 10 minutes, stirring occasionally. The raisins should be plumped and soft, with a little liquid. Add a little more liquid to the mixture if you need to. Carefully pour raisins into a food processor and puree until thick but spreadable. Spoon into bowl and let cool.

In a bowl, whisk together eggs, brown sugar, vanilla, cinnamon, nutmeg and salt. Add milk and whisk until sugar is dissolved and all ingredients are combined. Cut the bread into cubes and place in a large bowl. Add the egg mixture, push bread down slightly making sure the liquid is covering the bread. Set aside and let the bread soak up the liquid, about 30 – 40 minutes.

Preheat oven to 350 degrees. Coat a square baking dish with non-stick cooking spray.

Spread half of the bread cubes into the baking dish. Spread raisin jam over the bread, leaving about 1/4 inch border around the sides. Top with remaining bread cubes. If there is any liquid left, pour it over the pudding and let it soak for about 10 minutes.

Bake for about 50 – 60 minutes, or until a knife inserted in the middle comes out clean.
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Do you cook a large Corned Beef Brisket and not sure what to do with all the leftovers? I actually won’t be cooking one, because my husband is the only one that will eat it. But he LOVES Corned Beef Hash, so I sent him to the store to find a small piece of Corned Beef. He was able to find it in the deli, and had them cut a piece for him. It was a little over $2, but much cheaper than buying a whole brisket and wasting it.

Corned Beef Hash Recipe:

1 cup (8 oz) Corned Beef, cut thinly into pieces

2 baking potatoes, peeled and cut into cubes {we used leftover baked potatoes}

1 onion, cut thinly

1/4 cup red bell pepper, chopped

2 tablespoons oil

Salt and pepper to taste

1 tablespoon Worcestershire Sauce

2 cloves garlic, minced

1/4 cup heavy cream or half-and-half

Directions:

Add oil to heavy skillet and heat. Add potatoes and cook until brown about 10-12 minutes. Add onions and season with salt and pepper. Cook, stirring often until potatoes and onions and browned. Add bell pepper and Worcestershire sauce. Cook until peppers are tender. Stir in Corned Beef and cream and cook until heated through.

Serve with a piece of toast and a fried egg if you like.
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Recipe inspired by: Martha Stewart

Have you ever made Bread Pudding or Corned Beef Hash?

I’m linking to…Ultimate Recipe Swap

St. Patrick’s Day Dinner

CupcakeLady — Mon, 14 Mar 2011 03:14:41 +0000

Whether you are Irish or not, everyone has a little green in them on St. Patrick’s Day. For the past week I have shared LOTS of different ideas for you to create a really fun St. Patrick’s Day Dinner for your family and friends. Creating family memories can be as easy or complicated as you like.

Here are some St. Patrick’s Day Dinner suggestions for you…

Appetizers

Main Dishes

Shamrock Pretzels

Rainbow Cupcakes & Ice Cream

Desserts

Snacks

Cupcakes

Drinks

So, what will we eat the rest of the week?

Our Menu Plan…

Monday ~ Cheeseburger Mac and veggie

Tuesday ~ Chicken Wraps and Fried Rice

Wednesday ~ Taco Ring, Chips and Salsa

Thursday ~ Happy St. Patrick’s Day

Friday ~ Appetizers and Baked Potato Bar

Saturday ~ Mexican Meatloaf

Sunday ~ Chicken Phillies, Oven Fries

Are you cooking for St. Patrick’s Day? Have you made a fun St. Patrick’s Day craft? Share with us…

I’m linking to…Mouthwatering Mondays, Menu Plan Monday, Tempt My Tummy Tuesday, Ultimate Recipe Swap

St. Patrick’s Day Food: Appetizers and Main Dishes

CupcakeLady — Tue, 08 Mar 2011 22:15:09 +0000

Creating family memories is a high priority for me! The easiest way for me, is to create a fun meal for the holidays. St. Patrick’s Day is one of those holidays for us!

Over the years we have had everything from Irish Beef Stew to simple green jello or Irish Trifles. I have never gone as far as to color mashed potatoes green though…have you?

This Irish Cheese Fondue has lots of different options, I made mine kid-friendly, but you could certainly use beer or wine if you would like to. I understand that when you cook the alcohol, it generally disappears, but it doesn’t totally cook out. I found a good explanation on the Science of Cooking. I just typically avoid it if I can, unless it’s cooking wine, which adds great flavor.

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Irish Cheese Fondue

Ingredients

6 cups Sharp Cheddar Cheese, shredded
1 cup apple juice
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons flour
Red Potatoes {boiled}
Cauliflower and Broccoli, cut into small pieces
Crusty Bread, cut into small pieces

Instructions

In a small saucepan, melt butter and add garlic, saute until soft {about 30 seconds}, sprinkle in the flour a little at a time, whisking constantly until the mixture is thick. Slowly add apple juice, and whisk, making a rue, continue to whisk until the mixture is smooth.
Add cheese a couple cups at a time and stir together. Cook over low heat until cheese is melted. Transfer to a Fondue Pot or small Crockpot.

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I bought my 2 quart Rival at Walmart, it was only $10 and I’m sure it will get lots of use.

The original recipe I found for the Irish Cheese Fondue called for Irish Cheese and Stout Beer, but I couldn’t find the cheese. If you would like to follow that recipe, visit Epicurious.

Here are some fun ideas to get your St. Patrick’s Day Party started…Appetizers!!

A fun Kid-Friendly start to your St. Patrick’s Meal…Cucumber Snakes
This Cheesy Reuben Appetizer looks amazing
You could make these Mini Shepherd Pies as an appetizer or a main dish
How about Creamy Reuben Soup?

Looking for more St. Patrick’s Day Main Dish ideas?

Easy Irish Stew is great for the Crockpot
This Reuben Crescent Bake looks so yummy
Corned Beef and Cabbage is a very typical St. Patrick’s Day Dinner
These Reuben Sandwiches would be an easy meal too

Do you cook a St. Patrick’s Day Meal? Host a party?

I’m linking to…Recipe Swap, Luck of the Irish Party, Gooseberry Patch

Meals~March 15-21~St. Patrick’s Day Menu

CupcakeLady — Mon, 15 Mar 2010 02:32:24 +0000

Welcome to another great week of menu planning! Last week’s menu went pretty well, I got behind and didn’t make the Chicken in a Haystack, so we had leftover Bobby Dean’s Goulash that was in the freezer (gotta love that easy meal). I did make the Stuffed Crust Pizza, it was really good, I’ll be sharing the recipe soon.

I’m so excited, St. Patrick’s Day is Wednesday! Although I’m not Irish, I think it’s super fun to cook and serve a St. Patrick’s Day Menu. It’s definately one of those holidays that “foodies” like me just love. So, here is what we will be having on St. Patrick’s Day…

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Irish Beef Stew

Ingredients

1/4 cup Oil
1 1/4 pounds Beef Stew Meat
6 large Garlic Cloves, minced
8 cups Beef Stock or canned Beef Broth
2 tablespoons Tomato Paste
1 tablespoon Sugar
1 tablespoon Dried Thyme
1 tablespoon Worcestershire Sauce
2 Bay Leaves
2 tablespoons Butter
3 pounds Russet Potatoes, peeled, cut into chunks
1 large Onion, chopped
2 cups Carrots, 1/2 inch pieces, peeled
2 tablespoons chopped fresh Parsley, optional

Instructions

Heat oil in heavy large pan, add beef and saute until brown on all sides, about 5 minutes (I marinated the beef in Worcestershire sauce, garlic and some House Seasoning) Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves (I added all these to the crock pot and turned on high, then added the beef after it was done cooking) Stir to combine. Bring mixture to boil, reduce heat to medium, cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat, add potatoes, onion and carrots. (I added the veggies to the crock pot, skipping the browning) Saute\\\' veggies until golden, about 20 minutes. Add to beef stew. Simmer uncovered until veggies and beef are very tender, about 40 minutes.(Cook in crock pot 8-10 on low) Discard bay leaves. Sprinkle with parsley, if desired and serve.

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Irish Soda Bread

Pistachio Fluff

Irish Trifle

And maybe a cupcake

Or maybe some Shamrock Almond Cookies

And for the rest of the week…

Monday ~ Asian Chicken Stir-Fry and Rice

Tuesday ~ Baked Mac & Cheese, Cheese Dogs

Wednesday ~ Happy St. Patrick’s Day ~ Don’t get pinched

Thursday ~ Mini Meatloaves, Cheesy Mashed Potatoes, Corn

Friday ~ Stromboli (Pillsbury)