Spinach Lemon Pesto Penne

Adapted From Martha Stewart

Green Popcorn - St. Patrick's Day

Serves 6 Children

Ingredients:

1/4 cup Popcorn Kernels

1/2 stick Butter

1 tbsp Green Sugar Crystals

Method:

Using air pop popper cook popcorn. While popping melt butter in microwave. When done popping pour and toss butter and sugar crystals into popcorn.

Fancy Pancakes

Serves Family of 2 Adults and 3 Kids

Ingredients:

3 cups Complete Pancake Mix

Green Food Coloring

Method:

Make pancake mix and add a tiny bit of green food coloring. Place mix in pastry bag with small tip. Heat skillet to medium high heat. Spray pan with non-stick spray. Using pastry bag draw the outline for your shamrocks (I used three hearts with a stem). Then fill in the shapes. Turn pancakes with spatula when bubbles appear on the surface of the pancakes. They are done when pancakes no longer steam.

Here are some other variations on the same idea...

Shamrock Cut-Out Cakes

From Glorious Treats

Rainbow Jello

Note: These Take FOUR Hours To Make!

From Amanda's Parties To Go

Irish Nachos with Corned Beef

Irish Nachos from Rachael Ray

Ingredients

• 1 20- to 24-ounce bag waffle fries
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 pound deli-sliced corned beef, chopped
• 1 small onion, thinly sliced
• 1/2 small head green cabbage, thinly sliced (about 2 cups)
• Salt and ground black pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup light beer
• 1 cup chicken stock

• 1 cup shredded white cheddar cheese

Yields: 4-6 servings, as a snack

Preparation

Preheat oven to 450ºF.

Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.

When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.

Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.

While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.

Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.

To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.

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Shepherd's Pie

30 Minute Shepherd's Pie

Recipe courtesy Rachael Ray

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

25 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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All Rights Reserved

Irish Hand Pie with Rosemary Carrot Medallions

From Martha Stewart