St. Patrick’s Day Recipes
Happy St. Patrick’s Day! How much do you really know about this famous Irish holiday? Read on for some interesting facts and trivia. Then celebrate by making some delicious Irish-themed recipes while you sport your most festive green attire!
St. Patrick’s Day is celebrated annually on March 17th, the religious feast day and anniversary of his death in 461 AD. St. Patrick, the patron saint of Ireland, is credited with bringing Christianity to the Irish people and is one of Christianity’s most widely celebrated figures. Saint Patrick was born in Britain, kidnapped and taken to Ireland at the age of 16, and later escaped but returned many years later as a Christian missionary.
A popular legend about St. Patrick is that he used the shamrock, a native Irish three-leaved clover, to explain the Holy Trinity. The shamrock, along with the iconic Irish landscape, is believed to be the origin of the tradition of wearing the color green on St. Patrick’s Day.
Celebrate the holiday with this green, shamrock-inspired recipe!
Total Time: 20 Min
- 6 Slices Assorted Martin’s Bread
- 4 Eggs
- 1/4 Cup Fat-Free Milk
- 3 Tablespoons Prepared Pesto
- 1 Tablespoon Butter
- 3 Slices Deli Ham
- 3 Slices Provolone Cheese
- Toast 2 slices each of Martin’s Potato Bread, Martin’s 100% Whole Wheat Potato Bread, and Martin’s Old-Fashioned Real Butter Bread.
- Using a shamrock-shaped cookie cutter, cut each bread slice into a shamrock shape.
- Crack 4 eggs into a medium bowl. Add 3 tablespoons prepared pesto and ¼ cup milk. Whisk to combine.
- Melt 1 T butter in a medium nonstick skillet over medium heat. Add egg mixture to warm skillet.
- Allow eggs to set until they are fully cooked, flipping to the other side if necessary, being careful not to break them apart. When the eggs are fully set, remove from skillet and cut into thirds.
- Layer ham, eggs, and cheese on 1 slice of each type of toast. Top with the second slice.
Potatoes became an important food source for the Irish people when they were introduced to the country in the 16th century. And while the potato famine of the 1840s decimated much of the crop, potatoes are still a popular staple in the Irish diet today.
Try this recipe for cheesy potato soup with shamrock toast!
Total time: 25 Min
- 6 Slices Butter Bread
- 1/4 Cup Unsalted Butter
- 1 Cup Onions, diced
- 1 Cup Celery, diced
- 2 Tablespoons Garlic, minced
- 3 Cups Water
- 5 Potatoes, peeled and cubed
- 3 Ounces Cheddar, shredded
- 3 Ounces Smoked Mozzarella or Gouda, shredded
- 2 Tablespoons All-Purpose Flour
- 1-1/2 Cups Milk
- 1 Tablespoon Fresh Parsley, chopped
- Chives (optional)
- Paprika (optional)
- Melt the butter in a large pot over medium heat. Sauté the onions and celery in the butter for 6-7 minutes, or until tender. Add garlic and cook another 1-2 minutes.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and milk and stir well until the flour is mostly dissolved. Slowly add mixture to the soup, stirring constantly, until soup has thickened, about 5 minutes.
- If you would like a thicker soup, transfer a few cups of soup to a blender (or use an immersion blender) and carefully puree the soup until it reaches a creamier consistency. Return pureed soup to pot and combine. For a chunkier soup, skip this step.
- Toast 6 slices Martin’s Butter Bread. Using a shamrock-shaped cookie cutter, cut shamrock shapes out of each toast slice.
- Ladle soup into bowls. Top with shamrock toast and extra cheese; garnish with parsley or chives, and/or paprika.
Corned Beef and Cabbage
You may be surprised to learn that the traditional St. Patrick’s Day meal of corned beef and cabbage is not an authentic Irish dish—it’s actually Irish-American. Pork was actually the preferred meat in Ireland, especially in the form of Irish bacon, but when Irish immigrants came to the United States, they adopted a tasty alternative from Jewish delis: corned beef. When cooked together with cabbage, it became a simple, hearty, and inexpensive favored dish.
Make your own corned beef and cabbage dish—in the form of a classic Reuben sandwich!
From: Eazy Peazy Mealz
Find this recipe at: http://www.eazypeazymealz.com/reuben-with-a-twist!
Can’t get enough green? Try this yummy spinach and artichoke grilled cheese!
Total time: 20 Min
- 2 Slices Butter Bread
- 1/2 Tablespoon Extra-Virgin Olive Oil
- 1 Cup Baby Spinach
- 2 15-Ounce Cans Artichoke, chopped
- 1 Tablespoon Sour Cream
- 1 Teaspoon Garlic Powder
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Tablespoon Butter
- 1/4 Cup Shredded Mozzarella
- 2 Tablespoons Grated Parmesan
- Heat pan over medium heat and add olive oil. Add spinach and cook until wilted, 2 to 3 minutes. Add artichokes and cook until heated through, 1 minute more.
- Drain excess liquid from pan and remove from heat. Stir in sour cream, then add garlic powder and a pinch each of salt and pepper. Stir to combine.
- Wipe pan clean and heat to medium. Spread butter on one side of each slice of bread. On the non-buttered side of one slice, place half of Mozzarella and half of Parmesan, then top with the spinach-artichoke mixture and remaining cheeses. Close sandwich.
- Place sandwich in pan; cover and cook until golden brown, 3 to 4 minutes. Flip, and cook other side until cheese is melty and bread is golden brown, 2 minutes more.
- Slice in half and serve.
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