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Irish Fare for St. Patrick’s Day

Happy St. Patrick’s Day, everyone! Coming from Irish heritage (my grandmother was a Riley) St. Patrick’s Day is a big deal and we celebrate it every year with a big Irish inspired dinner and party. I thought it would be fun to share some pictures and recipes of the food we enjoy.

Green tossed salad and dressing, my mother-in-law’s amazing “Dilly Bread” cream cheese mashed potatoes, corned beef and cabbage.
The recipe for the corned beef & cabbage is very simple: cut open the package of corned beef and dump it into your slow cooker, juices, spices and all and pour about 1/4 to 1/2 c of water over it, put on the lid and cook on low for 10-12 hours or on high for 5-6 hours. For the last hour add a washed and cut up head of cabbage. Slice up the corned beef on a plate and dish up the cabbage and enjoy!
Lime Jello Jigglers (cut out with a cookie cutter) and whipped cream

Recipe for Jigglers can be found here. My kids think these are extra special because we very rarely eat jello 🙂

Rainbow made fruit pizza style: sugar cookie dough shaped like a rainbow and baked, cream cheese & whipped cream topping spread over it and rows of sliced fresh fruit + chocolate gold coins for our “pot-o-gold” makes any easy and fun to make dessert

The recipe I used for the sugar cookie dough can be found here I love that you don’t need to chill the dough before hand! I do recommend increasing the baking time a few minutes more than the recipe says.

Shamrock shaped sugar cookies made from the extra dough from the rainbow, topped with butter cream frosting and green and rainbow sprinkles.

I frosted these cookies with this butter cream recipe.

Some of the other simple and fun things we enjoyed was having the kids taking turns being “the Leprechaun” and hiding chocolate gold coins for the other kids to find and listening to Irish music. Lots of fun!

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Beef Stroganoff (in the crock pot or stove top)

Ingredients:
1 lb of beef stew meat, cubed, frozen or not (you may want a more tender cut if you’re doing the stove top version)
1 can of cream of mushroom soup (10.75 oz)
1/2 medium onion, chopped
1 small can of sliced mushrooms (optional)
1/4 cup water
1 Tbsp Worcestershire sauce
4 oz. (1/2 a bar) of cream cheese or ½ cup sour cream
Egg noodles, or any kind of pasta noodles or rice

Crock Pot Directions:
1-Put everything BUT the cream cheese or sour cream  and egg noodles into the Crock Pot.  You do not even have to brown the stew meat!
2-Mix together.
3-Cook on High for 5 hours or on Low for 8 hours.
4-When you are close to serving dinner, prepare about a half bag of noodles according to the package directions.  Mix in the cream cheese or sour cream about 20 minutes before serving.
5-Top the noodles with the Beef Stroganoff and enjoy.  We love this with peas or broccoli on the side.

Stove Top Directions:
1-Follow the directions on your pasta package to boil the noodles.
2-While the pasta is cooking, cut up the meat in small squares, then cut them in half to make them thinner.
3-Put a frying pan on the stove and turn the burner to medium. After it has heated up, put the meat in the pan and brown in on each side until it is no longer pink in the middle.
4-While the meat is browning, peal, wash and dice the onion and add it to the meat to cook for the last few minutes of cooking.
5-In a sauce pan add the cream of mushroom soup, water and Worcestershire sauce (and mushrooms if using them) and stir all together while you heat the mixture on medium. When everything is combined and warmed, turn the burner to low and add the sour cream (or cream cheese) and melt into the sauce.
6-Add the cooked onions and browned meat to the sauce.
7-Drain the noodles and serve the sauce over the noodles and enjoy.

*I have this crock pot and highly recommend it!
Adapted from: http://www.thefrugalfoodiemama.com/2013/01/slow-cooker-beer-stroganoff.html#.U4ZI9PldUSF
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Sweet and Sour Apricot Chicken-SO easy!

1 cup Apricot or Apricot-Pineapple Jam (Peach works too)
1 cup Catalina Salad Dressing (or Russian or  French)
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders etc. frozen or not)
*The amount of chicken you use is very flexible.  If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
1-Preheat oven to 350 degrees.  
2-Place the chicken in a 9×13”  pan.
3-Put the jam, Catalina dressing, cider vinegar and the onion soup packet in a bowl and stir to combine and pour over the chicken.
4-Bake for 45 minutes (if not frozen and 60 minutes if frozen.) Eat over rice.
This is a great, super easy, yummy recipe. I’m working on a “real food”/unprocessed version that I’ll be posting on the website soon.
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Slow Cooker Sausage Breakfast Casserole

Ingredients:
1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1-Spray a 6 quart slow cooker (I have this crock pot and love it) with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
2-Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
3-Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
4-Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
5-Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!
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Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)
  • 2 (14 oz) cans diced tomatoes, with juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  • ½ bay leaf
  • ½ cup flour
  • 1 cup Parmesan cheese
  • ½ cup butter
  • 2 cups milk or cream, warmed
  • 1 tsp salt
  • ¼ tsp black pepper
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Stove-Top Version
  • 3 cups diced tomatoes with juice (you can use canned)
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 Tbsp fresh oregano or 1 tsp dried
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/4 tsp black pepper
  • 1/4 cup vegetable oil
  • 1 cup finely diced onions
  • 4 Tbsp fresh basil or 1 Tbsp dried
  • 1/2 bay leaf
  • 1/2 cup butter
  • 2 cups milk or cream, warmed
  • 1 tsp salt
1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.
3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.


from http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/
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Pork or Beef Soft Tacos

Ingredients
1 (2.5 lb) pork roast (can use beef roast too)
1 3/4 cups beef broth
Juice of 1 lime
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder or dried onions
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper

 

Instructions
1. Place roast in a slow cooker along with beef broth.
2. Squeeze lime juice over roast.
3. In a bowl, combine the remaining ingredients.
4. Sprinkle spices over roast.
5. Cover and cook on low for 8-10 hours.
6. In the crock pot use two forks or kitchen shears to shred removing any fat.
7. Return meat to crock pot and cook for 30 minutes more.
8. Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.
Recipe by Real Mom Kitchen at http://realmomkitchen.com/10379/mexican-shredded-beef/
 
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Spaghetti (sauce can be made in the crock pot)

-1, 15 oz can diced tomatoes
-2, 15oz cans of tomato sauce
-1 chopped onion (or 2 T dried onions)
-2 T chopped garlic or (1 T garlic powder)
-1 T Oregano
-1 T honey (or sugar)
-1/2-1 lb lean ground beef or ground turkey or ground sausage
-salt & pepper to taste
-Spaghetti noodles, cooked
Directions for crock pot

1-Add the thawed (or frozen) ground beef or turkey to the crock pot. Dump in the cans of tomatoes and tomato sauce, and the spices.
2-Cover and cook on low for 8-10 hours. Stir occasionally and break up the meat.
3-When done cooking, break up the ground meat a bit more and salt to taste.
4-Serve right away with some prepared pasta, or package for freezing.

Directions for stove top
1-Brown the ground beef and drain the fat (or grab a bag of browned ground beef from the freezer if you did this tip when you got home from shopping)
2-Dump in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices.
3-Cover and cook on low for 8-10 hours.
4-When done cooking, break up the ground meat a bit more and salt to taste.
5-Serve right away with some prepared pasta, or package for freezing.

 

 

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Angel Chicken Pasta (crock pot or oven)


-2-3 lbs boneless, skinless chicken breasts or thighs, about 4 breasts or 6 thighs (I use frozen)
-1/4 cup butter
1 (.7 ounce) package dry Italian-style salad                  
dressing mix
1 cup apple juice (water works in a pinch)
2 (10.75 ounce) cans condensed GOLDEN MUSHROOM soup (not cream of mushroom!)
4 ounces cream cheese
1 pound angel hair pasta or any pasta you like
Crock Pot directions
1-Place the chicken in crock pot.
2-Add butter, Italian salad dressing mix, can of soup, & apple juice (or water) Not the cream cheese yet over the chicken.
3-Cook on low in the crock pot for 4-5 hours.
4- Add the cream cheese and cook it for another 30 minutes to let the cream cheese melt and stir it all together.
4-Eat over cooked angel hair pasta or other noodles or rice.

 

Oven directions
1-Preheat oven to 325 degrees F (165 degrees C).
2-In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in apple juice and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. 
3-Arrange chicken in a single layer in a 9×13 inch baking dish. Pour sauce over.
4-Bake for 60 minutes in the preheated oven.
5-Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

 

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Chicken Parmesan (Crock Pot or Oven)

Ingredients:
2lbs or 4 to 6 boneless skinless chicken breasts or 6 to 8 boneless skinless thighs, frozen or not
2 cups marinara sauce
8 oz mozzarella, shredded
4 oz Parmesan, grated (or powdered in the can)
1 (5-oz) package garlic croutons (optional*)

 

1-Spray crock pot or 9×13” pan with cooking spray.  
2-Place chicken in the bottom & pour the sauce over the top of it.  
3-If using them, put the croutons over the top & sprinkle with the cheeses.  
4-Crock pot on low 6 to 8 hours or bake, covered with aluminum foil in oven at 350 degrees for about 50 min.  Remove the aluminium foil & bake for 10 more minutes.
I like to serve this with pasta.
 
*You can also skip the croutons and it’s still yummy!
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Asian Lettuce Wraps (crock pot and quick stove top versions)

1 lb ground turkey  or 4 chicken breast halves
5 chopped cloves of garlic
1/2 chopped onion
1 8oz can roughly chopped water chestnuts
1/4 cup cashews (optional)
1/4 cup soy sauce (or Tamari sauce if making a gluten free meal)
2 tsp fresh ginger
1/4 tsp Allspice (or a dash each of cloves, cinnamon and black pepper)
3 T balsamic vinegar
1/2 bunch chopped green onions to add at the last few minutes of crockpotting

 

The Directions:
1- Chop up the water chestnuts, cashews, onions and garlic, put into crock pot on top of the meat.
2- In a mixing bowl, mix the liquid and spices
3- Pour sauce on top of meat.
4- Cover and cook for 4-6 hours on high, 6-8 on low. Stir a few times while it’s cooking.
5- Serve over lettuce leaves with rice. I like Romaine
–If you like, top with a bottled plum sauce.

 

Quick Stove Top Version
Just brown the ground turkey, drain the fat and stir in the rest of the stuff and you’re good to go.