Three Recipes To Celebrate St. Patrick’s Day
This St. Patrick’s Day, lose the Lucky Charms and prepare these three filling recipes.
Recipe via Southern Living
No Irish recipe would be complete without potatoes. Prepare this satisfying soup for lunch or a light dinner.
1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Melt butter in a large saucepan over low heat. Then stir in onion and leek. Cover with a lid and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Lower the heat, and simmer 30 minutes or until potato is tender.
Recipe via Real Simple
Try this simple version of a classic Irish dish.
1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar (optional)
1 16-ounce package mashed potatoes, refrigerated or frozen and thawed
Heat oven to 400 degrees. Place the beef in a large skillet and cook over medium-high heat until there’s no more pink in the meat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for one minute. Spoon into a baking dish. Mix the cheese with the potatoes in a bowl. Spread over the beef and bake for about 10 minutes.
Recipe via Martha Stewart
Finish your St. Patrick’s Day with a sweet surprise.
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 cup heavy cream
1 tablespoon confectioners’ sugar
Instant-espresso powder, for dusting
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture in three additions, alternating with espresso-milk mixture, beginning and ending with flour.
Fill 15 cups three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes.
Make the frosting: Whisk together cream and confectioners’ sugar until medium peaks form.
Top each cupcake with 2 tablespoons frosting. Dust with espresso powder.