Category Archives: St. Patricks Day Menus

Slow Cooker Corned Beef Brisket

Hello All,

Here is one of my favorite ways to cook corned beef brisket for St. Patrick’s Day.

Slow Cooker Corned Beef Brisket:

1 3-1/2 lb. corned beef brisket

1 large onion sliced

1/2 lb.  baby carrots

1 lb. small-medium red potatoes, if they are large ones cut them in half

1/2 small head of cabbage cut into chunks

I place all the vegetables in the bottom of my 4-quart crock pot. I wash off a lot of the brine with cold water to get rid of some the salt. In a large saute pan brown the brisket on both sides. Add a little water to the pan to get all the browned bits out of the pan, and add to slow cooker. Place the beef brisket on top of the veggies, and sprinkle the spice packet over the top. Pour about 1-inch of water into crock pot. Cook on high for 4-5 hours or on low 8-10 hours. I don’t add any extra spices or salt to this. The meat adds all the flavor you will need. If you wish you can use the juice left over to make a gravy. I don’t I just add pepper to my dish.. This is great with some Irish Soda bread!!

I’ll have several more recipes to post for St. Patrick’s Day so keep coming back!!! 🙂

Until later…

Amanda 🙂


Posted by on March 14, 2011 in Meats, St. Patricks Day Menus


St. Patrick’s Day Feast!!!

Hello everyone,

I wanted to write about what I made for Ray and I yesterday, it was so good there are not enough words to describe how tasty it was!!!

I made broiled lamb chops, broiled tomatoes and broiled asparagus. I made buttered new potatoes with fresh parsley, and Irish oatmeal quick bread. I made a chocolate cake (the recipe I used is the Chocolate Cream Cake on my cake page) I’m going to decorate it today, I ran out of energy yesterday. Here’s the link of the cake I’m making:   I don’t have a shamrock pan, can you believe that!!! I called different places and they didn’t have one anywhere. I made 3 small heart cakes and one small loaf cake to make the shape of the shamrock. I hope it looks ok when I’m done… I have about 150 different cake pans, so I’ll be looking for the Shamrock pan this year before next year.. lol!!!

Here’s the recipes for St. Patrick’s Day:

“Grilled” Lamb Chops and tomatoes with a Garlic Crust:

2 loin of lamb chops, I used 2 shoulder cuts instead and they had plenty of meat on them plus they were less expensive…

Salt and freshly ground black pepper to taste

3 tblsp. olive oil plus more for sprinkling

2 slices Irish soda bread. Use the bread from the recipe below.

1-1/2 tsp. fresh parsley

3/4 tsp. fresh chives

1/8 tsp. dried thyme

1 garlic clove, sliced

Zest on 1 orange and the juice.

2 large slicing tomatoes

Process all ingredient’s in food processor until a paste forms. Spray a broiler pan with cooking spray. Preheat broiler to high, and place the rack 4-5 inches from the heat. Season one side of the chops with olive oil, salt and pepper. Broil for 5 minutes. Turn over and spread 1 tblsp. on each chop. Spread the rest on the sliced tomatoes. Broil for another 7-8 minutes.

Before you put the meat in the oven, prepare the potatoes. In a medium saucepan boil 4-6 red potatoes, that have been washed and cut into chunks. Simmer on medium heat just until tender, about 8-10 minutes. Depends on how big the potatoes are. When cooked, drain and put in 4 tblsp. butter and let it melt. Do not mash the potatoes, unless you want to…

During the first broiling time, wash and prepare 1-lb. of fresh asparagus. In a food processor put in 2 tblsp. olive oil a handful of fresh parsley, fresh chives, salt, zest and juice of one large lemon and freshly ground black pepper to taste. process until smooth. Use half in the potatoes and the other half on the asparagus and place on a baking sheet. Roast the asparagus during the last 7-8 minutes of the meat and tomatoes roasting.

Irish Oatmeal Soda Bread:

2 cups old-fashioned oats

2 1/4 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. cream of tartar

1/4 cup granulated sugar

4 tblsp. cold butter, cut into pieces

2 cups cold buttermilk

Preheat oven to 400 degrees. Spray a 9-inch round or loaf pan. In a large bowl stir together the oatmeal, flour, salt, baking soda, cream of tartar, and sugar. Cut in butter until mixture resembles course crumbs. Make a well in the center and pour in the buttermilk. Stir in just until moistened. Pour into prepared baking pan and bake for 35-40 minutes. Cool completely before slicing.

Enjoy everyone I know we did!!!

Amanda 🙂

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Posted by on March 18, 2010 in St. Patricks Day Menus


St. Patricks Day Menu

Hello everyone, 

It’s been a busy couple of days for me. I had 3 Dr. appts this week plus made 2 VA cakes, yikes!!! I’ve had to keep my leg up because of the blood clots and the ankle hemmorage. It’s looking better, the hemotaligist said that it will always look bigger and swell more than the other leg for the rest of my life. The hemotaligist took 9 vials of blood, I can’t remember what all he’s testing for. I should know something by next Wednesday.  

The VA cakes turned out good. I really liked how I made the music cake. I made 2 9×13 cakes and stacked them. Then put a 6-inch cake on top to look like the turntable. I found some old-time plastic records at a party store and decorated the top and sides of the cake. The farm cake turned out ok. I didn’t put the silo on it, because I was afraid it would topple over. Next time I’ll make it a bigger cake, the instructions said to make a 9×13 cake. I’ll make a firmer cake also, more like a pound cake. I made the barn out of rice crispy cereal treats, and it worked out great. I put 2 dowel rods through it to stabilize it, but again the bottom cake was too soft. By the time it went to the VA it was starting to tilt back. My mom and her husband delivered the cakes to the VA for me. It was the same day as the appt with the hemotaligist and it took longer than I thought it would take. They need the cakes by 11am, it was 11:30 before we got out of the office, and they still needed to draw the blood. I’m hard to get blood from. My veins are small and deep, the tech did a good job. Most of the time I get poked 2-3 times before they find a good vein. Some of the techs are scared to death to even try.  I have 2 cakes for next week, they both will going to a nursing home and I can make whatever I want to make! I haven’t even thought about what I’m doing yet. I’m going to make a St. Patrick’s day cake, and maybe some cupcakes to send with Ray to work. 

Here’s a menu for St. Patrick’s Day, I hope you enjoy it!!! 



Salmon and Potato Pancakes with Dill Sauce

3 cups finely shredded, peeled potatoes, well drained

1 (14.75 oz.) can salmon, drained skin and bones removed

2 eggs, well beaten

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 a small onion, finely chopped

2 garlic cloves, finely minced

In mixing bowl, gently combine all ingredients. Drop by tablespoonfuls into hot oil, and fry until lightly brown on both sides.

Dill Sauce

4 tablespoons butter

3 tablespoons all-purpose flour

2 cups warm whole milk

Salt and pepper to taste

1/2 cup chopped fresh dill

In saucepan, melt the butter over medium heat. Stir in flour and cook for 1 to 2 minutes. Add milk, then bring to a gentle boil, reduce heat to low and cook until thickened stirring constantly. Add salt, pepper, and fresh dill.

Cabbage and Bacon

1/2 head medium cabbage, chopped

3 strips bacon, diced

1/2 small onion, diced

2 cloves garlic, minced

1 large green bell pepper, chopped

Salt and pepper to taste

Fry bacon in skillet until crispy. do not drain; add the rest of the ingredients and cook until tender.

Quick Potato Bread

4 all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tarter

1 teaspoon salt

1/4 cup granulated sugar

2 cups buttermilk

1 cup cold unseasoned mashed potatoes, without milk and butter

Preheat oven to 425 degrees. Lightly grease a 9-inch round or 9×5-inch loaf pan. Sift the flour, baking soda, cream of tarter, and salt. Stir in the sugar. Make a well in the center, and add the potatoes, and buttermilk. Stir until combined. Dough will be sticky. Turn into prepared pan, and bake for ten minutes. Then reduce heat to 400 degrees and bake for about forty-five minutes more, or until bread is firm to the touch and golden brown. Let cool before slicing.

Apple Fool

1 pound granny smith apples, peeled, cored, and sliced

Zest of one lemon, and juice

1/2 teaspoon cinnamon

Two tablespoons water

1/3 cup granulated sugar

2 egg yolks

1/2 cup sour cream

1 cup heavy cream

Green food coloring, optional

In a small saucepan, combine the apples, lemon juice, zest, cinnamon, and water. Cover and simmer until the apples are soft, about 10 minutes. Transfer to a blender or a food processor and puree until smooth. Transfer back to the saucepan and stir in the sugar. Add the egg yolks and stir over low heat for 5 minutes. Remove from heat and let cool for 10 minutes. Stir in the sour cream and refrigerate for one hour.

In a large chilled bowl beat the heavy cream until stiff peaks form. Fold into the apple mixture. Add green coloring, if desired


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Posted by on March 12, 2010 in St. Patricks Day Menus