Our family pretty much loves and celebrates every holiday. We are a big family with lots of kids, cousins, and grandkids, so we are always looking for reasons to get together throughout the year (or…the week). Pretty much in our house, if there is a holiday then that spells F.O.O.D and what holiday isn’t more fun with good food? St. Patrick’s Day is NO exception to this rule.
Last year we had a blast with homemade pizzas made with GREEN pizza dough–fun! Another year we had everyone bring a part of dinner that was green and we had a big pot-luck dinner with everything green you could imagine.
This year we decided to go more traditional and have the good ole’ Corned Beef & Cabbage. I am not a huge fan of the corned beef brisket (although it is cheap and can feed a lot of people), so my cute mom also made a beef roast to go along with our Irish dinner. However…corned beef or not, this horseradish sauce was SOOOO good I wanted to drink the entire bowl. I love horseradish anyway, but this version of a horseradish dipping sauce was AMAZING! It completely made the meal for me. So..if you are serving any type of pot roast or corned beef, this is the sauce to serve it with!!
- 3/4 c. real (no lowfat) mayonnaise
- 3/4 c. sour cream
- 1/4 c. horseradish
- 1 t. salt (may need a little more)
- 1 t. black pepper
- 1/2 t. lemon zest
- Combine all of the ingredients together and mix well. Serve cold over corned beef or shredded beef roast. Delicious!
Another highlight of our annual St. Patty’s Day dinner are the Colcannon Irish Mashed Potatoes. Oh man…I LOVE a good mashed potato side dish, but this one is even better than your everyday potatoes. I know the green cabbage sounds so weird, but the buttery potatoes with the sour from the sour cream, the garlic, and then the soft pieces of green cabbage…hmmmmm. SO good! If you have never had Colcannon potatoes, you have GOT to give this recipe a try. So fun and perfect for this holiday.
- 5 lbs. russet or red potatoes
- 1 c. sour cream
- 1 cube butter
- Salt & pepper to taste
- 1 t. garlic powder (or fresh garlic)
- 1/2 head green cabbage, shredded very finely
- Heavy cream or milk (about 1/2-1 c.)
- Peel potatoes and boil in a large pan. Boil potatoes until soft. A few minutes before the potatoes are done cooking, add the shredded cabbage into the boiling water. Let boil for another couple of minutes and then drain excess water from potatoes/cabbage. Mash potatoes with a masher or an electric mixer. Add sour cream, butter, salt & pepper, garlic, and milk until potatoes are a smooth and creamy consistency.
Okay..another must-have at St. Patricks day is my Aunt Michelle’s Green Lime Slime Jello. Funny name, but such a delicious side dish. The texture of this jello is really fun and the kids (as well as the adults) will not be able to stop eating this!! Use real whipping cream on top and you have a jello that is good enough to eat for dessert!
- 1 large box cook n' serve lemon pudding
- 1 large box lime jello gelatin
- 1 tub cool whip or whipped topping (I like real whipping cream)
- Make the lemon pudding to package directions. Set aside. Make the lime jello to package directions, minus 1/2 c. of water. Whisk together the made jello and made pudding together and pour into a 9x13 pan. Let cool for 3-4 hours until firm. When firm, add Cool Whip (or real whipped cream) on top of the jello.
Of course, knowing our family, we have to have a side of some sort of bread (who can have enough bread). My sister Diana makes THE best dinner crescent rolls on the planet!! She made these rolls extra special this week by adding lots of green food coloring. Such a fun addition to our Irish meal 🙂 Diana even hid a four leaf clover in one of the rolls for a lucky winner to find..the kids like to see who can find the lucky prize!
Speaking of dessert, we always have our traditional Grandma’s Pistachio Cake. My sweet Grandma has passed away many years ago, but this holiday isn’t the same without her famous green pistachio cake. It is super easy to make, but so delicious and light–the perfect end to any meal.