St. Patrick's Day is Thursday and it's a great time to whip up some delicious treats for a party.
Jenn Press Arata is a food and lifestyle blogger for "That's So Jenn" and has some great food ideas.
TSJ’s Reuben Stuffed Pretzel Sticks
- 1 pkg. yeast
- 3/4 cup warm water
- 1 tablespoon sugar
- 2 cups flour
- 1/2 teaspoon salt
- Swiss cheese (about 2 slices per recipe)
- About 1/4 cup pastrami, cut into small pieces
- About 1/4 cup sauerkraut
- 1 egg, beaten
- Coarse salt (I used kosher salt and a pinch of sea salt)
- Caraway seeds
- Russian dressing, Deli mustard and/or whole grain mustard for dipping
- Preheat the oven to 400°.
- Line a cookie sheet with foil and spray with vegetable oil.
- Sprinkle a package of yeast into ¾ cup of warm water. Add a tablespoon of sugar, and stir. Let stand until mixture foams.
- Put two cups of flour and ½ teaspoon of salt into a bowl.
- Add the yeast mixture and stir.
- Sprinkle flour on a cutting board and knead the dough until it is smooth.
- Flatten dough and cut into thick, rectangular strips.
- Top with 1/3 slice swiss cheese.
- Cover with pastrami.
- Add sauerkraut.
- Pull each side to cover filling, then stretch bottoms to cover completely.
- Lay pretzels fold side down on the foil-lined cookie sheet.
- Beat an egg with a fork.
- Brush pretzels with the egg wash, then sprinkle with coarse salt and caraway seeds.
- Bake pretzels for 15 minutes, then broil until golden brown. Let cool on a rack.
- Serve with Russian dressing, deli mustard and/or whole grain mustard. Eat and enjoy in front of the game, or while watching commercials.
TSJ’s Corned Beef and Cabbage Sliders
- 12 oz. cooked corned beef brisket, ground in food processor
- 2 eggs
- 1/4 cup chopped white onion
- 1/2 cup-1 cup seasoned panko breadcrumbs
- 1/4 cup shredded cabbage, for burger
- Irish cheddar or Irish cheese of choice
- Potato bun
- Mashed potatoes (Store bought or drain and rinse 2 cans sliced potatoes and add to small saucepan. Toss in 2 tablespoons butter and 4-6 cups water or broth). Season with kosher salt and pepper, to taste. Warm over medium heat, softening with a potato masher. Sprinkle in dried parsley, to taste.)
- Olive oil for griddle
- Boiled cabbage for garnish (see below)
- Kosher salt and black pepper to taste
- Butter, optional
- You will also need: A biscuit cutter or small round cookie cutter
- Ground steamed corned beef brisket in food processor, into small chunks.
- Add egg, onion, shredded cabbage and panko breadcrumbs, 1/4 cup at a time until bound mixture forms.
- Using your hands, mold into small, round patties, slightly flattened in center.
- Coat a griddle or pan with olive oil, then cook a few minutes on each side until golden brown and solidified.
- Boil water in a small saucepan, add shredded cabbage and salt. Cover and simmer for 8 to 10 minutes. Stir gently, then simmer again 5-10 minutes, until tender. Drain water and return cabbage to stove over low heat, until moisture has evaporated. Season with salt and pepper to taste, and butter, if desired.
- Mash potatoes according to favorite recipe or use store bought.
- Using a biscuit cutter, round cookie cutter or upside down small glass, cut potato buns into smaller slider rolls.
- Place burger on bun, then spread on a thin layer of cheesy mashed potato mixture, and top with boiled cabbage. Cover with bun top.
TSJ’s Green (Deviled) Eggs and Ham
- Hard boiled eggs (1 egg = 2 servings)
- Guacamole (Store bought or mash together 2 ripe avocados, 1/4 cup white onion, diced, 2 tablespoons lime juice, about 2 teaspoons garlic, salt and pepper to taste)
- Parsley or cilantro for garnish
- Boil eggs and peel shells completely.
- Cut each egg in half and remove yolk.
- Place yolks in a bowl and add a few spoonfuls of guacamole recipe, to taste. Mash with a fork until incorporated.
- Preheat oven to 400 degrees and place bacon side by side on a foil-lined baking sheet. Bake for about 15-20 minutes, until crispy. Once cooled, cut into small pieces.
- Fill empty egg whites with guacamole mixture. Garnish with green herb of choice (parsley, cilantro…)
- Top with bacon bits.
TSJ’s Frozen Chocolate Salted Caramel Boozy Pie
- 1 chocolate pie crust
- 1 1/2 cups boxed chocolate cake mix
- Half amount of eggs (if it says 3, use 2), oil, and water–each brand’s measurements are different
- For pudding (You’ll use about half the mixture):
- 1 (3 1/2 ounce) box instant chocolate pudding mix, the small size
- 3⁄4 cup milk
- 3⁄4 cup Bailey’s Salted Caramel Irish Cream (3 nips)
- 8 ounces Cool Whip
- For ganache:
- 6 oz. chocolate chips
- 12 oz. heavy cream
- Preheat oven to 350 degrees.
- Prepare half of boxed cake using 1 1/2 cups of mix, and pour it into pie crust.
- Bake about 20-30 minutes, or until toothpick inserted in center comes out clean.
- Allow cake to cool and mix together pudding mix, milk, Cool Whip and Bailey’s Salted Caramel. Pour about half over cooled cake layer. Use the rest for pudding shots in individual plastic cups with tops or store the rest in your empty Cool Whip container!
- Freeze pie.
- Pour chocolate chips into a bowl. In a small saucepan, bring cream to a boil, then immediately pour over chocolate chips.
- Stir until smooth, then pour over pudding layer. Smooth evenly over top.
- Freeze and enjoy a giddy, buzzed sugar high!
TSJ’s Black and Tan Ice Cream Float
- Guinness Beer (or any Irish stout)
- Harp Beer (or any Irish pale ale)
- 2-3 scoops vanilla ice cream.
- Place ice cream in a pint glass.
- Fill halfway with Harp then add the Guinness. It’s best to pour the stout slowly over an upside down spoon placed on top of the glass to avoid a mess.
- Serve with 1-2 scoops vanilla ice cream. Cheers!