This week, we have more recipes with St. Patrick’s Day in mind. We have a little of everything to share, from breakfast to dessert. Hope you find them tasty!

Be sure to check out our March Click It To Win It contest on our website at www.thedrummer.com, for a chance to win $100. We are asking you to share your Favorite Easter Meal Recipe. If you have a special story or tradition, please include that. Photos are welcome! Recipes may be published in this column, or on our website.

Green Eggs and Hash Omelet

2 eggs

2 c. loosely packed fresh spinach

1 c. corned beef hash

Freshly ground black pepper, to taste

Cooking spray

2 T shredded mozzarella cheese, or to taste

Combine eggs and spinach in a blender. Blend on high speed for 1 minute. Scrape down the sides of the blender. Pulse until spinach is fully blended into the eggs, about 1 minute more.

Pour hash into a microwave-safe bowl. Heat in the microwave until thoroughly warmed, about 1 minute. Season with black pepper.

Spray a nonstick skillet with cooking spray; place over medium heat. Pour in egg-spinach mixture. Cover with a lid. Cook until top is barely set, about 5 minutes. Place corned beef hash over 1 side of the omelet. Slide onto a plate, using the skillet to fold the other side on top. Sprinkle mozzarella cheese over omelet.

Irish Soda Bread Muffins 

3 c. all-purpose flour

1 c. raisins

1/2 c. white sugar

2 T. white sugar

1 T. caraway seeds

1 T. baking powder

1 tsp. salt

1/4 tsp. baking soda

1-3/4 c. buttermilk

1 egg

1/4 c. butter, melted

Preheat oven to 400 degrees F. Line a muffin tin with paper liners.

Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.

Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.

Spoon batter into the prepared muffin tin.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

Vegan Irish Stew 

1/4 c. extra-virgin olive oil

3 leeks, thinly sliced

1 c. chopped red potatoes

1 c. peeled & sliced parsnips

1 c. peeled & chopped turnip

1 c. sliced celery

1 c. sliced carrots

4 c. garbanzo beans, drained

4 c. low-sodium vegetable broth

2 c. vegan stout beer.

1/2 c. chopped fresh parsley

1/4 tsp. dried rosemary

1/4 tsp. dried thyme

1/4 tsp. dried marjoram

½ to 1 c. vegetable broth, opt.

Salt and ground black pepper, to taste

Heat olive oil in a large pot over medium-high heat. Sauté leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.

Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add broth, if necessary. Season with salt and pepper.

Beef and Guinness® Stew

6 slices bacon, cut into small pieces

2-1/2 lbs. boneless beef chuck, cut into 2-inch pieces

1 tsp. salt, or more to taste

Freshly ground black pepper, to taste

2 onions, coarsely chopped

1/2 tsp. salt

4 cloves garlic, minced

1 (14.9 oz.) can dark beer

1/4 c. tomato paste

4 sprigs fresh thyme

3 carrots, cut into 1” pieces

2 stalks celery, cut into 1” pieces

1 tsp. white sugar

1/2 tsp. freshly ground black pepper, or to taste

2-1/2 c. chicken stock, or as needed to cover

4 c. mashed potatoes, opt.

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Irish Heritage Cabbage

4-6 slices Irish bacon (or regular), diced

1 medium head cabbage, cored and cut into wedges

2 T melted butter

2 tsp. ground nutmeg

2 c. water

Salt and pepper to taste

1/2 c. red wine vinegar

Preheat your oven’s broiler.

Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.

Place under your oven’s broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

Grandma Mottle’s Blarney Stones

2 c. confectioners’ sugar

1/2 c. milk, or as needed

1-1/2 tsp. vanilla extract

2 c. dry roasted salted peanuts, finely chopped

1 pound cake, cut into bite-size cubes

Pour confectioners’ sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.

Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.

Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

St. Patrick’s Day Shamrock Pie

Crust:

1-1/4 c. graham cracker crumbs

5 T. unsalted butter, melted

2 T. white sugar

Filling:

1 (14 oz.) can sweetened condensed milk

4 large egg yolks

1/2 c. key lime juice

2 T. key lime zest

1 T. honey

2 drops green food coloring, or as needed

Preheat the oven to 350 degrees F. Set a rack in the middle of the oven.

Stir graham cracker crumbs, butter, and sugar together in a bowl until combined. Press the crumb mixture into the bottom and sides of a 9-inch pie plate.

Bake in the preheated oven until set, about 10 minutes. Let crust cool on a wire rack; leave oven on.

Whisk condensed milk and egg yolks together in a bowl until well combined. Add key lime juice and zest; mix well. Whisk in honey to combine. Add food coloring gradually, whisking until filling is green enough for you. Pour filling over the crust.

Bake until nearly set, 16 to 18 minutes. Let cool completely on the wire rack so pie can set fully, at least 30 minutes. Cover and refrigerate, 8 hours to overnight.  Serve with ice cream and/or whipped cream.

Quote of the Week:

“To succeed in life, you need three things; a wishbone, a backbone and a funny bone.” 

~ Reba McEntire