St Patrick’s Day is a fun holiday for everyone!  You can usually find some type of celebration around town whether it be a parade, green beer at your favorite bar or specials on Irish food at restaurants.  Even if you aren’t Irish, it’s fun to participate in the festivities.

We like to watch the parade and enjoy an adult beverage with the dressed-up crowds (the people watching is phenomenal), then head home for a feast!  Some years we like to enjoy traditional Irish food but other years we like to take a favorite dish and add and Irish twist.  It really depends on what we feel like cooking that day!  This year, we are going to enjoy the following menu with friends and family:

 

The Reuben Dip is our appetizer and something to much on while we cook the rest of the food.  The Guinness Cheddar Mac & Cheese and Guinness Glazed Chicken Sandwich is our main course.  Dessert is obviously the Guinness BrowniesIrish Mules are to drink before we cook, while we cook, and after we cook 🙂

Reuben Dip tastes just like the traditional Irish sandwich however, the sandwich “fillings” make up the dip and the bread is what you use to eat the dip with 🙂  It is full of tender corned beef, tangy sauerkraut, and plenty of swiss cheese.  Each bite is a burst of flavor!

The recipe can be found here.

Preheat the oven to 400 degrees.  Cut the corned beef into cubes.  I like to request thick-cut corned beef when ordering from the deli so it’s already at my desired thickness.

Drain the sauerkraut.  I like to use canned sauerkraut so I open the can and pour the contents into a mesh strainer.  I let the strainer sit for a few minutes to let the juices drain out.  Then, I use my hands or a paper towels to press down on the sauerkraut to press more of the juices out.  This helps to get as much liquid out as possible.

Combine the corned beef, swiss cheese, sauerkraut, mayo, Thousand Island dressing, salt, and pepper in a large mixing bowl.  Mix well to combine.

Pour the mixture into a baking dish and bake for 25-30 minutes or until the cheese is starting to turn golden brown.

Remove from the oven and top with chopped chives or green onions.

Serve warm with crackers or fresh slices baguette.  Yum!

The recipe can be found here.

Guinness Cheddar Mac & Cheese is an incredibly hearty dish full of cheesy deliciousness with Guinness beer mixed right into the sauce.  The toasted breadcrumbs on top are probably my favorite part of this dish.  They add the perfect amount of crunch and flavor to this already pretty perfect dish!

The recipe can be found here.

Start by making the breadcrumb topping.  This is the super yummy, crunchy part!  In a medium skillet over medium heat, melt 1 Tbsp butter.  Then add the garlic and breadcrumbs and stir to combine.  Let the mixture cook, stirring frequently, until the breadcrumbs are lightly toasted.  This will take about 5 minutes and the mixture will become very fragrant!  Remove from the heat, add the salt, pepper, and parsley, and stir to combine.  Set aside until ready to use.

You might even want to double the topping, so you have plenty to go around and in case you have leftovers and want to have a little extra on hand!

Bring a large pot of water to a boil and cook the noodles according to package instructions.  Drain and set aside.  I like to use elbow macaroni, but any noodle shape will work.

While the pasta is cooking, prepare the Guinness cheddar sauce.  In a large pot over medium heat, melt 4 Tbsp butter.  Add the flour and whisk together.

Whisk in the Guinness, milk, half and half, salt, pepper, and Dijon mustard.  Bring this to a simmer and cook for about 5 minutes to allow the sauce to thicken.  Stir the sauce occasionally so it’s not sticking to the bottom of the pot.

Add the cubed cream cheese and 2 ½ cups of shredded cheddar cheese.  Whisk the mixture as you add the cheese to help incorporate it into the sauce and it will melt faster.  Continue to whisk until the sauce is smooth.

Add the pasta to the pot and stir to coat.

Add the remaining cheddar cheese and stir to combine and melt.  Cook over low heat for a few minutes to make sure all the cheese has melted, and all the ingredients are fully incorporated.

Serve warm, topped with the breadcrumb mixture.  Enjoy!

The recipe can be found here.

Guinness Glazed Chicken Sandwich is going to be added to our weekly menu rotation because it’s that good!  The chicken is tender and grilled to perfection, the sauce is thick and tangy, the bread is warm and toasted, and the toppings bring it all together for a burst of flavor in your mouth.

The recipe can be found here.

Cook the bacon according to package instructions.  Set aside on a paper towel lined plate to absorb some of the grease.

Slice the onion and mushrooms.

Make the Guinness Glaze.  Add the Guinness, garlic, brown sugar, Worcestershire, honey, and salt to a saucepan.  Heat over medium-low heat, whisking until the sugar is dissolved.  This won’t take too long!

Next, bring the mixture to a simmer and cook for about 20-25 minutes or until the liquid reduces by half.

Combine the cornstarch and water in a small bowl and add to the saucepan.  Whisk to combine and continue to simmer for another 5-10 minutes.  The sauce will start to thicken and smell amazing!  Remove from the heat and set aside.

Heat a skillet or grill pan over medium heat.  Add the chicken breasts and cook on each side for 7-8 minutes or until cooked through.  You can cook the chicken while the sauce is simmering.  It the chicken is done before the sauce is ready, place the chicken on a baking sheet and keep warm in a 200-degree oven until ready to use.

Heat a small skillet over medium heat and add the mushrooms (you shouldn’t need any oil in the pan before adding the mushrooms).  Sauté for about 5 minutes or until tender.  Add a few spoonfuls of the Guinness Glaze to the skill the stir to coat the mushrooms.  Let the mixture continue to cook for a few minutes to warm through, then remove from the heat and set aside.

I like to leave the onions raw, but you can sauté them with the mushrooms if you prefer.  Simply add the onions to the skillet when you add the mushrooms and sauté together.  Add an extra spoonful of sauce to the skillet to make sure you have enough to coat both the onions and mushrooms.

Preheat the oven to 325 degrees.  Slice the ciabatta bread in half and place each half on the baking sheet (cut side facing up).  Bake for 5 minutes then remove from the oven and place one slice of provolone cheese on each half.  Return the pan to the oven and cook for another 2-3 minutes or until the cheese has melted and the bread has toasted.

Now it’s time to assemble the sandwich!  Cut the bacon in half and place 4 strips on the bottom of each sandwich (each sandwich gets 2 full slices of bacon).  Place the chicken breast on top of the bacon.  Then add a heaping scoop of the sautéed mushrooms.  The onions go on top of the mushrooms, and the wonderful Guinness Glaze gets drizzled on top of the onions.  Place the other half of the ciabatta on top and you are ready to eat.  The perfect sandwich!

The recipe can be found here.

You might not have any leftover Guinness Glaze, but if you do, store it in an airtight container in the fridge for a few days.  It would make a great marinade for another meal or perhaps a dipping sauce.

An Irish Mule is the Irish take on a Moscow Mule…. it’s made with Irish whiskey instead of vodka.  It’s a refreshing cocktail with a crisp taste!  It’s served in a copper mug, which helps keep drinks colder for a longer period of time because the copper takes on the icy temperature of the drink.  That is, if you need to keep your drink cold for that long…  Cocktails don’t usually need the extra chill at our house when we’re hosting 🙂

The recipe can be found here.

Start by filling each copper mug to the top with ice.  If you don’t have copper mugs you can substitute low-ball drinking glasses.

Add the whiskey and lime juice.  I have specific amounts listed in the recipe but adjust to your tastes.  I’m not a huge whiskey fan so I tend to put less whiskey and more lime juice in mine.  However, Andrew loves whiskey, so he usually puts a little more whiskey in his glass.  It’s really up to you!

Top with ginger ale.  There really isn’t a measurement for how much ginger ale to use.  You want to fill the glass and give it a swirl to mix everything together.  The copper mugs should feel quite cold at this point.

Slice a lime into wedges and garnish each mug with a piece.  Cheers!

The recipe can be found here.

Guinness Brownies are super moist and chewy with a fudgy Guinness infused frosting.  These are the perfect dessert and super easy to make!  The brownie batter is homemade and includes Guinness beer, as does the homemade chocolate frosting.  The Guinness adds a slight malty flavor to the brownies and each bite is ooey-gooey deliciousness!

The recipe can be found here.

Preheat the oven to 350 degrees.  Grease an 8×8 or 9×9 baking pan with cooking spray.

Melt the butter in a microwave safe bowl and let it cool.

In a large bowl, combine the vegetable oil, Guinness beer, sugar, and vanilla extract.  Mix together.  Then add the butter and mix until well combined, followed by the 2 eggs, mixing until well combined.

In a small bowl, combine the flour and cocoa powder.  Slowly pour the dry ingredients into the wet ingredients, stirring while you pour.  Mix until well combined.

Pour the batter into the prepared baking dish and spread into an even layer.  Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.  Let the brownies cool.

If you are using an 8×8 pan you may need to cook for a few additional minutes to ensure the center is fully cooked.  Otherwise you will have a very gooey center!

Once the brownies have cooled, make the ganache.  Add the chocolate chips and butter to a microwave safe bowl.  Microwave on high for 30 seconds, then stir, then continue to heat in 30 second intervals until completely melted.  You can use milk chocolate, dark chocolate, semi-sweet, or a combination of any of these.  Use the type of chocolate you like to eat!

Add the Guinness beer and stir to combine. Add the powdered sugar and stir to combine.  You want the mixture to be smooth.

Pour the ganache over the brownies and spread into an even layer.  Place on the counter or in the fridge to let the ganache set.  Once set, slice and serve!

The recipe can be found here.

If cooking isn’t your thing, you can always find meal options at your local Festival Foods.

  • Heat & Serve Reuben Sandwiches
  • Heat & Serve Stromboli (with Reuben fixings)
  • Irish Soda, Pumpernickel and Marble Rye Bread
  • Corned Beef, deli sliced or brisket style
  • Pastrami, deli sliced
  • Pistachio Muffins and Cupcakes
  • A variety of desserts (mint brownies, cupcakes, frosted sugar cookies, etc.)
  • And more!

 

Happy St. Patrick’s Day and Happy Cooking!

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