Irish Appetizers Recipes

Irish Potato Bites

40 mins to make, serves 8

Ingredients

Gluten free

Meat

• 1/2 cup Corned beef

Produce

• 20 Red potatoes

Baking & Spices

• 1 Salt

Dairy

• 1 tbsp Butter
• 1/4 cup Cheddar cheese
• 1 Sour cream

Instructions

1. Fill a large pot with water and bring it to a boil.
2. Add potatoes and boil until they are fork tender.
3. Preheat oven to 400°F
4. Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
5. Scoop out the inside of each potato half saving the potato insides in a bowl.
6. Add cheese, corned beef, butter to the bowl with the saved potato insides.
7. Salt mixture to taste. Also sprinkle some salt over the potato halves.
8. Scoop mixture into potato halves and then place them on a baking sheet.
9. Place baking sheet in oven for 10 minutes.
10. Remove from oven and serve with a dollop of sour cream.

Baileys Chocolate Chip Dip

5 mins to make, makes 1 cup

Ingredients

Baking & Spices

• 1/3 cup Chocolate chips, mini
• 1/2 cup Powdered sugar

Dairy

• 1/4 cup Baileys irish cream
• 1 (8 oz.) package Cream cheese

INSTRUCTIONS

1. Combine cream cheese, powdered sugar, and Baileys Irish Cream in a medium mixing bowl.
2. Beat on medium-high speed until smooth and creamy.
3. Stir in mini chocolate chips.
4. Serve with cookies, crackers, or fruit.

Irish Nachos

55 mins to make, serves 4

Ingredients

Gluten free

Meat

• 6 Slices Bacon, Crisp and Finely Chopped Cooked

Produce

• 2 Green onions
• 3 Idaho potatoes
• 1/2 tsp Rosemary, Dried
• 1/2 tsp Thyme, Dried

Baking & Spices

• 1 Salt and pepper

Oils & Vinegars

• 2 tbsp Olive oil

Dairy

• 1 cup Cheddar cheese, Sharp
• 1 Salsa and sour cream

Instructions

1. Preheat oven to 450 degrees F.
2. In a large bowl combine potatoes, olive oil, rosemary, thyme, salt, and pepper. Stir until coated.
3. Place potatoes in a single layer on a cookie sheet. Bake for 20 minutes. Flip over. Bake for another 20 minutes.
4. Place cooked potatoes in a large oven safe skillet. Top with cheese and bacon. Return to over for 3-5 minutes or until cheese is melted.
5. Sprinkle with green onions. Serve with sour cream and salsa if desired.

Corned Beef and Cabbage Egg Rolls with Homemade Beer Mustard

1 hr to make, makes 12 egg rolls

Ingredients

Meat

• 1 lb Deli-style corned beef

Produce

• 1 1/2 cups Green cabbage
• 1/2 tsp Onion powder

Refrigerated

• 1 Egg wash

Condiments

• 2/3 cup Honey mustard

Baking & Spices

• 1/2 tsp Mustard seeds

Oils & Vinegars

• 1 Canola or vegetable oil

Bread & Baked Goods

• 12 Egg rolls wrappers

Dairy

• 4 tbsp Butter, unsalted
• 8 oz Cheddar cheese, sharp
• 2 tbsp Sour cream

Beer, Wine & Liquor

• 1 cup Ale beer, brown

Instructions

• Beer Mustard
• In a medium saucepan, melt the butter. Add the mustard seeds, onion powder and beer. Whisk to combine and simmer for about 10 minutes or until the beer has reduced by about half. Whisk in the mustard and continue cooking for about 4 minutes. Remove from heat and transfer to a container to cool. Once cool, whisk in the sour cream. Cover and place the beer mustard in the fridge until you are ready to serve.
• Corned Beef and Cabbage Egg Rolls
• Pour the oil into a large pot or dutch oven until it reaches about an inch up the side of the pot. Heat it over medium heat to a temperature of 375 degrees F.
• While the oil is heating up, prepare your egg rolls. Set up a station with all of your fillings: corned beef, green cabbage and cheddar cheese. Starting with 1 egg roll wrapper, place a few slices of corned beef, 1 slice of cheese, and about a tablespoon or two of cabbage onto the lower 1/3 of the wrapper. Roll the egg roll up by rolling the ingredients into the wrapper away from you, fold in the sides about halfway through the roll, and then continue rolling until completely in tact. Taking a bit of egg wash, seal where necessary. Place it on a plate, and continue with the remaining egg roll wrappers.
• Once the oil is hot, add one of the egg rolls and fry for about 1 minute on each side. Do this first step with only one egg roll so that you know the oil is at the right temperature. Remove the egg roll from the oil, and transfer it to a plate that has been lined with a paper towel. Continue this step for the rest of the egg rolls. At this point, you may add 2-3 egg rolls at a time. Just make sure to not overcrowd the pan.

Cheddar Ale Dip

Ingredients

Produce

• 1/2 Carrot
• 1 Shallot

Baking & Spices

• 1 Salt

Dairy

• 2 tbsp Butter
• 4 oz Cheddar, sharp
• 4 oz Cheddar, sharp white
• 3 oz Cream cheese

Other

• ¾ cup Killian's

Instructions

1. Melt the butter in a small sauce pot.

2. Add chopped onion and shredded carrot.

Saute for a couple of minutes and add the ale.

Simmer, on medium for about 10­13 minutes. The ale will cook down somewhat.

3. Grate in the cheeses. Add the cream cheese and salt. Using a rubber whisk, cook, stirring, until all cheese is melted.

4. Run it through the food processor or blender to make it smooth. 5. If you want: Transfer it to a ramekin, add some cheese on top and set it under a broiler until the cheese is golden.

Slow Cooker Irish Lamb Stew

8.5 hrs to make, serves 6

Ingredients

Gluten free

Meat

• 1 1/2 lbs Lamb stew meat

Produce

• 1 cup Baby spinach, leaves
• 1 Bay leaf
• 3 1/2 cups Cabbage
• 1 Carrot
• 1 Leek
• 1 tbsp Mint, leaves
• 1 Onion
• 2 sprigs Rosemary
• 2 Russet potatoes, large

Canned Goods

• 4 cups Chicken stock

Oils & Vinegars

• 2 tbsp Olive oil

Liquids

• 2 cups Water

INSTRUCTIONS

1. Heat 1 tablespoon olive oil in a large skillet. Add the onions, cook for a few minutes, then add the carrots and leek. Cook for about 5 more minutes until the veggies begin to soften. Transfer these veggies into the slow cooker, and add the potatoes in a layer on top of the sauteed vegetables.
2. Return the skillet to the stove, heat the remaining olive on medium. Add the lamb. Salt and pepper the lamb to taste, then cook for 5 minutes on one side to brown. Turn the lamb over, brown the other side for another 5 minutes.
3. Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
4. Cook in the slow cooker for 1 hour on high, 8 hours on low. When cooked, stir in the baby spinach leaves for some nice green color.
5. Serve hot, topped with a touch of fresh mint, along with a pint or glass or hearty red wine.

Hot Pastrami Sliders

40 mins to make, makes 9-12

Ingredients

Meat

• 9 large slices Pastrami or corned beef

Produce

• 1 tsp Oregano, dried
• 1 Sweet onion, large

Canned Goods

• 1 cup Sauerkraut

Baking & Spices

• 2 tbsp Brown sugar
• 1 tsp Salt

Bread & Baked Goods

• 9 Pretzel rolls

Dairy

• 4 tbsp Butter
• 7 oz Dubliner cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Melt 2 Tbsp of butter in a large skillet over medium low heat. Add in the onion, brown sugar and salt, stir and cook until softened, 5 to 10 minutes.
3. Meanwhile, place the bottom of the rolls in a baking dish. Lay slices of cheese over the roll bottom. Next, lay 1 slice of roast beef on each roll, folding it over to fit on the roll.
4. Next, spoon about 2 Tbsp. of sauerkraut and 2 Tbsp. of the onions over the meat. Add another layer of cheese. Place the bun back on top.
5. Melt remaining 2 Tbsp. butter in the same pan in which the onions were cooked. Brush or drizzle over the tops of the rolls. Sprinkle with oregano.
6. Bake for 10-15 minutes or until cheese is melted. Serve!

Healthy Avocado Deviled Eggs

35 mins to make, makes 12 deviled eggs

Gluten free

Produce

• 1 Chives
• 1 Fully ripened avocado, pitted and diced
• 1 tbsp Jalapeno
• 1 tbsp Onion

Refrigerated

• 6 Eggs, hard cooked

Condiments

• 2 tsp Dijon mustard

Baking & Spices

• 1/2 tsp Black pepper, ground
• 1/2 tsp Salt

Oils & Vinegars

• 1 tsp White vinegar

Dairy

• 1 tbsp Low or no-fat yogurt, plain

Directions

1. In a small bowl, place egg yolks; add the avocado and mash until smooth.
2. Stir in yogurt, mustard, vinegar, salt and pepper, and mix thoroughly.
3. Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.
4. Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours. (Don't serve long after 3 hours as the avocado will start to darken.)
5. Garnish with chives, if desired.