St. Patrick's Day Menu
FREE recipes this week to feel festive for St. Patrick's Day or any day!
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St. Patrick’s Day is on a Tuesday (3/17) and it falls on many school Spring Breaks but there are a lot of parades and celebrations the weekend before. Corned Beef sells out quickly so get yours ASAP. It has a long shelf life so you’re fine to buy early.
ALL of these St. Patrick’s Day recipes can be made the day before and makes a good amount. This is a great opportunity to invite family, friends or neighbors over to celebrate!
ST. PATRICK’S CORNED BEEF REUBEN
INGREDIENTS
1 Corned Beef - I like using the Boyles Brand. But TJ has their own or just ask the meat counter what they offer.
Rye Bread
Sauerkraut
Swiss Cheese
Thousand Island Dressing
Dill Pickle
Dijon Mustard
INSTRUCTIONS
Serving Size: 4-6 Sandwiches
Follow Corned Beef Packaged Boiling Instructions. Pour meat and all contents in package into cold water. Bring to boil You will need to plan to have it boil for 1hour PER POUND. It is done once tender with a fork.
Preheat Oven at to 375. Drain sauerkraut. On a sheet pan lay out your bread, spread thousand island dressing, place swiss cheese and corned beef on one side and on the other side, put sauerkraut on it. Place in oven until cheese is melted and sauerkraut is warm. Place the two sides of sandwich together. Slice and serve with dill pickle. I like to sub the thousand island dressing with Dijon mustard!
TIPS & TRICKS
MAKE AHEAD: Cook the corned beef the day before for quick assembly sandwiches. In your storage container add some of the liquid to keep it moist over night.
TIME SAVER: Buy Corned Beef’/Pastrami at the Deli so you don’t have to cook it!
All of the condiments are optional - just select what you like best!
FOR KIDS: Make just a grilled cheese in the oven while you have everything out and going. Offer corned beef on the side with their favorite dipping sauce.
ST. PATRICK’S RUEBEN SLIDERS (HAWAIIAN ROLLS)
INGREDIENTS
1 package King’s Hawaiian rolls, 12 count
1/2c Thousand Island
3/4 lb Pastrami or roast beef, thinly sliced
1c Sauerkraut, drained with excess moisture squeezed out
9 slices Swiss Cheese
1/4c Butter, melted
1tsp Worcestershire sauce
1tsp Dried Minced Onion
1 Garlic Clove, crushed
1tsp Poppy Seeds
2tsp Parsley, dried
INSTRUCTIONS
Serving Size: 12
Preheat the oven to 350 degrees F. Drain sauerkraut and set aside.
Slice your Hawaiian rolls in half. Spread Thousand Island dressing on both sides (optional - you can offer dressing on side if some don’t like it).
Lay the bottom half of the rolls on a glass 9x13. Layer on pastrami followed by sauerkraut and slices of Swiss cheese. Replace the top bun and set aside.
In a small bowl combine melted butter with Worcestershire, dried minced onion, poppy seeds, garlic and minced parsley. Mix to combine.
Brush the seasoned butter mixture over the top of the sliders, being sure to coat all the nooks and crannies.
Cover the sliders with foil then bake at 350 degrees F for about 30 minutes until golden brown.
Recipe Credit: The Jam Jar Kitchen
TIPS & TRICKS
This is great for a crowd without spending too much time making the corned beef yourself! I normally leave the thousand island off and have on the side for people to add/dip.
Another take on hammie sammie’s
If you want the authentic corned beef, follow corned beef instructions above in the CORNED BEEF RUENBEN recipe.
FOR KIDS: Same as above recipe.
ST. PATRICK’S COLE SLAW
INGREDIENTS
2lbs of cabbage - shredded. You can buy it pre-shredded or shred your own green/purple head of cabbage
1 Cucumber, sliced
1 Carrot, grated
1/2c Vegetable Oil
1/2c Sugar
1/8c water
3/4c Apple Cider Vinegar
1 Garlic Clove, minced
1tsp Celery Seed
INSTRUCTIONS
Serving Size: 4-6
Mix together the oil, sugar, water, apple cider vinegar, garlic, salt and celery seed. Taste test to make sure you like it. See tip below if you feel an adjustment needs to be made.
Put shredded cabbage, shredded carrots and sliced cucumber in bowl that can go in refrigerator. Pour mixture on top. Stir together well. Cover bowl and place into refrigerator for an hour or you can make day before. It will shrink as it absorbs mixture.
Recipe Credit: Family Friend, Dana
TIPS & TRICKS
Time Saver - Buy pre shredded cabbage and carrots. Use jarred minced garlic.
Make ahead!
Use this in the spring and summer as a side to your grilled meats.
ST. PATRICK’S MARSH & MUD (WATERGATE SALAD)
INGREDIENTS
10oz Mini Marshmallows
1 can 12oz crushed Pineapple
1 box of Pistachio Instant Pudding
1 Large Container of Cool Whip
INSTRUCTIONS
Combine marshmallows, pineapple and pudding and let sit for a few minutes. Then fold in the cool whip and make sure it’s evenly mixed through. Chill in refrigerator for at least an hour.
Recipe Credit: My Grandma, Dixie
TIPS & TRICKS
Our kids love this fluff! Fun and different sweet treat! And its GREEN for festive holidays!
Make the day before if you’d like!
ST. PATRICK’S LUCKY RICE KRISPIE TREATS
INGREDIENTS
6 cups Rice Krispies
7 cups mini marshmallows
4 tbsp unsalted butter
Pinch of salt
1tsp vanilla or almond extract
1 1/2 cups lucky charms marshmallow
INSTRUCTIONS
In a large pot, melt the butter. Once melted, add the mini marshmallows, vanilla extract and salt, stirring until fully combined.
Once combined, add the Rice Krispies and stir gently. Then add 1 cup of lucky charms marshmallows. Transfer the Rice Krispies to a 8x8 pan lined with parchment paper, pressing lightly. Top with the remaining lucky charms marshmallows and enjoy!
Recipe Credit: Ashley Lauren Tassano on instagram
TIPS & TRICKS
Pull out the treats in the parchment paper and cut using a large chef’s knife to slice squares.
Ashley’s recipe doesn’t have the vanilla extract, I added that in because that is what I use for regular plain rice krispie’s.
ST. PATRICK’S SHAMROCK PIE
INGREDIENTS
1 graham cracker or shortbread pie crust
2 packages vanilla pudding
2 c milk
1 8 oz container cool whip
1 teaspoon peppermint extract
16 drops of green food coloring (can be more or less, to the green of your liking)
Crushed Oreos to top the pie
INSTRUCTIONS
Whisk the pudding with the milk until well combined. Fold in the cool whip. Add the peppermint extract and food coloring continue stirring until incorporated. Pour into the pie shell, top with oreos and refrigerate for at least 6hrs before serving.
Recipe Credit: idea from daniela_dish on instagram - i added the Oreos and her recipe calls for 1/2tsp peppermint and I felt it needed a full teaspoon.
TIPS & TRICKS
Easy and delicious!
Please like and share! I really appreciate the support :) Hope this helps you celebrate St. Patrick’s Day in a festive way! xx Caroline