Tag Archives: st patricks day

Stuffed Pork Tenderloin

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I really hope that you have been enjoying my St. Patrick’s Day recipes and posts.  I really wanted to bring you some different takes on this Holiday.  From Savory to Sweet, from traditional to novelty, I have had such a good time making these wonderful treats for you all!   Tonight I am bringing you an amazing dinner! Ireland has such a diverse culinary history.  With all the European invaders over the centuries you can see influences from Spain, Portugal, France, The Netherlands and of course England.  With the English influence you also get a bit of Indian thrown in there. It’s not all rabbit, corned beef and cabbage in Ireland. Given the fact that it is an Island the Seafood must just be amazing!  Lamb and Venison and Pork are the main meat dishes found there and this is why I have made this wonderful Pork Tenderloin for you tonight. This main dish is not only amazing tasting it has quite the wow factor in it’s presentation.  This is just perfect for entertaining guests.

When you slice into this your guests will be amazed at the beauty of the meal that they are about to eat.  You can beam with pride knowing that you created this and bask in the glory of the praise you are given.  They will think that you slaved and slaved for days making this meal and only you will know that it really was easy to make.  I’m not going to tell them and neither should you.  Enjoy your time in the limelight!

Just look at that beautiful cut of meat. The color! The flavor! You will serve this proudly and  you and your family and guests will absolutely enjoy this meal till no end! Make sure to serve the Irish Potato Cakes along side of this.

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Irish Pork Tenderloin

Irish Pork Tenderloin

Ingredients

  • 2 1-2 lb pork tenderloins
  • 2 cups dried bread crumbs
  • small bunch of fresh parsley chopped
  • 1 small white onion diced
  • 1 egg lightly beaten
  • 1 orange grated and the juice
  • salt pepper
  • 2 tsp eachonion and garlic powder
  • 1 tsp thyme

Instructions

  • Preheat oven to 350
  • You will need to open each tenderloin
  • take a knife and cut the top almost all the way through. ALMOST. You want to be able to open the tenderloin like a book
  • salt and pepper the insides of the tenderloins
  • In a mixing bowl combine the rest of the ingredients and toss
  • lay the stuffing on top of one of the opened tenderloins
  • form the stuffing to look like a log then press as flat as it will go without spilling over
  • place the second tenderloin on top
  • secure with kitchen twine {you can take a look at the picture to get an idea of how this should look}
  • make sure that you get the ends tied tight so they won't open on you during cooking
  • lay the meat in a baking dish
  • rub the top with olive oil and salt and pepper
  • pour 1/2 cup of water in the bottom of the baking dish {this helps keep the meat moist during cooking}
  • bake at 350 for 30-45 min
  • check at 30 min
  • Enjoy!
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Take a look at all these other fun St. Patrick’s Day Recipes

Irish Caramel and Vanilla Fudge

Irish Potato Cakes

Lucky Charms Marshmallow Treats

Irish Meat Hand Pies

Guinness Stout Ice Cream Float 

Green Velvet Cupcakes

Green Velvet Wee Bit O’ Cake {Cupcakes}

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Oh laddie and lassies the St. Patrick’s Day fun is in full swing! We are on the final countdown to the big Party! This year St. Patrick’s Day falls on a Sunday which means that we can have a party all weekend long! Snake Saturday and St. Patrick’s all in the same weekend?! That is like Crazy Irish Fun Overload! I Can Not Wait!!!  Today I am bringing you the best tasting cupcakes that I have ever {and I mean ever} made! You all Love Red Velvet, I mean everyone loves Red Velvet.  Just think of that great taste and then multiply by 10,000! This cupcake punches a ton of flavor with that bit of bite that red velvet has and then the most decadent Cream Cheese Frosting tops it all off! You can’t miss the fact that these are Perfect for St Patrick’s Day Treats.

Can you see how moist and fluffy the cake is? This cupcake will just melt in your mouth and fill your taste buds with joy! That Cream Cheese Frosting is thick and rich and sweet and to die for! When the Hubster took these to work the guys almost demanded a second batch right away.  It’s such a nice feeling to have your work appreciated and loved. I mean it is why we do all this. To bring joy to those we cook and bake for.  I love the warm gushey feeling I get when people tell me they enjoy the treats and meals I make for them!

This recipe was totally different than any other cake recipe I have made.  There is no butter but there is Vegetable Oil.  I suggest adding more flour than what the recipe called for to help the batter set up during baking.  The recipe I provide reflects the extra flour.  I found this on Love From the Oven. As soon as I saw these I knew I had to make them this year for my St. Paddy’s Day Fun!

I just love them! Plus even though you can’t see them very well I adore the Green Plaid Cupcake Papers that they are baked in! You know me and my Plaid!

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Green Velvet Wee Bit O’ Cake {Cupcakes}

Green Velvet Wee Bit O’ Cake {Cupcakes}

Ingredients

  • 3 cups AP Flour
  • 2 cups Sugar
  • 1 tbs cocoa {I use Dutch Process}
  • 1 tsp kosher salt
  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk {to make Buttermilk put 1 and 3/4 tbs of cream of tartar in 1 cup of Milk and let sit for 10 min}
  • 1 tbs White Vinegar {this gives the cake its distinct flavor}
  • 1 tsp vanilla
  • 1 oz green food coloring {that is the whole bottle!}

Instructions

  • For the Cupcakes:
  • preheat oven to 350
  • In a bowl to the mixer add
  • the eggs, oil, buttermilk, vinegar and vanilla
  • whisk lightly
  • then add the sugar, salt, cocoa powder, baking SODA and mix
  • Slowly add the flour one cup at a time
  • now add the food coloring
  • in paper lined muffin tins add just less than 2/3 full {this batter really puffs up during baking}
  • bake for 20-25 min check for doneness at 18 min
  • let cool on a wire rack completely
  • For the Frosting:
  • in a mixer combine all the ingredients but the milk and mix
  • then add the milk one tablespoon at a time until the desired consistency is achieved
  • frost with a 1M tip or just smear that delicious frosting on top!
  • Enjoy!
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Guinness Stout Ice Cream Float

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Everyday that passes brings us one day closer to the Big Party! I am getting so excited. I have Shamrocks and green plaid all over the house right now! As I am sure you are all aware by now St. Patrick’s Day is a favorite here at the P and P Kitchen! One big happy excitement is that Kitchen Meets Girl will be here for the whole weekend and we get to have a fun filled wonderful time! So far this Green Season I have brought you Irish Caramel Vanilla Fudge, Irish Potato Cakes, Lucky Charm Marshmallow Treats, and Irish Meat Hand Pies. So now I bring you a really fun and really wonderful Ice Cream Treat for Adults Only!  At the begining of St. Paddy’s day posts I told you that I wanted to bring you some original and different St. Patrick’s day food and fun. I think this recipe really delivers on that! I came across this recipe during a google search for a completely unrelated topic. It was just a recipe no pictures or any real idea where it came from just a byline Recipe by Alice Medrich.  I don’t know who she is but boy am I glad I stumbled across this! This is by far the best way to drink Beer ever! All Beer should come with a scoop of Ice Cream!

This is rich, thick, chocolatey with a bite at the finish goodness! The recipe has it’s own chocolate sauce to make but you could easily just use Hershey’s Syrup. Not only is there thick rich Guinness Stout but you have a shot of Bailyes in the bottom of the glass! The crowning achievement to this is the perfect dollop of home made whipped cream!

Remember when you were a kid and you would go into a soda shop or ice cream parlor and how good a root beer or coke float was on a hot summer day? Well this float will take you back to those good old lazy summer days, but it will make you so happy that you are an adult now that you can have booze and chocolate ice cream all in the same glass! Oh yeah Baby! Not a beer drinker? That’s ok beacuse neither am I.  Nevermind that we have 25 gallons of beer fermenting at any given time in my basement from my Hubby.  You don’t have to like beer at all for this.  All of the additions of Bailyes and ice cream and chocolate syrup and whipped cream take the yucky bitterness out of the beer and just make this so very very delightful! This is a perfect addition to your St. Patrick’s Day festivities! Oh and serving it up in a stolen pint glass from your favorite Pub a total plus!

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Guinness Stout Ice Cream Float

6 servings

1 pint

Guinness Stout Ice Cream Float

This recipe was adapted from Alice Medrich

Ingredients

  • 6 bottles of Guinness Stout
  • 6 tbs of Bailey's Cream
  • 6 scoops of chocolate ice cream
  • for the homemade chocolate sauce:
  • 2/3 cup sugar
  • 1/2 cup dutch process cocoa powder
  • 2/3 cup boiling water
  • 1 tsp vanilla
  • Or use Hershey's Chocolate Syrup
  • for the whipped cream:
  • 1 cup chilled heavy whipping cream
  • 2 tbs sugar
  • or use Redi Whip

Instructions

  • To make the Chocolate Sauce
  • in a sauce pan mix the cocoa sugar and boiling water
  • whisk and bring to a simmer over low heat and simmer for 11 min
  • remove from heat and add vanilla
  • let cool to room temp
  • Sauce will keep up to 3 weeks in an air tight container in the fridge
  • For the Whipped cream:
  • using a chilled bowl and chilled beater whip the cream and sugar until stiff peaks form
  • In 6 pint glasses
  • pour 1 tbs of Bailey's
  • 1 tbs of chocolate sauce
  • 1 scoop of chocolate ice cream
  • slowly pour 1 bottle of Guinness Stout into the glass by holding the glass at a 45 degree angle. This will help keep the head {foam} under control. You may have to stop and wait for the head to go down before fitting all the beer in the glass.
  • Place a dollop of whipped cream on top of the head and drizzle in more chocolate sauce
  • Enjoy!
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Here are some other St. Patrick’s Ideas you might like:

Shamrock Boozy Cake

Irish Cream Coffee Cupcakes

Irish Meat Hand Pies

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No we are not talking Mrs. Lovett’s Meat Pies! Sweeny Todd has not made a visit to our home, no worries here.  These are just gorgeous, tasty, wonderful, portable food. These are actually called Dingle Pies.  I re-named them as I just didn’t think that name would go over very well with an American Audience.  These Dingle pies are actually made with lamb, but as that is not as readily available here I used beef.  Let me tell you I really prefer lamb. Like I could eat lamb everyday of my life. This is coming from the girl who really only eats red meat because I live with 2 men.  I could go the rest of my life and never have another piece of cow touch my lips and never think twice. So when I say I love lamb you get how much that really means! As good as this pie looks and as good as it tasted it would be phenomenal with lamb.

So a bit about that name Dingle.  Well it is a county in Ireland, and these hand pies are famous in this area.  August 1st marks Lammas Day an Anglo Saxon (go figure) traditional  first day of the Harvest.  These pies are a big portion of the food served at Lammas Festivals in the county of Dingle.  Hence, Dingle Pies.  Still I think I’ll call  them meat hand pies, I am sure you can guess at all the fun my hubby and the boy had with this name. Funny name aside these are an entire meal all wrapped up in a delicious flakey crust! Inside there is tasty little cubes of meat, potatoes, carrots, celery and spices.  I love watching the steam come out when you make the first cut into the pie. You just know that you are about to dig into something really special.   We ate them with a knife and fork of course but the main reason that they were made like this was so they could be transported and eaten like a sandwich  so there’s the name Hand Pie.  Just a note on the side… the 20 year old ate them with his hands.  Oh well….

Look at that crisp buttery crust.  You know that you just want to dive in and eat the whole thing! These are great for a dinner party as you don’t really have to serve many, or any for that matter, side dishes.  Plus they look really fancy and your guests will think that you slaved over them all day.  Guess what you won’t have to as these are really easy to make! They are a little time consuming but still easy. To make the pies you need 2 plates as guides to cut the circles.  One needs to be smaller than the other.  For the bottom I used a small dessert plate and for the top layer I used a saucer.  Just use ready to use Pillsbury Pie Crusts. (Don’t use a generic brand, it has to be Pillsbury to get this amazing golden flakey crust)  I bet that you have all the ingredients in your kitchen right now. Another really good thing about this meal? Super easy left overs, just pop the pie in the oven and re-heat.  I did accidently  make more meat and veg filling than I had pie crusts for, so I just mixed in some cream of celery soup and made mini pot pies in ramekins!

So cute huh? These were the perfect lunch the next day with a green side salad. The mini pot pies are just as portable as the meat pies. Taken to work in your lunch or just to serve as heavy after school snack these mini pot pies are just as good on their own!

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Irish Meat Hand Pies

Irish Meat Hand Pies

Ingredients

  • 2 packages Pillsbury Pie Crusts
  • 1/2 large onion diced
  • 2 russet potatoes peeled and diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 1 lb (or more) chuck or round steak cubed
  • Salt, Pepper, onion and garlic powders to taste (not sure what your taste is go with 1 tsp each)
  • 1 egg beaten

Instructions

  • In a skillet combine onion, celery potatoes, carrots, salt let the veg sweat and soften up a little
  • once sweated add the meat in and the pepper, onion and garlic powders
  • let cook for 3 min (taste and adjust seasoning as needed)
  • remove skillet and let the mixture cool. (I placed it in the fridge. The heat will melt and turn your crust soggy. So chilling is important.
  • roll out each round of the pie crust (2 packages make 4 rounds)
  • Place the dessert dish and trace with a paring knife
  • gather up pie scrap and re roll and cut the smaller round using a saucer
  • do this to all 4 rounds out of the package
  • (Each round makes one complete pie with a little scrap left over for decorative cut outs and enough to make the little pot pies)
  • Pre heat to 350
  • Once cool place approx 1/4 cup mixture in the center of each large pie crust circle
  • place the smaller pie crust circle on top of the mixture
  • roll up the sides of the larger over the edge of the smaller to complete the pie crimp with fingers to secure
  • pierce a hole in the top to let the steam vent while cooking
  • brush the tops and rolled sides with the beaten egg for a more golden top
  • Gently place pies on a parchment lined baking sheet and bake at 350 for 50 min
  • they are best served hot out of the oven but as they were designed to be portable in the 1400's you can also eat them cold.
  • Enjoy!
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Lucky Charms Marshmallow Treats

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Here are the fun treats! I mean really who doesn’t love Rice Krispie Treats? I think we can agree that they are not only a kid fan favorite but an adult one also.  So with St. Patrick’s Day right around the corner what would be more fun and appropriate than Lucky Charms “Rice Krispie” Treats? St. Patrick’s Day is a very very big to do around our house.  For several reasons: 1. I am 25% (give or take) Irish on my Dad’s side.  2. Steve and I are very very bad never go to church Catholic’s but still like to do the fun stuff   3. Green is Steve’s favorite color and last but not least (you knew I was going to say it) 4. IT’S A PARTY!!!!

And what a fun party it is!  We get to make all sorts of great food and we get make all sorts of new cocktails each year with Bailey’s and Coffee and Beer and pretty much any combination of boozy things we can think of! The Thin Mint Shots are my favorite! I am going to have to blog those for you for real! With all the drinking that will be going on that weekend you are going to need some fun and festive food and treats ready.  Take a look at how fun these are!

We are starting a new Tradition these past 2 {well this makes 3} years. My Best Bud in life and in the Blogging world Ashley over at Kitchen Meets Girl has come to visit us on or very close to St. Patrick’s Day.  This year Ashley, the Tall boy and Doodle will be here again! I can not wait! We go to parade’s, we cook and blog, we eat and drink, and make a fun little craft with the Doodle Bug! I have been gathering my supplies and getting my menu in order for the Big Visit in 2 weeks! I have only one regret, these treats are ALL GONE! We have one person to thank for that.  A certain 20 year old that resides here and eats non-stop ate the entire 9×13 pan in one day! One Day! I guess I can’t blame him they are really really good.

Of the one square that I got before they “magically” disappeared, I think that I like these better than the original recipe.  Those charm marshmallows are so good in there.  I can really see why he ate so many of them.  I guess I can call him my little Leprechaun as he can be quite naughty at times.  Never mind that he is 6′ tall. So when you are getting your St. Paddy’s day menu and treats together for your party or festivities I really recommend these fun and easy Lucky Charms Marshmallow Treats!

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Lucky Charms Marshmallow Treats

Lucky Charms Marshmallow Treats

Ingredients

  • 1 box of Lucky Charms
  • 1 bag of mini marshmallows
  • 1 stick of unsalted butter

Instructions

  • spray or grease a 9x13 baking dish
  • in a large pot melt the butter over low heat
  • once melted pour in the marshmallows and stir till melted
  • remove from heat and pour in cereal
  • mix and stir until all the cereal is coated
  • pour out and smooth over into the 9x13
  • let cool completely and cut into squares
  • Enjoy!
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Irish Potato Cakes

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I think we all can agree that Potatoes are a very important staple in an Irish Household. Anyone familiar with History can retell the horrors that struck Ireland in 1845 during the Potato Famine.  With out this Main crop as a source of food and income tens of thousands of Irish families fled the island. I think we can all count ourselves lucky that we don’t have to worry about a fungus that killed the potatoes.  So now we can enjoy mashed potatoes, baked potatoes, gnocchi,  potato skins, hash browns, french fries, and most importantly we can have Irish Potato Cakes!

These potato cakes can be served savory or they can be served the traditional way with butter and sugar not unlike our pancakes.  Breakfast, lunch, or Tea are a perfect time to serve these.

I love how dense they are and seasoned properly they are an amazing side dish. A fun twist from the same ole boring baked potato!

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Irish Potato Cakes

Irish Potato Cakes

Ingredients

  • 1 and /12 lbs any kind potato peeled and diced for quicker boiling times
  • 2 tsp unsalted butter
  • 1 and 1/2 cups AP flour
  • salt and pepper to taste
  • dash onion powder

Instructions

  • boil the peeled and diced potato until fork tender
  • drain the water and mash the potatoes
  • mix in butter, salt and pepper and onion powder
  • let cool a bit so it is easier to handle
  • flour your work surface very well
  • turn out the mash and slowly knead the flour into the mash to make a dough
  • this will be a stick mess at first but it will come together to make a rollable dough
  • roll out dough to 1/2' thick and cut triangles
  • heat a non stick skillet to med high and cook each triangle 2 min on each side
  • you don't need any butter or oil in the pan, just dry cook them
  • serve with butter alongside your meal
  • Enjoy!
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Irish Caramel and Vanilla Fudge

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Today is the first of my St. Patrick’s Day posts.  I want to bring some things to you that you might not have come across before or would not have thought that they were actually Irish in nature.  I am sure that the first thing you think of is Green Beer and Corned Beef and Cabbage.  While those certainly are a big part of St. Patrick’s Day festivities I want to highlight some of the less American perceived Irish Meals. Don’t worry I have some cute fun Americanized things planned also!

This fudge is probably the best candy that I have ever made.  You will not miss the Chocolate for one second! It does require a candy thermometer but don’t let that scare you.  This is really easy to  pull together and I bet that you have all the ingredients in your pantry right now!  It just melts in your mouth and you get this blast of rich caramel followed by the mellowing vanilla that just finishes this tiny piece of joy off!

So what makes this fudge Irish you ask? Well other than the bed of clovers that it is pictured on, fudge is most often served at the end of every supper {we call it dinner} as petit four.  The two most common flavors for fudge in Ireland? Well as you would guess coffee and then this Vanilla. They would probably not call this fudge caramel like I have and just called it Vanilla.  This really does have a rich dark caramel color and that caramel flavor is very prominent. You don’t need a very large piece.  A small bit goes a long way this is so rich and so delectable!

For once I was smart and did not take this to my work {I still just eat it all there} and sent this with my Hubby to his work.  He came home and said all the guys want you to make them treats like that every week! Well guess what? I’m a food blogger and I can seriously handle that! Wait till they get my cupcakes next week!

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Irish Caramel and Vanilla Fudge

Irish Caramel and Vanilla Fudge

Ingredients

  • 3/4 cup unsalted butter
  • 4 cups brown sugar not packed
  • 14 oz can of sweetened condensed milk
  • 1 tsp vanilla extract (try not use artificial but real extract)
  • Candy Thermometer {if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready}

Instructions

  • grease an 8x8 pan very well set aside
  • in a heavy sauce pan {Dutch oven would be best}
  • melt the butter over a low heat
  • add the brown sugar and stir on low heat till completely melted
  • then raise the heat to medium high and bring to a boil
  • continue boiling until the thermometer reads HARD CRACK 336 degrees
  • this takes about 10-15 min keep an eye on the sugar and still often during this stage
  • {if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready}
  • once it reads hard crack remove from the heat and pour in the condensed milk and whisk
  • this may be hard to whisk at first but the heat will melt the milk and it will become easier to whisk
  • then place back on the stove at medium heat and cook for a few min to really let that milk incorporate
  • remove and add the vanilla mix in
  • pour into prepared pan and let cool
  • cut into squares and serve
  • Enjoy!
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