St. Patty’s Day Feast & Beer Bread

by Chrissy

St. Patty’s Day is almost here, so what are YOU planning on doing for the big day?

I hope it involves an Irish feast of Corned Beef & Cabbage, beer bread and green beer…or wine :)?

With great friends and a tasty traditional meal, we couldn’t be more excited for the festivities to commence! Literally…we can’t actually wait until March 17th, so we are starting today, St. Patty’s Day Eve. I think that’s an acceptable amendment to the official holiday count, don’t you?

In honor of a very GREEN holiday, here are some very GREEN recipes from the Little Yellow Kitchen Recipe vault.

 

SWEET

Chocolate Mojito Key Lime Pie

Mint Chocolate Pillow Cookies

(Yea we were shocked that it’s a short list as well… I guess we just don’t fancy green sweets all that much.)

SAVORY

Creamy Avocado Shells

Mean Green Chicken Enchiladas

Lime Salt

Spicy Broccoli and Peanut Slaw

Arugula Watermelon & Feta Salad

Pesto and Peas Pasta Salad

Cucumber and Rice Vinegar Salad

Crispy Lemon Parmesan Brussel Sprouts

Baby Artichokes with Lemon Ginger Aioli

Lemon Almond Pesto Spread

Baked Spinach Artichoke Dip

Spinach and Feta Frittata

Cheesy Bacon and Brussel Sprouts Frittata

Guacamole

DRINKS

Cucumber Basil Martini

Beer and Champagne Floats

Burbon Mint Tea

 

And now, I leave you with a very nessesary recipe that will surely complete your unique St. Patty’s Day meal.

Beer Bread.

 

Ingredients:

3 ½ cups all purpose flour

1/3 cup sugar

1 Tbsp baking powder

1 can of beer

Butter, as desired

 

Directions:

Heat oven to 350.

Lightly grease a bread pan.

Mix dry ingredients together and then add the beer.  Stir until the dry ingredients are covered.  The dough will be sticky, so flour your hands if needed.

Spread evenly into the pan and bake for about 1hour or until a toothpick comes out dry.

While the bread is cooling in the pan, melt butter on top.

Remove the dense bread and serve with fresh butter!  Or if you can’t wait for it too cool, dig in and take out a piece to eat!

 

From the Little Yellow Kitchen,

Chrissy

 

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