Recipe Round-Up: Top 5 Recipes for St. Patrick’s Day

Five St.Patricks Day Recipes

Every year I’m reminded that I really should start making more Irish food. There’s so many great options, and I tend to neglect them which is really a shame. St. Patrick’s Day offers a selection of great foods to indulge in. Some of my favorites are listed here. They’re all so good I can’t really pick favorites. They’re all easy to make and quick to prepare–even if you’ve had a few Guinnesses ;).
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Prosciutto and Mozzarella Panini Sandwich with Fig Jam

I had been wanting to try some different hot sandwiches for a while now. This sandwich is like the Italian version of a hot ham and cheese. I thought it turned out great and all the flavors tasted really good together. The smoky cured ham tasted great with the fruity sweetness of the fig jam. The crispy ciabatta roll and the melted mozzarella also provided a nice balance of textures. Next time, I would probably use a little bit less of the fig spread because it was quite sweet. I will be making this recipe again for sure!

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Sweet Potato Wedges

Sweet potato fries are such a great way to eat your beta-carotene!  I love the beautiful color of sweet potatoes and their flavor made these fries seem more like a dessert.  They were easy to prep and cook, but make sure to keep an eye on them because they do burn more easily than regular potatoes.  As with regular fries, I like to broil them the last few minutes of cooking to get that extra bit of crispiness on the outside.

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Barbeque Pulled Pork Sandwich

If you want a clean, tidy dinner this is probably not the recipe for you. Ending up with barbeque sauce all over was worth it though since this sandwich turned out very tasty. The sweet and tangy barbeque sauce was excellent with the pork. Slow cooking the meat allowed it to get very tender and easy to pull apart. The coleslaw was great with the sandwich, and after looking at some pictures I decided to put it right on the bun. I also baked some sweet potato fries that went very well with the flavors of the pulled pork.

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Coleslaw is a common side dish for a lot of different American foods. The ingredients can vary a little bit but at its most basic is a mixture of green cabbage, mayonnaise, and sour cream. I used a squeeze of lemon, but you can also use a little white vinegar for acidity. There are other variations that use celery seed, mustard and red cabbage as well. I liked how it turned out and in the future I might try those other ingredients and compare. I am looking forward to having this with barbeque pulled pork sandwiches!

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Harissa (Moroccan Red Chili Paste)

Harissa is a chili paste used in a lot of North African foods. It is usually added to couscous, soups, and meat dishes. You can use any kind of chili depending on how spicy you would like the paste to be. I used Arbol chilis which are on the spicy side but you can use serrano, ancho, or guajillo chilies for a milder flavor. I don’t have a food processor so I ground up the garlic and chilies very finely in order to form a paste–and it still turned out pretty chunky. I am excited to try this out on the Moroccan tagine I will be making soon!

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Chicken Quesadilla with Caramelized Onions


I had two leftover chicken thighs from the roasted Cajun chicken so I thought I would use them for chicken quesadillas. I once ordered a quesadilla at this great restaurant that used Manchego cheese and caramelized onions. It was really good so I thought I would try to recreate it. Although I only had cheddar cheese the quesadilla turned out pretty well. I would like to try this recipe out with some of the more tasty Mexican cheeses instead of just plain cheddar.

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Mint Chocolate Meringue Cookies

These cookies require this weird baking process where they cook overnight in an oven that has been turned off. I’m not sure why this is but it works since the cookies turned out really well.  The insides are a little gooey with a nice, light texture. They look so pretty on a plate too!

Mint Chocolate Meringue Cookies
(Makes 2 dozen)
Printable Version


  • 2 egg whites
  • 2/3 c. sugar
  • 1/4 tsp mint extract
  • pinch salt
  • 2 drops green food coloring
  • 11 oz. semisweet chocolate chips


  1. In a bowl, whip the eggs until they are stiff.
  2. Slowly add the sugar, salt, mint, and coloring while whipping.
  3. Fold in the chips. Place dough with a tablespoon onto ungreased cookie sheets.
  4. Preheat the oven to 400F and leave on for 15 minutes, then turn off. Put the cookies in the oven and let sit over night.

Roasted Cajun Chicken


There are a lot of Cajun chicken recipes on the internet but I thought I would try making up my own wet rub.  I thought the chicken turned out tasty–it was very juicy and tender. The rub was spicy and savory and I was quite happy with the results. I made some potato fries with the chicken and they were both pretty good together. I have a lot of leftover chicken so I think I will try making some chicken quesadillas out of it too.

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