St. Patrick's Day Food

chocolate dipped shamrock potato chips

What You’ll Need

• Several russet potatoes
• Mandoline slicer
• Shamrock-shaped cookie cutter
• Green food dye
• Large frying pan
• Cooking oil
• Semi-sweet chocolate chips
• Kosher salt

Let’s Do It

• Wash and peel your potatoes and then thinly slice on a mandolin
• Use a cookie cutter to shape each slice, then soak in a bowl filled with green-dyed water for 1-2 minutes
• Remove from water and pat dry, and then drop into a large frying pan filled 1″ deep with pre-heated, pre-salted cooking oil (should be heated right to the point of smoking)
• Cook in small batches for 1 minute or until chips turn golden brown, then set on paper towels to cool and soak up excess oil
• In between batches, melt chocolate chips in microwave or simmer on stove top in a double-broiler
• Add salt to taste and serve with chocolate dipping sauce

potato bites with sea salt & parsley

potato bites with sea salt & parsley recipe

what you’ll need

• several small or Yukon gold or red potatoes
• canola or vegetable oil
• flat leaf parsley
• salt and pepper

let’s do it

• wash your unpeeled potatoes
• place potatoes in saucepan covered by 1″ of water
• bring to boil, then reduce heat to simmer
• cook until potatoes are tender (a toothpick can go all the way through)
• drain potatoes and allow to cool enough to handle
• cut potatoes in half (or into thick slices)
• preheat frying pan over medium to medium high heat
• pat dry and press parsley sprig top onto 1 side of each potato
• add just enough oil to coast the bottom of the pan
• cook the bottom side first until it starts to brown, then flip and finish on the parsley slide until golden brown
• season with salt and pepper and serve immediately

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What You’ll Need

• Jell-O Gelatin Dessert, Island Pineapple flavor
• Unflavored gelatin powder
• Large glass baking dish
• Cookie cutter
• Vegetable oil spray

Let’s Do It

• Prepare the jello per box instructions and pour into a large glass baking dish to create a 1″ thick layer. To make the jello stiffer and more moldable, you might want to add a few pinches of gelatin powder before pouring into the dish
• After the jello has set, use the cookie cutter to punch out the coins
• If the cookie cutter starts sticking, hit it with some vegetable oil and then wipe way any excess oil

What You’ll Need

Makes 10 – 12 servings

• 3 pounds Russet potatoes, scrubbed and washed
• 4 tablespoons unsalted butter
• 6 green onions, sliced and divided in half
• 5 cups low sodium chicken broth
• 1 cup heavy cream
• ½ cup sour cream
• 1 cup sharp cheddar, grated (and more for topping)
• 2 heads of broccoli, florets cut
• Cooked, chopped bacon (optional)

Let’s Do It

• Preheat oven to 400 degrees and line cookie sheet with foil; place potatoes on cookie sheet and bake for 60 minutes; allow potatoes to cool (20 – 30 minutes); peel and chop into 1-inch cubes
• Melt butter on medium heat in large heavy-bottom stock pan; add half of green onions and cook (1 – 2 minutes); add potatoes and season with salt and pepper; stir and cook (4 – 5 minutes)
• Add chicken broth, turn heat to high and bring to boil; turn heat back down to medium or medium low and simmer (5 – 6 minutes); use potato masher to mash potatoes into broth 5 to 6 times
• Add cream and sour cream by tempering (to ensure it doesn’t curdle); do not add both directly to the pot. First take measuring cup and remove 1 – 2 cups of potato soup mixture and place in bowl; add half of cream and mix thoroughly with wooden spoon; pour cream-potato soup mixture back into pot and repeat with remaining cream and sour cream
• Add 1 cup cheddar cheese and broccoli to soup and simmer (20 – 25 minutes) on low to medium low heat; season with salt and pepper to taste
• Serve with cheese, bacon and green onion as toppings

What You’ll Need

• Several large russet potatoes
• A variety of veggies such as black olives, broccoli, radishes, cucumbers, carrots (both full-sized and baby), Brussels sprouts, green onions and red bell peppers
• Lots of toothpicks

Let’s Do It

• Clean and wash your potatoes and then slice off just enough of the bottoms to allow them to stand up straight
• Chop and slice your pre-washed veggies and place in separate bowls arranged around the table
• Set potatoes and toothpicks around the table
• Using the toothpicks, pin the veggies into place to assemble the potato face
• Don’t let the potatoes go to waste, bake them as usual and enjoy

deviled eggs in a hash brown nest

how to create these deviled eggs in a hash brown nest

what you’ll need

makes 18 nests with eggs

• 1 bag frozen or refrigerated hash brown potatoes
• vegetable oil
• 18 eggs
• 1 teaspoon Dijon mustard
• ¼ cup water
• ¼ cup light olive oil
• 2 teaspoons paprika
• salt and pepper to taste
• fresh dill

let’s do it

hash brown nests

• divide hash browns into individual servings
• cook hash browns according to package instructions

deviled eggs

• place eggs in single layer in large pot
• fill pot with cold water until eggs are covered by about 1″
• bring eggs, uncovered, to a rolling boil
• remove pot from heat after boil is achieved and cover tightly with lid
• set timer and allow eggs to sit, covered, 13 minutes
• carefully remove eggs from pot and place in bowl of ice water to cool
• let cool completely, then remove shells
• cut top 1/4 of egg off
• carefully remove yolk and rinse out egg whites
• in bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag
• pipe egg yolk mixture into egg whites
• place egg bottoms into hash brown nests; garnish with egg top and fresh dill