1. IRISH POTATO BITES
20 Red potatoes , small (golf ball size)
1/2 c Corned beef
1/4 c Cheddar cheese , shredded
1 tbsp Butter , melted
1/8 tsp Salt
Sour cream (optional)
Fill a large pot with water and bring it to a boil.
Add potatoes and boil until they are fork tender.
Preheat oven to 400°F
Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
Scoop out the inside of each potato half saving the potato insides in a bowl.
Add cheese, corned beef, butter to the bowl with the saved potato insides.
Salt mixture to taste. Also sprinkle some salt over the potato halves.
Scoop mixture into potato halves and then place them on a baking sheet.
Place baking sheet in oven for 10 minutes.
Remove from oven and serve with a dollop of sour cream.
2. HEALTHY ST. PATRICK'S DAY FRUIT SKEWERS
green fruits – apple, pear, honeydew melon, kiwi, grapes
slice the apples, pears, & kiwi to your desired size and shape
*important* when cutting the melon be sure to cut them into
a large rectangular shape – they will be the base of the skewer and hold it upright.
slide the fruit onto the skewer and fill about 1/2 way
(you don’t want it to be too top heavy)
use the melon as the base of the skewer so that it will stand upright
place the skewers on a flat plate
3. PESTO & GOAT CHEESE CROSTINI
1 of Gotham Greens Pesto
1 log Montcheve Goat Cheese
Slice baguette into several horizontal pieces. Brush each side of the bread pieces with olive oil. Toast in broiler for a couple of minutes on each side, until golden brown.
Top each slice of bread with a slice of goat cheese and a dollop of pesto.
Broil for a couple of more minutes until the cheese starts to bubble.
Serve right away.
4. CUCUMBER FETA ROLLS
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste
Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine.
Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.