I hope all of you special folks are able to enjoy the holiday. Saturday was a gorgeous day, and we spent a lot of it outside in the sunshine, with it warm enough wearing just a shirt. This morning it is gray, very cold with freezing rain that has now turned to snow. About 6 to 8 inches expected. Bummer, but I will use the indoor time to enjoy a book and catch up on some chores.
Enjoyed an Irish dinner on Friday as I was excited to try a new recipe that I found on Pinterest. I modified it and was happy to report it was delicious! Photos of it are below those of Carter and Whitley, here wishing you a fun St. Paddy’s holiday.
I found the headbands on Carter & Whitley at the Dollar store where I was looking for St. Paddy Day napkins, and could not resist. They were the only St. Paddy Day decorations they had gotten in! Anyway, Whitley (on the right) is a camera hog, except when it involves wearing something on her head. Carter doesn’t mind at all, especially if it means he can enjoy lounging on the chaise in the library instead of where they usually are, which is in front of the fireplace.
Here is the delicious baked St. Paddy’s Day dinner….. IRISH BREAD BRAID
I substituted Crescent Roll pizza dough for Crescent Seamless Dough Sheet, as my store did not carry what was called for. I parboiled red potatoes, then sliced them, and I used swiss cheese. I also got a box of Pepperidge Farm Puff Pastry sheets in the frozen section, and I am going to make this again using them to make individual mini Irish Braids for a still fancier version. This is really easy to make. SImply lay your pastry or dough sheet on a cookie sheet or on parchment paper. Down the middle stack in order: sliced corned beef, chopped spinach (cooked and drained well), pre-boiled red potatoes that you have sliced, then top with swiss cheese or a cheese of your choice. cut strips down each side, and then starting at one end lift one strip and lay it over, then from the other side lay it over, but overlapping a bit. Continue until all are braided. I then sealed it on the ends so the cheese wouldn’t come out. Bake per pastry dough instructions. Mine was for 400 degrees for about 25 minutes of until golden brown. Let it sit a bit until the cheese sets a bit. Serve with mustard, or whatever suits your fancy. We ate it as is. You can use this same technique for roast beef, mushrooms, etc. Here is a link to the original site with instructional photos here.
A Wish for My Readers:
As always, thank you so much for stopping by. You are the best! Laters, charisse