Wearing the Green in the Month of March…

Ahh…the month of March. Celebrating spring and the Irish in all of us! At least that’s what I’m doing in my home. For the Irish, (myself included) it’s another reason to throw a celildh ~ party!

I’ll be celebrating the Irish all month long on my blog, so please feel free to share any recipes, stories, travel experiences, or anything else you can think of relating to the Emerald Isle. At the end of the March, I’ll share the reason I’m using Irish mythology in my Order of the Dragon Knights series.

2014-03-05 14.51.32The teapot was acquired from an Irish import store many years ago, and the sugar and creamer were purchased in a small shop in Dublin on my first trip to Ireland.

 

 

 

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My home would not be complete without cookbooks filled with Irish recipes, history, quotes, and humor.

 

 

 

2014-03-05 16.34.04

 

 

And speaking of recipes…I love this cheese! I couldn’t help but notice the comment printed on top of the package:

2014-03-05 16.34.39The air is fresher, the grass greener…

 

 

 

 

 

KERRYGOLD POTATO BITES (Courtesy of Kerrygold)

Ingredients:

  • 15 (1 1/2″) Rooster potatoes 910g (2 lbs)
  • 1 Kerrygold Dubliner or Blarney Castle Cheese 200g (7oz) pack, shredded, divided
  • 2 tbsp Kerrygold Pure Irish Butter
  • 3 tbsp Milk
  • Salt and freshly ground Pepper to taste
  • Chopped fresh Parsley (optional)

Directions:

Prep time: 40 minutes

Cook time: about 30 minutes total

DIRECTIONS FOR POTATOES:

Place potatoes in a large microwave-safe bowl.
Add 2 tablespoons water;

Cover and cook on HIGH for 10 minutes, stirring or shaking potatoes after 5 minutes.

Drain water and let stand until cool enough to handle.

Cut each potato in half.

Using a melon baller or very small spoon, scoop out the center of each potato into a medium bowl, leaving a potato shell.

Mash potato then stir in 2/3 of the shredded cheese, the butter and milk.

Place equal amounts into 3 bowls, then stir 1 filling into each bowl;

season each to taste with salt and pepper.

Preheat oven to 425°F and line a large baking sheet with foil.

Place potato shells on baking sheet and spoon equal amounts of filling into each.

Place a large pinch of remaining cheese on top of each potato and bake for 15 minutes or until tops are lightly browned.

Serve warm garnished with parsley, if desired.

 

DIRECTIONS FOR FILLINGS:

Mushroom Herb:

Melt 1 tablespoon Kerrygold Butter in a small skillet.

Stir in 3/4 cup finely chopped wild mushrooms and 1 clove minced garlic.

Cook and stir over medium heat for about 3 minutes, then stir in 1 tablespoon chopped fresh herbs.

Carrot Leek: Melt 1 tablespoon Kerrygold Butter in a small skillet.

Stir in 1/2 cup minced carrots, 1/2 cup sliced and coarsely chopped leeks and 1 clove minced garlic.

Cook and stir over medium/low heat for about 5 minutes or until carrots are soft, then stir in ½ tablespoon chopped fresh dill.

Spinach Chive:

Melt 1 tablespoon Kerrygold Butter in a small skillet.

Stir in 1 cup finely chopped, lightly packed fresh spinach and 1 clove minced garlic.

Cook and stir over medium heat for 2 to 3 minutes to wilt spinach, then stir in 2 tablespoons snipped fresh chives.

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8 comments


  1. Leah Weller

    Oh, those potatoes sound so blasted good! YUM! 🙂
    I’m looking forward to what you have to share this month.

    • After I took the picture of the cheeses, I opened one of the packages — big mistake, lol! Trying not to eat too much, since I want to use it in the recipe. It’s just so gooood!

  2. Anne

    “Ireland Forever” Daughter of the Celts!
    I am salivating over the recipe.
    ‘Sure and ye are a credit to your ancestry with such a mouth watering
    potato dish such as this.’ Slainte. 🙂

  3. These look yummy. Perhaps you don’t know this, but I am married to an Irish immigrant. I celebrate a bit of Irish everyday!
    Ceci

    • Yes, I knew your husband was from Ireland, Ceci. I bet he has a great Irish accent, too. 😉 There’s just something about the “burr” of a Scot or Irish man that make most women swoon — myself included!

      I hope you get a chance to make these. They’re delicious.

  4. Cutieb

    I wish I can say I have stories to share about my trips to Ireland, but alas, I have not been lucky enough to go there. I do, however, live vicariously through my best friend’s travels. She just went to Ireland and brought me back a few goodies. And I got to view all her fabulous pictures!

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