make sure to wear green.

occasionally the extremely pale, sun-sensitive skin and countless freckles get the better of me.

but most of the time, I’m just blessed to have strong irish roots.

we’re known for being kind, fun, and able to drink a beer, or eight. which is me to a T.

 I hope you are all spending this day the way it is supposed to be enjoyed. unless you’re working, like me. then celebrate with a beer afterwards.

but if not, may it go a bit like this ..

start with chocolate chip shamrock pancakes ..

make sure to wear green // LLinaBC.com

make sure to wear green // LLinaBC.com

make sure to wear green // LLinaBC.com

then eat a reuben sandwich [corned beef + cabbage americanized, aka between two pieces of bread]..

make sure to wear green // LLinaBC.com

make sure to wear green // LLinaBC.com

and drink an irish or green beer ..

don't forget to wear green // LLinaBC.com

but most importantly, don’t forget to wear green.

or fear being pinched.

don't forget to wear green // LLinaBC.com

apartment tour coming this week …

have the best monday!

it’s almost ..

seven days until st. patrick’s day makes its annual appearance. and the my world turns a hue of green.

allow me to dig through the archives, and uncover a few favorites ..

st patricks // LLinaBC.com

a tutorial on green beer, of course.

st patricks // LLinaBC.com

an irish flag-inspired manicure.

st patricks // LLinaBC.com

a cocktail recipe for the irish red.

st patricks // LLinaBC.com

step-by-step instructions + pictures for baked reuben cups; everything you love about a reuben sandwich, but in a more bite-sized package.

“May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire“

- an old irish proverb.

yes, another. they’re quite clever those irishmen.

happy monday.

‘kiss me I’m Irish’ week: mini baked reuben cups.

mini baked reuben cupsI adore st. patrick’s day – the food, the drink, & the celebration. it’s a day dedicated to fun. and for me, to embrace my heritage. I remember the first time I was persuaded to eat corned beef & cabbage, a reuben, and shepherd’s pie. not a fan. [this was also around age 8]. when [J] came into my life, he reintroduced me to sauerkraut. and my more mature taste buds approved. since, I have been loving reubens. which inspired me to take an irish classic and make it the perfect bite-sized appetizer.

SONY DSCpreheat the oven to 425* F.

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[the only won ton wrappers I could find came in packages of 60I used 40].

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1/2 of a white onion. finely chop.

3/4 lb. corned beef. 

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let skillet heat up before adding the goods.

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[14oz] can of sauerkraut – drain & rinse.

add onion.

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add [roughly chopped] corned beef.

SONY DSCcook 3-5 minutes. or until heated through.

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time to set up your filling station.

SONY DSCfirst: a spoonful of corned beef/sauerkraut mixture.

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next: top with shredded swiss cheese.

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beautiful.

into the oven they go. for 8 minutes. or until golden brown.

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now grab your {green beer}.

SONY DSCand enjoy – while you’re making the russian dressing.

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SONY DSCSONY DSCSONY DSCSONY DSCget your mini baked reuben cups out of the oven.

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add a dollop of russian dressing to each cup.

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and ..they are ready!

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makes approximately 40 cups.

ingredients:
3/4 lb. corned beef [thinly sliced from your deli counter]
1/2 white onion
1 [14 oz] can sauerkraut
salt & pepper
4 tablespoons olive oil
won ton wrappers

for russian dressing:
1/2 cup sour cream
1/4 cup relish
1/4 cup ketchup
pinch of S&P [salt & pepper]

directions: 

  1. preheat oven to 425° F. spray your mini muffin tin. and add 1 won ton wrapper per muffin slot.
  2. heat up olive oil in skillet, medium-high heat. add diced onion. add [roughly chopped] corned beef. cook for 3-5 mins [or until heated through]. add [rinsed & drained] sauerkraut. cook for 1-2 mins.
  3. set up your filling station. fill each won ton wrapper with a spoonful of the corned beef/sauerkraut mixture. top each with shredded swiss cheese. put into oven for 8 minutesor until won tons are golden brown.
  4. while the reuben cups are baking, make your russian dressing: 1/2 cup sour cream. 1/4 cup relish. 1/4 cup ketchup. a pinch of salt & pepper. stir to mix all ingredients.
  5. following the 8 minute timer, grab your reuben cups out of the oven. add a dollop of russian dressing to each cup. and ..
  6. enjoy!

*if you have leftover corned beef/sauerkraut mixture ..add to your choice of bread. and make yourself a scrumptious reuben sandwich. ‘tis the season!

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happy tuesday.

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