‘kiss me I’m Irish’ week: the irish red.

I enjoy beer. some people do not. and sometimes I’m just in the mood for something with a little more kick. so, on st. patrick’s day if your beverage craving goes beyond {green beer} ..I have a great party starter for you.

meet the irish red.

the irish red: whiskey drinking. perfect for st patricks day.the ingredients.

the ingredients

I, of course, used a {not-so-dainty} glass for this cocktail. specifically, the margarita glass.

not so dainty stemware collection: margarita glass

the steps.

the steps

the steps

the steps

the steps

the steps

the steps

the steps

the irish red. using irish whiskey and ginger beer

makes 1 cocktail.

ingredients:
2 oz [2 parts] Irish whiskey [I used Jameson’s].
3 oz [3 parts] ginger beer [I cannot get enough of this stuff].
1 oz [1 part] lime juice [I used bottle, but you can use freshly squeezed].
splash of grenadine.
limes [for garnish].

directions: 

  1. build the cocktail, over ice, in a separate glass. add 2 oz irish whiskey3 oz ginger beer. 1 oz lime juice. and a splash of grenadine.
  2. stir and strain into your cocktail glass.
  3. garnish with a lime wheel, if you please.
  4. enjoy!

the irish red: whiskey, ginger beer, grenadine, lime juice. cocktailhappy hump day!

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‘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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‘kiss me I’m Irish’ week: green beer.

its here – kiss me I’m irish week.

and oh my, did it begin with a bang. yesterday I drove back to des moines from my hometown. & so did my brother, except he was heading to denver, CO. ten miles from my apartment the consistent rain turned into heavy snow. thank god I was almost home. my brother on the other hand, not so lucky. let’s just say they closed I-80 & he was stuck in des moines, overnight.

I, selfishly, enjoyed the extra time I got to spend with him. the snow has finally stopped. and he’s back on the road.

me, on the other hand, I’m getting excited for the upcoming holiday. and what better way to build excitement than 24oz of green beer. [in a {not-so-dainty beer mug}]. I have had many times before, but only in bars. why not make at home? it’s simple. and a perfect way to jazz up your standard miller/bud/coors light.

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all you need is:

a {not-so-dainty} beer mug.

green food coloring.

and the light beer that tickles your fancy.

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tomorrow: the perfect appetizer for your st. patrick’s day festivities.

happy monday!

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