How Green it Is!

In honor of St. Patrick's Day, Mariah and I decided on a green-themed menu. And it was unseasonably warm enough to enjoy at least part of the meal out on the porch. Much fun!

 
Appetizer

Spinach Dip. Served with fresh cut celery and pita chips. 

Note: I made a triple recipe, which was way too much!

Ingredients

• 4 scallions, chopped
• 2 tablespoons unsalted butter
• 10 ounces thawed frozen chopped spinach, drained and squeezed dry
• 1 tablespoon anchovy paste
• 8 ounces cream cheese, cut into cubes
• 3/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped tarragon
• 1 bundle fresh celery, sliced
• 1 bag Stacy's pita chips

Directions

1. Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about 3 minutes. 
2. Add spinach and anchovy paste and cook, stirring, until heated through. 
3. Add cream cheese and cook, stirring, until melted and warm, then stir in remaining ingredients, 1/4 teaspoon pepper, and salt to taste.
4. Serve with celery and pita chips

First course

Broccoli Salad. Crumbled bacon, scallions, dried cherries, and sunflower seeds and topped with a sweet oil and balsamic vinegar dressing

 

Note: I made a double recipe, which was just the right amount!

Ingredients

• Salad
• 6 cups fresh, uncooked broccoli florets
• 1/2 cup thinly sliced shallots
• 1/2 cup dried cherries
• 1/4 cup sunflower seeds
• 4 strips of bacon, cooked and crumbled
• Dressing
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar

Directions

1. Mix together the dressing ingredients and pour over salad ingredients. 
2. Keep in the refrigerator until ready to serve. (Note: if it is going to be in the refrigerator for a while wait to add the sunflower seeds and bacon so they don't get soft. You want them crisp.)

Second course

Stuffed Green Peppers. Hamburger, onion, and rice with Italian seasonings and topped with marinara

Note: I made a double recipe: about 16 whole peppers

Ingredients

• 16 whole green peppers
• 3 lbs. ground hamburger
• 1 cup rice, parboiled
• 2 small onions, chopped fine
• 2 teaspoons garlic, minced
• 3 eggs
• 32 ounces Prego pasta sauce (exclusive Mama Johnson shortcut!)
• 12 ounces canned tomato sauce
• Basil
• Oregano
• Salt and pepper

Directions

1. Prepare the peppers by cutting off the tops, scraping out the seeds, and rinsing
2. Parboil by cooking boiling it until it is about halfway cooked
3. Mix the hamburger, rice, eggs, onion, 1 teaspoon of garlic, can of tomato sauce (not the Prego), basil, oregano, salt and pepper in a large bowl
4. Stuff the hamburger mixture into the peppers and arrange in a large Pyrex or similar container. (Note: extra hamburger mixture makes excellent meatballs that can be frozen for later!)
5. In the same bowl you used for the meat mixture (it is not necessary to rinse it first), add the Prego, fill the empty jar with water, and add the water as well. Add basil, oregano, salt, pepper, and 1 teaspoon garlic. Stir well.
6. Pour the sauce over the stuffed peppers
7. Bake at 350 degrees for 2-3 hours. (Note: if the sauce starts to evaporate, you may want to add another small can of tomato sauce.

Dessert

Chocolate Mint Brownies. Served warm with pistachio almond ice cream

 

Ingredients

• Brownie
• 1 box Duncan Hines brownie mix
• Glaze
• 3 cups confectioners’ sugar
• 6 tablespoons unsalted butter, melted
• 3 tablespoons half and half
• 1/8 teaspoon peppermint oil
• 6 ounces Andes mints, chopped (for topping)
• Green food coloring
• Friendly's pistachio almond ice cream

Directions

1. Make the brownies by following the instructions on the box (seriously, the box is better than any brownies I've ever made from scratch)
2. Mix the melted butter, powdered sugar, half and half, and peppermint oil until smooth
3. Blend in green food coloring until you're happy with the color
4. Spread the glaze evenly over the cooled brownies.
5. Top with Andes mints
6. Serve with a scoop of pistachio almond ice cream

Beverages

Featured Beverage. Lime Rickeys. Gin or vodka

 
Ingredients

• Fresh limes, halved
• Gin or vodka
• Club soda
• Ice

Directions

1. Put 3 or 4 ice cubes into a tall glass.
2. Squeeze in 1/2 lime and drop in the rind.
3. Add 1 1/2 oz gin or vodka.
4. Top off with chilled club soda.

Note: some recipes call for simple syrup. Do NOT add this. Ever.

Other Beverages. Gin and tonic, vodka tonic, Guinness, moscato