Happy St. Patrick’s Day, one day early! Our kids are making leprechaun traps right now, (no) thanks to our old elementary school implanting this idea in their heads. I love making all green food and having fun with the day, but having to make it look like leprechauns came to our house overnight is too much pressure! Okay, enough complaining. I’m certainly bringing bad luck upon myself, cursing the leprechauns this way! 😉

Not too many carry-over items from the last weekly menu – I did a decent job cooking most everything on my plan! We’ll see if I can keep this streak alive!

MONDAY:
– Happy St. Patrick’s Day! This year we’re going with a green feast instead of more traditional Irish food. Everything I’m making is super easy to color green!
– Chicken Piccata, Mashed Potatoes, Green Veggie, Green Lemon Bars

TUESDAY:
– Honey Goat Cheese Pizza with Caramelized Onions

WEDNESDAY:
– Boozy Beef Stew à la my SIL Cora

THURSDAY:
– Leftovers

FRIDAY:
– Eat out (Cate has beach volleyball every Friday for 2 hours, so I’m moving eat out night from Saturday to Friday!)

SATURDAY:
– Hamburgers
– Carrot sticks and fresh fruit

SUNDAY:
– Breakfast for dinner: Swedish pancakes
– Fresh fruit

Click here for the free printable of this week’s menu plus the shopping list!

Please share your menus for the week! And if you’re doing something fun for St. Patrick’s Day, fill us in!

Happy St Patrick’s Day!  I had visions of turning all of our food green today, but Cate wouldn’t have it.  When I offered green pancakes or oatmeal this morning she replied, “I had green eggs and ham at school and it wasn’t good.  No thanks!” So much for being a fun mom.

I promised corned beef recipes, so here we go!

Straight-Up Corned Beef

 

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Delicious corned-beef hoagies with melted cheese!

Author: Jane Maynard

Recipe type: Main Dish, Beef

Ingredients

• 3 – 3½ lb corned beef
• 2 bay leaves
• 12 black peppercorns
• juniper berries
• seasoning packet
• mustard
• brown sugar

Instructions

1. Rinse meat under cold water. Place in large pot – cover with 6 in cold water. Cover pot – bring water to boil. Pour off water. Put 6 in cold water back in pot. Bring to boil covered. Repeat if want less salty taste.
2. Skim off scum. Add spices (p.s. I always forget to buy juniper berries, but the little spice packet that comes with the meat seems to be enough) . Lower heat, cover and simmer til very tender but still holds together, ~1 hour per pound.

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Corned Beef and Glaze

 

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From my mom-in-law Pat”¦who is a McCarthy, so I would trust her with an Irish recipe. She says this is a yummy way to get corned beef down the throats of the non-Irish.

Author: Jane Maynard

Recipe type: Main Dish, Beef

Ingredients

• 1 or 2 point cut briskets
• large can peaches(mashed up)
• dark brown sugar
• butter
• OJ
• marmalade
• maple syrup

Instructions

1. Cover the briskets with water and boil, then simmer for 3 or 4 hours. Take outta the water and save water to cook your cabbage, carrots and potatoes in. Heat oven to 425 or 450. Put brisket on a broiler pan. Mix above ingredients so they hold together as a glaze. (Add OJ last to see if too watery – and sorry there are no measurements!) Put glaze on top and baste again every 20 minutes or so. Then reduce oven to 325. Glaze some more, every 25 minutes or so, till the fat drains through the broiler pan. Total bake time is about 1-1/2 to 2 hours – a big commitment – but yummy.

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