I’ve never seen so much green as I have these last few weeks! St. Patrick’s Day decor has been everywhere! I must admit I got caught up in the Irish holiday myself…
My interested was sparked by a customer who requested shamrock wine glasses and I painted a few for myself while I was painting theirs…
a few sparkling shamrocks and coins, some green and white, and a vignette emerged in the kitchen…
and of course I couldn’t stop there, I had to do a tablescape or two, cabbage and clover
and…a dinner of lamb and potatoes
then a visit to a Leprechaun Village of course…
for some Baileys over coffee rocks…
and a Cheddar-chive 4 leaf clover,
then Baileys Cupcakes for dessert…
But I may have saved the best for last
Potato Soup and Mini Reubens!
This is my lightened up version of these comfort foods, I hope you enjoy!
EASY CROCKPOT POTATO SOUP
Ingredients
- 1 30 oz. bag of frozen shredded hash browns {I used Ore Ida}
- 3 14 oz. cans of chicken broth
- 1 can Healthy Request Cream of Celery soup
- 1/2 cup onion chopped
- 1/4 tsp. ground pepper
- 1 pkg. low fat cream cheese {don’t use fat free. It WON’T melt!!!}
- grated sharp Cheddar chopped chives for garnish
Instructions
- In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat.
- About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Blend with an immersible blender to smooth. If you transfer to a regular blender, take care, hot soup expands! Do it slowly in batches.
- Garnish as desired. Serves 6.
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MINI REUBEN SANDWICHES
Ingredients
- 2 slices cocktail rye bread per sandwich
- 2 very thin slices corned beef per sandwich {I use Carl Buddig packaged sandwich meat}
- 1 T Thousand Island dressing per sandwich
- 1/2 slice or 1/2 oz. Havarti cheese per sandwich
- 2 T chopped sauerkraut rinsed, drained and squeezed dry, per sandwich
- cooking oil spray
Instructions
- Assemble sandwiches by spreading dressing over 1 slice of cocktail rye, topping with sauerkraut, corned beef, cheese and remaining bread slice.
- Place sandwiches in a skillet sprayed with cooking oil spray, over medium heat and cook until bottom is toasted and flip over. Cook until cheese is melted and sandwich is toasted on both sides. Approximately 170 calories per sandwich.
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Are you celebrating St. Patrick’s Day today? What is your favorite Irish food, I would love to hear!
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I’m joining some of these great parties this week:
the Tablescaper for SEASONAL SUNDAY
Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
The Gunny Sack for WHAT’S IN THE GUNNY SACK?
Memories by the Mile for TUESDAY TRIVIA
Savvy Southern Style for WOW US WEDNESDAY
Cuisine Kathleen for LET’S DISH
Rattlebridge Farms for FOODIE FRIDAY
Alderberry Hill for MAKE THE SCENE MONDAY
The Dedicated House for MAKE IT PRETTY MONDAY
No Minimalist Here for OPEN HOUSE THURSDAY
the Answer is Chocolate for BFF OPEN HOUSE
The Busy Bee’s for THURSDAY BLOG HOP
Crafts ala mode for WHAT TO DO WEEKENDS
The Home Girl for FESTIVE FRIDAY FIESTA
check out these amazing blogs!