St. Patricks Day Recipes

Here is your one-stop Paleo (some non-Paleo) St. Pattys Recipe Shop!

The top section are my recipes (some before I went Paleo but they are so darn delicious and cute..) And the bottom I have included some other delicious recipes to enjoy this St. Pattys while not messing up your Paleo or Whole30 lifestyle!

Here is my delicious Sweet Potato Corned Beef Sliders & Cauliflower Colcannon Food Porn!




Piggy Tummy Recipes

Paleo Sweet Potato Rolls


Paleo Cauliflower Colcannon


Life’s too short to not be Irish (Non-Paleo Recipes)

Irish Potatoes

Bailey’s Irish Cream Chocolate Mousse Cake (Non-Paleo Recipes)

Baileys Cake

Luck O’ The Irish Cupcakes (Non-Paleo Recipes)



Paleo Irish Recipes from Other Sources

St Pattys Day Green Pancakes

Irish Stew

Roasted Cabbage with Lemon

Bacon & Avocado Deviled Eggs

Shamrock Shake

Irish Cabbage Rolls

Avocado & Coconut Grasshopper Bars

Happy St. Patricks!

May the luck of the Irish be with you!

Paleo Cauliflower Colcannon

Keeping up the Paleo Irish foods I have a recipe that will probably have my Irish Card taken away!

With the hype of replacing potatoes with cauliflower I thought it would be fun to do a Cauliflower Colcannon!

Traditionally Colcannon is made with potatoes, cabbage, green onion, and loads of butter and cream.

I have lightened it up with just a touch of Kerrygold butter and some coconut milk and well…cauliflower!

Cauliflower Colcannon

  • 1 head cauliflower, mostly florets, cut into pieces
  • 1/2 head of cabbage, core removed, thinly sliced
  • 1 bunch of green onions, diced
  • 3 Tablespoons Kerrygold butter (or fat of your choice) Divided
  • 1 Tablespoon coconut milk, solids only
  • Salt & White Pepper to taste
  • Parsley for garnish (optional)

Chop up cauliflower into pieces.  Doesn’t have to be too small since it’ll be mashed up anyway.


Add to a steamer or if you do not have a steamer add to a small pot with water only going up halfway.  Cover and cook until fork tender.  Strain any remaining liquid since this will get too watery if excess liquid is left in.  While cauliflower is cooking saute cabbage with half of the butter.  Add some salt and pepper to the mix too.  Don’t mess with it too much, you want it to get some caramelized color to it.  Dice up green onions.


When cauliflower and cabbage is fully cooked combine remaining ingredients


Serve it up and garnish with some chopped parsley for that extra pop of green!


Delicious, right?!

Brunch of Appetizers!

Yet another church meal!

Can I confess that I never get sick of cooking for my church?  What a blast!

(and what wonders for my self esteem haha)

I did have some medical things going on this month which has pushed this meal back a bit.  I was even asked if I was still capable of doing this meal and asked if I would like this task given to someone else.  I most definitely didn’t want to pass this up!  I love the menu making, the shopping, the cooking, the presenting..I just love it all.  Its the gift that God has blessed me with, what better place to use my gift than at my own church?  I have advertised it before but here’s a reminder of the fantastic church I attend.


For this weeks meal we did another appetizer spread so people can mingle and not have to sit down or worry about their kids getting fidgety in their seats.  I wanted to do something more unique and we had 3 baptisms today so what kind of meal goes best with baptisms? Brunch!


The spread!


Had to have the classic fruit platter.  I only did melon because I did a build your own yogurt parfait station that had a mix of berries


Instead of a regular crudite platter I did roasted vegetables that I roasted with olive oil, a little bit of garlic seasoning, some balsamic vinegar and I served them with a Chipotle Ranch dressing.  Must more fun than your regular raw veggies!


Mini Quiche!  These are unique since I used hash browns as the base instead of your usual pie crust.  All I did was get frozen hash browns, mixed with melted butter and pushed them into a mini muffin tin and baked them off for 15 minutes.  Then I added the toppings I desired and filled the rest of the cup with egg, half and half, pepper, salt, and nutmeg.  These quiche were spinach and swiss and sausage with cheddar.  Loved them!  The nutmeg definitely gives them a little bit more depth of flavor than just having your regular egg mix.


Homemade buttermilk biscuits with honey and jam.  Simple biscuit recipe – 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 5 tablespoons vegetable shortening and 1 cup of buttermilk.  Roll out and cut your biscuits to your desired size.  Bake at 350 until delicious!

brunch biscuits

Buttermilk biscuits with sliced ham and honey mustard.


Whats a gathering without cheese and crackers?


These are the same bars I made before on my blog.  Recipe found here –

The brunch was an absolute success 🙂

A chef is always happy when there’s not too many leftovers and of course the bigger nightmare – running out!

Life’s Too Short to Not be Irish!

Since I had to celebrate St Patricks Day early with my family I took this as an opportunity to share what we had for dinner in case you needed some ideas!  Even people who aren’t Irish pretend they are on St Patricks day!  Before you go out drinking eat some of these delicious dishes to sop up that alcohol!

St Patricks Day Menu –

Pea & Cheddar Salad

Ginger & Honey Glazed Carrots

Irish Flag Potatoes

Corned Beef & Cabbage

Guinness Lamb Stew

Baileys Cake

I will give a short description of each the item since most of the recipes were pretty darn simple and don’t require much explanation.

Pea & Cheddar Salad – 1 Bag of Frozen peas, 1 package of cheddar cubed, about 1 cup mayo, 1 cup sour cream, splash of mayo, salt/pepper/onion powder.  Mix together and chill overnight.

Ginger & Honey Glazed Carrots – melt butter in a saute pan and add carrots stirring frequently.  Add desired amount of honey and a few shakes of ground ginger.  Saute until caramelized.  Add salt and pepper to taste.

Irish Flag Potatoes – Sweet Potatoes – Regular Mashed Potatoes – Champ Potatoes

Boil and mash sweet potatoes, add a little bit of butter, salt & pepper.  I added a layer of marshmallows in the middle since that’s how my family likes them.  The white layer of potatoes is just regular mashed potatoes.  I added sour cream, butter, white pepper and salt.  For the green potatoes I sauteed cabbage and chopped up chives and green food coloring.

Corned Beef & Cabbage – I cooked about 9lbs of corned beef in a roaster all day long.  I added the cabbage about 2 hours before serving so that it didnt get too soggy.  I served it with Champagne Shallot Mustard and Horseradish.

Guinness Lamb Strew – My brother made this dish with my assistance.  He wanted to make it just like the one he ate in Boston.  It was just carrots, onion, celery, garlic sauteed in butter.  About 3 lbs of lamb, 1 bottle of guinness, beef stock, rosemary, salt & pepper.  We served it over the mashed potatoes instead of adding cubed potatoes to the stew. Barley was also added per his preference.

Wherever you go and whatever you do, may the luck of the Irish be there with you.

The cake is a miracle

Hello everyone!!! It’s been forever since I blogged last.  After Foodbuzz disappeared I didn’t know what to do with myself anymore! I missed blogging so much that I had to just come back.  I will find a new blogging community to be a part of in time, but until then I just needed to start posting my foodie creations again!

My family enjoyed a St Patricks dinner early since other weekend plans would have interfered with us getting together.  I felt it was good timing in case anyone was looking for some St Pats dinner ideas.  This post will be about the delicious cake I made, along with the many hiccups I had while making it.  I always say I hate baking, this cake definitely explains why…


While looking at this picture I am sure people are thinking this went so very smoothly and turned out beautifully!  I have fooled you…

First, I looked up recipes strictly using Bailey’s Irish Cream since I already had 3 bottles in the fridge (don’t judge me).  I found a mousse recipe that didn’t require a billion steps.  There’s certain crowds I cook for where I will take the time to make a proper mousse and do all the crazy steps to make something magnificent.  My family…is not one of those crowds (no offense I love you all..) it just wont get  appreciated.  So I went with this recipe Bailey’s Chocolate Mousse.  I made the recipe early in the day so it would have time to set before I made the cake.  In the recipe description it says after cooking the ingredients in a sauce pot to let it cool until soft peaks form.  Well..I was not getting soft peaks.  I started to doubt myself and thought maybe I measured my liquids wrong and added too much.  Thinking that I had a brilliant idea, I heated it back up and added more gelatin.  I was even proud of myself thinking “now don’t add a whole packet, that would be too much! Just add a little”.  As I patted myself on the back I was pleased with my decision.  I added the mixture to the fridge to cool and I went off to have lunch with a friend.

I got home and checked on the mousse.  The bowl was one big glob of what seemed like one giant tough marshmallow.  I had guests coming in just a few hours.  This was not enough time to make a new dessert idea and I didnt want my Baileys mousse to go to waste.  I had the genius idea to add hot water and use a hand mixer until it got smooth again.  This seemed to work!

I started my cake mix which I used this recipe Bailey’s Chocolate Cake

I noticed there wasn’t any baileys in the cake so I did add a small splash of that.  I sure had enough in my fridge to go around anyway!  The cakes turned out beautifully.  I let them cool before adding the mousse to the middle of the two cakes.  I go to scoop out my mousse..and its a giant tough marshmallow again.  I sighed thinking of my brilliant idea earlier to add more gelatin.  I did the hot water and hand mixer trick again.  But this time before I would let it solidify again I decided to put it between the cakes again in hopes that it wont happen again.  This is when I learned that patience is a virtue.  My cakes were sliding around like crazy and I tried to ice them.  I stuck lollipop sticks into the cakes to have them sit still and put it back into the fridge to set.

Finally my cake was ready to frost.  Everything seemed great now.  As usual my favorite icing is the Wiltons Buttercream which I have posted before.  My cake was finally iced and beautiful and nobody has to know about how much of a pain in the butt it was.  Unless they are reading this of course….

Don’t ask me where the mousse went.  Its a mystery.

Roadkill Cupcakes

You are quite the special kind of person for knowingly clicking on something called Roadkill Cupcakes….Im glad you did though!!

I have already explained my shame for posting things far too late, and even though I made this item for New Years Eve, I can at least be comforted knowing that this recipe is not Holiday-Sensitive!  You can enjoy roadkill ANYTIME of the year folks!  Okay i’ll explain..

New Years Eve is my sister-in-laws birthday so each year they throw a huge birthday/new years party with a strict theme.  This year it was “Turnin’ 30 in the Dirty South” and I took this as a challenge to make a creative birthday treat.  To stick with the theme I figured roadkill was clearly the way to go.  No offense to anyone in the ‘Dirty South’..Im from Chicago…anything south of the city is now hillbilly land to me, i’m sorry!

To create hillbilly cupcakes all you will need is:

  • Mini Chocolate Cupcakes
  • White Frosting
  • Pinkish Frosting
  • Black Frosting
  • Mississippi Bacon

To make Mississippi Bacon all you do is spread out brown sugar on a baking sheet, line up bacon across brown sugar and sprinkle more brown sugar.  Bake at 350 until bacon starts to look ”candied”.  Brown sugar should turn syrupy and be bubbly, keep watching because it can burn on you really fast!  Pull out of the oven and let cool to the point where you can touch them and lay them out on parchment to cool completely.  If you let it cool completely, then goodluck getting it off the cookie sheet! You will now have a nice sheet of candied bacon! Which…there’s nothing wrong with that either…



Closest thing I could find to a ‘Hillbilly’ cupcake liner

After the bacon cooled, I drew lines down the bacon with black buttercream frosting to resemble tire tracks.  I then cut them into little squares as a garnish.  I frosted each cupcake with white icing and drizzled pink for ”guts” and then topped with the candied bacon.  Taadaa! Roadkill Cupcakes!

Now…for your entertainment…Chicago Hillbillies…

Well that’s it folks…Y’all come back now..ya hear?

Luck O’ The Irish Cupcakes

I realize I am terribly late on this post. However, don’t think of this as just being an Irish themed cupcake – It can be spring too! Remove the pot of gold..put a bunny..or a flower..or something else Spring-y! I must admit; it does make an adorable St Patricks cupcake though! I do not want to take the full on credit for making this cupcake, I was inspired when I googled “St Patricks Cupcakes”. This is the post I had found – Cakexplosion Blog

I wanted to take this idea and make it my own.  So I thought in the spirit of St Pattys I wanted to add a pot of gold.  I went and picked up some fondant.  Of course the boxes were in the wrong spot and this massive box was in the $7.99 spot..I come to find out it was really $19.99 so instead of getting a lot of fondant at an incredible price..I got a lot of fondant for the true price..sigh..oh well.  I dyed the fondant black with gel food coloring.  I just flatten out my fondant, dab a little in the center and just knead it until its done.  I highly recommend gloves for this!  After my fondant was dyed black, I rolled each one up into a fairly small ball, just about the size of a finger tip.  I made a small well with my pinky and filled it with royal icing.  All I do for this is a small amount of powdered sugar, meringue power and water to desired consistency.  I then dyed it with the closest color to gold I had.  I then sprinkled Wilton’s Yellow Pearl Sprinkles in the center.  Voila! I have a pot of gold!

To save you alot of trouble in finding those stinkin’ rainbow candies – I found them at Walgreens after checking many stores for them.  They are a rainbow sour candy ‘belt’ made by Airheads.

Now as I say time and time again.  I do not bake!! I am far more interested in the decorating part.  If someone would just make and cool batches of cupcakes for me for me to just decorate, I would be absolutely thrilled!  That being said, I clearly do not make my own cupcake recipes.  This recipe I found came from Joy of Baking  .  It is one of my favorite tried and true chocolate cupcake recipes.

Chocolate Cupcakes

  • 1/2 cup cocoa powder
  • 1 cup boiling water
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla


  1. Combine cocoa and boiling water, mix well until you perfectly blend in all cocoa.
  2. Cream together butter and sugar, add vanilla, salt and eggs
  3. Slowly temper in cocoa and water mixture, mixing vigorously to not scramble eggs or melt butter.
  4. Add flour and blend well.
  5. Pour into desired sized muffin tins and bake @ 350 degrees until a toothpick comes out clean, about 10-12 min


While cupcakes are cooling make the buttercream frosting.  My favorite is Wiltons buttercream –

  • 4 cups powdered sugar
  • 1/2 cup butter
  • 1/2 cup crisco
  • 1 tsp vanilla
  • 2 tablespoons milk

Blend all ingredients until fluffy.  Reserve a small amount of white butter cream and set aside, add green food coloring to the rest.

Spread a small amount of green frosting to each cupcake.  There is no need to make it perfect! Add two small dollops of white for clouds.

I do have a friendly warning – those candy rainbows and very flimsy! They will bend and lean if you make them too long.  The first time I made these I only cut them in half, the second time I cut them into thirds and it didn’t lean as much as it did when it was just cut in half.  Stick each end of the rainbow into the clouds.  Place a pot of gold under the rainbow and sprinkle a few extra yellow pearls around it.  Then finally, you need to take pics because they are so darn cute!

Logan definitely enjoyed the cupcakes!

Fright Night Feast

If you haven’t realized it yet from reading my past posts, I am an absolute kid at heart.  When Foodbuzz sent out that e-mail we all wait for each month about 24×24 I knew I wanted to do a Halloween theme.  There is something so appealing to me about Halloween.  I will save the word ‘magical’ for Christmas but I will label Halloween as whimsical.  It’s the only day of the year where everything is pretend (or is it?).  We all dress up as something were not, and that is the premise of my meal.  Did I really serve snakes, eyeballs, vomit, and spider guts? No, but I certainly dressed up my meals as just that!

Brain DipFluff, Cream Cheese, Vanilla, Marshmallows. Served with Fruit

Pukin’ PumpkinSmashed Avacados with Salt, Pepper & Garlic. Served with Blue Corn Tortilla Chips

Spider Guts – Spinach and Artichoke dip served in a Spider Boule with Toasted Croistini

Blood Shot Eyes – Classic Deviled Eggs with a makeover

Witches Fingers – Asparagus Spears piped with Boursin Cheese topped with a Craisin

Bloated Snake (Italian) – White bread dough stuffed with Capacola, Salami,White American Cheese,Fresh Mozzarella and Olive Salad.

Bloated Snake (Chicken) – White bread dough stuffed with Seasoned Chicken, Portabello Mushroom, Button Mushrooms,White American Cheese, and Fresh Mozzarella

Butternut Squash Shooters – Butternut Squash Soup served in a shot glass topped with a crispy Fried Ravioli. Recipe found here.

Spooktacular Chocolate Pretzels – Chocolate covered pretzel rods in Halloween themed shapes. Recipe found here.

Taffy Apples – Miniature Granny Smith Apples covered in caramel and coated with your choice of sprinkles, Heath crunch, or Walnuts.

Pumpkin Cheesecake Lollipops – Pumpkin Cheesecake skewered on a lollipop stick coated in Orange Chocolate and decorated as a Jack-o-Lantern. Recipe found here.

Wash all that down with some Pumpkin Ale or Spiked Cider!

Can’t forget the Trick or Treat Station!

I would love to thank every one who came out to enjoy the Fright Night Feast!  They certainly deserve credit to come over for dinner knowing they will be feasting on brains, guts, and eyeballs!

Extra Kudos for those who showed up in costume!



Spooktacular Pretzels

So this one isn’t much of a recipe.  It is most definitely a challenge to test your patience though!  I started a charity event when I was in college called ‘Candy for a Cause’, all the culinary students would make candy from scratch and set up demo tables.  We would set up tables around our instructional dining room and open it up to the whole college to come taste our creations.  We would charge either 5 dollars or a non-perishable good to donate to the local food pantry.  For one of those events I picked up these pretzel molds.  Since I had to make a ton of these I bought plenty of molds to make it easy!  All I did to make these candy pretzels was to buy plenty of candy melts in various colors.  I cheated I know but as I mentioned in my cheesecake post – I hate adding color to white chocolate! I hate it and it equally hates me!

I added half a bag of each color to a disposable piping bag and microwaved it until melted.  Some of the molds have more details than others, some I just made it a solid color.  I’m hoping most people ignore my lack of detail and just skip to – “omigoodness they are so cute!”

I did end up drizzling some in the same colors I used for the molds.  Let’s just call it creativity and variety and not


My beaaautiful chocolate pretzels next to the best cookie jar ever.  And yes..I do keep it around all year long.  I’m strange like that.

I wrapped up some of my pretzels for my party guests to easily grab some for the ride home!


…..HIP HIP…..

Pumpkin Cheesecake Lollipops

I am back with yet another recipe for my upcoming shindig!  I have still stuck with making each dish only a bite sized tasting – yes..even the dessert!  This recipe was so delicious that I wish I had had extra to make an entire cheesecake out of rather than these little bite sized versions.  This is a different variation of a cake pop – only this time its with cheesecake.  Feel free to use whatever cheesecake recipe you have to do this, just omit the crust.  I tried to stick with a recipe that was more dense than fluffy since I was going to put them on a stick.  I used this recipe I found on the internets Simply Recipes: Pumpkin Cheesecake.

Pumpkin Cheesecake Lollipops

  • 4 – 8oz packages cream cheese, room temp
  • 2 cups brown sugar
  • 5 eggs
  • 3 tablespoons flour
  • cinnamon, ginger, nutmeg, allspice, salt (I do not measure spices ever, if you want exact check out the site.)
  • 2 tablespoons vanilla
  • 2 – 15oz cans pumpkin puree

Recipe calls for bourbon, I didn’t have any so I didnt use it.  I also used an extra heaping tablespoon of flour to assure the cheesecake was strong enough to stay on sticks.

**Make sure to drain pumpkin puree of any excess water! I used a cheesecloth**

Combine all ingredients together with a hand mixer to assure its creamed very well.  In a high sided cookie sheet, line the bottom with wax paper and to be safe you can even spray that with a baking release spray.  Set oven to 325º and cook until a toothpick comes out clean.  It took me a little bit over 30 minutes.  Let this cool completely!!  When it is cooled completely use a small cookie cutter or round cutter about the size of a silver dollar and stick with a popsicle stick.  The thicker you made your batter, the bigger you can cookie cut these out.  My mixture was thinner so I made sure to not make them too big.  Add to another sheet pan lined with wax paper and freeze overnight.

Time for the dunking! I used Wiltons Candy melts in orange.  I find it so much easier to get the pre-dyed stuff and not have to worry about the chocolate turning into a gross mass of useless-ness.  Using a double boiler, get the candy melts melted and smooth.  I did have to use a few spoonfuls of vegetable oil to get the perfect consistency.

I am proud to admit I did not lose any lollipops to the melty goodness.  I do wish I had though, cause then that means I would get to eat it and not feel bad about it.  Everyone knows cheesecake that falls off a stick loses all its caloric values.  Conefession – I ate one anyway.

Back to the wax paper lined cookie sheet they go.  Good thing about candy melts – they dry really fast!  In a piping bag I added green candy melts and black and decorated them like mini jack-o-lanterns.  Here was my final result!  Cuteness Overload!

Also, Check out this awesome video about how to make a spider bread boule! I found it last year and I still love it.  I am going to fill my spider with creamy spinach and artichoke dip!