On this episode, I'm going to show you how to cook up some festive St. Patrick's day recipes! I'm going to start my morning off with some delicious Pistachio muffins that taste just like the kind you get from the store. Then I'll show you how to make a potato pie which I believe is a perfect hangover food.
Pistachio Muffins
Ingredients:
1 stick (1/2 cup) butter, melted
3/4 cup granulated sugar, plus more for sprinkling
2 eggs
1 1/2 teaspoons vanilla
1 box (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups flour
1/2 cup chopped unsalted pistachios
Green Food Coloring
Instructions:
1.) Using an electric or stand mixer, beat the butter and sugar together for 1 minute, and then add the eggs and vanilla and beat until combined.
2.) Add the pudding mix, baking powder, salt and milk. Stir to combine.
3.) Add the flour and stir until combined. It might look really dry at first but as you continue to beat the mixture it should loosen into a pudding-like consistency.
4.) Fold in the unsalted pistachios.
5.) Fill muffin cups lined with baking liners about 3/4 full with the batter. Sprinkle with granulated sugar and top with any leftover chopped pistachios.
6.) Bake in a preheated 425-degree F oven for 7 minutes and then reduce the heat to 350 degrees F and continue to bake for another 9 to 11 minutes or until cooked. You can test if they're done by using the toothpick method. Remove and cool.
Irish Potato Pie:
1 sheet frozen puff pastry, thawed
4 tablespoons butter
7 slices bacon (thick-cut slices), chopped
5 potatoes, (or 4 large) peeled and sliced thin
1 onion, peeled and sliced thin
1 tablespoon fresh dill
1/2 cup heavy cream or half & half
Salt and pepper
Chive or scallion for garnish
Potato toppings: Ketchup, Sour Cream, Cheddar cheese
Instructions:
1.) Preheat the oven to 350 degrees F.
2.) Take the thawed puff pastry and put it in an 8- or 9-inch tart pan and crimp the edges.
3.) Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill.
4.) Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper and gently stir 3-5 minutes, to mix the onions and potatoes, and coat in bacon grease. The potatoes don’t need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
5.) Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and more dill as well as any potato toppings you wish to add. Serve and Enjoy!
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