Posts Tagged ‘s:t Patrick’s day’

St Patrick’s day is here again.

We went to my mother-in-law for the yearly Corn Beef and Cabbage dinner. I never cook it myself since it has become a tradition for her to cook it.

Instead, it has become my challenge to come up with left-over ideas for all the food we get with us home. This year I decided to make Corned Beef and Cabbage Enchiladas. They were delicious. It is easy to come up with “left over” dishes. You just need to have an open mind to what is allowed or not. This year, it snowed like crazy in New York, just when the big parade took place on 5th avenue. But the Irish are troopers. No amount of snow can get them to back up their kilts or bagpipes. The show will go on…

I Always get a special feeling when there is anything Irish to celebrate. This because of my special Irish friends and families… (You know who you are….)


Corned Beef and Cabbage Enchilada.

4 small enchilada’s.

4 tortilla’s (any kind but on the smaller side).

1 onion, finely sliced.

1 c. chopped cooked Corned Beef and Cabbage,

2 tbsp. taco spice.

1/2 c. tomato sauce or finely chopped tomatoes.

1/2 c. water or stock (I used chicken stock. It is my usual “go to”).

1/2-1 c. shredded cheese. Mixed or just one kind.

Splash of hot sauce (optional).

Salt & pepper to taste.


Fry up the onion. Add the chopped (and cooked) Corned Beef and Cabbage. Add the taco spice. Let cook for a few minutes. Mix well. Add the water, tomato sauce (or stock). Add the hot sauce, salt & pepper to taste. And any other spice if needed.

Spray an oven proof pan. Add the tortillas. Spoon up the fried Corned Beef mixture and divide into the tortillas. Fold over and “secure” with a tooth pick. Add the shredded cheese. Bake in a 450F (225C) degree oven. Bake until golden brown. It will take about 10-15 minutes.

Serve with rice, guacamole/avocado, beans or salad.




Happy St Patrick’s day!!!!

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It’s S:t Patrick’s day…

I don’t have much Irish in my repertoire. All I really know, is the beer and the burger I order when I go to an Irish pub.

So I did a little research on Irish food. It turns out, I am closer to the food then I thought.

I just read that Dublin was founded by Scandinavians about 1000 years ago. Really??? I had no idea!! It was a viking settlement.

If I was to mention any Irish dishes, it would be corned beef and cabbage, Shepherd’s pie or something with potatoes. Most likely heavy food.

But I am so wrong. It turns out the Irish do a mean marinated salmon with whiskey, just like the Swedish gravlax, except I marinate mine with cognac. So I think I need to read more about this. It is really interesting.

My mother in law is the Irish cook in my family. She invites the family over for corned beef and cabbage every S:t Patrick’s day. We always look forward to that. Or is it the “brought forwards” we are hoping for??

Like at christmas, there are always leftovers. So instead of me cooking something new, I decided to take care of the leftovers.

Instead of a shepherd’s pie, what about a corned beef pot pie? Super easy and delicious.

Corned beef  pot pie.

Serves 2-4 (depending on bowl size)

2 cups of milk.

1 tbsp. of butter.

1 tbsp. fLour.

1-2 boiled potatoes.

2-4 slices of leftover corned beef.

2-3 tbsp. sliced leftover boiled cabbage.

2-4 tbsp. green peas.

Puff pastry. Enough to cover the oven safe bowls.

1 egg.

Nutmeg, salt & pepper to taste.


Make a white/ béchamel sauce. Add flower & butter to a pot. Melt the butter and let the flour mix with the melted butter. Add milk a little at a time. Keep whisking well. Add the peas, nutmeg, salt & pepper (to taste. ) I added hot sauce, but it is up to you how you would like to season your dish. Cut up the potatoes, cabbage and the meat and add to the sauce to just warm through and then put all into oven safe bowls. Pour over the sauce. Take the puff pastry and put on to bowls as “lids” . Nip the edges on to sides of bowls to make sure that the sauce doesn’t bubble out.

Brush with the egg on top of the puff pastry lid for a pretty glossy look.

Bake in the oven on 450 degrees until golden brown.

Well served with a cold beer.


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