St. Patrick’s Day, will be celebrated this year on Sunday, March 17, 2019 by many people with delicious Corned Beef and Cabbage, green beer and wearing of the green. It is a tradition in Ireland for the people in the parades and celebrating on the side lines, to wear a lot or a small collection of green clothing. Even some with shamrock pins.
You can enjoy watching the oldest and largest St. Patrick’s Day Parade put on every year in New York City. This parade has been around since 1762 and will celebrates its 257th year. Get more information for times and broadcasts here
Just who is St. Patrick? Many sources agree his real name was Maewyn Succat. He was born in Roman Britain. When he was about sixteen he was captured by Irish raiders and taken as a slave to Ireland for 6 years. In those 6 years he worked as a herdsman, prayed daily and found strength in his faith.
As legend states, St. Patrick drove all the snakes out of Ireland. The basis of this legend is that the origin of the snake as a pagan symbol. Therefore the tale of St. Patrick driving out the snakes can really be taken as a sign of driving out paganism from Ireland. Patrick (Maewyn Succat.) died in 493 AD.
Corned Beef and Cabbage is it Irish?
Actually the traditional dinner of Corned Beef and Cabbage is not an Irish tradition but an American tradition started by Irish immigrants. The local meat in Ireland in the 1700’s was pork served with potatoes. Find out here how pork and potatoes become corned beef and cabbage and why it is the go to dinner for St. Patrick’s Day.
In 1925, “corned beef and cabbage” was voted to be the favorite dish of New York City.
We celebrate every year and usually have a big crowd. Lots of food, fun, friends and family make it all worth while to cook up a storm. Check out this Corned Beef and Cabbage Recipe Favorite with Sides
If you are celebrating, please drink responsibly. Make sure you have selected a designated driver before you party. Please Don’t Drink and Drive.
Happy St. Patrick’s Day
Fat Tuesday or as the French say Mardi Gras is a day of feasting on fatty foods and living it up before the Christian Lenten (Lent) season and fasting.
This colorful holiday also know as Shrove Tuesday, comes with a parade of floats, lots of beads and fun in New Orleans and celebrated around the country. If you cannot be in New Orleans, then celebrate in your home with Gumbo, Jambaya, or how about a Muffuletta sandwich. There is great food and music that comes out of New Orleans and this is the day to join in the fun!
Check out these recipes…
Gumbo Recipe – When you say Gumbo you are talking Louisiana, New Orleans. It originated in Louisiana early in the 18th century according to Cajun History. Gumbo is personal, like a good stew, every home makes it with the main ingredients and some additional for their own taste and flair.
Main ingredients of gumbo are a good roux (mixing equal amounts of fat and flour to make a thick sauce), okra, vegetables (the Holy Trinity, onions, green peppers and celery) meat and seafood. The seasoning that finishes off the Gumbo is File’ powder which is a spicy herb made for Sassafras leaves that is ground down to a powder and available in most grocery stores.
Jambalaya Recipe -A Spanish and French influenced dish that has seafood, meat, vegetables and rice. A must have in this dish is sausage that has been smoked, seafood (crawfish is popular in the area as well shrimp) chicken and pork. Very flavorful with the spices added.
Shrimp Etouffee Recipe – A New Orleans classic recipe that is beloved by both Cajun and Creole cooking. It is served over rice with seafood as its star ingredient that could be crab, crawfish or shrimp. It was created in the 1950’s, but some historians say it could go back to as far as 1920.
Muffuletta Sandwich Recipe – This packed with flavor sandwich originated with Italian immigrants that came to New Orleans, using a round loaf of bread and stuffing it with olive salad on the bottom, Salami, Swiss Cheese, Ham, Mortadella, and more. This sandwich is made for a crowd or you could make them in individual sandwiches on smaller rolls.
The King Cake Recipe – The King Cake is used in some countries for celebrating the Epiphany twelve days after Christmas and up to Lent. There are a variety of recipes but the main one has spices of nutmeg, cinnamon and made with yeast. The decorations are colors that came from the Christian religion, with purple symbolizing Justice, Green symbolizing Faith and Gold symbolizing Power. They honor the three Kings (Wise Men) who visited Jesus on the Epiphany twelve days after Christmas. These colors are used in the sugar topping that makes the frosting.
A small porcelain figurine toy or Fava beans were used for the baby that was traditionally hidden in the King Cake as a symbol to the baby Jesus. Today luck and prosperity is the symbol of the baby to many. The person who finds the baby in their slice of cake irresponsible for throwing the next years Mardi Gras party in some countries and is a designated King or Queen for the day. The beans and porcelain figures are today replaced with plastic toy babies and some bakers are leaving the baby outside of the cake to lessen the chance of liability of someone choking or swallowing the toy.
Enjoy Mardi Gras!
It can be delightfully hectic when it comes to cooking up Christmas morning breakfast. The crock pot can now be your best appliance in the kitchen with this easy yummy recipe, Crock Pot Carmel Pecan Rolls. These awesome treats are made with things you may already have in your pantry and fridge that definitely bring on the holiday spirit.
Imagine melted Butter, cinnamon, pecans, biscuit dough and brown sugar cooking up and filling your home with an amazing, get you out of bed, aroma. Get the rolls ready and pop into a slow cooker for 90 minutes and wa la, breakfast is served.
Thank you Recipes That Crock for sharing!
Get the Recipe Here Caramel Pecan Rolls
Merry Christmas and Happy Holidays :}
The preparation of the Turkey starts with whether it is fresh or frozen. No one wants to wake up Thanksgiving morning to a half frozen turkey, so defrosting ahead of time is essential. According to the USDA you will need at least 1 day per 4 -5 pounds of turkey defrost in the refrigerator.
Here is a chart for thawing in the refrigerator:
4 to 12 pounds – 1-3 days
12 to 16 pounds – 3-4 days
16 to 20 pounds – 4-5 days
20 to 24 pounds – 5-6 days
There is another method you can use by submerging the wrapped turkey in cold water and changing the water out every 30 minutes.
4 to 12 pounds – 2 to 6 hours
12 to 16 pounds – 6 to 8 hours
16 to 20 pounds -8 to 10 hours
20 to 24 pounds – 10 to 12 hours
Now that you have a defrosted turkey it’s time to move onto the next steps , preparing, stuffing and flavor.
Easy Roast Turkey for Beginners for the Holidays!
Stuffing with Sausage
How To Carve A Turkey
Wishing you a very Happy Thanksgiving!
Summer is here and it is time to bring out yummy 4th of July Barbecue, Side Dishes, Salads, Desserts and decorations adorned in red white and blue. 242 years ago America declared independence from Great Britain on July 4, 1776. Picnics, Party’s and heading to the beach will be on the agenda for many, ending this wonderful day with Fireworks lighting up the sky in celebration of Independence Day.
Check out our 4th of July Pinterest Board. We have delicious recipes for Bar B Ques, Desserts, Side Dishes, Decoration’s and more fun.
Have a great 4th of July and remember to drink responsibly. Don’t drink and drive or let someone you know!
Happy 4th of July!