St. Patrick’s Day Recipes with a Twist

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St. Patrick’s Day Recipes with a Twist

By The Paula Deen Test Kitchen

St. Patrick’s Day is right around the corner, a day full of parades, celebration, Irish heritage, and all things green.  Also called the feast of St. Patrick, this is yet another holiday where the food holds center stage. 

This year Paula Deen’s test kitchen decided to spruce up our St. Patty’s Day menu.  Using the traditional ingredients and Paula’s recipes, we came up with a fantastic menu.  A twist on the traditional that your guests will be sure to love!

The meat is the center point of this delicious meal.  Traditionally it is corned beef, a cured and salted cut of beef that is braised over a long period of time.  Substitute this dish with Paula’s Pot Roast. Braised for hours in a crock-pot, this pot roast is delicious, tender and juicy.

And, now for the sides:  No St. Patrick’s Day dinner is complete without cabbage.  Paula’s country style fried cabbage is the perfect substitution for the blander boiled variety we are used to.  Cooking the cabbage in bacon fat takes the flavor to a whole new level!

We all know the Irish love their potatoes, but who wants plain old boiled potatoes when you can have buttery buttermilk mashed potatoes?  This dish is irresistibly creamy with an added richness from the buttermilk.

Paula’s honey lemon carrots are sweet and tangy, a perfect accompaniment to the rest of your meal.

You’ll definitely need something to sop up all the yumminess from your plate.  Skip the Irish soda bread this year and make a batch of Paula’s garlic cheese biscuits.  Flakey and cheesy, biscuits don’t get better than this!

So now that you have the basic meal down it is time for dessert.  You know Paula, she loves her grits, and she loves them so much she even puts them in dessert.  Her green grits pie is the absolute perfect dessert for St. Patrick’s Day.  Sweet, creamy and bright green it’s an absolute must at your party!  Really impress everyone and make a batch of homemade Irish creme liqueur to wash it all down with.

This St. Patrick’s day, have fun celebrate to your hearts content and fill your belly with Paula’s not so traditional feast!

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Reader Comments:

54321

The food channel is not the same without you REALLY miss you a lot

By Kathy strauss on March 15, 2014

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I love it but we love away

By Peggy Purcell on March 14, 2014

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I have always been a fan! Have purchased many of your cook book. I will buy me one and get the second copy for friend or DIL. I love every recipe I have ever tried out of your books!

By Linda Flanders on February 22, 2014

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Hello my name is Erica C I would like to know can u help me with making a cheese cake.Thank u sincerely Erica C

By erica cain on November 24, 2013

54321

MS. DEEN I JUST WANTED TO SAY THANK YOU FOR TEACHING HOW TO COOK.WHEN I GOT BACK FROM THE MIDDLE EAST.I WAS MARRIED FOR 25YRS.BUT NOT ANY MORE.I HAD FOR GOTTEN HOW TO COOK OUR FOOD. THANKS FOR TEACHING ME AND MY DAUGHTER HOW TO COOK. PLEASE STAY AS YOU ARE!GOD BLESS YOU!!!! THANK YOU RITA BAHLAWAN "THINK OF BOTTLE OF WINE"!!!!

By RITA on March 16, 2013

54321

I am true irish on my Daddy;s side. I adore St. Patty Day, but because of low-sodium to no sodium in my diet due to a heart condition i hacve to pass up my ruben sandwich, ouch, does that hurt, maybe i a can sneak in a bite or two from someone, lol. i can;t wait to try the honey lemon carrot dish, or the beer -batter asparragus dish, my hubby Roy loves asp. I remeber ambrosia at Lutheran school lunches, i think u have recalled that dish often eating it at your school along with home-made rolls. my aunt mary made the best homemade breads and german-Swizz strudels. oh my. makes my mouth water. I regret to say i have never made Irish soda bread, will have to make some for sure. Top Of the Morning to ye and May the Lord Shine on you and your family. My maiden name was Ingram, I have a daughter-in-law she was a Kelly, Irish for sure. Hugs from Ct.

By Rosie Herdman on March 15, 2013

54321

The recipes for St. Patrick's Day sound so good!

By Angela on March 13, 2013

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