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St. Patrick’s Day Irish Soda Bread Muffins & Potato and Leek Soup

It’s one of my favorite foodie holidays y’all!  St. Patrick’s Day brings me so much joy because I am a huge fan of corned beef and cabbage.  It isn’t just delectable food that is a special treat that I enjoy once a year, but it brings back memories from when I was younger.  Every St. Patrick’s Day I would go over to my grandparent’s house and enjoy the meal with my Mema and Papa.  

P.S. I won’t be wearing my St. Paddy’s Day green today as my Michigan Wolverines take on the Michigan State Spartans for the Big Ten Basketball championship.  GO BLUE!

Irish Soda Bread Muffins:

Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup White Whole Wheat Flour 
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups raisins
  • 1/2 to 2 teaspoons caraway seeds (optional)
  • 1 large egg
  • 1 cup buttermilk, yogurt, or sour cream (I used yogurt)
  • 6 tablespoons butter, melted; or 1/3 cup vegetable oil
  • White Table Sugar, for topping

Instructions:

  • Preheat the oven to 400°F
  • Line muffin tins with papers and lightly spray with cooking spray 
  • In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, raisins, and caraway seeds (if using)
  • In a separate bowl, whisk together the egg, yogurt (or other wet ingredient you are using) and melted butter (or equivalent)

  • Lightly spray your hands with cooking spray or a bit of water and using your hands, gently combine the dry and wet ingredients (using the cooking spray and water will allow the dough to stay together and it won’t be as sticky)
  • Don’t over mix (it will only take a few minutes) 

  • As soon as everything is evenly combined, spoon the batter into the prepared pan
  • Fill the cups about 3/4 full (the batter will look mounded in the cups)
  • Top with white sugar

  • Bake the muffins for 20-25 minutes, until a cake tester inserted into the center of a muffin comes out clean

  • Remove muffins from the oven
  • Wait 5 minutes, then transfer the muffins to a rack to cool (this is important so the muffins don’t get soggy)
  • Serve them on the side of soup below either plain or with butter and/or jam

Potato and Leek Soup:

Ingredients:

  • 2 Leeks
  • 3-4 Cups Small Yukon Potatoes or mixed small potatoes 
  • 3 Stalks Celery
  • 2 Cups Baby Carrots
  • 48 oz Chicken Stock (1 1/2 boxes)
  • 1/3 Cup Heavy Cream
  • 2 TBSP Grapeseed Oil or Butter
  • 1 Cup Corned beef, diced into 1/2 inch cubes (I bought just under a pound and asked for 1 thick slice then diced at home)
  • Spices:  Salt, Pepper, Garlic Salt, Onion Pepper, Cayenne Pepper, Crushed Red Pepper

Instructions:

  • Wash and cut potatoes into half or fourths (depending on size of potatoes and try to make them the same size)
  • Heat 1/2 oil or butter in skillet over medium heat 
  • Once skillet is hot, add potatoes
  • Cover, turn heat to low and cook for about 15 minutes
  • While potatoes are cooking, wash and dice carrots, celery, and leeks
  • Add chicken stock to crock pot and begin to heat
  • After potatoes have been cooking for 15 minutes, add into crock pot
  • Add remaining oil or butter to skillet and add carrots and celery

  • Stir in spices (about 1/2 TSP of everything but cayenne pepper and crushed red pepper), cover and cook
  • After about 8 minutes, add leeks
  • Cook for 5 minutes 
  • Add to crock pot
  • Stir in spices (about 1 TSP of everything but cayenne pepper and crushed red pepper), cover and cook on medium for about 3-4 hours until potatoes are tender
  • Every 30 minutes or hour, stir the soup
  • The last time you stir the soup, add heavy cream

  • Ladle soup into bowl and top with diced corned beef

 

Irish Soda Bread Muffins

Prep Time10 mins
Cook Time25 mins
Resting Time15 mins
Total Time35 mins
Servings: 12 muffins

Ingredients

  • 1 1/2 Cups All-Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • 2 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/2 TSP Salt
  • 1/3 Cup Granulated Sugar
  • 1/2 Cup Raisins
  • 1/2 - 2 TSP Caraway Seeds (optional)
  • 1 Large Egg
  • 1 Cup Buttermilk, yogurt or sour cream
  • 6 TBSP Butter, melted
  • Cooking Spray
  • Table Sugar, for topping

Instructions

  • Preheat the oven to 400°F
  • Line muffin tins with papers and lightly spray with cooking spray 
  • In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, raisins, and caraway seeds (if using)
  • In a separate bowl, whisk together the egg, yogurt (or other wet ingredient you are using) and melted butter (or equivalent)
  • Lightly spray your hands with cooking spray or a bit of water and using your hands, gently combine the dry and wet ingredients (using the cooking spray and water will allow the dough to stay together and it won't be as sticky)
  • Don't over mix (it will only take a few minutes) 
  • As soon as everything is evenly combined, spoon the batter into the prepared pan
  • Fill the cups about 3/4 full (the batter will look mounded in the cups) 
  • Top with white sugar
  • Bake the muffins for 20-25 minutes, until a cake tester inserted into the center of a muffin comes out clean
  • Remove muffins from the oven
  • Wait 5 minutes, then transfer the muffins to a rack to cool (this is important so the muffins don't get soggy)
  • Serve them on the side of soup below either plain or with butter and/or jam

Potato and Leek Soup

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 8 servings

Ingredients

  • 2 Leeks
  • 3-4 Cups Small Yukon Potatoes or mixed small potatoes
  • 3 Stalks Celery
  • 2 Cups Baby Carrots
  • 48 oz Chicken Stock (1 1/2 Boxes)
  • 1/3 Cups Heavy Cream
  • 2 TBSP Grapeseed Oil or Butter
  • 1 Cup Corned Beef, diced into 1/2 inch cubes
  • Salt, Pepper, Garlic Salt, Onion Pepper, Cayenne Pepper, Crushed Red Pepper

Instructions

  • Wash and cut potatoes into half or fourths (depending on size of potatoes and try to make them the same size)
  • Heat 1/2 oil or butter in skillet over medium heat 
  • Once skillet is hot, add potatoes
  • Cover, turn heat to low and cook for about 15 minutes
  • While potatoes are cooking, wash and dice carrots, celery, and leeks
  • Add chicken stock to crock pot and begin to heat
  • After potatoes have been cooking for 15 minutes, add into crock pot
  • Add remaining oil or butter to skillet and add carrots and celery
  • Stir in spices (about 1/2 TSP of everything but cayenne pepper and crushed red pepper), cover and cook
  • After about 8 minutes, add leeks
  • Cook for 5 minutes 
  • Add to crock pot
  • Stir in spices (about 1 TSP of everything but cayenne pepper and crushed red pepper), cover and cook on medium for about 3-4 hours until potatoes are tender 
  • Every 30 minutes or hour, stir the soup
  • The last time you stir the soup, add heavy cream
  • Ladle soup into bowl and top with diced corned beef

Stay hungry…

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