ST Patrick’s Day Appetizers Recipes | Green Food | Get Your Greens: St. Patrick’s Day Appetizers
Looking for St. Patrick’s Day appetizers? Get simple to create St. Patrick’s Day appetizer dishes. Flavour of House has snacks for St. Patrick’s Day such as falls, produces, and more St. Patrick’s Day snacks.
Pea Soup Shooters Recipe
Ingredients
- 1 package (16 ounces) frozen peas, thawed
- 1 cup reduced-sodium chicken broth
- 1/4 cup minced fresh mint
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1-1/2 cups plain yogurt
How to do follow below steps.
1] Place the first six ingredients in a blender; cover and process until smooth. Add yogurt; process until blended. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend.
2] To serve, pour soup into shot glasses,top with mint leaves..
3] Done and Enjoy.
2] To serve, pour soup into shot glasses,top with mint leaves..
3] Done and Enjoy.
Onion-Walnut Scones
1 t. veg oil
1 medium onion, chopped
2 cups all-purpose flour
1 1/2 t. sugar
1 t. baking powder
1 t. salt
1/4 cup butter, diced
2/3 cup buttermilk
1/4 cup walnuts, coarsely chopped
2 t. grated orange zest
1 egg, lightly beaten
1 medium onion, chopped
2 cups all-purpose flour
1 1/2 t. sugar
1 t. baking powder
1 t. salt
1/4 cup butter, diced
2/3 cup buttermilk
1/4 cup walnuts, coarsely chopped
2 t. grated orange zest
1 egg, lightly beaten
- Preheat oven to 425 degrees.
- In skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until golden, 5-6 minutes; remove from heat.
- Meanwhile, in a bowl combine the next 4 ingredients.
- Using pastry cutter or 2 knives, cut in butter until mixture resembles coarse crumbs.
- Gently stir in buttermilk, walnuts, zest and onions until just combined.
- Divide dough in half. On lightly floured surface form each half into 5 inch circle.
- Cut each circle into 8 triangles.
- Brush tops with egg.
- Transfer to lightly buttered or sprayed cookie sheet.
- Bake 14-16 minutes or until lightly browned. Cool on pan or wire rack 5 minutes before serving.
Boiled Red Potatoes with Lemon-Dill Butter
2 1/2 lbs red potatoes
1/4 cup butter
4 leeks, white part only, thikly sliced crosswise, about 2 cups
1 TB grated lemon zest
1 TB chopped fresh dill
1/2 t. salt
1/8 t. pepper
1/4 cup butter
4 leeks, white part only, thikly sliced crosswise, about 2 cups
1 TB grated lemon zest
1 TB chopped fresh dill
1/2 t. salt
1/8 t. pepper
With vegetable peeler, remove thin strip of skin from around the middle of each potato(looks nice when serving). In pot over high heat combine potatoes and enough salted water to cover; bring to a boil*. Reduce heat to medium; simmer until tender, 25-30 minutes. Drain. Set aside. Meanwhile, in skillet melt butter over med hi heat. Add leeks; cook until softened, 3-4 minutes. Remove from heat; stir in remaining ingredients. In bowl gently toss potatoes and leek mixture until potatoes are coated. Salt to taste.
*To prevent the skins from coming off your potatoes, cook them at a gentle boil, not a rolling boil and boil until just tender*
*To prevent the skins from coming off your potatoes, cook them at a gentle boil, not a rolling boil and boil until just tender*