Hi and welcome to this week’s Foodie Friends Friday Linky Party! This week we are trying something a little different. Share your recipe and tag a friend and invite them to the party!
Before we start let’s say congratulations to last week’s winners!
I was given cheese products by Kerrygold to try and I was under no obligation to conduct this pairing party. I received no additional compensation. Opinions are my own.
Everybody loves a party. Around Saint Patrick’s Day we all become a little Irish.
I was fortunate to have McCarthy’s Red Stag Pub and Restaurant in Bethlehem, PA co-host my tasting and cheese pairing party.
We paired 3 popular Irish beers, Harp Lager, Smithwick’s Ale and Guinness Stoudt. Now if you’re not familiar with these beers you should take time to get to know each. Harp is a mellow lager. Smithwick’s is an amber ale, slightly bitter. Guinness is a dark, chocolaty stoudt, which happens to be my favorite.
I can’t resist mixing Guinness and Harp to get a true Half and Half.
Kerrygold gave me 7 cheeses, Dubliner, their signature cheddar style cheese, Blarney Castle, their version of Goulda, Slellig, a mild creamy cheddar, Swiss, Aged and Reserved cheddar and Red Leichester, a deep tasting English-style cheddar.
Guests were asked to taste a slice of each cheese with a sip of each beer. They recorded their findings and we compared notes.
Everyone had a great time and even stayed for dinner afterwards! McCarthy’s offers genuine Irish cuisine for a delicious dinner or large party.
Special thanks to James from Bagpiping for Any Occasion for his assistance in making this a great and memorable event!
If you would like your product tested in a future tasting party, contact me for details at cindysrecipesandwritings@gmail.com.
I have green on my mind. Now I know that green can be interpreted in many ways. Spring, Saint Patty’s Day, being novice, being environmentally conscience, salad type veggies, envy and even Shrek was green. So for this week’s Sunday Supper I dug into my roots.
I was married to an Irishman and carried that name for sometime. Irish beer is popular for Saint Patrick’s Day recipes. Even though Guinness is my favorite beer (no promotion, just stating a fact), I didn’t cook anything for this event with it. But I will tip my hat to the clan.
My suppressed Italian side begged to be represented today. Pesto made with fresh, fragrant basil is about as green as you can get! Inhale that minty aroma and you can’t help but think spring, maybe even summer!
Thank you Foodie Stuntman for hosting this Eat Your Greens event! Stop by and say hello to him at Crazy Foodie Stunts and witness some great food challenges that he takes!
For this salad you can use some of your favorite jarred pesto or make it fresh. If you need a pesto recipe, try mine here .
To make it creamy, I add a little light mayo and light sour cream. Chicken works great with this dressing but shrimp is equally good.
Sprinkle with chopped walnuts and add a few croutons for the crunch factor. Of course you need to serve it on a bed of greens. Okay, you can make a sandwich with it too!
Green Light Appetizers and Sides
Getting Greens Through Salads
Entreés That Will Leave You Green With Envy
Desserts and Beverages That Will Make Others Turn Green
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
“I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
March is National Nutrition Month. This year the theme is “Enjoy the Taste of Eating Right.”
I’m a fan of bread pudding. Unfortunately sometimes this can be a very heavy dessert. I wanted all the taste and richness of it without the calories and fat. That’s where California yogurt comes in.
According to http://www.healthyeating.org/ yogurt is a calcium powerhouse and a source of high-quality protein. Yogurt is nutrient rich because it is an excellent source of vitamins and minerals for its calories!
The nutritional and caloric contents of yogurt are similar to those of the fluid milk from which it is made. So, it is an important source of
calcium, protein, vitamins A, riboflavin, phosphorus and potassium. In fact, one serving of yogurt contains about as much potassium as a banana (around 400 mg).
Yogurt is a unique food because it is a cultured milk product, made by adding certain “friendly” or “good” bacteria called probiotics to milk, skim milk, and/or cream to produce a thicker and more textured product. These “good” bacteria are live active cultures that are similar to the ones that already exist in the human digestive tract. They help maintain and restore the delicate balance of both “good” and “bad” bacteria necessary for a healthy digestive system.
I mixed in California yogurt instead of some of the California butter. California half and half replaced the California heavy cream.
I found this Brown Cow California yogurt to use as a snack or part of the meal. One bite for me one for the recipe. So smooth and creamy!
Here’s the bread soaking up all the goodness!
The finished product turned out so delicious! A hint of allspice and ginger laced the custard soaked bread. Big chunks of mango and bits of apricot. You could use plain yogurt or vanilla just as easily with this recipe.
For more healthy ideas to incorporate dairy in your diet, visit the Dairy Council of California’s website at HealthyEating.org .
Stay connected with California Milk Advisory Board for the latest news, recipes and ideas.
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