CakeFactory
  Mar 16, 2015   Kamryn Walden   Special Occasions

[Luck of the Irish] Pocket Worthy Recipes


This St. Patty's Day will be one to remember. We have some awesome finger foods for you to stuff in your pockets that will make any get together a real blast! These recipes are sure to be a party favorite and will keep your friends coming back for more! Have a great time for St. Patty's Day and enjoy making these sweet treats! Oh and be sure to bring ziploc bags so your friends don't get their pants pockets dirty!


Serving Size 1

Ingredients

  • 3 ounces Jameson Irish Whiskey
  • 1 ounce real grenadine
  • 6 ounces Sprite
  • Squeeze of lemon juice
  • Squeeze of lime juice
  • Lemon slices, lime slices, and a cherry for garnish
Directions
  1. Mix the whiskey, grenadine, lemon juice, and lime juice.
  2. Pour into a glass filled with ice.
  3. Add the Sprite.
  4. Drop in the cherry, lime, and lemon slices and serve in On the Rocks glasses.

*Recipe provided by Marye Audet with Restlesschipotle.com


Serving Size 4

Ingredients

  • 1 pound golden baby potatoes (about 8 potatoes)
  • ½ cup shredded cheddar cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon ground cumin
  • 1 tablespoon freshly chopped cilantro
  • ½ cup tamarind sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 3 garlic cloves (minced)
  • 1½ tablespoon olive oil
  • ½ cup ground chicken
  • ¼ finely chopped white onion

Directions

  1. Preheat oven at 350 degrees.
  2. Heat 1 tablespoon oil in a frying pan and add ground chicken, saute for 3 to 4 minutes with constant stirring or until properly cooked. Add half of garlic mince, onion, basil, ground cumin, salt, black pepper, vinegar and soy sauce and again saute for 2 more minutes.
  3. Wash potatoes then add to a large pan and add enough water to cover the potatoes. Cook for about 10 minutes or until cooked but leave slightly hard. Remove from heat, drain out water and set aside until cool at room temperature.
  4. Mix together prepared chicken mince, cheese and cilantro with spatula until fully incorporated.
  5. When the potatoes are cool to handle, remove a thin cap off the top of each potato and scoop out the core with a spatula carefully. Don’t discard.
  6. Fill the chicken cheese mixture in each potato. Place these stuffed potatoes face up in a greased baking sheet and bake for about 10 to 15 minutes or until golden brown. 
  7. In the meanwhile, heat the remaining oil in a frying pan and add garlic mince. Saute for 1 minute or until aromatic.
  8. Take out the potatoes from oven and atop with the prepared garlic.
  9. Mash the reserved potato core and mix with tamarind sauce. Serve with stuffed potatoes and enjoy.

Serving Size 4

Ingredients

  • 2 zucchini (sliced)
  • ½ cup whipping cream
  • ½ lb salmon
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped mint
  • ½ juiced lemon
  • ½ teaspoon grated lemon zest
  • 1 garlic clove (minced)

Directions

  1. Heat oil in a frying pan and add salmon, saute for 4 to 5 minutes on each side at low heat. Add garlic mince, lemon juice and season with salt and black pepper. Cook until the salmon is flakey and golden brown.
  2. Finely chop the salmon and add half of mint, whipping cream, lemon zest and season with black pepper. Mix well with spatula until smooth paste is formed.
  3. Scoop the Salmon mixture onto the zucchini rounds and garnish with the remaining chopped mint.
  4. Place in the refrigerator for before serving.

Serving Size 4

Ingredients

  • 4 oz frozen Peas
  • 4 oz frozen carrots
  • 1 cup plain yogurt
  • 1 teaspoon freshly chopped mint
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 cup chicken broth
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 1 lemon (cut in slices)

Directions

  1. Take peas, carrots, mint, lemon juice, cumin, chicken broth and thyme in a blender and blend well until smooth.
  2. Add yogurt, salt and black pepper and again blend for few more seconds until the mixture is smooth and fine.
  3. Place the gazpacho in refrigerator for 2 to 3 hours before serving.
  4. Then take out in shot glasses and garnish with lemon slices.