As a tradition for Saint Patrick's Day we always have corned beef and cabbage, but with a bit of a more gourmet twist that gives the meal a bit more flavor and flare. I always use this recipe from Allrecipes.com for the corned beef. It turns out great every time.
I tried a new recipe for the cabbage this year that I found pinned by a friend on Pintrest. It's a very simple recipe but the results were wonderful. Slice one head of cabbage into thinnish slices, brush with olive oil, season with salt, pepper, and fennel seeds and roast in a 400 degree oven for 40 minutes. The crispy dark browned edges were the best!
Apparently McDonalds runs out of Shamrock Shake mix within days every year. I don't know how that is possible, as a Shamrock shake is as easy as vanilla ice cream, milk, mint extract, and green dye. These were actually better than the real thing.
I haven't made macaroni and cheese for the family since discovering all the dairy allergies in our family. I've been craving something creamy and cheesy forever and a day, so I thought I'd attempt a non-cow dairy variation using goat's milk, goat cheese crumbles and shredded Manchego cheese (a spanish sheep's cheese). It turned out beautifully creamy and absolutely delicious!
Non-Bovine Mac 'n Cheese
2 tbsp butter
2 tbsp flour
salt and pepper to taste
2 cups goat's milk
4 oz goat cheese crumbles
1 cup shredded Manchego cheese
1/2 box macaroni prepared according to package instructions and drained
1 tbsp melted butter
1/2 cup Panko bread crumbs
Preheat oven to 400 degrees.
In a medium sauce pan melt butter over medium heat. Stir in flour and mix with a wooden spoon until no longer lumpy and the mixture begins to color. Slowly add goat's milk and stir with a whisk making sure to work out all lumps. Add salt and pepper to taste. Cook, stirring constantly until thickened and sauce begins to bubble. Add cheeses and stir until melted completely.
In a bowl stir melted butter into bread crumbs. Spread on a cookie sheet and toast in oven until golden brown. Watch carefully, this should take no longer than 5 minutes.
Place drained pasta in a 8 x8 baking dish and pour cheese sauce over it. Stir to cover pasta evenly. Top with toasted bread crumbs. Place casserole in oven for about 20 minutes.