12 Traditional St. Patrick’s Day Dinner Ideas

Did you know that St. Patrick’s Day is celebrated around the world, with over 13 million pints of Guinness consumed annually on this festive occasion? As the green-clad festivities draw near, it’s time to impress your loved ones with a true taste of Irish cuisine!

In this collection of 12 Traditional St. Patrick’s Day Dinner Ideas, you’ll discover a delightful array of hearty recipes that celebrate beloved Irish flavors.

From the rich and robust Beef and Guinness Stew to the comforting Shepherd’s Pie, these dishes are sure to warm your heart.

Get ready to explore classic favorites like Colcannon and Irish Soda Bread, making your St. Patrick’s Day not just a celebration but a feast to remember!

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1 Irish Beef and Guinness Stew

This traditional Irish Beef and Guinness Stew is a hearty, comforting dish perfect for St. Patrick’s Day or any chilly evening. The rich flavors of stout beer complement the tender beef, creating a meal that’s both savory and satisfying.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, sliced
• 3 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1 bottle (11.2 oz) Guinness stout
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 lb baby potatoes, halved
• Fresh parsley, for garnish

Instructions:

Start by seasoning the beef cubes generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove the beef and set it aside.

In the same pot, add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the carrots and celery, mixing everything well and allowing them to soften for about 3-4 minutes.

Next, stir in the tomato paste, thyme, and bay leaf. Return the beef to the pot and pour in the Guinness, scraping any browned bits from the bottom. Allow the beer to simmer for a couple of minutes before adding the beef broth and Worcestershire sauce. Bring the mixture to a gentle boil.

Reduce the heat to low, cover, and let the stew simmer for 1.5 hours. After that time, add the baby potatoes and continue cooking for another 30 minutes, or until the beef and potatoes are tender.

Once ready, remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Extra Tips:

1. For a thicker stew, mix in a tablespoon of cornstarch dissolved in water before serving.
2. Pair with crusty bread to soak up the delicious sauce.
3. Feel free to add in other vegetables like mushrooms or parsnips for added flavor and variety.

Nutrition Facts:

• Calories: 450 per serving
• Protein: 30g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 4g
• Sodium: 900mg

2 Classic Shepherd’s Pie

A comforting dish perfect for any occasion, Classic Shepherd’s Pie combines savory ground meat with a rich gravy, topped with creamy mashed potatoes. This hearty meal is sure to warm your belly and satisfy your taste buds.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients:

• 1 lb ground lamb or beef
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup beef or vegetable broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups mashed potatoes (prepared)
• 1 tablespoon olive oil
• 1 tablespoon butter (optional, for extra richness)
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until they start to soften, about 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.

Increase the heat to medium-high and add the ground lamb or beef. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Once the meat is cooked, drain any excess fat.

Stir in the tomato paste, Worcestershire sauce, thyme, salt, and black pepper. Pour in the broth and mix in the frozen peas. Let the mixture simmer gently for about 10 minutes, allowing the flavors to meld.

Preheat your oven to 400°F (200°C). In a greased baking dish, spread the meat mixture evenly at the bottom. Top with the mashed potatoes, smoothing them out with a spatula. For a decorative touch, use a fork to create swirls in the potatoes.

(Optional) For extra richness, melt the butter and drizzle it over the top of the mashed potatoes. Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown.

Once done, remove from the oven, let it cool for a few minutes, and garnish with chopped parsley if desired. Serve hot and enjoy your delightful Shepherd’s Pie!

Extra Tips:

1. You can use leftover roast meat instead of ground meat for a different flavor.
2. For a twist, add a splash of red wine to the meat mixture before simmering.
3. Make it ahead of time and refrigerate before baking. Simply bake it when you’re ready to serve.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 22g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 3g

3 Colcannon: Creamy Mashed Potatoes with Cabbage

Colcannon is a delightful Irish dish that combines creamy mashed potatoes with tender cabbage, creating a comforting side that is perfect for any occasion, especially around St. Patrick’s Day. This recipe is simple yet packed with flavor, making it an excellent choice for both celebrations and cozy family dinners.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 2 cups green cabbage, chopped
• 4 tablespoons butter
• 1 cup milk
• 4 green onions, chopped
• Salt and pepper, to taste

Instructions:

Start by placing the cubed potatoes into a large pot of salted water. Bring this to a boil over medium heat. Once boiling, cook the potatoes until they are fork-tender, which should take about 15-20 minutes.

While the potatoes are cooking, prepare the cabbage. In a separate pot, melt 2 tablespoons of butter over medium heat. Add the chopped cabbage and sauté until it’s softened, around 5-7 minutes.

When the potatoes are ready, drain them thoroughly and return them to the pot. Add in the sautéed cabbage, the remaining 2 tablespoons of butter, and milk. Use a potato masher to mash everything together until you achieve a creamy consistency.

Next, stir in the chopped green onions, and season generously with salt and pepper. Mix well until all ingredients are evenly incorporated.

Finally, taste your Colcannon and adjust the seasoning as needed. Serve warm, and enjoy this traditional Irish delight!

Extra Tips:

1. For an extra creamy texture, you can use half-and-half instead of milk.
2. Feel free to add other vegetables like kale or leeks for additional flavor.
3. Garnish with additional green onions or a pat of butter on top before serving.

Nutrition Facts:

• Calories: 240 per serving
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrates: 34g
• Dietary Fiber: 4g
• Sugars: 1g
• Protein: 4g

4 Corned Beef and Cabbage

Corned Beef and Cabbage is a classic dish often enjoyed during St. Patrick’s Day celebrations. This hearty meal features tender corned beef paired with flavorful cabbage and root vegetables, all simmered to perfection. It’s a comforting dish that brings a taste of Ireland to your dinner table.

Prep Time: 15 minutes
Cook Time: corned beef for 2.5-3 hours
Additional Time: 10 minutes (resting)
Total Time: 3 hours (approximately)
Servings: 6

Ingredients:

• 3-4 pounds corned beef brisket
• 1 onion, quartered
• 4-5 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 2-3 bay leaves
• 6-8 cups water
• 1 small head green cabbage, cut into wedges
• 4-5 large carrots, peeled and cut into chunks
• 4-5 medium potatoes, quartered
• 1 tablespoon Dijon mustard (optional, for serving)

Instructions:

Start by placing the corned beef brisket in a large pot or Dutch oven. Add the quarter onion, smashed garlic, black peppercorns, and bay leaves for flavor.

Pour in enough water to cover the meat completely. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cover and let it cook for 2.5-3 hours, or until the beef is tender and can be easily pierced with a fork.

After the corned beef is nearly done, add the carrots and potatoes to the pot. Let them cook for about 15-20 minutes until they are tender.

Finally, add the cabbage wedges to the pot and cook for an additional 10-15 minutes until the cabbage is soft.

Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and a dollop of Dijon mustard if desired.

Extra Tips:

1. Flavor Boost: Consider adding a splash of apple cider vinegar or a few sprigs of fresh thyme for additional flavor during cooking.
2. Slow Cooker Method: For an easy alternative, cook the corned beef on low in a slow cooker for about 8 hours with the same ingredients.
3. Leftovers: Use leftover corned beef for sandwiches or as a filling for hash.

Nutrition Facts:

• Calories: 400 per serving
• Protein: 36g
• Carbohydrates: 30g
• Fat: 16g
• Sodium: 1200mg

5 Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy is a classic British dish that combines savory sausages, fluffy mashed potatoes, and rich onion gravy. This comforting meal is perfect for celebrating St. Patrick’s Day or any cozy night in.

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: None
Total Time: 45 minutes
Servings: 4

Ingredients:

• 1 pound pork sausages (e.g., Cumberland or Breakfast Sausages)
• 2 pounds potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter
• 1 large onion, thinly sliced
• 2 cups beef or vegetable broth
• 2 tablespoons flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• Chopped parsley, for garnish (optional)

Instructions:

Start by bringing a large pot of salted water to a boil. Add the cubed potatoes and cook for approximately 20 minutes or until tender. Drain the potatoes and return them to the pot.

While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausages and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through. Remove the sausages from the pan and set them aside.

In the same skillet, add the sliced onions. Cook for about 5-7 minutes until they become soft and caramelized. Sprinkle in the 2 tablespoons of flour and stir to coat the onions. Cook for an additional minute to absorb the flour.

Slowly pour in the broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and add the Worcestershire sauce. Continue to cook for about 5 minutes, allowing the gravy to thicken. Season with salt and pepper to taste.

While the gravy is simmering, mash the drained potatoes in the pot. Mix in the 1/4 cup of butter and 1/2 cup of milk, and mash until smooth and creamy. Adjust seasoning with salt and pepper as desired.

To serve, place a generous scoop of mashed potatoes on each plate, topped with two sausages and drizzled with onion gravy. Garnish with chopped parsley if desired.

Extra Tips:

1. For a creamier mash, replace some of the milk with heavy cream or sour cream.
2. You can use any type of sausage you prefer, such as chicken or veggie sausages for a lighter option.
3. If you like a thicker gravy, add an additional tablespoon of flour mixed with a bit of cold water to the simmering broth.

Nutrition Facts:

• Calories: 550 per serving
• Protein: 22g
• Carbohydrates: 60g
• Fat: 25g
• Fiber: 3g
• Sodium: 800mg

6 Dublin Coddle: Hearty Sausage and Potato Stew

Dublin Coddle is a comforting, traditional Irish stew that showcases the rich flavors of sausage, potatoes, and onions. Perfect for a chilly evening, this hearty dish will warm your soul and make you feel right at home. With easy-to-follow steps, you’ll have a delicious meal ready to share with family and friends.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

• 4 sausages (pork or beef)
• 4 slices of bacon
• 4 large potatoes, peeled and sliced
• 2 onions, sliced
• 2 cups chicken broth
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

Start by heating a large pot or Dutch oven over medium heat. Add the sliced bacon and cook it until it becomes crispy. Once done, remove the bacon and let it drain on paper towels, leaving the bacon fat in the pot.

Next, in the same pot, add the sausages. Brown them on all sides for about 5 minutes. Once browned, remove the sausages and set them aside as well.

Now, add the sliced onions to the pot and sauté them for approximately 5 minutes until they are soft and translucent. Then, layer the sliced potatoes on top of the onions, followed by the reserved bacon and sausages.

Pour in the chicken broth and add the thyme, bay leaf, and a sprinkle of salt and pepper. Bring the mixture to a simmer, cover the pot, and let it cook on low heat for about 45 minutes. This will allow all the flavors to meld beautifully.

Once the coddle is cooked, remove the bay leaf, and give it a good stir. Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped parsley if desired.

Extra Tips:

1. Feel free to mix and match your sausages for different flavors; Irish bangers are a great choice!
2. For a richer flavor, let the coddle sit for a little longer after cooking, as the flavors will continue to develop.
3. Serve with some crusty bread for dipping!

Nutrition Facts:

• Calories: 450 per serving
• Protein: 22g
• Fat: 25g
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 2g

7 Irish Lamb Stew with Root Vegetables

This Irish Lamb Stew with Root Vegetables is a hearty and flavorful dish perfect for a cozy dinner. The tender lamb, paired with a medley of root vegetables, creates a comforting meal that embodies the warmth of Irish cooking.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups beef or lamb broth
• 2 medium carrots, chopped
• 2 medium potatoes, diced
• 1 parsnip, chopped
• 1 turnip, diced
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas (optional)

Instructions:

Start by heating olive oil in a large pot over medium heat. Once hot, add the lamb pieces and sear them until browned on all sides, about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.

Next, add the chopped onion and minced garlic to the pot. Sauté for another 3-4 minutes until the onion is translucent and fragrant. Stir in the tomato paste and let it cook for a minute to enhance the flavor.

Pour in the beef or lamb broth, scraping the bottom of the pot to release any stuck bits. Then, add the carrots, potatoes, parsnip, turnip, thyme, bay leaves, and Worcestershire sauce. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.

If using, add the frozen peas in the last 10 minutes of cooking. When the stew is finished, remove the bay leaves and thyme sprigs. Taste and adjust the seasoning if necessary before serving.

Extra Tips:

1. For an extra depth of flavor, consider marinating the lamb in red wine and herbs for a few hours before cooking.
2. Serve the stew with crusty bread to soak up the delicious broth.
3. Leftovers taste even better the next day; simply reheat gently on the stovetop.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 35g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 5g
• Sodium: 600mg

8 Fish and Chips with Tartar Sauce

Fried to golden perfection, Fish and Chips with Tartar Sauce is a classic dish that brings comfort to the dining table. Perfect for celebrating special occasions like St. Patrick’s Day, this recipe combines flaky fish, crispy potatoes, and a tangy sauce for a delightful meal.

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

• For the Fish:

  • 4 pieces of white fish fillets (such as cod or haddock)
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 cup of cold sparkling water
  • Salt and pepper to taste
  • Oil for frying

• For the Chips:

  • 4 large potatoes, peeled and cut into thick strips
  • Salt to taste

• For the Tartar Sauce:

  • 1/2 cup of mayonnaise
  • 2 tablespoons of pickles, finely chopped
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

Instructions:

Begin by preparing the tartar sauce to let the flavors meld together. In a bowl, combine mayonnaise, chopped pickles, Dijon mustard, and lemon juice. Mix well and season with salt and pepper to taste. Cover and refrigerate.

Next, prepare the fish batter. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. Gradually add the cold sparkling water while mixing until you achieve a smooth consistency.

Heat the oil in a deep frying pan or fryer over medium-high heat. While the oil is heating, pat the fish fillets dry with paper towels. Dip each piece into the batter, allowing excess batter to drip off before carefully placing them into the hot oil. Fry the fish for about 5-7 minutes each side until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain.

In the meantime, prepare the chips. Boil the potato strips in salted water for about 5 minutes until slightly tender but not fully cooked. Drain and let them cool. Once the fish is cooked, fry the potato strips in the same oil until crispy and golden, about 8-10 minutes. Drain on paper towels and season with salt.

Serve the crispy fish and chips hot, accompanied by the tartar sauce for dipping. Enjoy your delightful meal!

Extra Tips:

1. For an extra crunchy batter, you can substitute some of the all-purpose flour with cornstarch.
2. Soaking the potato strips in water before frying helps to remove excess starch, leading to crispier chips.
3. Experiment with different fish varieties, like tilapia or pollock, for unique flavors.

Nutrition Facts:

• Calories: 650 per serving
• Protein: 30g
• Fat: 35g
• Carbohydrates: 60g
• Fiber: 5g
• Sodium: 800mg

9 Boxty: Traditional Irish Potato Pancakes

Boxty is a delightful traditional Irish dish that perfectly blends the flavors of potatoes into a fluffy pancake. It’s a great way to celebrate St. Patrick’s Day or to enjoy any day with a taste of Ireland. Serve these pancakes warm with butter or your favorite toppings for a comforting treat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 large potatoes (preferably starchy)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons butter (for frying)
• Additional butter (for serving, if desired)

Instructions:

Begin by peeling the potatoes and then grating them into a large bowl. You want a nice, fine consistency. After grating, let the potatoes sit for about 10 minutes to allow some of the moisture to drain.

Next, place a fine-mesh sieve or a clean dish towel over another bowl and press the grated potatoes to remove excess moisture. Then, combine the drained potatoes with the flour, baking powder, and salt in a large mixing bowl. Mix these ingredients together until well incorporated.

In a separate bowl, whisk together the buttermilk and egg until thoroughly combined. Gradually add this wet mixture to the dry ingredients, stirring just until combined. Be careful not to overmix; some lumps are perfectly fine.

Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once the butter is melted and sizzling, ladle about 1/4 cup of the batter into the skillet for each pancake. Cook for about 4-5 minutes on one side until golden brown, then carefully flip and cook for an additional 3-4 minutes on the opposite side.

Repeat this process with the remaining batter, adding more butter to the skillet as needed. Serve the boxty warm with melted butter on top, or with your choice of toppings like sour cream, smoked salmon, or applesauce.

Extra Tips:

1. For added flavor, consider mixing in chopped fresh herbs like chives or parsley into the batter.
2. Adjust the thickness of the batter by adding more milk if needed; it should be pourable but thick.
3. Serve alongside a hearty Irish stew for a complete and traditional meal.

Nutrition Facts:

• Calories: 152 per serving
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 211mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 4g

10 Irish Soda Bread with Whiskey Butter

Irish Soda Bread with Whiskey Butter is a delightful twist on a classic that is perfect for St. Patrick’s Day. This rustic bread is quick to prepare and pairs wonderfully with the rich, creamy whiskey butter. Gather your ingredients and let’s celebrate with this traditional Irish treat!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

• For the Irish Soda Bread:

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk
  • 1 tablespoon honey (optional)

• For the Whiskey Butter:

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons Irish whiskey
  • 1 tablespoon brown sugar
  • 1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.

In a large bowl, whisk together the flour, baking soda, and salt until well combined. Create a well in the center of the dry ingredients and gradually pour in the buttermilk along with the honey if using.

Mix gently with a wooden spoon or your hands to form a soft dough, being careful not to overwork it. Once combined, turn the dough out onto a floured surface and gently knead it for about 1 minute until it comes together.

Shape the dough into a round loaf, about 1 inch thick. Place it on the prepared baking sheet and cut a deep cross in the top with a sharp knife. This allows the bread to expand while baking.

Bake in the preheated oven for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let it cool on a wire rack.

While the bread is cooling, prepare the whiskey butter. In a small bowl, combine the softened butter, Irish whiskey, brown sugar, and vanilla extract. Mix until smooth and creamy.

Once the bread has cooled slightly, slice it and spread with the delightful whiskey butter. Enjoy your Irish Soda Bread warm!

Extra Tips:

1. For a flavor twist, consider adding currants or raisins to the dough.
2. Make sure your buttermilk is fresh for the best results in the bread’s rise.
3. Store any leftover whiskey butter in the fridge for up to a week, making it perfect for other breads or snacks.

Nutrition Facts:

• Calories: 180 per serving
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 23g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 4g

11 Cabbage and Bacon Skillet

Cabbage and Bacon Skillet is a hearty dish packed with flavor and perfect for a quick weeknight dinner or a festive occasion. The savory crispy bacon complements the tender cabbage, making it comfort food at its finest. This dish is not only easy to prepare, but it also brings delightful aromas to your kitchen!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 4 slices of bacon, chopped
• 1 small head of cabbage, roughly chopped
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of caraway seeds (optional)
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar (optional)

Instructions:

Start by heating a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Make sure to stir occasionally for even cooking.

Once the bacon is crispy, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the skillet. Add the olive oil to the bacon fat, then toss in the diced onion. Sauté the onions for about 3 minutes until they become soft and translucent.

Next, add the minced garlic and caraway seeds, sautéing for an additional 1-2 minutes until fragrant. Then, gradually add the chopped cabbage, stirring well to combine. Cook for approximately 5-7 minutes, or until the cabbage has softened to your liking.

Return the crispy bacon to the skillet, mixing it well with the cabbage. Season the mixture with salt and pepper to taste. If desired, drizzle in the apple cider vinegar and stir well to meld the flavors. Cook for another minute before removing from heat.

Extra Tips:

1. For added flavor, try using smoked bacon for a deeper taste.
2. If you want some heat, consider adding a pinch of red pepper flakes to the skillet.
3. Serve this dish with a side of potatoes or over rice for a complete meal.

Nutrition Facts:

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 330mg
• Total Carbohydrates: 15g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 8g

12 Traditional Irish Salmon with Honey-Mustard Glaze

Traditional Irish Salmon with Honey-Mustard Glaze is a delightful dish that’s perfect for celebrating any occasion, including St. Patrick’s Day. The combination of fresh salmon with a sweet and tangy glaze creates a dish that is both flavorful and visually appealing.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent the salmon from sticking.

In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, salt, and black pepper until well combined. This mixture will serve as your honey-mustard glaze.

Place the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with the honey-mustard glaze, ensuring they are thoroughly coated. Reserve a little glaze for drizzling before serving.

Bake the salmon in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and is cooked through. Remove the salmon from the oven and drizzle with any remaining glaze for that extra flavor.

Once plated, garnish the salmon with chopped fresh parsley and serve with lemon wedges on the side for a zesty touch. This dish pairs beautifully with steamed vegetables or a fresh salad.

Extra Tips:

1. For an even more intense flavor, marinate the salmon fillets in the honey-mustard glaze for 30 minutes prior to baking.
2. Consider adding a sprinkle of crushed red pepper flakes to the glaze for a hint of heat.
3. If preferred, you can also grill the salmon instead of baking for a smoky flavor.

Nutrition Facts:

• Calories: 350
• Protein: 34g
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 0g
• Sugar: 7g