GO GREEN with your Party Food this St. Patrick’s Day! Natural Coloring!

This morning I did a segment with a local news station. Click here to view the video. Below are 4 recipes for fun and easy appetizers, that are sure to be hit with their fun green colors AND wonderful flavors! Have fun making these and have a safe and happy St. Patrick’s Day!


Tomatillo Salsa

5 medium   Tomatillos, peeled, washed and cut in half
1 small       Onion, peeled, trimmed, cut in half
1 medium    Jalapeno, washed, cut in half, seeds removed
2 Tbls         Cilantro, fresh leaves only
1 Tbls         Scallion, sliced thin
1 each        Lime, juice only
2 Tbls         Olive oil
1 tsp           Garlic, fresh, minced
1 tsp           Sea salt

1. Place tomatillos, onion and jalapeno on a lined sheet pan, drizzle with olive oil, roast in the oven at 350 degrees for 12 minutes
2. Place all other ingredients in food processor, blend until finely chopped
3. Remove pan from oven, allow to cool for 5 minutes, then pour tomatillos, onions & jalapeno (along with pan juices) into the processor
4. Pulse 5-6 times to blend, while leaving some chunks
5. Serve with tortilla chips

Mini Shamrock Pizzas

1-10”           Nood Foods Gluten free Pizza crust (or your favorite pizza crust, frozen, thawed)
1 medium    green bell peppers, sliced from whole to yield shamrock shape
1 cup          Mozzarella cheese, organic, shredded (if Dairy-free or Vegan use Daiya cheese shredded)
1/4 cup       Basil Pesto
1 Tbls         Olive oil

1. Cut pizza crust into 2 inch squares (makes 6 to 8 pieces)
2. Spoon 1-2 tsp of pesto on each square, spread evenly with spoon
3. Sprinkle about 2 Tbls of cheese on each square
4. Place one green pepper slice on each square
5. Drizzle olive oil on top of each square
6. Bake at 350 degrees for 10 minutes

Lucky Leprichaun Potato Skins

1lb.                 Yukon gold potatoes, washed, whole
½ cup              sour cream, organic
1/2 cup+2 Tbls  fresh chives, chopped fine
2 tsp                sea salt
½ tsp               black pepper
1 tsp                garlic, granulated
½ cup              mozzarella
2 cups             Canola oil, for frying

1. Bake potatoes until fork tender (30-45 minutes), cool
2. Cut potatoes in half, scoop out center (and reserve for later), leaving a 1/4 inch layer of potato on the skin, for stablity
3. Heat canola oil to 350 degrees, fry potato skins for 5-6 minutes, or until golden brown
4. Place reserved potatoes in mixing bowl along with sour cream, 1/2 cup chives, salt, pepper & garlic
5. Whip potatoes for 2 minutes or until smooth & greenish
6. Spoon mixture into each skin
7. Sprinkle each skin with mozzarella, then additional chives
8. Bake at 350 degrees for 4-5 minutes before service

Irish Cream Brownies

• 1 bag       brownie mix (I like Pamela’s gluten free mix)
• 1/3 cup    irish cream
• 1/3 cup    canola oil
• 2             eggs


1pint  organic heavy whipping cream [or for a vegan version, try this]
1/4c   cane sugar
2c     spinach

1. Combine brownie ingredients, mix until just combined
2. Grease a 13×9 baking pan, pour brownie mix in
3. Bake for 16-18 minutes, edges will begin to firm up, don’t over-bake, as brownies are better slightly under-done than over-done
4. For the frosting, Combine frosting ingredients in a blender, blend until all spinach is completely smooth
5. Pour into a mixing bowl & whip for 3-4 minutes or until fluffy like whipped cream
6. When brownies have cooled completely, spread frosting on top and cut into desired sizes for service

No comments yet.

Leave a Reply

Designed by Clever Kiwi Web Design