10 St. Patrick Day Recipes for Your Holiday ☘️

In this post I’m sharing 10 St Patrick Day Recipes to spice up the holiday. Don’t worry, in usual fashion these recipes taste good and are good for YOU. Take advantage of these St Patrick Day’s Recipes all year round. 

This St Patrick Day I have a treat for you! I’ve created 10 St Patrick Day Recipes that are going to spice up your kitchen this March.

10 St Patrick Day recipes to spice up your holiday! 

St. Patrick’s Day or the Feast of St. Patrick is celebrated in honor of the foremost patron Saint of Ireland, St. Patrick of course! And it’s celebrated on March 17th, which was the day he died. 

There are a lot of stories surrounding St. Patrick. People often say that he drove the snakes out of Ireland, and the reason St. Patrick’s Day is represented by a Shamrock is because he used Shamrock to represent the Trinity. 

So… if St. Patrick’s Day is celebrating the foremost patron saint of Ireland… Why do we celebrate it so much here in America? 

The reason that we celebrate St. Patrick’s Day in America is because of the Irish immigration to the US during the Great Potato famine 1841-1851. During this ten year span, Irish Immigrants accounted for HALF of all immigration to the US! That added up to a total of 4.7 million Irish people, settling in America, bringing along their traditions like this holiday! 

And now you’re probably wondering why I care so much about St.Patrick’s Day…

Well, my husband is from Northern Ireland, and both of my kids were born there as well! 

So, the Irish hold a special place in my heart, and that’s why I am dedicating a whole blog to talk about and share some St.Patrick’s inspired recipes!  

You know that I love bringing you easy to make, flavorful and super healthy recipes each month… and this month is no different! 

So get ready because I’m sharing all my favorite Irish themed foods to help you get the family together and celebrate. Let’s get cooking my 10 St. Patricks Day Recipes. 

Cabbage with Bacon

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 17 minutes

Ingredients:

• 1 (12-ounce) package bacon
• 1 small head cabbage, cored and chopped finely 
• Freshly ground black pepper, to taste

Instructions:

1. Heat a deep nonstick skillet over medium heat and cook the bacon for about 5-7 minutes or until crisp. 
2. With a slotted spoon, transfer the bacon onto a paper towel-lined plate to drain. 
3. Remove the grease from the skillet, leaving about 3 tablespoons inside.
4. In the same skillet of hot bacon grease, add the cabbage over medium heat and cook for about 5-7 minutes, stirring occasionally.
5. Meanwhile, crumble the bacon.
6. Add the crumbled bacon in the skillet and cook for about 2-3 minutes, stirring occasionally. 
7. Season with the black pepper and remove from the heat.
8. Serve hot.

Nutritional Information per Serving:

Calories: 335
Fat: 23.8g
Sat Fat: 7.8g
Carbohydrates: 7.4g
Fiber: 2.9g
Sugar: 3.6g
Protein: 22.5g

Chicken & Veggies Bake

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 2 hours

Ingredients:

• ½ cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 4 (5-ounce) chicken thighs
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1½ cups Irish stout beer 
• 1½ cups warm beef broth
• 1 tablespoon brown sugar
• ½ head green cabbage, sliced
• 4 potatoes, cut into 1-inch pieces
• 2 large carrots, sliced

Instructions:

1. Preheat the oven to 325 degrees F. 
2. In a large bowl, add the flour, salt, and black pepper and mix well.
3. Add the chicken thighs and coat with the flour mixture evenly.
4. In a skillet, heat the oil over medium heat and cook the chicken thighs for about 5-8 minutes per side.
5. Remove from the heat.
6. In a small bowl, dissolve the cornstarch in water.
7. Then in a large bowl, add the beer, broth, brown sugar and cornstarch mixture and mix well.
8. Finally, in the bottom of a large casserole dish, place the cabbage, potatoes, and carrots.
9. Arrange the chicken thighs over vegetables and top with the beer mixture. 
10. Cover the casserole dish and bake for about 1¼ hours.
11. Uncover the casserole dish and for about 45 minutes.
12. Serve hot.

Nutritional Information per Serving:

Calories: 615
Fat: 15g
Sat Fat: 3.6g
Carbohydrates: 63.1g
Fiber: 9.3g
Sugar: 10.3g
Protein: 50.2g

Pork Stew

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 2½ hours

Ingredients:

• 1 (2½-pound) boneless pork shoulder, cut into 2-inch cubes
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 large onion, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour
• ¾ teaspoon caraway seed
• 1 bay leaf
• 1 (12-fluid ounce) bottle dark beer
• 2 cups chicken broth
• 3 carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• ¼ cup fresh parsley, chopped 
• 3 tablespoons balsamic vinegar
• 12 Brussels sprouts, trimmed and halved

Instructions:

1. Season the pork cubes with salt and black pepper evenly.
2. In a large pan, heat the oil over high heat and sear the pork cubes for about 5 minutes or until browned completely. 
3. With a slotted spoon, transfer the pork cubes into a bowl.
4. In the same pan, melt the butter over medium heat and cook the onion with a pinch of salt for about 7-10 minutes, stirring frequently. 
5. Add the garlic and sauté for about 1 minute.
6. Stir in the flour and cook for about 2 minutes, stirring continuously. 
7. Stir in the caraway seed and bay leaf and cook for about 2 minutes, stirring continuously. 
8. Add the beer and cook for about 2-3 minutes, stirring continuously. 
9. Stir in the cooked pork, broth, carrots and celery and bring to a gentle boil.
10. Add the parsley and vinegar and stir to combine.
11. Reduce the heat to medium-low and simmer for about 2 hours.
12. Meanwhile, in a pan of the lightly salted boiling water, cook the Brussels sprouts for about 5 minutes. 
13. Drain the Brussels sprouts well and set aside.
14. In the pan of stew, stir in the Brussels sprouts and simmer for about 5 minutes. 
15. Stir in the salt and black pepper and remove from the heat.
16. Serve hot.

Nutritional Information per Serving:

Calories: 395
Fat: 11.6g
Sat Fat: 4g
Carbohydrates: 130.1g
Fiber: 3.1g
Sugar: 3.8g
Protein: 53.6g

Braised Lamb Shanks

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 2½ hours

Ingredients:

• 2 fresh thyme sprigs
• 2 teaspoons fresh lemon zest strips
• 4-5 whole cloves
• 2 fresh rosemary sprigs
• 4 (8-ounce) lamb shanks
• Salt and freshly ground black pepper, to taste
• 4 tablespoons olive oil, divided
• 1 large white onion, chopped finely
• ½ cup tomato sauce
• 1 cup dry red wine 
• 3 tablespoons tomato paste
• 2 tablespoons fresh lemon juice
• 2 bay leaves
• 6 cups low-sodium chicken broth

Instructions:

1. In a piece of cheesecloth, place herb sprigs, lemon peel, and whole cloves.
2. Tie up cheesecloth to form a bundle.
3. Season the lamb shanks with salt and black pepper generously. Set aside.
4. In a large Dutch oven, heat 2 tablespoons of oil over medium and sauté the onion for about 3-5 minutes.
5. With a slotted spoon, transfer the onion into a bowl.
6. In the same pan, heat the remaining oil and sear the lamb shanks for about 8-10 minutes or until browned on all sides.
7. With a slotted spoon, transfer the shanks onto a large plate.
8. In the same pan, add the cooked onions, tomato sauce, tomato paste, wine, lemon juice, herb bundle and bay leaves over medium-high heat and bring to a boil. 
9. Cook for about 2-3 minutes, scraping up and brown bits from the pan.
10. Place lamb shanks into the pan and broth and bring to a boil.
11. Reduce the heat to medium and simmer, uncovered for about ½ hour. 
12. Turn the shanks and coat with the sauce.
13. Reduce the heat to medium-low and simmer, partially covered for about 1½ hours, turning shanks after every 30 minutes.
14. Remove from the heat and with a slotted spoon, transfer the shanks onto a large plate.
15. With a piece of foil, cover the shanks to keep warm.
16. Remove the herb bundle and bay leaves from the pan.
17. Squeeze all the herb juice from the bundle into the pan sauce. 
18. With a slotted spoon, skim the fat from the sauce.
19. Place the pan of sauce over medium heat and cook for about 15 minutes.
20. Stir in the salt and black pepper and remove from the heat.
21. Pour the sauce over shanks and serve.

Nutritional Information per Serving:

Calories: 651
Fat: 31g
Sat Fat: 8.1g
Carbohydrates: 11.4g
Fiber: 2.2g
Sugar: 5g
Protein: 68.2g

Corned Beef Dinner

Servings: 8
Preparation Time: 20 minutes
Cooking Time: 2 hours 50 minutes

Ingredients:

• 4 pounds corned beef brisket
• Water, as required 
• 1 medium head cabbage, cored and cut into 6 wedges
• 12 small red potatoes, halved
• 6 large carrots, peeled and cut in chunks
• 1 pound small white onions, peeled
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon red wine vinegar
• ½ cup low-fat sour cream
• 2 tablespoons Dijon mustard

Instructions:

1. In a large Dutch oven, place the corned beef and enough water to cover beef by 2-inches. 
2. Place the pan over high heat and bring to a boil, skimming the fat from the top occasionally. 
3. Reduce the heat to medium-low and simmer, covered for about 2 hours.
4. Place the vegetables around beef and again bring to a boil over high heat. 
5. Reduce the heat to medium-low and simmer, covered for about 40 minutes. 
6. Remove from the heat and with a slotted spoon, transfer the beef and vegetables onto a large platter.
7. In a bowl, reserve 1½ cups of the cooking liquid. 
8. For the sauce: In a small pan, melt the butter over medium heat. 
9. Stir in the flour and cook for about 1 minute, beating continuously. 
10. Add the reserved cooking liquid and vinegar and cook for about 4 minutes, stirring frequently.
11. Remove from the heat and immediately, stir in the sour cream and mustard until smooth.
12. Serve the corned beef and vegetables alongside the sauce.

Nutritional Information per Serving:

Calories: 690
Fat: 33.5g
Sat Fat: 5.1g
Carbohydrates: 60.1g
Fiber: 9.9g
Sugar: 11.3g
Protein: 38.6g

Vegetarian Shepherd Pie

Servings: 5
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

• 2 pounds baking potatoes, peeled and cut into large pieces 
• Salt and freshly ground black pepper, to taste
• 1 cup heavy cream 
• 6 tablespoons butter 
• 2 large onions, sliced 
• 1 c garlic clove, minced 
• 4 cups mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, cabbage, sliced 
• 2 carrots, peeled and sliced 
• ¼ teaspoon dried thyme 
• 3 cups low-sodium vegetable broth

Instructions:

1. In a Dutch oven, melt the remaining 2 tablespoons of butter over medium-low heat and cook the onions for about 10 minutes, stirring occasionally.
2. Add the garlic and cook for about 1 minute, stirring continuously. 
3. Stir in the mixed vegetables, carrots, thyme, salt, black pepper, and broth and bring to a boil.
4. Cover the pan and cook for about 8-10 minutes. 
5. Increase the heat to medium-high, and cook, uncovered for about 10 minutes or until all the liquid is absorbed.
6. Meanwhile, in a medium pan of salted water, add the potatoes over medium-high heat and bring to a boil.
7. Reduce the heat to medium and simmer for about 15 minutes or until the potatoes are tender. 
8. Drain the potatoes and return into the same pan over very low heat.
9. Add 1 teaspoon of the salt and ¼ teaspoon of black pepper and with a potato masher, mash well.
10. Slowly, add the cream and 4 tablespoons of butter and mix well.
11. Cover the pan and set aside.
12. Preheat the oven to the broiler. 
13. At the bottom of a 9-inch pie dish, place the vegetable mixture evenly.
14. Spread the mashed potatoes over the vegetables evenly.
15.  Broil for about 5 minutes.
16. Remove from the oven and set aside for about 5 minutes before serving.

Nutritional Information per Serving:

Calories: 370
Fat: 23.2g
Sat Fat: 14.4g
Carbohydrates: 37.1g
Fiber: 5.7g
Sugar: 7g
Protein: 7g

Beer Dip

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 7 fluid ounces Irish stout beer
• ¼ teaspoon Worcestershire sauce
• 1 (8-ounce) package Dubliner cheese, shredded
• 1 garlic clove, minced

Instructions:

1. In a food processor, add the cream cheese and pulse slightly.
2. While the motor is running, add the beer and Worcestershire sauce and pulse until well combined.
3. Add the Dubliner cheese and garlic and pulse until smooth. 
4. Transfer the mixture into a serving bowl and refrigerate, covered for 8 hours before serving.

Nutritional Information per Serving:

Calories: 88
Fat: 7.6g
Sat Fat: 4.9g
Carbohydrates: 0.7g
Fiber: 0g
Sugar: 0g
Protein: 3.7g

Deviled Eggs

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 5 minutes

Ingredients:

• 6 large eggs 
• 1 medium avocado, peeled, pitted and chopped
• 2 teaspoons fresh lime juice 
• Salt, to taste
• Pinch of cayenne pepper

Instructions:

1. In a large pan of water, add the eggs and bring to a boil over high heat.
2. Cover the pan and immediately remove from the heat.
3. Set aside, covered for at least 10-15 minutes.
4. Drain the eggs and let them cool completely.
5. Peel the eggs and with a sharp knife, slice them in half vertically.
6. Now, remove the yolks from egg halves.
7. In a bowl, add half of the egg yolks, avocado, lime juice, and salt and with a fork, mash until well combined.
8. Scoop the avocado mixture in the egg halves evenly.
9. Serve with the sprinkling of cayenne pepper.

Nutritional Information per Serving:

Calories: 140
Fat: 11.5g
Sat Fat: 2.6g
Carbohydrates: 3.3g
Fiber: 2.3g
Sugar: 0.6g
Protein: 6.9g

Matcha Truffles

Servings: 16
Preparation Time: 20 minutes

Ingredients:

For Truffles:

• 1 cup creamy coconut butter 
• 1 cup solid coconut oil  
• ½ cup full-fat coconut milk, refrigerated overnight
• 1 teaspoon vanilla extract
• ½ teaspoon matcha green tea powder   
• ¼ teaspoon ground cinnamon   
• ¼ teaspoon salt   

For Coating:

• 1 cup unsweetened coconut, shredded finely
• 1 tablespoon matcha green tea powder  

Instructions:

1. For truffles: in a bowl, add all the ingredients and with a hand mixer, mix on high speed until fluffy and light.
2. Refrigerate the bowl for about 1 hour.
3. Remove from the refrigerator and make 32 equal-sized balls from the mixture.
4. For coating: in a shallow bowl, add shredded coconut and green tea powder and mix well.
5. Coat the balls with coconut mixture evenly. 
6. Arrange the balls onto 2 parchment-lined baking sheets in a single layer and set aside at room temperature for about 10-15 minutes before serving. 

Nutritional Information per Serving:

Calories: 244
Fat: 25.8g
Sat Fat: 22.7g
Carbohydrates: 4.6g
Fiber: 3g
Sugar: 1.5g
Protein: 1.3g

Grasshopper Pie

Servings: 10
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

For Crust:

• 1¼ cups almond flour 
• 5 tablespoons Swerve 
• 5 tablespoons unsweetened cocoa powder
• 3½ tablespoons butter, melted

For Filling:

• 2½ cups cream, divided
• ½ cup fresh mint leaves, chopped
• 3 tablespoons vodka 
• 2 teaspoons unflavored gelatin
• ½ cup powdered Swerve 
• 4 large egg yolks
• ½ teaspoon peppermint extract
• 1 drop green gel food coloring 
• ¼ cup chocolate shaving

Instructions:

1. For the crust: in a bowl, add the almond flour, Swerve, and cocoa powder and mix well.
2. Add the butter and mix until well combined.
3. In a 9-inch glass pie dish, place the crust mixture and with the back of a spatula, press into the bottom and up the sides. 
4. Refrigerate until use.
5. For the filling: In a medium pan, add  1½ cups of cream and mint leaves over medium heat and bring to a simmer. 
6. Cover the pan and remove from the heat.
7. Let it steep for about 30 minutes.
8. Through a fine-mesh sieve, strain the cream mixture into a bowl, discarding the mint leaves. Set aside.
9. In the same pan, add the vodka and gelatin and beat until well combined. 
10. Set aside for about 1 minute.
11. In a heatproof bowl, add the powdered Swerve and egg yolks and beat until well combined.
12. In the pan of gelatin mixture, add the strained cream mixture and peppermint extract and stir to combine.’
13. Place the pan over medium heat and cook until mixture is heated through, beating continuously.
14. Slowly, add about 1 cup of the hot cream mixture to the egg yolk mixture, beating continuously until well combined.
15. Slowly, add the egg yolks mixture into the pan of cream, beating continuously until well combined.
16. Cook for about 1-3 minutes or until the mixture becomes slightly thick, beating continuously.
17. Remove from the heat and stir in the green food coloring until well combined.
18. Transfer the cream mixture into a bowl and set aside to cool slightly.
19. Refrigerate for about 30-40 minutes, beating after every 5 minutes.
20. Meanwhile, in a large glass bowl, add the remaining cream and beat until stiff peaks form. 
21. Add the whipped cream in cooled mint cream mixture and gently stir to combine.
22. Place the cream mixture over the crust evenly and refrigerate for about 3 hours or until set. 
23. Garnish with chocolate shavings and serve. 

Nutritional Information per Serving:

Calories: 222
Fat: 17.5g
Sat Fat: 6.9g
Carbohydrates: 29g
Fiber: 2.9g
Sugar: 23g
Protein: 6g

There you have it! 10 St Patrick Day Recipes for the whole year round!

I hope you enjoy getting in the kitchen and cooking these recipes as much as I do! Make sure that you always are sharing with me and tagging me whenever you make any of these recipes! I love it when you get social with me. When you’re making one of these 10 St. Patrick Day recipes, make sure to share a photo and tag me on Instagram (@nathaliamelofit)! That way I can see if it’s a total win or a complete fail (don’t worry, my first attempt at most of these was a complete fail!). 

Are you interested in grabbing even more of my favorite recipes (that are ALL husband and kid-approved)? Then you need to grab your copy of my recipes eBook, 50 Recipes that the Whole Family will Love! Get your copy here!

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