Go Green for March

Irish Kale Salad Recipe

Kale Salad with Warm Bacon Dressing and Crispy Shallots

I don’t know about y’all but all the winter and holiday eating has caught up with me and it’s time for me to Go Green and eat some healthy and ‘in season’ Kale. I mean, the recipe does call for Apple Wood Smoked Bacon and Crispy Fried Shallots, but it sure beats the heck out of Fries and Butter Burgers?  It’s also the month of March where we celebrate our beautiful Emerald Isle and our patron Saint Patrick. So, here’s a healthy Salad with the goal of going green…

…and finally, in keeping with the theme, here’s a verse from one of my favorite artists and songs, written by Johnny Cash and Forty Shades of Green...

“I close my eyes and picture the emerald of the sea

From the fishing boats at Dingle to the shores of Dunardee

I miss the river Shannon and the folks at Skibbereen

The moorlands and the midlands with their forty shades of green”

Hers the recipe…

Kale Salad with a Warm Bacon Dressing and Crispy Fried Shallots


  • 2 ½ oz (5 cups) Kale (hard stalks removed and hand torn)
  • (for the dressing)
  • 1 Tbsp vegetable oil
  • 5 slices uncured apple smoked bacon (finely chop)
  • 8 Tbsp (1/2 cup) olive oil
  • 3 garlic cloves (finely chopped)
  • ¼ cup white balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • freshly ground black pepper
  • (for the fried shallots)
  • 2 shallots (finely sliced)
  • 1 Tbsp flour
  • 1 cup vegetable oil
  • Kosher salt and pepper

How to make it:

  1. Heat oil in skillet and crisp bacon. Remove bacon from the pan and set on plate lined with a paper towel.  Drain bacon fat from skillet leaving 1 Tbsp for a little flavor.
  2. Add chopped garlic and cook for 1 minute to soften but not brown. Remove from heat and add vinegar, (being careful as pan may splutter some).  Gently shake the saucepan to mix.   Use as whisk to mix the mustard, sugar.  Add ground black pepper.  Finally whisk in the olive oil and gently heat on low.
  3. To make the fried shallots toss in the flour. Heat the oil in a medium saucepan or fryer to 360 degrees F.  Add the shallots in small batches so they do not stick together cooking for 10-12 minutes until they are really crispy.  Remove with a slotted spoon and place on paper towels to drain.   Season the shallots with a little salt and pepper.
  4. To serve toss the kale in the warm vinaigrette with the bacon.
  5. Serve right away and top each salad plate with a small handful of friend shallots and enjoy!

Judie the Irish Foodie



Valentine’s Vanilla Bean Panna Cotta with Poetry

Vanilla Bean Panna Cotta

A valentine’s dessert to remember

Valentines day is almost here and in the spirit of love and heart shaped romance I wanted to share a perfect dessert for Valentines, along with a few delicious quotes from one of my favorite Irish poets, the one and only Oscar Wilde…

Many of his quotes are profound and I am always saddened that his life journey was so short. So, in honor of a poet I enjoy, here are a few of quotes on love…

Keep love in your heart.  A life without it is like a sunless garden when the flowers are dead

Woman are made to be loved, not understood

To love oneself is the beginning of a lifelong romance

Hope you enjoy this special Valentine’s dessert….and remember the best ingredient is always ‘love’.

Buttermilk Panna Cotta with Raspberries and Chocolate with a Sugar Spun Basket

(makes 6)

  • (for the buttermilk Panna Cotta)
  • 2 Tbsp water
  • 2 gelatin leaves (3/4 tsp) unflavored gelatin
  • 1 cup of heavy whipping cream
  • ½ vanilla pod (split lengthwise)
  • 1/4 cup sugar
  • Pinch of fine sea salt
  • ½ cup of buttermilk
  • (for the sugar spun basket)
  • 1 ½ cups of granulated sugar
  • (for the garnish)
  • 12 fresh raspberries
  • 4 sprigs of mint
  • (for the raspberry sauce)
  • 1 cup of raspberries
  • 2 Tbsp of fine granulated sugar
  • (for the chocolate sauce)
  • 1 cup of chocolate chips
  • ¼ cup of whipping cream

How to make it

  1. Place 2 Tbsp of water in to a small bowl and sprinkle over gelatin. Let it stand for 5 minutes until the gelatin softens.
  2. Scrape the vanilla seeds from the pod and add in to a medium size saucepan with 1/2 cup of the cream, pod, sugar and sea salt. Bring to a low boil and stir constantly for 3-5 minutes until the sugar has dissolved.  Reduce the heat and stir in the gelatin mixture.
  3. Strain the cream mixture through a sieve and add the buttermilk and remaining cream.
  4. Divide in to molds and chill for at least 4 hours in the refrigerator.
  5. To make the sugar spun baskets melt the sugar in a small skillet and boil until it is a light caramel color. Remove from the heat and place the pan in a basin of cold water to stop the cooking process.  Using the back of a spoon, drizzle the caramel in a think steady stream weaving back and forth to create a weave design.  Gently remove the basket and place on a sheet of parchment paper.
  6. To make the sauces puree the raspberries and sugar together and strain to remove the seeds. Melt the chocolate over a double boiler with the cream and stir to melt.  Transfer to squeeze bottles.
  7. To serve remove the panna cotta from the mold and place in the center of the plate. Place three raspberries on the side of the panna cotta and a sprig of mint. Using a squeeze bottle pour three circles of raspberry sauce and a swirl of chocolate sauce.  To serve gently place the sugar spun basket on top.

Judie the Irish Foodie,

in love…

Bacon and Crispy Cabbage with Mustard Sauce

Happy New Year 2018!  Wishing all my friends and followers good health and Prosperity with Irish Savoy Cabbage Greens and Bacon…a true Irish favorite!

In the South it’s a tradition to enjoy collard greens as part of a New Years tradition (cooked in a smoked ham hock bone and served with black eyed peas and cornbread). The greens are symbolic of paper money and bring good luck and wealth for the upcoming year, whilst the black eyed peas represent the coins… so now you know!

So we wanted to share a new year suggestion for you with some Irish style crispy cabbage and wishing you a year like no other!

Bacon with Crispy Cabbage and Mustard Sauce

  • 3 lbs cured loin of bacon
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 stick of celery (chopped)
  • 1 large onion (cut in quarters)
  • 1 carrot (chopped)
  • (for the cabbage)
  • 1 large green savoy cabbage (hard core removed and thinly sliced)
  • 3 Tbsp of butter
  • 2 Tbsp water
  • kosher salt and freshly ground black pepper
  • (for the mustard sauce)
  • 3 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1/2 cup heavy whipping cream
  • ½ cup reserved cooking liquid
  • 1 Tbsp whole grain mustard


How to make it

  1. Put the bacon in a large saucepan and cover with cold water. Add the bay leaves, peppercorns, celery, and carrot.   Bring to the boil and then cover with a lid and reduce the heat to a low simmer for 20 minutes per pound plus an additional 30 minutes.
  2. Remove the bacon from the pan and set aside. Reserve ½ cup of cooking liquid for the sauce.
  3. To make the mustard sauce melt the butter and add the flour cooking for a minute and then whisk in the reserved cooking liquid, heavy whipping cream, mustard and salt and pepper.
  4. To make the cabbage melt the butter in a large skillet and then add the cabbage tossing with tongs until it’s bright and fragrant. Sprinkle 2 Tbsp of water over the cabbage to wilt slightly but still remaining crispy and bright.
  5. To serve slice the bacon and drizzle with a little mustard sauce and top with crispy cabbage.

Enjoy, and have a peaceful and prosperous new year!

Judie the Irish foodie


Southern Greens Thanksgiving Salad

Collards Greens Salad

Thanksgiving Salad

Collard Greens are are a staple thing if you have grown up in the American South, but they get a little bit of a bad wrap…but I want to change your mind! Growing up in Ireland I naturally gravitate to Kale and Cabbage for my Winter Greens, and find some similarities to Southern traditions, so, hey let’s combine the best of both worlds!

The leaves of Collards are hearty and spicy with tough stems, and they make delicious salads. They can stand up to lots of strong flavors such as garlic and do not wilt like other greens when dressed with vinaigrette, which is a huge plus when it’s time to plate the salad.  In fact, if anything, collards do best when they have been resting in a vinaigrette and have given time to break down the leaves and absorb the flavors.

This is the best time of year to enjoy Collards when they have tender and younger leaves because they do tend to be tough when the leaves are mature.  Our family are big fans of marinating our collards and this salad will be gracing our Thanksgiving table this Thursday…can’t wait!

Wishing all my friends and followers a very happy Thanksgiving!

Collards and Power Greens with Roasted Sweet Potato and Seed Brittle

2 medium Sweet potatoes (peeled and diced)

2 Tbsp Olive oil

4 cups Collard Greens (hard stalks removed/thinly sliced in ribbons)

4 cups Power Greens (Baby Spinach, Baby Kale)

½ cup dried cranberries

(for the seed brittle)

2 Tbsp Pumpkin seeds

2 Tbsp Sunflower seeds

1 Tbsp sesame seeds

1 tsp Irish Kerrygold butter (melted)

1 1/2 Tbsp raw honey

Pinch of kosher salt

(Garlic Vinaigrette)

3 Tbsp cider vinegar

1 clove of garlic (crushed)

1 Tbsp course Dijon Mustard

2 tsp honey

½ cup of Olive oil

Kosher salt and freshly milled black pepper

How to make it

  1. Preheat the oven to 350 degrees F. Toss the sweet potatoes in olive oil and bake for 15 minutes until they begin to brown on the edges.  Remove from the oven and cool.
  2. To make the vinaigrette whisk the apple cider vinegar, garlic, mustard and honey and then slowly incorporate the olive oil.  Season with salt and pepper.
  3. To make the harvest seed crunch preheat the oven to 350 degrees F. Whisk the melted butter and honey together.  On a parchment lined baking sheet toss the seeds with the butter and raw honey.  Toast the seeds for 10-12 minutes and then stir and bake for a further few minutes until they are golden brown and aromatic. Remove from the oven and allow seeds to cool completely.
  4. To shred the Collards greens remove the hard stalk in the center and then roll in a cigar shape and slice in to ribbons.
  5. Toss the shredded greens in about ½ cup of the vinaigrette and allow marinating and softening the greens for about 10 minutes. Fold in the power greens, cherries, additional vinaigrette and season with a little more kosher salt and pepper to taste.
  6. To serve the salad break up the seed brittle and sprinkle over the top of the greens.

Judie the Irish Foodie

Last of the Summer Lime

Zesty and Creamy Pie

Last of the Summer Lime

I must admit I’ve always been a sucker for a good Key Lime Pie!  Our son surprised us and came home from college yesterday, and it was so good to see him. As ever, he brought a few of his college friends with him, and so, I decided to bake a Key Lime Pie for us to share the joy – and why not?!

Key Limes are harvested in Florida from June to September and I wanted to make one last pie as a kitchen farewell to the summer season. Key Limes are higher in acidity and have a stronger Aroma than Persian Limes. They are also smaller, harder work to grow, harvest and juice, but worth it, right? Just like the name suggests, Key Limes were grown commercially in Southern Florida and the Florida Keys until the 1926 hurricane wiped out the citrus groves. Then the growers replaced the groves with more Persian Limes trees as they were easier to grow but Key Limes are said to be making more of a come back as consumer demand grows for a zestier punch. I used British style Digestive cookies (found in the international section of American supermarkets) and they are so much more superior to Graham Crackers!  Give them a go…. you wont be disappointed!

Enjoy the end of the season harvest as we begin the new!

Key Lime Pie

(for the base)

20 British Style Digestive biscuits (or 2 cups of crushed graham crackers)

4 oz Kerrygold Irish  butter (1 stick)

3 Tbsp sugar

(for the custard filling)

3 egg  yolks

1 Tbsp of lime zest

1 (14 oz) can of sweetened condensed milk

1 pound of key limes (2/3 cups juice)

(Whipped cream)

6 oz heavy whipping cream (3/4 cup)

1 Tbsp fine granulated sugar

How to make it

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter and stir in to the crushed graham crackers and sugar.
  3. Transfer the cookie crumb mixture in to the base of a 9 inch pie plate using your fingers to pat down to make a crust, shaping it up the edges of the dish.
  4. Bake the crust for 10 minutes and allow cooling.
  5. To make the filling whisk the egg yolks and lime zest together in an electric mixer until it begins to thicken slightly. Whisk in the sweetened condensed milk beating for 3-4 minutes and then whisk in the lime juice until everything is smooth and fully incorporated.
  6. Pour mixture in to pie crust and bake for 15 minutes.
  7. Remove the pie from the oven and cool and then store in the refrigerator until ready to eat.
  8. To serve whip the heavy whipping cream and sugar and spoon or pipe on the pie.

Judith the Irish Foodie

A touch of green! – Salsa Verde Flank Steak

Fresh and Easy Recipe

Grilling Out

We have really been enjoying Salsa Verde with our Grilled Steak this summer, and thought it was time to share this magical touch of green!  This Mexican style Salsa Verde uses green Tomatilios (not to be confused with green tomatoes). These fruits are wonderful, however, the skins can be a little tough so they need to be blanched or roasted before adding to the salsa Verde…little tip!

The recipe can be made chunky style (chopping all the ingredients by hand) or smooth by using the food processor or Vitamix to blend. Either way, it’s really fresh and delicious, and a good way to enjoy the last few weeks’ of grilling season.  Adding just a touch of Kerrygold Garlic and Herb butter to the resting flank steaks adds to the love (making this an Irish Mexican style recipe).  As always Enjoy!

Flank Steak with Salsa Verde (Mexican Style influence)

(recipe serves 4 people)

(for the steak)

  • 1 ½ to 2 Lbs Flank Steak (room temperature)
  • Salt and pepper and olive oil
  • 1oz kerrygold garlic and herb butter
  • (for the salsa verde)
  • 1 Lb (about 5) tomatillos (husked and washed)
  • 2-3 Serrano peppers or jalepeno peppers
  • ½ small onion (chopped)
  • 1 garlic clove
  • ½ tsp cumin
  • 1 bunch of cilantro
  • juice of 1 lime
  • 1 kosher salt and freshly ground black pepper

How to make it

  1. Preheat the grill to 400 degrees F. Season the room temperature flank steak with salt and pepper and drizzle with a little olive oil.  Cook the steaks for about 4-5 minutes on each side for medium cooked and juicy and a few minutes longer for well done (depending on the thickness of the meat).
  2. While the meat is cooking make the salsa. Place the tomatillos in a small saucepan with just enough water to cover them and gently simmer for 5 minutes just to soften.  Remove from the heat and place in an ice bath.
  3. In a food processor add the tomatoes, onion, peppers, garlic, cumin, lime and salt and pepper and pulse until smooth.
  4. Remove the steak from the grill and place on a platter to rest for 6-7 minutes. Spread the Kerrygold butter on the steak while it is resting.Slice the steak against the grain at an angle and then spoon over the Salsa Verde.

Judie the Irish foodie

Georgia grown Pecan Bounty Squares

Only hours away from the eclipse in Georgia we wanted to highlight a local Georgia business (Oliver Farms) pictured standing in their homegrown sunflower field. Oliver Farms make award winning cold pressed, unrefined, non GMO oils from seeds and  nuts native to the South – and they are fabulous, really fabulous!  The also offer gluten free seeds and nuts!


When entertaining recently for a friend who is both gluten and diary free it was the perfect time to bake with the Pumpkin and Pecan flours in my pantry.  I loved baking with the flour!  I just loved the bright green color of the pumpkin flour and the sweet and rich flavor of the pecan flour.  The bars are a good protein packed breakfast cookie with enough good fats and energy to keep your running towards the sun.

Here is the recipe:

Blackberry and Pecan Bounty Squares (gluten free recipe)

(Recipe makes 1 ½ dozen squares)


  • 2 cups gluten free oats (pulse for a few seconds in food processor)
  • 1 cup unrefined coconut oil (melted)
  • ¾ cups cup pecan flour (ground pecans)
  • ¼ cup pumpkin flour (ground pumpkin seeds)
  • ¼ cup rice flour
  • 2 Tbsp flax seed flour
  • ½ cup brown sugar
  • 1 tsp real vanilla extract
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 (10 oz) jar blackberry blackberry preserves (or fruit spread)
  • ¾ cup unsweetened coconut
  • ½ cup pecans (chopped)


How to make it

  1. Preheat oven to 350 degrees F.
  2. Line a 9×13’ baking dish with parchment paper to make it easy to slice.
  3. Combine the pecan flour, oats, pumpkin flour and rice flour, baking soda and salt in a large bowl. Stir in the coconut oil and the vanilla and mix together until fully incorporated.
  4. Press the mixture onto bottom of dish. Spread the fruit spread on top.  Sprinkle top with coconut and pecans.
  5. Bake for 18-20 minutes until the crust is golden brown and the coconut is toasted and let the squares cool for a couple of  hours before slicing.

Joy in the Journey

Ginger Pear & Parsnip Soup

pear-and-parsnip-soup-12The cooler Winter months are the perfect time for cooking root vegetables, especially when it comes to bowls of comforting soups, broths and stews. – such an Irish thing, and living in a warm climate such as Georgia, I always enjoy the opportunity for wonderful soups.

This week I had the opportunity to cook at the Piedmont Cancer Center in Atlanta with a menu featuring Winter Root Vegetables, which gave me the perfect opportunity to pull out some recipes from the homeland. – Growing up as a child in Ireland, my favorite vegetables were always mashed carrots with parsnips, and along with roasted parsnips, -essential parts of a traditional Irish Sunday roast dinner. So, when creating nutritious recipes for my Root Vegetable class I was naturally drawn to include parsnips in the menu.

When preparing this delicious soup, the inclusion of fresh ginger and curry, alongside the root vegetables, gives this soup a modern Asian flair while the fresh pears add a natural sweetness. Julienne matchstick pears on top, then gives the dish a refreshing fresh and surprising crunch.  

I do hope you enjoy this healthy recipe which is so good for the body and great the soul!  Finish the soup with a little cream, or olive oil -your choice! It’s all good…

Parsnip and Ginger Pear Soup (with fresh pear garnish and olive oil)

  • 2 Tbsp coconut oil or Kerrygold butter
  • 1 medium (1 cup) Vidalia onions (chopped)
  • 1 celery stick (3/4 cup diced)
  • 4 parsnips (4 cups peeled and diced)
  • 2 medium (1 ½ cups) pears (peeled and chopped)
  • 2 tsp grated fresh ginger
  • 6 cups vegetable stock
  • 2 cups pear juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 tsp curry powder
  • (to garnish)
  • ½ pear (cut in to matchsticks)
  • Squeeze of lemon juice
  • Drizzle of good olive oil (or creame fraiche)

How to make it

  1. In a large soup pot, melt the butter or coconut oil and sauté the onions, celery, parsnips, pears and grated fresh ginger over a medium to low heat, then over and cook until they are fragrant and beginning to color for another 8-10 minutes, stirring occasionally.
  2. Add the stock, pear juice, curry powder and salt and pepper and simmer for 25 minutes until all the ingredients are tender and the liquid has slightly reduced. Taste to adjust seasoning.
  3. Using a hand blender puree the soup until smooth or use a food processor.
  4. To serve place 1 tsp of chopped pear in each warm bowl followed by the soup and then drizzle with a little olive oil.

Judith the Irish foodie

Rise Up Atlanta! – Hot Wings, Irish Style…


The last time the Atlanta Falcons were in the Superbowl, our eldest son was a babe in arms, and today he’s getting ready for college…so, it’s been a looong time y’all!

So, we are celebrating, whatever happens, but rooting for an Atlanta win with some really good food in the shape of hot wings marinated and glazed with my secret Irish beer and garlic hot sauce (well, secret, but recipe is below….just for you!)

So, Rise Up Atlanta, and enjoy!

Hot Wings (Rise Up Atlanta Wings)

(for the marinade)

  • 3 Lbs of chicken drumsticks and wings
  • 1 bottle of Harp Irish Beer (12 oz)
  • 3 cloves of Garlic
  • 1 Tbsp freshly grated stem ginger
  • 1/3 cup hot sriracha chile sauce
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ¼ cup soy sauce
  • (for the glaze)
  • ¼ cup honey
  • ¼ cup spring onions (thinly sliced)
  • 1 Tbsp fresh chili (finely chopped for garnish)

How to make them

  1. Marinade the wings in the beer, garlic, ginger, sriracha, lemon juice, olive oil and soy sauce for at least 30 minutes.
  2. Preheat the oven to 500 degrees F.
  3. Remove the chicken from the marinade (and reserve).
  4. For a crispier skin sear the chicken meat side down for a few minutes first in a skillet to help render the fat and then transfer with tongs to a large roasting pan for about 12 minutes.
  5. While the wings are in the oven transfer the marinade to a small saucepan and reduce it by at least 50 per cent. Whisk in the honey and half of the spring onions.
  6. Remove the wings from the roasting pan and transfer to a warm platter. Toss the wings in the glaze and sprinkle over the reserved spring onions and fresh chili.

Judie, the Irish Foodie

Welcome first day of Spring! (St. Bridget Feast Day in Ireland)

The first day of Spring (Feb 1st) has been important in Ireland from the Neolithic period.  In Ireland the lighting of fires and candles invited the power of the sun in the period between the cold Winter months and Spring!  Can you believe it folks….? We’re almost there and I am ready for the warmth of the sun and the buds of Spring to appear.

The relics of St. Bridget and Columcille are said to be enclosed in Downpatrick in the same grave as our National St. Patrick.  I loved this photography shared on the Friends of Saint Patrick’s website today of a group of students from John Brown University in Missouri placing a St. Bridget’s cross on the grave.  The hanging of the St. Bridget cross on the front door is symbolically asking Gods protection on livestock and homes in many homes in rural Ireland.

Those of  you who have been on Shamrock and Peach tours are familiar with Dr. Tim Campbell and this quote he often shares around the grave side.

“In Downpatrick, three saints one grave do fill, Patrick, Bridget and Columcille”

Welcome Spring and and let the feasting of St. Bridget begin!

Judith the Irish foodie