St. Patrick's Day Party Recipes

Happy St. Patty’s Day friends! I feel like the luckiest girl in the world because I ave so many amazing readers like you!

My blogger friends and I love getting together for the holidays. It’s our excuse to catch up and spend some girl time. For St. Patty’s Day were shared some yummy food, good conversation, and celebrated friendship. This group of women inspire me to explore new recipes and get out of my comfort zone when cooking. I look forward to more foodie ventures with them!

Here are some quick recipes we shared at our St. Patrick’s Day Party! I have attached the links to some of their recipes.

Today I experimented a bit and made Guinness and Black Bean Chile for the first time. I have to say it was delish and it was easy to make. The girls enjoyed it. (or they are just being really nice)

Serves 8-12

2 ½ pounds boneless NY sirloin steak (or top sirloin steak), cubed
1 Package of uncooked Black Beans
Olive Oil 3 Tablespoons
Lawry’s Seasoning Salt (for meat seasoning)
Your choice of meat, cubed 2 ½ pounds ( I used boneless NY sirloin steak)
2 (10-oz) cans chili-style diced tomatoes with green chilies, undrained (Rotel brand)
1 ½ cups chopped onion (from about 1 ½ medium onions)
2 red bell pepper, chopped
4 garlic cloves, minced
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 (15 oz) can Guinness Irish stout
2 tablespoons cornstarch
shredded cheddar or cheese of choice for topping (optional)
sour cream for topping (optional)
chopped green onion for topping (optional)

First I followed the directions on the black bean package and boiled the beans. Cook in a large soup pot. Add salt to the beans. (It took over an hour).

Separately on my stove top, I added the olive oil on a skillet pan and the minced garlic. I cooked the diced meat and seasoned it with Lawry’s Seasoning Salt. (season as desired) I used approximately 1.5 Teaspoons. I cooked until fully ready.

Chop up the onion, red peppers, chopped green onion.

After the black beans were fully cooked (in the large soup pot), I added the can of Guinness Bear. I then added the veggies: Red Peppers, Onion, can of sliced chiles, and the 2 cans chili-style diced tomatoes with green chilies.

Last, I added the chile powder, cumin, and cornstarch to thicken the chile.

The girls and I served in a bowl and garnished the chile with cheddar cheese, sour cream, and sliced green onion. (shown above & optional)

Caryn Bailey’s Beer Cheese Fudue with pretzels was a hit. I could taste a slight hint of beer in it, but it did not overpower the cheese. We devoured it in 2.5 seconds!