I'm Irish...and lucky :)

I love my Irish heritage! Maybe because I like potatoes...maybe because I like green...or maybe because I hate snakes and dream of living in a land without any -- Who knows. I thought I'd throw a quick Irish recipe your way for a fun night if you're like me and hate corned beef and cabbage (seriously, Ireland???)

Irish Beef Stew

Ingredients

• 1 tablespoon olive oil
• 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1 large onion, sliced
• 2 carrots, peeled and cut into large chunks
• 1 parsnip, peeled and cut into large chunks (optional)
• 4 cups water, or as needed
• 3 large potatoes, peeled and quartered
• 1 tablespoon chopped fresh rosemary (optional)
• 1 cup coarsely chopped leeks
• chopped fresh parsley for garnish (optional)

Directions

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Irish Chicken and Dumplins

Ingredients

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Directions

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

I'd love to know if any of you tried these and how they turned out! And now I will leave you with my favorite Irish Proverb:

"May you have the hindsight to know where you've been, the foresight to know where you're going, and the insight to know when you're going too far." - Irish Blessing

HAPPY ST. PATRICK'S DAY!!!!