Monday, March 17, 2014

Top of the Morning! Hash, Soda Bread and the How to on that Shrimp

First, I want to thank everyone who took part in the 6th Annual Blog Crawl, and all those who came to visit.

   You are such a great group, so many visited all or many of the entries.  
People had 40, 50 60 and as many as 90 visits!  That is wonderful.  You didn’t just come and link and not visit the others!

Thank you to those who took the time to leave a comment, only a few linkers didn’t,  it was fun!  I visited everyone, so if I missed you, let me know!

Happy St. Patrick’s Day!  We celebrated yesterday with our family.  It was lovely to see our gkids, Lily, Michael, Seamus, Declan and Eamon and their parents, it has been a few months.

Today we started with some corned beef hash.

I cooked a corned beef early just to have it for hash.


First pre cook your ‘taters” and let them cool.  Cube them and fry them with some diced onions, s & p.

Get the edges nice and brown.

Then throw in your corned beef with a good dash of powdered mustard.  I put it in a small cast iron pan and put it in the oven.  I fried an egg, and when the pan was red hot, slid it on top of the hash.


I also used those small fry pans to make soda bread.  Here is the recipe I use.  I have tried many, and adjusted this one to my liking.

When I did catering we used to have orders for up to 100 breads.  Flour would fly on the 16th!

Irish Soda Bread....Kathleen

4 C flour
1 t salt
4 t baking powder
1 t baking soda
3/4 C sugar
2 t caraway seed
1 C raisins
1 egg
Splash of OJ
2 C buttermilk
1/4 stick of soft butter
Sift dry ingredients. Mix in the seeds and raisins. Add buttermilk  and mix.
Add beaten eggs and soft butter, mix..add a  big splash splash of OJ
Put into 2 greased loaf pans, or 1 10 in round. Slit the top with a knife.
Bake at 350 about 30 to 35 for loaf pans, 50 for round.
Brush with butter or milk 10 min before removing from oven.
Check center to see if done, do not over bake.


I embroidered the towel with a Celtic design and Erin Go Bragh.


Well, that’s just BLARNEY!  I bought it for $1 at Cmas Tree Shop.

Slather some butter on it, and enjoy!

I made some to give away.


I am loving these small cast iron pans.  I am using them for much more than pan sized chocolate chip cookies! Not that pan sized chocolate chip cookies aren’t good, lol!


Since we were seeing the kids yesterday, I made some treats for their after school snack.


I know, I should have brought celery and nuts and berries, but hey, it’s St. Patrick’s Day!


Chocolate cake donuts dipped in melted Ghiarradeli chocolate and a glass of milk!

Some have asked for the Shrimp O’Kathleen recipe I showed in the St. Patrick’s Blog Crawl post.  Here

Those of you who know me know I am not a recipe person, so the best I can tell you is how.


I used size 13 to 15 raw shrimp. That means there are 13 to 15 shrimp to the lb.

Peel and devein top and BOTTOM.  No one likes that black vein in their food! Even if they devein in the market, many of them leave the smaller black vein in the bottom, so be sure to check!

Rinse well, and place on paper towels and dry .

Mix together some flour, salt, pepper and parsley, add garlic powder if you like.

Dredge the shrimp and put in a single layer on a platter and chill. Save the dredge.

While they are chilling, make your linguine.

Also, place your fresh spinach in a skillet with some salt and a sprinkle of powdered sugar.

Put it on very  low and cover.  Check every few minutes till it is wilted down.  Or, you can do it in the microwave.

In a skillet put a scant amt of evoo and a chunk of butter.  Quickly cook the shrimp in this , don’t overcook , it only takes a few minutes.

Remove the shrimp and keep warm.

Deglaze the pan with white wine and some FRESH lemon juice.

Add some finely sliced scallions , and an envelope of Geo. Washington Golden broth.  

(You can use powdered chicken broth if you don’t have GW or Herb Ox)

Allow to simmer.  Take some of the remaining flour dredge and whisk it in a cup or more of water.  This  you will add to the simmering wine sauce.  If it gets too thick , add more water and wine.

 Taste and adjust the sauce .

Add your shrimp back in for a few minutes to heat through.  Don’t over cook!

After you drain your linguine, stir in a cup of part skim ricotta, pepper and freshly shredded romano  cheese.  
Stir it all together till the hot pasta is coated.  Stir in the cooked  hot spinach.  Plate, and place the shrimp on top, and add the wine sauce.

  Garnish with fresh parsley and more shredded cheese.

Please do not use that grated cheese stuff that comes in the green container. It doesn’t taste the same.

Growing up that’s what we always had,(hey, I’m Irish, the spices in our home were VERY limited!) but most supermarkets carry Romano or Parmesan today.

You can wrap a small piece of romano or parm tightly in saran wrap and it will keep a long time.  Shred it as you use it.  It makes a world of difference!


I made enough for 2 meals, and the left overs microwaved well.
It sounds like a lot, but it is really pretty easy.  You just have to co ordinate the timing.

The next  Let’s Dish Challenge is April 9th.  The theme is BIRDS~NESTS~EGGS.  Hope you can hatch something good!
Your table must include at east one of those elements.  It’s a challenge, will you accept it? 


Thanks so much for stopping by today!
I am joining Marty for Inspire Me Tuesday
Kathe for You're Gonna Love It Tues 
Marty's Musings 


  1. I am thrilled that I get to be the first to say Happy St. Patrick's Day to you, Kathleen!

    I had a table and pictures ready for the Blog Crawl and a post about Saint Patrick, but Mr. Magpie is not here with his computer, and I can't blog from this IPAD in terms of loading photos. But I am with you in spirit! I did the post just for your party. I wish there was some way to get the pictures loaded because I loved the table I ended up with... I tried out several ideas till I found one I thought worked. Next year!

    I hope you are feeling better from your battle with shingles. Here is a prayer that you are completely healed.

    Love your recipes and love that cute tea towel! You are one talented lady, and I am glad you got to spend time with your grands.

    Erin Go Bragh!



  2. What a fantastic looking breakfast and I LOVE the little cast iron skillets!! Happy St Paddy's my blogging friend -- Corned Beef, Turnips and Cabbage tonight and hoping for enough for hash tomorrow :)


  3. Your food has us drooling as usual. (Ray was reading over my shoulder) I have a roast in, can't deal with corned beef, although you make it look great. My mother used to make it, too, and hers was good. Maybe my taste buds changed. What I really want is one of those chocolate donuts! Happy St. Pats!

  4. What a great idea to make a corned beef before St. Patrick's Day for hash in the morning...will have to do that next year...Corned beef has is my very favorite breakfast meal!!!..the corned beef is cooking and off to make my cabbage and potatoes!!...P.S. You are a great grandma!!!

  5. I had CB Hash this morning too K! Never tried it with the dried mustard though, gonna remember that! Happy St. Patty's Day and I hope you had a nice B-Day too:@)

  6. Kathleen, I have toothpicks in my eyes, but I wanted you to know that I was going to email you a shot of the table and a St. Patrick greeting, but I can't find your address! Also wanted to say Tom is my favorite character next to the Dowager. I have a big crush on him! I want him to marry Mary because I think they could be a volatile, passionate match with their differences in personality. The guy who was playing Tom that night at dinner is of Irish descent (with an Iris surname) and is cute and sweet as can be. That precious blonde next to him is his wife, and five of the children were theirs! They have six. They are some of my favorite young people as I watched his wife grow up. She is one of my special young friends.



    1. Your DA Party was wonderful, S. I don't think the Mary /Tom thing will happen. She has so many lined up dying to marry her! Some people never get one, poor Edith, and this one has a queue!
      Not fair.

  7. Oops! Irish surname, not Iris! Argh! I am tired, Nite...

  8. I have made your shrimp before:) And again:)

    St Patricks on the net will always be you to me.

  9. Hi Katheen, This looks and sounds delicious! The chocolate donuts -- YUM!!! I love shrimp any way you cook it, so this definitely appeals to me. I love what you wrote about the cheese "stuff" in the green container. :-D That's what we had growing up, too; in the south, I think that's all anyone had. I wouldn't eat Parmesan cheese for years because I thought that stuff in the green container smelled so nasty. My husband just now said I'm picky, picky. :) Anywho, thankfully we can get the fresh here now, and I love it grated right at the table.

    Thank for sharing and for hosting the blog crawl again. Happy St. Pat's!!

    Denise at Forest Manor

  10. I'll add that shrimp dish to my menu next week. Hope you had a wonderful St. Patty's Day!

  11. For a split second, I thought you bought an embroidery machine!!! LOL I fell for it.
    I'll be making corned beef hash for the DH this morning, but I don't have those cute little pans to serve it in.
    They sure are versatile!
    Thanks for sharing how you did the shrimp. It looks & sounds awesome & will be perfect for Good Friday.

    Hope you had a wonderful St. Patrick's Day...we did!

    1. I don't have the talent you have, Rett! I do have an embroidery machine that has never been used. I need someone to teach me!

  12. You sure are getting a lot of good use from those darling skillets, Kathleen. Thanks for the recipe for the Irish soda bread and the shrimp dish. I know you had a wonderful St. Patrick's Day and I hope all is well with you. xo

  13. Happy St Pat's Day (late I know). Enjoyed your post very much. Love those little cute. I'll take the table challenge for sure! Good to see you back.
    hugs, Linda

  14. Sounds like you're getting back in the swing of things - issuing a new challenge!

    - Alma, The Tablescaper

  15. Your breakfast looks delicious, Kathleen. I didn't have enough CB to make hash and am thinking about cooking another one. Thanks for sharing your shrimp dish. I remember seeing little skillets someplace and think I made a big mistake not buying some.

    1. Cathy, I got mine at Restaurant Depot, but I have seen them in Home Goods too.

  16. I know I have said as much many times, but I would just love to come to your house to have some of Kathleen's cuisine. True story~ !

  17. Kathleen! I've been trying to contact you and Blogger is being wonky and blocking me. Contact Patricia at Butteryum and tell her I sent you xoxo

  18. This all looks sooo good. I love those tiny iron skillets...must look for some of those.
    I am hoping to accept your April challenge....IF I can come up with something here at the house. I made myself a promise to not buy anything (except fresh flowers) just to do tablescapes with. When we moved, I had to get rid of sooo many things I'd bought for tablescapes and it feels so good not to have a bunch of stuff in my cabinets and hutches.
    I'll be working on a table with birds and nests...and maybe eggs.:)

  19. We pretty much skipped St. Pat's this year (don't hate me) as we were in wedding recovery. I am still trying to finish the laundry. Your food makes me want to have a do-over! The bread alone would make me happy. This winter has turned me into a carb craver. I am fighting it though!

  20. I know you're not a recipe gal but it's so nice seeing the 'how to' for a couple of your most famous recipes :) How wonderful that you got to have a family St. Patrick's Day celebration together. I'm sure their schedules are so busy now that they are getting older. My husband would love that corned beef hash!

  21. Everything looks delicious - especially that shrimp! Wow! Thanks for the recipe!!!


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