Marie Bostwick's Blog

Looking for a super quick, super scrumptious appetizer? You found it! With just three ingredients, these yummy stuffed mini pepper appetizers are simple to make and cute as can be!

3-Ingredient Mini Pepper Appetizers – Tasty and Time-Saving

Our supermarket started carrying bags of red, yellow, and orange mini bell peppers a couple of years ago. I’ve been buying them ever since.

They stay fresh for a fairly long time, so I like to keep them on hand to toss into salads or for quick stir-fries. Slightly sweet and crunchy, they’re also great for a quick snack or to use with dips instead of crackers.

But there’s no better way to enjoy mini peppers than in this scrumptious three-ingredient appetizer.

They’re perfect for potlucks, last-minute guests, game day snacks, or family gatherings.

What I Love About These 3-Ingredient Mini Pepper AppetizersThe name says it all! With just 3 ingredients, they couldn’t be easier to make!Simple to make the day before.Mini peppers are sturdy, so they travel well and stay crunchy.They’re gluten-free! I love having a really delish appetizer for my gluten-free friends.Colorful red, yellow, and orange mini peppers. This is a really pretty appetizer.Most importantly – they taste terrific!What You Need to Make 3-Ingredient Mini Pepper Appetizers

Recipes with just a few ingredients are a godsend for busy cooks, especially if they taste as good as these 3-ingredient mini pepper appetizers!

However, I do have a couple of thoughts when it comes to preparation and possible substitutions or add-ins. So, let’s talk about each ingredient separately.

Mini Bell Peppers — What to Look for at the Store

Most supermarkets are carrying them now. You’ll find them in the produce department, probably near the large, regular-sized bell peppers. My market sells them in two-pound bags.

That’s more than you’ll need to make the recipe for 3 Ingredient Mini Pepper Appetizers. However, they do stay fresh for quite a while. Save any extras to use in salads, stir-fries, as a topping for tacos or chili, with dips, or as a quick and healthy snack.

For this recipe, I recommend you choose peppers that are a bit on the round side. The elongated ones are harder to fill. You’ll definitely want a nice amount of filling in each appetizer.

Prepping the mini peppers is easy. Start by giving peppers a quick rinse with cool water. Then pat dry with a paper towel.

Slice the peppers in half lengthwise. I recommend that you leave on the stem. Stems add a pretty pop of color, and leaving them on the pepper will keep the filling from falling out.

Finally, scoop out the seeds and use a paring knife to slice off any white ribs inside the peppers.

Cream Cheese — and a Few Substitution Options

When it comes to ingredients for making quick, easy, tasty appetizers, cream cheese is the queen! It’s rich, creamy, and just slightly tangy. But the taste is subtle enough to let other flavors shine through.

I used plain old Philadelphia Brand, but just about any store brand will do. If you want to save a few calories, you could substitute Neufchatel for regular cream cheese. The taste and texture would be very similar.

Another option would be to substitute either strained Greek yogurt or ricotta cheese. You really would need to strain them to get a thick creamy texture. I use a strainer like this one.

But you could also just line a mesh strainer with a coffee filter, suspended over a bowl to let the liquids strain out.

Hot Pepper Jelly — the Magic Ingredient

This is where things get fun!

Hot pepper jelly is the magic ingredient for 3 ingredients Mini Peppers. The combination of sweet and heat is just wonderful. It’s so tasty when paired with the rich cream cheese and stuffed into a crunchy mini bell pepper.

There are lots of directions you can go here.

This time, I used some homemade jalapeno hot pepper jam I already had in the pantry. It was very thick and so good, with just a touch of heat. But store-bought hot pepper jelly or jam can be just as good.

Trader Joe’s stocks it, as do most supermarkets. I’ve used the Stonewall Kitchen brand in the past, and it’s great. 

If you’d like to get a little creative, check out this Hot Pepper Bacon Jam from Terrapin Farms. Bacon, peppers, and cream cheese? What’s not to love!

Optional Add-Ins to Customize Your Filling

Three ingredients are really all you need to make this tasty appetizer. No kidding. Prepare the recipe as is, and I all but guarantee you an empty platter.

However, if you feel like gilding the lily, I’ve got a few suggestions for add-ins

Minced scallionsMinced jalapeno pepperA few sprinkles of smoked paprikaA dash of hot sauce for a little extra heatSprinkle chopped parsley on top for garnishMake-Ahead Tips, Storage, and Serving IdeasHow to make them?

Once you’ve prepped the mini peppers, you’ll mix the pepper jelly into the cream cheese (also any optional add-ins) with a hand mixer. Mix for a good minute or two, so the filling is light and fluffy. Fill each pepper with a scoop of the cream cheese filling and serve. That’s it!

How many servings does the recipe make?

The number can vary depending on how large the mini peppers are and how much filling you put into each pepper. You should get somewhere between 12 and 18 appetizers from this recipe.

How long will they keep?

If you keep them covered in the refrigerator in an airtight container, they’ll be good for two to three days.

Print 3-Ingredient Mini Pepper Appetizer

Author: Marie Bostwick Yield: Makes between 12 and 18 appetizers 1x Print Recipe [image error] Pin Recipe Ingredients 6 to 9 mini bell peppers, sliced lengthwise, seeds and ribs removed,8 oz cream cheese, slightly softened¼ cup hot pepper jelly or jam, (see notes about types above)Optional add-ins (see notes)

Cook Mode Prevent your screen from going dark Instructions Place softened cream cheese and hot pepper jelly or jam (plus any desired add-ins) in a deep mixing bowl. Blend thoroughly with a hand-mixer for one to two minutes, until filling is light, fluffy, and well combined.Fill each mini pepper with a generous amount of the cream cheese/pepper jelly mixture. Garnish with chopped parsley if desired. Serve. (Will keep covered in refrigerator for 2-3 days.) Did you make this recipe?

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Savory asian-style chicken, sweet mango, cool cucumbers, and green onions top this tasty and satifisying bowl. The base is a delicious coconut rice made with plenty of lime and fresh herbs. So good!

Why Rice Bowls Deserve a Spot in Your Weekly Rotation

Oh, how I love a rice bowl! 

There’s something so appealing about a gorgeous, colorful collage of tasty toppings on a base of fragrant rice. If I’m in a restaurant and there’s a rice bowl on the menu, you can bet money that’ll be my order.

Of course, I also like making rice bowls at home.

Rice is a staple in our house. I make a big pot most every week, generally to use as a side dish, like my Lemon Herb Rice Pilaf. 

I often make extra rice to use in lunchtime bowls during the week. It’s a great way to use up leftovers. Reheat the rice, top it with leftover chicken, fish, or beef you’ve got in the fridge, and add a few veggies, maybe a little soy sauce. Boom! Lunch is served!

Recently, I stumbled across a coconut lime rice recipe from Reluctant Entertainer that sounded just amazing. After making it myself, I can tell you it IS! Click here to check out the original recipe. 

That yummy coconut rice seemed like it would be a terrific base for a rice bowl. So, I started playing with a few ingredients and came up with this Mango, Chicken Coconut Rice Bowl.

My husband absolutely loved it, and so did I. This will be one of those dishes I make again and again. As long as you like the taste of coconut, I bet you’ll feel the same.

What You Need to Make a Mango Chicken Coconut Rice Bowl

Jasmine Rice – you can sub other varieties if necessary, but jasmine rice has a delicate texture and slightly sweet flavor that make it perfect for this recipeCoconut Oil – I don’t recommend substituting other oils for thisCoconut Water vs. Coconut Cream vs. Coconut Milk — What’s the Difference?Coconut water – this is NOT the same as coconut milk! You can probably find it in the beverage aisle of your local supermarketCoconut cream – again, not the same as coconut milk! As the name implies, it is very thick and creamy. Sometimes, you can find coconut cream at the top of a can of coconut milk, but it might not be enough for this recipe. You won’t need a whole can of coconut cream for this recipe, but you can freeze the extra for later use.Fresh limes – you’ll use the zest and the juiceFresh cilantroFresh mintBoneless chicken thighs – you could sub chicken breasts, but I do think that juicy, meaty chicken thighs have more flavor. Salmon would be another good option here.Coconut aminos – this will serve as a quick marinade for the chicken. You could also sub teriyaki sauceChoosing the Right MangoMango – Use one that’s not rock hard but also not too soft. If you gently squeeze the mango and the skin indents a bit, that’s just right.English cucumber – If you decide to sub a different variety of cucumber, you may want to peel them.Scallions – finely chopped red onion would work here too. Pickled red onion could also be lovely.Other options – One of the great things about bowls is their versatility. In addition to the above, you could also top your bowl with red or yellow bell peppers, shredded carrots, bean sprouts, or sauteed bok choy. Don’t be afraid to experiment!How to Make Coconut Lime Rice from Scratch

There are two parts to this recipe – the coconut rice and the toppings. Let’s talk about the rice first.

First step is to thoroughly rinse the rice in a mesh sieve with cool water. That will help remove some of the starchiness and keep the rice from getting gummy when it cooks.

Next, you’ll melt the coconut oil, coating the bottom of the pan with the oil. This helps keep the rice from sticking to the pan. You’ll boil the rice in the coconut water with a little salt for a few minutes, stirring as you do. Then, you’ll take the pan off the burner, cover it with a lid, and let it sit for several minutes.

Once the rice is cooked and all the liquid is absorbed, you’ll fluff it with a fork, gently mixing in lime zest, herbs, and the coconut oil. Then, you’ll put the lid back on the pot and let the rice sit for a few more minutes. When you’re ready to serve, squeeze some fresh lime juice over the top.

How to Prep the Chicken and Toppings

The only topping that requires cooking is the chicken. You’ll marinate it in the coconut aminos for about twenty to thirty minutes.

 You can broil the chicken thighs in the oven for about four to five minutes on each side. Another option is to cook them in a pan on the stove in just a little sesame or vegetable oil, also about four to five minutes on each side. Use a meat thermometer to make sure the interior temperature is at least 165 degrees.

As far as the other toppings, it’s really just a matter of peeling and slicing.

Use a vegetable peeler or sharp paring knife to peel the skin from the mango. Then slice the flesh from the seed (mango seeds are shaped like an elongated disk and huge!) and dice it. Slice the cucumbers and scallions crosswise.

How to Assemble Your Mango Chicken Coconut Rice Bowl

Place all the toppings on the coconut rice and squeeze a little more lime on top. If you remember to save a little cilantro or mint for garnish (I forgot this time), sprinkle a bit on top.

That’s all there is to it!

Mango, chicken coconut rice bowls are the new favorite at my house. Try it yourself soon. I think you’ll agree!

Print Mango Chicken Coconut Rice Bowl

Author: Marie Bostwick Yield: 4 servings 1x Print Recipe [image error] Pin Recipe Ingredients 4 large chicken thighs1/3 cup coconut aminos1½ cup jasmine rice2 coconut oil1¾ cup coconut water1tsp kosher salt5 small limes, zested and cut into wedges3Tbs coconut cream⅓ cup chopped fresh cilantro (save a little for garnish)2 T chopped fresh mint1 large, ripe mango – peeled and diced1 English cucumber – sliced4 scallions – sliced

Cook Mode Prevent your screen from going dark Instructions Place the chicken thigh and coconut aminos in a small bowl or plastic zipper bag. Marinate for 20 to 30 minutes.Place the rice in a fine mesh sieve. Rinse with cool running water 2 or 3 times, until the water runs fairly clear.Place the coconut oil in a medium-sized pot and melt over medium-high heat. Swirl melted oil around the bottom of the pot. Add the rinsed rice, coconut water, and salt to the pot.Raise the heat to high and bring the rice to a boil. Lower the heat to medium and boil for another 3 minutes, stirring often. Remove the pot completely from the burner and place a tight-fitting lid on top. Allow the pot to sit 10 minutes.While the rice is resting, remove the chicken from the marinade and cook. You can either broil it in the oven, about 5 minutes on each side, or cook in a pan on the stovetop in a little oil, also for about 5 minutes on each side. Use a meat thermometer to make sure the interior temperature of the chicken is at least 165 degrees. Chop or slice the cooked chicken and set aside.Remove the lid from the rice. Fluff the rice gently with a fork, while also mixing in the coconut cream, lime zest, cilantro, and mint. Over the pot again and let it sit for an additional 5 to 8 minutes.Place one quarter of the rice into each of four bowls. Squeeze a wedge or two of lime juice over each bowl of rice. Top each bowl with some of the chicken, mango, cucumber, and green onion. Garnish an extra sprinkle of cilantro. Serve immediately. Did you make this recipe?

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A gorgeous combination of corn, tomato, and asparagus in a lovely lemon and dill sauce. Springtime Succotash with Lemon and Dill is scrumptious on its own or as a side. Fresh and flavorful!

Restaurant Inspiration You Can Make at Home

During a recent trip to the East Coast, I enjoyed no end of delightful gourmet dining experiences.

Some of the dishes I tried were true culinary marvels. The kind of delicious, elegant dishes that linger in your memory, and which require a degree from Le Cordon Bleu.

As much as I savored those fancy meals, it was a somewhat humbler dish that truly stood out in my mind.

At a restaurant near Boston, I had some wonderful grilled halibut. It was served atop a bed of springtime succotash with asparagus, tomatoes, and corn in light lemon dill sauce. The combination was a treat to the eye and the taste buds.

But the reason this particular dish stuck with me is that it’s achievable. In other words, you don’t need to be a graduate of LeCordon Bleu to make it.

The average home chef will have no trouble making this Springtime Succotash with Lemon and Dill. It’s a restaurant-quality dish you can make right at home.

Ready to give it a try? Let’s talk about the ingredients that make this springtime succotash different and delish!

Why This Springtime Succotash with Lemon and Dill Skips the Lima Beans 

 

Traditionally, the base for succotash is a combination of corn kernels and lima beans.

Yes, you read that right – lima beans.

While I’m sure there are some people who enjoy them, lima beans are not known as a fan favorite among veggies. Some of those traditional succotash recipes add onion, sweet red peppers, plus butter and seasonings.

I’m sure that helps. But still…

My springtime succotash nixes the lima beans and replaces them with a bright, fresh, colorful combination of veggies, in a lovely butter and herb sauce.

Ingredients for Springtime Succotash with Lemon and Dill

Here’s what you’ll need to make it

Fresh cornAsparagusCherry TomatoesFresh DillButterLemon JuiceKosher SaltFresh ground pepperSugar – optional

That’s it! Just eight simple ingredients. But those eight ingredients bring a lot of flavor and freshness to the table.

How to Make Springtime Succotash with Lemon and Dill

This is an easy recipe that comes together in a flash. I can make it in under 20 minutes. But there are a couple of tips I want to share with you.

How to Prep the Vegetables

The first thing you’ll need to do is prep the veggies, starting with the corn. Though you could use frozen corn kernels, fresh is going to taste so much better.

Strip off the husks and corn silk, then use a sharp knife to slice off the kernels. You want to run the knife close to the cob, but not so close that you’re actually cutting off pieces of the cob. The kernels will slice off in slabs.

Asparagus is next. The green stalks and tops of asparagus taste wonderful. The woody ends of the stem; not so much. Snap those off at the point where the stalk bends easily and discard. Cut the green stalks and tops into approximately one-inch pieces.

You could leave the cherry tomatoes whole, but I usually slice the larger ones in half. It just helps them cook a little more quickly and makes them easier to eat. Next, finely mince the tender leaves of the dill, discarding the stems.

Cooking and Serving Your Succotash

Once your veggies are ready, put about a half-inch of salted water in the bottom of a saucepan. Turn the heat to medium-high and add the asparagus to the pan.

Bring the water to a low boil and cook the asparagus for about three minutes. Then add the corn and cook for another 3-4 minutes. You want asparagus and corn that is tender but not soggy and corn. Drain off the water and set them aside.

Next, you’ll melt some butter in the same saucepan and cook the tomatoes until they’re soft, about 3-4 minutes. Then add the cooked corn and asparagus back to the pan for another minute or so, just to reheat.

Now, you’re ready to make the sauce. Squeeze the lemon juice over the succotash. Add the salt and pepper, and stir. Taste and adjust seasoning as necessary.

You may want to add a little sugar to bring out the sweetness of the corn, or if the lemon juice is a little too tart. Finally, sprinkle on the minced dill and give the dish a last stir.

I’d serve this right away; the fresher the veggies, the better. However, it’s also good the next day. Just know that the asparagus might look a bit pale.

Springtime Succotash with Lemon and Dill is a great side dish for almost any entrée – chicken, pork (like my Easy Herb Rub Pork Roast), beef, fish, or shellfish. Give it a try soon!

Print Springtime Succotash with Lemon and Dill

Author: Marie Bostwick Yield: 4 servings 1x Print Recipe [image error] Pin Recipe Ingredients 2 cups fresh corn kernels (See prep notes in post. 1 large ear should yield about a cup of corn kernels.)8-12 stalks asparagus, woody lower stems removed, sliced into 1 inch-pieces1 pint cherry tomatoes, large tomatoes sliced into halves2 T butter1.5 T fresh lemon juice½ tsp Kosher salt, plus extra for salting boiling water¼ tsp fresh ground pepper2T minced fresh dillOptional: ½ to 1 tsp sugar

Cook Mode Prevent your screen from going dark Instructions Fill a saucepan with no more one-half inch of salted water. Place on stove over medium-high heat and add asparagus pieces. Bring water to a low boil and cook asparagus for 2 to 3 minutes, until it turns bright green.Add corn kernels to pan and cook for another 3-4 minutes, until the asparagus and corn are tender but not soggy or overly soft. Drain water from veggies and set aside.Reduce the heat to medium and melt the butter in the same saucepan. Add the cherry tomatoes and cook for 3-5 minutes, stirring frequently, until tomatoes are soft. Add corn and asparagus back to the pan.Stir lemon juice, salt, and pepper into the vegetable mixture. Taste and adjust seasonings. Add optional sugar if desired. Sprinkle minced dill over the succotash and stir to combine. Serve immediately. Did you make this recipe?

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Books are the ideal gift for almost any occasion. But they’re especially perfect for Mother’s Day! My roundup of ten books for Mother’s Day gifts has ideas that your favorite Mom will love!

Why Books Are Always the Perfect Gift

When it comes to gift giving, books are always the perfect choice. Always.

Because no matter the occasion, and no matter who’s on your list, there’s a book out there that will match their interests. What other kind of present can you buy that’s affordable, calorie-free, allergen-free, and a custom fit? Only books!

And if you’ve been wondering what to get one of the moms on your list this year, you’re in the right place. 

Read on for my list of ten books that make great Mother’s Day gifts. Chances are good that you’ll see something that’s just right for a special mom in your life!

Mother’s Day Books for Moms Who Love to ReadThe Book Club for Troublesome Women by Marie Bostwick

Yep, I’m going there. I’m starting with one of my own books. 

This story of four quietly dissatisfied 1960s-era housewives who discover sisterhood and the courage to blaze new trails after forming a book club and reading The Feminine Mystique, a celebration of female friendship and the power of books to change lives. 

It’s a great book for Moms who love books! If your book-loving mom, grandma, sister, aunt, best friend, or neighbor hasn’t read it yet, they should!

If they HAVE read it and loved it, why not get them a signed copy? 

My local bookstore, Invitation Bookshop, has autographed copies in stock and ready to ship. Order a signed copy of The Book Club for Troublesome Women here! 

This Book Made Me Think of You by Libby Page

This tender and beautifully written book is the story of a grieving widow who reads twelve books over the course of a year, each chosen especially for her by her husband before he died. Book by book, and month by month, Tilly finds hope, healing, and renewal in the touching and life-affirming novel. 

(Do remember that grief is a big theme here, so the timing might not be right for every Mom. But it’s a good choice for many, especially those who love books!)

Mother’s Day Books for Moms Who Love to TravelSummer State of Mind by Kristy Woodson Harvey

 

This hot-off-the-presses novel whisks readers to an idyllic, charming town in the low country of South Carolina. I was lucky enough to get to read an early copy of this beautiful novel, and here’s what I had to say about it… 

“…the book that every contemporary romance reader will savor this summer. With wonderfully memorable characters and surprises around every corner, Summer State of Mind is a celebration of family, community, and the kind of magical, messy, complicated love that makes life real and worth living.”   

Meet Me in Italy by Brenda Novak

Send Mom on a whirlwind trip to the Amalfi Coast with Brenda Novak’s latest bestseller. This is the story of a bestselling debut novelist who is also enduring a painful and public divorce. With her personal life in shambles and her second book overdue, Charlotte learns about shocking family secrets and the existence of a young half-sister who has been orphaned in Italy.  

This instant bestseller’s gorgeous Italian setting is icing on the cake of a wise, heartwarming story that has much to say about the bonds that truly make a family.

Mother’s Day Books for New Moms and Moms-to-BeIt’s a Mom by Abby Cooper 

It’s an adorable, tongue-in-cheek tale loaded with humorous advice for babies looking to take care of their newly minted moms. Along the way, new moms will receive the encouragement they need along with some good reminders about self-care.  

It’s short and sweet – which is a good thing, because new moms are busy – and a great Mother’s Day gift!

Mother’s Day Books for Jane Austen Fans Sense and Sensibility Special Edition 

Yes, yes, I know. That special Mom who loves Jane Austen already has a copy of Sense and Sensibility. She probably has every novel Jane Austen ever wrote.

Even so, she’s going to be thrilled when she opens this gorgeous hardcover, special edition of one of Austen’s most popular works. I know this because I have this beautiful book with the exquisite white lattice-cut book jacket, and I simply adore it! 

This book takes pride of place on my bookshelf, along with several matching Austen books from the same collection. I’m working on getting all of them. Once your mom sees this one, she’ll want the whole set too!

Mother’s Day Books for Literary MomsThe Correspondent by Virginia Evans

This epistolary novel was a huge bestseller and one of my very favorite books of 2025. Told entirely through letters, it is the tale of a woman with a very full but very ordered life, who, through the lifetime of letter writing, opens the door to forgiveness and a richer existence. 

Humorous and heartfelt by turns, this is a book that stays with you long after the cover is closed. Definitely a must-read book!

One True Thing by Anna Quindlen

This is an older book, but I recently started re-reading it and am finding it so deep and so profoundly beautiful. Which is fitting because a mother-daughter relationship can be deep and profoundly beautiful, but also profoundly complicated. Quindlen’s writing captures all that, and in a way that is highly readable.

Yes, they made a movie of this book, and it’s very good. But, not surprisingly, the book is better. 

Mother’s Day Books for Creative MomsWatercolor Workbooks by Emily Lex

If your mom paints or would like to learn, a watercolor workbook from Emily Lex is the perfect gift! Each workbook is printed on high-quality paper that takes watercolor well, and includes step-by-step instructions to successfully paint watercolors of bouquets, flowers, birds, animals, and more. I have given these workbooks to many people, and they’re always thrilled.

One thing I want you to be aware of. There are all kinds of companies who’ve tried to copy the Emily Lex concept and offer cheaper, counterfeit versions of her workbooks. Don’t fall for it! I did without realizing it, and what a mistake that was! The paper quality was terrible, the images were simplistic and unattractive, and the instructions were very poor.

So, if you’re going to give this, spend a little more and get the real thing by Emily Lex. It’s worth it!

Your Gardening Year by DK

This lovely volume will make a wonderful gift for new or experienced gardeners alike. It’s got lovely illustrations and loads of helpful information. The helpful, month-by-month suggestions will guide gardeners through the most important tasks on the calendar. Moms with a green thumb will love this one!

This Low-Carb Taco Board is a tasty solution for low-stress entertaining! With a delicious array of toppings, guests can take what they love and skip what they don’t. Perfect for families and picky eaters!

Why Boards Are the Perfect Solution for Picky Eaters and Easy Entertaining

Oh, how I wish boards had been a thing when my kids were little!

Seems every family has at least one picky eater, don’t they? I had three boys, and two of them had very distinct opinions about what they would and wouldn’t eat.

Naturally, each child’s “won’t eat” list was completely different. So, no matter what I served, somebody was going to end up very unhappy – including me! Boards like my Low-Carb Taco Board are an ideal dinnertime solution for families with picky eaters. 

Really, boards are a good option for anyone, especially if you’re looking for a fun, low-stress way to entertain. Once you’ve assembled and arranged the ingredients, you just walk away and let folks serve themselves. That means you’ll have more time to enjoy your guests!

I’ve shared a few boards on the blog before, including my Grilled Romaine Salad Board and a really yummy Brunch Board.

But I just came up with a new one that I think you’re going to love – especially if you’re trying to cut down on carbs.

Low-Carb Tacos: The Lettuce Cup Swap That Actually Works

Like a lot of people, I’ve been trying to cut down on carbs. 

Recently, I ate at a Thai restaurant and had some chicken lettuce cups. They were just delish and pretty low in carbs. That gave me an idea – why not do the same thing with tacos?

This concept is super simple. If you replace the taco shells with lettuce leaves, you’ll have a taco with pretty close to zero carbohydrates.

Heart of romaine is the perfect lettuce cup for these tacos. They’ve got a nice deep pocket to hold lots of toppings. The leaves hold together without spilling the fillings, and they’ve got a nice crunch.

And the best part? Tacos in lettuce leaves taste just as good as regular tacos – especially if you pile on your favorite toppings!

What You Need to Make a Low-Carb Taco Board

I’ve got a list of the ingredients I used on my board below. However, deciding what to serve on your taco board is really up to you! You can use my suggestions, or add your own.

Also, I’ve made my board low-carb by using lettuce cups instead of tortillas or taco shells. But if you really want regular tacos, go ahead and add some to your board. Low-carb or regular tacos, it’s all going to taste great!

The ProteinGround Beef – You can always use ground chicken or turkey, if you prefer. Shredded pork or chicken would work great, too!Taco seasoning – I like McCormick’s taco seasoning. It just makes everything simple. You could also use a blend of your own spices.OnionThe Best Lettuce for Taco CupsHeart of Romaine lettuce leaves – use a small to medium-sized leaf with a nice, firm pocket in the center

Toppings and Add-OnsCheese – use more than one type if you want!AvocadoMinced JalapenoSalsa – use one type of salsa or a few, it’s up to youChopped tomatoSliced scallionsChopped cilantroSour creamTaco shells or chips – these obviously aren’t low carb, but you can always include them if you’d like.Whatever else you can think of! Pineapple? Bell Peppers? Tomatillo? It’s your board, add whatever you want to it!How to Assemble Your Low-Carb Taco Board

Something I love about this board is that there is very little cooking involved!

The only thing you need to cook is the ground beef. I cooked mine on the stovetop with a little oil, onion, taco seasoning, and water. That’s it!

Apart from that, you just put the other ingredients into small serving bowls and arrange them on the board with the taco meat. The last step? Ring the dinner bell and let everybody dig in!

(One thing to note. If you put any of the ingredients directly on the board instead of into serving bowls, either use a food-safe board or line the board with parchment paper.)

Print Low-Carb Taco Board

Author: Marie Bostwick Yield: 4 servings 1x Print Recipe [image error] Pin Recipe Ingredients 1 T oil½ large onion, chopped1lb ground beef (can sub chicken or turkey)3 T McCormicks Taco Seasoning¾ cup water8 to 12 Heart of Romaine Lettuce Leaves, separated with stem trimmed off1-2 Roma Tomatoes, seeded and diced1 jalapeno pepper, seeded and minced1 avocado, seeded and diced½ cup salsa1/2 cup sour cream1 cup shredded cheese (your choice of flavor)2 scallions, white and pale green parts, sliced½ cup red bell pepper, seeded and diced2 T chopped fresh cilantroOptional – taco shells, taco chips, other ingredients of your choice

Cook Mode Prevent your screen from going dark Instructions Place oil in saucepan over medium heat, cook onion until soft and translucent. Add ground beef to cooked onion, cook until no pink remains, breaking meat up into small pieces with wooden spoon or spatula.Sprinkle taco seasoning over cooked meat, add water and stir. Allow taco mixture to simmer for 5 to 7 minutes, until liquid is reduced and sauce is thickened.Place prepared taco meat into a bowl. Place all the other ingredients – except lettuce leaves (or taco shells) into individual bowls.Arrange the ingredient bowls on the board, along with the Romaine leaves (or regular taco shells, if using). If you’d like you can use fill the empty spaces between bowls with tortilla chips.Place serving spoons in bowls and enjoy! Did you make this recipe?

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Traditional English snack gets a makeover! Savory sausage plus sweet dates, fresh rosemary, and spices in flaky pastry. My Sausage Rolls with Date and Rosemary will be the star of your next party!

A Delicious Twist on a Classic English Snack

If you’ve spent any time in the UK, chances are good that you’ve had a chance to enjoy some sausage rolls, a traditional English snack.

Just in case you haven’t had the pleasure, sausage rolls are basically tubes of baked puff pastry with a yummy sausage filling. The filling should be flavorful, savory, and not too greasy. Sausage rolls that are too greasy can result in the dreaded “soggy bottom”. 

These simple but satisfying handheld snacks are pretty darned good as is. However, I love experimenting with ways to make good things even better. That’s exactly what’s going on in my recipe for Sausage Rolls with Date and Rosemary.

What You Need to Make Sausage Rolls with Date and Rosemary

Sweet, chewy dates, fragrant fresh rosemary, and a touch of extra spice make this recipe an even better version of a classic English snack. And that’s not just me talking!

I made a double recipe for the Easter potluck at my church. Not only were they one of the first things to disappear from the table, I also got several requests for the recipe! Now I’m sharing it with you, too.

Let’s get to it and start talking about ingredients.

Choosing the Right SausageSausage – Use good-quality, mild or sweet Italian bulk sausage. My favorite brand for this is Johnsonville. Whatever brand you use, make sure it is 80/20 sausage. That means it contains no more than 20% fat. Using a sausage with too much fat will give you a roll that’s greasy and might have a “soggy bottom”. Nobody wants that!Why Medjool Dates Work BestMedjool Dates – Medjools are best for this recipe. They’re large and sweet, soft but chewy. Other varieties are generally smaller, so if you do decide to use another type, then double the number of dates.Rosemary – Fresh rosemary has a lovely fragrance and a resiny, slightly bitter taste that complements the sweetness of the dates and lifts the savory flavor of the sausage.Shallots – I like the mild flavor of shallots for this recipe, but you could sub yellow or white onions.Optional: Ground red pepper flakes – A few grinds can give the filling a wonderful touch of heat. However, if you’re feeding kids or people who don’t like spice, skip that part.Garlic powder – Kosher salt – Most bulk sausage already includes some salt, so you don’t need to add much. But I think a little extra enhances the flavor.Fresh ground pepperTips for Working with Puff PastryPuff pastry – You can find frozen puff pastry sheets in any supermarket. My favorite brand is Pepperidge Farms. Take the pastry out of the freezer to thaw for at least 40 but no more than 60 minutes before handling. Handle too soon, and the pastry sheets will break. Leave it out too long, and the pastry will turn gummy during baking.Egg yolk – you’ll whisk the egg yolk with water to create an egg wash. This will serve as a kind of “glue” to seal the pastry rolls. It will also be painted on the outside to give it a beautiful, appetizing golden color when baked.How to Prepare Sausage Rolls with Date and Rosemary

One of the best things about sausage rolls, besides the taste, is how easy they are to make!

For the filling, just mix the dates, rosemary, shallots, and spices into the sausage. My preference is to mix the ingredients with my hands, to make sure they’re evenly distributed. However, a wooden spoon or spatula could also work.

The next step is preparing the pastry. (Be sure to read my notes above about thawing the puff pastry before you handle it!)

You’ll use one sheet of pastry, cut in half, and then rolled with rolling pin on a lightly floured surface to about 5 x 12 inches. The filling will be halved, shaped into approximately 12-inch logs, then placed on a pastry sheet. You’ll repeat the process with the remaining pastry sheet and sausage.

Next, you’ll whisk the egg yolk with a little water to create a wash. Paint a stripe of egg wash along one long edge of the pastry. Roll the pastry over the sausage, toward the egg-washed edge, and press gently to seal.

Place the sausage rolls on a baking sheet lined with parchment. Brush the egg wash over the top and sides of the roll. This will give it a beautiful golden color after baking.

When you’re finished, cover the baking pan with plastic wrap or a tea towel and refrigerate it for about an hour.

Baking, Serving, and Freezing Your Sausage Rolls

Be sure to preheat your oven before you take the sausage rolls out of the fridge. A nice, hot oven is necessary to achieve a flaky, golden-brown pastry.

The reason we refrigerated the rolls is to make cutting easier. I cut my rolls into two-inch pieces; it’s a great size for an appetizer. You could also go a bit smaller, say an inch and a half, if you wanted.

The puff pastry will rise, so leave a little room between the pieces. Be sure to rotate the pan halfway through baking. This will make sure that all the rolls are evenly baked and browned, not burned.

Remove from the oven. The sausage filling can be a little hot, so it’s a good idea to let it cool for a couple of minutes before serving.

Sausage rolls are terrific as make-ahead treats that be stored in the freezer and baked as needed.

If you’re going to freeze, DO NOT brush on the egg wash until just before baking. (Frozen egg wash is safe to eat, but it could make the pastry gummy during baking.)

Instead, cut the pieces into the desired size, then place the unbaked sausage rolls onto a pan and place in the freezer for two hours, until completely frozen. Store the frozen rolls in a plastic freezer bag for up to three months.

Brush the egg wash onto each piece just before baking. Frozen sausage rolls will require more time to bake, so add two to four minutes to the bake time. If rolls begin to get too brown, place a piece of foil loosely over the top.

Print Sausage Rolls with Date and Rosemary

Author: Marie Bostwick Yield: Makes about 12 appetized-sized sausage rolls 1x Print Recipe [image error] Pin Recipe Ingredients 1 sheet puff pastry dough, left out of freezer to thaw for about 40-60 minutes1lb 80/20 sweet bulk Italian sausage4 large Medjool dates, diced very small3 T chopped fresh rosemary3 T minced shallots½ tsp garlic powder½ tsp Kosher salt¼ tsp fresh ground pepperDash of ground red pepper flakes – optional1 egg1 tsp waterFlour for rolling dough

Cook Mode Prevent your screen from going dark Instructions Remove puff pastry from freezer. Allow to thaw on counter for 40 minutes to one hour prior to handling. Place sausage into medium sized bowl. Add dates, rosemary, shallots, garlic powder, Kosher salt, and pepper. Mix well to evenly distribute ingredients.On a lightly flour surface, unfold pastry sheet and cut in half lengthwise. (Two pieces, about 4.75 x 9.5 inches). Use a rolling pin to roll each sheet to about 5 x 12 inches.Take half the prepared sausage and form into 12-inch log. Place lengthwise on top of prepared pastry sheet. Repeat with remaining sausage and pastry sheet.Whisk together egg and water to make an egg wash. Paint a 1-inch wide stripe of the egg wash along one long edge of the each pastry sheet. Roll the sausage tightly up in the pastry, pressing the egg washed edge down gently to seal.Line rimmed baking sheet with parchment paper. Place sausage rolls on baking sheet. Paint egg wash over all visible sides of sausage rolls. Refrigerate for about an hour.Preheat oven to 400 degrees. Remove pan from refrigerator. Slice the rolls crossways into pieces about 2-inches long. Place pieces on baking sheet with space between.Bake sausage rolls in preheated oven for 20-22 minutes, rotating pan halfway through. Did you make this recipe?

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Our cute but compact house had no space for a sewing studio, but it did have three garages! When it came to looking for a corner for a sewing studio, one of those provided ample space for a new garage-to-sewing-room conversion, giving me a bright and airy sewing studio with tons of storage space!

No Space for a Sewing Room? Consider a Garage Sewing Studio

There was nothing wrong with our old house. In fact, we’d put in a lot of effort and remodeling to transform a seventies-era rancher into a home we really enjoyed.

But as time passed, we realized how much walkability mattered to us. Since we couldn’t pick up the house and drop it into a neighborhood with sidewalks, we decided to move.

Our new neighborhood is less than a mile from restaurants, stores, and the movie theater. The house has wonderful windows that let in lots of light, plus room for my piano, and a layout we love.

It’s cute as can be but compact, with zero space for a sewing room. As much as I liked the house and neighborhood, that was almost a deal-breaker for me.

Quilting and sewing are my favorite hobbies. I wasn’t about to give it up, not even for a cute house in a friendly, walkable neighborhood.

When I explained that to my husband, pointing out that there was no place to keep my sewing machine, let alone my vast fabric collection, he just shrugged.

“Well, what about the garage?”

He had a point. The house had three garages, and we only have two cars. At twenty by ten feet, the smallest of the garages could give me plenty of space for all my sewing projects.

We bought the house, called our remodeler, and started making plans.

Creating the Shell: Walls, Floors, Ceiling, and ElectricalWalls

Though I didn’t want to sink a ton of money into my garage to sewing room conversion, I did want a bright, comfortable space that I’d enjoy spending time in.

And although I planned to use the space for sewing and quilting, a nicely finished room could do double-duty as a guest room, workout space, or home office. That would be an attractive feature for buyers, should we ever sell in the future.

Also, finishing the shell to a level similar to the rest of the house would make it more pleasant to spend time in. That’s an investment that pays off in a more personal way!

The walls were easy to frame, insulate, sheetrock, and paint. We added some basic trim, too, so it would look similar to the rest of the house.

Flooring

Figuring out what to do with the floor was a little tricky and required a few decisions.

The cheapest option would have been to just put some basic foam floor tiles directly onto the concrete. However, winters can get chilly in here in the Pacific Northwest. Also, like most garage floors, ours was graded to allow for drainage. Walking around on cold, tilted floors didn’t sound like fun.

In the end, we decided to frame, raise, and level the floor. Though this meant I would have to step up to enter the room, the airspace below made the floor warmer – and level. My contractor found beautiful LVP flooring for just $4.35 a square foot!

Electric and Lighting

Because I hope to have friends come over for sew days, I made sure we had lots of wall outlets, and another in the middle of the floor.  Between sewing machines and irons, quilters need lots of places to plug in!

 

Good lighting is essential for sewing, so we put in six recessed “can” lights. I love them! The room is bright and cheery, even on the gloomiest of days.

Heating, Cooling, and What to Do With the Garage Door

Heating and cooling were the next things I had to think about.

In the end, a Cadet wall heater seemed to offer the best balance between comfort and budget. Honestly, I wasn’t too sure about it at first. However, I’ve been using it for several weeks now and like it a lot.

For cooling, we just decided to go with a ceiling fan for now. This garage does have a window, so we can always add a portable AC unit later if needed. But I really doubt it will be necessary.

Some garage conversions involve turning the garage into an actual room by removing the garage door. For a couple of reasons, I decided against that.

First, removing the door and adding a full wall and exterior siding would have added a lot to the construction budget. Second, a future buyer might want that third garage. If that were so, all they’d need to do is take out the floor.

So, leaving the garage door in made a lot of sense. But there were a couple of tradeoffs involved.

The garage door let in the cold. Also, it was ugly.

 

Inserting rigid insulation panels in the garage door definitely helped keep out the cold. But even with the shiny foil insulation panels installed, it was something of an eyesore.

Still, the basic sewing room was finished, and looking pretty good!

Storage Solutions for a Sewing Room That Actually Works

The contractors were gone! It was time to move in!

But I quickly realized that the drawers and shelves from my old sewing room didn’t provide nearly enough storage for all my fabric, tools, and sewing notions. Not to mention my space for my yarn and other crafting supplies.

How was I going to store all my stuff? And in a manner that was attractive, efficient, and organized?

IKEA had the answers.

IKEA Cabinets, Tables & More: How I Furnished My Sewing StudioIKEA BESTA Cabinets for Fabric and Supplies

 

These attractive BESTA storage cabinets have given me tons and tons of storage! 

I went with white stained oak effect cabinets and upgraded to high-gloss white doors. I love the sleek, modern look. But there are 38 different options for door color, styles, and finishes. Choosing a different door can increase or lower the price.

Considering how much storage this gave me, these cabinets were a pretty affordable option. ALL my fabric and sewing supplies fit inside. And building a whole “wall” of storage was a great way to camouflage the ugly garage door!

The interior shelving is movable. I used the two upper cabinets of each unit for fabric. I left the lower cabinet without shelving so I could store fabric bolts, boxes, and other larger items.

Shelves that I didn’t need for the lower cabinets went into the two-level unit in the center. The extra shelves gave me a place to keep the plastic boxes that contain my projects in progress. It’s so easy to see everything and keep myself organized!

IKEA MILSBO Glass Cabinet for Finished Quilts

Another great find on IKEA was this glass MILSBO display cabinet. It’s the perfect spot to store and show off my finished quilts, while keeping them free of dust. 

My older cabinets and shelving are used to store my yarn, crafting, and art supplies. There’s so much space now that I can actually keep books and a few keepsakes on the shelves.

The Drop-Leaf Table That Does Double Duty

A final purchase was the drop-leaf table that I found Amazon.With stores neatly against the wall when the leaves are down, right under the design wall I made a while back. 

But with one or two leaves raised, it’s a great place to cut fabric. Plenty of room here to cut out an entire quilt.

Something else I love about this table is the legs. They’re adjustable! If I invite friends for a sewing day, I can decrease the height and turn it into a sewing table that’s big enough for two. 

Now that the conversion is done, I’m so happy with my new sewing room! It’s a bright, cheery, efficient, and all-around wonderful place for stitching and all my creative hobbies.

Thanks for letting me show it to you!

Sweet, caramelly molasses and three different types of ginger give these yummy cookies more of the flavors we love! The perfect sweet treat to enjoy with a cup of tea. So good! SO gingery!

Why You’ll Love This Triple Ginger Molasses Cookie Recipe – A Gourmet Grocery Treat Made at Home

If I had to pick only one cookie to eat for the rest of my life, I’d definitely pick ginger molasses. That sweet but spicy combination is one I never tire of.

A few months back, I was picking up a few specialty items in my local fancy-schmancy gourmet grocery store and spotted a package of triple ginger molasses cookies.

The twelve-dollar price tag definitely gave me pause. But I ended up buying them anyway. They just sounded too delish to miss.

And boy, oh boy! Were they ever!

Caramelly and sweet, but not too sweet, with plenty of ginger flavor and some surprising chewy little bite of caramelized ginger. It was one of the best cookies I’d ever eaten!

This, of course, presented a problem.

Twelve-dollar packages of cookies is just not something I want to buy on a regular basis. The solution?

Start baking my own Triple Ginger Molasses Cookies!

And if I can do it, so can you! It all starts with the ingredients.

What Makes These Cookies So Gingery

The ingredient list for these terrific cookies isn’t all that different from those used in the standard molasses cookie recipe. You’ll need sugars, molasses, butter, eggs, assorted spices, flour, salt, and baking soda.

It’s a good list that will result in a yummy cookie. However, what makes these cookies especially delicious is the three different types of ginger.

Ground Ginger Powder

If you do any baking, you’ve probably got a jar of powdered ginger in your pantry already. Any brand of powdered ginger will do for this recipe. Jarred spices tend to lose flavor after a year, so make sure your ginger powder is fresh.

Crystallized Ginger Root

Crystalized ginger root may be less familiar.

This is fresh ginger root that has been boiled in sugar syrup, then partially dried and coated with sugar. It’s sweet, chewy, wonderfully gingery – almost like ginger candy.

I use diced crystallized ginger in my recipe, then cut it up into even smaller pieces. The flavor is wonderfully gingery but strong, so you wouldn’t want to bite into too big a piece.

Fresh Ginger Root

The last variety of ginger we’ll use is fresh ginger root (and you can even try incorporating any leftover ginger into a homemade syrup!).

You can find ginger root in any supermarket. You won’t need more than a couple of inches, but you’ll want to choose a root that’s fairly thick.

Ginger root needs to be peeled and grated.

Print Triple Ginger Molasses Cookies

Author: Marie Bostwick Yield: Makes about 3 dozen cookies 1x Print Recipe [image error] Pin Recipe Ingredients ½ cup butter, softened½ cup white sugar (plus extra for rolling cookies)½ cup brown sugar¼ cup molasses1 egg2 ½ tsp fresh ginger root, peeled and grated (about 1 to 1.5 inch piece of ginger root)1 ½ tsp ground ginger powder1 tsp cinnamon½ tsp Kosher salt1 ½ tsp baking soda2 cups flour3 oz crystalized ginger, diced (about ¼ to 1/3 cup after dicing)

Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350 degrees. Line rimmed cookie sheet with baking parchment.Cream butter and sugars together in a stand mixer or deep mixing bowl with hand-mixer, until light and fluffy. Scrape down sides of bowl as needed.Add eggs, molasses, and fresh grated ginger to the bowl, mix to combine. Add ground ginger, cinnamon, baking soda, salt, and baking soda to bowl, mix to combine.Blend flour into mixture, a half cup at a time, until just combined. Using a wooden spoon or spatula, stir in crystalized ginger until fairly evenly distributed through the dough.Roll tablespoons of dough into balls. Roll each dough ball in granulated sugar and place on the lined baking sheets, leaving two or three inches between.Bake cookies in preheated oven for 9 to 11 minutes. (For a crisper cookie, increase baking time to 12-14 minutes. Did you make this recipe?

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Plenty of fresh veggies and store-bought tortellini swimming in a bright, creamy tomato base. Creamy Tomato Tortellini Soup is a delicious, easy-to-make meal in a bowl. No wonder this NYT recipe rates five-stars! 

Why Creamy Tomato Tortellini Soup Is a Meal in a Bowl

Most of the time, I like creating my own recipes. But when I see a recipe in the New York Times that gets a five-star rating with thousands of reviews, I definitely want to try it out.

The NYT Creamy Tomato Soup did not disappoint! It’s not often that I refer to soup as a showstopper, but this one truly is.

The creamy tomato base is a terrific soup all on its own. The combination of tomato puree and stock is made even brighter with a little lemon juice, then mellowed and enriched by the silky and satisfying addition of cream.

Adding plenty of fragrant, flavorful basil, greens, and spices makes it even better.

But the thing that takes this soup from good to great is the Italian sausage and ready-made cheese tortellini. It’s a soup that really is a meal – hearty and filling and absolutely divine!

I tried creamy tomato and tortellini soup for the first time less than three months ago, and I’ve already made it three times. That should tell you a lot about how truly terrific this soup is!

Though I discovered this wonderful recipe in the NYT, I did make a few adjustments based on my personal preference and to make ingredient sourcing a little easier.

Before we talk about ingredients; you’ll notice there are quite a few on the list. Please don’t let that intimidate you!

This soup really is easy to make. And though it has a few more ingredients than some soup recipes, remember that it truly is a meal in a bowl.

You could serve it with some nice, crusty bread if you like, and maybe a green salad. But you absolutely don’t need to. A bowl of creamy tomato tortellini soup is deliciously filling and satisfying all by itself!

Ingredients for Creamy Tomato Tortellini Soup

Olive oilSweet Italian bulk sausage – You could use regular sausage and remove the casings, but bulk is usually cheaper. Get a good quality sausage with plenty of herbs and spices. It adds a lot to the flavor. (If you want to make this a vegetarian soup, leave out the sausage and use vegetable stock. You could also try this creamy tomato and lentil recipe.)Onion – I prefer a sweet yellow onion, but white works too.Garlic – There is a lot of garlic in this recipe. Use all that’s recommended. It makes a difference.PaprikaRed pepper flakesKosher saltPepperTomato pasteTomato PureeChicken or vegetable stock – When it comes to stock, homemade is always best. But store-bought stock will do. But be sure you’re buying stock, not broth.Cheese tortellini – Either refrigerated or frozen.Half and half – I think half and half gives me a good balance – creamy but a few less calories. But you can substitute regular cream if you’d like, or whole milk if you’re keeping an eye on calories.Chard – I love chard. It’s got a good flavor and isn’t as fibrous as kale. But Tuscan kale can work here too, or even fresh spinach.Fresh basil – Don’t skimp on the basil! It adds a lot to the flavor of the soup.Lemon juiceGrated Parmesan – this is optional, but a little sprinkle on the top when you serve the soup makes a nice addition.Tips for Making the Best Creamy Tomato Tortellini Soup

With one exception, making this recipe is a fairly straightforward process.

You’ll start by cooking the sausage. Then you’ll add the onions, garlic, and spices and cook until the onion is soft. After that, you’ll add and cook the tomato paste, then add the tomato puree and stock. After adding the tortellini, you’ll toss in the chard and basil and cook. Simple.

But the next step can be a little tricky, or at least require a little explanation.

Tomato has quite a bit of acid. The first time I made this soup, the half-and-half curdled. It tasted fine but it didn’t look very appetizing. The solution to this is to temper the half and half before adding it to the soup.

 How do you do that? Glad you asked!

Take the soup pot off the burner. Don’t just turn off the heat, you need to actually move the pot. Pour the half and half in a good-sized bowl, then add tablespoon or two of the soup and stir. You’ll keep repeating this process, adding a little more soup every time.

This will slowly raise the temperature of the mixture until it’s fairly warm. At that point, you can stir the mixture into the remaining soup without danger of curdling or separation.

The final step will be to add the lemon juice and serve. If you need to reheat the soup, do so slowly over a low heat. Like all soups that use cream or milk, this should not be frozen. Refrigerate any leftovers and eat within 2-3 days.

Creamy tomato tortellini soup really is a 5-star recipe. Give it a try soon!

Print Creamy Tomato Tortellini Soup (NYT 5-Star Recipe)

Author: Marie Bostwick Yield: 6-8 servings 1x Print Recipe [image error] Pin Recipe Ingredients 1 T olive oil1lb bulk sweet Italian sausage1 medium onion, yellow or white, diced6 garlic cloves, minced1 tsp paprika1 tsp Kosher salt½ tsp fresh ground black pepper¼ tsp red pepper flakes, crushed2 T tomato paste1 (28-ounce) can tomato purée8 cups vegetable or chicken stock10 oz package refrigerated or frozen cheese tortellini1¼ cup half and half (can sub cream or whole milk)1 bunch fresh chard, leaves stripped and chopped½ cup fresh basil, chopped1 lemon, juicedGrated Parmesan, optional for serving

Cook Mode Prevent your screen from going dark Instructions Heat oil over medium high heat in large, heavy bottomed soup pot. Add the sausage and cook, breaking up with a wooden spoon as you do, until no pink remains. Drain all but 2 T of grease from the pot.Lower heat to medium. Add the onions, garlic, paprika, salt, pepper, and crushed red pepper to the pot. Cook until onions are soft and just beginning to turn golden brown, about 4-5 minutes.Add tomato paste and cook until it darkens, about 3 minutes. Add tomato puree, and stock. Raise heat to bring soup to a boil, then lower so soup is simmering. Add tortellini and cook for 3 minutes. Add chard and basil, cook for two more minutes. Taste and adjust seasonings.Remove pot from the burner. Place the half and half in a medium-sized bowl. Temper it by stirring 2-3 tablespoons of the soup into half and half. Repeat this process until the mixture if fairly warm. Pour the warm mixture into the soup. (See post for information about tempering.)Stir lemon juice into the pot and stir. Serve immediately, with a little grated Parmesan if using.If you need to reheat the soup, do so slowly over a low heat. Like all soups that use cream or milk, this should not be frozen. Refrigerate any leftover and eat within 2-3 days. Did you make this recipe?

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St. Patrick’s Day is about more than shamrocks and green beer—it’s a chance to enjoy delicious traditional Irish food with family and friends. Whether you’re planning a complete Irish dinner or just want to add a few festive dishes to your table, these St. Patrick’s Day recipes will help you create an authentic feast.

From hearty main dishes like corned beef and shepherd’s pie to classic sides and sweet Irish desserts, you’ll find everything you need for a memorable celebration. And the best part? You don’t even have to be Irish to join in the fun!

Traditional Main Course St. Patrick’s Day Recipes

They say everybody’s Irish on St. Patrick’s Day, and there’s a lot of truth to that! In the last dull days of winter, St. Patrick’s Day is a fun, low-stress holiday and a chance to enjoy a festive meal with family or friends.

A hearty and satisfying main dish is the centerpiece of any St. Patrick’s Day dinner. Here are a few of my favorite, Irish-themed, can’t-miss recipes!

Corned Beef and Cabbage

Reluctant Entertainer is one of my favorite food bloggers. She’s married to a first-generation Irish-American, and it shows in her delicious St. Patrick’s Day recipes – including a recipe for classic Corned Beef and Cabbage!

Courtesy of the Reluctant Entertainer

Roast Beef Topside

A good roast is the star of the show at many an Irish family dinner, and roast would be a terrific main dish for St. Patrick’s Day. This gorgeous recipe for Roast Beef Topside (we’d call it a top round roast in the US) from The Irishman’s Wife uses rosemary and red wine to add layers of flavor.

Courtesy of the Irishman’s Wife

 

Lamb Stew

Lamb is a traditional favorite in Ireland, and something my Irish-descended family looked forward to in the spring. Lamb can be a bit pricey, but this tasty lamb stew makes the most of a small amount of lamb. The bacon and Guinness add even more Irish-inspired flavor!

Shepherd’s Pie

When it comes to Irish dishes, it’s hard to beat a good Shepherd’s Pie. This terrific recipe for The Modern Proper blog is loaded with tasty beef and veggies, and capped with a topping of buttery mashed potatoes. Sprinkle on a little Irish cheddar for even more flavor!

Courtesy of the Modern Proper

 Irish Side Dishes to Round Out Your St. Patrick’s Day Meal

I know I’m not the only one who likes the side dishes just as much as the main course. Here are a few truly scrumptious sides to help round out your St. Patrick’s Day feast!

Irish Soda Bread

Soda bread was a must-make St. Patrick’s Day recipe when I was growing up. Since there’s no yeast involved and no proving or rising time, even novice bakers can produce a beautiful, crusty loaf with the easy recipe. It’s a perfect accompaniment to any Irish-inspired main dish.

Irish Flag Salad

This gorgeous, fresh spinach salad with pears, oranges, and tangy homemade dressing features all the colors of the Irish flag. It’s a wonderful accompaniment to any St. Paddy’s Day meal.

Courtesy of the Reluctant Entertainer

Colcannon

Whoever said that there’s no problem on earth that some form of potato can’t make better must have been Irish. One of the best forms of potato for St. Patrick’s Day is traditional colcannon, a combination of rich, buttery mashed potatoes with cabbage. Delish! And so very, very Irish!

Irish Desserts for St. Patrick’s Day

Give your St. Patrick’s Day dinner a sweet finish with one of these delectable, Irish-inspired desserts. Your friends and family will thank you!

Chocolate Guinness Cake

If chocolate and dessert are practically the same word in your house, the Pioneer Woman’s scrumptious Chocolate Guinness Cake is the ideal way to finish your St. Patrick’s Day dinner. The icing is spiked with Irish Crème. Yum!

Courtesy of The Pioneer Woman

Banoffee Pie

Made with bananas and a rich toffee sauce, Banoffee Pie is a beloved traditional Irish and British recipe, and worth the trouble it takes to make it. This version from the Life, Love, and Sugar is a winner!

Courtesy of Life, Love, and Sugar

Easy Banoffee Cake

If you don’t have the time, patience, or expertise to make a banoffee pie, try my recipe for easy banoffee cake, inspired by the flavors of the classic dessert. 

Irish Apple Cake

This rich, sweet apple cake from The Pioneer Woman is just as good as any that you’d find in Ireland. Don’t skip the vanilla custard sauce!

Courtesy of the Pioneer Woman