Some of my blogging friends and I joined together to “Celebrate Green and Welcome Spring.”  We shared dishes featuring naturally green ingredients.  I chose to share Colcannon Cheesy Potatoes with Kale.  It’s a fun twist on a classic Irish recipe that I thought would be a great side dish for your St. Patrick’s Day celebrations.

Traditionally colcannon is made from mashed potatoes combined with cabbage or kale.  And while I think it makes a great St. Patrick’s Day dish, history shows that it was most often shared at Halloween.

For the first layer of this dish we make a mixture consisting of cream cheese or Boursin Spread, sliced scallions, shredded white cheddar cheese, and chopped baby kale then spread it into the bottom of a 9-inch square pan.

Another fun bit of colcannon history was that traditionally charms were hidden in the mixture.  Your fortune, or fate if you will, depended on which charm you were served.  A ring meant you would get married in the coming year while a button (for the gentlemen) meant you would remain a bachelor and a thimble (for the ladies) meant you would remain a spinster. Finding a coin in your serving of colcannon meant you would come into wealth.  Ha!  What fun we shall have with OUR Colcannon Cheesy Potatoes with Kale.

In fact, while we could mix our kale mixture with mashed potatoes which is classic, adding a layer of potato puffs sprinkled with cheddar cheese instead was too hard to resist.

Be sure to check out the other wonderfully green recipes below from my “Celebrating Green and Welcoming Spring” friends. 

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Colcannon Cheesy Potatoes with Kale

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author adapted from Publix Apron Meals

Ingredients

• 8- ounces Boursin spread or cream cheese
• 1/2 cup milk
• 8- ounces white cheddar cheese grated
• 1/4 tsp. freshly cracked black pepper
• 3 cups baby kale finely chopped
• 2 scallions thinly sliced
• 4 cups frozen potato puffs

Instructions

• Preheat oven to 400 degrees.
• Whisk together Boursin or cream cheese spread and milk. Stir in 1 cup shredded cheddar cheese, black pepper, scallions, and chopped kale. Spread mixture in bottom of 9×9 pan.
• Arrange potato puffs in rows on top of cheese; top with remaining cheddar cheese.
• Bake for 35 – 40 minutes until potatoes are crisp and cheese is bubbly. Allow to stand 5 minutes before serving.

Pistachio Blueberry Cupcakes ~ Baking in a Tornado

Key Lime Chiffon Cake ~ Crumbs in My Mustachio

Asian Salad with Chicken ~ Tampa Cake Girl

Chocolate Mint Zucchini Swirl Bread ~ The Rowdy Baker

Roasted Tomato & Spinach Foccocia ~ Cooking From a SAHM

Lox me up and throw away the Key ~ Moore or Less Cooking Blog

Maple Poached Pear Salad with Walnut Crusted Goat Cheese ~ Hun, What’s for Dinner?

Green Tea White Chocolate Cheesecake ~ Manila Spoon

The post Colcannon Cheesy Potatoes with Kale appeared first on Lemony Thyme.

I have always loved mushrooms.  Raw.  Cooked.  Stuffed.  In Stuffing.  In fact, my very first (and only…to date) contribution to a cook book, was a little piece on Mushrooms.  Mind you I was 13 and my culinary skills were….non-existent.  I plan to share more about this fabulous family cookbook in the near future, but for now I’ll focus on these Italian Stuffed Mushrooms.

I recently saw a video from Another Pint Please on grilling.  One of the ‘grilled’ appetizers he shared was for stuffed portobello mushrooms.  The first thing he added to the mushrooms was a schmear of Boursin Spread.  Just so happens I made a batch of Boursin Garlic & Herb Spread over the weekend, which conveniently found it’s way into our stuffed mushrooms.

From there I called on my taste-bud memory to recreate my favorite stuffed mushroom recipe.  We’ll call those Craig’s Stuffed Mushrooms.  They have sun-dried tomatoes and cheeses and are so stinking good I crave them.

And request them, as often as Craig requests my Spinach Salad with Warm Bacon Dressing.  These two dishes share the same sort of rich unctuous finish.

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Italian Stuffed Mushrooms

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 oz. fresh mushrooms wiped clean
• 1 Tbl. olive oil
• 4 Tbl. Boursin herb spread
• 2 Tbl. sun-dried tomatoes packed in oil chopped
• 2 Tbl. red onion fine diced
• 1/2 tsp. fresh rosemary minced
• 1/4 cup Parmesan cheese grated
• 1/4 cup panko bread crumbs
• Freshly cracked pepper
• pinch red pepper flakes optional
• 2 Tbl. Parmesan cheese shredded for topping
• olive oil drizzle

Instructions

• Preheat oven to 350 degrees.
• Remove stems from mushrooms and reserve. Wipe mushroom caps with a dry towel. Place caps in an oiled baking pan. Fill each mushroom cavity with Boursin spread.
• Chop mushroom stems and sauté over medium heat with sun-dried tomatoes, red onion, and rosemary in 1 Tbl. olive oil until onion is tender.
• Remove from heat. Stir in Parmesan cheese and panko. Season with pepper.
• Top each mushroom cap with 2-3 Tbl. of filling mixture, squeeze gently with hand to form and help shape on mushroom caps. Sprinkle each with grated Parmesan cheese and a drizzle of olive oil.
• Bake for 20 – 25 minutes until golden browned. Let stand for 5 minutes before serving.

The post Italian Stuffed Mushrooms appeared first on Lemony Thyme.