https://www.carolynscooking.com/cheesy-fried-colcannon-balls/

https://www.simplyhappenings.com/air-fryer-mashed-potato-balls/

Another St Patricks Day. Another great colcannon recipe. Actually looked at two different once. Tried the air fryer and deep frying. A combination of both won out.

I will come back later to further explain what I did. Thank you Carolyn's Cooking.

 EQUIPMENT INGREDIENTS    PREP TIME COOK TIME CHILLING TIME COURSE CUISINE SERVINGS 

Thermometer

 Spider strainer

 For the potatoes 

2 Pounds Yukon Gold potatoes (about 6-7 potatoes) peeled and cubed 

2 Tablespoons olive oil 3 Cups green cabbage (about ½ small head) finely chopped

 3 Garlic cloves minced

 ½ Cup whole milk 

2 Tablespoons unsalted butter e

Kosher salt to taste

 ¼ Cup scallions green parts only, thinly sliced( I didn't have the green scallions just scallions)

 ¼ Cup fresh dill (chopped I added flat leafed parsley instead)

Block whole milk, low moisture mozzarella cheese cubed 

1 Cup all purpose flour 

4 Eggs divided

 For the potatoes 

¾ Cup regular breadcrumbs

 ¾ Cup panko breadcrumbs

 3 Cups neutral oil for frying

 For the dipping sauce 

¾ Cup sour cream 

½ Cup mayonnaise

 1 Tablespoon lemon juice 

1 Teaspoon lemon zest

 1 very small garlic clove

 ½ Cup fresh parsley stems removed

 ½ Cup fresh dill stems removed

 ½ Cup scallion greens from about 3-4 scallions

I didn't have the greyed out ingredients. A drop of food coloring and a bunch of pesto sauce instead.

 Kosher salt to taste 

1. Add the potatoes to a large sauce pan. Add enough cold water to the pan to cover the potatoes. Bring to a boil and cook until tender, about 15-20 minutes. Drain. Add the potatoes to a large bowl and mash with the milk and butter. Stir in the scallions and dill and season with salt to taste. 

2. Meanwhile, sauté the cabbage. Heat the olive oil in a pan over medium heat. Add the cabbage and cook, stirring occasionally, until softened; about 10 minutes. Add the garlic and cook for 1-2 more minutes. Season with salt to taste. Stir the cabbage into the mashed potatoes and transfer to the refrigerator to chill for at least 1 hour or preferably overnight.

 3. Make the sauce. Add all of the ingredients for the sauce to a blender and blend on high until completely combined. Taste and adjust to your preference. Transfer the sauce to a bowl and chill in the refrigerator until ready to use.

 4. Make the potato balls. Line a large baking sheet with parchment paper and lightly dust with flour. Stir 1 egg into the potato mixture. With lightly floured hands, take a spoonful of the potato mixture and flatten it into a disk. Add a cube of cheese to the center and wrap the potato mixture around it. Transfer to the prepared baking sheet. Repeat until you have no more potato mixture left. Place the baking sheet in the refrigerator while you prepare the next step. 3/18/25, 7:48 AM Cheesy Colcannon Balls - Carolyn's Cooking 

 5. Prepare a breading station with 3 bowls or small baking dishes. Add the flour to one, the beaten remaining eggs to one and the breadcrumbs to one. Make sure the eggs are beaten well and the two types of breadcrumbs are combined well. Coat each potato ball in flour, then egg and the breadcrumbs. Transfer to the baking sheet and place back in the refrigerator while preparing to fry. 

6. Pre heat the oven to 350 degrees. Add the oil to a heavy bottomed pan fitted with a thermometer and heat to 300 degrees. Fry the potato balls in batches, making sure not to over crowd the pan, until golden brown on all sides. With a spider strainer or slotted spoon, transfer the potato balls to a paper towel lined plate and sprinkle lightly with salt. Transfer to a baking sheet and bake for 5 minutes until warmed through and cheese is melted.

 7. Serve the cheesy fried Colcannon balls with the dipping sauce. Enjoy!

 https://www.foodbymaria.com/stir-fry-veggies/

This was fortuitous. Looking for something new and we had lots of the ingredients. Came to respect Veggie Oyster Sauce.

 https://www.tasteofhome.com/recipes/vegetarian-skillet-enchiladas/#RecipeCard

Getting so lazy. Here is the recipe link.

Fine.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, I skipped this
• 1 can (15 ounces) black beans, rinsed and drained
  1 can (10 ounces) enchilada sauce- I made my own
  1 cup frozen corn

• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 8 corn tortillas (6 inches), cut into 1/2-inch strips
• 1 cup shredded Mexican cheese blend
• Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

Directions

1. Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortilla strips.
AdvertisementBring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. Garnish with optional ingredients as desired.

 https://www.allrecipes.com/recipe/47821/easy-apple-strudel/

Apple Strudel

Was amazing!!!

Thanks allrecipes.

 Adapted from https://www.recipetineats.com/cauliflower-cheese/

ROASTED CAULIFLOWER:

• ▢2 lb cauliflower florets (I did half. Just for two of us.)
• ▢2 tbsp extra virgin olive oil
• ▢1/2 tsp salt
• ▢1/8 tsp pepper

CHEESE SAUCE (MORNAY SAUCE):

• ▢4 tbsp  butter
• ▢3½ tbsp flour , plain flour
• ▢1 cup milk 
• ▢1 cup cream 
• ▢1/2 tsp salt
• ▢1/4 tsp nutmeg powder 
• ▢1 cup Red Leicester cheese (or cheddar), We mixed white and yellow cheddar
• ▢1/2 cup gruyère cheese , grated

TOPPING:

• ▢1/2 cup Red Leicester cheese (or cheddar), 
• ▢1/2 cup gruyère cheese , grated 

Instructions

ROASTED CAULIFLOWER:

• Preheat oven to 430°F
• Toss cauliflower in oil, salt and pepper and spread on a large tray.
• Roast 20 minutes (don't turn). Cauliflower should still be a firm, but with some color on them. Remove from oven.
• Turn oven down to 350°F.

CHEESE SAUCE (MORNAY SAUCE):

• Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
• Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
• Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
• Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
• Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

BAKE:

• Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
• Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
• Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
• Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

Recipe Notes:

1. Cauliflower – You’ll need a large one ~ 1.25kg / 1.5lb to get 1 kg / 2lb florets. Pro tip: See here for how I cut cauliflower into florets with minimal mess.

2. Cheese – It’s always best to grate your own rather than buying pre-shredded stuff, which contains anti-caking agents that can make sauces powdery. If using cups instead of weight measures, grate then pack the cheese tightly into the cup to measure.

• Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
• Gruyère –  A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).

3. Storage – Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.

Make ahead: Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.

4. Nutrition per serving. This recipe as written is unapologetically indulgent, replicating the luxury you’d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you’ll cut 40 calories per serving for every ½ cup / 50g of cheese you cut out of the recipe.

 I made these hot crossed buns. They were delish.

https://natashaskitchen.com/hot-cross-buns-recipe/

I made these egg cookies.  They were also delicious, but need some work for next year. I used slow cooking oats so next year will try quick cooking oats. Also, the icing I made was too runny so need to find that exact place between runny and stiff. Otherwise lots of fun. I found the egg plate at Dollar Tree.

https://www.tasteofhome.com/recipes/easter-egg-cookies/print/

Easter Cookies

 https://www.tasteofhome.com/recipes/easter-egg-cookies/

Well, I haven't made these. I did buy an egg plate from Amazon. Just waiting.

Marie