Season Fresh Asparagus Glazed with Butter

Mar 25, 2013

Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus.  This recipe goes from fridge to table in just 15 minutes.

Prep time: 5 min   Cook time: 10 min  Serves: 6

What You’ll Need
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
2 pounds asparagus, trimmed and cut into 1-inch pieces
6 tablespoons butter

How to Make It

1. Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
2. Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.

Source: Campbell’s Kitchen

Classic Irish Stew

Mar 13, 2013

Irish Stew is a filling, simple dish that is full of flavour and is very easy to make. Typically prepared for St. Patrick’s Day, Irish Stew is Ireland’s national food dish and is enjoyed all year long. Serve with Brown Irish Soda Bread – it’s great for soaking up the rich broth.

Ingredients:

• 2 tbsp vegetable oil
• 1 lb/500g mutton or lamb cutlets (bone removed) cut into 2″/5cm chunks
• 2lb/ 1 kg potatoes, peeled and cut into quarters
• 1 cup/115g onion, roughly chopped
• 1 cup/ 100g leeks, cleaned and finely sliced
• 1 cup/170g carrots, roughly chopped
• 1½ pints / 750 ml dark beef stock
• 2 or 3 cabbage leaves, thinly sliced (optional)
• Salt and Pepper

Preparation:

Heat the oven to 350F/180C/ Gas 4

• In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
• Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
• Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn’t reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.

Serve piping hot with Brown Irish Soda Bread.

Easy Green Velvet Cupcakes

Mar 13, 2013

For a green twist on classic red velvet cupcakes, stir green food color into basic cake mix and add pure vanilla extract, sour cream and cocoa powder. Whip up minty green cream cheese frosting and decorate with green sprinkles or colored sugar to make them fun for kids of all ages.

Ingredients

• 1 package (18 1/4 ounces) German chocolate cake mix with pudding
• 1 cup sour cream
• 1/2 cup water
• 1/4 cup unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1 bottle (1 ounce) McCormick Green Food Color
• 3 eggs
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 container (16 ounces) cream cheese frosting or Vanilla Cream Cheese Frosting (recipe follows)
• Green sprinkles (optional)

Minty Green Cream Cheese Frosting:
Stir 1/2 teaspoon McCormick Pure Peppermint Extract and 1/2 teaspoon McCormick Green Food Color into canned cream cheese frosting or Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting:
Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth. Makes 2 1/2 cups.

Preparation

1. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
2. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack. Frost with cream cheese frosting. Decorate with sprinkles, if desired.

Preparation Time: 20 minutes   Cook Time: 20 minutes   Serves: 24 servings

For more St. Patrick’s Day ideas and recipes, visit www.McCormick.com, www.Facebook.com/McCormickSpice, or www.Pinterest.com/mccormickspices.