And it’s time for more fun Irish eats!
And the countdown to next year begins because Jake and I are actually going to GO to Ireland! I have been pretty much OBSESSED with the idea. I mean I have always wanted to go but it never became number 1 on my list until recently. I have been reading so many novels centered on Dublin or the majestic cliffs of Killarney.
Then I watched P.S I Love You (for the 1,000,000th) time and it pretty much was a done deal. I CAN’T WAIT. So if anyone has ever been, I would LOVE some tips as this will be our first international excursion!
But, getting a house this year is #1 priority. And I am SO ready for a house of our own. So, you know my Happy Little House/Travel boards are filled with so many dream kitchens and bright green fields of Ireland.
Anywho, let’s focus in on this recipe.
As you can tell, I have been sharing a lot of more classic Irish recipes but decided that today needed a fun twist from the traditional Irish fare.
Instead of hitting up your local Irish pub, how about a night in with these nachos and a Netflix binge! It’s not Netflix, but I just finished Mildred Pierce and I cannot get over how it ended! Her daughter drove me nuts! And I really hope they put out another season on HBO Now.
Ok ok, back to the nachos.
Here’s how it goes: I started with a mix of sweet potato, russet potato, and rutabaga wedges. Because variety. I seasoned them with olive oil and herbs plus garlic and roasted them in the oven until browned. Then I topped with my favorite Irish toppings: kale, prosciutto, corned beef, water cress, tomatoes, a drizzle of mint pea pesto, and a sprinkle of goat cheese. To top it off I added some scallions.
This pretty much was dinner the other night. I served some wedges on a bed of greens and topped it with more pesto. SO GOOD. This can also be easily made to fit Whole30. Just omit the cheese and yogurt.
While I stick to a Whole30/Paleo lifestyle 85% of the time, I have learned from my many reintroductions that I can tolerate soft cheeses and yogurt now and then. I HIGHLY recommend doing the reintroduction as it tells you so much about what your body enjoys and doesn’t. Like I learned I CANNOT tolerate any soy products or dairy based dressings. But fermented yogurt seems to be fine.
I decided on goat cheese in this recipe because after I researched Irish cuisine I found that plain fermented yogurt plays a vital role in their diet. Especially in the old days. And goat cheese (or cheese in general) is big over there too!
And before I go, the pesto… oh em gee it’s a MUST. I plan on using it as salad dressing, toss with my zucchini noodles or GF pasta, or a topping for hummus! LOVE THIS PESTO!!