Tag archive for "featured"

Roasted Portobello Mushrooms with Skellig Cheese Breadcrumb Topping

No Comments 02 May 2014

We are pleased to have Dara Michalski as our guest blogger this week. Dara, a Canadian (“Canuck”) living in the United States, is the recipe developer and photographer behind the healthy recipe and running site, Cookin’ Canuck. Dara has been sharing her easy, innovative and healthy recipes with her readers since April 2009. More recently, she started writing about her adventures with running, including her first marathon.

Starting in September 2011, Dara’s cooking and view on health went through a transformation, leading to a 30-pound weight loss and a new dedication to moderation in eating and exercise. She believes that healthy eating doesn’t need to equal boring food!


There are some weekends that you look back on fondly and try to pinpoint exactly why it was so memorable. For me, the answer is usually two-fold: people and food. And if that food includes cheese, then the experience is given bonus points.

Last weekend, I traveled to Temecula, the picturesque wine country of southern California, for the second annual Big Traveling Potluck, a gathering of about 80 food bloggers. The weekend is about sharing information, making real life connections and eating. Always eating.


The weekend started off with wine tasting and dinner at Callaway Winery. The hors d’oeuvres starred Kerrygold cheeses in all their creamy glory. While I was smitten with the Black and White Pimento Cheese spread and Fig and Olive Tapenade (with cheese!), it was the Cashel Blue-Stuffed Olives that really stole the show. Try it…trust me.


Each talk throughout the weekend was filled with nuggets of inspiration, and we each took away the thoughts that spoke the most to us.

But true to form (we are food bloggers, after all), we were all excited for the next meal, whether it was smoked lamb, a grains and greens salad bar or egg and avocado-filled breakfast casseroles. I am happy to report that Kerrygold cheeses made their way into almost every meal throughout the weekend.

If you are ever trying to think of a way to kick up the flavor of your salad, I highly recommend sprinkling it with Aged Cheddar with Irish Whiskey. Amazing!


It wasn’t difficult coming up with this recipe. You see, mushrooms and cheese are two of my favorite foods, and they always make a happy couple. I had to grate twice the amount of the Kerrygold’s Skellig, their sweet Cheddar cheese, because I couldn’t stop popping it into my mouth while cooking.


These appetizers couldn’t be easier to put together. Simply toss the mushrooms in olive oil and balsamic vinegar, then top with garlic, tomato slices and a topping of Skellig Cheese , crispy panko breadrumbs and fresh basil.
If you want to make a full meal of these cheesy mushrooms, allow for two mushrooms per person and serve them on top of a bed of spinach.

Roasted Portobello Mushrooms with Skellig Cheese Breadcrumb Topping
Serves 6


  • 6 portobello mushrooms, stems & gills removed
  • 3 tbsp balsamic vinegar
  • 1 ½ tbsp olive oil, divided
  • 1 clove garlic, minced
  • 1 tomato, cut into six ¼-inch slices
  • ¼ cup + 2 tbsp (packed) Kerrygold Skellig Cheese
  • ¼ cup + 2 tbsp panko breadcrumbs
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 4 basil leaves, thinly sliced


  • Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
  • Place the portobello mushrooms in a baking dish.
  • Whisk together the balsamic vinegar and 1 ½ tablespoons olive oil, and rub the mixture on the mushrooms.
  • Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes.
  • In a small bowl, stir together the Skellig cheese, breadcrumbs, 1 tablespoon olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
  • Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Serve.

Quick and Easy Herbed Hollandaise, Served Cold

No Comments 25 April 2014

Hollandaise sauce, that finicky delight, has been many a cook’s Waterloo. It’s so easy to curdle the sensitive yolks, so simple to make the delicate emulsion separate like an unhappy couple. It’s a short-lived luxury, with a life span of a few fleeting hours. Or so you’ve been led to think.

With the simple recipe that follows, it’s possible to make the entire thing, in your blender, and keep it for at least 24 hours, chilled. And there’s no annoying water bath to reheat the sauce, because you serve it cold. Cold Hollandaise? Really?! Yes, and it’s wicked delicious.

The secret with cold Hollandaise, besides the blender prep and the ability to be chilled and held, is that it comes to life when served with hot food. A dollop flavored with dill over seared salmon fillet? Dreamy. Tarragon-scented, (technically, that’s Béarnaise) with steamed asparagus, salt-baked new potatoes or leg of lamb? Drool-worthy. Roasted shrimp with golden, saffron-tinged sauce? O.M.G. So, drop that whisk back in the drawer, melt that butter, crack those eggs and get ready to whirl your way into the sauce maker’s Hall of Fame.

Herbed Cold Hollandaise (an adaptation of a recipe from Delia Smith)


  • 1-2 tablespoons fresh dill, snipped
  • 12 oz (350 g) Kerrygold Butter
  • 2 tablespoons white wine vinegar
  • 4 tablespoons lemon juice
  • 6 large egg yolks
  • Large pinch salt


1. Melt butter in small, heavy-bottomed saucepan, heating butter slowly until it just starts to bubble.
2. In another small pan, bring lemon juice and white wine vinegar to a boil, lower to a simmer.
3. Meanwhile, put the yolks and a pinch of salt into blender (or food processor), blending yolks well on high speed. With blender still running, gradually add all of the vinegar-lemon juice mixture. Then, with blender still running, add butter very slowly to the mix in a very thin trickle.
4. Once butter is completely incorporated and sauce has thickened, pour Hollandaise in a small bowl and stir in the dill.
5. Let cool for a half hour or so, then cover with plastic wrap (poke a couple of small holes in wrap). Place in fridge and chill until sauce is cold and set.

Keeps for 24 hours or a little longer.

Before using, stir well to blend sauce, especially if it has separated.


Tarragon – add 1 to 1.5 tablespoons snipped tarragon. Dried tarragon may also be used: simply  add to wine/lemon mixture for a few minutes to re-hydrate.

Saffron – Steep ¼ teaspoon whole saffron in lemon/vinegar mixture as it is boiling, then add to yolks.

Other tasty herbs to use: basil, mint (fabulous with lamb), rosemary (use a half teaspoon, finely minced- rosemary can be very overpowering in large quantities).

Spices (add to lemon/vinegar while boiling): Freshly ground black pepper, curry, smoked paprika.

The Great, Big Beautiful Easter Egg of Cheese (and How to Make It)

No Comments 16 April 2014

We are pleased to have Marge Perry back again as a guest blogger this week. Marge is the publisher and author of the blog, A Sweet and Savory Life and her food writing appears frequently in Cooking Light, Everyday with Rachael Ray, Self, and more. She writes the daily Ask the Expert column for MyRecipes.com and is a long time newspaper columnist. She recently was awarded the Association of Food Journalists award for Best Food Essay of the Year.  Visit her blog and learn more about Marge.

You can have your charcoal pencils, palettes of colorful paint; keep your clay, plaster and papier-mâché and even your pastry bags with all the fancy tips. My new medium is cheese.

It began when I met a woman at a party and instantly liked her. It turned out she wrote a cookbook called Great Balls of Cheese- and then I liked her even more. (Because of course I would like someone who created an entire book on cheese balls).

For her book, my cheesy new BFF, Michelle Buffardi, created all kinds of enchanting, clever, witty and delicious cheese ball snacks and desserts. There’s the wise owl on the cover, the adorable little Mouse Bites (make ‘em with Kerrygold Skellig!) the Pigskin (a cheese football coated in crumbled bacon) Date and Blue Cheese Pops (move over cake pops!) and many other recipes ranging from kitschy to sophisticated and from savory to sweet.

The very best thing about the book for me, though, is that I found it inspiring. Every photo and recipe made me want to create a cheese ball of my very own*. With Easter just around the corner, I adapted the Ham and Cheese Easter Egg to serve as an appetizer for my holiday brunch. It was genuinely fun to make, and as I “worked” I found myself dreaming up all kinds of variations.

I’ll serve my Easter Egg of Cheese with seeded flatbread and baby carrots. I know it will be a conversation piece; a dish that will make people smile both before and while they eat it.

*or with kids!

The Great Easter Egg of Cheese
Adapted by Marge Perry from Great Balls of Cheese


  • 4 slices (3 ounces) ham
  • 8 ounces cream cheese (at room temperature)
  • 1 7-ounce block Kerrygold Dubliner, shredded
  • 1 tablespoon finely minced shallots
  • 1 tablespoon Dijon mustard
  • 1 small orange bell pepper
  • 4 chives
  • 1 scallion
  • other vegetables for decorating as desired


1. Chop 2 slices of ham in 1/8-1/4-inch pieces: you should have about 1/3 cup. Set aside the other slices.
2. Using a stand mixer or bowl and spatula, combine the chopped ham, cream cheese, Dubliner, shallots and mustard. Form into an egg shape (with a flat bottom) and wrap tightly in plastic wrap. Refrigerate at least 2 hours until the cheese ball is fairly set and firm.
3. Cut the vegetables in decorative shapes; cut one slice of the ham in ½-inch wide strips and the other in decorative shapes (such as diamonds, hearts, circles, etc.)
4. Place the cheese ball on a serving plate and use the vegetables to decorate it as you would an Easter egg. Wrap tightly in plastic wrap and refrigerate up to 24 hours.

Note: The ball itself will hold well for more than a week, but the decorations should be placed on within one day of serving or they will dry out.


Irish Potato Cakes- A Recipe from Clodagh McKenna

No Comments 09 April 2014

We are delighted to share a recipe from television food and travel personality, beloved Irish chef and acclaimed restaurateur Clodagh McKenna. She brings us all into her kitchen as she guides us through a year of cooking with Clodagh’s Kitchen Diaries: Delicious Recipes throughout the Year, published by Kyle Books.

Clodagh’s talents, lauded in her homeland, have also been praised in the U.S. Forbes magazine said, “McKenna is Ireland’s answer to Rachael Ray and Martha Stewart, a multi-talented food and home personality at the head of a fast growing media empire,” and Saveur called her “a natural cook, with her head straight on and a confident hand.”

In her book, Clodagh begins each season with advice on what to eat and when, along with tips for preserving the harvest from your own kitchen garden or the local market. She gives readers a year’s worth of menus and recipes for all occasions.

See her delicious Potato Cakes recipe below, or watch the video on You Tube.

Potato Cakes

“You can make this the night before and then just reheat in the oven the next day.” – Clodagh McKenna

(Makes 6 potato cakes)


  • 2 1/4 pounds potatoes, peeled
  • 1/2 cup crème fraîche
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped scallions
  • 1 ½ cups shredded Kerrygold Dubliner Cheese
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Kerrygold Irish Butter


  • Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.
  • While the potatoes are still hot mix in the crème fraîche, egg yolk, mustard, and salt and pepper. Mix in the scallions, cheese and thyme.
  • Add 1 tablespoon of the flour to the mixture to help make the consistency suitable for rolling out and sprinkle the remaining flour on your work surface. Roll the potato mixture out to 2 inch thick using a rolling pin and cut it into circles using a 4-inch cookie or biscuit cutter.
  • Melt the butter in a frying pan and fry the potato cakes on both sides until golden brown.

Recipe adapted from Clodagh’s Kitchen Diaries, Kyle Books (2013)


A Visit to a Four-Star Restaurant, and a Recipe from Cathal Armstrong; Kerrygold Butter-Poached Lobster with Parsnips

No Comments 04 April 2014


In Alexandria, Virginia, some people say Cathal Armstrong, chef-owner of Restaurant Eve, put their little town on the map. It wasn’t the rich colonial history, the charming brick buildings or the picture-perfect views. It was the food.

When Dublin-born Armstrong, who had cooked for years in the nation’s capital, located his first restaurant across the Potomac to Alexandria, the world took notice. So exquisite was the cooking that it soon attracted a celebrity clientele. It was the place President Barack Obama and First Lady Michelle Obama chose to celebrate their 19th wedding anniversary.


Recently, Kerrygold added to the celebrity roster by inviting members of the national food media to take the Amtrak from New York City to experience Armstrong’s talents and to celebrate the publication of his first cookbook, My Irish Table, co-written with David Hagedorn and published by Random House. The nine impressive media guests have a combined circulation of 21 million and monthly unique visitors of 9 million through their websites.

003- Cheese

The celebratory lunch began with a selection of Kerrygold cheeses, served with chutney and accompanied by beautiful house-made breads.

015- Lobster

The first course was luscious Kerrygold Butter Poached Lobster with Parsnip Purée, Braised Parsnips and First of the Season Morels. Out came the cameras and cell phones as everyone started clicking.

016- Lamb

The main course of Roasted Loin of Dublin Spiced Lamb with Heirloom Carrots and Brown Bread Cream followed, drawing murmurs of appreciation and more photography.

017- Dessert

To finish, Armstrong presented Kerrygold Brown Butter Cake with Meyer Lemon Curd. Every plate went back empty, with contented sighs.

Kerrygold has played a part on Armstrong’s menus at Restaurant Eve since the beginning. “Kerrygold butter is just simply the best,” Armstrong says. “It gives me a sense of nostalgia. It was the only butter I had growing up in Ireland. It is also the best butter product on the market. It has a rich, creamy taste on the palate, and there is no waxiness that you get with conventional butters. It is the only butter I will use at my restaurants.”

Armstrong’s advocacy isn’t just an Irish thing. “We even did a blind taste test with my chefs, and they all chose Kerrygold,” he adds.

Of his menu, Armstrong explains that it “…reflects the Virginia growing season and features the best hand-fed, farm-raised, organically grown bounty our region has to offer. We support humane, sustainable and responsible farming practices for the simple fact: local food, raised and produced by people who care tastes better.”

His leadership in the sustainable food movement is another reason Armstrong champions Kerrygold. “Besides the inherent quality of Kerrygold, another bonus for me, personally, is that because Kerrygold dairy products are produced by a co-op of farmers, some with as few as four head of cattle, I am supporting the small business model, as well as a more sustainable practice of farming,” he explains.

photo 4

After lunch, editors took a brief tour of Alexandria, visited Society Fair, Armstrong’s food emporium, and then headed home, laden with goodies from Society Fair and from Kerrygold, and knowing more about the remarkable chef in Alexandria, Virginia, who put a little town on the map.

Here’s a recipe for the Kerrygold Butter-Poached Lobster Tails, from Armstrong’s book, My Irish Table.


Kerrygold Butter–Poached Lobster with Parsnips

Cooking lobster in two steps, first just enough to be able to remove it from the shell, and then poaching gently in an emulsion of butter and water (known as beurre monté) imparts a smooth, silky mouthfeel and ensures that the meat will not be rubbery. Although clarified butter is a well-known condiment for lobster, it can be unctuous and leave your palate greasy. A much worthier foil is a butter emulsion such as the one in this recipe, made with lobster stock.

In the Restaurant Eve kitchen several years ago, I gathered our team of chefs to blind-taste some of the world’s great butters. Unanimously, Ireland’s own Kerrygold was the top choice. It’s made with milk from grass-fed cows raised on co-ops of small farms. Its sweetness enhances breads and potatoes beautifully.

The lobster can be cooked and shelled the day before serving. The parsnips can be blanched and the lobster stock made the day before, too. Warm the stock in a saucepan over low heat for a few minutes before using it to finish the parsnips. You will need poultry shears and a very large stockpot for cooking the lobsters.

Serves 4 


  • 4 (1 1/2 -pound) live lobsters
  • 1 gallon plus 3 tablespoons water
  • 1/4 cup distilled white vinegar
  • 1 pound cold unsalted Kerrygold butter, cut into 1-inch cubes
  • Micro cilantro, for garnish

Lobster Stock

  • 1/4 cup unsalted Kerrygold butter
  • 1 celery stalk, coarsely chopped
  • 2 shallots, coarsely chopped
  • 1/2 bulb fennel, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme
  • 1 fresh bay leaf
  • 1 sprig fresh tarragon


  • 1/2 pound parsnips, trimmed, peeled, and cut into 1/2 -inch pieces
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 13 tablespoons cold unsalted Kerrygold butter, cut into 1-inch cubes
  • 1 teaspoon minced fresh ginger
  • 1/2 cup lobster stock
  • Claw meat (reserved from the cooked lobsters)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon chopped cilantro

Cook the lobsters:

With your hands, pull the tail sections and whole claws off the lobsters’ bodies. Set aside the bodies. In a large stockpot, bring 1 gallon of the water and the vinegar to a rolling boil. Add the tails and claws. After 2 minutes, remove the tails. After 5 additional minutes, remove the claws.

Remove the meat:

While the lobsters are still warm, remove the meat from their shells. Using poultry shears, slit the underside of each tail shell and pull out the meat, then, using a chef’s knife, halve the meat lengthwise and remove the center vein from both sides. Place the claws between two kitchen towels and whack them with the back of a sturdy knife. Then use the shears to cut through the shells lengthwise, far enough so you can pop out the claw meat. Remove the cartilage from the centers of the claws and then dice the claw meat into 1/2-inch pieces. Reserve all shells for the sauce. Cover the tail and claw meat separately and refrigerate both.

Make the lobster stock:

Use poultry shears to split the reserved lobster bodies in half lengthwise. Inside the head on both sides, you will see feathery gills. Cut away and discard them. Use a cleaver or chef’s knife to chop the bodies into approximately 2-inch pieces. In a large, heavy saucepan over medium heat, melt the 1/4 cup butter. Stir in the celery, shallots, fennel, and carrots and let them sweat until soft but not at all brown, about 5 minutes. Stir in the lobster shells (including the tail and claw shells) and tomato paste. Add enough water to cover the shells by 1 inch. Increase the heat to medium-high and bring the liquid to a simmer. Lower the heat to medium and maintain the simmer for 45 minutes. Throughout the simmering, skim and discard any foam or impurities that rise to the top. Add the thyme, bay leaf, and tarragon and cook for another 10 minutes. Strain the stock through a large-mesh sieve into a large container. Clean the pot and strain the stock into it through a fine-mesh strainer. Simmer the stock over medium-high heat until it is reduced to 1/2 cup, about 90 minutes.

Meanwhile, blanch the parsnips:

Put the parsnips, salt, and sugar in a heavy saucepan, cover with cold water, and bring to a boil over high heat. Lower the heat to medium and simmer until the parsnips are tender but still firm, about 5 minutes. Transfer the pan to the sink and run cold water into it in a thin stream for about 6 minutes to slowly stop the cooking process and cool the parsnips completely. Drain the parsnips. If more than a few minutes remain to complete the stock, refrigerate the parsnips.

Finish the parsnips:

In a slope-sided sauté pan over medium heat, melt 1 tablespoon of the 13 tablespoons of butter. Stir in the ginger and cook until tender, about 3 minutes. Add the blanched parsnips and lobster stock. Increase the heat to medium-high and bring to a boil. Stir in the remaining 12 tablespoons of butter. Once it is incorporated, add the claw meat, lime juice, and cilantro. Keep warm over very low heat.

Poach the lobster tails:

Run a bamboo skewer lengthwise through each tail half to keep them from curling when poaching. In a medium saucepan over medium-high heat, bring the remaining 3 tablespoons of water to a boil. Lower the heat to medium and whisk in the cubes of the pound of butter one by one until completely incorporated. Then decrease the heat to low, add the reserved lobster tails, and poach them until a cake tester inserted into the center of one and pressed to your lips feels warm, about 8 minutes. (Be careful not to overcook the lobster or it will be tough.)

Present the dish:

Divide the parsnip mixture among 4 pasta bowls and top each with 2 lobster tail halves. Garnish with micro cilantro and serve immediately.

Kerrygold Cheesy Chicken Fajita Subs

No Comments 28 March 2014

Roast Chicken Fajitas and Irish Cheddar On a Sub? What’s Not to Love?

Roast chicken, fresh from the oven. Crisp brown skin, moist flesh, bones to pick…it’s a delight from start to finish. Whether from your own oven, or the supermarket’s rotisserie, it’s a great dish to build a meal around. But then, on day two or three, when the skin’s been snitched by the lucky and the swift, and the legs and bits of breast meat are all that cling to the carcass, it’s time to step in with a little imagination and turn this bird around.

One way to please your entire crew and still make a healthy dish is to turn it into fajitas. Shred the chicken and toss it in the pan with sautéed sliced red and yellow peppers, onions and a seeded jalapeño if you like a little heat. (If you’d like a little smoke with that heat, finely slice a chipotle pepper or two, straight from the can.)

Once you’ve got the fajita portion of this dish under way, slice a baguette lengthwise, remove a bit of the middle and toast it lightly under the broiler.

When the chicken and vegetables are ready, top the bottom half of the baguette with the chicken mixture and a couple of good handfuls of grated Kerrygold Aged Cheddar, (or Dubliner, if you prefer). Run the open sub under the broiler, briefly, until the cheese melts and browns just slightly. Sprinkle with cilantro leaves and chopped scallions, and press top down on all that cheesy, chicken-y goodness. If you’re really going for broke, generously spread the inside of the top of the baguette with guacamole before you stamp it down. By this point, no one you’re feeding will either know or care that the chicken was on its last, um, leg.

Cheesy Chicken Fajita Subs


  • 2 tablespoons cooking oil
  • 1/2 cup each sliced red and yellow bell peppers (substitute green pepper for either)
  • 1/2 cup sliced onion
  • 1-2 tablespoons minced jalapeño or thinly sliced canned chipotle pepper (optional)
  • 4 cups shredded or cubed roast chicken
  • Salt, pepper to taste
  • 2 cups (or more) grated Kerrygold Aged Cheddar (or Dubliner)
  • 1/2 cup of your favorite salsa
  • Guacamole (optional)


  • Heat the oil in a large skillet
  • Sauté peppers and onions (including jalapeños or chipotles) until just tender
  • Add chicken and warm through
  • Season with salt and pepper
  • Remove from heat, toss with salsa
  • Toast baguette
  • Top with fajita mixture and cheese
  • Broil just until cheese melts and browns a wee bit
  • Remove from broiler
  • If using guacamole, pile it on
  • Close sub, press halves gently together
  • Using serrated knife, slice into 4” pieces, using a gentle sawing motion
  • Enjoy with your favorite soda or brew!

Light Baked Potato Soup Recipe

No Comments 22 March 2014

Diana Johnson is a recipe developer, food photographer, writer, and cooking instructor. She is also the creator of Eating Richly Even When You’re Broke at EatingRichly.com, focused on healthy affordable recipes rich in nutrition and flavor. She lives in Auburn, Washington with her husband, baby boy, and several furry family members. Diana loves helping people solve their food dilemmas, and her current passion is creating recipes specifically for tired and hungry breastfeeding moms.


I am finally able to start working a little bit of dairy back into my diet, a full year after having to stop eating dairy while breastfeeding. I still need to do small amounts (like a little milk in my tea, or one serving of cheese), and I can’t have it every day. Since dairy cheese is still a rare treat, I definitely want the good stuff, and that means Kerrygold.

I’ve been a big Kerrygold fan since trying their Dubliner for the first time, years ago. When the opportunity came up to be a part of their blogger network, I was one of the first in line. Being a part of the network means getting a first look at new products, an insider scoop on announcements and campaigns, plus great coupons and samples. Pretty sweet right?

The latest cheese Kerrygold sent me to try is their Reduced Fat Dubliner, and I have to admit that I was skeptical. Dubliner is such a wonderful, rich, flavorful cheese. Why would you mess with a good thing?

Then I tried a piece…and I didn’t notice a difference. Somehow, Kerrygold managed to capture the beautiful aged flavor of Dubliner, with 33% less fat. Now fat in food isn’t bad for you, but too much fat is. So reduced fat cheese means you can just eat more of it, doesn’t it?

The really great thing about the Reduced Fat Dubliner is that, because it has such great flavor, you don’t need to add a lot of additional fat for flavor when you cook with it. I decided to feature this feat of flavor in a creamy baked potato soup. This soup is rich and flavorful as well, but the flavor comes from the Dubliner, not from the addition of cream, sour cream, or cream cheese, which is used in pretty much every other baked potato soup recipe I’ve seen.

I also use some turkey bacon, which pairs really well with the cheese, and onions. But really, it’s a simple recipe, and Reduced Fat Dubliner is the star.

How would you use Reduced Fat Dubliner?




Light Baked Potato Soup Recipe
Author: Diana Johnson
Nutrition Information
  • Serves: 8
  • Serving size: 1.5 cups
  • Calories: 408
  • Fat: 8.71g
  • Saturated fat: 5.22g
  • Carbohydrates: 63.93g
  • Sugar: 4.83g
  • Sodium: 1069.58mg
  • Fiber: 6.79g
  • Protein: 19.8g
  • Cholesterol: 23.13mg
Recipe type: Soup
Prep time:  
Cook time:  
Total time:  
Light Baked Potato Soup is still rich and creamy, but actually good for you!
  • 1 Tablespoon Kerrygold Unsalted Butter
  • 1 yellow onion, chopped
  • 4 large russet or baking potatoes (about 5 pounds), cut into large chunks
  • 2 quarts (64 ounces) chicken stock
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 5 strips cooked turkey bacon, chopped
  • 7 ounces Kerrygold Reduced Fat Dubliner Cheese, shredded
  • ¼ cup chopped green onions
  1. Melt the butter in a large pot on medium high.
  2. Add the chopped onion and cook for one minute until onion is soft.
  3. Add the potatoes, and cook an additional 3-5 minutes, until they get a little color on them.
  4. Pour in the chicken stock, and add the salt and pepper. Bring heat up to high.
  5. Cook the soup for 15-20 minutes, until the potatoes are completely soft and easily pierced with a fork.
  6. Turn off the heat, and use an immersion blender to carefully puree the soup. You can make it as smooth or chunky as you’d like. We prefer ours with some bite sized potato chunks.
  7. Stir the bacon and cheese into the soup. Add additional salt or pepper to taste as needed.
  8. Dish the soup up and top with chopped green onions.
Approximate cost/serving: I find the Reduced Fat Dubliner runs around $6 for a 7 ounce package.You can save money by making your own stock, and by regrowing your cut green onions in water. I find this batch of soup to cost around $12, which means just $1.50 per serving.Vegetarian/Gluten Free: You can make this vegetarian by skipping the bacon, though it will still have dairy. Make sure if you use boxed or canned stock that it’s gluten free.

Corned Beef’s Best Friend: Whiskied Scalloped Potatoes with Cheese

No Comments 17 March 2014

We are pleased to have Marge Perry back again as a guest blogger. Marge is the publisher and author of the blog, A Sweet and Savory Life and her food writing appears frequently in Cooking Light, Everyday with Rachael Ray, Self, and more. She writes the daily Ask the Expert column for MyRecipes.com and is a long time newspaper columnist. She recently was awarded the Association of Food Journalists award for Best Food Essay of the Year.  Visit her blog and learn more about Marge.

Pity the poor potato, who most of the year lives shyly and simply in the shadow of the meat with which it is served.

Not on St. Paddy’s Day. No, this is the day to celebrate the potato, to be sure it sits side by side with that corned beef; every bit as important, every bit as much a star.

On St. Paddy’s Day,  the genteel spud will hook arms with its meaty BFF and strut across the dining table together.

To give the potato the courage it takes may require a shot or two of Irish whiskey (for the potato, not the cook) along with plenty of well-fortified cheese.  If the corned beef gets slightly miffed at all the attention paid to the potatoes, so be it. In the end, we’ll know there were two stars at the table.

Whiskied Scalloped Potatoes with Cheese

  • 2 ounces salted butter, cut in bits
  • 1 cup minced shallots
  • ¼ cup Irish whisky
  • 3 tablespoons flour
  • 2 cups milk
  • 1 tablespoon Dijon mustard
  • 14 ounces Kerrygold Aged Cheddar with Irish Whiskey
  • 2 ½ pounds potatoes, peeled and cut across in very thin slices
  1. Preheat the oven to 350° F. Butter a 2 quart, or 11 x 7 casserole dish.
  2. Melt the butter in a large saucepan; stir in the shallots and cook until soft, about 2 minutes. Stir in the whiskey and cook, stirring, until the liquid is nearly gone, about 30 seconds. Add the flour and cook, stirring, until it is no longer visible. Slowly whisk in the milk and mustard, stirring constantly, until the sauce is as thick as heavy cream and easily coats the spoon, about 3 minutes. Remove from heat and stir in the cheese until the mixture is smooth.
  3. Place about one-third of the potatoes in a slightly overlapping layer on the bottom of the baking pan. Top with 1 cup of the sauce, spreading it evenly over the potatoes. Repeat with another layer of potatoes and a second cup of the sauce. Place the final layer of potatoes on top and cover with the remaining sauce mixture.
  4. Bake 40 minutes until nicely browned; cover loosely with foil and bake until the potatoes are fork tender, about another 40 minutes.


Serves 8-10.

May be made early in the day and reheated.


Corned Beef

  • 1 bay leaf
  • 3 whole cloves garlic
  • 2 whole cloves
  • 2 tablespoons pickling spice
  • 4 pounds cured corned beef
  1. Combine the bay leaf, garlic, cloves, pickling spice and corned beef in a large pot. Add enough water to cover the thickest part of the meat by 2 inches and bring to a boil.
  2. Immediately reduce the heat to medium low and gently simmer 3 hours, or until the meat is fork tender. Remove it from the pot. Allow the meat to stand 5 1- minutes before cutting across the grain in very thin slices.

Makes 8 servings

Note: Corned beef shrinks to about half its original weight when cooked.

Toast St. Paddy’s Day with this Skellig, Bacon and Beer Bread! Literally.

No Comments 13 March 2014

The parade for St. Patrick’s Day is gathering, and the usual suspects of food and fun  about to converge upon us. Say hello to a river of green beer, mounds of corned beef, potatoes and cabbage. And soda bread…dear soda bread, the quiet one at the party, who always seems to be there to clean up after the others have gone.

Rather than inviting this dear, dependable girl to your table, allow me introduce you to her adventurous older sister – Skellig, Bacon and Beer Bread. She’s the one who moved to the city and learned a thing or two. Just as easily prepared, she’s a welcome addition to any party. Make a loaf of this quick bread (no yeast needed) to accompany your St. Patrick’s Day spread, but don’t stop there. Toast thick slices of it, slathered with Kerrygold Unsalted Butter, to accompany your breakfast eggs; go extra-cheesy and make a pressed sandwich with a good bit of grated Skellig, some caramelized onions and sautéed mushrooms. Slip it under an egg salad with a horseradish-y mayo and a sprinkle of scallions, or swap out the egg salad for slices of rare flank steak along with the horseradish mayo, a handful of arugula (dress it in a bit of olive oil) and paper thin slices of red onion. And with saucy, finger-lickin’ barbecued chicken? Don’t get us started!  However you choose to use it, this flavorful loaf will have you saying, “Sláinte, and pass me the butter!”

Bacon & Beer

Skellig, Bacon and Beer Bread


  • 3 cups all-purpose flour
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper, plus extra for the top
  • 5 pieces bacon, cooked and diced
  • 2½ tsp baking powder
  • 12 oz beer – a wheat beer works nicely, or a lager
  • 4 Tbsp Kerrygold Unsalted Butter, melted
  • 1 cup shredded Kerrygold Skellig Sweet Cheddar


  • Preheat oven to 375 degrees F
  • In a large bowl, whisk together the flour, sugar, salt, half of the chopped cooked bacon (reserve half for the top), cheese (reserve a quarter cup for the top), black pepper and baking powder
  • Stir in 2 Tbsp melted butter and 12 oz beer until just combined
  • Pour into a 1.5 qt loaf pan that has been brushed with a bit of the butter
  • Pour the remaining 2 Tbsp melted butter over the top
  • Sprinkle with remaining bacon, cheese an a grind or two of pepper
  • Bake for 40-45 minutes or until the top has turned golden brown



If you’d like to spice up your St. Patrick’s party, add the following to the bowl at the beginning:

  • ½ tsp chili powder (or ½ tsp smoked paprika)
  • ½ tsp garlic powder
  • 2 tbsp minced jalapenos








Quinoa Breakfast Mason Jar- A Healthy and Hearty Breakfast!

No Comments 05 March 2014

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com. She is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free ‘Clean’ recipes for the home cook.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome and Heavy Metals exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Amie’s work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple.

Amie Valpone TheHealthyApple.com

I call this my healthy and hearty breakfast! Moms have been making breakfast forever and my mom always ran out of ideas for what to serve us as kids. I feel good about this healthy version and have never met a child or adult who doesn’t love eating out of a fun mason jar! If you like grains as much as I do but can’t eat gluten, you no longer have to do without. I wake up early just to make this breakfast for my family and they love spooning out the breakfast into their mouths at the kitchen table or they screw on the tops and bring them to work or school along with a spoon. This recipe can also be saved in the fridge so you have an easy meal on the go for the rest of the week.

Quinoa is one of just a few grains that I find light enough to enjoy in the summer and spring while hearty enough to enjoy in the winter as well, which is why March is such a great time for a comforting dish like this. We’re saying good-bye to winter and welcoming spring but we still yearn for those cozy morning meals. For a warm and satisfying dish, try this combination of quinoa, egg, cheese and the crunchy nut topping. The combination of fiber, protein, calcium, healthy fat, and other nutrients will fill you up until lunch. You can stock up on pine nuts so you can enjoy this recipe throughout the spring, as well.

Something great about dark leafy greens, like the kale I used in this recipe, is that they are so full of body-loving nutrients that it doesn’t matter how you prepare them, as long as you include them in your diet somehow. You can say good-bye to those days of being intimidated by your produce department in your food store. Grab a bundle of kale the next time you walk by the veggies and your body will thank you. Trust me; dark leafy greens are full of chlorophyll, vitamins, fiber and calcium. It’s a great way to start your day, lift your mood and balance your palate. I keep a variety of healthy grains in my kitchen, but quinoa is my go-to when I don’t have a lot of time and I need a quick meal. Unless you’re serving up instant rice, you can’t really beat the 15-minute cook time, can you?


Quinoa Breakfast Mason Jar

Serves 4

• 1 cup quinoa, rinsed
• 2 cup vegetable broth
• 2 Tbsp. extra-virgin olive oil
• 2 cups kale, finely chopped
• 2 garlic cloves, minced
• 4 large eggs
• 1 cup Kerrygold Skelling Cheese, shredded
• 1 pint cherry tomatoes, quartered OR tomato sauce
• 1/3 cup pine nuts
• 2 Tbsp. finely chopped fresh oregano
• 1/4 tsp. crushed red pepper
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 2 scallions, thinly sliced

1. In a large pan, bring quinoa and vegetable broth to a boil, then reduce heat to a simmer and cook for 15 minutes or until broth is absorbed and quinoa is tender.
2. In a separate skillet, heat olive oil with garlic for 1 minute. Add kale, eggs and cooked quinoa; cook until kale is tender. Then add Skelling cheese, tomatoes, pine nuts, oregano, crushed red pepper, sea salt and pepper. Cook for another 2-3 minutes. Remove from heat and transfer to four mason jars.
3. Garnish with scallions and serve warm or store in the fridge to enjoy for breakfast.


© 2014 Grazings: The Kerrygold Blog. Powered by WordPress.