St.Patrick’s Day was a lot of fun with the kids this year.  We had our traditional St.Pats with friends party at Christen’s house.  She did such a great job planning an all green menu for dinner. We had grapes, salad, white and green clover shaped pasta, green jello, and a bunch of other green goodies. I think the best part was watching the kids, and adults, try to smash open the giant piñata. Everything was nut-free, even the contents in the piñata, and I am so grateful to have such thoughtful friends. I know it’s not always easy, or top of mind, to make sure things are nut-free.
Later on at home, Chloe and Carter were an absolute blast. It’s tradition in our family that we make corned beef, cabbage and vegetables for St.Pats, and the kids LOVE this meal (as does my husband, and it’s probably the easiest thing I make all year!).
After we eat, say an Irish toast, enjoy some Guinness or Green Milk, we dance to traditional Irish Music. It got a little wild! We love Irish music because it’s fun to dance to and very safe for family enjoyment. Below is what we made, along with a little twist on the boiled potatoes, that we don’t actually care for. This year, I roasted them separately with a bunch of herbs. Plates were cleared completely! For dessert, we enjoyed Guinness Cupcakes + Baileys Irish Cream Frosting, this recipe is on the blog as well. Delish!

  • 2lb corned beef + spice packet
  • 5 or 6 whole carrots, cut into matchsticks
  • 2-3 celery ribs, cut into same size as carrots
  • 10 baby red potatoes, scrubbed
  • 4 cups water (or chicken stock/veg.stock)
  • 6-8 oz of beer (I like Guinness)
  • 1 yellow onion, cut in half
  • 1/2 head cabbage
  • 1 tsp parsley
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp kosher salt
  • 1 tsp pepper
  • swirl of olive oil


  1. Place the crock pot onto level kitchen surface and turn on High.
  2. Put the carrots, celery, onion on the bottom of the crock pot.
  3. Place the corned beef on top of the vegetables.
  4. Pour the water + beer in.
  5. Sprinkle spice packet in
  6. Cover, and cook on High for 8 hours.
  7. Chop the cabbage and put into air tight bowl in the fridge.
  8. 1 hour before the meat is done, place the cabbage into the slow cooker and cook on high for the remaining hour.
  9. 1 hour before the meat is done, wash, and quarter the red potatoes.
  10. Place the quartered potatoes into mixing bowl. Add the swirl of olive oil to coat the potatoes. Add the herbs, salt and pepper. You can add other spices too, whatever you like. Make sure potatoes are coated completely.
  11. Place the potatoes onto a foil lined, rimmed baking sheet.
  12. In a pre-heated 425* oven, roast the potatoes for 45 min to 1 hour, stir occasionally.
  13. Everything should be ready at the same time.
  14. Enjoy, yield = 6