Finger foods | Irish American Mom

Tayto Crisps

February 10, 2015 by Irish American Mom 27 Comments

Tayto cheese and onion crisps are a favorite Irish snack. These highly seasoned potato chips boast a very distinctive flavor, and are perfect with a pint of beer.

A sharp cheddar taste explosion with overpowering onion strains, combines with deep fried potato slivers, creating a taste of Ireland I absolutely adore.

No American chip tantalizes my taste buds like a good old Irish Tayto crisp. No fancy bistro or pub crisps for me, thank you very much. I’ll stick to Mr. Tayto’s favorite crisp.

Please God I’ll never have to choose a last meal, because if I did, I would order a Tayto cheese and onion sandwich, made with fresh white sliced pan, slathered in Kerrygold butter. And of course I’d wash it all down with a nice cup of tea. Or maybe for my last meal, I’d get a pint of beer too.

When I arrive back to Ireland my first meal is usually a Tayto sandwich with a lovely cuppa. I relish every bite.

Mercifully I can satiate my Tayto longings in Kentucky. The Celtic shop near Louisville’s favorite Irish pub, Molly Malone’s, stocks these cheese and onion delights. My husband usually picks up a bag or two when he goes to watch soccer or GAA matches at the pub.

I’m such an addict I’ve even munched through a bag of Tayto while sipping a glass of wine.

Not exactly a gourmet’s delight. But let’s face it! Cheese and wine are considered a complimentary pairing, so I just take my gastronomic experience to a whole new level of unapproved decadence.

Now any Irish people reading this blog post will fully understand the flavor question I am about to pose:

Tayto vs King ???

Which bag wins? This is an age old debate amongst Irish crisp lovers. Originally created by two separate companies with slightly different recipes for this beloved Irish flavor combination, both brands have dedicated and loyal customers.

Tayto are cheesy. King are more oniony. Or maybe it’s the other way around. My memory fades.

This taste off is no competition in my book. King crisps are just a tad highly seasoned for my palate, so for me, Tayto crisps win every time. There are many who totally disagree with me.

But I confess, in a pinch, when I can’t lay my hands on a bag of Tayto, I’ll succumb and munch my way through a bag of King crisps, or maybe even two bags.

And recently I discovered the same company now makes both types of crisps. Hopefully they are preserving rival flavorings from days gone by.

And here’s my Valentine’s Day warning! If your beau takes you to a pub, don’t touch a Tayto crisp if you intend to keep your breath fresh. These crisps are flooding with flavor just waiting to overpower your whole mouth.

My husband is more of a salt and vinegar kind of guy, and Tayto have the perfectly seasoned packet to suit his taste buds. But me, I stick to cheese and onion, a true taste of Ireland in my book.

A mere whiff of an open bag and I’m in crisp lover heaven.

I don’t care if health gurus claim this type of snack is nutritiously vacuous. I don’t even look at the ingredient list for fear I would discover some ingredient that might end up being a deal breaker for me and my bag of Taytos. I don’t indulge very often so I overlook a little preservative or flavor enhancer every now and then.

Whenever I can lay my hands on a pack of cheese and onion Tayto crisps I relish every last morsel. I’ve even inhaled the last irresistible, piquant aromas from an empty bag.

And so, if you venture to Ireland this summer why not try a bag of Irish crisps. But be warned! The flavor will be very strange for American trained taste buds. These crisps whack a true taste wallop with a smacking, savory zing.

I hope you enjoyed this little trip down my snack memory lane, and that you too enjoy Tayto crisps, a scrumptious, full-flavored taste of Ireland.

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

P.S. This is not a sponsored post. The makers of Tayto/King crisps and Kerrygold butter have never heard of me. I wrote this post purely to introduce my favorite Irish snack to readers.

Purchasing Tayto Crisps Online In America:

A quick disclosure note: The link below is an affiliate link and I will receive a commission if you choose to make purchases using this link. Thanks in advance if you do utilize this link for your Irish shopping.

Over the past few months I have received many e-mails from readers requesting information on where to purchase Irish food items in the United States. And so for anyone in America interested in purchasing Tayto crisps or other Irish food treats check out the Food Ireland website. They have a wonderful selection of Irish goodies which can be shipped throughout the United States.

Curried Parsnip Crisps

October 17, 2014 by Irish American Mom 7 Comments

Curried parsnip crisps are a perfect garnish for soup, a healthier alternative to store bought crisps or chips, or a simple tasty snack.

Baked in the oven, these crispy vegetable wafers can be seasoned and spiced up whatever way you choose.

I love to add these flavorful parsnip shavings to the top of parsnip and apple soup -they’re a simple, elegant garnish. They’re also great to pass around as nibblers with soup.

Parsnip crisps is what I like to call these tasty morsels, but I suppose in America they might be called parsnip chips. However, these shavings are thin and crispy, not thick and chunky like an Irish chip, so the name parsnip crisps describes them perfectly.

And you won’t believe how easy they are to make.

Ingredients:

1 parsnip
1 tablespoon of vegetable or olive oil
1 teaspoon of curry powder

Pre-heat the oven to 400 degrees Fahrenheit.

Peel the parsnip, and discard the skins, so you won’t get them mixed up with the parsnip shavings.

Using the vegetable peeler, scrape thin wafers down the length of the parsnip. Don’t worry if they split halfway down.

Keep turning and shaving the parsnip until you reach the woody core at the center. Throw this away, since it produces coarser, less tasty crisps. (If, like me, you go by the motto waste not want not, you can always toss the parsnip core into the pot when you’re making stock).

Next, pour the oil into a bowl and mix in the curry powder. I love the flavor of curry with parsnips. Season the oil with salt and pepper if desired. I find these crisps are just fine without any added sodium when spiced up with curry powder.

Chili and Mexican spices work well too. Feel free to experiment with your favorites.

Next, toss the parsnip shavings in the seasoned oil to coat them fully.

Parsnip crisps can be deep fried in oil, but I prefer to bake mine in a hot oven.

Lay the parsnip shavings in a single layer on a baking tray.

Pop them in the oven for about 5 minutes. Turn them at this point, and then pop them back in for another 5 to 10 minutes.

These crisps are very thin, so they can burn easily. Since temperatures vary from oven to oven, watch them closely so they do not burn.

Remove them from the oven and lay them on some paper towels to remove any excess oil.

Once they cool a little they’re ready to eat.

I just can’t help sneaking a few before they ever adorn a soup bowl.

These little snacks are simply delicious, and my kids love them.

I hope you enjoy this recipe for a simple vegetable garnish to dress up soups.

Here’s the printable recipe:

Parsnip Crisps

Print recipe

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Meal type	Snack

Parsnip crisps are a healthier alternative to store bought crisps or chips, and are a simple tasty snack. They can even be used to garnish soups and salads.

Ingredients

1 Medium parsnip
1 tablespoon vegetable or olive oil
1 teaspoon curry powder

Directions

Step 1	Pre-heat the oven to 400 degrees Fahrenheit.
Step 2	Peel the parsnip and discard the skins. Using a vegetable peeler, scrape thin wafers down the length of the parsnip. Keep shaving the parsnip until you reach the woody core. Throw this away.
Step 3	Pour the oil into a bowl and mix in the curry powder. Toss the parsnip shavings in the seasoned oil to coat them fully.
Step 4	Spread the parsnip shavings in a single layer on a baking tray.
Step 5	Bake in the 400 degree F. oven for 5 minutes. Turn them at this point, and return them to the oven for another 5 to 10 minutes. Check the parsnip crisps frequently, since they can burn easily.
Step 6	Transfer the cooked crisps to a layer of paper towels to cool.
Step 7	Serve as a snack, or use to garnish soups and salads.

Check out my complete recipe list here.

Happy snacking.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Cheesy Mushroom Potato Bites

August 19, 2014 by Irish American Mom 10 Comments

Irish cheddar and mushroom potato bites are tasty little appetizers, that can even double up as a side dish. These versatile little morsels are perfect for parties, especially Irish themed celebrations.

Preparation can be completed ahead of time. The only step required at party time is to pop them in the oven until the cheese melts with ooey gooey goodness.

This recipe is similar to ones for loaded baked potatoes, but rather than using a big, old Idaho potato, these scrumptious little mouthfuls call for baby red potatoes.

Boil the spuds first, scoop out the flesh, mix in some extra deliciousness, reload the skins, sprinkle with cheese, bake and here ya go!

They really are simpler than they sound.

Ingredients for Cheesy Mushroom Potato Bites:

15 small read potatoes
8 ounces of shredded white cheddar cheese
4 ounces of butter (halved)
2 tablespoons of milk
8 ounces of chopped button mushrooms
2 cloves of garlic minced
2 teaspoons of chopped fresh thyme
1/4 teaspoon of salt
1/4 teaspoon of pepper
parsley to garnish

First step involves boiling up those potatoes. I like to steam mine. When they’re cooked I just turn off the ring and let them cool in the pot. If you boil them, once the spuds are fork tender, strain them, then leave them to cool so that you won’t burn your fingers when you scoop out the flesh.

Next chop up the mushrooms into fairly fine pieces. Then mince the garlic. While the potatoes are cooling cook up the mushrooms.

Turn the oven on to 425 degrees F. to pre-heat at this point.

Melt half the butter in a skillet over medium heat.

Add the chopped mushrooms and garlic and cook in the butter for about 3 minutes.

Add the chopped fresh thyme leaves.

When the potatoes are cool enough to handle cut each one in half. Now you want to be able to lay the potatoes on a flat surface so don’t cut them directly in the center where the potato is shortest. Hold the spud so the pointier end is up and slice down through it. That way you’ll have a flatter surface on which to balance the potato shell.

Next scoop out the center of each potato half using a melon baller. Put the scooped flesh into a mixing bowl. Now don’t scoop right down to the skin or your appetizers will fall apart. Leave enough flesh so the sides are well supported.

I line up the skins on a foil covered baking sheet, that I spray with a little oil. Cheese will ooze everywhere when you cook these babies so the foil makes clean up a cinch.

Mash all the potato flesh in the bowl, add the milk and the other half of the melted butter.

Season with pepper and salt.

Add about 2/3’s of the cheese, reserving the last third to sprinkle on top of the appetizers.

Next add the cooked mushroom mixture and combine everything together.

Now you’re ready to reload those potato skins.

I use my melon baller once again, to refill the potato shells with this scrumptious mixture.

Once they’re all loaded there’s one final step, and for me it’s the crucial step to ensure these little morsels are extra tasty.

Sprinkle the remainder of the cheese on top of each potato bite.

I like to use Kerrygold Dubliner cheese. It is a really sharp, white cheddar, but I love the extra tang it adds to these little bites.

Bake the appetizers in the pre-heated oven for 15 to 20 minutes.

They’re ready when they cheese has melted and is turning a light golden brown.

If you prepare these appetizers ahead of time, and keep them refrigerated prior to cooking, they’ll require the full 20 minutes, maybe longer, to heat through.

Once they’re cooked I like to stand them on some paper towels to absorb any excess grease. Let them cool slightly before garnishing.

Serve these potato bites warm as party finger food, or they also make a lovely side for chops and steaks.

I hope you like these potato appetizes as much as I do. They’re hard to photograph well. I don’t think these shots do them justice.

Trust me the hint of thyme with the mushrooms and creamy potato filling is simply scrummy.

Wishing you all perfect parties, with plenty easy finger foods, that can be prepared ahead of time.

Here’s the printable recipe:

Cheesy Mushroom Potato Bites

Print recipe

Serves	15
Prep time	30 minutes
Cook time	20 minutes
Total time	50 minutes
Meal type	Appetizer
Occasion	Casual Party
Region	Irish

Cheddar and mushroom potato bites are tasty little appetizers, that can even double up as a side dish. These versatile little morsels are perfect for parties, especially Irish themed celebrations.

Ingredients

15 Small red potatoes
8oz shredded white cheddar cheese
4oz butter
2 tablespoons milk
8oz mushrooms (chopped)
2 cloves garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
chopped fresh parsley (to garnish)

Directions

Step 1	Place the potatoes in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the potatoes for 20 minutes until tender.
Step 2	Drain the potato water and let the potatoes stand until cool enough to handle.
Step 3	Melt half the butter in a large skillet. Stir in the mushrooms and minced garlic. Sautée over medium heat for 3 minutes. Add the chopped fresh thyme and turn off the heat.
Step 4	Preheat the oven to 425 degrees F.
Step 5	Cut each potato in half. Scoop out the center of each potato using a melon baller, collecting the potato in a bowl. Put the potato shells to the side.
Step 6	Melt the remaining butter in the microwave for 15 seconds. Add to the potatoes with the milk. Mash together. Season to taste. Add 2/3's of the cheese and all of the mushroom mixture. Combine well together.
Step 7	Place the potato skins on a foil lined baking sheet, sprayed with cooking oil. Spoon equal amounts of the filling into each shell. Sprinkle the remaining grated cheese on top of each potato.
Step 8	Bake in the pre-heated oven for 15 to 20 minutes. The appetizers are ready when the cheese is melted and turning a light golden brown color.
Step 9	Cool the potato bites on paper towels. Garnish with parsley and serve warm.

Check out my complete recipe list here.

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

Easy Appetizers – Shrimp and Cucumber Bites

July 29, 2014 by Irish American Mom 8 Comments

When I think of super easy starters, cucumber and shrimp appetizers immediately spring to mind. When it comes to party finger foods, these are fantastic. They also taste wonderful with brunch, or served as low-fat snacks.

Shrimp and cucumber starters are so easy to assemble I make them for many occasions – summer barbecues, Christmas feasts, New Year’s parties and Paddy’s Day get-togethers. The list goes on and on.

Even though I never tasted cold shrimp until I came to America, these super easy nibblers qualify as perfect Irish party food in my book. The secret is in the colors.

These ingredients proudly boast the colors of the Irish flag – green, white and orange, so why not make them when celebrating St. Patrick’s Day.

Another reason to love these easy, elegant snacks is their low-calorie count. Cucumbers are a healthy alternative to crackers. The herb cream cheese lends delicious buttery texture, complimenting the coolness of the cucumber and shrimp.

And into the bargain, you can’t beat a no-cook party starter, especially during the hot summer months, when I try to avoid turning my oven on, or even lighting up a burner indoors.

These are great for summertime hors d’oeuvres. When I was a kid I loved to say “horse devours”, and I was very good at devouring every morsel put on a plate before me. I wish my boys would eat like I did when I was young. Only my little girl licks her lips for foods like cold shrimp and cucumbers.

I suppose this technically isn’t a recipe at all. Just one look at the picture and it’s pretty easy to guess how to put these wee bites together.

All you need is three ingredients to make this easy appetizer: cucumber, garlic and herb cream cheese spread, and of course, the star of the show, the shrimp.

To make life extra easy I love to buy peeled, deveined, and cooked shrimp. If frozen I thaw them according to the package directions, pat them dry with paper towels and season them with a little salt and pepper.

I like to go all fancy and create stripes on the cucumbers with my peeler before slicing them up.

The variation of green shades makes the starters look more appetizing, but then again I am partial to forty shades of green.

Pat the cucumber slices dry with paper towels before assembling the appetizers.

If you don’t wish to buy pre-made garlic and herb creamed cheese you can always create your own white spread to hold the cucumber and shrimp together.

One alternative I sometimes use is a mixture of softened cream cheese, sour cream, dill, chopped fresh chives, fresh lemon juice, and salt. This creates a delicious spread.

But nine times out of ten I take the easy route and buy a pre-made spread.

Next comes assembly time. Take a slice of cucumber. Add a dollop of cheese spread, and then add a shrimp on top.

Voilà – an easy-peasy, simple starter that’s healthy and tasty too. And don’t forget, when March rolls around, these little bites are perfect for St. Patrick’s Day.

Here’s the printable recipe:

Easy Shrimp and Cucumber Appetizers

Print recipe

Serves	10
Prep time	15 minutes
Meal type	Appetizer, Starter
Occasion	Casual Party

Cucumber and shrimp appetizers are fantastic party starters or finger food, that also taste wonderful with brunch, or served as low-fat snacks.

Ingredients

2 English cucumbers
1/2 cup garlic and herb creamed cheese
30 peeled, deveined and cooked shrimp
salt and pepper to season shrimp

Directions

Step 1	Thaw the shrimp per package instructions if using frozen shrimp. Pat the shrimp dry with paper towels. Sprinkle the shrimp with about 1/8 teaspoon of salt and pepper to season.
Step 2	Peel 4 vertical stripes of skin from the outside of each cucumber, alternating dark peel and light no-peel stripes. Cut each cucumber into 3/4 inch wide slices. Dry off the cucumber slices using paper towels.
Step 3	Add a teaspoon of cream cheese spread on top of each cucumber slice.
Step 4	Place one shrimp on top of each cucumber slice.
Step 5	Serve cold.

I hope you enjoy these light, crunchy, and flavorful starters as much as I do.

Check out my complete recipe list here.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Homemade Chicken Tenders Or Chicken Goujons

June 7, 2014 by Irish American Mom 57 Comments

My chicken tenders are made from chicken tenderloins, coated in panko bread crumbs and grated parmesan cheese, then baked until golden and crispy – a firm favorite in our house.

Chicken tenders, chicken nuggets, chicken fingers, chicken sticks, chicken goujons, or whatever you choose to call them, these chicken tenderloins feature on our dinner menu at least once a week.

In fact my boys would eat them every night of the week if I let them. They beg me for fast food chicken nuggets, but I’m afraid their Irish mom believes in home cooked meals, free from ingredients I cannot pronounce. To meet the demands of my fussy eaters I created my own, homemade, baked chicken nuggets.

I tried many different coatings over the years, from crushed corn flakes to toasted whole wheat breadcrumbs, but I find panko mixed with parmesan cheese gets two thumbs up from my kids (or should I say eight thumbs up).

TIME FOR A LITTLE RANT:

Before I share my recipe it’s time for a little Irish American Mom “chicken goujon” rant.

For all Americans visiting Ireland, whose kids, like mine, cannot survive without their weekly chicken nugget feast, be warned. Nuggets cannot be found on Irish menus, except in McDonald’s. The preferred term is “chicken goujon”.

Why Ireland couldn’t stick with one of the simple terms like nuggets or tenders or fingers, beats me.

I always crack up when I hear my fellow Irish men ordering their “goujons”. Correct French pronunciation does not flow from most Irish tongues, so I’m afraid the term usually sounds more like a “goooooo….jjohn”, especially in Dublin.

I think during the Celtic Tiger boom years, we got carried away and tried to get all fancy by serving “goujons” in restaurants.

RANT OVER & OUT 🙂

What are chicken nuggets made of? I think that’s a six million dollar question, and the answer depends upon where you buy them. I once watched a TV documentary about how commercial chicken nuggets are made, and when I saw discarded pieces of chicken meat being compressed into beautifully uniform patties, I just knew I had to start making my own. As you can see from my ingredient photo there aren’t any complicated or unpronounceable ingredients required.

My homemade chicken nuggets recipe can be baked in the oven or fried, but I prefer oven cooking. Baked chicken nuggets have less fat than the fried variety.

If you like crispy chicken tenders or crunchy chicken nuggets I find panko bread crumbs, mixed with finely grated parmesan cheese, are the perfect solution to this tender coating dilemma.

What is panko? I can hear my Irish mother saying – “‘Tis far from panko you were reared.”

But I’ve come a long way from Ireland to find these dry, crunchy Japanese bread crumbs, just perfect for my chicken coating needs.

Ingredients:

2 lbs chicken tenderloins
1/2 cup all-purpose flour
pinch salt and pepper (to season flour)
3 large eggs
2 cups panko breadcrumbs
1/4 cup finely grated parmesan cheese
olive oil cooking spray

Directions:

Before getting started, pre-heat the oven to 425 degrees F. To ensure crispy tenders a very hot oven is required.

Next you need 3 bowls to prepare the dunking ingredients for coating the chicken.

In the first bowl, add the flour and season it with salt and pepper.

Break the eggs into a separate bowl, and whisk them together well.

The last bowl is for the panko bread crumbs mixed with the grated parmesan.

And now you’re ready to start coating the chicken pieces.

First layer is a coating of flour. Toss each individual chicken tenderloin in the flour, then shake off the excess.

Dip the floured tenderloin in the beaten egg, letting any extra egg drip off.

Next, roll the chicken tenderloin in the breadcrumb mixture. Gently shake off any excess crumbs.

Discard any left over coating ingredients once the chicken pieces are ready for the oven.

Place a wire baking rack in a baking tray. Spray the rack with oil. Place each chicken tender on the wire rack, allowing a one inch space between each piece. If the tenders are placed too closely together, they won’t get crispy. As each one cooks steam is released, so if they’re touching they just go soggy.

Many cooks bake their nuggets directly on the baking pan. I like to use a wire rack. I find hot oven air beneath the nuggets keeps them crispy as they bake.

Prepare and coat each tender individually. I find if I try to throw them all into the coating mixtures together the panko ends up being clumpy and less crispy when baked.

To ensure a perfect texture when cooked, spray the prepared nuggets with a little olive oil.

Turning nuggets half way through baking — Turning chicken tenders half-way through cooking.

Place the tray in the pre-heated oven.

After about 12 minutes remove the tray and turn the nuggets. You can spray a little more olive oil on this new upper surface of the nuggets.

How long to bake chicken tenders? Until they’re cooked is the cheeky answer.

I usually bake mine for 20 to 25 minutes. The exact time required depends on the thickness of each tenderloin. When both sides are golden brown and crispy, I usually slice the thickest one, to make sure the chicken meat is no longer pink, and is a succulent white shade.

Now in case you think our meals are always ultra-healthy, please know I have been known to toss these tenders into my frying pan when I am in a rush to get dinner on the table.

They cook beautifully when shallow fried in about 3 tablespoons of oil with a knob of butter melted into the oil. It takes about 7 minutes per side to fry them, but once again, how long to fry chicken nuggets depends on the thickness of the chicken tenderloin. My motto is always to test to make sure.

While my kids are busy dipping their nuggets in honey mustard sauce, my husband and I usually dice them up and toss them over a quick and easy salad.

So there you have it – my panko crusted chicken nuggets or tenders or fingers or goujons.

Whatever you call them, I hope you enjoy them as much as my kids do. With honey mustard sauce, they’re finger licking good.

Here is the printable recipe:

Chicken Tenders or Goujons

Print recipe

Serves	6
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Meal type	Appetizer, Main Dish
Misc	Child Friendly

Ingredients

2lb chicken tenderloins
1/2 cup all-purpose flour
pinch salt and pepper (to season flour)
3 Large eggs
2 cups panko breadcrumbs
1/4 cup finely grated parmesan cheese
olive oil cooking spray

Directions

Step 1	Preheat the oven to 425 °F.
Step 2	Place the flour in a wide bowl with a little salt and pepper.
Step 3	Add the eggs into another bowl and beat together with a whisk.
Step 4	Mix the panko breadcrumbs and the finely grated parmesan cheese in a third bowl.
Step 5	Toss each individual chicken tenderloin in the flour, then shake off the excess flour.
Step 6	Dip the floured tenderloin in the beaten egg, letting any extra egg drip off.
Step 7	Next, roll the chicken tenderloin in the breadcrumb mixture. Gently shake off any excess crumbs.
Step 8	Place a wire baking rack in a baking tray. Spray the rack with oil. Place each chicken tender on the wire rack, allowing a one inch space between each piece.
Step 9	Bake in the oven for 20 -25 mins, turning them over half way through the baking time.
Step 10	When they are completely cooked the outside should be a golden brown, and the inner chicken completely white. Remove from the oven and serve immediately.

Tayto vs King ???

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

Purchasing Tayto Crisps Online In America:

Ingredients:

Parsnip Crisps

Ingredients

Directions

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Ingredients for Cheesy Mushroom Potato Bites:

Cheesy Mushroom Potato Bites

Ingredients

Directions

Easy Shrimp and Cucumber Appetizers

Ingredients

Directions

Ingredients:

Directions:

Chicken Tenders or Goujons

Ingredients

Directions

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

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