There is a tradition that is so strong with my Crew that the threat of dreadful revolt lies at my feet if ever I fail to carry it out.

It is that of the Shamrock Shake.

Ever since my oldest were tiny, I would whip up these shakes at some point on St. Patricks Day for everyone to enjoy.

Some years, we have done more elaborate things to celebrate our Irish heritage and others have passed by with hardly a glance, but this one always happens {because they will bug the ever-lovin’ mess out of me until I do.  I’ve tested it

I always had one when I was growing up from McDonalds,  but they stopped making them for awhile, and when I finally did get one from there a few years ago, it had NO flavor.  I remember them being minty when I was a kid, but now, they are just gross.  So every year, I throw vanilla ice cream, milk, green food coloring and peppermint extract into a blender and whir.  Then I serve them in glass goblets and the whole abode is happy.

I love how something so little can be so important.  It’s our family’s thing, and while it’s a small tradition, it’s one that I suspect will be talked about, and possibly carried on, for a long time.

This year, we had a Corned Beef Brisket with potatoes and cabbage {which we usually do, too, but last year… and the year before… I was newly pregnant and just the thought of that combo made me lurch, so it didn’t happen}.  I also tried my hand at Irish Soda Bread which turned out surprisingly great!  The only thing I will do differently with that recipe when I make it again is add a little honey.  It lacked some sweetness or something.  It’s so easy, though, and once I tweak it, I will share my modifications because it really is an EASY and fast bread to make.  We are all about homemade bread around here.  YUM!

Listen, what I’m about to post will make you want to slap yo’ Mama, it’s so good!  I’m not kidding, this is thee best cake I’ve had in awhile, and that’s saying something ’cause we like us some cake around here.

Yesterday, after church, I threw a frozen Poppyseed Chicken Casserole in the oven so I had some extra time to try this recipe that I had seen on Pinterest (I know I say this in almost every post! ).  It is a little bit more involved than throwing together a box version, but soooo worth it.  Here is the recipe:

We have been thoroughly enjoying the cooler weather here in Mississippi since October showed her lovely face.  It’s been hanging out in the low 70′s and I call that pure bliss in the meterological realm.  I actually put on a long sleeved t-shirt yesterday and didn’t wish for an ice bath 10 seconds later… that, my friends, is a score!  As we’ve ushered in these temperatures, all of the incredible Fall food has been tempting us and one of the first things on that list here in the Westie abode is this:

We are pretty big chili fans around here, but the white stuff was calling my name recently.  It wasn’t just me either, because when I told Mark that I needed to run to the store for an ingredient to make it, he said “OH!  I’ve been thinking about that stuff!”  haha!

Anyway, I am officially calling this recipe “mine” because it’s a conglomeration of many others with a few of my own touches.  This is pretty much where I’ve settled on ingredients after years of tweaking, so I thought I’d share.  It’s pretty simple and I’m sure it could be adapted to the crockpot with little problem.  I’ve also found that if I make a double batch, it freezes very well.

I should admit here that I am a “tosser” when it comes to cooking.   I just add things by the pinch or palmful as I see fit.  I rarely keep track of how much or how little I’ve thrown in when I’m cooking, even when I’m following another recipe.   I’m a classic tweaker.  A tweaker and a tosser am I… ~ahem~.  Anyway, when I made this last batch, I tried to remember to take a mental note of quantities {ish}, so I’m thinking these are about as accurate as it’s going to get.

Instructions:

Melt butter in a large dutch oven and add onions.  Saute until they are almost transparent and then add garlic.  Add all of the spices just long enough to bring out the scent (about a minute) and then add the green chilies.  Continue to stir and then slowly add the broth, chicken, and beans.  Let simmer for about 15 minutes.  Then add the buttermilk and whipping cream.  {If the mixture is too soupy, you can add a tbsp. of cornstarch to thicken it}  Let simmer for 15 more minutes then remove from heat.  Enjoy!

I’ve made a PDF document for you to download if you want a printable copy here:  Westie Crew’s White Chili Recipe {PDF}

Let me know if you try it!

I remember when I was young, it was a HUGE treat to go to the mall to a restaurant called Orange Julius.  I would always order the Orange/Banana/Strawberry smoothie and I would enjoy every single slurp of it.  I know for a fact that they put a ton of sugar in those, but man alive, they tasted good!  I don’t even want to guess at the caloric count, though.

Fast forward to now and my kids like smoothies every bit as much as I do (Mark’s a great big fan, too).  We have tried just about every single kind of blend that there is.  Some of them were gigantic fails, but most were well-loved.  Recently, however, I went on a search to find out how to make them as healthy as possible because so many recipes are sugar-loaded and I didn’t want that.  I knew that there had to be some good stuff out there because so many people have given up their morning coffee (~GASP~) in favor of this healthy alternative.  I am happy to say that I found one that is not only power-packed but delicious, too!

First of all the key is to use plain vanilla yogurt in place of sugar.  It’s also important to use  frozen fruit because it  replaces the need for ice, which can water it down.  Between these two ingredients, our smoothies were plenty sweet enough.  I suppose if you were using a less sweet fruit (we used a frozen berry mix; strawberries, blackberries and blueberries) you could add a little honey.  Now here is the kicker.  You are going to want to run screaming from this smoothie, and I promise you, I thought the same thing.. but I’ve tried it for myself, and this ingredient really, really, really doesn’t affect the taste, but it does add HUGE health benefit… Are you ready?  Hear me out, okay?  Here we go..

~Spinach~

I know.  Take a moment and just allow that to process.  Deep breath.  You’re gonna be alright.

Spinach is absolutely one of the most healthy foods that you can eat.  It is vitamin packed and the beauty of it in a smoothie is that you cannot taste it at all.  I have FOUR kids that can testify to this.  That’s a pretty tough taste-testing panel, you know!  So I just dumped in all of the aforementioned ingredients (and a little wheat germ… but I don’t want you to go into convulsions..).

And I gave it a big whir.   The beauty of using the berry mix is that it makes the color a gorgeous shade of purple with no hint of the dreaded leafy green.

See?  Isn’t it pretty?  It was way tasty, too! 

So, to recap, here is the (extremely simple) recipe.  I am putting measurements up here, but honestly, I never-ever measure.  I just toss it in:

Healthy Smoothie

• 1 cup Frozen Berries (or any kind of fruit.. the possibilities are endless!)
• 1 cup Vanilla Yogurt
• 1 handful of fresh Spinach
• 1 tablespoon Wheat Germ (optional)

Blend well for approximately one minute.  Serve and Enjoy with zero guilt!