St Patricks Day KTLA Menu

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Potato Leek and Broccoli soup


1 stick unsalted butter
2 lbs Leeks, thinly sliced
3 lbs large russet potatoes, peeled and cubed
1 head broccoli, florets roughly chopped
5 cups low sodium vegetable or chicken broth
1 1/2 cups half-and-half
Salt and freshly ground white pepper to taste


  1. In a large Dutch oven, melt butter and sauté leeks until soft. About 4 minutes.
  2. Add potatoes and broccoli and cook for further 3 minutes.
  3. Add in broth and bring to a low simmer for 15 minutes.
  4. Add half and half after 15 minutes are past.
  5. Transfer soup to food processor and blitz until smooth.
  6. Season with salt and pepper.
  7. Serve with croutons and sprinkle with some Irish cheddar cheese.

Guinness Braised Short ribs


4 lbs boneless or bone in short ribs, cut into 1.5 inch pieces
3 tablespoons extra virgin olive oil
Salt and pepper
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, cut into .5 inch pieces
1 can Guinness
2 cups low sodium beef stock


  1. Preheat oven to 380 oF
  2. Heat olive oil in Dutch oven
  3. Pan sear short ribs until nice and brown on both sides, about 5 minutes per side
  4. Remove meat from pan and set aside
  5. Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.
  6. Add carrots and celery and let cook for further 5 minutes
  7. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.
  8. Add back in the meat followed by the remaining stock and can of Guinness
  9. Season with salt and pepper
  10. Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours

Serve with a fresh green salad or on top of mashed potatoes

Colcannon Mashed Potatoes


1 lb russet potatoes, peeled
4 tablespoons butter
1 cup cream
1/2 head of cabbage, roughly shredded
3 scallions, cut into 1/4 inch pieces
Salt and pepper


  1. Boil potatoes in water until a knife goes through easily. About 25-35 minutes.
  2. Drain and place potatoes into a mixer or use a hand mixer to whip them.
  3. Add Butter and cream and mix for another minute.
  4. Add Cabbage and scallions, mix until well combined.
  5. Season with salt and pepper until desired flavor is achieved.

St Patrick’s Day Peanut Butter Chocolate Guinness Milkshake with the Magic Bullet


2 scoops of Vanilla Ice cream
1 large Peanut butter cup
½ cup crushed ice or small cubed
½ cup Guinness stout


  1. Combine all ingredients into blender and blitz for about 10 seconds
  2. Serve in chilled glass and garnish with whipped cream and chocolate shavings

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