LITTLE ROCK, Ark. (KTHV) – St. Patrick’s Day is this Friday, but we are starting the celebration early!

THV11 This Morning was talking all things Irish thanks to food blogger Debbie Arnold. You can find some of her recipes below. Watch the video for more!

Irish Lamb Pasties (from The Riceland Blog): Pasties are a traditional Irish hand-held sandwich, typically made of pork. We actually prefer locally sourced ground lamb and Riceland Rice to make ours. Using refrigerated pie dough makes the preparation a snap. Extras may be flash frozen and then packaged for the freezer.


-2 Tablespoons garlic infused olive oil or olive oil

-1 pound ground lamb

-1/4 teaspoon dried rosemary leaves, crushed

-1/4 teaspoon mace (or nutmeg)

-1/2 teaspoon thyme leaves, crushed

-2 teaspoons fresh thyme leaves, minced

-1 cup finely chopped shallot

-2 stalks celery, minced

-2 carrots, finely chopped

-1 clove garlic, minced

-2 cups shredded green cabbage

-1/2 cup frozen English peas, thawed

-2 Tablespoons Worcestershire sauce

-1/2 cup chopped fresh parsley

-2 cups prepared Riceland Long-Grain White or Brown Rice

-4 boxes refrigerated pie crust rolls (or homemade pie dough)

-Salt and pepper to taste


1. In a large skillet or Dutch oven, heat the oil over medium-high heat.

2. Brown the ground lamb until almost done. Drain excess grease.

3. Add rosemary leaves, mace, dried and fresh thyme, shallot, celery and carrots to skillet. Sauté until shallots are tender.

4. Add in garlic and cabbage. Sauté until cabbage is tender, 3-4 minutes.

5. Stir in English peas and Worcestershire sauce; sauté 3-4 minutes until peas are just tender.

6. Stir in parsley; remove from heat and stir in cooked rice.

7. Set aside to cool completely. The filling may be prepared a day ahead and chilled.

8. Unroll pie crusts onto a floured cloth or board. Cut into desired size circles. I prefer to make these as individual hand pies with dough circles of 5 - 6 inches, but you can make one large pasty per pie dough round if you prefer. I usually get 2 circles from one round with some dough left over which I roll again for an additional circle. I make some smaller rounds if I plan to freeze some for later use.

9. Place 1/3 - 1/2 cup (estimated) cold filling on one-half, leaving the edges clear. Dampen edges with water, fold the top over and gently press edges together. Roll the edges slightly toward the filling and pinch closed as for a pie crust edge.

10. Repeat this process until all pies are made. Place on a parchment lined baking sheet and chill in refrigerator for at least 1 hour.

11. When ready to bake, reheat oven to 400°, brush the tops lightly with cream; cut two slits across the top.

12. Bake 20 minutes until golden brown. Cool 5-7 minutes before serving.

13. If freezing, flash freeze on the baking sheet until crusts are frozen. Wrap individually in plastic wrap or vacuum seal. Use within 3 months.

*Optional: For the Sour Cream-Horseradish-Mustard Sauce: Combine 1/2 cup sour cream, 1 1/2 Tablespoons Country Dijon Mustard, and 1 1/2 Tablespoons prepared horseradish sauce (all to taste). Serve alongside pasties.

Guinness Orange-Dark Chocolate Cake:

Ingredients for Candied Orange Peel (optional):

-3 navel oranges

-1 1/2 cups sugar

-1 cup water

Ingredients for cake:

-Unsalted butter to butter pan

-Parchment paper

-9-inch springform pan

-1 cup Guinness Extra Stout

-10 Tablespoons unsalted butter

-3/4 cup unsweetened dark cocoa

-2 cups superfine sugar (grind sugar in a food processor)

-3/4 cup Greek yogurt or sour cream

-2 large eggs at room temperature

-1 teaspoon orange extract

-1 Tablespoon vanilla extract

-fine zest of 1 orange

-2 1/2 teaspoons baking soda

-2 cups sifted all-purpose flour (Yes, sift it.)

Ingredients for ganache:

-1 cup heavy cream

-7 ounces Lindt Excellence Intense Orange Dark Chocolate, chopped

-1 ounce dark chocolate chips

-pinch salt

Instructions for Candied Orange Peel:

(Prepare at least the day before baking the cake.)

1. Rinse the oranges. Cut a sliver off the top and bottom of each orange. Score the peel into quarters.

2. Remove the skin (pith included) and cut each quarter into thin strips.

3. Place orange peel strips in a medium saucepan and cover with water; bring to a boil.

4. Drain the water; repeat 2 times.

5. Mix sugar with 1 cup water. Pour into a medium saucepan and bring to a simmer; continue to cook 7-9 minutes.

6. Add the peel and cook for 45 - 60 minutes of just until the peels are translucent. Adjust heat as needed to maintain the simmer.

7. Avoid stirring as this will cause crystallization to occur. Make sure peels are covered in water throughout.

8. Drain, reserving syrup for another use. (Try using it to sweeten your tea.).

9. Place peeling strips on a wire rack to dry completely, at least 4-5 hours, preferably overnight.

10. Store in an airtight container.

Instructions for cake:

1. Preheat oven to 350 degrees.

2. Generously butter a 9-inch springform pan; line the bottom with parchment paper.

3. In a large saucepan, combine Guinness stout and 10 Tablespoons unsalted butter. Heat over medium heat until butter is melted.

4. Remove from heat; add cocoa and sugar; whisk thoroughly to blend.

5. In a small bowl, whisk eggs, yogurt or sour cream, orange and vanilla extracts, orange zest and baking soda.

6. Beat in flour until smooth. (I use my hand mixer at this point.)

7. Pour into prepared pan. Tap pan on counter 2- 3 times to release air bubbles. Place springform pan on a baking sheet.

8. Bake until firm, bout 45 - 60 minutes.

9. Cool completely in the pan on a wire rack.

Instructions for Ganache:

1. In a small saucepan, bring cream just to a boil. Remove from heat and stir in chopped chocolate and chocolate chips and salt; stir until smooth.

2. Cool to room temperature.

3. Remove cake from springform pan and place on a wire rack.

4. Spread ganache evenly over top and sides of cake allowing excess to from top over the sides.

5. Allow ganache to dry completely before moving cake to a serving plate.

6. Garnish with candied orange slices (There will be extras. Freeze for later use.)

Slow-cooked Irish Lamb Stew (from Taste Arkansas):


• 1 cup all-purpose flour

• kosher salt

• freshly cracked black pepper

• 2 teaspoons garlic powder

• 3 pound boneless lamb shoulder or leg, trimmed of fat and cut into 1 1/2-inch cubes

• 5 tablespoons canola oil

• 3 leeks, white parts only, thinly sliced

• 1 large white onion, coarsely chopped

• 3 cloves garlic, peeled and finely minced

• 1/4 teaspoon ground cloves

• 1/4 teaspoon freshly grated nutmeg

• 1 tablespoon Worcestershire sauce

• 1 bay leaf

• 1 6-8 inch sprig fresh rosemary

• 2 teaspoons fresh thyme leaves

• 1 pint Guinness Extra Stout

• 1 tub Knorr beef bouillon (or 2 large beef bouillon cubes)

• 2 cups water

• 3 parsnips, peeled and cut diagonally into 1-inch pieces, approximately 2 cups

• 3-4 carrots, peeled and cut diagonally into 1-inch pieces, approximately 2 cups

• 1 pound fingerling or baby Yukon Gold potatoes, halved

• 1 cup frozen green peas

-3 tablespoons freshly chopped parsley as garnish

-frozen puff pastry as topping, optional


1. In a large zip seal bag, season flour with salt, pepper and garlic powder.

2. Dredge lamb cubes in seasoned flour, shaking to remove excess flour.

3. Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Working in batches, brown lamb on all sides, removing to a paper-towel lined plate until all cubes are brown. Do not crowd the pan while browning. Add additional oil 1 tablespoon at a time as needed.

4. After all of the meat has browned, scrape the browned bits from the bottom of the pot; add leeks and onion and sauté until softened.

5. Add garlic to onion and sauté 1-2 minutes.

6. Add the lamb back to the Dutch oven. Add cloves, nutmeg, Worcestershire sauce, bay leaf, rosemary, thyme leaves, Guinness, bouillon and water.

7. Cover and cook the lamb mixture in a 200-250 degree F oven for 6 hours or until the lamb is tender and the broth is thickened.

8. Add parsnips and carrots and cook 1 hour or until slightly tender. Add potatoes and cook an additional 45 minutes – 1 hour. Check cooking liquid.

9. Twenty minutes before serving, stir in green peas.

10. Remove rosemary stem and bay leaf. Adjust seasonings to taste.

11. Garnish with chopped parsley at serving.

If desired, the stew may be prepared in a slow cooker. I prefer the additional depth of flavor that slow cooking in a Dutch oven provides. Cooking times in a slow cooker set on low are virtually the same as for the Dutch oven at 200 degrees.

Variation: Omit the potatoes and serve the stew over egg noodles, long-grain rice, mashed potatoes or Irish colcannon.

Lemon-Caraway Irish Tea Bread


-3 1/3 cups all-purpose flour

-2 teaspoons baking powder

-1/4 teaspoon salt

-6 ounces unsalted butter

-3/4 cup sugar

-1/2 cup diced, candied citrus peel (lemon, orange, citron or substitute golden raisins)

-1 teaspoon lemon or orange extract

-2 eggs

-12 ounces buttermilk


1. Preheat oven to 350°F (convection) or 375° standard.

2. Spray a 8 x 4-inch loaf pan with nonstick spray.

3. In the bowl of a food processor fitted with the knife blade, pulse flour, baking powder and salt until thoroughly combined.

4. Cut butter into cubes and pulse in food processor until the flour resembles coarse cornmeal.

5. Add sugar and caraway seeds and pulse 5-6 times. Add diced citrus peel and pulse 4-5 times.

6. Add in lemon extract and pulse. Add eggs one at a time, blending throughout.

7. Slowly add in buttermilk while processor is running; do not overmix batter. Stir with spatula to ensure batter is smooth and completely mixed.

8. Pour into loaf pan, tapping pan on counter to release air bubbles.

9. Bake approximately 1 1/2 hours until the top springs back when lightly pressed.

10. Cool in pan on wire rack 10 minutes before removing from pan to cool completely before slicing.

11. Serve sliced and buttered with jam or clotted cream. May also be toasted lightly for increased flavor.

Colcannon Fritters with Russian Dressing

Ingredients for fritters:

-2 cups leftover colcannon or mashed potatoes

-2/3 cup finely chopped corned beef or a combination of corned beef and pastrami

-2 cups finely shredded, cooked green cabbage (see note), optional, squeezed dry

-2 leeks, white parts only, finely chopped

-2 green onions, sliced

-2 cloves garlic, finely minced

-1/2 teaspoon smoked paprika

-2/3 cup shredded Irish Cheddar or swiss cheese

-1/3 cup sauerkraut, drained well (squeeze dry in paper towels)

-2 eggs, lightly beaten

-2 tablespoons water

-1 1/2 cups panko crumbs

-Riceland Rice Bran Oil

Ingredients for Russian Dressing

-2 teaspoons onion powder

-1 cup mayonnaise

-1/4 cup Heinz chili sauce

-3-4 teaspoons bottled horseradish

-1 teaspoon hot sauce

-1 teaspoon Worcestershire sauce

-1/4 teaspoon sweet paprika

-Fine sea salt

To find directions for this recipe and many more recipes, click here.