Friday, March 22, 2013

cinnamon St. Patrick's Day

st paddy cinnamon 2192

The Saturday before St. Patrick's Day I ran the Rock'n'Roll USA 1/2 marathon with my mom and then had friends over to celebrate St. Patrick's day. It was AH-MAY-ZING!

Amanda, Arista, and I spent the entire week leading up to it planning to hang out and then go to Reston Town Center. Only one small catch... 70% chance of rain! We decided to move the party to my house and celebrate with a pot luck! Our theme started with St. Patrick's day, then I suggest guacamole (since it's green), and it evolved to be "Tex-Mex/Irish/GB."

Arista brought amazing beef stew, Amanda made an awesome vegetarian tex-mex casserole (and the second batch of guac), and I made these cinnamon roll, guacamole, and GF fish and chips with mushy mint peas. We also had a cider tasting! It was so nice catching up with friends!! I love great conversations and great food with great people!

st paddy cinnamon 2191

When and Where:
  • Saturday, March 16th, 2013
  • my house
What we're eating: Gluten Free, Shamrock, Chebe cinnamon rolls with pecans
  • I used two boxes of cinnamon rolls to make these.
  • I heated the muffin pan in the oven for a few minutes then put butter and coconut sugar and cinnamon in the bottom of each.
  • Then I mixed one box as directed (using coconut oil) and cut out the shamrock and put them in each muffin cup
  • I mixed up the second box as directed and kneaded in the remainder of the dough from the first box and spread it to be 10x12 instead of 8x12.
  • I changed the filling as well by doubling the butter and sugar (I used 1/4 cup coconut sugar, 1/4 cup evaporated cane juice) and adding pecans.
Here's the feast:
For the fish:
  • I mixed 1/2 a box of Chebe original cheese bread mix with 3 eggs and 1/4 cup of coconut oil to make the batter
  • the I took (defrosted earlier) frozen cod and sliced them in half
  • coated them with the batter
  • then fried them in a pan with about 1/2 inch of coconut oil in it on medium-high
  • They tasted close to "fish and chips" you would get in a pub in England, but I think the next time I do it will coat them in egg, then in dry chebe mix, then in the batter, to help make the batter stick a little better! Subscribe to Reston Style Like Reston Style on Facebook

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