Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day.

Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage.

I added crunchy bacon because it goes so well together, and who would not like a bit a crunch to their bite.

Let’s be honest, I absolutely adore mashed potatoes. Well, I love potatoes in general.

There are so many amazing meals that we could make using this amazing ingredient. Don’t you agree?

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Anyhow, back to mashed potatoes. I said this many times before, but let me mention again.

When I go to the restaurant I order a bowl of mashed potatoes rather than focused on anything else.

This tasty side dish is just incredible. It is warm, comforting, delicious and such an easy dish to make.

If you want to make it vegetarian or even vegan, skip bacon of course and use dairy-free butter and nut milk to create a creamy texture.

Although I do like a bit of chunky mash from time to time. So as you can see it is really possible to create this dish completely “clean” and vegan.

If you get inspired and make this Colcannon with Kale and Bacon, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Recipes you might like:

WHOLE WHEAT IRISH SODA BREAD

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

SAUTEED SAUERKRAUT WITH SMOKED SAUSAGE

Yield: Serves 4

Colcannon with Kale and Bacon

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Colcannon with Kale and Bacon is a simple and extremely tasty Irish side dish.

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Ingredients

• 3 pounds potatoes, peeled and cut into cubes, russets (add salt to water)
• 4 ounces unsalted butter
• ¾-1 cup half and half, cream (milk will do as well)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon oil
• 4 slices smoked bacon, diced
• 4 cups stemmed, rinsed, and chopped green kale

Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.

Notes

You may use green cabbage or savoy cabbage instead of kale. I like it with either since it pairs so well with buttery mashed potatoes.

For vegetarian or even vegan options, you omit bacon obviously and use dairy-free butter and nut milk. It will be a bit different but still a tasty side dish.

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What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting.

I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are quite dangerous.

I do not think, my friends, that I will make these for the next 6 months. I am not sick of them, but I just cannot resist eating them.

They are quite good for the soul and a perfect breakfast or brunch food. Oh, bring them to your friend’s house or make an edible gift for your neighbors.

Everyone loves cinnamon rolls!

Tap here for more tasty sweet breakfast ideas

So, you might ask what is the difference between my cinnamon rolls and all the other that you may find online?

Well, this recipe will not fail you. I am almost one thousand percent sure.

I really tried the best I could to simplify this recipe and there is no other way around it.

With that being said, you may knead the dough with your hands. Yes!

I have made these rolls plenty of time before with my hands. You really do not need a stand mixer, however, it is always a plus.

There is something rather therapeutic when you knead dough especially if you are under stress or have a hard day.

Also, you might like adding other things with traditional butter, brown sugar and cinnamon.

We love adding raisins as well as nuts. It is so good, but then it reminds me really of a sticky bun more than cinnamon rolls. Does that sound weird?

Well, we just going to start with traditional cinnamon rolls and then move up and experiment with different fillings and flavors.

Once you know how to make dough everything else is really easy. Always start and learn basic, then experiment.

For example, my husband loves regular icing; sugar and heavy whipped cream. I love more with cream cheese. I make both just because my kids like them both ways.

Well, either way, I hope you try baking The Best Cinnamon Rolls. Trust me, you won’t be sorry! This dough is the best.

If you do make them, please tag me on social media or Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!

Yield: Makes 12 to 14 Rolls

The Best Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 30 minutes

Waiting Time: 8 hours

Total Time: 8 hours 40 minutes

The Best Cinnamon Rolls

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Ingredients

Starter

• 1 pack dried yeast (1/4 oz)
• 1 teaspoon sugar
• 1/2 cup milk, warm to the touch (118ml)

Dough

• 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs, well beaten
• 3/4 cup water (177ml)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

Filling

• 1 cup brown sugar
• 3/4 stick softened unsalted butter + 1 teaspoon for buttering the baking pan
• 2 tablespoons cinnamon

Classic Icing

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 teaspoon cinnamon

Cream Cheese Icing Option

• 1 block cream cheese (Philadelphia), room temperature
• 2 tablespoons unsalted butter
• 1 tablespoon milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Instructions

Activate Yeast

1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

Prep Dough

1. Measure and combine flour, salt, and sugar. Mix it together.
2. Place everything in the stand-up mixer bowl.
3. Make a small well in the middle and add activated yeast.
4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
6. Do not overmix, there is no need. The dough will be softer on the touch.
7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes.
8. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
9. You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 10 minutes before rolling out.

Filling

1. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread room temperature butter from one end to the other evenly. You can slightly soften in the microwave if it's not at the room temperature.
3. It would really hard to spread it is not. On top of butter, add brown sugar and press-in the dough a bit, then add cinnamon. If you like raisins or a sprinkle of crushed nuts this would be a good time to add. Make sure to soak raisins ahead.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with plastic wrap and set aside in a warm place to let rise for at least 30 minutes to one hour.

Baking

1. Preheat oven to 350F and bake them for 30 minutes. This also depends on your oven, and baking dish.

If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

Icing

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended.
2. For regular sugar-based, whisk together the cream, sugar, cinnamon in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and erve immediately.

Notes

Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

Scraps aka leftover ends taste just as good!

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This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special.

The holiday season is known as the coziest time of the year, and I couldn’t agree more. A time to relax, reflect and celebrate life with your loved ones is always a necessity.

I am so grateful for everything that I have achieved alongside with a very supportive family.

I make sure to seize maximum advantage during the holiday season to fully enjoy it. So, I prepare food in advance as well as include everyone in some sort of activity to make family dinners over the holiday season much easier on me.

Thanksgiving is right around the corner, and it honestly has to be one of my favorite celebrations. I must add that because of my profession, I have grown a love for food even more.

As well as admire experimenting out of my comfort zone when making different genres of it.

During Thanksgiving, I get the best of both worlds! I adore spending time with my dear family, and when we all gather together and share food around the table, it feels like my whole world is utterly complete.

Tap here for more tasty side dish recipes

One dish that will surely make it on a platter this year and many more to come is my sweet potato casserole. This delectable treat is delicate and so versatile.

You can traditionally serve it as a side dish delicacy, or a simple dessert. It’s naturally filling and sweet but not uncomfortably sugary.

It sits pleasantly after the savory main meal and abundantly satisfies any candied craving.

You can present it at any holiday party imaginable, or just on a cold, rainy night. Although Thanksgiving dinner is the most appropriate time of the year when this superb casserole is served the most.

Minerva Dairy Amish Butter undoubtedly makes this magnificent treat possible. I partnered with America’s oldest family-owned creamery once again to bring you an easy, yet fabulous recipe.

This butter is rich, creamy, and full of flavor because it has 85 present butterfat. It gives the casserole such a delicate and soft relish that is indescribable.

It melts in your mouth right after the first bite, and all of the munches that follow are left just as delicious as the initial one.

My family and I have been heartily enjoying fairly enough gourmet meals using Minerva Dairy Amish Butter.

Admirably, they have been in the business for 125 years, so you know they make phenomenal quality butter.

Minerva Dairy Amish Butter does slow-churned in small batches and they use only the freshest cream from pasture-raised cows on American family farms.

Furthermore, they provide many incredible flavors; unsalted, sea salt, garlic-herb, pumpkin spice, maple syrup, and smoked maple wood butter.

If you get inspired and make my Buttery Sweet Potato Casserole, please share it with me on Instagram by tagging me. @sandraseasycooking. Thank you in advance.

Yield: Serves 8

Buttery Sweet Potato Casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time FOR SWEET POTATOES: 50 minutes

Total Time: 1 hour 25 minutes

Easy, tasty and amazing side dish or a dessert recipe for Buttery Sweet Potato Casserole.

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Ingredients

• 4 pounds sweet potatoes, drained and mashed
• 1/2 cup sugar
• 5 tablespoon maple syrup
• 2 large egg
• 1/4 cup sea salt Minerva Dairy Amish Butter, room temp.
• 1/2 teaspoon ground cinnamon
• Dash salt

TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 20 crackers)
• 1/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 cups regular marshmallows, optional

Instructions

Sweet Potato Prep:

1. Wash them.

The worst way to ruin a sweet potato casserole or a BBQ stuffed sweet potatoes is with a gritty texture. Scrub the skin lightly before preparing.

2. Line your baking sheet with foil, parchment paper or a silicone mat.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. Mess-free baking!

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst. Use a fork to prick the potatoes all around.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance and goes in almost smoothly, it’s done. For the casserole, scoop all the potato flash out and transfer into the large mixing bowl.

CASSEROLE:

1. Preheat oven to 375°.
2. In a large bowl, combine 7 casserole ingredients. Transfer to a baking casserole size dish (9×13-inch rectangular casserole pan, 8×8 or 9×9 square dishes; 9×13 also holds about 3 quarts of volume).
3. Combine topping casserole ingredients; sprinkle over sweet potato mixture. This is a personal preference, you may add marshmallows on top of the casserole topping mixture and press it slightly down; if you desire classic sweet potato casserole use it, however, without it just as tasty.
4. Bake, uncovered between 20-25 minutes. Serves warm!

Notes

You may use marshmallows or leave them out. You could make two smaller casseroles one with marshmallows and one without it to please everyone's palate.

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