The Cooking Light Supper Club Celebrates The Luck O' The Irish

Champ

As we speak I have spent the past week exploring the Yucatan peninsula with a group of like-minded women on a culinary and photography "tour for the senses" and am now on the beaches of Tulum very far from the blustery days of winter. With St. Patricks Day coming up my mind moved briefly to the land of emerald green and the upcoming St. Patricks Day celebrations. Erin go bragh!!

We welcome you back to this months Cooking Light Virtual Supper Club where we continue our celebration of delicious food on the "lighter" side. We always appreciate you joining us for this event where we get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. Ultimately our love of food, blogging and our commitment to a health conscious lifestyle is what has brought us all together. 

Now in its 6th year this is a team effort where we continue to share a love for healthy eating and living. The faces may have changed since our groups birth in 2009 but we have always had a love for Cooking Light magazine with its emphasis on healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually.

This months theme is "Luck O' The Irish" in celebration of St. Patricks Day. To honour our Irish mates let's see what the group has brought to the table.

Jerry of A Life, Lived welcomes us with a Cheddar Bacon Dip.

Sarah of All Our Fingers in the Pie tantalizes us with Lentil and Wild Mushroom Cottage Pie. 

Sandi of Whistlestop Cafe Cooking starts us off with a tempting Potato Kale Soup with Gruyere. 

To go with our main dish I brought along a cheeky Irish Champ. It is a very simple dish which consists of mashing potatoes and combining them with chopped Spring onions and perhaps some salt and pepper. Creamy Champ or "poundies"is traditionally served with a well in the middle that has a dab of butter melting in it instead of gravy. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. For a change replace the Spring onions with leeks, peas, or nettles.

Susan of The Spice Garden spreads her joy with Shamrock Meringue Cups for dessert. 

On to the recipe…..

** Champ**

from the kitchen of Cooking Light

7 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
1 1/4 cups whole milk
3/4 cup finely chopped green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender; drain.

Combine milk and onions in a small saucepan; bring to a simmer. Cook 3 minutes. Remove from heat.

Combine potato, milk mixture, butter, salt, and pepper in a bowl; beat with a mixer at medium speed until smooth.

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