Cheesy Shepard's Pie

There is nothing better that meat and potatoes, so let's combine two favorites into one easy dish. It also contains peas and carrots so you can feel good about making it-- since you made your kids eat their veggies. I love putting fresh/dried thyme and a splash of dry sherry into the mix (you know me, I love my liquor and thyme), and I highly recommend that you don't leave those ingredients out--they add a nice depth of flavor. Otherwise, it's just ground beef with no seasoning except salt and pepper, and frankly, it tastes a bit bland.

If you're in a real hurry, you can substitute some instant mashed potatoes with cheese for the topping. I've never done that before, so I can't tell you exactly how much you would need to make, but I'm guessing you'd need at least 4 cups of prepared mashed potatoes.

You can go really traditional with this dish and use ground lamb instead of ground beef. My local grocery store doesn't carry ground lamb, so I used one pound of ground chuck, and one pound of ground sirloin. I am not a huge fan of lamb, maybe because I've only eaten it once or twice in my lifetime. Either way, you're going to be making this again and again!

Cheesy Shepard's Pie

1 tablespoon olive oil

1 tablespoon butter

1 medium onion, finely chopped

2 celery stalks, chopped

2 cloves garlic, finely chopped

Salt and black pepper to taste

2 pound ground beef (use ground sirloin for less fat)

2 teaspoons dried thyme

1 tablespoon all purpose flour

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1/2 cup beef broth/stock

1/4 cup dry sherry

2 cups frozen peas and carrots, thawed

2-3 pounds potatoes, peeled and quartered

1/3 cup milk

2 cups sharp shredded Cheddar cheese

We're going to start with the potatoes. You can use regular brown potatoes, yukon gold, baby reds, whatever you like. I bought a bag of these red ones because they were on sale.

I'd use between 2-3 pounds of potatoes. I used just over 3; next time I'm going to cut it back to probably 2 1/2 because we like a thinner layer of mashed potatoes. It's up to you--if your family is mashed potato crazy (Rebecca and I are the only ones in our house), you can go up to 4 pounds of potatoes, which I'm betting would taste really great. I have a handy dandy little kitchen scale to weigh my potatoes...and I love it. You can always use the scale in the bathroom if necessary...:-).

Anyway, peel and quarter your potatoes; cut the quarters in half if the potatoes are on the large side. This ensures all the potatoes will be done at the same time.

Place the cut potatoes in a large pot, and add enough water to just cover them. Bring to a boil, turn the heat down, and let them go for about 20 minutes, or until easily pierced with a fork.

Drain the potatoes in a colander, and let them sit for a few minutes while we work on the meat.

Heat the olive oil and butter in a large, deep skillet over medium heat. Add the onion and celery, saute for about 5 minutes or until tender.

Add the garlic and saute for another minute or two. Now add the tomato paste and give it a good stir.

Add the ground beef to the pan, breaking up the meat with a large spoon. Throw in the dried thyme and allow to cook until the beef is no longer pink. If you're wondering why I didn't use fresh thyme, it was 30 degrees outside that day, and I decided I didn't want to dash outside to the garden :-).

Sprinkle one tablespoon of flour over the mixture, and stir well. This won't make a real gravy, but it will tighten up all the liquid just a little.

Pour in the Worcestershire sauce, beef broth, and dry sherry. Let that all simmer on very low heat for about 10 minutes.

Meanwhile, put the potatoes back into the pot (or another skillet which was handy at the moment), add the milk, butter, salt and pepper (to taste), and mash away. I turned the heat on low while I was doing this bit; the potatoes mash more easily if they are hot.

If you like a creamier/softer consistency, feel free to add a little more milk. (I like to use white pepper for mashed potatoes because you can't see it, and you won't hear anyone complain at the table). Add the cheese, and stir until the cheese is well incorporated and melted...and by the way, are you getting hungry yet?

Back to our meat mixture-- dump in the peas and carrots, and give it one last stir. Turn off the heat at this point, because you don't want the peas to turn mushy and lose their nice bright green color.

Pour all this into a lightly greased 9x13 casserole pan. Spread evenly, and then top with the mashed potatoes, covering all the meat. You can rake the top with a fork or make some swirls with a spoon to create peaks which will get nice and brown in the oven.

Bake at 400 degrees for 20 minutes, or until the potatoes are a nice light brown on top, and the meat mixture is bubbly.

Let stand for 10 minutes before serving. This is perfect for a cold winter day...a real meal guaranteed to stick to your ribs!

God bless your table tonight!

Simple Sauteed Zucchini with Fresh Dill

We got a few more zucchini from the garden before a cold front came through. So now we won't get any more zucchini until next summer, but there was enough to show you a very simple, easy side dish.

I had to show you the last zucchini I harvested. It looks like two tried to grow separately...or together...or something like that. It looks like a strange mutation, but it tasted just fine.

Simple Sauteed Zucchini

1 medium or 2 small zucchini, cut into 1/4 inch half rounds
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
1 tablespoon fresh dill, finely chopped

To prep the zucchini, slice it in half lengthwise, and then into 1/4 inch half moons.

In a non-stick skillet, heat the olive oil over medium high heat. Add the zucchini and saute for about 4-5 minutes. Season to taste with salt and pepper.

I should tell you we like our vegetables on the crisp side, so I probably only cooked ours for 4 minutes, at the most.

Now add the dill, and give everything a stir. I just just the leafy part of the dill, I have this thing against stems...sorry, only way I can explain it.

Remove from the heat and serve immediately.

I hope you give this a try, the dill gives the zucchini a great flavor. God bless your table tonight!

Cranberry Chicken Bake

I love making this dish in the fall and winter, because that's the only time of the year when fresh cranberries are available. When I go to the store, I always buy a couple of extra bags and freeze them, so I can make this chicken dish about 6 months out of the year before I run out.

My kids love this chicken because the cranberries and ketchup make the sauce sweet and tangy; you'd think it might come out too strong, but it's a perfect compliment to the chicken. You could substitute boneless pork chops, pork tenderloin, or even a whole boneless pork loin roast, and serve the sauce on the side. It's really 2 different recipes thrown together; I hope you like it :-)

Cranberry Chicken Bake

5-6 boneless, skinless chicken breasts, or thighs, or a combination

1 tablespoon olive oil

Salt and black pepper to taste

1 tablepoon unsalted butter

1/2 cup chopped onion

2 tablespoons chopped fresh rosemary

1/2 cup chicken broth

1/4 cup ketchup

1/4 firmly packed brown sugar

1 teaspoon grated orange peel

2/3 cup canned whole berry cranberry sauce

1 cup fresh/frozen cranberries

In a large skillet, heat the olive oil over medium heat. Season the chicken on both sides with salt and pepper. When the pan is ready, add the chicken, and brown on both sides for about 5 minutes.

We're not going to cook these all the way through. I seared the thighs for a few extra minutes because they were bone-in, and I wanted to be sure they would be done at the same time as the breasts (these will finish up in the oven with the sauce).

Remove the chicken to a lightly greased 9x13 pan, and set aside.

For the sauce, heat the butter in the same pan over medium heat. Add the onion and rosemary, season with a little salt and pepper, and saute for 6-8 minutes, or until the onion is tender.


Pour in the chicken broth, and scrap up an browned bits from the bottom of the pan. Then add the ketchup, brown sugar, orange peel, cranberry sauce, and whole cranberries.
Just a side note here: if you need to know how to grate orange peel, it's very easy. Use a microplane grater to grate off just the orange colored zest from the rind. Don't take off any of the white pith, it is bitter, and will not taste good in the sauce. If you don't have a microplane grater, drop a hit to the hubby, it makes a great stocking stuffer :-).


Oh, I also used homemade cranberry sauce which I was fortunate to obtain when I saw my in-laws over Thanksgiving. They know I like to use it for this recipe...but canned sauce works just fine...I've used that too. But I had to show you the homemade stuff...it's divine.


Back to the sauce...bring the mixture to a gentle simmer, and let it go for about 4-6 minutes, until it has thickened, and the cranberries start to pop open. Season with a little more salt and pepper if you'd like.

Remove the pan from the heat, and pour the sauce over the chicken. Isn't it pretty?

Bake at 400 degrees for about 20-25 minutes or until the chicken juices run clear when pierced with a knife.

I served some simple sauteed zucchini and boxed mac and cheese on the side. Yes, even I used the boxed mac and cheese. Joshua had been begging for it for a few days, and I couldn't take it any more. What's a momma to do? The kids are not crazy for zucchini, except Rebecca, so they had carrot sticks.

This is sure to please everyone in your family! God bless your table tonight!

Potato Pancakes with Smoked Salmon

Once I saw Nigella Lawson make these on TV, I was hooked. I've made them for many a party...and everyone goes nuts over them. They look fancy, but they are so easy to make...you're gonna kick yourself.

I have this recipe off the Food Network website, but their version fails to mention one critical part of the recipe. It doesn't tell you how much sour cream and horseradish to use...and I really think those ingredients make this appetizer. So I figured it out by trial and error how much you need, and I've included them in this post.

You can make the little potato pancakes in advance and freeze them. When you're read to use them, just thaw until they are at room temperature. Trust me...you'll be making these all the time too!

Potato Pancakes with Smoked Salmon

(adapted from Nigella Lawson, makes about 30 pieces)

3/4 cup instant mashed potato flakes

3 large eggs

1/2 cup milk

2 tablespoons olive oil

1/2 cup all purpose flour

2 spring onions/scallions, thinly sliced

1/2 teaspoon baking powder

1/2 teaspoon lemon juice

1 10-ounce package smoked salmon

1/2 cup sour cream

1 tablespoon prepared horseradish

1 4 ounce packet of fresh dill

In a large bowl (I like using my medium-sized Pyrex measuring cup), combine the potato flakes, eggs, milk, olive oil, flour, scallions, baking powder, and lemon juice. Don't use a whisk, it'll just get all clogged up. But do mix this well--not to death of course, just be sure it's all combined thoroughly. It will be the consistency of thick pancake batter.

Oh, I like using this brand of instant potatoes, because one package contains exactly 3/4 cup.

Heat a grill pan/skillet over medium heat. I used my large grill pan, because we're essentially making really little pancakes. Grease the pan/griddle with a paper towel dipped in some olive oil. You don't have to use very much at all...just a light coating is plenty. I don't recommend vegetable oil, the flavor of it doesn't compliment the finished dish.

Drop one small spoonful (about 1 1/2 teaspoons) into the hot pan/griddle, and spread it around just a bit, you're going for a diameter of about 1 1/2 inches. Sorry to be so precise...bigger or smaller is fine...I like mine bite-sized so they're easy for people to eat.

Let the pancakes cook for about 2 minutes on one side, or until the edges are set...you may also see a couple of tiny bubbles breaking through the surface. Give them a flip, they should be a light golden brown, and let the other side cook for another 2 minutes.

Once the pancakes are done, remove to a paper towel lined plate. The paper towels remove any excess oil.

Now let's prep the salmon. I buy this particular brand of smoked salmon at Kroger, one package is just the right amount, and if it's on special, I can get it for $3.99.

Tear the salmon into pieces a little smaller than the pancakes, about this big...

For the rest of the topping, mix the horseradish and sour cream together in a small bowl.

Spoon a very small dollop (about 1/2 teaspoon) onto each pancake, add a piece of smoked salmon, and garnish with a tiny sprig of the fresh dill. Even if you're not crazy about dill, you must not leave it off, it works so well with the salmon.

Aren't these cute? And delicious, and fairly healthy...I used skim milk and light sour cream, and they turned out just fine. I'll bet you could use the egg beaters too...and they're fat free.

Take these to your next party, baby shower, family reunion; enjoy the "oohs,"and "ahhs," and any other compliments you get. God bless your table tonight!

Temporary Hiatus

I wanted to let y'all know I have several posts in the works, but I haven't had time to cook anything this past week. My poor hubby has been sick with a horrid intestinal bug. Taking care of a sick spouse and 4 kids has been hectic! I cook mainly for him, and he hasn't really eaten anything substantial since Monday, so I haven't been in the kitchen. But David is feeling much better now, and I'm hoping to get a post or two up in the next few days. Stay tuned!

SPAM Anyone?

My friend Mary had a post on her blog about SPAM (she'd bought some during preparations for Hurricane Ike), and challenged me to come up with a recipe using SPAM. Well bring it on girl! I love a good challenge...but I can't believe my first cooking one involves using SPAM as an ingredient! What am I getting myself in to?

All right ladies, here's a recipe using SPAM. I have another one in the works, and I'll post it when it's ready. Now...I admit, I did cheat. I looked on the internet for ideas. I've never cooked with SPAM either, so I didn't want to just buy a can and spend 3 days looking at it, hoping for inspiration.

But I did make this recipe for our family first, because I'm not about to post something without trying it on my crew. Yes, they are willing guinea pigs, God Bless 'em! I would say these are more of an appetizer than a main course, but they appealed to my kiddos because they were small and easy to eat. Go figure! Another plus-- they have bacon in them...anything with bacon is bound to be delicious right?

If I make these again, I'd like to try a sweet and sour sauce or honey mustard instead of dijon. I think it might balance out the meaty, salty taste of the SPAM better.

Savory SPAM Cresents

6 slices of bacon, cut in 1/4 dice

1/4 cut finely chopped onion

1 can SPAM, diced

1 large egg

3 tablespoons gratd parmesan cheese

2 tablespoons dijon mustard

2 tablespoons fresh chopped parsley

1/8 teaspoon black pepper

2 cans (8 count each) refrigerated cresent rolls

Take the SPAM out of the can and cut into very small dice. (It looks rather foreign, doesn't it?) Oh, and I used the SPAM Light. No sense in consuming more fat than I have too. And did you know that in addition to regular SPAM, my local grocery store carries a "Hickory" SPAM, and a single serving variety of SPAM? Who would have known?

This is really not hard, just be sure you use a nice sharp knife.

Here's the onion and bacon ready to go into the pan. I cut them into fairly small dice, since it's going to become a filling for the cresent rolls.

Saute the bacon and onion over medium heat until the bacon is crisp and the onion is tender.

Remove from the heat and drain on some paper towels.

Now, throw the SPAM in the bacon fat (yes, seriously...how can you let perfectly good bacon fat go to waste?), and saute for just a few minutes or until the SPAM gets a bit brown around the edges.

Take the browned SPAM out, and place in a large bowl. Add your sauted onions and bacon, egg, parmesan cheese, mustard, parsley, and pepper.

Mix well and kinda visually divide it into 16 portions. It comes out to about a big spoonful for each serving. I know...really precise :-) !

Now, open up the cresent rolls, and lay one out on a work surface. Place a big heaping spoonful (about 2 tablespoons) on the wider end.

Gently roll up the cresent roll, using your fingers to keep the filling in place as you roll. Once it's rolled up, the filling actually doesn't fall out hardly at all. Here's a close up...

Repeating with the remaining cresent rolls and filling. Line 'em up on a baking sheet, and then pop into the oven at 375 degrees for 12-15 minutes or until nice and golden brown.

Right out of the oven...these little guys smell pretty good (not to mention your kitchen already smells like bacon, lol). Oh, and thanks Robin for the new baking sheet (it was too big for her smallish oven, so she just gave it to me!)

I'm trying to take better pics of my recipes, especially close-ups, somebody let me know how I'm doing okay? Thanks...appreciate it!

These are best served warm, but not straight out of the oven, especially for the little guys. By the time I took these last couple of pics, they were cool enough to eat.

The verdict at the table? Everyone though they were great...except the no-dinner child Christina. David said they were "tasty," and Gabriel went "ummmm!" Score another one for mom! And because we all know SPAM and bacon are not the most healthy things in the world, I made a big batch of steamed green beans on the side. Oh, and orange slices too, they weren't just for garnish.

Mary, if you make these, let me know! God bless your table tonight!