The hardest “new” recipe to present to my family is always one that we have something similar considered a family favorite. This is not my usual Shepard’s pie recipe and so every time somebody asked “What’s for dinner”, I made sure to reply, Shepard’s Pie, but not the kind we usually have. I knew there was no hope in getting them to eat it if they weren’t forewarned. I am just going to say it, I liked this Shepard’s pie recipe even better than my original. In fact all the kids really liked it, but they did say the one we usually have is better. This one had a lot more veggies which mom likes, and the taste was not as sweet as I usually make my Shepard’s Pie with Plum Sauce. So what we have here folks is just a nice homey dinner. Serve with peas, and fresh buns for a delicious comfort food type meal.
Recipe from Southern Living Homestyle Cookbook
- 1 lb ground beef
- 1 large onion, chopped
- 3 medium carrots, chopped
- 1 green pepper, seeded and chopped
- 1 medium tomato, chopped
- 1/4 cup fresh parsley
- 1/2 cup plus 2 Tbsp chicken broth
- 3 Tbsp Worcestershire sauce
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1 1/2 pounds potatoes, peeled and cubed
- 2 Tbsp butter
- 1/4 cup milk
1. Start water to boil in large pot for potatoes, add potatoes and cook for 15 minutes. Drain and mash with butter and milk. Add 3/4 tsp salt and 1/4 tsp pepper. Mash until smooth. cover and keep warm.
2. While potatoes are cooking start to cook beef and onion in large skillet. After about 5 minutes add carrots, green pepper, parsley and tomato. Cook until beef has browned and onions are tender. Add chicken broth, Worcestershire sauce, 3/4 tsp salt, 1/4 tsp pepper, bring to a boil. Simmer for 15 minutes.
3. Stir together cornstarch and cold water, add to beef mixture. Cook until thickened and bubbly. Scoop meat into a 11×7 inch baking dish. Top with Mashed potatoes, Spreading out potatoes evenly.
4. Bake for 30 minutes at 350 degrees.
5. Eat and enjoy!
Happy New Year Everybody! My kids gave me the wonderful gift of sleeping in! That is right it is 9:30, and the kids are just having breakfast. We will be having a low-key day here. Last night was spent with the best of friends, the best of food, and a wonderful movie as well. You can’t top that now can you! This Feta Dip from Clover Lane was absolutely delicious. A perfect start to the festivities! Thanks Clover Lane for the New Year’s inspiration!
- Olive Oil
- 1 Large Tomato
- 1 bunch green onions
- 2 tsp oregano
- salt and pepper
- 1 block Feta cheese
1. Liberally spread olive oil on platter (with sides). Top with chopped tomatoes, chopped green onions and feta cheese (crumbled).
2. Top with seasonings and gently stir. Serve with very thinly sliced baguette.
3. Eat and enjoy!
A meal the whole family enjoyed. After a rather hectic day, I was quite thankful that I hadn’t planned a meal that I would have to sit there and tell my kids to eat. I mean, sometimes their just chatty, and kind of forget their food is there. Sometimes, they are dubious about eating what is on the plate, and sometime they all tell me how much they like dinner and wonder of all they actually sit there and eat. Yes, it is an amazing thing.
Recipe from What’s Cooking Magazine Winter 2008
- 2 Tbsp Kraft Sun-dried Tomato and Oregano Dressing
- 4 small boneless skinless chicken breasts
- 2 red peppers-chopped
- 2 cloves garlic, minced
- 1 can Italian Style stewed tomatoes (19 ounce)
- 2 large tomatoes, chopped
- 1 cup water
- 1 1/2 cups instant white rice, uncooked
- 1.2 cup shredded mozzarella cheese
- 2 Tbsp chopped fresh basil
1. Heat oil in large skillet. Add chicken, peppers and garlic and cook until chicken is cooked through. Flipping chicken half way through. (About 10-15 minutes).
2. Remove chicken to plate and cover to keep warm. Add water, canned tomatoes, 1 cup of the fresh tomatoes, and rice to skillet. Bring to a boil. Reduce heat to a low simmer and cook for 10 minutes. Stir occasionally.
3. Return chicken to sit on top of mixture. Mix together remaining tomatoes, fresh basil and cheese. Spoon on top of chicken. Cover. Let cook 5 minutes until cheese has melted.
4. Eat and enjoy!
Don’t you just love when the weather works with your meal plan. Yesterday as I was sitting in the heat in shorts with all my windows open I was thinking I would have to change the soup and bread I was planning to make tonight. Then I woke up to a glorious cool and rainy day, so the soup is back on the menu! I am pretty excited for it too, I love soup and bread! Early in the week we had a sloppy joe pizza, I served with this white beans salad. It was super yum, I had the leftovers for two days for lunch and it was really good leftover too. A new fabulously easy side dish to add to the rotation because it really is hard to find creative side dishes.
Recipe from Allrecipes
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1 pint grape tomatoes, halved
- 1 large avocado – peeled, pitted, and cut into chunks
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- kosher salt and ground black pepper to taste
1. Mix all ingredients together, stir to combine flavors. Let sit in fridge for at least one hour to let flavors meld.
2. Eat and enjoy!