Wednesday, November 28, 2012

Homemade Shepherd's Pie

I got my new cookbook in the mail, The Picky Palate Cookbook, by the awesome Jenny Flake. I don't think there's a single thing in there that I wouldn't make! I highly recommend her book. The first thing I made, her homemade shepherd's pie. The family loved it, everyone had seconds...maybe even thirds. I will be making this all the time!

You need:
for the mashed potatoes-
2 1/2 lbs peeled diced potatoes (I used 7 potatoes)
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 cup milk

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 can green beans, drained

3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth

2 cups shredded cheddar cheese (original recipe calls for 1 cup, but I love me some cheese)

Preheat your oven to 350. Spray a 13x9 dish with cooking spray.
Get your potatoes going. Peel, dice, and boil for about 20 min, or until fork tender. Drain and put them into a mixer, or use a hand mixer.

Add the salt, pepper,garlic powder, butter, and 1 cup of milk. Taste and season more if needed.

In a skillet, over med-high heat, drizzle the olive oil. Add the onion and minced garlic. Cook for about 3 min. Add the ground beef. Continue to cook until all meat is browned.

In a small sauce pan, melt the butter, add the flour and whisk until smooth. Add the salt, pepper, and chicken broth.
Bring the sauce to a boil and reduce heat to low. Let simmer for about five minutes.
Add the green beans to the ground beef, and pour the sauce on top.
Carefully fold in the sauce.
Pour the meat mixture into the 13x9 dish.
 Top with mashed potatoes and cheese.
Bake, uncovered, for 25 minutes.

Tuesday, November 27, 2012

Smothered Chicken

I really can't believe I haven't blogged this recipe yet. I've been making this for years, and we have it pretty often. I usually have everything I need to make it. Chicken. 5 spices that are regulars in the pantry. Bell pepper. Cheese. Rice. Done!
I always serve it over white rice. (tip-use chicken broth instead of water to cook your white rice in, it gives it such good flavor!)
You need:
2 boneless skinless chicken halves
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 tbsp. butter
1 medium green bell pepper
1 medium red bell pepper
1/2 white onion
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
Slice the chicken into thin fillets.
Dice up your peppers and onions (a big dice).

Mix all the spices together in a small bowl. Season both sides of the chicken.
Melt the butter over a med-high heat. Add the chicken to the skillet.
Cook for about 5 minutes per side, remove chicken from skillet. Add the peppers and onion to the same skillet and saute for 5 minutes.

Once the peppers and onions have softened (after the 5 minutes), slide them over in the skillet and put the chicken back into the skillet.
Spoon the peppers and onion over the chicken pieces, covering them.
Top with the cheddar and mozzarella cheese.
Put a lid on the skillet and continue to cook over a meduim heat for another 5 minutes.