Shepherd’s Pie Potato Bowl

Food for the Soul, Recipes

Happy St. Patrick’s Day!

A history of leftover meat & potato meal made into this savory dish. My former, very Irish Mother-in-law taught me her recipe when I was 22 years old. Since that was ‘way back’, I’ve tweaked; added my own seasoning and vegetables …including beer.

I zhuzh’ed it up for everything green day! Normally cooked in a plain casserole dish. My son, Tyler always gets a second serving …and enjoyed every bite of this meat and potato bowl.

#blas #slainte ☘️🍺

Ingredients:

– 4 large russet potatoes

-6 tablespoons butter

– 1/2 lb chuck ground beef

– 1 tablespoon sauté onions

– 1 package McCormick’s brown gravy

-1 teaspoon Worcestershire sauce

– 1 cup cooked peas & chopped carrots (small frozen bag or canned vegetable of your liking)

– 1/2 cup milk

– 2 tablespoons sour cream

– 1/4 chopped chives

Bourbon Pecan Pie

Dessert, Recipes, Uncategorized

Happy Holidays! I never cared for pecan pie for a couple reasons… always seemed dry, too sweet or too heavy. So, for years I skipped it at parties & holidays. Baked pies over the years but not this one. A huge fan of Food Network and The Cooking Channel, Dinner at Tiffani’s aired a holiday special. I immediately printed the recipe. OMG….delicious! Finally understand why people like pecan pie. Perfect balance and not dry : )

I always love making homemade whipped cream. Great for dipping fruit too… if you can refrain from eating it by the spoonful! 

IMG_8876

Ingredients

Pecan Pie:
  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/2 cups light corn syrup
  • 1 cup sugar
  • 1 tablespoon bourbon
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • 2 rolled frozen pie crusts, thawed according to package directions
  • 3 cups whole pecans
  • 5 large eggs, lightly beaten
Vanilla Whipped Cream:
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste

Directions:

Special equipment: two 9-inch pie plates

For the pie: Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.

Unroll the pie crusts and press into two 9-inch pie plates. Trim the excess around the rims and then crimp the edges. Evenly divide the pecans between the pie crusts. Set the pie plates on a large baking sheet.

Whisk the eggs into the cooled sugar mixture and pour it over the pecans in both pie plates. Bake the pies until they are mostly set but still slightly jiggly in the center, 40 to 50 minutes. Let cool for at least 20 minutes before slicing.

For the whipped cream: Put the cream in the bowl of a stand mixer and whip until foamy. Add the sugar and vanilla bean paste, and whip until soft peaks form. Be careful not to overbeat, or the cream will become grainy.

Serve slices of pecan pie with a dollop of whipped cream.

Chicken Elegant Casserole

Food for the Soul, Recipes

This chicken casserole is a recipe passed down by my Grandmom. Chicken Elegant — it’s not really an “elegant” dish however, it disappears quickly at gatherings and is still one of my son’s favorites.

It’s a simple casserole. I’ve made this several times over 20+ years including for work parties. One particular holiday party, Nurses and other colleagues were saying how delicious it is. A few colleagues skipped the dish thinking it was “just” stuffing…. Wrong! The few jumped up to try a spoonful however, the casserole was gone. Lol! I made it again the following week specifically for the few who missed out : )

Recipe below. Great for any season! #bonappetit 

  • 4 chicken breasts 
  • 1 box Stove Top Stuffing
  • 1 stick of butter
  • 8 oz. sour cream
  • 1 can cream of chicken or mushroom soup
  • Salt to taste
  • 1 can chicken broth

Recipe: 

Place chicken in crock pot or slow cooker; pour chicken broth over chicken and cook for 3-4 hours on low (chicken should fall apart when cooked thoroughly). Shred or chop chicken to your liking, place in 13×9 dish. Mix; stir cream of chicken soup and sour cream together in a bowl; combine with chicken in casserole dish; mix it all up. Pour uncooked stuffing into a separate bowl, melt 1/2 stick of butter in saucepan and pour butter over stuffing; mix together. Spoon stuffing evenly on top of chicken (as a crust). If stuffing appears dry, I melt a little more butter to pour over top. Bake 350 for 25-30 minutes. Note: Check stuffing crust top after 15-20 minutes; cover with foil if browning quickly & continue to bake. Allow to cool and serve with side of vegtables or salad. Enjoy!