Shepherd's Pie

It was exactly 15 years ago that I sat at the table of a sweet elderly friend and ate Shepherd's Pie on an abnormally sunny day in West Yorkshire, England. Since then, I've tried to create that same comfortable meal and I feel like I've finally gotten pretty close. Now, if only I could transport all of you to a quaint British dining room with sheep herding on the green nearby hills. Then, you'd have the final ingredient to this Shepherd's Pie.

The meaty bottom layer and all it's gravy-ness is the perfect compliment to the mashed potatoes. Please, please (PLEASE!) don't wimp out on making the layer of mashed carrots. I know, it'd be easier to just throw in a bag of frozen peas and carrots or something, but the mashed carrots are perfect and don't take too much extra time to make.

This is a wonderful recipe to whip up with leftover gravy and mashed potatoes. Sometimes, when I made Sunday dinner I purposely make a huge amount of mashed potatoes just so I can save them in the fridge for making this delicious meal the following day or two. The leftover gravy could easily displace the 1 cup beef broth and turkey gravy packet.

Makes 6-8 servings
Prep Time: 30 minutes
Cook Time: 20-25 minutes

Ingredients:
for mashed potatoes - you could also use leftover mashed potatoes
6 large potatoes, peeled, and cubed
2 tablespoons butter
2/3 cup Milk, half and half, or cream
Salt and Pepper to taste

for mashed carrots
10 medium carrotts, peeled, and sliced
1 tablespoon butter
3 tablespoons milk
Salt and Pepper to taste

1 tablespoon vegetable oil
1/2 of a medium-sized onion, chopped
1 1/2 lbs ground turkey
2 tablespoons all-purpose flour
1 tablespoon ketchup
1/4 cup Worcestershire sauce
1 cup beef broth
1 packet of turkey gravy
1 - 1 1/2 cups peas
1 cup shredded cheddar cheese

Directions:
1. Set oven temperature to 375 degrees F (190 degrees C). Lightly grease a 9 x 13 glass pan and set it aside. Side note: I find it best to do steps 2 and 3 at the same time to save some time.

2. Bring a large pot of salted water to a boil. Add cubed potatoes and cook until tender, about 15 minutes. Drain potatoes and add butter, milk (or half and half or cream), and salt and pepper to taste. Set aside.

3. Bring a medium sized pot of salted water to boil. Add sliced carrots and cook until tender, about 15 minutes. Drain carrots and add butter, milk, and salt and pepper to taste. Set aside.

4. Heat oil in a large frying pan over medium heat. Add onion and ground turkey and cook until it is well browned. Pour off excess fat. Stir in the flour, ketchup, Worcestershire sauce, beef broth, and turkey gravy packet. Cook for about 2-4 minutes or until thickened.

5. Spread the meat mixture into the bottom of the 9 x 13 glass pan. Evenly top the meat with peas. Carefully spread a layer of mashed carrots over the peas and meat using a rubber spatula. Top it with an evenly spread layer of mashed potatoes. Sprinkle the shredded cheddar cheese over the mashed potatoes.

6. Make in the preheated oven for 20-25 minutes, or until golden brown. Let cool for about 5 minutes and then serve.

Creamy Tortellini, Spinach and Chicken Soup (Slow Cooker & Instant Pot)

The day after I made this soup I skipped to the fridge in anticipation of a delightful leftover lunch. When to my horror I found that all the leftovers had been taken to work by my hard working hubby. Don't get me wrong, I'm glad he took the leftovers, but I was heartbroken that I couldn't enjoy more of this soup. What did I do? Make it again, who says you can't make the same thing twice in one week?

You can thank me later for making your chilly week a bit warmer with this absolutely perfect soup. The creamy, the tortellini (heaven's best pasta) and add a big amount of the world's most healthy food - spinach, and now I'm a soup addict.

This is ever so much better with Mel's Divine Breadsticks on the side, but if you don't have time to whip up some of those babies, grab a crusty bread or loaf of french bread from the local grocer and that will suffice.

Makes 8 servings

Cooking time:  4-6 hours on low or 3-4 hours on high

Ingredients:

1 medium yellow onion, diced

1/3 cup all purpose flour

1 Tbsp dried basil

2 cloves of garlic, minced

2 Tbsp tomato paste

3 Tbsp olive oil

4 cups chicken broth

2 (14.5 oz) cans petite diced tomatoes

1 to 1 1/2 lbs chicken breasts or tenders

1 tsp salt

1/2 tsp pepper

4 cups frozen cheese tortellini

3 cups packed spinach (you can definitely add more than this if you want)

1/2 cup Parmesan cheese

1 cup heavy cream or 1 cup half and half

SLOW COOKER INSTRUCTIONS

1.  In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.  Microwave for 6 minutes, stirring every 90 seconds. Be careful when pulling your bowl out of the microwave, as it will be hot. Add the mixture to the slow cooker.

2.  Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).

3.  Remove the lid and using a fork remove the chicken breasts from the slow cooker and place them on a large plate or cutting board and shred or cut the chicken into bite-sized pieces.

4. Place the shredded or cut chicken, tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold) into the crock pot. 

5. Put the lid back on and cook on HIGH for about 10-20 more minutes, or until the tortellini are cooked through.  Ladle into serving bowls and enjoy!

INSTANT POT INSTRUCTIONS

1. Turn the Instant Pot to the saute function. Add only 1 TBSP Olive oil (3 TBSP is only needed in the slow cooker method). When the oil is hot saute the onions until translucent. Add the flour, basil, garlic, and tomato paste. Stir until combined.

2. Add broth, tomatoes, chicken, salt and pepper to the instant pot. Stir and cook for 1 minute.

3. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 5 minutes for chicken tenders or 10 minutes for chicken breasts and then do a slow release for 5 minutes.

4. Once the pressure has fully released carefully remove the lid. Remove the chicken and shred it with two forks. Return the chicken to the instant pot and add the tortellini. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 2 minutes and then do a slow release for 5 minutes.

5. Carefully remove the lid and stir in the spinach, parmesan cheese, and cream.

6. Ladle into serving bowls and enjoy!

Sweet and Sour Meatballs

We whipped these little delights up today by mixing two of our favorite recipes.  The texture on the meatballs is divine - the key is the ground turkey!  Better than any other homemade meatball or store bought meatball.  Recipe makes about thirty 1-inch meatballs.

Meatball Recipe:
1 1/2 lbs ground turkey
1 cup plain bread crumbs
1 large egg
1 tsp dry minced onion
1/2 tsp salt
dash of pepper

Combine all ingredients and mix with your hands until completely incorporated.  Lightly spray a large skillet with cooking spray.  Brown the meatballs in the large skillet on medium-high heat.  Carefully turn each ball with a fork to brown three to four of the sides.  While meatballs are browning, make the Sweet and Sour Sauce Recipe below.

Sweet and Sour Recipe:
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup pineapple juice
1/4 cup ketchup
1/4 cup soy sauce
2/3 cup water
2 TBSP cornstarch

Combine all ingredients in a medium sized bowl and mix with a wire whisk.  When the meatballs are browned on 3-4 sides pour the Sweet and Sour Sauce Mixture over the meatballs.  Let the sauce and meatballs gently simmer for 5 minutes, don't let it boil to fiercely or the sauce will all evaporate and you'll have a thick gloomy sauce.  If you see the sauce getting to thick add a little water, 1/4 cup at a time.  After 5 minutes, cover the skillet with a lid and let the meatballs and sauce lightly simmer for another 3-5 minutes.

Serve over rice.

Home Canned Chili Sauce

Ingredients:
24 peeled tomatoes (med. to big)
1 large green pepper
3 med. onions
2 cups vinegar
3 cups sugar
1 TBSP. cinnamon
1/2 tsp. allspice
3 tsp. salt
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. dry mustard
1 - 2 hot peppers

Directions:
Chunk it all or blend it - it doesn't matter.  Simmer in a crockpot for 3 hours or so with lid off so it gets thick and cooked down.  Process in pint jars for 20 minutes.  This is good in my Baked Beans Recipe with Quesidillas or over a Sunday Roast.

Baked Beans

This delicious baked bean recipe is made with a home canned chili sauce that is out of this world.  Can your sauce in the fall from your garden produce and then throw this recipe all together for dinners throughout the year.

Ingredients:
3 cans of pork and beans (take out the little fat square, and you can drain
them if you want)
3 cans of other kinds of beans- drained (1 kidney, 1 garbanzo, 1
black - or all of one kind)
1 tsp. liquid smoke
1 full cup of brown sugar (I use even more than that most times)
1 pint jar of home canned chili sauce
1 lb. of one of the following; bacon, sausage, hamburger, ham, little
smokies, hotdogs  (we like sausage or bacon the best)

Directions:
Put all ingredients in a crockpot.  Let it cook for 2 hours or until it's thick.

Thai Chicken Crunch Wraps

Ingredients:

Ingredients

• 1/2 cup rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 1/4 teaspoon salt
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo, salt, and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Spinach Tomato Tortellini

Yum, seriously delicious.  The kids weren't too into it, but the hubby and I ate it up with Garlic Bread and Steamed Broccoli.  Makes 6 servings and ready in about 40 minutes. 

Ingredients:
1 (16 oz) package cheese tortellini
1 (14.5 oz) can Italian Style diced tomatoes
1 cup chopped Fresh Spinach
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or even better, add fresh basil)
1 tsp minced garlic
2 TBSP flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.  Grate extra Parmesan cheese over the top.