30 Minute Shepherd's Pie

30 Minute Shepherd's Pie

http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html


I didn't use carrots but everything else was the same.

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Linguine with Chicken and Sauteed Vegetables

I think I've done this one before but can't find it one the blog. Either it was done before we started using the blog or I simply forgot to post it (the latter is more likely!).

***This recipe is all about the garlic oil!***

Ingredients

* 1/2 cup vegetable oil
* 10 cloves garlic, finely chopped
* 1 (12 ounce) package uncooked linguine pasta
* salt to taste
* 1/2 cup chopped broccoli
* 1/2 cup chopped cabbage
* 1/2 cup shredded carrots
* 1/2 cup chopped cauliflower
* 2 tablespoons diced green onions
* 1 pound chicken tenders, cut into bite-size pieces
* 3 1/2 tablespoons soy sauce
* salt and pepper to taste
* 1 cup chopped cilantro
* 4 lime wedges

Directions

1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 480 Total Fat: 21.6g Cholesterol: 46mg

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Ingredients

* 4 skinless, boneless chicken breast halves
* 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
* 1/2 (1 ounce) package dry ranch salad dressing mix
* 2 tablespoons butter
* 6 hoagie rolls, split lengthwise
* crumbled blue cheese for topping

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce and crumbled blue cheese to serve.

Broccoli, Pepperoni and Three Cheese Calzones

Broccoli, Pepperoni and Three Cheese Calzones

Original Recipe Yield 6 servings (though mine only made 4 because I used a store bought pizza dough - I kept the filling size the same based on measurements below)

Ingredients

* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 1/2 teaspoons white sugar
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 1/2 heads fresh broccoli
* 2/3 cup shredded provolone cheese
* 1/3 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 clove garlic, minced
* 1 cup diced pepperoni
* 1/4 cup olive oil
* salt and pepper to taste
* 1 egg, beaten
* 1 tablespoon water
* 2 tablespoons cornmeal

Directions

1. In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
2. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
3. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
4. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
5. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
6. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
7. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
8. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Easy Slow Cooker French Dip

Got this from Allrecipes (surprise, surprise)
:)
The version I gave you was scaled down to serve 5 instead of 9.
(recipe below serves 9)
I also added a couple of things to the meal you received; 1 tbsp Worcestershire Sauce, 1 tbsp minced garlic and 1 tsp thyme.
Before serving, thinly cut the meat then return it to the crock pot for half and hour to allow the meat to take in a little more juice.
Lastly, if you have cheese on hand you may want to add it to the bread before toasting. Just an idea.
Enjoy!


INGREDIENTS

* 4 pounds rump roast
* 1 (10.5 ounce) can beef broth
* 1 (10.5 ounce) can condensed French onion soup
* 1 (12 fluid ounce) can or bottle beer
* 6 French rolls
* 2 tablespoons butter

DIRECTIONS

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Salisbury Steak Deluxe

Sorry this is about two months late!!
Have to say, this recipe is super, super easy. There is one very important key to remember though...the sauce gets it's unique flavor from the combination of horse radish and, here's the key...the scrapings from the pan that the meat is browned in. There have been times that I almost burnt the meat and the sauce ended up with the best flavor (in my opinion). So, after you've browned (or almost blackened) the meat, take the patties out and drain off the grease. Then then let the sauce (+ water) simmer for a few minutes. I use a wisk to get everything blended well then put the patties back in before serving.
Good luck :)

INGREDIENTS

• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 tablespoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• Dash pepper
• 1 1/2 pounds ground beef
• 1 tablespoon cooking oil
• 1/2 cup water
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties.
2. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

Slow Cooker Pepper Steak

Frozen Directions:

Thaw overnight in fridge.

Place meat mixture into slow cooker.

Cook for half the time recommended cooking time (see above).

Slice pepper and onion (provided), add to slow cooker and cook for remaining half of cooking time.

If sauce isn't thick enough, combine extra cornstarch (provided) to 4 tbsps of water. Mix well and pour into slow cooker. Continue to heat until sauce thickens.

Serve over white rice (provided).