Shepherd’s Pie

If you haven’t figured it out by now… I’m a meat and potatoes kinda gal, so this recipe rings true to my heart! I like that it is very quick to pull together if you are in a bind. Most of the time I have these ingredients on hand.

Cook and Bake time: about 45 minutes  Servings: 5-6

Ingredients:

• 2 pounds potatoes (Russet, Yukon or red), peeled and cubed
• 1 tablespoon extra-virgin olive oil
• 1/2 onion, chopped
• 1 lb. ground beef
• 1 lb. ground sausage
• Salt and freshly ground black pepper
• 2 carrots, peeled and chopped
• 2 tablespoons greek yogurt, plain
• 1 large egg yolk
• 1/2 cup cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons Worcestershire
• 1/2 teaspoon paprika
• 1/2 cup parmesan cheese, shredded

Directions:

1. Preheat broiler to high. Boil potatoes in salted water until tender, about 12-15 minutes.
2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan and sweat onion with meat. Season with salt and pepper. Brown meat for 3 or 4 minutes. (Do not drain fat!) Add chopped carrot to the meat. Cook 5 minutes, stirring frequently.
3. Drain potatoes and pour into a large bowl. Add yogurt, egg yolk and cream. Blend with a hand mixer until smooth. To really get the lumps out – use a potato ricer. Set bowl aside.
4. In a small pot, over medium heat, add butter and flour. Cook for 1 minute. (Remove from heat.) Whisk in Worcestershire sauce to form a paste for 1 minute. Stir into meat and vegetables until well blended.
5. Fill a small (2-2.5 quart) rectangular casserole dish with meat and vegetable mixture. Evenly spoon potatoes over meat. Sprinkle with paprika and cheese. Broil 6 to 8 inches from the heat, until potatoes are golden brown.

Enjoy! With all of my recipes I post, I hope you try it and let me know how it turns out!!

 

Breaded Parmesan Ranch Chicken

I was experimenting in my kitchen today with some chicken that I had unthawed. I wanted to try my hand at making my own panko without buying the stuff. It really turned out decent and saved me money. Always, a bonus! I hope you try this out. Totally worth the effort!

Prep time: 45 min  Bake time: 1 hour  Servings: 5-6 Chicken Breasts

Ingredients:

• 1 cup (5-6 strips) bacon, cooked (broken to small pieces)
• 2 cups (8 slices of bread) homemade panko bread crumbs
• 1 tsp. onion powder
• 1 tsp. garlic salt
• 5-6  boneless, skinless chicken breasts
• 1 cup ranch dressing
• ⅓ cup parmesan cheese, grated
• salt and pepper to taste

Directions:

1. For homemade panko bread crumbs: Freeze 8 slices of whole wheat bread for 1 hour. Take out of freezer; cut and discard crusts. Cut 8 slices into strips and place into a food processor to make coarse crumbs. Spread the crumbs on a clean cookie sheet (with sides). Sprinkle onion powder and garlic salt. Keep an eye on crumbs and stir/shake at midway point of cooking time, while baking at 300 F degrees (about 10-15 minutes). Do not let crumbs get toasted. Let cool before using. Set aside.
2. Cook bacon till crispy, let cool, then break to small pieces. Place in a small dish. Set aside.
3. Preheat oven to 350 F degrees. Shred parmesan cheese, and combine with homemade panko bread crumbs on cookie sheet. Drudge chicken breasts in ranch dressing evenly on both sides. (Let marinate for about 5-10 minutes.) Coat chicken breasts in bread crumbs on cookie sheet. Place in a greased 9×13 pan and sprinkle bacon on top with salt and pepper to taste. Bake for 1 hour (or until chicken is done and tender).

Enjoy! With all of my recipes I post, I hope you try it and let me know how it turns out!!

 

Coconut Cluster Bars

Salty. Sweet. Fudgy. . . enough to take you to your happy place (if you like the taste of coconut). BUT you can choose to not put the coconut flakes in as an option! STILL amazing!

Prep time: 15 min  Cook time: 5 min  Servings: 32 bars

Ingredients:

• 10 oz. semi-sweet chocolate, morsels or finely chopped
• 1 (14 oz.) can sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/2 cup unsweetened coconut flakes
• Pinch coarse sea salt

Directions:

1. Line 8 inch square baking pan with plastic wrap, leaving some to overhang.
2. Combine chocolate, condensed milk, vanilla, and coarse sea salt into a large sauce pan. Cook, (stirring occasionally) over medium heat – until chocolate melts and mixture is of a smooth consistency, about 5 minutes.  Fold in coconut flakes. Transfer mixture to prepared pan; spread evenly with spatula.
3. Let chill at least 2 hours in refrigerator, covered. Uncover bars; remove from pan by lifting on wrap. Cut chocolate into 8 X 8 squares. Sprinkle top with a dash of coarse sea salt.

Enjoy! With all of my recipes I post, I hope you try it and let me know how it turns out!!