Shepards Pie

This is one of my Husbands favorite meals.  Ive never written it down before today. My friend Jason said he was looking for a decent Shepard's Pie recipe, so here it is.  This one is from my head, and Ive been making it like this for over 20 years. Enjoy!


Ingredients
Meat Layer:
1 pound of ground meat
1 onion, chopped
1 sweet pepper, chopped( red, yellow, green...it doesn't matter which one u use. I tend to use the yellow or orange for color)

3 cloves of Garlic, finely chopped
2 Tablespoons Worcestershire
1 and 1/2 T of Tomato paste
1 tsp each of Thyme, Rosemary and Paprika
1/2 tsp Fine ground pepper
1 tsp ground beef bullion plus half cup hot water. Mix together.

Potato Layer:
5-6 potatoes... scrubbed with warm water then cut into chunks for boiling. Can be peeled....I usually leave the peel on
1/2 cup chicken broth
1/2 tsp of salt and pepper
1 tsp of garlic powder
2 T real butter

Other: 
1 cup Finely grated yellow cheese
 2 cans of green beans
olive oil or olive oil spray


Preheat the oven at 350.
Boil the potatoes until tender, drain and mash with the salt, pepper and garlic, butter and broth. Using a beater...... whip the potatoes until nice and fluffy, with no chunks left.  Set aside.

Fry the meat with the Onion, Pepper and Garlic, until browned. Drain off grease.  Add Worcestershire,Thyme, Rosemary, Paprika, Tomato Paste and the Beef bullion. mix well.  Bring to a simmer and let cook for about 15 minutes or until most the liquid has boiled away.

Open the cans of green beans and rinse them in a colander. 

Lightly spray a casserole pan with an olive oil spray. Or grease the pan, lightly with Olive Oil.

Place the meat on the bottom. Layer with the green beans, then the potatoes.  Top with the cheese. Bake at 350 until the cheese is melted and starting and golden brown. About 35 minutes.

Fudge Frosting

2 t Real butter
3  Square Unsweetened Chocolate or 3 ounces of Unsweetened Cocoa Powder
1 Cup Powdered Sugar
1 1/2 T. Milk

Melt butter and chocolate over low heat.(or add Cocoa powder and whisk over heat until smooth and glossy) Use a rubber spatuala and pour into a glass mixing bowl.   Stir in confectioners' sugar and milk until smooth. (If thick, add 1 to 2 teaspoons milk.)  Cool. Spread frosting over brownies

Triple Chocolate Brownie Ring

 

 

 

Ingredients

3/4 cup butter, melted 

1 1/2 cups white sugar 

1 1/2 teaspoons vanilla extract

3 eggs

3/4 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt 

1 bag of dark chocolate chips

Fudge Frosting( on here next)

Directions

1. Preheat oven to 350 degrees. Grease and flour a bundt pan.If you dont have a bundt, u can use a traditional 9 inch square. 
2. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Fold in chocolate chips. Spread the batter into the prepared bundt pan.
3. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool completely before frosting and cutting. Enjoy!

Chili...chili....chili!

Everyone has a special chili recipe!  I learned mine from a Betty Crocker cookbook, around 14 or so. Ive made it pretty much the same way since, with a few tweaks to taste.  I highly recommend playing with Chili recipes and adding different things! I also make a fabulous White Chili.  I am going to post both recipes today.

Traditional Chili:

2 pounds of ground beef
2 green peppers, chopped
2  large onions, chopped
6-8 cans of large red kidney beans or 2( 1 pound bags) bags of dried red kidney beans( rinse and put in a large pot with enough water to cover the beans and 3 inches past)  Let sit over night. In the morning drain, rinse, and simmer on low, until soft.  This is important: Do not add anything to beans, while they are softening. I, unfortunately had to learn this the hard way. I added salt to beans once and a salt pork, they never softened.

3 cans of chili or Mexican flavored stewed tomatoes
3-5T chili powder   
1 tsp garlic Powder
1/2 tsp white pepper
1 T Cilantro
1 T Cumin
1 T Salt

 Options: 1 Jalapeno Pepper, seeded and roughly chopped and Goya Adobo with Pepper, to taste

Garnishes: White Rice, Sour Cream and/or Shredded Cheeses. 
Fry meat in fry pan. Drain grease off and can lightly rinse meat with hot water. Return to fry pan.   Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes Stir in chili powder, cilantro and cumin, pepper. ( add the peppers at this point too, if using) at this point,  cook until fragrant, about 1 minute more.  Put this mixture into a crock pot or a large cook pot.  Turn heat on low. Add Beans.  Slightly chop up the tomatoes. Add with all their juices to the large pot. Add salt. Cook for 3-24 hours.  I cook mine for 24 hours on very low.  I serve over rice, in a taco bowl. Garnish with sour cream and grated cheeses!  

White Chili:

This recipe is new to me. I only recently learned how to make White Chili. And I have to tell you, i prefer it over traditional chili!

1 lb  boneless, skinless, chicken breasts, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
3 T Olive Oil
1 cup Chopped Onion
 2 chopped Red, Green or Yellow Bell Peppers, or combination1 can Chicken Broth
2 cloves of garlic, chopped finely OR two Tablespoons Garlic Powder
1 tsp Cumin seed
1 T Chili Powder
1tsp Paprika
1/2 tsp Dried Oregano Leaves
3 -15oz cans White Beans (great northern or cannellini), drained and rinsed( also can use dried beans, follow instructions above, just use white beans)
1 can of Mexican or Chili Flavored Stewed Tomatoes, well chopped and all its juices.

Garnishes: Shredded Cheese and Sour cream.


Options: Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)

Fry the the chicken, onions, and peppers, in a fry pan, until chicken is mostly done and veggies are beginning to get soft.   Pour into a large cook pot.  Add the beans, seasonings and tomatoes. Add the jalapenos, if using at this point.   Cook on low for 2-3 hours.  Serve with Sour cream and or Shredded Cheese.

Enjoy

J :)

Fry Breads

I learned about fry bread when I was around 12 years old. I went to a friends house after school and her great grandmother, was making fry bread.  Id never had it before, and fell in love with it.  I never knew fried dough could be so yummy. Since then Ive found that Fry bread recipes are as varied as people. There are traditional Navajo fry breads used for ceremonies, and for some it is a sacred tradition. It is the "state bread" of South Dakota.   You can use fry bread to make a variety of delicious treats. They are used to make Indian tacos.  Just like regular tacos, but you pile up all the goodies onto fry bread, instead of a shell. Fry bread is traditionally a flat dough fried in oil,  made with baking powder.  I use a yeast dough for mine. I fry them into small balls and we eat them with butter and Jam, or sprinkled with powdered sugar. I am going to post two different recipes and ways to make them today. Mine and the Navajo recipe. I have made both recipes a lot. I cant tell you which is better, they are both delicious!



Navajo Fry Bread Recipe - Indian Fry Bread Recipe
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

 

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.

 NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured this is important so the dough doesn't become tough. 

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  Dont worry about it being a perfect shape. 

Heat the vegetable oil to about 350 degrees F.Your oil should be about 1-inch deep in a large cast iron skillet, or a deep fryer. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. ( credit: Whats cooking in America)

My Fry Bread Recipe


I  make bread doughs on the weekends on freeze into loaves and rolls.  But for this recipe you can use any frozen bread dough, that you find in the freezer section at the grocery store.  Otherwise here is a White Bread ( yeast) dough recipe.  The best I found are the pre-made frozen rolls.  Let sit in a well greased glass pan until dbl in size.  Place the frozen rolls, somewhere warm and cover with a dark cloth.

Juls Basic White Bread Recipe 

6 cups flour, more or less, divided

1 tablespoon sugar 

2 1/2 teaspoons salt

1 envelope active dry yeast

2 cups very warm water, about 120

2 tablespoons softened butter

Prep: 

In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary.

Place dough in a large buttered bowl, turning to butter top. Cover with a clean dark towel and let rise for about 1 hour in a warm place( until doubled in size) free of drafts.

Alternative: Put all ingredients into your bread machine and remove dough after first rise. 

Heat Oil to around 350. 

Tear off dough into small pieces, roll quickly( you must work quickly, so the dough doesn't get tough and chewy) into a ball and drop into hot oil.  Cook on each side for about 2 minutes. Or a nice golden brown.  Drain on paper towels. Continue  tearing off dough and cooking. Only tear off dough as you are using it.

Take some Powdered sugar and hold a small sieve over the cooked dough,( add about 1/3 cup of powdered sugar to the sieve)  and sprinkle them with powdered sugar while still hot.  Can serve with Honey, jam. butter.   Whatever u imagine.

I have also used  Pillsbury dough in a can to make fry bread. Dont use the kind that has layers.  Found out the hard way, that doesn't work very well. 

J

Aussie Bev's Zingy Potato Salad

 My Friend Bev married one of my oldest friends..... Uncle Jeremiah!  They live down in the wonderful Land of Oz.  She submitted her Potato Salad to me today.  Thanks Bev!  :X


Zingy Potato Salad
This dish contains a herb that has become my latest passion: LOVAGE.

A couple of finely-chopped lovage leaves give an amazing zing to all potato, egg and creamy pasta dishes!

Ingredients
1/2 Kg ( 1lb) Desiree (pink) potatoes, washed, unpeeled and cut into small cubes.
I bottle Praise (Free) Ranch Dressing.
1/2 cup finely-chopped Spanish onion.
1 T chopped chives.
1 T chopped parsley.
1 T chopped lovage.
Freshly-ground black pepper.

Method
Cook cubed potatoes in boiling water till tender.
Drain and rinse in cold water.
Drain and refrigerate (covered) till required.

Mix all other ingredients and put aside in refrigerator till assembling potato salad.

Mix all ingredients gently when ready to serve.

Cheers, Bev

Footnote: I have never heard of lovage so I provided a WIKI link to it for others. 

http://en.wikipedia.org/wiki/Lovage

My Salsa Fresco

This Salsa is a huge hit here. I actually got the idea from Taco Bell.  They have a fresh Salsa that is ok......but I knew I coould make it better.
This is my results:

3 large under ripe tomatoes. They need to be a little green or very firm. 
1-2 large WHITE Onions( has to be a sweet white onion.   Maui's Sweet White Kula onions are the best for this, but hard to find in Alaska)
3-4 T chopped fresh cilantro

juice of two fresh limes
garlic powder
paprika
salt
white pepper

OPTIONS: to make this HOT add:  About a 1/4 of a cup of finely chopped pickled jalapenos, or 3 fresh chopped jalapenos.

You want to make this early in the day, about 3-4 hours before you are serving.  

Chop the tomatoes up in small cubes.   Careful to keep all the juices you can. Put into a GLASS mixing bowl. NOT metal.  Metal seems to change the taste of this recipe.  Chop the onion up into small cubes roughly the same size as the onion. Add to the tomatoes.   Add finely chopped cilantro and the juice of the limes.   Season with the Garlic powder and paprika( about a half tsp of each) 1/4 tsp of white pepper, and 3/4 tsp of salt. You can add hotter spices at this point if you want it hot. Toss well.  Let this sit in the fridge for 3 or 4 hours before serving.

Mild Fajitas

 This is another original recipe.  Its very mild, that even the youngest kids like it. 


one large green pepper
one large red pepper
one large yellow pepper
Can use any combination of sweet bell peppers

2 medium yellow onions, or one large white one
1 large, slightly green tomato

1 pound of thinly sliced meat of your choice( chicken, beef, moose, shrimp, or pork....Ive even used halibut for this. )
one package of mild fajitas seasoning mix.
Flour tortillas
sour cream/guacamole/salsa
oil

Cut the meat into thin, small strips.  Put the seasoning package in a large mixing bowl.  add about 2/4 cup of warm water, whisk until its well mixed. add the meat. Pout into a large freezer bag and refrigerate for at least 20 minutes.

Meanwhile...halve the peppers, de-seed, and slice into thin pieces. ( they would be shaped as a half ring)  Repeat with the onion.  Cut into half, then flat side down, slice thinly.

Cut the tomato into chunks. Drain the meat. discard the juices

Heat the oil in a large and deep fry pan. 

Add the meat and cook until it is most the way done.  Different meats cook at different amount of times.  Chicken is about 6 minutes. Add the onions and peppers. Toss well.  Cook until the onion starts to turn opaque.  Pour onto a serving platter.  Add the tomatoes on top.  Serve with Tortillas, and the side dishes. If you scroll through, you can find my guacamole recipe on here.

My Own Rogatoni

 I don't like spaghetti sauce. So I came up with this as a suitable replacement. Its wonderful in a crock pot. And its even better the next day. I like to serve it with a cornbread or a nice warm Italian bread and salad.

one onion
one green pepper
garlic powder
1-2 Tblespoons oregano
1 pound of ground meat( can use Turkey, Beef, Buffalo, Moose)
2 cans black beans
2 cans stewed tomatoes( Italian flavored is best)
1 can of corn

shredded fresh Parmesan
4 cups cooked rigatoni pasta.

This is a simple recipe but really good.  Chop the veggies and cook in olive oil.  Add the meat, cook until browned. Add the canned foods, with the liquids. Add the garlic powder.   Add one tablespoon of the oregano.  Let simmer for a few hours on very low, checking the flavor. If it isn't flavorful enough add the last Tablespoon of oregano.   Its also fabulous in a crock pot. Serve over the pasta.