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Shepherd’s Pie

Aw, I can’t think of anything more comforting on a cold winter’s night than this wonderful dish, Shepherd’s Pie, for dinner. The flavor is robust and the meal is hot and hearty. Can’t beat that combination when its freezing outside. Add a fire in the fireplace and a few after dinner hot toddy’s and I call that evening a great success!

The recipe below was adapted from Alton Brown’s recipe. His called for lamb which you can definitely use. I prefer ground beef.

I also like the individual soufflé cups instead of one large dish but if you were serving a family, the large dish would be better. For me, the soufflé cups help a bit with portion control and Lord knows, we all could use a bit of help there! 🙂

Try making this tonight! It will satisfy your entire family and you, too!

Bon appétit!

Shepherd's Pie
 
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Author:
Recipe type: Mains
Serves: 8
Ingredients
  • 1½ pounds russet potatoes
  • ¼ cup half-and-half
  • 2 ounces unsalted butter
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots; peeled and diced small
  • 2 cloves garlic; minced
  • 1½ pounds ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • ½ cup fresh or frozen corn kernels
  • ½ cup fresh or frozen English peas
Instructions
  1. Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the meat mixture and spread evenly into 8 individual souffle cups. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Nutrition Information
Serving size: 1 Calories: 760 Fat: 59g Saturated fat: 23g Unsaturated fat: 23g Trans fat: 8g Carbohydrates: 9g Sugar: 8.6g Sodium: 491mg Fiber: 1g Protein: 45g Cholesterol: 238mg

 

Low Country Boil Packets

I named this blog post and recipe, Low Country Boil Packets but in reality it should be Low  Country Foil Packets because, well, these are cooked in foil packets on the grill. Yes, on the grill. No need to pull out the outdoor cooker and make a ton of food if you don’t need to although that’s always fun to do if you are having quite a few guests for dinner. But if not, this is definitely a great alternative.

And what a perfect thing for single people or those cooking for two! It’s just perfect. Just use the amount of ingredients you need for the foil packets and save the remaining ingredients for another day. Or invite a couple of friends over to enjoy dinner with you!

I put the shrimp in frozen but everything else is fresh and thinly sliced, as you can see in the photo. It all cooks and the flavors meld so nicely in the foil packet! You can add more spice if you want or less if that suits you better. It’s very easy to individualize each packet for the person.

Just a perfect meal anytime of year but especially during the summer months. It’s quick and easy and fool proof. Try it and let me know what you think!

Bon appétit!

Low Country Boil Packets
 
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Author:
Recipe type: Mains
Serves: 4
Ingredients
  • 1½ lb. large Shrimp, peeled and deveined
  • 2 cloves Garlic, minced
  • 2 Smoked Andouille Sausages, thinly sliced
  • 2 ears Corn, each cut crosswise into 4 pieces
  • 1 lb. Red Potatoes, chopped into 1-in pieces
  • 2 tbsp. EV Olive Oil
  • 1 tbsp. Old Bay Seasoning
  • 1 Lemon, sliced into thin wedges
  • 4 tablespoons Butter
  • Kosher salt
  • Freshly ground Black Pepper
  • 2 tablespoons chopped fresh Parsley Leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
Nutrition Information
Serving size: 1 Calories: 540 Fat: 26g Saturated fat: 8g Unsaturated fat: 8g Carbohydrates: 35g Sugar: 4g Sodium: 1120mg Fiber: 4g Protein: 40g Cholesterol: 230mg

 

Crock Pot Chicken

I’ve made this recipe before and honestly couldn’t figure out how to display the finished product to give my readers a reality of the finished product. So, I just came up with this shot. It’s not the prettiest thing but it does show the end result.

This “go to” recipe is perfect for whole chickens, as the recipe dictates. When cooking time is complete, you simply pull the meat off the bone and you have all this wonderful white and dark chicken meat to do whatever you want with!

I use it for tacos, quesadillas, chicken salad, barbecue chicken sandwiches, or any kind of chicken pasta dish you might want to try. It’s perfect for any of those dishes.

Or simply serve over salad greens or as a main course with steamed vegetables! The possibilities are endless!

It’s funny, I’ve had my Crock Pot for many, many years now and I love using it and do so almost weekly. Its typically a weekend when I’ll load it up with my favorite ingredients and then I’ll head out to do some photography. Love coming home to a house filled with the aromas of that night’s dinner which is perfect because I’m usually too tired to stand in the kitchen to cook!

Try this recipe one work day or weekend and see how you like it.

Bon appétit!

Crock Pot Chicken
 
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Author:
Recipe type: Mains
Ingredients
  • 2 teaspoons Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Thyme
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cayenne Red Pepper
  • ¼ teaspoon Pepper
  • 1 Onion
  • 1 whole Chicken (about 3-4 lbs)
Instructions
  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
Nutrition Information
Serving size: 1 Calories: 202 Fat: 13.9g Saturated fat: 4g Unsaturated fat: 5.7g Trans fat: 3g Carbohydrates: .9g Sugar: .6g Sodium: 64.8mg Fiber: .3g Protein: 17.3g Cholesterol: 69mg

Crock Pot Steak Fajitas

Growing up in Panama City my family would go to a Mexican restaurant to eat dinner every Thursday night way out in Callaway. Well, at the time it was way out. The restaurant’s name? Sombrero Mexican Food Restaurant! And it’s still there on Tyndall Parkway. My, how I loved going there. Oddly, I didn’t have a love for Mexican food at the time. Again, I was a child, a tween, at best. I remember ordering the kid’s fried chicken or the kid’s spaghetti. Yes, indeed, I did. I think I finally progressed to a taco. Imagine that! I never looked back!

We’d love having dinner and then we’d visit the many goats living on property behind the restaurant. Funny goats of all shapes and sizes that would climb up on makeshift log bridges and knock each other off. Quite comical! It, too, is still there. If you’re in the area, you should stop by.

If you happen to visit, rest assured I have no idea how the food is today. I just read some terrible reviews on Google from a few years back. It is a family owned restaurant that has been there for 50+ years. More recent reviews are favorable.

You would never know my love for Mexican food started out like that as I absolutely LOVE it today. Did I say I love Mexican food? I do and I love cooking it at home. It is usually inexpensive, fast, and very filling. And I usually have leftovers for days on end. Which I also adore. And in today’s economy, stretching our grocery dollars is what it’s all about plus you save time in the kitchen. I also like the idea of not slaving in the kitchen every night, even though cooking is one of my passions.

This recipe is definitely a win-win for everyone!

Bon appétit!

Crock Pot Steak Fajitas
 
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Author:
Serves: 6
Ingredients
  • 1 1⁄2 lbs Boneless Sirloin, cut into thin strips
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Lemon Juice
  • 1 -2 Garlic Clove, minced
  • 1 1⁄2 teaspoons Ground Cumin
  • 1 teaspoon Seasoning Salt
  • 1⁄2 teaspoon Chili Powder
  • 1 green Bell Pepper, thinly sliced
  • 1 Onion, thinly sliced
  • 6 -8 Flour Tortillas
  • Shredded Cheddar Cheese (optional)
  • Salsa (optional)
  • Guacamole (optional)
  • Sour Cream (optional)
  • Shredded Lettuce (optional)
  • Chopped Tomato (optional)
  • Chopped Onion (optional)
Instructions
  1. Brown the steak in oil.
  2. Place the steak and drippings into the crock pot.
  3. Add lemon juice, garlic, cumin, salt, and chili powder.
  4. Mix well.
  5. Cover and cook on HIGH for 2½ to 3 hours, or until meat is tender.
  6. Add green pepper and onion; cover and cook for 1 hour more.
  7. Warm the tortillas.
  8. Spoon beef and veggies down the center of the tortillas.
  9. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
  10. Fold in the sides of the tortillas and serve immediately.
Nutrition Information
Serving size: 1 Calories: 294 Fat: 11.9g Saturated fat: 2.8g Carbohydrates: 18.9g Sugar: 2g Sodium: 254.7mg Fiber: 1.7g Protein: 26.o9g Cholesterol: 71.4mg

Barbecue Pork Sandwiches

These days I am cooking less, simply due to economics. Peanut butter and jelly are my friend! But when I do cook, it’s usually something that I can use for meals for days on end. When you’re single, you get used to this sort of eating, trust me. And to stretch things even further, I freeze ALOT!

So for the weekend, I decided to make Barbecue Pork Sandwiches! And as a side, the ever popular and delicious Champagne Cole Slaw. A perfect compliment to the spicy barbecue pork sandwiches. Your mouth will appreciate the coolness of the slaw flavors!

To start, I used my Crock Pot Beer Chicken recipe using two pork tenderloins instead of the chicken. I love both but for some reason I wanted shredded pork for my sandwiches. And the beauty of this recipe is you start it in the morning and you can have dinner ready in minutes that evening.

When I was a kid, my family would take our boat on the weekends to Shell Island (in Panama City, Florida) and often times if Mama and Daddy didn’t want to grill, we’d swing by a wonderful barbecue restaurant (at the time) called Old South Barbecue, located on Highway 98 in St. Andrews. It’s no longer there, of course, but back in the day it was a mainstay. Funny, I don’t remember ever going there to eat “inside” and quite frankly I don’t even know if they had a dining room. I do remember we’d pick up chopped pork and barbecue sauce “to go” that we’d use to make sandwiches later at the island. Mom would have the buns and we’d have chips or slaw or something else for a side. The pork sandwiches were the star of the lunch though so everything else is a very vague memory! But, oh those sandwiches. The best in all the land!

I guess I was feeling a bit melancholy when I decided to make my version. I did shred my pork instead of chopping it but the end result is the same – most delicious and if I say so myself, the best in all the land! And I have leftovers for days so no need to worry about dinner for some time now! Oh, I can’t forget the Barbecue sauce! This recipe is so good I could probably take a straw and drink it straight from the pan! The combination of the pork, flavored perfectly and the barbecue sauce which kicks everything up a notch is just perfect!

I can’t wait to have it all again this evening!

Bon appétit!

Crock Pot Beer Chicken

One day I came across this recipe and decided to give it a try. With beer being one of the key ingredients, I figure it had to be good, right? And it is!  It’s also low fat and low calorie and did I mention good? And oh so easy!

I usually make it for dinner one night and then make Chicken Salad out of the rest or even Barbeque Chicken Sliders. It’s great either way. Watch for both of those recipes shortly! They’re a coming!

Bon appétit!

Crock Pot Beer Chicken
 
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Author:
Recipe type: Mains
Serves: 8 servings
Ingredients
  • 2 pounds skinless, boneless chicken breasts (use eight 4 oz breasts)
  • 1 bottle beer
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • ½ teaspoon black pepper
Instructions
  1. Place chicken breasts into crock pot. Add beer. Sprinkle spices on top. Cook on high for 4-5 hours or on low for 6-8 hours. Delicious!
Nutrition Information
Serving size: 8 oz Calories: 257 Fat: 5g Saturated fat: 1g Unsaturated fat: 1g Trans fat: 2g Carbohydrates: 3g Sodium: 491mg Fiber: 1g Protein: 44g Cholesterol: 116mg

 

Animal Style Burger

What is an Animal Style Burger you ask? If you’ve ever been to an In-N-Out burger joint (locations in Arizona, California, Nevada, Oregon, Texas, and Utah) you’ve likely had one. If you haven’t, it’s possible you’ve heard of it, as I have.

This recipe came across my Facebook newsfeed one day and I immediately said “I must make that” and I did. I wanted to find out for myself what the fuss was all about. And I did. Honestly, the ingredients to this burger are all basic ingredients usually or sometimes added to burgers. I think it’s the sauce that makes the difference and the way the burger is cooked (can’t beat that mustard crust) and then there is the assembly.

It seems backwards to me as I’m used to having the lettuce and tomato layered on top of the beef patties. Their way, you layer those items on the bottom. In the end, it doesn’t really matter as it all winds up in the same place, right?

But there is something truly different and wonderful about this burger. Not something you want to have all the time but definitely a treat when you have dinner guests and burgers are warranted. This recipe will set your burgers apart from the one’s next door, for sure.

Bon appétit!

Animal Style Burger
 
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Author:
Serves: 2
Ingredients
  • 4 tablespoons Vegetable oil, divided
  • 1 cup Onions, finely chopped
  • kosher salt
  • ¼ cup Mayonnaise
  • 1 tablespoon Ketchup
  • 1 tablespoon Sweet pickle relish
  • 1 teaspoon White vinegar
  • ½ teaspoon Sugar
  • 4 thin Ground beef patties, about ½-in thick
  • 2 teaspoon Yellow mustard
  • 4 slices American cheese
  • 2 white Hamburger buns
  • Lettuce, for serving
  • 4 Pickle chips
  • cooked frozen french fries, for serving (optional)
Instructions
  1. Heat 2 tbsp. of vegetable oil in a large skillet over medium heat. Add the onions and cook until caramelized, about 20 minutes. If the onions are browning too quickly, turn down the heat and add a splash of water. Set aside onions and wipe the skillet clean.
  2. Meanwhile, make the special sauce. Mix together mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season to taste and set aside.
  3. Heat the remaining vegetable oil in the pan over medium-high heat. Season both sides of the hamburger patties with salt and pepper before adding them to the pan. Cook for about 2-3 minutes, until the bottoms have developed a nice seared crust. Spread about ½ tsp of yellow mustard on the top (uncooked) side of each patty before flipping. Flip the patties and cook for another minute. Add the cheese slices on top of each patty and cook until the cheese melts.
  4. Top each bottom bun with a heaping tablespoon of the sauce, a tomato slice, pickles and a piece of lettuce. Add a cooked patty to each bun and top each with caramelized onions. Top the onions with another patty each, then top with top bun. Serve with fries (garnished with extra sauce and onions).
Nutrition Information
Serving size: 1 Calories: 1156 Fat: 92g Saturated fat: 30g Unsaturated fat: 10g Trans fat: 44g Carbohydrates: 40g Sugar: 11g Sodium: 1598mg Fiber: 3g Protein: 44g Cholesterol: 178mg

 

Hot Chicken Wings

Yum, hot chicken wings. It’s funny, I didn’t always love them but I absolutely do these days. I think my love affair with chicken wings started when I worked at Slocum’s Tavern and Grill, way back in the mid 90’s. Yes, when I was a tiny baby. Who am I kidding?

Back to the story – Slocum’s had the best wings. They would make some wet like those in this recipe and some dry, which I actually prefer.  Some were mild and some were spicy hot. My preference . . . the hotter, the better.  In fact, you just can’t beat a wonderful plate of really crispy hot wings and a pitcher of cold beer. That is a perfect meal in my book.

This recipe will not disappoint. We all know the wing sauce is what makes the wings really tasty and this sauce is the best. It’s quite flavorful with just enough heat.

Try this recipe the next time you have a small gathering at your home or anytime you plan to sit and watch a ballgame with a few friends! Your guests will be begging for more!

Bon appétit!

Hot Chicken Wings
 
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Author:
Serves: 4
Ingredients
  • 24 Chicken wings mix of drums and flats (about 2 pounds)
  • 1 tablespoon Grapeseed oil
  • ⅓ cup Sriracha chile sauce
  • ¼ cup Malt vinegar
  • ¼ cup Soy sauce
  • 2 tablespoon Sugar
  • 2 cloves Garlic very thinly sliced
  • ¼ cup Scallion very thinly sliced
Instructions
  1. Preheat the oven to 500 degrees.
  2. Pat the wings very dry with a paper towel. Heat a large(14-inch) cast-iron skillet or two smaller cast-iron skillets over high heat until smokin' hot. Add just enough oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This will help render the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and, using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.
  3. Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of the scallions.
  4. Carefully remove the skillet from the oven and, using tongs, transfer the wings to the bowl and toss with the sauce. Transfer to a platter and garnish with the remaining 3 tablespoons scallions.
Nutrition Information
Serving size: 6 pieces Calories: 364 Fat: 13g Saturated fat: 3g Unsaturated fat: 5g Trans fat: 4g Carbohydrates: 11g Sugar: 8g Sodium: 2542mg Fiber: 1g Protein: 49g Cholesterol: 148mg

 

Mardi Gras!

“A day late and a dollar short” as my Mama might have said, but here is my contribution to the week long celebration that is known as Mardi Gras. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. Lent, as it is more commonly known, starts on Ash Wednesday (the day after Fat Tuesday), concluding 47 days later on Easter Sunday.  Whew!  Did everybody get that?

So, to commemorate Mardi Gras I made this fabulous Cajun inspired Shrimp Creole. It is quite simple and packs tons of flavor. Add a few extra dashes of Tabasco sauce to “kick it up a notch”. Paired with cooked white rice and you have a delicious meal.

Bon appétit!

Mardi Gras!
 
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Author:
Recipe type: Mains
Cuisine: Cajun
Serves: 6 servings
Ingredients
  • 2 quarts water
  • 2 pounds shrimp unpeeled
  • 1 cup onion chopped
  • 1 cup green bell pepper chopped
  • 1 tablespoon vegetable oil
  • 2 14 oz cans tomatoes drained and chopped
  • 1 6 oz can tomato paste
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon lemon pepper
  • ¼ teaspoon pepper
  • dash Tabasco sauce
  • 2 cups cooked rice
Instructions
  1. Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 4 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
  2. Saute onion and green pepper in oil. Drain. Combine tomatoes, tomato paste, bay leaf, Worcestershire, oregano, salt, lemon pepper, pepper, and Tabasco sauce in large Dutch oven. Add green pepper and onion. Simmer over low heat for about 45 minutes. Add shrimp and simmer until shrimp are heated. Ladle hot shrimp creole over hot white rice.
Nutrition Information
Serving size: ½ Cup Calories: 338 Fat: 6g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 2g Carbohydrates: 36g Sugar: 5g Sodium: 479mg Fiber: 3g Protein: 35g Cholesterol: 230mg

 

It’s Soup Time!

Being a Florida girl, I have to admit I have little experience making soups but through my years of living in Atlanta, I am definitely learning. Growing up I remember Mom making Chili, of course, Beef Stew, White Bean soup (oh my, so delicious), and 4 Bean soup.  I think that was it or at least that’s all I remember. We just didn’t have that many cold days to warrant soup!  But she did manage to squeeze in a nice soup every now and then.

With all that being said, I absolutely love making soup and do it often during the colder months. This Broccoli and Cheddar soup is delicious. It thickens up quite a bit so doesn’t render itself well to left overs but you could always add a bit more chicken broth the next day to loosen it up a bit.

Although the picture above is this recipe using Mild Cheddar cheese, I prefer to use White Cheddar Cheese.  I’m just not a big of fan of “orange” cheese. If you use a White Cheddar Cheese, the soup would look like this. Now, isn’t that more appetizing?

Add a slice of crusty bread and you have a hearty, stick to your ribs, warm you up, meal!!

Bon appétit!

Broccoli Cheddar Soup
 
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Author:
Recipe type: Mains
Serves: 6 cups
Ingredients
  • 1 tablespoon butter, melted
  • ½ medium onion, chopped
  • ¼ cup butter, melted
  • ¼ cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • ½ lb. fresh broccoli (about 1 cup),finely chopped
  • 1 cup carrot, julienned
  • ¼ teaspoon nutmeg
  • 8 ounces white cheddar, grated
  • salt and pepper to taste
Instructions
  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken broth. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and cheddar cheese. Let the cheese melt and then serve. For a smooth soup, puree it using a stick blender. (I did not do this for mine as I prefer the chunks.)
Nutrition Information
Serving size: 1¼ cups Calories: 304 Fat: 23 g Saturated fat: 14.4 g Carbohydrates: 10.7 g Sugar: 5 g Sodium: 624 mg Fiber: 1.3 g Protein: 14.3 g Cholesterol: 70 mg

 

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