Sensational Make Ahead Stuffing

Sensational Stuffing

For Anyone Interested in a Turkey Day Time Saver!

Make Ahead!!!

Make Ahead!!!

Ok.  So, with Thanksgiving coming up this week, I am always scrambling at the last minute.  This year I VOW NOT TO DO THAT!!!  (ha, right?!?!?!)  Seriously.  At least I’m going to put forth some effort.  So, I am trying to do a few Make Ahead things to help myself out.  This recipe is only HALF COMPLETE!!!! So, I am posting what I have done so far, so you, my dear reader, can be ahead of the game right along with me!  You’re Welcome!!!  All I am doing is making the super yummy “filling” for the stuffing.  I have made TONS of different types of stuffings over the years.  From Homemade Corn Bread to Rye Bread, Oysters to Sausage, and finally to Pepperidge Farms in a bag.  This year I am sharing a Semi-Homemade Version using the Pepperidge Farms Stuffing Mix you can pick up at your local grocery store.  Yes, I know…..this is not how I usually cook.  But I was thinking of you, my reliable reader, who prefers a quick and easy method that still tastes delicious.  I think you will be pleased with this one.

Gather Your Ingredients

Gather Your Ingredients

  • INGREDIENTS:
  • Neese’s Sausage (I would have preferred the Sage but couldn’t find it)
  • 1 Small Yellow Onion, diced
  • 2 Shallots, diced
  • 2 Medium Carrots, diced
  • 3 Celery Stalks & Leaves, diced
  • 1 Carton Baby Bella Mushrooms, torn
  • Handful Dried Cranberries
  • 3-5 Cloves Garlic, minced
  • 2 Sprigs Rosemary (can use 1 T dried)
  • Few Sprigs Thyme (can use 1 T dried)
Saute

Brown Sausage, Veggies & Aromatics

This is super easy to make.  Just get a big skillet.  The biggest one you have.  Or you can always use a pot if you have to.  Heat up the Skillet.  Add the Sausage FIRST so it can start to brown.  Crumble it up a bit and now add all your chopped veggies in, minus the Mushrooms, Garlic & Dried Cranberries.  Season with a little Salt and Fresh Ground Pepper.  Mix and let the sausage cook with the veggies.  Meanwhile, if you like mushrooms, just take one in your hand and tear/crumble it into the skillet.  This creates a different “meatier” texture that you will love.  You can slice them if you want, but I have been just tearing them into pieces with my hands for all sorts of different recipes (especially Chili) and have been so impressed.  I really think you will like it if you give it a try!  And, its super easy!!!  Next add your herbs on top!

Garlic & Dried Cranberries

Garlic & Dried Cranberries

When the sausage is fully cooked, go ahead and add in your garlic and dried cranberries.  Cook for a few more minutes so the garlic will soften and you should be able to smell it.  Also, the cranberries will plump up a little bit from absorbing all of the yumminess.

Should look like this:

Should look like this:

This is as far as I have gotten so far.  I let it cool then put it into the fridge.   I plan on warming it and adding it to the stuffing.  I’ll cook the stuffing per the instructions on the package.  (I think you just add some vegetable stock or water…).  I’ll post the rest on Wed when I make it!!!  But, it should be pretty simple and straightforward from here on!  The directions on the bad just say Onions and Celery….but trust me…..this is WAYYYYY better!!!!

Sorry to post half a recipe, but I figured some of you might want to go ahead and do this part!!!

Happy Cooking!!!!

See Ya in a Few Days!!!!

eat.drink.be KARI

AND I’M BACK!!! PART 2 OF:

SENSATIONAL STUFFING!

OK, so I left off with the Sausage Mixture for the stuffing in the fridge/freezer.  Hopefully if it was in the freezer, you took it out last night and let it thaw out.  Now, we are ready to go!

Here's what you Need

Here’s what you Need

Get out your Sausage Mixture, Stuffing Mix (or homemade breadcrumbs/cornbread), and one Organic Low Sodium Broth.  (I used Chicken.  Any stock/broth will do.  Try NOT to use water….you really need that extra flavor.  But try and always get the Low Sodium!!!  I have found my favorite brands are Pacific and Imagine….and I usually buy whichever is on sale.  If neither of them are, I buy the one with the Least Sodium!!!)

Seriously, this is ALL YOU NEED!!!! It can NOT get any easier than this!

Warm the Sausage Mixture

Warm the Sausage Mixture

In a large Pot, warm the Sausage Mixture over Med.

Seasonings of Choice

Seasonings of Choice

Next, add a few herbs of choice for a flavor boost.  I used an Italian Mix.  Sage is the BEST!!!!

Stuffing & Broth

Stuffing & Broth

Gently Mix 1/2 of Stuffing and 1/2 of Broth.  Stir. Add rest of Stuffing and enough broth to moisten.  Gently Stir to Combine.

So Easy!!!!

So Easy!!!!

Spray your baking dish and add stuffing.  I had about 1/3 of the box of broth left.

Stuffing

Stuffing

Pour another 1/2 cup or so of broth over the top to keep moist while baking.

Yummy!!!!

Yummy!!!!

Cover and Refrigerate until ready to bake!

Bake 350 for 30 mins.

***For a Crispy Top, bake UNCOVERED***

I can’t WAIT to get ours into the oven!!!!  I’ll post some pics later on, but for now:

Go Get Your Stuffing ON!!!!!

Gobble Gobble Gobble till ya Wobble Wobble Wobble!

Happy Thanksgiving.

Be Kind.

eat.drink.be Kari

@eatdrinkbeKari

www.eatdrinkbe.com

*COPYCAT* Homemade Japanese Hibachi

*Copycat* Homemade Japanese Hibachi

Copy Cat Japanese Steakhouse

So. Darn. Good.

Kabuki, Benihana, Kobe, Makoto, Fuju, Sakura, Ichiba, Genji…..no matter what the name, it’s still your typical Hibachi Style Restaurant.  We all know and love them.  However, as fun as it is to go and sit around the table with a group, it is NOT fun on your wallet.  That’s why I decided to make my own copycat version.  It is delicious and tastes exactly like the restaurant version, albeit, I did not possess the incredible showmanship of the chefs there.  I had no “onion volcanos”, didn’t make a “sesame street”, and couldn’t flip and spin my spatulas about.  However, I did decide next time I could get a handful of shrimp to cook and try to toss them into the open mouths of my family!!!  But, I’m still not convinced that the hefty price tag at the restaurant is worth the show.  Some nights I’d just rather eat in and save the $$$, especially when you have a family of 4 and can’t fill up an entire table.

INGREDIENTS:

  • 2-3 Chicken Breasts, cut into bite-sized pieces
  • Mushrooms, sliced
  • Onion, sliced
  • Mung Bean Sprouts
  • Long Grain White or Brown Rice
  • 1 Cup Frozen Mixed Veggies
  • 1 Egg
  • Soy Sauce
  • Teriyaki Sauce
  • Ginger Dressing
  • Yum Yum Sauce
  • GrapesSeed Oil

*I use GrapeSeed Oil because it is a lighter oil with a high cooking temp.

And there you have it.  Simple ingredients and easy to change up as you like.  Swap out the Chicken for Steak or Shrimp, or go all out and use all 3!!!  I combined some sliced Onion with both the Chicken and the Mushrooms when sautéing.  You can add this or leave them plain.  I just love the combo together.  I tried to keep it easy by using about a cup of the organic mixed veggies (peas, carrots, green beans & corn).  It worked fabulously.  I used 2 large skillets.  The first skillet I cooked the chicken and onions, plated, then cooked the mung bean sprouts in the leftover yumminess in the pan.  The second skillet I used for the mushroom & onions, plated, then fried up the egg, then added the frozen veggies, then the rice.  This method was GREAT!!!  Just like the Hibachi Restaurants.

Step 1: Cook the Mushrooms in 1 Skillet and the Chicken in the other one!

Mushrooms & Onions

Mushrooms & Onions

The trick to this is to sauté the onions first in a little bit of GrapeSeed Oil.  Season with salt & pepper. When they start to turn translucent, move them over to the side of the pan.  Next, add the Mushrooms (and a little more oil if needed).  DO NOT TURN THE ‘SHROOMS.  Let them sit for a few minutes to get color.  Resist the urge to move them about the pan!!!!!  After one side is nice and brown, flip them over and mix in the onions so they can all finish cooking and caramelizing together.  Plate ’em up!

Chicken & Onions

Chicken & Onions (this pic was taken about 1/2 way through the cooking…as the marinade seeps out, it will continue to brown and caramelize into heavenly hibachi bites)

I know my Ingredients List says Teriyaki Sauce.  If you have that handy, marinade the chicken in that for a time saver!  It doesn’t get much easier than that.  If I had one of my favorites, Trader Joe’s Soyaki Sauce, I would have marinated the chicken all day in that.  Unfortunately, I was all out.  So much for simple.  So I threw a quick marinade together, and it was bursting with flavor!  Here’s what I used:

Kar-aki Marinade:

  • 3 T Low- Sodium Soy Sauce
  • 2 T Ponzu
  • 1 t Fish Sauce
  • 3 Cloves Smashed Garlic
  • 1 t Ginger
  • 1 Green Onion sliced
  • 1 T Crushed Red Pepper Flakes

I chopped the chicken earlier in the day, popped into a tupperware and just drizzled each ingredient over top.  Then I just put the lid on and shook it up.  I let it marinade all day.  I recommend at least 1 hour to get the flavor in the meat.  Every now and then I would go to the fridge and give it a shake to make sure all the chicken on top was getting some of the love bath as well!

Now, while you have the mushrooms going in one pan, you should have the chicken going as well.  Just drizzle a little oil in the skillet and put in the chicken pieces and onions.  I didn’t just dump the chicken in because I didn’t want to excess marinade or the chunks of garlic and scallions going into the pan.  Sauté until cooked.  Plate it up!

Step 2: Cook the Rice in 1 Skillet and the Sprouts in the other!

Rice, Veggies & Egg

Rice, Veggies & Egg

Cook you rice of choice per the instructions. (Usually 1 cup Rice to 2 cups Water).  I used a Local Long Grain White Rice.  Some recipes say to rinse the rice, some say to toast the rice.  I know Rice, at least for me, is extremely difficult to get right.  We usually always use Brown Rice, but I found this Local Rice and wanted to give it a try.  HOLY MOLY… It actually cooked RIGHT!!!  I couldn’t believe it.  I almost hated to fry it up because it was so light and fluffy.  Here’s what I did.  I diced up about a half of a small onion.  I did NOT rinse the Rice first.  I added a T of GrapeSeed Oil and the diced onion, salt and pepper and sautéed for about a minute.  Then I added 1 Cup of Rice and toasted it for about 2-3 minutes.  Be sure to stir it so the rice won’t burn.  Then I added 2 Cups of Water, 1 T butter and a bit more salt.  Brought it to a boil, covered, then turned the heat to low.  Cooked for about 20-25 mins. DO NOT LIFT THE LID!!!  NOT ONCE!!! NO PEEKING!!! Move off the hot burner and let rest for 5 minutes before lifting the lid.  Fluff with Fork.  TIP: I did the rice first before starting the rest of the meal, that way the rice was ready to go when I was ready to make the fried rice!

Fried Rice

Fried Rice

Making the Fried Rice was super easy with the prepared rice.  First, in the same skillet that the Mushroom and Onions were cooked in, I cracked and egg and fried it up.  Then I tossed in a Cup of the Frozen Mixed Veggies.  Cooked them for a min or so to warm them up.  Then, just added the prepared rice on top and fried it up!  Mix it a few times and then take the Low Sodium Soy Sauce a few turns around the pan.  Toss.  Let cook a minute longer.  If you let the bottom get a little crispy it is so so soooo worth the wait!  Plate up!

Mung Bean Sprouts

Mung Bean Sprouts

After plating the Chicken and Onions, you should still have a little ooey gooey caramelized goodness in the pan.  For the love of food, do NOT get rid of it!  Throw your sprouts into the pan and let them soak all that delicious Kar-aki Sauce, or whatever you may have used.  These only take like a minute to warm up.  You don’t want to overcook them and loose the crunch.  OMG.  I could eat an entire plate of these!!!!  TIP: If you don’t have any delicious drippings left in the pan, just toss the sprouts in and add a tsp of Soy Sauce.

Now, dinner should be all plated up and look just like the restaurant.

IMG_7123IMG_7121

I used 2 bottled sauces  to serve it with.  For the White Sauce, my brother bought me Terry Ho’s Yum Yum Sauce.  It was pretty good.  On its own, it wasn’t exactly like the ones in the restaurant, but when you dipped the rice in it….DELISH!!!  Not bad for a copycat bottled sauce.  For the Ginger Sauce I used Whole Foods Organic Ginger Soy Vinaigrette.  Vegan and only 50 calories per serving (2 T).  This worked out wonderfully and was absolutely amazing on the chicken!!!!

Bon Appétit

Bon Appétit

Like I said, this really is simple to make and so delicious and filling.  It tastes exactly like the restaurant, just a lot lighter on your wallet!!!  To make it easier to make at home,  I did a few copycat cop-outs.  The White Sauce and Ginger Sauce.  So, I am going to try and recreate some of these on my own.  I’ll try and make  a homemade Yum-Yum Sauce and a Ginger Dressing to share with y’all.  I already know how to make the delicious soup….but I’m saving that one for another day!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Drunken Punkin’ Chili

Drunken Punkin’ Chili

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Guilt-Free Chili!  Super Healthy except for the Beer!

Guilt-Free Chili! Super Healthy except for the Beer!

It’s Fall Y’all!   Happy October 1st.  I don’t know about you, but I’m in the mood for all things pumpkin.  Super healthy and super versatile, it’s simple to take from sweet to savory.  Oh the Joys of Pumpkins.  Nothing says Happy Fall better than a house full of pumpkins.  From Food to Decor, Pumpkins are Perfect!  You can even imbibe in a delicious Pumpkin Beer.  Hence, the name for my chili: Drunken Punkin’ Chili.  Now, Let’s get this party started!!!

Gather Your Organic, Local or HomeGrown Ingredients

Gather Your Ingredients and get to Choppin’

And, as always, try and use Fresh Organic, Local or Homegrown Ingredients as much as possible.  Mine is Organic Drunken Punkin’ Chili (all except for the Beer).

Chopped:

Chopped: Red Pepper, Green Pepper, Carrots, Red Onion, Yellow Onion

In a LARGE SOUP POT Heat 2 T EVOO.  Add 1lb. of Ground Pork seasoned with Salt & Pepper (or your meat of choice. You can substitute Chicken, Turkey, Beef, or omit the meat altogether to make Vegetarian Drunken Punkin’ Chili).  After Meat is Nice and Brown, Add in Chopped Veggies.

Yes, this is a LOT of Veggies!!!!

Yes, this is a LOT of Veggies!!!!

Sprinkle with Salt & Pepper. Simmer on Med-High about 5 – 8 mins until Veggies start to turn translucent.  Meanwhile…

Slice Your Shrooms

Slice Your Shrooms

When Veggies are softened, Add Mushrooms to the Pot.

Simmer Shrooms until Softened

Simmer Shrooms until Softened.  DO NOT SALT!

Next, Add Garlic and Spices

Garlic and Spice Goodness

Garlic and Spice Goodness

Simmer the Garlic and Spices for about 5 mins.  Your house should start smelling heavenly right about now…

Add Fresh Tomatoes

Add Fresh Tomatoes, Seasoned with Salt and Pepper

Simmer until Tomatoes start to BURST.

Pumpkin Beer

Pumpkin Beer

Add 1 Bottle Pumpkin Ale and bring to a Boil.

Tomato Paste + Pumpkin

Tomato Paste + Pumpkin

Add 2 T Tomato Paste and 1 can Pumpkin.  Reserve about 2 T of the Pumpkin and set aside.

Should look something like this....

Should look something like this….

Add Cans of Beans and Simmer.

Handful of Fresh Greens

Handful of Fresh Greens

About 5 mins before serving, toss in a handful of sliced Tatsoi.

Drunken Punkin' Chili....DONE!

Drunken Punkin’ Chili….DONE!

Garnish with Scented Sour Cream, Parsley & Oregano

Garnish with Scented Sour Cream, Parsley & Oregano

Drunken Punkin’ Chili w/ Scented Sour Cream

1 Pumpkin Beer

1 lb. Ground Pork (chicken, beef, turkey, or omit for Vegetarian)

2 T GOOD QUALITY EVOO

1 Red Onion diced

1 Yellow Onion diced

1 Red Pepper diced

1 Green Pepper diced

3 Carrrots diced

1-2 cups Whole Cherry or Grape Tomatoes

1 lb. Baby Bella Mushrooms sliced

2 cups Crushed Tomatoes no salt added

2 T Tomato Paste

1 Can Pumpkin (reserve 2 T)

4-6 Cloves Garlic minced

2 T Oregano

3 T Chili Powder

2 T Ground Roasted Cumin (or regular)

1 T Smoked Paprika

1 t Saigon Cinnamon

1/4 t Cayenne

1/8 t Red Chili Flakes

1/8 T Allspice

1/8 T Nutmeg

2 Cans Black Beans

1 Can Red Kidney Beans

1 Can Chili Beans

Handful of Tatsoi (or kale, chard, spinach…any hearty green)

Brown Meat in Large Soup Pot.  Add Chopped Onions, Peppers & Carrots. Season with Salt and Pepper. Simmer 8-10 mins until softened.  Add Mushrooms. Cook about 5 mins until Shrooms are cooked a bit. Add Garlic and Spices. Simmer 5 more mins until house is fragrant. Add Fresh Tomatoes and cook until they start to Burst.  Add Pumpkin Beer and Boxed or Canned Crushed Tomatoes. Bring to a Boil.  Drop Heat to Med-Low and Add Tomato Paste and Canned Pumpkin. Simmer 15-30 mins. Taste for Seasonings. Adjust. Add Beans. Simmer till Dinner!!!

 

Pumpkin-Scented Sour Cream

1 Cup Sour Cream

2 T Reserved Pumpkin Puree

1/2 t Cinnamon

1/2 t Cumin

Mix to combine.  Refrigerate until ready.

 

Healthy & Satisfying

Healthy & Satisfying

TIPS:

Again, feel free to adjust the seasonings and spices to your tastes.  And you can switch up the beans as well. Use up what you have on hand! I was thinking about adding corn, but went with the greens instead. You could try adding a cup or so of frozen corn in at the end and omit the greens.

Always use ingredients that YOU like!  If you hate mushrooms, like my Mom, leave them out or chop them in smaller pieces.  If you don’t have any Fresh Grape or Cherry Tomatoes, use and extra cup or so of canned or boxed diced tomatoes.  Or, if you don’t like them whole, chop them up before adding!

Also, in many Pumpkin Chili recipes, you see chipotle peppers in adobe sauce.  It is basically a super smokey jalapeño. I, personally, do not care for them. But, if you like it: use 1 or 2 peppers (seeds scraped out) and a few spoonfuls of the sauce.  A little goes a long way with these. Instead, I use a good Hot Sauce when serving, if need be. In this recipe I replaced it with some Cayenne Pepper. If i had a a fresh jalapeño, serrano or thai chile pepper, I would have sautéed those up with the veggies.

This recipe makes a HUGE Pot.  If you want to make it for yourself or a couple, cut the onion and pepper down to one and only 2 cans of beans.  And be sure to cut the spices in about half.

Also, I will adjust the seasonings at the END and take out a few ladlefuls to cool in bowls for the kids.  Then, I add the Hot Sauce or a tad more chili powder, or whatever else I think it might need.  That way I can add a bit more spice for the adults, but still keep it kid friendly!

Chili is one of the most versitile and forgiving dishes.   So easy to modify and make your own. I don’t think I have ever made a pot of chili that tasted the same as the next!  It all depends on what I have in stock in the pantry or what veggies I need to use up!  You could also change out the pumpkin for squash!

Really, With Chili, Anything Is Possible!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Baked Rosemary Lemon Chicken with KickAss Kale

Baked Rosemary Lemon Chicken and Veggies with KickAss Kale

One Dish Deliciousness, Skinny Style!

Rosemary Lemon Chicken with KickAss Kale and Veggies

Rosemary Lemon Chicken with KickAss Kale and Veggies

So, it’s been awhile. I’ve been moving into the new house and trying to get my life back organized.  Somewhat organized.  Just a little organized.  Hell, at this point, I’ll take anything.  So, this is what I made the first night I cooked in the new house.  I was exhausted, so simple was key.  One pot to cook, one pot to clean.  Bake in the oven so I can keep on keepin’ on while dinner cooked.  KISS.  Also, was CRAVING Fresh & Simple.  Hence, One Pot Rosemary Lemon Chicken w/ KickAss Karified Kale & Veggies.  It turned out pretty damn good, too!

INGREDIENTS (btw, all are either organic, local or homegrown I’m just too lazy to write it every time!)

2 Chicken Breasts (I sliced one into 2 pieces bc it was larger and I wanted them to cook right….plus it made for great leftovers the next night when the hubs was traveling!!!)

Red Onion

Rosemary

Mushrooms

Lemon Slices leftover

3 Cloves Garlic

Red Pepper

Salt & Pepper

EVOO

Kale

Creeping Rosemary

 

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Slice Red Onion into Rings. Layer on Baking Dish.

 

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Add Red Pepper & Chopped Garlic

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Add Rosemary & Dash of EVOO

Put Chicken on top with Salt, Pepper & Lemon Slices

Put Chicken on top with Salt, Pepper & Lemon Slices

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Sprinkle on some Red Pepper Slices

Layer Mushrooms on top

Layer Mushrooms on top

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Bake 350 about 20 Mins

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Take out of oven @ 20 mins in. Add Kale.  Sprinkle with Salt, Pepper & EVOO. Bake another 8-10 mins

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Kale is ready when ends of leaves are crisping. The greens are absolutely amazing!!!

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Close Up of the Kale for ya!!!

eat.drink.be

Better Burgers!!!

How to Build a Better Burger!

yummmy

Who Says Girls Can’t Cook Burgers?!?!?

10 Tips to Make a Better Burger

Burgers are one of the most versatile foods out there.  You can change up EVERYTHING.  From meat (beef, lamb, chicken, turkey, ostrich, buffalo…) to toppings (regular onions, caramelized onions, ketchup, mayo, mustards a million, lettuce, bacon…holy crap, this could go on all day.) You even have options for buns as well as size (huge whopper of a burger, or a simple slider). And, the age old quesion: To Cheese or Not to Cheese.  And, now, more and more frequently: To Stuff or Not to Stuff.  So many options, why not make them different all the time?!?!?!  That’s what we do!  Lord knows if I can EVER repeat a recipe….I don’t really follow them in the first place, so it’s pretty difficult to duplicate.  Toppings and Ingredients are up to you.  Change it up, have Fun with it.  GET CREATIVE!!!  Here are a few tips I have learned over the years:

10 TIPS TO MAKE A BETTER BURGER

  1. Don’t overwork your patty.  Combine COLD meat and any extra ingredients GENTLY.  Shape and Form Patty.  Refrigerate to Set (at least 30 mins).
  2. Use Wet Hands to form the Patty.  Keeps moisture in the meat by keeping the fat from sticking to your hands.
  3. Using your Thumb, put a dent 3/4 inch deep in the Middle of the Patty (about the size of a quarter) to keep it from “puffing up” when cooking.
  4. Do Not, I repeat DO NOT SMASH IT DOWN WITH A SPATULA and squish out all that yummy greasy juice.  That’s where the flavors at!
  5. Don’t flip the everliving hell out of it.  If you are grilling, you only need to flip it once or twice.  NOT CONSTANTLY!!!
  6. When using Raw Onions to Mix into the Meat, GRATE IT!!!  The onion juice packs amazing flavor, while not breaking up the meat mixture or making your burger fall apart because of onion pieces that are too big.
  7. Best Time to Season your Patty is RIGHT BEFORE GRILLING (or cooking). Do NOT salt your meat when mixing and forming patties.  Wait until patties are formed to salt, or right before grilling.
  8. Keep Burgers COLD until they hit the heat.  Other meats, you need to cook room temp, NOT BURGERS!
  9. Get the Grill (oven) Really Hot to sear the outside.
  10. LET YOUR BURGER REST.  Just like any other meat.  The juices need to redistribute.

 

Slammin' Sliders

Slammin’ Sliders

 eat.drink.be Kari

@eatdrinkbeKari

Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley).  Thus, Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

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@eatdrinkbeKari