Rosa's Shepard Pie

One of the greatest surprises I have had on my journey with blogging is the incredible people I have connected with and friendships we have formed.  When I first started blogging I reached out to a few blogging gals and asked for help and guidance.  I was blown away by the generosity and tremendous kindness  they ALL showed me.  I am pleased to say that I am lucky enough to have stayed in touch with most of them through emails.  I wake up in the mornings and immediately, after brushing my teeth, I check out their blogs.  Anyway, next week I'm hoping to be able to blog about an enticing recipe from one of my good friends,
Shelby, from GHB.  Today, this blog is dedicated to my friend, Rosa, from Cooking With Rosie.  I love her blog and I know you will too.  If she lived anywhere near me I know we would become the best of friends.  She has a great writing style, her recipes are wonderful and she always has something interesting going on in her life! When she posted this recipe, I new I had to make it, and it turned out as delicious as I anticipated !!   Thank you Rosa for a wonderful addition to my recipe collection.  Please check out her blog and say hello.

P.S. remember there is gonna be life after turkey so bookmark this page for when you run out of leftovers.  You'll be ready for something new and delicious!!!

Rosa's Shepard Pie-from Cooking With Rosie

Mashed Potatoes:
2 1/4 pounds russet potatoes-peeled
1 to 1 1/3 cup whole milk (adjust accordingly)
2-3 Tablespoons butter
4 cloves garlic-peeled and bruised (my addition)
Potato Directions:
1. Boil potatoes  and garlic 20 minutes or until  soft when pierced with a fork.  AS THE POTATOES ARE COOKING, MAKE THE MEAT MIXTURE.

2. Drain potatoes and garlic thoroughly and mash adding butter and milk as needed.  Season with salt and pepper.  Set aside.

Meat Mixture:
2 1/2 pounds ground beef
1 onion-chopped
2 tablespoons olive oil
2 cups carrots-diced
1 tablespoon sweet paprika
1/2 teaspoon rosemary
1/2 teaspoon ground thyme
1 teaspoon garlic powder (my addition)
1 tablespoon Worcestershire sauce (my addition)
salt and pepper to taste
2 cups frozen peas

Meat Mixture Directions:
1. Heat oil in a large saute pan over medium-high heat and saute onions and carrots cooking until they are very soft.  Add beef and cook until there is no pink in meat.  Add the paprika, rosemary, thyme, garlic powder, Worcestershire sauce and salt and pepper.  Set aside.

Bechamel Sauce:
1 tablespoon butter
1 heaping tablespoon all-purpose flour
1 1/2 cups milk
pinch of nutmeg
salt and pepper to taste

Bechamel Directions:
1. Melt butter in a medium saucepan; then stir in flour.  Take off the heat and add milk whisking constantly until the sauce comes to a boil and thickens.  Add nutmeg and salt and pepper.

Classic Pumpkin Pie

                                   
I've been making this version of pumpkin pie for sooo long I have absolutely no idea where I originally got the recipe.  It's written on a little recipe card that is more than a little tattered and stained but, obviously, well love!  In the past I have tried different pumpkin pie recipes, I guess, just to make sure I had found THE one for me.  I have to tell you, this one is, hands down,  my all time favorite.  It is the perfect classic pumpkin pie for me and my family.  If you are looking for THE one for you, give this classic a try.  Enjoy!

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Classic Pumpkin Pie

2 eggs-beaten
1-16 ounce can solid pack pumpkin
2 tablespoons molasses
3/4 cup brown sugar-packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 tablespoon flour
1-12 ounce evaporated milk

1-9inch deep dish pie crust-unbaked

Directions:

1. Preheat oven to 425 degrees.

2. In a medium bowl, mix together all filling ingredients until well combined.  Pour filling into unbaked crust.

3. Bake in 425 degree oven for 15 minutes.  Reduce oven temperature to 350 degrees and continue baking for 40-50 minutes or until a toothpick inserted into center comes out clean and filling is set.  Enjoy


 

The Union Square Cafe's Bar Nuts

While I was searching online for a Nigella Lawson recipe to make for this weeks entry in my, I heart cooking club , I spotted this incredible gem.  I am excited to post this because I think most people would just skip over this little beauty!  The thing is, I am already familiar with this recipe.  In fact, I bought the Union Square cook book just so I could get my hands on this recipe.  I was delighted to see Nigella had highlighted and posted it on the Food Network.  These nuts are positively addicting because they are really delicious.  They are great to serve at parties, they makes great hostess gifts and  they also make wonderful Christmas gifts for friends and neighbors.  If all this wasn't enough, they're a snap to make.  Enjoy!

Union Square Cafe's Bar Nuts- adapted from Union Square Cafe

2- 16  ounce bags of roasted assorted nuts ( I used Trader Joe's 50% less salt)
4 tablespoons finely chopped fresh rosemary
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar-packed
1 teaspoon salt
2 tablespoons unsalted butter-melted

Directions:

1. Preheat oven to 350 degrees.

2. Spread nuts out on a baking sheet.  Toast in the oven until light golden brown, about 10 minutes.

3. In a large bowl, combine rosemary, cayenne, sugar, salt and melted butter.  Add nuts and thoroughly toss the toasted nuts in spiced butter and serve warm or room temperature.  Enjoy!

Tuxedo Pie

This is an incredibly easy, rich and most importantly, deeelicious pie.  It has an absolutely beautiful appearance.  It looks like something you would order in a fine restaurant and pay a pretty penny for.  Who can resist cream cheese and dark chocolate?  Not me my friend!  Enjoy!

Tuxedo Pie-adapted from Olga Moore

1 recipe chocolate cookie crumb pie crust 
1 2/3 cups Nestle Chocolatier 62% Cacao Bittersweet Chocolate-chopped into small pieces-divided
2  8 ounce packages cream cheese-softened
1 jar 7 ounces marshmallow fluff
1/2 cup heavy whipping cream

Directions:

1. Beat cream cheese and marshmallow in a large bowl for about 2 minutes or until light and fluffy.  Fold in 1cup of chopped chocolate.  Spoon mixture into baked and cooled pie crust.  Refrigerate 1 hour.

2. Place the rest of chopped chocolate in a medium bowl.  Microwave cream in a 1 cup glass measuring cup on high (100 % power) for 40  seconds or until boiling.,  Pour over chocolate and let sit for 1 minute.  Stir until smooth.  Cool for 10 minutes.  Pour over pie and smooth out evenly.  Refrigerate at least 2 more hours.
 

Crab , Cilantro and Lime Dip

This is a fabulous dip. I love this because it is incredibly flavorful without being super heavy.  It has very little mayonnaise in it and lots of crab.  How delicious does that sound!?!  It's a welcomed addition to a holiday party and great during the warm summer months.  Give it a try.  You're gonna love it.  Enjoy!

Crab, Cilantro and Lime Dip-adapted from Stevie D.

1/3 cup sliced green onions
3 tablespoons mayonnaise
1/4 cup fresh cilantro-chopped
4 teaspoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon ground cumin
10 ounces lump crab meat
1 ripe large avocado-diced in small chunks
salt and pepper to taste
tortilla chips

Directions:

1. In a medium bowl, stir together green onion,mayo,cilantro, lime juice, lime peel, cumin. Add crab meat and avocado and gently fold until combined.  Add salt and pepper to taste and serve with chips.  YUM!!!

Banana Bread

I know!  I know!  Everyone has a banana bread recipe that they are partial to.  A recipe that they have successfully been baking forever.   Just try to keep an open mind about trying a new recipe.  This one is fabulous.  It's moist, very banana-y, and it has coconut in it.  I bet you will be hooked with your first bite.  I sure was!  Enjoy!

 

Banana-Nut Bread from Martha Stewart

3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

3 large eggs

2 cups sugar

1 1/3 cups vegetable oil

2 tablespoons vanilla

1 1/2 cups rice mashed banana (about 3-4 medium)

1 cup shredded coconut

1 cup pecans-roughly chopped

1/2 cup buttermilk

Directions:

1. Preheat oven to 350 degrees.  Coat two 9x5 inch loaf pans with cooking spray.

2.  In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

3. In the bowl of an electric mixer, fitted with the paddle attachment, beat the eggs, sugar and vegetable oil on medium-low speed until combined.  Beat in the flour mixture.  Add the vanilla, banana, coconut, pecans and buttermilk, and beat just to combine.

4. Divide batter evenly between prepared pans; smooth with an offset spatula.  Bake 60-65 minutes or until cake tester inserted in center comes out clean.  Sooooo Yummy!

 

Aromatic Lamb Shank Stew

This is the first recipe I made for the cooking club I just joined called," I heart Cooking Club".  This is a great club for me because it  allows a lot of freedom.  You can choose any recipe from a featured chef, submit any day during the week and interpret the the given theme.  I love it!  The chef is Nigella Lawson.  Before joining this club I had never  tried any of her recipes.  I don't know why.  When I started looking at her recipe online, I, of course, started printing out a bunch of them.  The club theme this week is Man Food.  This stew looked like the perfect pick for my man.  I made it this weekend.  We had our very dear friends Craig and Kelley staying with us.  I was happy that I could get their opinions on the dish.  We all loved it.  The broth of the stew didn't really thicken up.  The lentils seemed to take a great deal longer than 20 minutes  to soften.  I added extra ginger and a lot more salt and I was extremely pleased with the flavor.  I think next time I'll probably add potatoes to the stew.  I hope you give this recipe a try.  Let me know how it turns out for you.  Enjoy!

Aromatic Lamb Shank Stew-adapted from Nigella Lawson

6 tablespoons vegetable oil-divided
8 lamb shanks
2 onions-finely chopped
6-8 cloves garlic-minced
1 1/2 tablespoon salt
1 tablespoon turmeric
1 tablespoon ground ginger
1 pinch dried red pepper flakes
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon cardamom
1 teaspoon black pepper
3 tablespoons honey
1 tablespoon soy sauce
3 tablespoons Marsala wine
6 tablespoon lentils

1/2 cup pistachios- chopped

Directions:

1. In a large, deep, heavy bottom pot add 3 tablespoons oil (Pan needs to be large enough to accommodate all lamb shanks ultimately).  Add shanks in batches and brown.  Remove to plate and set aside.

2.  Add  the rest of the oil to pan.  Saute onions for about 12 minutes.  Add garlic and saute for 2-3 minutes.

3. Add salt ,turmeric, ginger, red pepper flakes, cinnamon, nutmeg, cardamom, and black pepper and blend well.  Add the honey, soy sauce, and Marsala and stir.

4. Put the shanks back in the pan, add cold water almost to cover, bring to a boil then cover and lower the heat and simmer very gently for 1-1 1/2 hours or until meat is tender.

5. Add the lentils and cook 20 minutes longer with the lid, until the lentils have softened into the sauce and the juices have reduced and thickened slightly.  Check for seasoning.

6. Toast the nuts by heating them for a few minutes in a dry frying pan and sprinle onto the lamb before you serve it.  Enjoy!

Cranberry, White Chocolate Chip and Pecan Cookies

This is a divine combination!  They are soft, sweet and a wee bit tart all at the same time. I absolutely love these cookies!  They have a year round appeal but are particularly lovely on a Christmas cookie tray.  Print out or bookmark this recipe because I know you're really gonna love 'em.

Cranberry, White Chocolate Chip and Pecan Cookies

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter or butter flavored shortening  * see note *
1 cup dark brown sugar-packed
3/4 cup sugar
2 large eggs
1 tablespoon vanilla
6 ounces dried cranberries
1 cup white chocolate chips
1 cup toasted pecans-roughly chopped

Directions:

1. Preheat oven to 350 degrees.  Line 2 cookie sheets with silpats.

2. Sift together first 3 ingredients in a small bowl.  Set aside.

3. In a large bowl beat together butter or shortening and both sugars until blended.  Beat in eggs, one at a time.  Add cranberries, white chocolate chips and pecans.  Blend just until mixed evenly through batter.

4. Using a large cookie scoop to measure, drop dough on prepared cookie sheet. about  1 1/2 inches apart.

5.  Bake at 350 degrees for 18 minutes. 


This is a must have kitchen tool.  I use mine to evenly measure out cookie dough, muffin batter and even make meatballs!

* note*  I love the quality and sense of "real ingredients" I get from using butter but shortening seems to make a chewier and softer cookie.  You choose what suits you best.

Triple Chocolate Brownies

Imagine thick, fudgey, deliciousness in one recipe and that's what you've got here. Who can resist that combination?  I, for one, am not a resister!  Come on.... bake up a batch.  You know you want to!  As with most brownie recipes, this is best when you bake it up the day before you devour the pan....ah.....I mean serve 'em.  Enjoy!


Triple Chocolate Brownies-adapted from Nigella Lawson

Ingredients:
3 sticks unsalted butter
12 ounces unsweetened chocolate
1/4 teaspoon finely ground coffee
6 eggs
2 cups sugar
1 tablespoon vanilla
1 1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Melt the butter and unsweetened chocolate together in a heavy based pan over low heat.  Add coffee  and stir until dissolved. Set aside and allow to cool a bit.
3. In a large bowl, beat the eggs, sugar and vanilla together until well blended.  Add egg mixture to cooled chocolate mixture ( if you think the chocolate is still too warm, then temper the eggs, a little at a time, with chocolate) and combine well.  Fold in flour and salt just until combined.  Fold in both white and semisweet chocolate chips.  Divide batter evenly between two well greased 8 inch square pans.
4. Bake for about 25-28 minutes.  Brownies are done when top dries out to a slightly paler brown speckle.  The center should remain gooey so a toothpick test will NOT work.  I think these are even better refrigerated and served cold.

Manicotti

Italian food at its most delicious!  This is a fabulous dish that is ooey, gooey and deeply soul satisfying.  Add a simple salad and you have a meal worth singing a Dean Martin song for.  It takes a bit of time to assemble but it's sooooo worth your time investment.  Enjoy!  "When the moon hits the sky like a big pizza pie that's amore........."

Manicotti- adapted from Giada de Laurentiis

8 ounces Italian sausage ( I use mild )
1/2 cup onion-finely chopped
15 ounces whole- milk ricotta
2 cups mozzarella-shredded- divided
1/2 cup Parmesan-grated-divided
2 tablespoons flat leaf parsley-chopped
4 cloves garlic-minced
1 1/2 teaspoon salt, plus more for pasta water
1 teaspoon black pepper
12 pieces of manicotti pasta (from one 8-ounce box)
2 cups Marinara Sauce
1 tablespoon unsalted butter, cut into small pieces

Directions

1. Remove casing from sausage.  In a heavy bottomed skillet add sausage and onion and saute until there is no more pink in sausage and onion is translucent.  Remove from heat and let cool.

2. Meanwhile, in a medium bowl, combine the ricotta, 1 1/2 cup mozzarella, 1/4 cup Parmesan, parsley, garlic, salt, and pepper.  Stir in the cooled sausage mixture and set aside.

3. Spray a large baking sheet with cooking spray.

4. In a large pot of generously salt, boiling water, add the manicotti and cook until softened but still firm to the bite, about 6 minutes.  Remove cooked manicotti with a slotted spoon to prepared baking sheet. Let cool.

5. Preheat oven to 350 degrees.  In a 9x13 baking dish, add about 1/2 cup of marinara to bottom of pan.
Fill the manicotti with the meat-cheese mixture, and arrange the stuffed pasta in a single layer in the prepared dish.  Spoon the remaining sauce over manicotti.  Sprinkle the remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan over the manicotti.  Dot the top with butter pieces.

6. Bake the manicotti uncovered until it's heat through and sauce is bubbly, about 35 minutes.  Let stand for 5 minutes and serve!!

French Revolution

French Revolution!

This is a lovely champagne cocktail. It's a perfect drink for any celebration.  It's festive, unique and realllly tasty!  I made these for friends when they came over for a casual Sunday dinner.  Our friend, Patrick, who is a huge champagne lover, thought this cocktail was off the charts amazing! I sure enjoyed them....from what I can remember! LOL!!!

French Revolution:

1 ounce brandy
1/2 ounce frambois
3-4 ounces champagne

Directions:

1. Add brandy and frambois to a cocktail shaker with ice. Shake it up baby!

2.Strain and pour mixture from shaker into a champagne glass.  Top with champagne. Deee-licious!

Italian Sausage Soup

This is a soup I could eat every night of the week.  It's brimming with pasta, veggies, Italian sausage and incredible flavor. It's a wonderful one pot meal that contains everyone's favorite ingredients. You'll please the whole family with this one.


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Italian Sausage Soup:
Ingredients:
2 1/2 pounds Italian Sausage ( I like mild )
2 tablespoons olive oil
1 chop yellow onion-chopped
2 ribs celery- chopped

6 carrots-chopped

6 cloves garlic-minced

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dried oregano

4 bay leaves

1 teaspoon white sugar

1 can (28 ounces) chopped tomatoes

10 cups chicken stock

4 cups tomato juice

Parmesan rind or chunk

1 can--15- ounces -each- kidney beans, garbanzo beans, and cannellini beans-all drained

2 zucchini-diced

1 cup dried pasta-small shape

1/4 cup fresh basil-chopped

Instructions:
1.Remove casing from sausage.  In a large soup pot, brown the sausage, breaking it up into fairly small pieces, as it cooks.  Cook until there is no longer any pink in sausage.  Remove to a plate and set aside.
2. Add olive oil to pan then add onion, celery and carrot.  Cook about 10-12 minutes or until veggies are soft.  Add garlic and cook 2-3 minutes. Don't brown garlic.
3. Add salt, pepper, oregano, bay leaves and sugar,  Add tomatoes with their liquid, stock, tomato juice, Parmesan rind and cooked sausage. Bring to a boil.  Reduce heat and simmer, partially covered, 45-60 minutes.
4. Add zucchini and pasta and cook until zucchini is tender and pasta is firm to the bite. Add more stock if soup has become too thick.  Remove bay leaves.  Stir in the basil.  Taste for seasoning.  Add basil  and mangiamo !!!

Gingerbread Whoopie Pies

These are, unbelievably, sooooo yummy.  The are form the cookbook Baked.  They were originally titled as pumpkin whoopie pies.  They honestly don't have a strong pumpkin flavor, but, what they do have, is a wonderful gingerbread taste.  They are very moist cake like cookies sandwiching a delicious cream cheese filling.  They are even better, as with all gingerbread, when made the day before you want to serve them.  That gives all the great spices a chance to marry and mellow.  I followed some simple changes as suggested by a fellow blogger, Erins food files.  She added the maple syrup and cinnamon.  These additions are perfect and compliment the gingerbread flavor without competing with it.  The filling has a tendency to get a bit loose which can give a messy looking whoopie pie.  If this starts to happen, just put the filling in the fridge for a bit to firm up and continue piping away. Enjoy!!!

Cookies:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground fresh cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups brown sugar-firmly packed
1 cup vegetable oil
3 cups pumpkin puree-chilled
2 large eggs
1 teaspoon vanilla

Filling:

3 cups powdered sugar
1/2 cup unsalted butter-at room temperature
8 ounces cream cheese-at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon

Cookie Directions:

1. Preheat the oven to 350 degrees

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves and set aside.

3. In another large bowl, whisk together brown sugar and oil until well combined.  Add pumpkin puree and whisk until  combined.  Add eggs and vanilla and whisk until combined.  Add half the flour  mixture to pumpkin mixture and combine.  Add the rest of flour mixture and combine well.

4. Using a small ice cream scoop, drop heaping tablespoon of dough onto silpat lined baking sheets.  Bake 13-15 minutes or until a toothpick inserted into the center of each cookie comes out clean.  Let cool on pan completely and transfer to a wire cooling rack.




Filling Directions:

1. In a medium bowl, using an electric mixer, beat butter and cream cheese together until well combined and there are no lumps.

2. Add the powdered sugar, maple syrup, vanilla and cinnamon and beat until smooth. Do not over beat or the filling will lose structure.

3. Spoon filling in a piping bag or 1 quart zip top bag. (Just cut about 1/4 inch corner off bag.  I don't use a tip.)

Assembly Directions:

1. Turn half the totally cooled cookies upside down.  Pipe about 1 tablespoon the halves.  Place the other halves, flat side down on, on the filled halve.  Press down slightly.  Refrigerate until filling firms up slightly.  Keep in fridge if you don't eat the entire batch immediately!  They are even better the second day.  Honest!

NOT Mc Egg McMuffin!!!

This is one of the best breakfasts ever!  It's tasty, super quick and ready to eat in about 2 1/2 minutes.  Yes, this is a super simple recipe, but it's one that should be in everyone's repertoire!  Who needs a drive-through?  This is an even good for you version.  I was skeptical about the double fiber english muffins at first.  They are definitely a different animal than their original cousins.  They are kinda of soft and a little bit almost doughy.  A combo that , I, personally, adore!  Who knew they'd be so differently delish?  You definitely have to give this breakfast a try.  My daughter taught me how to make this.  How wonderful is that?

Not Mc Egg McMuffin
1 double fiber english muffins
1 fully cooked turkey sausage links (I keep these in a ziplok bag in the freezer)
cooking spray
1/4 cup egg substitute
1 green onion-choppped
salt and pepper

Directions:

1. Toast english muffin to you liking.

2. If sausages is frozen, defrost it in microwave for about 20 seconds. Chop into small pieces.

3. Spray a 2 cup, microwavable bowl (I use a latte cup) with cooking spray.  Pour egg substitute, sausage, green onions and salt and pepper into bowl.  Microwave (on regular) for about 1 minute or until eggs are just set.  Enjoy your healthy, homemade, BOMB breakfast!

Cincinnati "Skyline" Chili

Seriously!  My dear friend lil Jackie is a Cincinnatian.  She totally gets Cincinnati chili on a level that most of us west coasters can only dream about.  For a long time, I've wanted to make Cincinnati chili but how would I ever know if I got it right?  I needed a real expert on the subject.  I needed someone who could show me the ropes.  Enter lil Jack great cook and Cincinnati native. Perfect situation.  So we got down to fixing it.  The whole house smelled like chili heaven!!  And the taste of it.....OMG!

Cincinnati "Skyline" Chili- from lil Jack

Chili
1 quart water
2 pounds ground beef
2 cups crushed tomato
2 yellow onions-diced
4 cloves garlic-minced
1 tablespoon Worcestershire
1 tablespoon cocoa
1/4 cup chili powder
1 teaspoon cayenne
1 teaspoon ground cumin
2 tablespoon cider vinegar
1 whole bay leaf
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 1/2 teaspoon salt

Angel Hair Pasta-cooked
1 can kidneybeans-drained and rinsed
1  cup chopped yellow onion
2 cups sharp cheddar cheese-grated

Directions:

1.Add beef and water to a large dutch oven.  Bring to a simmer.  Break beef up with a sppon into very small pieces.  Simmer for 30 minutes.

2. Add all the rest of the chili ingredients.  Simmer on low, uncovered, for 3 hours.  Add water as needed if the chili becomes too thick.

3. Serve chili over angel hair pasta and top with kidney beans, onion and cheese as you like.  You're gonna be soooo happy!