Saturday, November 28, 2009

Shepards pie Idaho style

I would first like to note that i now have 4 followers on this blog and I want to thank them for the support. Second I noticed that one of the followers in a professional writer so I apologize now for all the grammatical and punctuation errors that my writing is riddled with those were never my strong suit. I am trying to post more often but as I just started a new job the training for it has wiped me out but when it all settles down then I hope to post 2 to 3 times per week. Now on to the recipe.

2 Tbs butter (real butter please its better for you)
salt to taste
1 pound of ground meat ( hamburger elk goat it matters not :D)
1 bag of frozen mixed veggies any kind 12- 16 oz
2 cans tomato soup 10.5 oz each
1 can tomato sauce 8 oz
1 large onion chopped coarsely
1 bell pepper chopped fine
2 cups mashed potatoes (if i am in a hurry I use potato flakes)
2 or more cups shredded cheese depending on how much cheese your family likes (mine would use 2 pounds on this if I let them)

in a heavy cast iron pan melt butter then drop in onion cook till caramelized set aside. brown ground meat with bell pepper salt to taste I have grown to love kosher salt for these uses, drain then mix tomato soup and tomato sauce and add veggies combine with meat and onion heat to veggies are no longer frozen place in casserole dish and cover with mashed potatoes and top with cheese. bake in 350 degree oven till cheese is melted and just starts to get a crust on it.

this is a great dinner for a cold winter evening serve while cheese is still gooey.

Tuesday, November 10, 2009

Chiken alfredo

My son is a very picky eater and in trying to get him to eat new things I try many different recipes most of which I just make up off the cuff. I made this one night and it was such a hit that he asks for it all the time now. My son now asks for new foods as he has learned that almost any food can taste good if it is tried in many different forms.

2 Lbs chicken cut into bite size pieces (I use boneless skinless breast a lot)
kosher salt to taste
one clove garlic minced
1 T. butter
1 batch of alfredo sauce(recipe to follow)
1 pound pasta

melt butter in large cast iron skillet add chicken and garlic and salt cook till chicken is browned (I like to have a bit of carmelization on my chicken for taste and texture.) drain, leave in pan mix in alfredo sauce.
cook pasta of your choice till tender.
at this point you can either serve the pasta with sauce on top or you can mix the whole thing up my family flip flops on how they like it but generally we mix it.

Now the sauce i like sauces simple and easy like me.
1/2 cup water (can use chicken stock)
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1 cup parmesan cheese
garlic powder, to taste
kosher salt to taste
Melt butter over low heat in saucepan, Gradually, stir in flour, Continue stirring and gradually add half-and-half, add water, Increase heat to medium and continue stirring till thickened, Stir in parmesan cheese and garlic powder.

serve with bread sticks and salad a great meal that will satisfy the picky eater in your family.