SHEPARD'S PIE FOR MEL t.!

(My blog is a bit off and won't upload any photos...ugh!)



Mel Tipton asked for a recipe for Shepard's Pie...I have only made this once and it was really good.  He is a chef so I just hope he likes it..scary!

Ingredients:

For Potatoes:
4 large potatoes, peeled and cubed
1 Tbl unsalted butter
1 Tbl finely chopped shallot
1/4 cup shredded cheddar cheese (I use white cheddar)
salt/pepper

Cook potatoes in boiling salted water until tender. Drain and mash.  Mix with butter, shallot and cheese.  Add salt and pepper to taste and set aside.

For Other Layers:
5 carrots chopped
1/2 cup frozen peas and corn, thawed
1 Tbl canola oil
1 onion chopped
1 lb. lean ground beef
1 tsp each onion powder, garlic powder and worchestershire sauce
2 Tbl flour
1 Tbl ketchup
1 packet brown gravy mix*
1 cup water
1/4 cup shredded cheddar cheese

Boil carrots in salted water until tender - about 15 minutes.  Drain and mash and set aside.
Heat canola oil in a pan.  Mix ground beef with onion powder, garlic powder and worchestershire and add to the pan.  Cook beef through and drain off excess fat.  Stir in flour and cook for 1 minute.  Add ketchup.  Mix gravy with water and add to beef mixture.  Boil and reduce to simmer.

In a 13 X 9 pan, spread the beef mixture on the bottom.  Add a layer on top of mashed carrots.  Add a layer of peas and corn.  Top with mashed potato mixture and sprinkle with cheese.

Bake 20 minutes until golden brown.

* You can substitute beef broth for the gravy if you do not want it too thick.

HOPE YOU LOVE THIS MEL!
ENJOY!

IRISH SHEPHERD'S PIE

The answer is NO.....that means NO I don't EAT THIS!!!!
However, I searched high and low to find what I think is the best and most flavorful recipe for this traditional Irish staple. It has always been labeled the "leftover" dish..which meant a good use for your leftover potatoes.
The best thing about this recipe is that it calls for a "glass" of wine...now is that MY size glass or what?????


Ingredients:

1 tbl olive oil
1 tsp black pepper
1 lb ground beef or lamb
1 large onion diced
3-4 large carrots diced
1 cup frozen peas
3-4 fresh thyme sprigs chopped
2 tbl flour
1 tbl butter
1 glass red wine (LOVE THIS)
2 tbl tomato paste
2 tbl Worcestershire
1 cup chicken stock
6 cups mashed potatoes (fresh or leftover)
1 egg beaten
parmesan cheese

Preheat oven to 400

Saute carrots in the olive oil and then add the onion. When they are getting soft add the meat, pepper and thyme and cook until the meat is brown. Drain the mixture and return to the pan. Add the butter and peas. Sprinkle the mixture with flour and stir to combine, Add the tomato paste, wine and Worcestershire. Reduce until the gravy starts to get thick and add the chicken stock. Season to taste. Pour the mixture in a greased 13 x 9 pan. Spread potatoes on top and brush with egg and sprinkle with parmesan. Bake for 20 minutes until potatoes are nice and brown.

Then I would serve it to guests and pour myself a GLASS of wine!
ENJOY!

BEEF AND BLUE CHEESE WRAPS

I always seem to order wraps when I got out to lunch but never seem to make them at home. Maybe it's because I spent 20 years making my son quesadillas..almost daily....but even he has moved on.

These are really good with the roast beef and blue cheese melted, add a side salad and you have a complete meal. You could certainly substitute sliced chicken or turkey.

Ingredients:

12 oz sliced roast beef

crumbled blue cheese

1 (12 oz) jar roasted red peppers drained and sliced

3 tbl mayonnaise

1 tsp dried thyme

2 tbl mustard

4 small flour tortillas

In a small bowl mix together mayonnaise and thyme. Reserve 1 tbl of this in a separate bowl. Stir the mustard into the remaining mayonnaise-thyme mixture. Spread some mayonnaise- mustard on one side of each tortilla. Divide roast beef, peppers and blue cheese on each tortilla. Roll up the tortillas and brush the outside of each wrap with the mayonnaise-thyme mixture.

In a large saute pan lightly brown both sides of each wrap, cut each in half and serve warm.

Again a nice side salad and you have DINNER in about 20 minutes!

ONLY 400 CALORIES PER WRAP!

ENJOY!

MY FAMOUS MEATLOAF

I know it seems odd that I would even MAKE meatloaf. I don't eat much beef as it is...and when I do it usually comes in the form of a beautiful medium rare filet mignon with asparagus and hollandaise.....at about a cost at Morton's of $45...haha..if you want to splurge with this recipe you can cut down on the beef and add ground veal.

This recipe adds a lot of flavor to the beef and stays very moist...as they say..."It's not your Mother's Meatloaf"...sorry Mom

Ingredients:

1-1/2 lbs ground sirloin

1/2 lb ground pork

1 red pepper finely diced

1 green pepper finely diced

4 shallots finely minced

5 garlic cloves finely minced

1 tbl fresh oregano

1 tbl dried thyme

1 tbl dried Italian parsley

pinch or more of red pepper flakes

salt

pepper

3 tbl olive oil

2 eggs

1 cup ground panko breadcrumbs

1/2 cup grated parmesan cheese

1-1/2 cups ketchup

1/4 cup plus 2 tbl balsamic vinegar

Dash of Worcestershire sauce

Preheat oven to 375 degrees

Heat oil in a pan and add peppers, shallot, garlic, red pepper flake, oregano, parsley and thyme. Season with salt and pepper. Saute until the vegetables are very soft. Remove from heat and let cool.

In a bowl add meats and eggs. To that add the cooled vegetable mixture, panko breadcrumbs, parmesan cheese, 1/2 cup ketchup and 2 tbl balsamic vinegar. Season with a little salt and pepperUsing your hands, get all the ingredients combined. In a 13 x 9 greased with cooking spray, add the meat and form into a loaf.

Whisk together remaining 1 cup of ketchup, 1/4 cup balsamic vinegar and Worcestershire. Brush it all over the meatloaf - sides and all. Bake at 375 for 1 hour and 20 minutes or until internal temperature is 160 degrees. Let rest for 15 minutes and serve. I serve with baked potatoes but you can make mashed or whatever your choice.

MEATLOAF - ME?

ENJOY!

BEARS BEARS - CHICAGO BEARS TAILGATE CHILI

Need I say More!!!! Go Bears!!!

While we all wait until 2pm CST, let's make SOME CHILI!!! Add more or less spice as you like.

Ingredients:

1 lb ground sirloin

2 onions diced

1 green pepper diced

1 jalapeno chopped and seeded

1 (16 oz) diced tomatoes

1 (16 oz) can tomato sauce

2 tbl ground cumin

2 tbl chili powder

1 tsp salt

1 tsp pepper

1 tsp red pepper flake

3/4 tsp smoked paprika

1 cup water

1 can kidney beans drained and rinsed

1 can black beans drained and rinsed

Garnishes: sour cream, shredded cheese, tortilla chips, guacamole

In a soup pot brown beef and saute onions and peppers. When beef is cooked through drain and return all to pot. Add remaining ingredients and cook on a low simmer for 1-2 hours. Serve with garnishes.

So Easy!

ENJOY!

SLOW COOKER WEEK - BEEF SHORT RIBS WITH POTATOES

Another great slow cooker dish. Short ribs taste best when slow cooked in a bunch of great vegetables, wine, YES WINE, and herbs. You can serve any variety of sides to this from polenta to pasta to potatoes. I like potatoes.

So I quarter some nice red potatoes, sprinkle with olive oil, garlic, rosemary, thyme, salt and pepper and put in a baking pan and bake at 350 for the last hour the ribs are cooking.

Ingredients:

2-1/2 to 3 lbs boneless beef short ribs
2 onions coarsely chopped
2 carrots coarsely chopped
2 celery stalks coarsely chopped
1 small fennel bulb cored and coarsely chopped
5 cloves garlic minced
1 (15 oz) can diced tomatoes, San Marzano preferably
1 cup dry red wine
2 tbl tomato paste
1 tsp salt
2 tsp dried rosemary crushed
1 tsp ground pepper
2 tbl quick cook tapioca (crushed)*

Trim fat from meat. In your slow cooker combine onion, carrot, celery and fennel. Place meat on top. In. a bowl, combine tomatoes with juice, wine, tapioca*, tomato paste, garlic, salt rosemary and pepper. Pour over meat and vegetables. Cover and cook at low for 9-10 hours or high for 4-1/2 to 5 hours. Serve with a side of nice roasted potatoes.

*Quick cook tapioca can usually be found in the baking section of the grocery isle. It is a thickening agent. If you can't find it, after the meat and vegetables are cooked, remove and add a tbl of cornstarch mixed with a tbl of water to the gravy if you find it is not thick enough. Stir for a few minutes and turn off heat.

Snow days mean slow cook days!
ENJOY!

CHINESE BEEF WON TONS

These are a great appetizer for any party but I love them when I have just a cocktail party. They are filling and your guests won't go away hungry. This recipe makes about 24 but some of the won tons may collapse in cooking so you might want to plan for a little extra.

You can bake off the won tons and keep them in an airtight container for up to a week. Not into beef?? these work with chicken and even shrimp.

Ingredients:

24+ square won ton wrappers

1/2 lb beef tenderloin

1/2 cup diced red peppers

1/4 cup shallots minced

1 tbl minced garlic

2 tbl sugar

3 tbl fresh lime juice

2 tbl fish sauce

1 tsp chile paste

1 tsp soy sauce

salt

pepper

Preheat oven to 375 degrees

Using a cupcake pan, press the won ton wrappers down into the individual tins and lay the corners back to create a cup. Bake until lightly brown about 8-10 minutes and let cool.

Season the beef with lots of salt and pepper. Heat an oven proof saute pan on high until it is really hot. Sear the beef on all sides about 3-4 minutes then put the pan in the oven and cook the beef until medium rare (internal temperature of about 130 degrees) about 8 minutes depending on meat thickness. Let it rest about 10 minutes and thinly slice it to strips.

Combine beef, red pepper, shallots and garlic in a bowl and add lime juice, fish sauce, soy sauce, sugar and chile paste. Toss all together and fill cooled won ton cups.

Simple!

ENJOY!

BEEF AND VEGETABLE STIR FRY

Chinese Food!!!!! So many nights it's EXACTLY what you want. However, when I order it as take-out, I have yet to find a place that serves it on the lighter side....I know what you are saying...what's the point of "the lighter side" it's CHINESE FOOD!!!

Well, I like to make my own and feel a little better when I am done. This recipe stretches a little beef by adding plenty of vegetables.

Ingredients:

1/2 lb flank steak

1 zucchini halved and very thinly sliced

1 large grated carrot

1 large shallot chopped

4 oz cellophane noodles or thin rice noodles

1/4 cup canola oil

4 tbl soy sauce

1 tbl brown sugar

1-1/2 tbl sesame oil

1-1/2 tbl rice vinegar

1 tbl toasted sesame seeds

salt

Bring water to a boil in a sauce pan and add noodles. Remove from the heat and let stand about 3 minutes until softened. Drain and rinse under cold water Add 1 tbl canola oil and separate them on wax paper or a plate. Set aside

In a bowl, mix the soy sauce, sesame oil, vinegar and brown sugar. Trim the beef and slice thin across the grain into 1 inch pieces and season with salt.

In a large saute pan, heat 1-1/2 tbl of canola oil until it is hot. Add the beef and cook about a minute and transfer to a plate. Add the remaining 1-1/2 tbl oil to the pan and add zucchini, carrot and onion. Cook until softened about 2 minutes. Reduce the heat and add back the beef and noodles. Stir the soy mixture and add it to the pan. Stir until everything is evenly coated and hot, about 3-4 minutes.

Serve with a sprinkle of sesame seeds...soooo good!

ENJOY!

FILET MIGNON IN MERLOT SAUCE

Every once in a while I CRAVE a steak....not just any steak...a nice juicy medium rare Filet. Most of the time, I don't add any sauce to it, but this Merlot sauce is fabulous...hey it's got WINE right??

Ingredients:

4 filet mignon steaks (8 oz)
6 tbl olive oil
3 garlic cloves chopped
2 large shallots chopped
1 small carrot sliced
1 celery stalk chopped
1 tbl tomato paste
2 cups GOOD Merlot
3 bay leaves
pinch of dried thyme
3 cups beef or veal stock
2 tbl unsalted butter
1/2 tsp black peppercorns
salt
fresh ground pepper

For the sauce, heat 3 tbl oil in a pan and add garlic, shallot, carrot and celery and saute until the shallots start to brown. Stir in tomato paste and cook for about 2 minutes. Add the wine and stir in bay leaves, thyme and peppercorns. Deglaze the pan and simmer the sauce until it is reduced by half. Add the stock and return to a boil. Lower the heat and simmer for about 30 minutes. Strain the sauce and keep warm.

Season the steaks with salt and pepper. Heat 3 tbl oil in a saute pan and add steaks to the hot pan. Cook about 5-6 minutes a side for medium rare and remove from heat and keep warm.

Pour Merlot sauce in the steak pan and bring to a simmer. Add 2 tbl butter and reduce the liquid and make sure the melted butter is thoroughly incorporated.

Place the steaks on a warm serving plate and spoon the sauce on top. These go great with your favorite mashed potatoes and asparagus or broccoli.

So now you know...WHERE THE BEEF IS!
ENJOY!

MONDAY NIGHT FOOTBALL - SATAY MEATBALLS

ARE YOU READY FOR SOME FOOTBALL!!!???

Sorry for all you Titan and Jaguar fans, but I am afraid this won't measure up to "the game of the year"...hope I am wrong....doubtful though!

So to spice up the game, try these great meatballs. The sauce is a spicy peanut sauce that goes so well with the meatballs. After you cook the meatballs you could skewer them and have your guests dip the meatballs in the sauce or you could place the cooked meatballs and sauce in a slow cooker on low setting and guests can just use a fork. If you want to make them more of a meal, get some of your favorite fried rice as a side dish...perfect!

Ingredients:

Meatballs

1 lb lean ground beef

1/2 cup panko bread crumbs (blended until really fine)

1/4 cup finely minced or grated onion

2 garlic cloves minced

1 tbl soy sauce

1 egg beaten

Preheat oven to 350 degrees. In a medium bowl combine all above ingredients and mix well. Shape them into about 30-35 meatballs. Place them on an ungreased baking pan and bake for about 15-20 minutes or until browned and cooked thoroughly.

Sauce

1 tbl canola oil

1/4 cup minced or grated onion

1 cup coconut milk

1/3 cup creamy peanut butter

1 tbl brown sugar

1 tbl lime juice

1 tbl fish sauce or soy sauce

1/4 tsp cayenne

In a large saute pan heat oil over medium heat. Add onion and cook about 3-4 minutes until tender. Add coconut milk and peanut butter and stir until combined. Add the remaining ingredients until well blended. Reduce heat to low until thickened.

You can add the meatballs to the sauce or pour the sauce in a serving bowl. I like the idea of a bite size snack for dipping....your choice.

Have a great Monday Night Game!

ENJOY!

HERBED TENDERLOIN WITH MUSTARD SAUCE

I don't eat much beef, but when I do I love a good beef tenderloin with a crust of great herbs, mustard sauce and RARE just like the picture above. I know many of you like your beef more well done so when you are roasting, use an instant read thermometer to measure doneness. 120 degrees is rare, 125-130 is medium rare, 135 for medium, +135 is hockey-puck or shoe leather! Rare to Medium takes between 40-50 minutes.

Ingredients:

One 2-1/2 to 3 lb beef tenderloin roast, fat trimmed

1 tbl olive oil

1 tbl fresh finely chopped rosemary

1-1/2 tbl ground fennel seed

salt

fresh cracked pepper

1/2 cup creme fraiche

2 tbl dijon mustard

2 tsp fresh lemon juice

Preheat oven to 375 degrees with rack in the center of the oven

Combine olive oil, rosemary, fennel, 1 tsp salt and 1 tsp pepper. Stir to make a paste. Pat the tenderloin dry and rub the paste over the surface of the meat. (You can season the beef and refrigerate up to 4 hours in advance)

Put the roast on a rack on a baking sheet or in a shallow roasting pan. Roast to your desired doneness. Meanwhile, whisk together creme fraiche, mustard and lemon juice. Season with salt and pepper.

Transfer the roast to a cutting board and try to reserve juices. Let it rest about 10-15 minutes. Carve and serve with juices on top. Pass the mustard sauce for your guests to portion as they desire.

Serve with mashed potatoes and asparagus as the sauce is delicious over these sides too.

ENJOY!

BOB'S VEAL SALTIMBOCCA

This recipe is for my brother-in-law Bob, who wanted something blogged from the LAND OF ITALY!... Having just been to a great Italian restaurant in Rosemont, IL last night, what is more Italian than veal. Make it Parmesan, Marsala, Piccata, Vesuvio....or here in a Veal Saltimbocca.

Saltimboccas can be prepared with bone-in meats or boneless. Bone-in meats will deliver more on flavor from the juices of the bone itself. Boneless is just easier to eat and can be fortified with a great sauce. Again, pasta or a nice roasted red potato on the side...delicious.

Ingredients:

4 good size veal scallopini

4 large slices of prosciutto

1/4 cup lemon juice

6 large fresh sage leaves (2 chopped)

1/2 cup white wine

4 thin slices fontina or gruyere cheese

1/2 cup chicken broth

4 tablespoons olive oil

1 tbl unsalted butter

salt

pepper

Pound out veal until it is about 1/4 inch thick. Season with salt and pepper. Top with a slice of prosciutto, sage leaf and fontina/gruyere cheese. Starting at one end, roll the veal tightly and secure with a toothpick. If you choose bone-in veal, make a thin slice horizontally all the way back to the bone. Stuff with the same ingredients as above and secure outside edge with a toothpick.

In a saute pan, heat olive oil over medium heat. Gently place veal in the pan and saute on all sides. Veal cooks very fast so no more than a minute a side until cheese starts to melt. Remove from the pan and set aside while you make the sauce. If using bone-in, about 3-4 minutes a side.

Using the same pan add the white wine to deglaze the pan and scrape up all the juicy bits from the veal. Add the chicken broth and lemon juice. When it reduces return veal to pan and add butter. Just heat the veal through and serve with chopped sage on top.

To make this a more southern Italian dish, you can add 1 small can of San Marzano crushed tomatoes and about 1/2 cup heavy cream.

This is a dish to impress!

ENJOY!