Tuesday, September 18, 2012

BBQ Beef Shepherds Pie

Did you know that before I started blogging 3 years ago, I'd never eaten shepherds pie?  Now I would say that it is one of my favorite meals.  I love putting meat on top of potatoes, so naturally potatoes on top of meat is a good idea.
The recipe below is for a big batch of the meat.  Feel free to reduce it if you'd like but I like to make a lot and eat it throughout the week or freeze it for another meal. This freezes beautifully.  You're free to add whatever veggies you fancy, I would have liked peas in it but didn't find any in the freezer. So I added the 1/2 bag of green beans on the top shelf that has been there for practically forever. You know the ones.  I loved all the veggies!  The more the better!
I wasn't sure how the flavored mashed potatoes would be with these flavors but it was wonderful and the flavors were perfect. 

BBQ Beef Shepherds Pie
Adapted from Our Eating Habits

  • 2 1/2  lb lean ground beef or ground turkey
  •  16 oz. corn, frozen
  •  1 onion, chopped
  •  1 red pepper, chopped
  •  1 cup green beans, frozen (or any desired veggie)
  • 2 (4 oz) can chopped green chiles, undrained
  • 1 1/2 cups barbecue sauce (you might need more)
  • salt and pepper to taste
  • 1 1/2 lb baby red potatoes, unpeeled
  • Butter and milk, for mashing potatoes
  • 1/4 cup sliced green onions (about 4)
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp ranch dressing
  • 4 slices bacon, cooked until crisp and crumbled
  • 1. Cook ground beef in large skillet until browned, drain. Add onion and red pepper and cook for 4 - 5 minutes. Add corn, green chiles, BBQ Sauce and salt and pepper. Bring to a boil. Reduce heat to low, continue to heat on low until potatoes are done.
    2. Cook potatoes until tender in boiling water. Drain and mash with butter, milk ans salt and pepper. Stir in green onions, cheddar cheese, ranch dressing and bacon.
    3. Scoop meat mixture on to plate and top with potatoes.

    Monday, September 17, 2012

    Stuffed Devilled Eggs - Eggs Jeanette

    This month I was thrilled to be assigned the blog Rhubarb & Honey for The Secret Recipe Club. I don't seem to have as much time to peruse blogs these days so I love to have the opportunity to scroll through Kimberly's awesome recipes.  I found out that she participated in Foodie Penpals as well.  I just started this month and got my first package!  Much fun.  

    I found a wonderful recipe for devilled eggs.  Check out her blog for the cool story about these and the story behind the name, Eggs Jeanette.
    While I love eating devilled eggs, I don't particularly like making them.  I don't like making and peeling hard boiled eggs.  I've used many different methods and just haven't found one that consistently works.  I think it's just me.  Well, I was pleased as punch to find these ready-made hard boiled eggs at the store.  I'd heard that they existed, I just never knew where they were. 

    These made this recipe so fast.  This is a fantastic way to whip up an unbelievable appetizer in a very short time.

    You know what is different about these eggs?  They are cooked.  Pan fried. A bit anyways.  I've never done that with devilled eggs before and I thought it intriguing. 

    They just needed to be in the pan for a minute or two. They turned out beautifully.  Golden brown and super tasty!  I was skeptical about the dressing but ended up absolutely loving it and everyone else did too!  This for sure is a keeper!

    Eggs Jeanette Recipe
    Adapted from Rhubarb & Honey

    • 6 large hard boiled eggs, peeled
    • 1 teaspoon finely minced garlic
    • 1 teaspoon finely minced onion
    • 1 teaspoon dried parsley
    • 2 tablespoons whole milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 tablespoons leftover egg stuffing (from above)
    • 1 tablespoon Dijon-style mustard (I would add a bit less)
    • 2 tablespoons sour cream
    • 1 teaspoon dried parsley
    • 1 to 2 teaspoons milk
    • Salt and black pepper
    Gently cut each hard boiled egg in half, then carefully remove yolks, placing yolks in a bowl and setting the whites aside.

    To the yolks, add the garlic, onion, parsley, milk, salt, and pepper. Mash with a fork to combine. Carefully spoon the yolk mixture back into the hollows of the egg whites, reserving 2 tablespoons of the filling to use in the dressing.

    Heat the olive oil and butter in a nonstick skillet over medium-high heat. Place the eggs, stuffing side down, in the skillet. Cook for 2 to 3 minutes, until the eggs are browned on the stuffed side. Remove from skillet and place on a platter, stuffed side up.

    In a small bowl, combine reserved egg stuffing, mustard, and sour cream. Whisk to combine, adding milk as necessary to get a smooth, creamy consistency. Add salt and pepper to taste.

    Spoon the dressing over the warm eggs and serve.

    Sunday, September 16, 2012

    Del Monte Fruit Giveaway

    My kids stay home for school now but several years ago when they were in traditional school, one of the worst things for me was making lunch for them.  I only let them get the school lunch a few times a month so most days I made their lunches.  I tried to give them healthy foods and fresh fruit as much as possible but would buy the prepackaged items sometimes, especially when they were on sale or if I had a coupon. 

     Del Monte asked me to try two new new flavors of fresh fruit snacks, Diced Pears in extra light syrup with Vanilla & Spice and Diced Apples & Pears in extra light syrup with Caramel.  Each cup contains a full serving of all-natural fruit, is an excellent source of vitamin C, and contains no high fructose corn syrup.

    These were really good.  They were for sure different than anything else I've tried.  The kids loved them, especially the Vanilla & Spice ones. We have an assembly tomorrow and I am just tickled that I will be able to pack these for our lunch.  Del Monte sent a coupon as well and I will for sure use it and buy more!  Plus you can visit their facebook page and play the game Flavor Boom to get more coupons.


    Del Monte is offering one of my readers the opportunity to try these awesome new snacks. You'll get both the Apples and Pears with Caramel and the Pears with Vanilla and Spice. Plus, you'll get a coupon to buy more!   Just leave a comment letting me know who in your family would love these new snacks.  And head on over to the facebook page and play Flavor Boom to get more coupons! 

    Saturday, September 15, 2012

    Triple Layer Brownies

    I can't do anything easy. I knew I wanted to make brownies but not just regular brownies.  These are for sure not just regular brownies.  I was afraid that the rice crispies on top would make it difficult to eat.  I was wrong. They were perfect and everyone loved them. In fact, they went so fast, I never even got a picture of them out of the pan.  Head on over to Erin's blog if you want to see some awesome pictures!

    Triple Layer Brownies
    Adapted from Making Memories...

    1 package brownie mix (the size for a 13x9 inch pan)
    oil, water and eggs for the brownies
    1 tub of cream cheese frosting
    1 package milk chocolate chips
    1 cup peanut butter
    3 cups Rice Krispy cereal

    Mini M & M's for the top

    Make the brownies according to the package.Cook until done and then let it cool. When it is cool, frost with the tub of frosting. In a saucepan over low heat combine the peanut better and milk chocolate chips. Stir until completely melted. Then add the rice krispy cereal. Mix together and then pour over the frosting layer. Add sprinkles or mini M&M's to the top if desired. Put it in the refrigerator to cool. Then cut and gobble it up!

    Saturday, September 8, 2012

    Blueberry Lemon Upside Down Cake

    I fell in love with this recipe as soon as I saw it. Veronica is the most awesome baker and everything I see on her blog I want to make. I seriously have a file saved just for Veronica's recipes. 

    This wasn't the most photogenic dessert but it was extremely tasty!  I don't do well with things that I have to turn upside down but this worked perfect! 

    Blueberries and lemons are just beautiful and happy together don't you think? 

    Blueberry Lemon Upside Down Cake
    Adapted from Veronica's Cornucopia

    1 lemon, juice and zest removed
    1/4 cup melted butter
    1/2 cup brown sugar
    1 pint blueberries, about 2 cups
    2/3 cup milk
    1 1/3 cup flour
    1 tsp. salt
    1/2 cup butter, softened
    3/4 cup sugar
    1 egg
    1 tsp. vanilla

    Preheat oven to 350 degrees. Zest the lemon and set the zest aside. Squeeze the lemon and set the juice aside. In an 8 or 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with 1 tablespoon of the lemon juice.

    Pour the milk into a 1-cup glass measure. Add enough of the leftover lemon juice to equal ¾ cups liquid. If you don’t have enough lemon juice, just add a bit more milk. Set this aside to curdle while you prepare the batter.

    Whisk together flour, baking soda, and salt in a small mixing bowl. In a separate larger mixing bowl, cream the butter and sugar together with an electric mixer, beating for about five minutes, until light and fluffy. Beat in egg , lemon zest and vanilla. Add dry ingredients alternately with milk to creamed mixture, beating well after each addition, beginning and ending with the flour mixture (flour, milk, flour, milk, flour). Spread batter evenly over blueberry layer.

    Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to a large flat plate. Serve warm or at room temperature.