Tuesday, April 30, 2013

Breakfast Sandwich

This is such an easy breakfast that the whole family will love.  Also, its a one dish breakfast!!  Runny yolks, melted cheese, delicious ham on croissant squares!!  My husband and I both love this and I find myself making this all the time, even for dinner. 

Ingredients for Two:
  • 2 eggs
  • 2 croissant square loafs, sliced (normal bread works too!)
  • 4 slices deli style ham
  • 4 slices cheddar cheese

Directions:  In a large lightly greased skillet saute eggs until cooked to your desired consistency.  For runny yolks, about a minute on each side. Place cheese slices on each piece of croissant and add cooked egg on top of one side.  Add ham slices to skillet and saute for a couple minutes.  Remove ham and place on top of egg and place the remaining croissant slice with cheese on top.  Place sandwich on skillet and saute on each side for one minute and serve!

Monday, April 29, 2013

Toddler Orzo

My little guy loves any kind of pasta and Orzo happens to be the easiest for him to eat!  He loves this dish and it is so incredibly simple to make.  I always have the ingredients on hand and I always make a little extra because I love it TOO!

1 cup vegetable broth
1/2 cup Orzo
1/4 cup frozen peas
1/4 cup frozen corn

Directions:  Bring the broth to a boil and add all remaining ingredients.  Simmer for a couple minutes then reduce heat to low and cover for 10 minutes.  Remove from heat and fluff!

Lunch Salad

Mainly all of my posts are for dinners and desserts so, I often get asked about what I do for breakfast and lunch.  I am a woman of habit and I usually have this salad about 3-4 times a week.  It is fast, delicious and HEALTHY!!  I try to eat pretty clean throughout the day so I can have free range when it comes to dinner.  I usually throw in some beans and diced lunch meat if I have it on hand for some protein.
  • 1 handful bagged salad
  • 1 handful baby spinach
  • 1 Roma tomato, diced
  • 2 tablespoons (estimate) red onion, diced
  • 1 slice cheese, diced
  • 1/2 cup beets, diced
  • pepper, to taste
  • dressing of choice
Directions:  Add all ingredients into a large bowl and toss!

Friday, April 26, 2013

Oriental Chicken Chopped Salad

This is such a light and refreshing salad which is perfect for warm and sunny days.  My husband and I both really enjoyed it and I will be making this many times this summer.  The dressing is perfectly creamy and delicious and the chicken has the perfect hint of sesame.  Definitely one of my new favorite salads.
Ingredients for Salad:
  • 3 chicken thinly sliced chicken breasts
  • 1 bag American style salad, chopped
  • 1 1/2 cups thinly shredded cabbage
  • 2 cans mandarin oranges, drained
  • 1 1/2 cups crisp chow mein noodles
  • 1 tablespoon olive oil
  • slivered almonds for garnish

Ingredients for Dressing:
  • 1 cup mayonnaise
  • 1/3 cup rice vinegar
  • 1/8-1/4 teaspoon sesame oil, start with 1/8 and taste
  • 1 teaspoon Dijon mustard

Directions:  In a large skillet saute chicken with 1 tablespoon sesame oil, around 3 minutes on each side.  Set aside and dice when cooled.  Add all ingredients in a large salad bowl, leaving a little extra oranges and noodles for garnish and toss.  Add all dressing ingredients into a mason jar and shake until well blended.  Pour desired amount over salad, toss, top with garnishes and serve.

Thursday, April 25, 2013

Berry Smoothie

It's no secret that I LOVE smoothies!!!  Absolutely love them.  This specific one hands down, is my FAVORITE!  It is so sweet, filling and most importantly, it's good for me!  A perfect snack on a beautiful day!  I enjoyed mine while reading my book next to my beautiful waterfall!!

  • 1 cup almond milk
  • 1/2 cup frozen mixed berries
  • 1 banana
  • 1/3 cup oatmeal, raw
  • 1 individual strawberry Greek yogurt

Directions:  Blend well until smooth!!

Wednesday, April 24, 2013

Apple Dessert Pizza

This is not what I was initially going for however, I am so GLAD I got lazy.  I was planning on individual apple pie crisps but it all seemed like to much work on this amazing Washington day!  Have you ever just randomly stopped by Round Table Pizza for an personal pan dessert pizza?  I have!!  Although the one near my house doesn't have them but now I can make them myself!!

Ingredients for Dough:
  • 1 1/2 cups all purpose flour
  • 1 stick unsalted butter, cold and diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon sugar
  • 4 tablespoons ice water
Ingredients for Toppings:
  • 4 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 3 tablespoons flour
  • 1 tablespoon butter, soft
  • 1/2 teaspoon cinnamon
  • 1 granny smith apple, sliced

Ingredients for Glaze:
  • 2 tablespoons powdered sugar
  • 1/2 tablespoon milk
  • 1/8 teaspoon vanilla

Directions for Dough:  Add flour, salt and sugar into a food processor and grind together for around a minute.  Add in diced butter and blend until the butter pieces are the size of peas.  Add vanilla, water by the tablespoon and grind until it starts to form together.  Remove and roll into a ball and cover with plastic wrap.  Place in refrigerator for at least one hour and let come to room temperature before rolling.

Preheat oven to 350 degrees.  Roll dough into crust leaving it about 1/4 inch thick and place in a lightly greased pie pan.  Melt 3 tablespoons butter in the microwave and stir in 3 tablespoons brown sugar until dissolved.  Pour onto dough and coat evenly.  In a small bowl mix together 1 tablespoon sugar and cinnamon.  Place apples into the pie and sprinkle with 2/3 of cinnamon sugar mixture.  In another bowl add 1 tablespoon soft butter, 1 tablespoon brown sugar, 1 tablespoon white sugar and flour.  With a fork mix together until nice and crumbly. Sprinkle over apples and top with the remaining cinnamon sugar.

Bake for 30 minutes or until sides are golden brown.  Meanwhile whisk together all topping ingredients and drizzle over dessert pizza while still warm.  If you can not serve this right away heat it up right before serving!!

Apple Pancakes

Right before I was going to whip up some pancakes I was browsing Pinterest and came across this recipe.  I had everything ready minus the apples so, why not give it a whirl?  I thought they were fantastic, my husband wasn't a huge fan but my son ate them right up.  Now when my husbands asks for pancakes I can make these for me!!!
  • 1 cup pancake mix, (just add water kind)
  • water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cornstarch
  • 1 small apple, peeled and cored
Directions: Prepare pancake mix according to package directions and mix in all other ingredients except apples.  When batter is smooth dip apples using a toothpick and place on a griddle, lightly coated with non stick spray.  Cook until golden brown on each side.  Serve plain or with maple syrup.

Tuesday, April 23, 2013

Breakfast Smoothie

I am absolutely addicted to smoothies and drink at least one of my meals a day.  They are refreshing, sweet, delicious and extremely healthy.  They definitely satisfy my hunger and my sweet tooth.  The possibilities are endless and you can even use milk for more of a milkshake feel.

  • 2 small hand fulls baby spinach
  • 1 carrot, broken up
  • 1/2 banana
  • 1 cup frozen berries
  • 1/4 teaspoon fresh ground ginger
  • 1 cup water
  • ice, if you want a thicker consistency
Directions:  Add all ingredients to blender, cover with water and puree until smooth.

Monday, April 22, 2013


This is my absolutely favorite "guilty pleasure" snack and the most random thing ever!  When I was pregnant a co-worker of mine would make me one of these bad boys every morning.  Don't worry, I thought this was crazy at fist too.  However, it had me at the first bite.  This cheese is perfectly creamy and crumbly.  I have only made this with extra sharp white cheddar and don't think I would like it with any other cheese well, maybe Cougar Gold Cheese!  If you have never tried this cheese, get in your car, drive straight to the store and thank me later. 

  • Bread
  • Peanut Butter
  • Jelly
  • Extra Sharp White Cheddar, (Cracker Barrel or Tillamook)

Directions:  Toast bread, lather with PB&J and top with cheese

Friday, April 19, 2013

Orange Chicken Stir Fry

Have I mentioned how much I love the commercials with fast and easy recipes??  Well, the other day I saw a Swanson Chicken Broth commercial with a similar recipe to this one.  Guess what? I just so happened to have a jar of Orange Marmalade in the pantry so, I decided to give it a whirl.  I adapted from my own Chicken Teriyaki Yakisoba recipe and created another WINNER.  Did anyone notice the picture for the Chicken Teriyaki Yakisoba is almost identical to this one?  This reassures the fact that I need new dishes and napkins. 

  • 1 large chicken breast, lightly flattened and diced
  • 1 1/2 cups fresh stir fry vegetables
  • 1/3 cup soy sauce
  • 1/3 cup orange marmalade
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon ginger, freshly grated
  • 1 tablespoon vegetable oil
  • Sriracha, to taste

Directions:  In a large bowl whisk together soy sauce, marmalade, sugar, ginger and sriracha.  In a separate bowl whisk together cornstarch and apple cider vinegar.  Heat oil in a large skillet and saute chicken for around 5 minutes, or until just about done.  Add marmalade sauce and vegetables to chicken.  Stir to coat evenly.  Slowly stir in vinegar and cornstarch mixture, cover and cook for another 5 minutes.  Stir and serve over rice.

Thursday, April 18, 2013

Lemon Tomorrow Cake

Tomorrow Cake, Because there wont be any tomorrow. This cake is absolutely DIVINE!  Melt in your mouth AMAZINGNESS!  As you can tell with my all caps and punctuation, I love this cake.  Seriously, this is better than confetti cake with rainbow chip frosting.  If you know me, you know, this is a huge statement.  Below is a photo of the original recipe from one of my Grandmas cookbooks.  For some reason when I was reading this recipe "lemon" kept popping in my head.  Maybe I am watching too much Hart of Dixie!!! 
  • 1 box yellow cake mix
  • 1 box lemon pudding
  • 4 eggs
  • 1 stick butter, melted
  • 1 lb powdered sugar
  • 1 8oz package cream cheese
  • 2 tablespoons vegetable oil

Directions:  Preheat oven to 350 degrees.  Mix together cake mix, pudding, oil, butter and two eggs.  Spread into a greased 9x13 cake pan.  Mix together powdered sugar, remaining eggs and cream cheese until smooth.  Pour over cake batter and bake for 45 minutes.

Cookers Note:  You can always change the flavor of pudding for different varieties.

Wednesday, April 17, 2013

Grilled Steak with Sweet Garlic Mustard Marinade

This marinade is absolutely amazing.  Very simple and it brought out the natural flavor of the beef without overpowering it.  I didn't even add any A-1 to it!!  This is the best picture I was able to capture with my husbands sticky fingers grabbing at it.  A very light and sweet marinade that would be amazing with chicken as well.

  • 2 steaks, cut of your choice around 1- 1 1/2 inches thick
  • 1 small granny smith apple juiced, or 1/4 cup pure apple juice
  • 1/2 lemon, juiced
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, zested
  • salt and pepper, to taste

Directions:  Whisk all ingredients except salt and pepper together until smooth. Lightly pierce steaks with a fork and sprinkle with salt and pepper.   Add steaks and marinade into a large Ziploc bag and store in refrigerator for at least 2 hours.  Before grilling let steaks sit at room temperature for around 1/2 hour.  Place on heated grill and cook until lightly charred, 3-5 minutes.  Flip and continue to cook for another 3-5 minutes for medium rare.

Tuesday, April 16, 2013

Campfire Burgers

After many trips to Red Robin for this amazing sauce, I decided to make a Copy-Cat recipe.  I initially made the sauce just for the fries however, it was so delicious I had to dump it on my burger.  It reminded me of how I pour the orange sauce over everything at a Teppan Yaki restaurant.  These burgers are extremely juicy and the flavor is perfect.
Ingredients for Sauce:
  • 1/2 cup mayo
  • 1/4 cup BBQ sauce
  • 1/2 teaspoon paprika
  • dash of cayenne pepper
  • dash of garlic powder
Ingredients for Burgers (4 patties)
  • 1 1/4 lb of ground beef, I use 80/20
  • 1 tablespoon A-1
  • 1 teaspoon Worcestershire
  • 1/2 teaspoon burger seasoning plus additional to taste, (if you don't have this substitute for seasoning salt with a little onion powder)
  • buns
  • 4 slices yellow American cheese
  • your favorite burger toppings (onions, tomatoes, avocado, lettuce, pickles, etc..)
Directions for Sauce: Whisk all ingredients together until smooth.
Directions for Burgers:  Preheat grill.  In a large bowl add beef, A-1, Worcestershire and burger seasoning and mix together with hands.  Form into 4 individual patties and sprinkle with additional burger seasoning if desired.  Cook patties on the preheated grill until they are cooked to your desire, about 4 minutes per side for medium-well adding cheese for last minute or until melted.  Lather top and bottom of bun with campfire sauce, add patties and add your favorite topping ingredients!

Monday, April 15, 2013

Copy-Cat Red Robin Campfire Sauce

My husband came home one day and told me about this amazing Campfire Sauce at Red Robin.  He kept telling me how much I would love it so, I decided to surprise him at work for lunch.  We walked over to Red Robin or shall I say, "The Dirty Bird" according to my husband.  Needless to say, I loved it.  Mayo and BBQ sauce is hard to dislike. 

  • 1/2 cup mayo
  • 1/4 cup BBQ sauce
  • 1/2 teaspoon paprika
  • dash of cayenne pepper
  • dash of garlic powder

Directions:  Whisk all ingredients together until smooth.

Apple Cinnamon Roll Muffins

My husband was in need of more treats for a work potluck and I wasn't in the mood for anything extravagant.  I had the cinnamon rolls on hand but I thought they needed to be spruced up a bit.  I immediately thought of apples and decided apple pie filling on top would be delicious!   These were delicious and you could easily skip the step of cutting them up and just top the regular rolls.  However, I needed more than 16 and they look pretty!
  • 2 package refrigerated cinnamon rolls, 8 per pack
  • 1 granny smith apple, Diced
  • 6 tablespoon butter
  • 6 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
Directions:  Preheat oven to 400 degrees.  Open cinnamon rolls and place frosting aside.  Cut each roll into 4 pieces and roll into small balls.  Place three pieces into a lightly greased muffing tin.  In a small sauce pan melt 2 tablespoons butter and add diced apples.  Saute for about 3 minutes, or until soft.  Remove from heat and sprinkle with cinnamon and 2 tablespoons brown sugar.  Stir apples until sugar is completely dissolved and top each muffin with mixture.  In the same sauce pan melt remaining butter and stir in remaining sugar until dissolved.  Top each muffin with a little more sauce and bake for 20 minutes.  Let cool for around 5 minutes and drizzle with frosting while still a little warm. 

Thursday, April 11, 2013

Chicken with Mushroom Cream Sauce

Recipe adapted from Julia Child's supremes de volaille aux champignons!
Like many of you, I am a pinterest-aholic!  Yes, I did just type that...  I have been dying to try a Julia Child's recipe, and when this recipe popped on my screen I knew it was fate!  Side note, does anyone else think Julia Stiles when saying Julia Childs??  Anyway, this recipe was absolutely AMAZING, I mean lick the plate delicious.  I only strayed away from the original recipe because this food blogger does not own a dutch oven!! 

  • 2 chicken breast, lightly pounded flat
  • 1 package sliced mushrooms
  • 1 lemon, juiced
  • 1/2 cup heavy cream
  • 1 tablespoon flour
  • 1/2 teaspoon dry parsley
  • 1/4 cup beef bouillon broth
  • 2 tablespoons sherry
  • 1/4 teaspoon paprika
  • pepper, to taste

Directions:  Preheat oven to 350 degrees.  Place chicken in a lightly greased casserole dish and top with mushrooms.  Pour in lemon juice and beef bouillon broth, cover and bake for 35-40 minutes, basting at the half way mark.  In a skillet add the liquid and mushrooms from chicken dish with sherry.  Bring to a simmer and slowly add in heavy cream, flour, parsley, paprika, and pepper.  Bring broth back to a simmer, stirring constantly and add chicken for a minutes, coating completely. 

Wednesday, April 10, 2013

Chicken Noodle Soup

Once again The Pioneer Woman did not disappoint!  I was watching her show the other morning and she made this glorious looking Chicken and Noodles.  Not only did it look delicious, she solved my one issue with homemade chicken noodle soup, the noodles.  Why have I never seen frozen home style egg noodles?  No joke, every time I make chicken noodles soup I always say, "this would be so much better with flat thin noodles."  I definitely strayed from the original recipe but, without her, this recipe never would have come to life!

  • 1 whole chicken, cut in pieces
  • 2 16oz bags frozen egg noodles
  • 3 cloves garlic
  • 3 carrots, diced
  • 3 celery stalks, chopped
  • 1 sweet onion,  1/2 diced, other 1/2 whole
  • 1 teaspoon Salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon pepper, more to taste
  • 1 teaspoon dried parsley
  • 2 tablespoons flour
  • 1/4 cup heavy cream
    Directions:  In a large pot add chicken and sprinkle with salt and pepper.  Cover with garlic cloves and 1/2 whole onion.  Cover with 8 quarts water, bring to a boil, then reduce heat to low.  Let simmer for 30 minutes and remove chicken,set aside and remove garlic cloves and onion.  Stir vegetables and seasoning into the broth and boil for around 10 minutes.  Meanwhile, shred the chicken and mix 1 tablespoon flour with heavy cream.  Stir in noodles, chicken and flour mixture.  Raise heat and cook for an additional 15 minutes and serve.

    Logan's Banana Oatmeal

    Have I mentioned how much my little guy loves bananas?  We seriously go through around 3-4 a day.  Banana smoothies, oatmeal, pancakes and toast are some of his favorites.  I love oatmeal and luckily my little man eats EVERYTHING.  I started just adding chopped bananas on top of the oatmeal however, letting them cook with the oats really ups the banana flavor.  Logan and I both love it!
    • 1 cup oats
    • 1 cup water
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon vanilla
    • 1/2 banana, chopped
    • milk, to taste * we always use vanilla unsweetened almond milk*
    Love Him!!
    Directions:  In a medium saucepan bring water to a boil.  Add cinnamon, vanilla and bananas and give a quick stir.  Stir in oats, cover and cook on low for around 5 minutes.  Place in bowl and top with milk!

    Tuesday, April 9, 2013

    Spaghetti with Melted Garlic Mozzarella

    Like most of you know, I love cheese.  So, why not top it with ooey gooey garlicky cheese?   Spaghetti is an all time classic dish that doesn't really need enhancements.  Well, this idea popped in my head and I had to give it a whirl.  I am in LOVE.  The extra step is so worth the time and don't think I will ever be able to go back to the original.  Initially the plan was to place it under the broiler until it was nice and bubbly however, the dish said, not broiler safe!

    Ingredients for spaghetti:
    • 1 lb Italian sausage
    • 1/2 box thin spaghetti
    • 1 jar favorite marinara
    • 1 can diced tomatoes
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon garlic powder
    • 1 tablespoon olive oil

    Ingredients for Garlic Mozzarella:
    • 1 cup mozzarella, shredded
    • 1/2 cup milk
    • 2 cloves garlic, grated
    • 1/2 tablespoon butter
    • 1/2 tablespoon flour

    Directions:  Boil noodles according to package directions.  Rinse, drain and return to pot coating with olive oil.  Meanwhile, brown sausage in a large skillet and add all remaining ingredients.  Simmer for around 10 minutes and add to noodles, coating evenly.  In a small saucepan melt butter and stir in flour, forming a roux.  Slowly stir in milk and garlic.  Remove from heat, stir in cheese, pour over spaghetti and serve!

    Monday, April 8, 2013

    Smore's Bark

    A while  back I finally realized the reason I do not like Smore's, I hate burnt marshmallows!!  I know, it's crazy, who doesn't like Smore's?  After finding half a bag of mini marshmallows and half a bag of broken graham crackers,  I whipped this up.  This is absolutely wonderful.  Its sweet, fluffy and crunchy!   

    • 1 12 oz bag chocolate chips
    • 1 cup mini marshmallows
    • 5 graham crackers, broken leaving crumbs for topping
    Directions:  Melt chocolate chips in a microwavable bowl on 1/2 heat, 1 minute at a time.  When melted add 3/4 cup marshmallows and graham crackers pieces and stir together.  Place on a parchment paper lined cookie sheet and flatten.  Top with remaining marshmallows and crumbs.  Cool in the refrigerator for at least two hours and break apart.

    Thursday, April 4, 2013

    Cinnamon and Chocolate Chip Cookie Crisps

    My husband has been talking non stop about these amazing cookies he found at the store.  I have been looking all over our local store and I finally found them.  They really are AMAZING.  I immediately went online looking for cookie chip recipes and came across this one by Martha Stewart's daughter.  They did not taste like the bagged cookies I found however, they were extremely delicious.  A perfect mix of crunchy and chewy!  Cinnamon chips and Crisco were my only changes.

    • 2 cups Crisco
    • 3 cups packed light-brown sugar
    • 1 cup granulated sugar
    • 4 large eggs
    • 2 teaspoons pure vanilla extract
    • 3 1/2 cups all-purpose flour
    • 1 1/2 teaspoons salt                                      
    • 2 teaspoons baking soda                                     
    • 3/4 cup chocolate chips
    • 3/4 cup cinnamon chips
    Directions: Preheat oven to 375 degrees. Cream together Crisco and sugars until smooth.  Beat in eggs and vanilla. Slowly mix in dry ingredients and gently fold in chips.  Drop by the spoonful onto a greased cookie sheet or a sheet lined with parchment paper and bake for 11-12 minutes.  Sides will be golden brown!

    Wednesday, April 3, 2013

    Ham and Navy Bean Soup

    As some of you know, my father in law literally lives about 50 yards away from our home.  My husband always says it reminds him of The Field of Dreams when he comes through the woods.  As soon as I tell my little guy that "BaBa" is coming over he runs to the door and waits for him to appear.  Seriously, it's the cutest thing ever.  Some days, he even stands at the door knocking saying, "Where Gramp?"  Needless to say, we have dinner with him often!  For all of you who are wondering, we all love it.  For Easter he brought a huge ham for dinner and was saying how delicious this would be.  My husband and I were not to convinced however, it was very delicious. 
    • Ham with bone, ours was about 2-3 lbs
    • 1 lb navy beans, soaked
    • 2 quarts low sodium chicken broth
    • 3 carrots, diced
    • 3 celery stalks, diced
    • 1 small sweet onion, diced
    • 3 garlic cloves, minced
    • 3 red potatoes, (optional, I had some extra on hand)
    • 1/2 teaspoon paprika
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon thyme
    • 1 teaspoon Cajun seasoning, (I thought the broth was to bland without it)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • pepper, to taste
    Directions:  Dice carrots, celery, and onion and saute with 1 tablespoon olive oil for about 5 minutes, stirring frequently.  Add in garlic for the last minute.  Place all of the remaining ingredients except the ham into a lightly greased crock pot.  Top with ham and cook on high for 8-10 hours.  Remove ham and dice or shred meat.  When ham is out of the crock pot take about 1 cup of soup and puree.  Add meat and puree back to crock pot and stir.  Enjoy!

    Tuesday, April 2, 2013

    Slow Cooker Rice Pudding( No Added Sugar)

    My little guy loves rice so, I decided to whip up some no added sugar rice pudding.  I must admit this would be so much better with 2 tablespoons brown sugar however, my little guy doesn't need any sugar in his diet! This was so easy and and I loved it!

    • 3/4 cup long grain rice
    • 3 cups almond milk
    • 2 tablespoons butter, melted
    • 1 teaspoon cinnamon
    • 2 tablespoons brown sugar, optional
    • 1/2 cup raisins

    Directions:  Place rice in a lightly greased crock pot.  In a large bowl whisk all other ingredients, pour over rice and stir.  Top with melted butter and cook on low for around 4 hours, adding raisins for last 30 minutes and serve.

    Monday, April 1, 2013

    Leftover French Dip Shepherd's Pie

    I was extremely lazy the other night and pretty much all of last week, HAHA.  I had mashed potatoes leftover from the night before and was determined to use them in something.  After rummaging through the freezer I came across some leftover french dip meat and knew exactly what I was going to do.  My husband and I were at Costco the other weekend and he pointed at the Shepherds Pie and said, "that looks good."  I was a little taken aback because every time I have ever mentioned making a Shepherds Pie he curls his nose up with a sour face.  So, I have never attempted one.  Big surprise when he didn't like it!!  I am posting the recipe because, I LOVED it.  Seriously, it was so good.  I really wasn't surprised because he is not a fan of any kind of shredded beef so, I am going to try it again with ground beef.
    • 1 lb leftover french dip meat, recipe.
    • 1 bag frozen mixed vegetables
    • 2 cups mashed potatoes
    • 1 egg white
    • pepper and paprika, to taste
    Directions:  Preheat oven to 400 degrees.  In a large skillet add meat and vegetables and bring to a simmer.  Add meat to a lightly greased casserole dish.  In a mixing bowl add mashed potatoes and gently fold in egg white.  Spread potatoes over beef mixture and sprinkle with pepper and paprika.  Bake for around 30 minutes or until potatoes are golden brown.  Let sit for 5 minutes before serving.