Monthly Archives: November 2015

Turkey Shepherd’s Pie

tsp

Original post: Nov 29, 2014

You have leftovers? Me too. Shepherd’s Pie is a very easy and tasty way to use up extra meat and potatoes. You may have only made this with ground beef or turkey but it’s quite good with diced meat too.

Turkey Shepherd’s Pie
2-3 cups diced turkey
1 cup gravy
2 cups frozen corn – you could use frozen mixed veggies, too
2-3 cups mashed potatoes
1 cup shredded cheese

1. Combine the diced turkey and gravy and layer on the bottom of a baking dish
2. Pour the veggies on top of the turkey.
3. Spoon the mashed potatoes on top of the veggies.
4. Top with cheese.
5. Bake at 375 for 30-40 minutes until heated through.

I’m not sure if I’ve mentioned this but My Faithful Assistant is not a big fan of meat. I’m never sure if he’s going to be in a mood to eat it or not. He did eat a fair amount of turkey on Thanksgiving and after he took his first bite of Shepherd’s Pie he declared, “Mmmm! This is actually good!”

So there you have it. It’s actually good. High praise. And FYI – this is a wonderful recipe to make ahead and freeze. It’s fast to put together, too. So if you want to avoid listening to your family complain about seeing turkey all weekend, put a couple of these bad boys together and stick them in the freezer for later. If you want to make Muffin Shepherd’s Pies, bake them in foil muffin liners.

Enjoy!

#hocofood

Slow Roasted Cauliflower

srcI got another giant head of cauliflower last weekend and decided that it would be best if I just cooked it all at one time, instead of using it in bits. So I chopped it all up and tossed it on a pan and sat back while the oven did all the hard work.

My dog was delighted! My tiny counters made it a little hard to control all the tiny pieces of cauliflower that were flying around. A bunch ended up on the floor and he was in heaven, cleaning them all up for me! I have never met a dog who loves his veggies as much as ours.

Slow Roasted Cauliflower
1 head of cauliflower chopped into smallish pieces
Olive Oil
Italian seasoning

1. Toss the chopped cauliflower on a baking sheet.
2. Sprinkle with some olive oil. I think I used 1/4 cup at most.
3. Season with your favorite seasoning. I used Italian seasoning.
4. Bake at 350 for an hour.

I immediately put some of my cauliflower to use in some soup, of course! I used my own recipe for Practically Instant, Homemade Broccoli Soup but substituted cauliflower, of course!

I have about four or five cups of cauliflower to use up. I think I’ll make some of my world famous Cauliflower Cakes that have become one of my top posts. Go figure that one out. And naturally, stay tuned for a new soup recipe.

Enjoy!

Mini Candy Bar Stuffed Brownies

mcbsbI saw a recipe for cookies made with chopped up candy. Good way to dispose of a decent chunk of Halloween candy. But… not enough butter… no brown sugar… no desire to shop… I decided if I was going to do something like this, and save myself from as much Halloween candy as possible, it was going to have to use things I had on hand.

Thanks to My Faithful Assistant’s love of baking brownies, I usually have brownie mix on hand. Taking the same technique used to make Oreo Stuffed Brownies, I made some:

Mini Candy Bar Stuffed Brownies
1 box of brownie mix prepared according to the instructions
24 mini candy bars, or 12 fun size candy bars cut in half

1. Place the candy into a muffin wrapper in the cup of a muffin tin.
2. Cover with brownie mix.
3. Bake for 20 minutes at the temperature designated for your brownie mix.

Clearly not a difficult thing to make. Twenty-four tasty treats ready in 45 minutes.

Try not to fill the muffin tin cups too full. You want to be able to see the melted candy bar poking through the top of the brownie.

Enjoy!