Chen Shepherds Pie

What we made when there were too many mashed potatoes leftover from Thanksgiving!

Chen Shepherd's Pie (adapted from here)

makes 8 servings

For the Potatoes:

1 1/2 lbs russet potatoes

1/4 cup half and half

2 oz unsalted butter

3/4 tsp salt

1/4 tsp freshly ground pepper

1 egg yolk

For the meat filling:

2 tbsp canola oil

1 cup chopped onion

4 celery stalks, sliced

3 garlic cloves, minced

1 1/2 lbs ground beef or lamb

1 tsp salt

1/2 tsp freshly ground pepper

2 tbsp all purpose flour

1 32 oz can diced tomatoes (including liquid)

1 tsp Worcestershire sauce

2 tsp freshly chopped rosemary, sage, and/or oregano leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen green beans, sliced into 1 in pieces

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and celery and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

pan seared rib eye steak

Maybe one of the best steaks we've ever had, and definitely the best we've ever made.

Pan-Seared Rib Eye Steak
Makes 4-6 servings)

Ingredients:

Two 2-inch boneless rib-eye steaks (~3 lbs total)
1/2 cup soy sauce
1/4 oz dried porcini
1 tbsp finely chopped rosemary
1 tbsp olive oil

Place steaks and soy sauce in a large, resealable plastic bag. Seal bag, releasing excess air, turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. (I didn't read carefully and just left them in the fridge)

Process porcini mushrooms in food processor to fine powder. Mix 1 1/2 tbsp mushroom powder, rosemary in a small bowl (save ay remaining powder for another day).

Drain steaks, pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy, large skillet over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 6-7 mins per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate. Let rest 10 minutes and then slice into 1/2 thick slices and serve.

sausage + greens pasta

a quick and go-to pasta that we have for dinner all the time.

sausage and greens pasta
makes 8 servings

1 lb pasta shapes
olive oil
1 lb italian or spicy sausage, crumbled
4 cloves garlic, minced
4 big handfuls of greens like spinach or arugula (sometimes I use chopped kale)
1/2 cup grated Parmesan cheese

Cook the pasta in salted water until al dente.

While the pasta cooks, heat olive oil in another large skillet and add the crumbled sausage and garlic. Cook over medium heat until the sausage is cooked through.

Add the greens and cook until barely wilted, then add the pasta and cheese and stir until all is combined and gooey.

Taste, and add any extra salt and pepper, if needed.

Serve with extra cheese.

hash brown egg cups

an addition to our breakfast rotation and it makes our mornings that much better.

hash brown egg cups
makes 24

1 bag frozen shredded potatoes
1/4 cup shredded cheese (I used cheddar)
12 eggs
6 slices thick-cut bacon
1/4 cup spinach, sliced into strips
salt and pepper, to taste

Preheat oven to 425 degrees.

Cook bacon and drain on paper towels. Chop into small strips. Set aside.

Combine shredded potatoes and cheese. Season with salt and epper.

Generously spray a muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top.

Bake potato mixture in 425 degree oven for 15 minutes, or until edges are golden brown Remove from oven and let cool for 5 mins.

Crack eggs into a bowl and combine with 1/4 cup of milk, breaking up the yokes. Add spinach and salt and pepper.

Spoon egg mixture into hash brown nests, top with chopped bacon.

Return muffin pan to oven and bake at 350 degrees for about 10 minutes, until eggs are set.

When cool enough to handle, carefully remove egg nests. You may need to use a knife to remove the nests in one piece.

Serve and enjoy!

cauliflower gratin

a friend shared this with us last thanksgiving and now it's been added heavily into our rotation.

cauliflower gratin
makes one 9x13 casserole

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tbsp flour
1 cup grated Parmesan (or white cheddar)
salt and pepper
1/2 cup panko (or breadcrumbs)
1 tbsp butter, cut into small pieces

Preheat oven to 400 degrees.

In a large bowl, combine cauliflower, heavy cream flour and 3/4 cup grated cheese. Season with salt and pepper and toss to combine.

Transfer mixture to a baking dish, cover tightly with foil, and bake 30 minutes.

In a small bowl, combine 1/4 cup cheese and panko (or breadcrumbs). Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 minutes.

If still not browned on top, broil for another 5 minutes. Let cool 5 mins before serving.

shrimp tacos

Shrimp Tacos with Lime Crema

Lime-Cilantro Crema:

1/4 cup green onions, thinly sliced
1/4 cilantro, chopped
3 tbsp mayonnaise
3 tbsp sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced

Tacos:

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/8 tsp salt
1/8 tsp garlic powder
1 lb shrimp, peeled and deveined
2 cups shredded cabbage
2 cups salsa
1 cup shredded cheese
1/4 cup cilantro, chopped
8 flour tortillas


Prepare crema: Combine the first 8 ingredients in a small bowl. Set aside.

To prepare tacos, combine cumin and next 4 ingredients (through garlic powder) in a small bowl. Toss shrimp with spice mixture until coated evenly.

Saute shrimp until cooked through.

Divide shrimp evenly among tortillas. Top with cabbage, crema, salsa, shredded cheese and cilantro, if desired.

fresh apple cake

I made this kind of on a whim, and it was sticky-caramelized-sweet on the edges.

fresh apple raisin cake
makes 1 loaf 

1 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 egg
1/4 cup vegetable oil
1/8-1/4 cup milk
2 cups apple, peeled, cored and chopped
1/2 cup raisins or dates

Preheat oven to 350 degrees. Grease and flour an 8"x4" loaf pan.

In a small bowl, stir together the flour, baking soda, cinnamon and salt. Set aside.

In a medium bowl, mix together the sugar, egg and oil. Stir in the flour mixture just until combined. Batter will be dry and paste-like, add milk gradually until batter resembles something like banana bread consistency.

Fold in the apples, nuts and raisins.

Bake for 55-60 mins in the preheated oven or until knife inserted comes out clean.

korean beef bulgogi

I made this on a whim - yum! I looked over at Linus' bowl to see if he was eating his lunch, and he had scraped it completely clean!

korean beef bulgogi
serves 12

4 lbs beef bottom roast
salt and pepper
2 tbsp vegetable oil
1 cup beef broth (I only had chicken, so used that)
1/2 cup soy sauce 
5 cloves garlic, minced
1 tbsp ginger, minced
1 pear or granny smith apple, peeled and chopped
juice of one large orange or 2 small

Garnishes:
cilantro, chopped
green onions, sliced
sesame seeds


Season the cubed roast liberally with salt and pepper.

Heat Instant Pot to saute. Once the pan is hot, coat the pan with the oil and in batches, brown the meat on all sides. Transfer meat to a plate.

De-glaze the pan with the broth, scraping up all the browned bits.

Pour in the soy sauce and stir to combine.

Return the meat back to the pan and then place the garlic, ginger and apple/pear on top of the meat, stirring lightly to slightly combine.

Finally, add in the orange juice.

Place lid on your Instant Pot and use the manual button on high pressure, set to 45 minutes. Make sure the valve is closed.

Once the pot is done, release the steam and shred the meet using a fork.

Mix in chopped cilantro, green onions, and sesame seeds, if desired.

**To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

roasted sweet potatoes

the bottoms were nice and caramelized.

roasted sweet potatoes
serves 8

5 sweet potatoes, sliced into 1 cm thick moons
3 cloves garlic, minced
3 tsp fresh herbs (rosemary or thyme)
olive oil
salt

Preheat oven to 450 degrees.

Toss ingredients together.

Place in 1 layer on a baking sheet.

Bake on top rack for 30 mins.

Broil for another 5-10 mins.