Sweet Potato Pie with a Kick!

My friend recently started a blog. Obviously I am following it, and you should too! (Check it out here). She posted a sweet potato pie and I knew I had to make it. Tonight was the night. My husband was away all last week so he was dying for a home cooked meal (other than Easter dinners). He got lucky today! I made blueberry oatmeal muffins and the potato pie! J The potatoes are sweet, but the meat mixture has a bit of a kick to it, which I really enjoyed.

Ingredients:

-          1 lb lean ground beef

-          1 onion, chopped

-          1 red pepper, chopped

-          1 tbsp minced garlic

-          1 tbsp chilli powder

-          ¼ tsp cayenne pepper

-          ¼ tsp dried oregano

-          ¼ tsp sea salt

-          1 can diced tomatoes

-          2-3 large sweet potatoes, peeled and cut into ¼-inch slices

-          1 tbsp EVOO

-          1 tbsp flour

-          Salt & Pepper

-          Optional Toppings: Shredded cheddar cheese and chopped green onion

Directions:

1. Over medium heat, brown ground beef until almost cooked through and drain fat.
2. Add onion, pepper, garlic, chilli powder, cayenne pepper, oregano and salt. Cook until onion and pepper is tender (about 5 minutes).
3. Stir in canned tomatoes and cook until juices are evaporated (about 20 minutes).
4. Meanwhile, toss potato slices with EVOO, flour, salt and pepper.
5. Lightly coat a baking dish with cooking spray. Create 2 layers of potato slices and top with meat mixture and cover with foil.
6. Bake at 350^oF for 45 minutes or until potatoes are tender. Top with cheese and green onions when 5 minutes remain.

Chicken/Turkey Pot Pie

I am finally going to post about this amazing chicken (or turkey) pot pie I have been promising you!

Two weekends ago I hosted a potluck Christmas dinner with out friends. It turned out great!! I have some seriously good cooks as friends J I made sure to buy a BIG turkey (16 pounds!) so I would have leftovers to make pot pie. I was able to make a double batch and freeze two big bowls.

This past Sunday I had my grandparents over for a Christmas lunch and we had individual pies. Tonight I used the rest (from that big bowl) and made a large pie (using a bought pie shell). I do make my own pastry which I used on Sunday and for the top of the large pie.

So if you are hosting dinner, make sure you buy a large turkey so you can enjoy this seriously delicious meal!

Chicken or Turkey Pot Pie

Ingredients:

-          ¼ cup butter

-          ¼ cup flour

-          salt & pepper to taste

-          2 tbsp finely chopped onion

-          3 cups chicken broth

-          2 carrots, thinly sliced

-          2 celery sticks, thinly sliced

-          2 potatoes, cubed in small pieces

-          3 cups sliced mushrooms

-          2 tbsp butter

-          ½ cup peas

-          ½ cup corn

-          3 cups cooked & diced chicken

-          Pastry (see below)

Directions:

1.      Melt butter in large sausepan over medium heat.

2.      Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened.

3.      Add carrots, celery and potatoes. Cook until fork tender.

4.      Meanwhile, in a small frying pan, cook the mushroom in the butter until soft.

5.      Add mushrooms, peas, corn and chicken to vegetables mixture. Mix well and pour into casserole.

6.      Cover with pastry and slash to allow steam to escape.

7.      Bake in preheated 400^oF for about 40 minutes or until pastry is golden brown.

Pastry
**Note: I make this right on the counter. It is messy but makes a great pastry!

Ingredients:

-          ¾ pound cold butter

-          3 cups flour

-          1 tsp salt

-          2/3 cup water

Directions:

1.      Cut butter into small cubes using a knife

2.      Cover with flour and salt. Using a pastry blender (or two knives) cut butter and flour together until well combine, but still dry and rough.

3.      Slowly add water and mix (I use my pastry blender to start, but finish with my hands) and roll into a ball.

4.      Flour surface and roll and fold dough a couple times. Refrigerate for 15 minutes and repeat roll and fold process.

5.       Dough is ready to use.

Sheppard's Pie

I love comfort food, a good hearty meal that warms up any day. Sheppard’s Pie is one of those meals. It is the dish that I love to make for people when they need comfort – after having a baby or surgery (for example). It is also the meal when I have leftover mashed potatoes. Basically it is one of my favourite dishes, so enjoy!

 
**Note: This is a basic recipe. You can easily change the amount of vegetables and mashed potatoes. Also the amount of Bisto depends on you. The beef/gravy mixture should be a thick consistency (but still slightly runny).

Ingredients:

-          1 lb ground beef

-          1 onion, chopped

-          1 can sliced mushrooms, drained

-          Bisto Traditional Gravy Mix and water

-          1 cup frozen corn

-          1 cup frozen peas

-          3 cups mashed potatoes

-          Cheese (I usually use cheddar or 4 cheese Italiano)

Directions:

1. Preheat oven to 350^oF
2. Brown beef on medium high heat until partially cooked; drain, add onion and mushrooms and finish cooking
3. Meanwhile cook peas and corn in a medium pot
4. Add about 1 cup of water from cooking vegetables to the beef mixture; Mix Bisto and water and add to mixture until you get the right consistency
5. In a deep casserole dish put beef mixture on the bottom, followed by vegetables and top with potatoes. Sprinkle with cheese.
6. Bake for 40 minutes

Lazy Cabbage Roll Casserole

I make a pretty awesome cabbage rolls but they are a little time consuming. I subscribe to the Kraft What’s Cooking magazine. And in the festive issue there was a recipe for a Lazy Cabbage Roll Casserole. It was amazing!! Really easy to make and delicious! It calls for one carrot, but I didn’t have any so I added a package of fresh sliced mushrooms and of course used my normal seasoning (Montreal Steak Spice and Seasoning Salt). Next time I will also add garlic. Other than that the recipe was amazing!

Ingredients:

-          5 large savoy cabbage leaves (I used 8 green cabbage leaves)

-          1 lb ground beef

-          1 onion, chopped

-          1 parsnip, shredded

-          1 package fresh slice mushrooms

-          2 stalk celery, thinly sliced

-          1 tbsp tomato paste

-          1 cup instant white rice, uncooked

-          ¼ cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

-          4 cups tomato sauce, divided

-          1 cup Kraft 4 cheese Italiano Shredded Cheese

Directions:

1. Place cabbage leaves in a large bowl and cover with boiling water. Let stand for 10 minutes.
2. Meanwhile brown meat in a non-stick skillet and drain. Add onion, parsnip, mushrooms and celery; cook for 5 minutes
3. Mix meat mixture, tomato paste, rice, dressing, 3 cups tomato sauce and ¾ cup cheese
4. Heat oven to 370^oC. Dry cabbage, pat dry and remove vein from centre of leaf and cut in half.
5. Pour ½ cup tomato sauce in a casserole dish sprayed with cooking spray. Cover with cabbage leaves and 2 cups of rice mixture; repeat layers 3 times. Top with remaining cabbage, tomato sauce and cheese
6. Bake for 1 hour covered and an addition 10 minutes uncovered
7. Let stand 5 minutes and use a serrated knife to cut casserole

One Pan Taco Dish

Oops!! I forgot to take something out for dinner this morning, so as soon as I got home I took out a pound of ground beef. It is easy to defrost in the microwave (which I HATE doing) and there are tons of quick meals you can make with it. Well I was hoping to make tacos, but unfortunately I only had two tortilla wraps…so I turned to kraftcanada.com which has tons of quick, easy meals to make. (I am spoiling this 9 month pregnant body by getting a massage tonight so I wanted something quick).

Well I put in ground beef and found a “One Pan Taco” recipe (which is REALLY similar to my mother in laws famous taco salad – just a warm version!). It said it only took 15 minutes to prepare so I was game!! Well it turned out great, so now I will share with you!! J

Ingredients:

-          1 lb ground beef

-          2 cups water

-          2 cups instant rice

-          1 package taco seasoning

-          1 cup shredded cheese

-          1 cup shredded lettuce

-          1 cup crushed nacho chips

-          Salsa and Sour Cream

-          Optional toppings: Chopped Tomatoes, Green Onions, Pepper

Directions:

1. Brown ground beef in a large skillet and drain
2. Add water, rice and taco seasoning; Bring to a light boil and simmer for 5 minutes
3. Mix in cheese and let sit for 5 minutes
4. Add lettuce and nacho chips
5. Serve in a bowl, topped with salsa, sour cream and optional toppings

Broccoli and Cauliflower Casserole

One of our favourite sides is this broccoli and cauliflower casserole. It is absolutely delicious!! My husband begs me to make it. I swear he would eat it everyday if he could. I got this recipe from my sister (awhile ago). I make it so much I don’t even need to look at the card anymore.

Ingredients:

- 2 cups each of fresh broccoli and cauliflower, chopped

- 2 eggs

- ½ cup mayo

- 1 onion, chopped

- 1 can of mushroom soup

- 1 cup of yellow cheddar cheese

- Croutons (optional)

Directions:

1. Preheat oven to 350^o

2. Cook veggies and drain

3. Meanwhile, beat eggs, mayo, onion, mushroom soup and ½ of the cheese in a large bowl

4. Add veggies to egg mixture, pour in casserole dish and top with remaining cheese and croutons

5. Bake for 40 minutes

This can easily be made into a meal. Sometimes I fry up chopped chicken breasts and add it to the casserole before baking. Or you could also add cooked noodles. Very yummy and filling!

On a side note: I hope everyone is ready for Christmas!! Only 11 more sleeps!! Christmas is my favourite holiday; I love spending time with family and friends and just enjoying company.  

Here is a picture of our first tree as a married couple! :)