Entries categorized as ‘recipe’

Shepard’s Pie

September 27, 2014 · Leave a Comment


I followed Rachel Ray’s recipe:
I used beef , vegetable broth and corn and mushrooms instead of peas and did not use paprika

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.


For Rachel Rays Recipe click here

Categories: recipe

Potato and Zucchini and Onion Salad

September 20, 2014 · Leave a Comment


3 Potatoes – peeled and cut up
2 Zucchini -sliced
1 Onion – sliced
Olives or capers – optional

In skillet combine zucchini and potatoes and onion . Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Put vegetables in a bowl and toss with oil, vinegar, salt and pepper to taste.  Add olives or capers. Serve hot, warm or chilled.

Categories: recipe

Cheese Chili Dip

September 13, 2014 · Leave a Comment

Fridays is a good day at work. Someone always brings in a treat or two. This Friday Maria brought in this great Cheesy Chili Dip.  So good, that by the time I went to get my camera, half of it was gone. Are you kidding me people?? Ha!!  Thankfully it is football season and this will be a hit for sure!
Cheesy Chili Dip
1pkg.  (8 oz.) Cream Cheese, softened
1 can  (15 oz.) chili
1/2cup   Shredded Cheddar Cheese
2Tbsp.  chopped fresh cilantro
 Spread cream cheese on the bottom of microwaveable pie plate; top with chili cilantro and cheddar
Microwave on HIGH 45 sec. to 1 min. or until cheddar is melted
 Serve with your favorite tortilla chip, crackers or cut up fresh veggies
Touch Down! :)

Categories: recipe · work
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Ravioli Pizza

September 6, 2014 · Leave a Comment


Ravioli Pizza is a once in a while treat at work.   This is how you can make it at home, you know you want to :) You’re welcome.

Preheat oven 500 degrees

Pick up some pizza dough from your favorite pizza shop or make your own. This recipe works on pita bread too.

Boil small bag of frozen ravioli according to package – drain and pat dry carefully

Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce,  ravioli,   garnish with grated cheese, dried oregano and 2 cups shredded mozzarella. Bake until golden about 15 minutes

This is a lot of pizza and one slice will be all you need. Serve with a salad.

Categories: recipe · work
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Cantaloupe Gazpacho

September 5, 2014 · Leave a Comment

I know summer has ended, well not officially, and the last few days in New York have  felt  more like summer  then  summer.  So when I came across this gazpacho recipe I thought, gazpacho soup would  be good to serve  since were still having hot humid 90 degree temperatures days.

The ingredients are simple and really COOL!:

Purée 1 medium cantaloupe (peeled, seeded, chopped), 
1 small cucumber (peeled, chopped), 
2 tablespoons chopped red onion, 
2 teaspoons kosher salt, 
and 1/3 cup water in a blender until smooth. 
With motor running, drizzle in 1/2 cup extra-virgin olive oil; 
season with kosher salt and freshly ground black pepper. 
Serve gazpacho chilled, topped with thinly sliced fresh mint.

That's it. All done. Imagine, Cantaloupe soup!

Categories: recipe