Vegetarian Shepherd’s Pie

November 30, 2012

Vegetarian Shepherd’s Pie

I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.


3 Diced Parsnips

1 Chopped Onion

2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)

2 Pounds Potatoes

1 Stick Salted Butter

1/2 Cup Vegetable Broth

1 Teaspoon Worcestershire Sauce

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Peel and quarter potatoes.  Boil in water until tender.  While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan.  Sauté the onions in butter until tender over medium heat for about 10 minutes.  If you are adding vegetables, add them according to cooking time.  Put the parsnips and carrots in with the onions.  Add corn or peas at the end of the cooking of the onions.  Add salt, pepper and Worcestershire sauce.  Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes.  Add more vegetable broth as necessary to keep moist.  Mash potatoes in a bowl with remainder of the butter.  Season with the salt and pepper.  Place the vegetables and onions in baking dish.  Distribute mashed potatoes on top.  Rough up with a fork so that there are peaks that will brown nicely.  Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown.  Broil for last new minutes if necessary to brown.  Serves 4

Pork Enchiladas

November 8, 2012

Pork Enchiladas

Now that the election is over how about whipping up some hearty pork enchiladas.  These babies are delicious. 


1 Bunch Cilantro

1 Cup Sour Cream

7 Ounces Jalapeno Salsa

7 Ounces Prepared Green Chile Salsa

2 Pounds Cooked & Shredded Boneless Pork Chops

1 Diced Onion

12 Six Inch Flour Tortillas

4 Cups Shredded Monterey Jack Cheese

Preheat your oven to 350° F.  To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender.  Set aside.  To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl.  Mix well.  Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom.  Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish.  Pour the remaining sour cream mixture over the top.  Place the shredded cheese on top and cover the dish tightly with foil.  Bake for 30 minutes or until the dish is heated through and bubbling.  Remove from the oven and serve hot.  Serves 6

Pat Nixon’s Casserole

November 3, 2012

Pat Nixon’s Casserole

Pat Nixon was born, the day before Saint Patrick’s Day (March 16, 1912 to June 22, 1993), Thelma Catherine Ryan in the small mining town of Ely, Nevada.  Her father was of Irish descent and gave her the nickname “Pat” referring to her birth date.  Upon entering college in 1931 she dropped her first name and replaced it with Pat, occasionally calling herself Patricia. 


1 Large Package Cooked Noodles

2 Cups Chopped Celery

4 Cups Cooked Chicken – Cut Into Large Chunks

1 Can Cream of Chicken Soup

1 Jar Button Mushrooms

1 Teaspoon Onion Juice

Salt to Taste

4 Hard Boiled Eggs – Cut Into Large Chunks

1 Cup Grated Cheese

Potato Chips

2/3 Cup Sliced Almonds

2/3 Cup Bamboo Shoots

2/3 Cup Water Chestnuts

2/3 Cup Mayonnaise

2 Tablespoons Lemon Juice

1 Small Jar Pimientos

Preheat your oven to 350° F.  Cook quantity of desired noodles.  Cook the celery just slightly.  Add the mayonnaise, lemon juice, onions, pimento, salt and chicken soup.  Grease a casserole dish.  Put a little of the mixture in the bottom of the casserole dish. Layer the noodles then the chicken chunks.  Scatter some of the hard boiled eggs and repeat until the casserole dish is filled having covered each layer with the soup mixture.  End with the soup mixture on top.  Spread the grated cheese over the top.  Sprinkle with the sliced almonds and crumble potato chips.  Bake in the oven for 30 minutes until bubbly and heated through.  Serves 4

Sweet Potato & Apple Gratin

August 31, 2012

Sweet Potato & Apple Gratin

Fall is around the corner and my Sweet Potato & Apple Gratin is the perfect fall dish.  It’s easy to make and a real crowd pleaser. 


3 Cups Thinly Sliced Granny Smith Apples

1 Teaspoon Fresh Lemon Juice

1/4 Cup Maple Syrup

1/2 Teaspoon Kosher Salt

2 Tablespoons Olive Oil

1 Tablespoon Melted Butter

1/4 Teaspoon Freshly Ground Pepper

2 Slices White Bread

1/4 Teaspoon Ground Nutmeg

2 Pounds Peeled and Chopped Sweet Potatoes

Preheat your oven to 400° F.  In a large size bowl combine the apples and lemon juice.  Add the sweet potatoes, maple syrup, butter, salt and pepper.  Grease a 13×9 baking dish.  Pour the mixture into the prepared baking dish.  Bake for 25 minutes and then stir the mixture.  Bake for another 20 minutes after stirring.  Put the bread in a blender or food processor and pulse until you have coarse bread crumbs.  In a small size bowl combine the bread crumbs, olive oil and nutmeg.  Sprinkle the bread crumb mixture over the potato mixture.  Bake for another 30 minutes until golden brown.  Remove from the oven and let sit for 10 minutes before serving.  Serves 8

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