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Credits
SUPER SHEPHERD'S PIE
PREP TIME
COOK TIME
TOTAL TIME
Author: Laureen King
Serves: 6
INGREDIENTS
- 1 ½ lb. lean ground beef
- 6-7 potatoes
- 3 carrots chopped
- 1 onion chopped
- 1 clove minced garlic
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 tbsp. tomato paste
- 1 tsp. thyme
- 6 tbsp. butter
- ½ cup milk
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 package beef gravy mix prepared as per instructions
- 1 cup cheddar cheese shredded
INSTRUCTIONS
- Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain.
- Add butter, milk and mash; set aside.
- In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish.
- Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
- Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
- In the meantime prepare gravy mix as per instructions.
- When gravy is done add tomato paste and thyme to it.
- Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish.
- Top with mashed potato mix, cover and bake for 30 minutes.
- Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.
Made this for his birthday instead of a cake because he would prefer this to sweet stuff. Hope he likes it! =)
Monday, March 2, 2015 | 10:34 PM
Corn x Potatoes x Red wine and garlic mushroom
Honey Soy Chicken wings
Garlic Aglio Olio
Sunday, December 7, 2014 | 3:35 PM
Makes 4 servings
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.
| 3:31 PM
Honey Soy Chicken Breasts - one of the most popular chicken dishes ever on Rock Recipes, these breasts bake up to shiny, deliciously honey soy glazed perfection.
Ingredients
- 1/4 cup honey
- 1/3 cup light soy sauce
- 1/2 tsp freshly ground black pepper
- 4 cloves minced garlic
- 1 tbsp finely grated fresh ginger root
- 8 large wings
Instructions
- Stir together all the ingredients except the chicken breasts and pour into a large Ziploc bag.
- Add the chicken wings and marinate in the fridge for 2 hours
- Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
- Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks.
Notes
The total prep time reflects the marinating time as well. The cook time will vary from 45-60 minutes depending on the actual size of your chicken breasts,. Use a meat thermometer to be sure they are completely cooked.
| 3:30 PM
Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip
- 1 bunch of asparagus
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
lemon herb sriracha dip
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 2 teaspoons Sriracha
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine.
2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.
3. To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.
4. While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.
5. Plate, serve, and watch these disapeer.
*To make this kid friendly simply omit the Sriracha. You can also serve this with marinara or ranch dressing for a dipping sauce. To make these EXTRA kid-friendly, add 1/2 cup of grated Parmesan Cheese to the toasted panko breadcrumbs before breading the asparagus!
Saturday, December 6, 2014 | 11:27 PM
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 3 tablespoons Greek yogurt
- 1 cup sugar
- 1 large egg
- 1/2 cup sourcream
- 2 tsp sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup chocolate chips plus more for sprinkling the top of cake
- 1 pound strawberries, hulled and halved
Instructions
- Heat oven to 350°F. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
- Sift flour, baking powder, and salt together into a medium bowl.
- In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy - no more than 2 minutes.
- Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in sourcream and 2 tsp sugar, vanilla.
- Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
- Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
- Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
- When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easil
Friday, October 3, 2014 | 8:55 PM
Ingredients
- 2 whole Golden Potatoes
- 2 Tablespoons Butter
- 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
- ⅛ teaspoons Garlic Powder
- ¼ teaspoons Kosher Salt
- 2 teaspoons Olive Oil
- ¼ cups Heavy Cream
- ¼ cups Cheddar Cheese Blend
Preparation Instructions
Preheat oven to 400ºF. Scrub potatoes.You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!
*Didnt do the last step but it was still good:)
| 8:51 PM