Tuesday, March 10, 2015

Menu round up

Last week flew by fast! Some great memories were made and some excellent meals were eaten.

I want to start this with a smoothie I have fallen in love with! Green Apple Smoothie.

                                                                1 cup kale
1 granny smith apple
1 banana
blend all in a blender and enjoy!

Sunday night we had Beef Stew, this is one of the easiest recipes I make.

2 lbs Stew meat
1 bag of baby carrots
6 new potatoes (Cubed)
1 package of McCormick stew mix
2 cups of water
Put everything in a crock pot on low for 8 hours.

Monday night was one of my favorite's to make, Chicken Pot Pie.
For the crust I follow the directions on the pie crust box
For the filling 
1/3 cup of butter
1/3 cup of chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 chicken broth
1/2 cup of milk
2 1/2 cups of shredded cooked chicken (I boil my chicken)
2 cups of frozen mixed vegetable
  1. Heat oven to 425. Make pie crust as directed on the box
  2. In a saucepan, melt butter over a medium heat. Add onion; cook for about 2 minutes. 
  3. Stir in flour, salt and pepper until well blended. Gradually stir in broth and add milk, cooking and stirring until it thickened.
  4. Stir in the chicken and mix vegetables and remove from heat. Spoon mixture in crust-lined pan.Top with 2nd pie crust; seal edge and cut slits in several places in the crust.
  5. Bake for 30 to 40 minutes until crust is golden brown

Wednesday was a 1st! Lamb Shepard's Pie. It was soo good and Rich!
1 tablespoon olive oil
1 tablespoon butter
2 lbs of ground lamb
1/3 cup flour
2 teaspoon rosemary
1 teaspoon paprika
1/8 teaspoon ground cinnamon
1 tablespoon ketchup
1 tablespoon garlic
2 1/2 cups of water
1 package of frozen peas and carrots
1 lbs new potatoes
1 pinch cayenne pepper
1/4 cup of ream cheese
3 cups of cheese
2 tablespoons of milk
1 egg yolk

Preheat the oven to 375 degrees F (190 degrees C).

Place olive oil and butter in Dutch oven over medium heat. Stir in ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
        Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika,
      Cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes
 Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.

Remove lamb mixture from heat and stir in peas and carrots until combined.

Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
        Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium,
      and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
     Mash butter, cayenne pepper, cream cheese, and shredded cheese into the potatoes.
     Mash until combined and potatoes are smooth. Season to taste with salt and black

Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.

Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.

 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

 Those were some of the great meals we had last week. Irish Guinness Beef Stew was WONDERFUL and Crock pot Cubed Steak was a complete surprised as to how good it was. I will be posting  those recipes soon!


No comments:

Post a Comment