Shepherds Pie

This is comfort food, I crave it sometimes, it's good in winter, it's good in summer, anytime really. It is everything you need in one dish. You can change up the veggies too, could also use different meats, or try it with chicken. a good sausage is awesome in it. 

What You NEED:

FOR POTATOES
1 1/2 lb. potatoes, peeled
Sea salt
4 tbsp. melted butter
1/4 c. milk or cream
1/4 c. sour cream
Freshly ground black pepper

FOR BEEF MIXTURE
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
1 tbsp. freshly chopped parsley, for garnish 

How to make it:

Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.

Use a potato masher to mash potatoes until smooth. Add melted butter, milk or cream, and sour cream. Mash together until fully incorporated, but don't over mash, then season with salt and pepper. Set aside.

Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.

Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.

Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.

Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.

Garnish with parsley before serving.

Tuscan Chicken Mac And Cheese

Tuscan Chicken Mac And 3 Cheese is a delicious change over regular mac and cheese
 will be hard to go back to regular Mac and Cheese after this! You can change the flavor by the tomatoes and cheeses you use, keep in mind.

Servings: 6
Ingredients
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small onion chopped
4-6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
1 can fire roasted, rotel or stewed tomatoes
3 level tablespoons flour
2 cups chicken broth
1-2 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces elbow macaroni uncooked (3 cups)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or your choice of cheese
2 tablespoons fresh parsley chopped

How to make it:
Cut chicken in bite size pieces then get your 2 tsp of oil hot in large pot
Season chicken with salt, pepper, paprika, dried parsley Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a plate,  and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion turns transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
In another pot get water boiling to cook 3 cups macaroni then while waiting for water to boil
Add the  tomatoes and cook for 1-2 minutes
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the spinach and stir through until wilted.
Cook macaroni 8 minutes after water boils, when done, drain and add to pot of sauce stir
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. The sauce will continue to thicken as it cools.
Sprinkle with parsley, and stir through. Serve immediately

Recipe Notes
*low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk. Depending on your choice of calories or flavor.
**For added cream flavor, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot but do not let boil before adding in the spinach!

Pumpkin Bars with Cream Cheese Frosting

It's Pumpkin Spice Time!

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 24 large bars, 48 small bars 1x

Light, fluffy, moist pumpkin bars (like cake!) topped with a rich, creamy, decadent cream cheese frosting. It’s an exquisite, heavenly dessert. They’ll disappear right before your eyes!

PUMPKIN BARS:

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 can (15 ounces) pure pumpkin (not pie filling!)

CREAM CHEESE FROSTING:

8 ounces cream cheese, room temperature
12 Tablespoons butter, softened at room temperature
2 teaspoons vanilla extract
2 Tablespoons cream, half-and-half, or milk
6 cups unsifted powdered sugar

Pre-heat oven to 350°F. Sift together the flour, baking powder, cinnamon, salt, and baking soda.
In a large mixing bowl, beat eggs, sugar, oil, and pumpkin until light and fluffy. Add mixed dried ingredients into pumpkin mixture, beating until fully combined.
Spread batter in an ungreased 17×12 inch jelly roll pan. Bake for 20-25 minutes (adjust if your pan is a different size!), until the edges begin to brown slightly and a toothpick comes out clean. Cool completely before frosting.

Combine cream cheese, butter, vanilla, and cream in a mixing bowl. Beat with electric mixer on medium speed. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and frosting is smooth. Spread evenly on cooled pumpkin bars.

)0(