COMFORTING COTTAGE PIE

My daughter Lauren asked me for my recipe for Cottage Pie. I've only made it once or twice. You may think of this meat dish as Shepherd's Pie. I went to an incontrovertible authority :) Wikipedia for a definition:

Shepherd's pie or cottage pie is a meat pie with a crust of mashed potato

The recipe can vary widely. The defining ingredients are minced meat (commonly beef when named cottage pie or lamb when named shepherd's pie), typically cooked in a gravy with onions and sometimes other vegetables, such as peas, celery or carrots. The filling is topped with mashed potato. The pie is sometimes also topped with grated cheese.

Whichever pie you make you are following a tradition from the 18th Century where the poorer people, who lived in cottages, would make the pies from leftovers.

I do not care for lamb so I have never made Shepherd's Pie. I have used ground beef and chicken making my meat pie a Cottage Pie. I don't always want to take time to make gravy or peel potatoes so I plan this dish after a Sunday dinner of Pot Roast and Mashed Potatoes--a Planover! Midweek is the perfect time to serve the easiest Cottage Pie EVER!

WEDNESDAY COTTAGE PIE

Preheat Oven to 400 degrees

Ingredients:

1 lb chopped leftover roast beef (or your choice of ground beef, turkey or chicken)

1 cup chopped onion (I use frozen)

2 cloves garlic, minced

1 teaspoon thyme (or your favorite seasonings)

12 oz bag frozen mixed vegetables (carrots, peas and corn are traditional, but use whatever you like)

12 oz jar beef gravy (or use your leftover gravy from Sunday Roast)

2 cups mashed potatoes (enough to cover the meat mixture)

1 cup shredded cheddar cheese

Directions:

Sauté chopped roast beef, onion and garlic until onions are translucent and beef is hot.

Stir in thyme and gravy

Add thawed (I nuke them) mixed vegetables

Combine and pour into pie pan

Top with mashed potatoes and cheese.

Bake at 400 degrees for 20 to 25 minutes.

Need pictures? Here they are!

Combine beef and vegetables with gravy

Pour into pie plate

Top with Mashed Potatoes and Cheese

Bake for 20-25 minutes at 400 degrees!

Sooooo Yummy! Comforting and Easy!Freezes well too!

What is a King Ranch Casserole?

Our lovely community asked for volunteers to throw a Super Bowl Party for our first responders. Ralph and I signed up to bring an Appetizer and Main Dish to the police station. When the coordinator called to see what specific dish I was making I said, "King Ranch Casserole."
 "I don't know what that is," she responded.
"What?" I clutched my pearls. "You must be from the North.
"Yes, I'm from Chicago."
"I've only been through the airport although I hear it is an exciting city to visit," I said smoothly. "It is a layered chicken enchilada casserole familiar to all Texas households."
"That would be great. I think our officers would like that,"

Not a pretty picture, but the only one I got

I made a double recipe and a double recipe of Tamale Dip. It went over well and in response to the anxious requests for the recipes, here you go-- (It's also in my cookbook)

KING RANCH CASSEROLE

4-6 chicken breasts

2 garlic cloves, crushed

2 bay leaves

1 tablespoon vegetable oil

1 large onion, diced

1 green bell pepper, diced
2 10 3/4 oz cans cream of chicken soup
1 10 3/4 oz can mushroom soup
1 can Rotel tomatoes with chiles
1 lb cheddar cheese, grated
1 pkg. corn tortillas

In a soup pot, barely cover the chicken with water and bring to a boil. Add the garlic and bay leaves and decrease to simmer. Cook for 20 minutes. Remove the chicken from the broth. Allow the chicken to cool, then shred the meat into pieces, reserving the broth. NOTE: You can cheat on this part by using a rotisserie chicken and a can of chicken broth!

Heat the oil in a large saucepan over medium-high heat. Add the onion and green pepper and sauté for 5 to 7 minutes, until soft. Add the soups, tomatoes, and 1/2 cup of the reserved broth. Add the shredded chicken to the soup mixture.

Preheat the oven to 375*. Butter a 9 x 13-inch baking dish.

Arrange the tortillas to cover the bottom of the prepared baking dish. Pour half the chicken mixture over the tortillas. Sprinkle half the shredded cheese over the chicken mixture. Repeat the layers. Bake the casserole for 30 minutes. Allow to cool until set, about 20 minutes. Cut into squares like lasagna and serve warm.

Add the onion and green pepper and sauté for 5 to 7 minutes, until soft.
 Add the soups, tomatoes, and 1/2 cup of the reserved broth.
Add the shredded chicken to the soup mixture.

Ralph grated up 2 lbs of cheese for me.
 I used half  in the Tamale Dip

Arrange the tortillas to cover the bottom of the prepared baking dish.

 Pour half the chicken mixture over the tortillas. 

Cover with cheese

Repeat the layers. Bake the casserole for 30 minutes. Allow to cool until set, about 20 minutes. Cut into squares like lasagna and serve warm.

This is a standard in every Texas home! Serve with tortilla chips, salsa, guacamole and a salad, it's sure to satisfy! I served it to a troop of Ukrainian Ballet Dancers as a taste of Texan culture. They were very happy!

If you missed the Tamale Dip Recipe on my Lace of Grace Facebook page, here it is again. Go to my page and LIKE me!

From the Kitchen of Deborah Fortune, Attorney at Law, Oklahoma City, Oklahoma, who taught me how to enjoy the finer things in life after hours of tedious work.

TAMALE DIP

1- 16 oz. can of chili w/beans

1 can tamales

1 onion grated (I microwave it to soften so the flavors blend)

1/2 lb grated cheddar cheese

Mash tamales with 1/2 to 1 can of chili (to taste) Add cheese and onion; heat in small crock pot. Add Tabasco sauce and chili powder to taste.

I make at least 2 or 3 times this recipe and put it in a crock pot with a basket of corn or tortilla chips by the adult beverages. If you can't find your husband, look for him by the Tamale Dip!

Jailhouse Rolls and Cinnamon Rolls

This recipe came from my neighbor, Judia Sarich, almost ten years ago with this explanation:
"These rolls were made for the inmates at the Beaumont jail. Our family first discovered and made the recipe as it was published in the Beaumont Enterprise, a local newspaper, during the late 1970's. At that time the newspaper indicated the rolls were frequently made as a holiday treat for prisoners in the City of Beaumont Jail. The guards loved the rolls so much they took the recipe home to their wives." The article below give specific credit to Ms. Juanita Ward, a former cook for the Beaumont Jail and later for the Jefferson County Jail. One article also credits former police chief and Judia's neighbor, Willie Bauer, with giving the recipe its name.

Meet-the-woman-behind-Beaumont's-famous Jailhouse House Rolls

You will love this recipe because there is no kneading involved. All the ingredients are blended in your heavy-duty mixer (Kitchenaid), turned into a greased bowl, and stored in the refrigerator until you are ready to roll it out. I make a  double recipe and turn half into cinnamon rolls. My daughter, Megan, makes a beautiful tea ring and breakfast pockets using the same dough.  The day before I make rolls I fix a simple comfort meal of meatloaf, mashed potatoes, and green beans. The extra mashed potatoes go into this recipe:

JAILHOUSE DINNER ROLLS

1 pkg yeast
1 ½ cups lukewarm water
1 cup Mashed Potatoes
2 sticks soft margarine (or butter), softened
4 whole eggs
1 cup sugar
1 ½ teaspoon salt
7 cups flour
1. Mix yeast with lukewarm water, set aside.
2. In large mixing bowl blend softened butter, potatoes, eggs, sugar and salt. (Don't worry if it separates. Everything will blend when you add the flour.)
3. Add flour to mixture and blend well.
4. Slowly add yeast water and mix thoroughly.
5. Turn dough into greased bowl. (I use my round Tupperware cake carrier)
6. Cover with damp cloth (or lid if you are using Tupperware) and store in refrigerator over night.
When ready to prepare:
7. Take bowl out of refrigerator.
8. Turn dough onto floured surface.
9. Roll out to ½ inch thickness.
10. Cut to size desired.
11. Place on greased baking sheet.
12. Let rise approximately two hours.
13. Cook on 425 for 7 to 10 minutes.
14. Remove from oven and brush with butter.

CINNAMON ROLLS:

1 stick of melted butter
1 c. brown sugar
1 tsp. cinnamon (or more if you like)
1/2 c. chopped nuts (opt.)
1/2 c. dried fruit (raisins, cranberries or cherries) (opt.)
Follow steps 1 through 9.
Spread dough with melted butter, brown sugar and cinnamon,add nuts and fruit if you like.
Roll up jelly-roll fashion, starting at long side, cut crosswise into 1-inch-thick) slices. (See Tip below). Place rolls into a lightly greased 13 x 9-inch pan. Let rise for approximately 2 hours. Bake at 350 for 25-30 minutes.

Icing:

1 c. powdered sugar
3 T. milk
1/2 teaspoon vanilla extract
Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with additional nuts if desired.



Dough may seem too thin, but will thicken
overnight. Roll it out as soon as you get it
out of the frig, it will be easy to work with.

Roll out to 1/2 inch

Spread with a stick of melted butter

Cover w/brown sugar, cinnamon
 and dried fruit. Roll up.

Dental floss is your secret weapon to
making perfect rolls.

Slide floss under the dough,
pull up and cross thread to cut
the dough w/o smashing it.

Leave space between rolls so they can
rise to double in size

I don't really need an icing with the caramel yumminess
created by the butter and brown sugar, but some in our
 family need it. It's easy enough to glaze when rolls are cooled.

I have the Breakfast Pockets recipe on my Pinterest Board. Give them a try! Happy Easter

Snickerdoodles

Photo by Naylor Made Photography

Rolled in cinnamon and sugar, baked until crispy on the outside, chewy in the middle, these cookies bring a sense of warmth and happiness. I've been known to call them "boy bait" 'cause I've never met a man who could resist them.

SNICKERDOODLES

1 cup soft shortening (part butter)
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 tsp. cream of tartar
1 tsp. soda
¼ tsp. salt
Heat oven to 400. Mix shortening, sugar and eggs thoroughly. Blend all dry ingredients; stir in.
Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2” apart on ungreased baking sheet. Bake 8 to 10 minutes. (These cookies puff up at first, then flatten out.) Makes about 5 dozen 2” cookies.

Double the recipe and put half the dough in a quart-size freezer bag. When things get crazy during the holidays or your kids pull an "Oh-by-the-way-I-need-cookies-for-school-tomorrow!" you will be all set!

Cauliflower Rice

Cajun Catfish over Cauliflower Rice-Yummy!

In the last year I've had hip replacement surgery, tore both ACLs, moved from our home of fourteen years, all my grandkids moved across the globe, and I put on ten pounds. Hummmm, you think these might be related? Obviously I believe in a strict regime of comfort foods at regular pity parties to ease pain.

Let me save you some time and biscuits-n-gravy, it doesn't work! It just leaves you depressed about the extra weight!

I've started working out again and am trying to get my eating under control. In addition to eliminating sugar, eating greens and fruit, I'm trying to find alternatives to refined carbs. Here's an option I found for rice!

Finely chop 4 cups of cauliflower (Target carries Green
Giant Brand which has the work done for you.)

A little olive oil, sliced garlic, Parmesan cheese,
pine nuts and fresh basil is all you need!

Toast nuts in a dry frying pan just until starting to
turn brown (1-2 minutes), while you are slicing the basil.
NOTE: Next time I'll use pecans or almonds, cause pine
nuts are REALLY expensive.

Stir fry cauliflower about 4 minutes. Turn off heat.
Add Parmesan cheese,

Sliced basil and nuts. Season with salt and pepper. Serve hot!

The catfish couldn't be any easier. Dot with butter. Cover to
taste with your favorite seasoning. We like Cajun.
Broil until fish flakes easily. 6-8 minutes

Here's the full recipe which I got from Kalyn's Kitchen.

Cauliflower Rice with Basil, Parmesan, and Pine Nuts

Ingredients:

1 lb. finely chopped fresh cauliflower (about 4 cups chopped cauliflower) NOTE: Target sells it already chopped. I think its Green Giant brand.

1 T olive oil

3 garlic cloves

1/3 cup freshly grated Parmesan cheese

3/4 cup thinly sliced fresh basil leaves (more or less to taste and depending on how much fresh basil you have)

1/4 cup toasted pine nuts. 

Instructions:

Finely chop the cauliflower into pieces that are about the size of grains of rice, or slightly bigger. (Be careful not to get them too small; you want some texture in the cauliflower.) 

Slice the garlic cloves into 2-3 slices each

Grate the Parmesan cheese. 

Wash basil if needed and spin dry or dry with paper towels. Thinly slice the basil. 

Toast nuts in a dry frying pan for 1-2 minutes, until they start to brown.

Heat oil in a non-stick frying pan over medium-high heat. When oil is hot, add the garlic and cook about 30-45 seconds, or just until you can smell garlic (Browning the garlic makes it bitter). Remove garlic and discard

Add cauliflower and stir-fry until it's barely cooked through, about 4 minutes.

Season cauliflower with salt and freshly ground black pepper.  

Turn off heat 

Stir in Parmesan, basil and nuts. 

Serve hot. 

Dinner was ready in about 20 minutes, start to finish!

Hope you enjoy!

Oodles of Zoodles!

Squash is available all year round! These came from our
Peachtree City Farmers Market. The 

For you carb watchers this gift from my son has been a great tool. It's something I wouldn't have bought for myself.  I didn't realize how easy it is to use.

Attach the vegetable. Give it a spin. In seconds you have oodles of zoodles!

The only thing easier is to get someone to do it for you.

Handsome son  made zoodles to cover with homemade marinara sauce
 made by his equally handsome spouse. 

I used a smaller blade to create "angel hair" pasta. I sauteed zucchini, onion, garlic,
and shrimp in a little butter before adding salt and pepper. So Yummy!
Even my sweetheart asked for seconds.

I couldn't leave it there. I took it to the dark side with curly fries. When the kids were small I peeled and cut up dozens of potatoes for french fries. This was so much easier. 

The fried potatoes didn't last long enough for a picture. 

I've used it to make a delicious slaw using zucchini and carrots
rather than cabbage. It's easier on my digestive tract. Everyone thanks me for that!

 

I'm going to make Chicken Marsala tonight with angel hair yellow squash "pasta". I'll let you know how it goes!

Low-Fat Tomato Basil Soup

I love Tomato Basil Soup from a French Bistro. I love it, but it is not conducive to my never-ending efforts to minimize my middle-aged figure.  It is loaded with cream and butter. I have a created a soup that mirrors the flavor without added fat. I clean out the vegetable drawer and use up everything that needs to be recycled into my tummy. It's a great way to sneak in extra veggies and fiber to an unsuspecting husband or child. Get out your stew pot and I'll show you how it's done.

Tomato Basil Soup

In a tablespoon of olive oil saute:

1 cup chopped onions
1 cup of shredded carrots
Add:

2/3 cup minced fresh basil

1 head of chopped cauliflower

2 cans (28 oz) diced tomatoes, undrained
2 Tablespoons of Better Than Bouillon (in the soup aisle)
1 cup of water
Simmer for 20 minutes until veggies are tender.

Add:

8 oz. pkg low-fat or fat-free
cream cheese

Puree with stick
blender until smooth.

Add:
2 cups 1% low-fat milk or fat-free Half-n-Half
1/2 tsp. salt
1/2 tsp. pepper

Ladle into bowls. Garnish with basil and serve with bread.
*I like to toast slices of french bread, place one in the bottom of the bowl. Pour the soup over. Sprinkle Parmesan cheese on top and enjoy!

It tastes better the next day after the flavors have had a chance to blend.  I save my canning jars, put the soup in while warm and store in the refrigerator.  It also freezes well.

This week I took soup to a friend who had surgery and another friend with a newborn. The addition of a pre-packaged salad, fresh fruit, and a loaf of homemade bread made a pretty good spread.
Easy, peasy!

PEANUT BUTTER SHEET CAKE

 I can't believe May is almost over. Summer is here. I've been promising this recipe since March. It's not to late to make this yummy, quick and easy cake for your pool parties and picnics. I made this for several large groups this spring. I also made my Texas Chocolate Sheet Cake. Stack a piece of each on top of each other and you have a little taste of heaven!

Gather your ingredients.

In a medium pot add the peanut butter,
water, and butter.

Bring to a boil and remove from heat.

In a separate bowl, mix together the sugar, brown sugar,
flour, salt, and baking soda with a fork.

 Add to the peanut butter mixture.

Add the eggs, buttermilk, and vanilla to the bowl.

Mix well.

Pour into greased and floured, or parchment-lined
jelly roll pan (12x17 pan). Bake for 15 minutes at 375 degrees

Gather the ingredients for the frosting.

In a small pot bring the butter, buttermilk, and peanut butter to a boil. 

Remove pan from the heat

Add the powdered sugar 

and vanilla.

 Mix well.

 Pour frosting over the warm cake.

 PEANUT BUTTER SHEET CAKE

Cake Ingredients

o    1/4 cup creamy peanut butter

o    1 cup water

o    1/2 cup butter

o    1 cup sugar

o    1 cup brown sugar

o    2 cups flour

o    1 teaspoon salt

o    1 teaspoon baking soda

o    2 eggs

o    1/2 cup buttermilk

o    1 teaspoon vanilla

Frosting Ingredients:

o    3/4 cup butter

o    6 Tablespoon buttermilk

o    1/2 cup peanut butter

o    3 1/2 cups powdered sugar

o    1 Tablespoon vanilla

Instructions

1.      Preheat oven to 375 degrees.

2.      For the cake: In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.

3.      In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.

4.      Add the eggs, buttermilk, and vanilla to the bowl and mix well.

5.      Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan).

6.    Bake for 15 minutes at 375 degrees.

7.      For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.

ENJOY!