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Posts Tagged ‘foodie’

 Pie’s Shepherd’s Pie

It is cold and I am pulling out all the stops when it comes to comfort food! Since it is March, why not embrace a bit of the ‘ol luck of the Irish roots I have along with making an easy one-pot meal with a few quick elements added to have a home-cooked value in an hour!    

Pre-heat oven to 400 degrees. In a large oven safe cook pot (dutch oven), brown ground beef with 1/2 diced onion and 2 cloves of diced garlic.  Add 1/2 tbsp of Kosher salt and 1/4 tbsp of black pepper.  Drain only 1/2 of the excess fat. This will help establish a nice rich gravy. 

.  Heat should be at a simmer: Add 16 oz of beef broth/stock, 1 can of cream of mushroom soup,  2 teaspoons of Worcestershire sauce 2 tbsp of butter and about half of the 1/4 cup of flour.  Stir constantly for about 1- 2  minute until flour is dissolved and  NOT forming dumplings.  It should thicken. 

Add 1-1/2 cups of the following frozen vegetables – corn, carrots, peas, green beans.  Keep at a simmer level so you will need to increase heat.   Once veggies are defrosted and warmed through (about 5 minutes) add additional flour.  Stir for about another 1-2 minutes.  The consistency should be thick enough it can support a standing spoon for at few seconds.   Turn down heat and cover.

Peel, dice and cook 8-10 potatoes. I normally just put them in a large glass brown and microwave them for about 15-20 minutes. Or you can boil the potatoes the traditional way.   Drain water from cooked potatoes, add 2 table spoons of butter, 1/2 tbsp of Kosher salt, 1/4 tbsp of pepper and 2 tsp of milk.  Mash to a semi-lumpy consistency. 

Fold in 1/2 cup of shredded cheese. 

Add 1 cup of shredded cheese to the thickened base

Spread potatoe mixture over the top of the melting cheese and place in the oven. Bake for 30-40 minutes at 400 degrees or until the potatoes start to brown and the cheese is melted and the gravy is bubbly. 

 

Ingredients:

1-1/2 lbs of ground beef

1/2 white onion

2 cloves garlic

1 tablespoon of Kosher salt

1/2 tablespoon of black pepper

16 oz of beef stock (can substitute chicken or vegetable stock)

2 teaspoons of Worcestershire Sauce (a little goes a long way, be careful not to over season with this)

1 can of cream of mushroom soup

4 tablespoons of butter

1/4 cup of flour (you may need more or less depending on how you get to your correct consistency)

1 cup of frozen corn

1 cup of frozen peas

1 cup of frozen green beans (I did find a  green been combination of green and yellow “green” beans)

1 cup of frozen carrots (I did find a frozen carrot combination of yellow and orange carrots)

8-10 medium potatoes, peeled, diced and boiled

1 1/2 cup of shredded cheddar cheese

2 tablespoons milk

*Yields about  6-8  large and hearty servings

Time: 1 hour total time:  30 minutes of hands on time. 30 minutes of oven time.

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So I love cook!  OK,  I am in love with cooking.  Since this blog is an extension of me, I thought it would be a fun idea to add a post a week on a recipe of what I got cookin’ over here at Camp Pie Hole – hence the birth of Foodie Fridays. This is also a great venue to dust off the old camera and start embracing a little still life photography that does not cry, run or hide on me.   I hope that it brings you an appetite and a desire to get in the kitchen and reap the rewards of some good eatin’. 

First on the Foodie Friday’s Menu is an oldie but goodie re-created in the Pie Hole kitchen.  This is a recipe that warms the soul and brings back the kid in you and will be something that you can get your kids to eat. 

Pie Hole’s Frito Pie!

First pre-heat over at 375 degrees.

Combine ground meat, canned of drained beans, 1 cup of corn, 1/2 stuck of Velveeta cubed, canned diced tomatoes, 1/4 cup of salsa verde, 1/2 cup of olives sliced, 1 package of taco seasoning in bowl.

Spray casserole dish with cooking spray and spread a layer of Fritos, about half of the bag.

Pour the bowl of combined ingredients over the top of the layer of Fritos and spread out evenly.

Top the combined ingredients with the remaining Fritos.

Sprinkle 1/2 cup of mexican blend shredded cheese.  Cover with aluminum foil and bake at 375 degrees for 30 minutes and then remove cover and continue to bake for an additional 15 minutes or until cheese is slightly browned and Fritos are nice and crispy. 

Bon Appetite!

Ingredients:

1 bag of Frito Chips

1 lb of browned ground meat.

1 can of diced tomatoes

1 can of black beans

1/2 cup olives sliced

1 cup of frozen corn

1/4 cup of salsa verde

1 package of taco seasoning

1/2 cup of Mexican Shredded Cheese

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