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        March Recipe
        Classic Shepherd's Pie

        MEAT FILLING:

        • 2 tablespoons olive oil
        • 1 cup chopped yellow onion
        • 1 lb. 90% lean ground beef -or ground lamb
        • 2 teaspoons dried parsley leaves
        • 1 teaspoon dried rosemary leaves
        • 1 teaspoon dried thyme leaves
        • 1/2 teaspoon salt
        • 1/2 teaspoon ground black pepper
        • 1 tablespoon Worcestershire sauce
        • 2 garlic cloves -minced
        • 2 tablespoons all purpose flour
        • 2 tablespoons tomato paste
        • 1 cup beef broth
        • 1 cup frozen mixed peas & carrots*
        • 1/2 cup frozen corn kernels

        POTATO TOPPING:

        • 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
        • 8 tablespoons unsalted butter -1 stick
        • 1/3 cup half & half
        • 1/2 teaspoon garlic powder
        • 1/2 teaspoon salt
        • 1/4 teaspoon ground black pepper
        • 1/4 cup parmesan cheese
          MAKE THE MEAT FILLING.
          • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
          • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
          • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
          • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
          • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
          • Set the meat mixture aside. Preheat oven to 400 degrees F.
          MAKE THE POTATO TOPPING.
          • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
          • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
          • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
          • Add the parmesan cheese to the potatoes. Stir until well combined.
          ASSEMBLE THE CASSEROLE.
          • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
          • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
          _
          February Recipe
          Easy Honey Mustard & Rosemary Chicken
          Ingredients
          • 8 chicken thighs skin on and bone in
          • 4 tablespoon of Dijon mustard
          • 3 tablespoon of whole grain mustard
          • 4 tablespoon of honey
          • 2 tablespoon of chicken broth keep some extra on the side
          • 3 tablespoon of olive oil
          • 3 sprigs of fresh rosemary
          • 1 tablespoon of garlic powder
          • fresh ground pepper
          • lemon juice
          Directions:
          1. Preheat the oven to 400 degrees.
          2. For the mustard rub, combine 1 tablespoon of olive oil, 1 tablespoon of whole grain mustard, pepper, salt, and garlic in a bowl. Use the pastry brush or your fingers to work the rub onto both sides of the chicken.
          3. In a large bowl, combine the Dijon mustard, the remaining whole grain mustard, honey, and chicken broth. Whisk until desired consistency.
          4. In a large skillet (preferably oven safe), heat 1 tablespoon of olive oil over a medium high heat. Add chicken thighs (skin side down). Cook until golden brown (about 2–3 minutes).
          5. Add the honey mustard sauce and rosemary sprigs, and transfer the skillet to the oven. Cook for 25–30 minutes, or until chicken has reached an internal temperature of 175 degrees.
          _
          January Recipe
          Butternut Squash Soup
          Ingredients
          • 2 tbsp butter
          • 1 small onion chopped
          • 1 stalk of celery chopped
          • 1 med carrot chopped
          • 2 med potatoes cubed
          • 1 med butternut squash  peeled, seeded and cubed
          • 1 (32 fluid-oz) can chicken stock
          • Salt and pepper to taste 
          Directions:
          1. In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
          2. Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
          3. Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
          ____