Shepherd’s Pie Stuffed Potatoes

This twist on twice baked potatoes is from one of my favorite TV chefs, Rachael Ray.

• 4 large Russet potatoes, scrubbed clean (I used 6 regular potatoes for portion control and cost)
  
• 3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
• Salt
• 1/2 red bell pepper, seeded and chopped
• 1 medium onion, chopped, divided
• Freshly ground black pepper
• 1/2 cup sour cream
• 1 tablespoon smoked paprika
• 1 pound ground sirloin or ground turkey
• 1/2 pound button or crimini mushrooms, quartered
• 2 cloves garlic, finely chopped or grated
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups beef stock
• 2 tablespoons spicy brown or Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1/2 cup shredded smoked Gouda cheese, for sprinkling on top (I used whatever we had in the fridge)

Pre-heat the oven to 400ºF.

On a baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake in the oven until tender, about 1 hour. Let cool.

Turn the oven off and pre-heat the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin or ground turkey to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. (You really need to pile each of these three layer high! Pack it on!) Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Serves 4-5

Stuffed Peppers

I used to make these in Philly for the family I nannied for. The grandfather liked these so much he said I could make them once a week and wouldn't get tired of them.


1 lb. ground beef
1 lb. ground pork
2 onions
1/4 cup garlic
1 1/2 Tbsp beef bouillon granular
1 1/2 Tbsp House Seasoning (salt, black pepper, garlic powder)
2 cups cooked rice
1 cup jarred cheese and salsa
1 cup sour cream
2 cups diced tomatoes
1 cup chopped green onion
2 Tbsp soy sauce
2 cups hot water
8 bell peppers, any color

Saute meets with onion, garlic, 2 tsp bouillon, and house seasoning. Drain. Add rice, cheese, sour cream, tomatoes, green onion, and soy sauce. Mix and stuff peppers. Cut peppers in half the tall way for smaller portions, or cut the top off and stuff for a larger serving.

Place peppers in a baking dish. Mix hot water with remaining bouillon and pour into the bottom of the baking dish. Bake covered at 350 for 30 minutes. Remove from oven and spoon broth over each pepper. Bake uncovered for another 10-15 minutes.

Filling may be frozen. Thaw completely, stuff peppers, and bake as directed.

Mama Mia Lasagna

My mom's recipe for lasagna is the tastiest and easiest I have found. Whenever I make it for others, I get tons of compliments. It is so easy because you don't have to boil the noodles first. This is also nice because it absorbs the extra liquid so your layers stay stacked when serving. Enjoy!


1 lb. ground beef (I usually do half and half beef and sausage!)
1 onion, chopped
1 qt. canned tomatoes (2 - 14.5 oz cans, don't drain)
6 oz tomato paste
1 Tbsp sugar
1 Tbsp parsley flakes
1 tsp basil
1/4 tsp garlic powder
1 large carton cottage cheese
1/2 cup Parmesan cheese
1 Tbsp. parsley flakes
1 tsp oregano
8 oz uncooked lasagna noodles
8 oz shredded mozzarella cheese

Brown beef (and sausage) with chopped onion. Mix first eight ingredients and simmer a few minutes. Mix cottage cheese, Parmesan cheese, parsley, and oregano, and set aside. Oil 9x13 pan. Layer half the meat mixture, half the noodles, and spread all the cottage cheese over noodles. Then layer remaining noodles, and meat over all. Cover with foil and bake for 1 hour at 350. Remove foil and top with shredded mozzarella and bake another 15 minutes or until cheese is melted.

Kristin's Chili

Well, I just got off the phone with two more people requesting this recipe so I thought it must be worthy of being posted. This chili recipe does take longer to make and is a little more expensive than most chili so when I make it I usually double or triple the recipe so I have a couple more meals of it to freeze for a rainy day. Then I have a homemade pot of chili ready in just the time it takes to defrost and reheat. Be warned that it is very spicy.

Kristin's Chili

Mix to form paste:
2 Tbsp ancho chili powder
2 Tbsp Mexico chili powder
1 1/2 Tbsp cumin seed, toasted
2 tsp coriander
2 tsp Mexican oregano
1/2 cup water

Saute:
1 onion
5 cloves garlic
4-5 jalapenos

Add chili paste to onions and saute 3 minutes more.

Brown 1 pkg bacon, save fat
2 lbs beef chuck, toss with salt and brown slightly in bacon fat, about 5 minutes. Do not cook it all the way through or it will not be as tender. It will cook in the simmer.

Add all together:
1 large can diced tomato, with juice
3 cans beans, any kind
1 can beer, opt
2 Tbsp sugar
2 Tbsp lime juice
Worcestershire Sauce
6 cups broth, chicken or beef
bacon and beef

Simmer two hours. Season with salt and pepper. Chill overnight. Mix 4 Tbsp corn starch and some of the broth from chili together to form paste. Add to chili, increase heat, simmer until thickened, about 10 minutes. Serve with fresh red onion, cheddar cheese, and sour cream. And Mom's corn bread of course!

*Regular oregano is fine. If you can find any two different kinds of chili powder that works best. They really do taste different because they are made from different kinds of peppers. Depending on how hot you like it, you might want to cut back on the chili powder. This is really spicy. The first couple times I made it I had to add a whole container of sour cream, another can of tomatoes, another can of beans, and another can of beef broth to tame it down and it was still hot. Next time I make it I will probably add 1 1/2 Tbsp of each chili powder, then to taste. Kellen likes it hot and said he liked it better before I made all the adjustments so we'll see. You will have to make it to the taste of your family. Also, this is a lot of beef so you could easily add a pound or so less and have enough. There was still plenty in mine after adding all the extra stuff.

Mom's Cornbread
(I think this recipe originally came from Nancy Lueck)

2 Jiffy Corn Bread Mixes
1 Jiffy White Cake Mix
3 eggs
2/3 cup whole milk
1/2 cup cold water

Mix all together. Let rest 3-4 minutes before filling cups or 9x13 pan. Bake at 350 for 25-30 minutes.

(The only store I can find Jiffy White Cake mix at out here is Walmart.)

Grandma Larson's Meatloaf or Balls

2 lbs. ground beef
1 1/2 tsp salt
1/2 tsp pepper
1 tsp ginger
1 onion, chopped
1 egg, beaten
1 1/2 cups bread crumbs, 6 slices
3/4 cup milk

Mix all together. Bake at 350 for 1 hour or until done. For Meatloaf - Place in greased loaf pan and bake, draining grease half way through, and at the end. For meat balls - roll into balls and brown until almost done before baking. Add cream of mushroom soup to make a gravy.
Serves 6-8.

Taco Soup

This soup is among our favorite, quick meals. Also great for taking dinner to a family in need. For full effect, don't forget the sour cream, cheese, and tortilla chips. It makes a world of difference. Warm cornbread is also nice on the side.

1 lb hamburger
½ large onion, diced
2 to 3 cloves garlic, minced
1 can kidney beans (16 oz)
*1 can diced tomatoes (16 oz)
*1 can whole kernel corn (or frozen)
1 can tomato sauce (8 oz)
1 tsp chili powder
¼ tsp oregano
¼ tsp cumin
½ tsp salt
1 tsp sugar

Brown the hamburger, onions, and garlic. Add the remaining ingredients and simmer for 15 to 20 minutes, or longer. Serve with tortilla chips, sour cream, and shredded cheese. You will most likely want to double this recipe if cooking for a family.

*If you can find diced tomatoes with spices or chilies added, this makes for a nice addition to the flavor. You can mix and match to create the flavor you want.

*Del Monte brand whole kernel corn provides a nice flavor and texture to the soup. Be sure you do not use creamed corn.

Spicy Sloppy Joes

This is a fun Crockpot recipe that has proven to excite the taste buds. I have cut back on the spice level in the past, and am sure it would be simple to crank up the heat if that's what you want.


1 1/2 lbs ground beef
1 large onion, chopped
1 clove garlic, minced
1 (6 oz) can hot-style tomato juice
1/2 cup catsup
1/2 cup water
2 Tbsp brown sugar
2 Tbsp chopped canned jalapeño chili peppers (optional)
1 Tbsp prepared mustard
2 tsp chili powder
1 tsp Worcestershire sauce
8 Kaiser rolls or hamburger buns
Shredded cheddar cheese (optional)

In a large skillet brown beef, onion, and garlic. Drain. Meanwhile, in a 3 1/2 to 4 quart slow cooker combine tomato juice, catsup, water, brown sugar, jalapeño peppers, mustard, chili powder, and Worcestershire sauce. Stir in meat mixture. Cover; cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Broil open-face rolls 3 inches from heat for 1 to 2 minutes, or until toasted. Spoon meat mixture onto toasted roll bottoms. Sprinkle with cheese, if desired. Makes 8 servings.