Tag Archives: Dinner

Shepherd’s Pie

Meat - Beef - Shepherds Pie (2)

I never liked the Shepherd’s Pie that came from my elementary school cafeteria, it was basically mashed potatoes infused with mealy ground beef that got stuck in your teeth.  So I thought that was what Shepherd’s Pie was and never wanted to see it again in my life.

Luckily, my wife ran across this recipe, modified it and made it.  It is Dee-lish-shus!  This dish will go in your rotation I promise.   


 Meat - Beef - Shepherds Pie (5)

What You’ll Need:

1½          lbs          Ground Beef

1              c.            Onion (Chopped)

4              oz.          Mushrooms (Sliced)

1              cl.           Garlic (Minced)

1              c.            Peas – thawed

1              cube      Beef Boullion

½             tsp.        Salt

½             tsp.        Thyme

¼             tsp.        Pepper

1              TB          Flour

1              can        Diced Tomatoes (14.5oz)

1                            Bay Leaf

2              T.           Red Wine Vinegar

4              c.           Mashed Potatoes ( Go here for this recipe)



What You Do:

1. Brown Beef.  Remove from skillet.  Reserver 2 T. of juice.  Reduce to Med.

2. Sautee onions, mushrooms, garlic in pan 10-11 min.

3. Stir in GB, peas, bouillion, salt, thyme and pepper

4. Sprinkle flour over mixture.  Increase to Med. High. Cook 1 min.

5. Stir in tomatoes, bay leaf and vinegar.  Red. Heat to med.  Stir 3 min. until slightly thickened

6. Remove bay leaf

7. Transfer to lightly greased baking dish.  3 qut.

8.  Spoon potatoes over meat mixture.  Smooth with back of spoon.

9.  Bake at 400 for 15 min. Cool for 5 min.



Meat - Beef - Shepherds Pie (5)













Man Pleasing Chicken

This recipe comes from www.wittyinthecity.com via my wife who found it and now makes it quite frequently.  The name does not come from me, it is what WITC calls it because that was what it did the first time she made it.  It is very easy and her picture is much better than mine.  Oops. 


Thing is, you NEED to make this recipe and see how easy it is then make sure you make sure you always have the Dijon, Maple and Rice Wine Vinegar then all you’ll need is the chicken.  Easy.






What You Will Need:

1          pkg      Chicken Thighs (6 in a package)

½         c.         Dijon Mustard

¼         c.         Maple Syrup

1          TB       Rice Wine Vinegar (or whatever)

                        Fresh Rosemary (optional)

                        Salt and Pepper (to taste)




What You Do:

1.  Mix the Mustard, Maple and Vinegar

2.  Salt and Pepper the Chicken

3.  Put the Chicken in a Lasagna Dish

4.  Cover the Chicken with the sauce

5.  Cook at 375 Degrees for 40 Minutes.

6.  Take out of oven.

7.  Sprinkle with Fresh Rosemary


A Recipe like this shows you that you can come up with your own types of easy chicken dishes.  You could add BBQ Sauce or make a nice marinara to put over it and brown some cheese on it at the end. 


Another Day With Chicken

So I Spatch-Cocked my chicken last night.  I know, right?

From Wikipedia, “

A spatchcock, otherwise known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking.[1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

“Spatchcock” is also the traditional word for a juvenile chicken (in French, a “poussin”). Poussins or Spatchcocks were generally butterflied in preparation for faster cooking, hence in modern English the word has come to refer to both the bird and the manner in which it was traditionally prepared.”

Saw how to do it on Witty in the City and thought I ‘d try it myself.  It was verySpatchcocked Chicken (2) easy, looked great in the pan and tasted even better.  The bones on the chicken were easy to cut through and the whole prep time was about 15 min. 

*Pre-heat oven to 450 degrees*

Here’s what you need:
1. One whole Chicken
2. Veggies of your choice (really should include onions though)
3. Olive Oil, Salt, Pepper and whatever spices you want
4. Cast Iron Skillet (or just a pan to roast it in)

Here’s what you do:
1. Cut the backbone out of the chicken and lay it flat in the pan
2. Cut up the veggies and sprinkle them around the chicken
3. Drizzle the veggies with oil
4. Put S&P and spices on chicken and veggies.
5. Put it in the oven for 45 min.
6. Attack the chicken immediately out of the oven1!  It will be
      tender and juicy with crisp skin.

Spatchcocked Chicken (3)

Mexican Chicken w/ Rick Bayless ….. Kinda

We have this chicken we need to cook and I need some meals for the upcoming week since I have such a nutty schedule these days.  I work mornings some days, afternoons most days, and evenings a couple of days.  So I have to make sure I have food that is ready or near-ready so I don’t spend all my time making food when I’m rushed in the mornings. 

So I get to thinking about the chicken and what I could do with it.  I had just ready someon else’s blog post about chicken tacos so I let that run around in my head.  I wanted to use ingredients that we already had so I looked in the fridge.  Not much.  1 red pepper and some mushrooms.  Sounded good though with some onions, until I smelled the mushrooms.  Ok. Peppers and onions and I found some zucchini that I would add at the last minute.

I was going to make a sauce for the chicken when my wife reminded me that we had some Rick Bayless Tomatillo-Cilantro sauce for shrimp and seafood.  Chicken counts, doesn’t it?  So I decided to use it as the final sauce.

So the point here is that there really isn’t a recipe, that I’m just putting stuff together and it’s pretty darn easy.

I made a marinade for the chicken:

                                Oil – about ¾ c. maybe

                                Lime Juice – two limes

                                Smoked Paprika



                                Salt and Pepper


I put the cubed chicken and the marinade in a plastic bag and let it sit for 30 min.


I started the potatoes and some onions in one pan and seasoned as I went.  The potatoes had already been partially boiled so I knew it wouldn’t take forever.


Cooked the onions and red pepper til soft and removed from pan.


Mexican Chicken with Pan-Roasted Potatoes (3)     Mexican Chicken with Pan-Roasted Potatoes (2)


Cooked the chicken in the same frying pan to sear it.  Wasn’t really successful with searing but the chicken WAS cooked just not crispy brown like I was hoping.

 Mexican Chicken with Pan-Roasted Potatoes (4)


I added the RBTC sauce and the zucchini and a little water and let it cook for about 10 min.  Seasoned with some salt and pepper and we had a delicious meal.  And it was easy! 


Mexican Chicken with Pan-Roasted Potatoes (5)        Mexican Chicken with Pan-Roasted Potatoes


Go get inspired and just cook something from your heart.  Forget the recipes (sometimes!) and just see what comes up. 

Kung Pao Chicken

This recipe comes from Cooking Light but it looked good so I thought I’d try it. 

What you Need:Kung Pao Chicken (3)


1 TB Soy Sauce

6  Chicken Breasts


¼ c. Cornstarch



1 ½ t Cornstarch

1 ½ TB. Honey

1 TB Sesame Oil

2 tsp. Rice Vinegar

1 tsp. Chili Paste

1 clove garlic – minced

3 TB. Chopped Peanuts

¼ c. Celery – cubed

¼ c. Carrots – cubed


Green Onion

Lime Wedge


What you do:

1. Marinate the Chicken in the soy sauce in a plastic bag for 1 hour

2. Add salt to the cornstarch (and anything else you like), bread the chicken

3. Fry the chicken

4. Heat the Sauce ingredients in a pan on the stove until thick. (5-10 min.)

5. Mix with the chicken in the pan

6. Add the veggies and peanuts for about 7 min.

Enjoy over rice or whatever you want to put it over!

The Result:

I  pounded out the chicken 1st and cubed it before marinating.  That way it could marinate for a shorter amount of time and I could get on with things.  This is really easy and so much better than anything you can get in a cookie-cutter type Chinese restaurant.  I used a wok so everything cooked evenly and came out fresh and tasty.

This is Gluten –Free of course but let me tell you about the cornstarch.  For whatever molecular reason, it keeps the chicken moist inside even after refrigerating.  I cook chicken this way to put on my salads that I take to work and it really makes the salad. 


This is not sugar-free because there is some sugar in the rice vinegar.  I believe that since there is honey in the sauce, you could just use apple-cider vinegar and it would be fine.


This tasted so much fresher and a LOT less greasy then what you get at the local Chinese restaurant factories.  There are some steps to this but they are well worth it!


Here’s my version of the recipe. 

(I think it makes it easier to make when you can see it all at once)

What you need:                      

What you do:

1 TB Soy Sauce

6  Chicken Breasts

1. Marinate the Chicken in the Soy for an hour

¼ c. Cornstarch



2. Cut up the chicken in cubes.

    Coat the chicken in the Cornstarch & Salt and Saute until cooked

1 ½ t Cornstarch

1 ½ TB. Honey

1 TB Sesame Oil

2 tsp. Rice Vinegar

1 tsp. Chili Paste

1 TB Soy Sauce

3. Combine and heat on stove until thick – about 5 – 10 min.

    Mix with the chicken in the pan

1 clove garlic – minced

3 TB. Chopped Peanuts

¼ c. Celery – cubed

¼ c. Carrots – cubed

4. Cook with the chicken mixture for about 7 to 10 min.

Green Onion

Lime Wedge


Kung Pao Chicken (2)

Murgh Makhani (Butter Chicken)

I like to make all my recipes easy to make with as few steps as possible.  Also, use more of the flavors you like as you taste it.  This is complex but pretty easy to make if you get everything together ahead of time.
Make the marinade
Dice the chicken and add it to the marinade.
Dice the onions and Garnishes
Cook the Sauce
Cooke the chicken and add to sauce

3 – 4 Chicken Parts – cut into bit-sized pieces

Chicken Marinade
1-inch piece minced ginger
4-5 cloves minced garlic
1 lime juiced
1 t. salt
1/2 t. black pepper
1/2 t. cayenne
1/2 t. smoked paprika
1/4 t. coriander
1/4 t. cumin
1/4 t. garam masala

1 14.5oz can Tomato Sauce
1 14.5 can Diced Tomatoes
4 tblsp Butter
1 tsp Coriander
1 tsp Cumin
1 tsp Cayenne
1 tsp Black Pepper
1 Green Chile finely chopped
salt to taste
sugar to taste
1 tblsp Fresh Cream

Melted Butter
Fresh Cream
Cilantro Leaves finely chopped

1. Make the Marinade – marinate the chicken for a bit
2. Make the Sauce
a. Melt the butter and cook the onions
b. add the rest of the ingredients except cream and let simmer
3. Stir-Fry the chicken in 1/2 the butter
4. Add the chicken to the sauce and cook for a few minutes
5. Add the cream
6. Garnish