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Italian Shepherd’s Pie aka Pastore Pasticcio

May 28, 2010 By Alex aka Ma, What's For Dinner 27 Comments

dinner Italian Shepherd’s Pie aka Pastore Pasticcio

I can’t believe it!  What a great day!  I’ve been tickled!

Holly over there at 504 Main has chosen me for the amazing honor to kick off her awesome Tickled Pink!

I’m thrilled, I’m touched, I’m quite simply…

TICKLED PINK!

Thanks, Holly I love ya girl.

You’ve got to to check out her blog, she rocks!

So this is a recipe that tickles me, you’ve seen it before, but it’s a winner….

If you’ve been following along you know that I am a sucker for a good shepherd’s pie, or cottage pie as my mum (you know she’s a Brit right?) would insist as it’s only a shepherd’s pie if it’s ground lamb, yadda yadda yadda.  Anyway, I’m flipping through this magazine that someone left at my house, it had food on the cover so you know I’m gonna read it, and this guy had made an italian sausage version of one of my fave pies.  Well his was sort of boring so I took it on, embellished it a bit and came up with this all new amazing dish! You’re going to love it.

dinner Italian Shepherd’s Pie aka Pastore Pasticcio

Serves: 8  Prep Time:  20 minutes  Bake time: 1 hour 20 minutes

1 unbaked store bought pie crust

1 lb bulk italian sausage

1/2 lb ground beef

1 onion, diced

2 garlic cloves, diced

1 8 oz can tomato sauce

1 T worcestshire sauce

2 cups leftover mashed potatoes

1 egg, beaten

1/2 cup cottage cheese

1/2 cup cream cheese

2 T melted butter

1/4 cup sour cream

1 T dried oregano, divided

1/2 t dried parsley

1/2 t dried basil

1/2 cup shredded parmesan cheese

1/2 t garlic powder

S&P

1 cup shredded cheddar and mozzarella cheese combined

cherry tomatoes, halved

1/2 cup fresh basil, shredded

Preheat the oven to 450 degrees.  Lay the pie crust into a pie plate and cover with heavy duty tin foil.  Bake at 450 for 7 minutes.  Remove from oven, remove foil and set aside.  Reduce the oven to 375 degrees.

In a medium skillet, brown the sausage and beef over medium high heat.  When browned, add in your onions, garlic, and 1/2 T oregano.  Allow the onions to soften, about 5-7 minutes.  Stir in worcestshire sauce, tomato sauce, and season with S&P.  Allow to simmer on low while you prepare the potatoes.

In a large bowl combine potato with egg, cream cheese, cottage cheese, melted butter, sour cream, oregano, parsley, basil, garlic powder, and parmesan cheese.  Season with S&P.

Transfer the sausage mixture into the bottom of the pie crust.  Top with potato mixture.  Bake at 375 for 50 minutes.  Remove and sprinkle with cheese and return to oven for 10 minutes.  Remove from oven.  Arrange tomatoes around the sides of the pie and add basil to the middle.  Serve with salad.  It’s amazing.dinner Italian Shepherd’s Pie aka Pastore Pasticcio

I saw a version of this in a magazine and thought, what a great idea. I embellished it a bit and came up with this amazing dish! You’re going to love it!

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Grilled Rib Eye with Jack Daniels Glaze

April 12, 2010 By Alex aka Ma, What's For Dinner 6 Comments

Summertime is here again and it’s time to fire up the grill. I’ve decided to feature a week of food all based on this one meal. The economy is tight and I’m cooking up 3 other meals out of this bad boy. That is making your penny stretch. Now rib eye is an expensive cut, but these were on sale at the store, buy one get one free. I bought 4 huge steaks and it fed us for about a week. Stay tuned to see what we turn this into next.dinner Grilled Rib Eye with Jack Daniels Glaze

Serves: 4 (save extra for the rest of your week)  Prep Time: 15 minutes  Cook Time: 20 minutes

4 large rib eye steaks

3 T olive oil

1 T butter

S&P

2 strips bacon

2 cloves garlic minced

2 shallots minced

1 T flour

1/2 cup jack daniels

1 can beef broth

2 large onions, sliced into strips

2 large red bell peppers, sliced into strips

Heat your outdoor grill to medium high heat.  Allow your steaks to come to room temperature.  Drizzle with olive oil and season with S&P.  Put them on the grill and allow them to cook for 5 minutes on the first side, then 3-4 minutes on the second for medium rare.  Remove from grill and allow to rest.

In a large skillet heat 1 T olive oil and 1 T butter over medium high heat.  Add onion and peppers and season with S&P.  Allow to cook until soft, about 10 minutes, stirring occasionally.

In a medium saucepan cook bacon over medium high heat until crispy.  Remove and set aside.  In the bacon drippings saute your shallots until soft.  Add in garlic and cook for an additional minute.  Stir in flour and let it cook for a minute stirring often.  Deglaze with Jack Daniels and allow the alcohol to cook out and the sauce to reduce, about 2-3 minutes.  Add your beef broth and bring to a boil.  Once it’s boiled bring the head down to medium and allow it to simmer for 10 minutes.  Add your bacon back in and drizzle over your veggies and steak. dinner Grilled Rib Eye with Jack Daniels Glaze

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Beef Strogonoff

March 4, 2010 By Alex aka Ma, What's For Dinner 7 Comments

dinner Beef Strogonoff

Serves:  4   Prep Time: 10 minutes  Cook time:  30 minutes

Easy Beef Strogonoff

2 ribeye steak, cut into thin strips (or NY Strip or whatever is leftover in the fridge)

3 T flour, divided

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 can beef broth

1 can cream of mushroom soup

S&P

1 cup sour cream

Cooked noodles

Season the steak with S&P and dust strips with 2 T flour. In a large skillet, brown the steak in the olive oil and butter. Remove from the pan and set aside. Toss in your onions and mushrooms to the drippings. Saute for about 5 minutes, or until the onion is soft. Sprinkle with 1 teaspoon flour and allow to cook for a minute or so. Toss the steak back into the pan and add the soup and broth. Season with S&P.  Cook over low heat for about 30 minutes, covered. Remove from heat and stir in the sour cream. Serve over cooked noodles.

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Game Day Chili

January 21, 2010 By Alex aka Ma, What's For Dinner 1 Comment

appetizers Game Day Chili

Serves: 8  Prep Time: 10 minutes  Cook Time:  1 hour

1 T Canola Oil

2 pounds ground beef (or you could do 1 lb beef/1 lb ground pork)

1 large onion chopped

1 clove garlic chopped

1 pablano pepper seeded and chopped

1 green bell pepper seeded and chopped

1/2 T dried oregano

1 T ground cumin

1/2 T chili powder

1 t cayenne pepper

1 t corriander

S&P

1 8 oz can tomato sauce

1/2 can Guinness stout (or other dark beer)

1 14 oz can pinto beans, drained

1 14 oz can kidney beans, drained

1 can beef stock

For Garnish

chopped red onion

chopped tomato

chopped avacado

chopped cilantro

shredded cheddar cheese

sour cream

tortilla chips

appetizers Game Day ChiliHeat a large stock pot over medium high heat and add in your oil.  When the oil is hot toss in your ground beef and allow to brown.  Once browned add in your onions and peppers and allow the veggies to soften, about five minutes.  When the onion and pepper is soft, toss in the garlic and cook for an additional minute or so.

Add in your spices and toss to coat well.  Season with S&P.  Next add in your beans and allow to heat a bit.  Deglaze the bottom of your pot with the half a can of Guinness.  Be sure not to let the other half go to waste!  Pour yourself a glass and enjoy while you scrap the bottom of the pan for all the stuck on goodness.  Stir in your tomato sauce and beef broth and allow to come to a boil.  Once it boils turn the heat back to a med-low and allow to simmer for 45 minutes, stirring occasionally. appetizers Game Day Chili

Serve with garnishes and allow people to build their own bowls.  This one is a touchdown!

appetizers Game Day Chili

Filed Under: Appetizer Recipes For Kids, Crock Pot Recipes For Kids, Dinner Recipes For Kids, Healthy Side Dish Recipes For Kids, Lunch Ideas For Kids, Recipes For Kids, Snacks, Soups Tagged With: , , , , , ,

Quickie Beef Wellington

January 4, 2010 By Alex aka Ma, What's For Dinner 3 Comments

1 bone-in rib-eye steak (about 2-inches thick)

S&P

1 sheet puff pastry, thawedappetizers Quickie Beef Wellington

1/2 cup English mustard

1 egg

1 T olive oil

Sauteed Wild Mushroom Sauce, recipe follows

Preheat oven to 350 degrees F, and preheat grill to medium.

Season beef with salt and pepper and set aside.

appetizers Quickie Beef WellingtonUnfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.

Brush beef with oil. Season with salt and pepper and grill until it’s nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.

Sauteed Wild Mushroom Sauce:appetizers Quickie Beef Wellington

2 T butter

2 T olive oil

1 clove garlic, minced

1 sprig fresh thyme, leaves chopped

1      1/2 pounds mushrooms, wiped clean, stems removed and sliced I used a combination of  shiitake, oyster, cremini and white button

S&P

1/2 cup heavy cream

2 t English mustard

1 T Worcestershire Sauce

Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Add heavy cream and mustard and Worcestershire sauce and simmer 5 minutes, stirring occasionally. Serve on top of steak slices.  appetizers Quickie Beef Wellington

Filed Under: Appetizer Recipes For Kids, Dinner Recipes For Kids, Holidays, Recipes For Kids Tagged With: , , , , ,
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