Monday, October 18, 2010

Jesus Pie!

Jesus was a Shepherd...and this shepherd's pie ROCKS...THE WORLD!!!!  I came up with a rather hair-brained idea of cooking a chicken, a pork roast AND a beef roast at the same time in a gianormous roasting pan.  The whole idea was to maximize my Mommy Time and spend less time on meals.  I was worried after I cooked up the meat that when I used it in another dish it would be overcooked and not taste good.  Oh goodness, was I WRONG!!!  The beef roast I used for this dish was HEAVENLY!!!

I searched recipes for left over beef roast and found a recipe by Paula Deen for a Shepherd's Pie.  I was worried when the recipe called for 14 tablespoons of butter.  SERIOUSLY...come on Paula Deen.  That is an utter JOKE!  So I modified the recipe.

Rock Your World Shepherd's Pie:
1/2 red onion, peeled and chopped

1 Tbsp olive oil
1 1/2 pounds leftover pot roast, cubed
Salt and black pepper
5-6 medium red new potatoes
1/2 stick butter
1 1/2 cups milk
2 1/4 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables

Preheat oven to 350 degrees F.

Pot Roast Layer:
In a large skillet over medium-high heat, saute onion in olive oil. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.

Potato Layer:
Place potatoes in pressure cooker and cook for 9 minutes at pressure until fork tender. Drain potatoes and transfer to a mixing bowl.  Scrape skins off potatoes and smash to a consistency you like.  Add 1/2 cup heated milk, 1/2 stick butter, season with salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer:
Combine biscuit mix and 3/4 cups of milk.  Mix until combined. 

Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish.

Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions. 

Spread the biscuit mix over the meat. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

I'm not kidding you...this is one of the best meals I have had in a LONG time!  AWESOME!!!!!  Do I hear angels singing? :)

Pure and Simple

I love fast and easy meals loaded with TASTE.  This dish is the ticket!  Alex made a rendition of this recipe on one of our first dates.  I am not normally a fan of Salami, but it TOTALLY rounds off this dish with a perfect salty flavor.  My mouth is watering just thinking about it.  I was so impressed with Alex's coking abilities after this meal. :)  It has become a staple at our house. 

Simple Salami and Pasta:
1/2 box fettucine
1 Tbsp olive oil
2 small zucchini, sliced into thin strips
1/2 cup heavy cream
1 clove garlic, crushed
1/4 lb Salami, sliced into thin strips
1 Tbsp capers (optional)

Cook fettucine according to directions on box.  In a saute pan add olive oil and cook zucchini for 3-5 minutes at medium heat.  Add garlic and heavy cream.  Cook until cream is heated through, 1-2 minutes.  Add salami, capers and cooked fettucine.  Toss dish to ensure everything is completely covered with cream.  Serve immediately.

The next time you want to impress, pull out this recipe and knock 'em dead.  :)