Shepherd’s Pie

Shepherd's PieOkay, so I admit. Shepherd’s pie may not look like the most appetizing dish ever, but it is oh so good. And it’s simple. I like that – simple. It’s four ingredients. Yup, I said four. One, two, three, four. And guess what? You probably already have all four ingredients ready and waiting in your kitchen. Just a warning though, this meal is so good and comforting that you WILL want to take a nap after.

Let’s get started:

1 lb. ground beef (or in my case, ground venison – I’m sure ground turkey would be just as good)
2  packets of instant mashed potatoes (The real stuff would probably be pretty amazing too, but I said easy and I meant it.)
2 cans of creamed corn
Shredded cheese (as much or as little as your heart desires)

This is what our ground venison packaging looks like…

Shepherd's PieCamo packaging anyone? =]

Anyway, back to the recipe!

Preheat your oven to 350 degrees.

Brown your ground (enter your meat of choice here) in a skillet.

Shepherd's PieMicrowave your instant potatoes as directed.

I got these at Walmart for $.98 and they're seriously DELICIOUS!

I got these at Walmart for $.98 and they’re seriously DELICIOUS!

Then take out an oven safe bowl and layer your ground meat and creamed corn. Technically you could just dump the ground meat on the bottom and then dump the creamed corn on top of that, but I wanted to feel special and layer my ingredients. It made me feel a little fancy.

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie Layers Before BakedAfter you’ve put in all of your ground meat and creamed corn, you are going to top it with the mashed potatoes.

Shepherd's PieThen sprinkle some cheese on top.

Shepherd's Pie Baked CheeseCheese is one of those ingredients that I never actually measure. It’s just a “however much you feel like putting on” measurement in this household.

Cover the oven safe bowl with foil.

Shepherd's Pie(I like to put my oven safe bowl on top of a cookie sheet before I put it into the oven.) Then pop your mixture into your preheated oven for about thirty minutes.

Shepherd's PieThis is a good time to get your dishes cleaned up so you don’t have as much to do later.
Or check your mail.
Or feed your pets.
Or read a book.
Or, in my case, get on the elliptical! =]

When the timer is up you should have this cheese-y goodness.

Shepherd's Pie Baked

Shepherd's Pie Scooped

This is best when served hot! Mix it up and ta-da! Deliciousness.

This is GREAT for cold nights.


But I would gladly eat it year round. =]


Easy Filipino Chicken Adobo

This meal is soooooo easy and delicious you’re going to love me.

Easy Filipino Chicken AdoboWho doesn’t love an easy, inexpensive chicken dinner? NO ONE! The hardest about this meal is taking the skin off of the chicken legs. Even that’s not hard, I just don’t like to do it. Ha!

For this recipe you will need:

8 chicken legs on the bone (skin removed)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
6 ground peppercorns

Mix together the apple cider vinegar, soy sauce, garlic, and pepper in a medium bowl, and then lay the chicken in a deep dish. Pour the mixture over the chicken and allow it to marinate for at least an hour (overnight is ideal). (I always do it over night so my “prepping” for the next day is done!)

Easy Filipino Chicken AdoboAdd the chicken, 1/2 cup of water, and marinade into a deep nonstick skillet and cook on medium-low heat.

Easy Filipino Chicken AdoboCover and cook until the meat is tender, about 45 minutes. (Make sure you flip the chicken legs occasionally.) Also, it’s okay if some of the chicken isn’t completely submerged or flat against the pan (like in the picture above). The chicken meat will reduce as it’s cooking and you’ll eventually be able to lay them all down in the pan for even cooking.

Remove the cover and cook an additional 15 minutes, until the sauce reduces.

Serve over rice and TA-DA! Easy right?? I served mine with rice and steamed broccoli and it was dee-licious!

Easy Filipino Chicken Adobo

Easy Filipino Chicken AdoboLet me know if you give this recipe a try! I’d love to hear your feedback. =]

Chicken and Vegetable Stir Fry

You have to try this. It’s easy, quick, and very yummy. (You can change the vegetables to use whatever you have on hand to make this even easier.)
The directions say to use a skillet, but I used a wok and it came out great.

For this recipe you will need:

2 Tbsp. cornstarch
1-3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 Tbsp. soy sauce or low-sodium soy sauce
Vegetable cooking spray
1-1/4 pounds skinless, boneless chicken breast halves, cut into strips
5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and/or green onions) (You could use an actual batch of broccoli, but I used steam-able broccoli and steamed it in the microwave before putting it in with the rest of the vegetables. I know – I cheated.)
1/4 tsp. ground ginger
1/4 tsp. garlic powder or 1 clove garlic, minced
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

(I also ended up cutting my carrots way too big. Thanks Hubs for noticing that. So, I cooked my carrots a little bit in the wok with some chicken broth to let them soften. Then I took them out and set them aside and continued as follows.)

I also used broccoli (not pictured).

I also used broccoli (not pictured).

Stir the cornstarch, broth, and soy sauce in a small bowl until the mixture is smooth. Set aside.

Spray a 12-inch skillet with some cooking spray (if you’re using a wok, skip the spray) and set to medium-high heat for one minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.


photo 1 (3)Add the vegetables, ginger, and garlic powder to the skillet.  Stir-fry until the vegetables are tender-crisp.

VegetablesStir the cornstarch mixture again and then pour it into the skillet. Cook and stir until the mixture boils and thickens.

Pour pour pour.

Pour pour pour.

See that bubbling action?

See that bubbling action?

Return the chicken to the skillet and cook until the chicken is cooked through.

photo 4 (4)Serve the chicken and veggie mixture over rice.

photo 5 (4)Doesn’t that look delicious! Let me know if you give it a try. =]

Sesame Chicken

Doesn’t that title just make you hungry? I came across this recipe on Pinterest and, of course, I had to share it. It’s so simple to make and tastes delicious!

For this recipe you will need:

1/2 cup brown rice (I used white rice.)
1/4 cup honey
2 Tbsp. sesame seeds
2 Tbsp. soy sauce
1 garlic clove, minced
1 egg white
2 Tbsp. cornstarch
2 small chicken breasts (12oz), cut into 2″ pieces
salt and papper
1 Tbsp. vegetable oil
2 green onions, chopped
2 cups broccoli florets (I used a steam-able bag of broccoli.)

Prepare rice according to the package directions.

Combine honey, sesame seeds, soy sauce, and garlic together in a small bowl and then set aside.

DSC02005In a separate larger bowl, whisk together egg white and cornstarch until smooth.

Season chicken pieces with salt and pepper and then add to egg white mixture and toss to evenly coat.

DSC02006In a small saucepan, steam broccoli until crisp tender, then set aside. (Or throw your bag of broccoli in the microwave for the desired time. =]) 

Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through.

DSC02007Turn off the heat and remove the skillet from the burner. Add prepared sauce and green onions and toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.


Taco Dip and Kielbasa

This is a recipe that I got from my lovely mother in law (whose birthday happens to be today so HAPPY BIRTHDAY!). I didn’t take pictures of the process, but I PROMISE this meal is really easy! It must be Mexican dinner week at my house because so far this week I’ve made oven baked chicken fajitas, chicken tortilla soup, and now taco dip with kielbasa. Oops. I try to plan my meals out better than this, but oh well. At least it all tasted great! =]

For the taco dip you will need:

Ground venison (or ground beef)
Tomatoes (diced) ((I think it’s easier to use cherry tomatoes and quarter them, but all I had this time was a big honkin’ slicing tomato so that’s what I used.))
Shredded lettuce
Shredded cheese
Block of cream cheese (let the block of cream cheese sit on your counter top to soften while you brown the meat)
Small/medium jar of salsa
Black olives (Optional – my mother in law doesn’t put black olives on hers, but I like them so I do.)
Tortilla chips

All you have to do is brown your meat and then layer layer layer. Take an 8×8 (or 9×9) cake pan and layer/smear your cream cheese across the bottom. Then add the ground meat, diced tomatoes, salsa, shredded lettuce, black olives, and shredded cheese. You can do any order you want, but I find that it’s just easiest to spread the cream cheese across the bottom first.
All you have to do after that is spoon some on your plate and serve with tortilla chips!
It’s a great alternative for tacos.

You could serve this meal just like that and call it a day (or night), but if you want to have something more then you have to try this next part!

For the kielbasa you will need:

Kielbasa (sliced) ((I used store brand polska kielbasa.))
1 can of pineapple chunks
Brown sugar

Don’t hate me for not having measurements, but this is really one of those dishes that is completely “to taste”. After you’ve sliced up your kielbasa, throw it in a big pot, and pour in the can of pineapple chunks (juice included!). Then add enough water to just barely cover your kielbasa and pineapple. It’s always better to start off with not enough water than to add too much from the get-go. (Ask me how I know that.) Put the pot on your stove and set it to about 6 or 7 (medium/high). You want it to get nice and hot, but not boiling. Then gradually start to add ketchup and brown sugar until it’s sweet, but kind of tart, but you can still taste the pineapple flavor from the juice. I know that sounds crazy, but you will know exactly what I’m talking about when you make this. You will probably use quite a bit of ketchup and half as much brown sugar. The color of the juice should be red-ish. Trust me on this – just make it, taste it every so often, add some ketchup and brown sugar when need be and you will not regret it!