Diane’s Shepherd’s Pie

TMF Readers, today, for some reason, I have been doing a lot of reflecting.  Reflecting on my childhood and my grandparents and for some odd reason, one thing I could not stop thinking about was the food that I remember being prepared in my mom’s kitchen.  My mom was a single mother from the time I was 10 until the time I was out of high school.  She worked long, hard hours and didn’t make much  money.  We lived on a strict budget but us kids never missed a meal.  She cooked the best she knew how and today, I want to share my “kicked up” version of her Shepherd’s Pie.   I changed it around a bit in order to spruce it up a bit and I actually prepared it tonight for my  mom.   By the way, she loved it and so did my children and husband.  I hope you enjoy!

Ingredients:

12 potatoes peeled and cut into quarters
3 large cloves of garlic
1-1/2 pounds of ground beef
2 Tbsp. flour
2 Tbsp. Ketchup
3/4 cup of beef broth
3 cups frozen mixed vegetables, thawed
1 cup of sour cream
1/2 cup shredded cheddar cheese

Instructions:

Boil potatoes and garlic in boiling water until tender.  Brown ground beef, stir in flour and cook 1 minute.  Add mixed vegetables, broth and ketchup.  Cook 10 minutes, stirring frequently.

Heat oven to 350 degrees; drain potatoes, return to pan.  Add sour cream; mash until potatoes are smooth and mixture is well blended. 

Put meat mixture into a 10×13 inch glass pan; cover with potatoes.  Bake for 15 minute sand then top with remaining cheese and bake until cheese is melted. 

Enjoy!

Chicken Fettuccine Alfredo

This recipe is so comforting and yummy!  I tried it out on my son, Lamont, because he is my resident foodie and will try anything I make.  I originally found this recipe in one of my favorite magazines, Simple and Delicious.  I hope you enjoy this as much as we have!

Ingredients:
1 package (12 oz) of fettuccine
8 bacon strips, cut into 1-in pieces
1 pound boneless skinless chicken breast, cubed
2 cups sliced mushrooms (optional – I don’t use them)
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cup half and half cream
½ cup shredded Parmesan cheese
1 teaspoon paprika
½ tsp. coarsely ground pepper

Cook fettuccine according to package directions.  In a large skillet, cook bacon until crisp.  Drain on paper towels reserving ½ Tbsp. drippings.  Sauté chicken in drippings until it’s no longer pink.  Add the mushrooms, green onions and garlic; sauté until all are tender.  Stir in cream, cheese, paprika and pepper.  Reduce heat; simmer, uncovered, for 5-10 minutes.  Stir in the reserved bacon.  Drain fettuccine; place in a serving bowl.  Add chicken mixture; toss to coat.  Garnish with additional cheese if preferred.

Peace & Blessings,
Di