Thanksgiving Shepherds Pie

Ooooh lala, this was so good. I feel that I made something like this before. I really can't take credit for it...credit is owed to the flavors of Thanksgiving all in one casserole dish. Pour your favorite hot gravy over the top and you will make this again and again. Easy, leftovers and so Moolicious.

1. Start by browning up some ground turkey or chicken with a diced onion and add your spices and herbs; anything that reminds you of Thanksgiving... Dash of sage, thyme, dry oregano, basil... Then add meat to your casserole dish with about 1/2 cup chicken stock and 1/2 cup frozen peas poured over-top and a sprinkle of frozen corn niblets if you have on hand.
2. Next boil some sliced carrots for ten minutes and put them over the peas.
3. Finally boil a blend of potatoes (2 small) and one sweet potato diced for ten minutes, then mash, adding butter and a splash of milk. Add to the top and spread evenly.
4. For the stuffing crust, fry one minced celery stalk with olive oil and a sprinkling of bread crumbs and add a dash of sage and thyme, then sprinkle over the casserole.
5. Bake at 350 for about 40 minutes until top gets golden brown.



Moolicious!

Picnicking Prosciutto Sandwhiches

We had prosciutto sandwiches on our first picnic together years ago so I always make them when we want to dine, al fresco. Enjoy.

You'll need:
A package of prosciutto (the canadian is better in our opinion; less fat, tastier), arugula, sliced provolone, fresh Italian tomatoes, pesto, olive oil, salt and pepper and a fresh baguette.
Slice the baguette to open then spread pesto on both sides, followed by a layer of prosciutto, tomato, cheese and top with arugula and olive oil, salt and pepper.


Moolicious

Tempting Ten Minute Stew

I thought of stew the other day and had a hankering ever since. So to welcome the weekend and the fall, I threw this together, saving lots of time***..and boy was it delicious. I say ten minutes because that's about all it takes to get the ingredients ready. Once it goes in the oven, just forget about it...which will be pretty hard because it smells soooo good! Enjoy.

You'll need:
- One onion, diced
- 5 plump cloves of garlic, minced
- Herbs: dash of thyme and rosemary, a bay leaf, a tsp dry oregano and basil
- about 1/3 cup cornstarch
- About 2 lbs stewing beef (already cubed and ready to go) ***
- Handful baby carrots***
- Handful green beans
- Liquids: 1 1/2 cups boiling beef broth, half cup red wine.
- 3 Italian tomatoes, diced
-half a package of onion soup mix***
- about 2 cups kale, bite sized pieces
- half a package of gnocci***
- bunch of chopped, fresh dill and green onions for the finish.

1. Preheat oven to 325
2. Heat up olive oil and add onion, garlic, herbs and meat for 4-5 minutes, saute.
3. Add baby carrots, beans, cornstarch and stir so that the cornstarch thickens.
4. Add liquids, tomatoes, dill and wait for a simmer, then pop it in the oven for an hour and a half.
5. With about 20 minutes remaining, add kale and gnocci. When done, top with more dill and green onions. Serve with a baguette if you wish!


Moolicious!

Moolicious Chicken Enchiladas

It's great when chicken breasts are on sale and you stock up, but there's only so much bbqed chicken you can eat so here's a new and fool-proof way to use it up. Enjoy.
I made enough for two plus leftovers for lunches.
You'll need:

-2 chicken breasts, thinly sliced
-1/2 fennel bulb diced
-1/2 an onion diced
-1/2 tsp thyme, oregano, red pepper flakes
-3 cloves garlic minced
-liquids: 1/4 cup tomato juice and 1/4 cup water and juice from one lemon
-3 tomatoes diced
-3 scallions chopped
-handful of sliced green olives
-5-6 diced pepperoncini peppers
-5 regular sized tortillas
-topping to reserve: about 2 cups jalapeno havarti or cheddar and scallions.

Okay, step by step:
1. Heat your frying pan with oil and saute fennel, garlic and onion for two minutes, then add the chicken and season with salt, pepper and
herb mix.
2. Add liquids and bring to a simmer, put on low and cook, covered for about 5-7 minutes.
3. Remove from heat, add olives and pepperoncini and strain over a bowl, reserving the liquids for later.
4. Preheat oven to 375
5. With your fingers, shred the chicken into small bits and then spread each tortilla with the mixture and roll up, then place in your baking dish seam side down in a row.
6. Top with tomato and onion mix and pour the liquid over the top followed by a blanket of grated cheese.
7. Bake for about 30 minutes, top with green scallions and enjoy.


Moolicious

Cheesy Baked Polenta

This is a nice side dish that can be eaten in any season. First off, prep all of your ingredients and it will come together in no time.

Grate some sharp cheddar, chop two green onions, wash a handful of baby onion sprouts, chop two huge cloves of garlic, slice a tube of polenta into quarter inch pieces.

Now, preheat oven to 375.
Drizzle olive oil into a square baking dish, as shown, and place the polenta overlapping in three rows.
Drizzle with olive oil and season with salt and pepper, minced garlic, green onion, the sprouts, and sprinkle the cheese over top.
Bake for about 45 minutes...


Moolicious!