Pâté Chinois aka Shepherd's Pie

What better to make for Easter than Shepherd's Pie. Or as my family has always called it, Pâté Chinois, which is French for Chinese Pie. 


This is a family recipe which is very versatile. We are always adding layers and sometimes removing layers, to make this recipe slightly different. Feel free to add or remove a layer to make it your own. 

You Will Need:


2 1/2 pounds of ground Turkey. 


Approximately 5 large Potatoes.


1 pound bag of Carrots (dip chip style will cook faster).


1 can Sweet Peas (15 oz)


1 can Sweet Cream Corn (14 3/4 oz)


3 cups of Shredded Mixed Cheese








How To Prepare:


Wash, peel, and cube potatoes. 


Boil potatoes, and carrots separately on high until soft. (The carrots will take longer to soften.)


Brown the ground turkey. Drain the turkey in a colander. Season with pepper and stir.


Once they soften, drain the potatoes and mash them. Mix in 2 table spoons of butter and 1/4 cup of milk. Add salt and pepper to taste. 


Preheat oven to 350*.


Once they soften (it will take a while), drain the carrots and mash them. Mix in 1 table spoon of butter. (If they are not completely smooth and slightly gritty, do not worry, they will still taste fine as long as you were able to mash them).


Next you are going to layer these ingredients into a 9X13 casserole dish. 


Layer the meat evenly on the bottom of the casserole. 


Sprinkle 3 cups of shredded mixed cheese on top of the meat. 


Open the can of peas, drain it, then spread them over the cheese. 


Scoop the mashed carrots onto the peas and spread evenly over them. 


Scoop the mashed potatoes onto the carrots and spread evenly over them. 


Open the can of cream corn and spread it over the potatoes. 


Bake this in the oven for 10 minutes. 

Tips:

You can use ground beef if you would like, I just use turkey in attempts to eat healthier. 

The carrots take the longest to soften, so you may want to start boiling them before you start peeling your potatoes. 

Enjoy!

Red Lobster style Cheddar Biscuit's

While shopping online for my hope chest I came across a cookbook labeled, "America's Most Wanted Recipes, Delicious Recipes From Your Family's Favorite Restaurants" by Ron Douglas. Not knowing what recipes were in this book, I took a chance and ordered it hoping for some great recipes. 


Upon receiving the book in the mail I noticed at the bottom it said, "copycat versions of everyone's best-loved food", this made me skeptical because I had thought the book was full of straight from the restaurant recipes. Still skeptical I opened the book and decided to try some recipes. Needless to say, this book is legit and I am glad I purchased it. 


This weeks recipe is definitely fit for the title of the book. Who doesn't LOVE the biscuits from Red Lobster? They are delicious and I have found myself going to Red Lobster specifically for the biscuits. Now I no longer need to go out for these biscuits and can enjoy them from home with whatever dish I desire. 


The best part of this recipe is it is very simple and most of the ingredients are probably already in your fridge and pantry. 

You Will Need:


2 cups of Biscuit Mix ( I used Bisquick)


1/2 cup shredded mild cheddar


2/3 cup milk


4 tbs (1/2 stick) butter


1/4 tsp garlic powder


Parsley flakes, for sprinkling


Cooking spray or vegetable oil (whichever you have on hand).






How to Prepare:


Preheat oven to 450*


Grease cookie sheet with cooking spray or vegetable oil


Mix biscuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.


Spoon 12 balls of dough approximately 1.5 - 2 inches in size onto greased cookie sheet. Slightly flatten dough balls and smooth down tops of the dough balls to prevent hard points from forming. 


Bake for 8-10 minutes, until the tops of the biscuits are brown. 


While the biscuits are in the oven, melt the butter in a pan on low heat and stir in the garlic powder.


When the biscuits are done baking, brush the butter on the tops of the biscuits, sprinkle the biscuits with parsley flakes, and serve them hot. 

Tips: 


The above recipe is how it is stated in the book, if you follow the recipe they will taste like Red Lobster's biscuits but not as strong in flavor. I suggest adding a tad more cheese and garlic to heighten the flavor. 




ENJOY!

Delicious Deviled Eggs

This week my mother hard boiled some eggs for my visiting nieces and nephews to color in honor of Easter. Afterward there were quite a few eggs left uncolored, so I decided to turn them into deviled eggs. 


My mother taught me years ago how to make deviled eggs. The recipe is quite simple, but will not disappoint. 

What you need:


12 Hard Boiled Eggs 


Mayonnaise 


Mustard


Salt 


Pepper 


Paprika




How to Prepare:


Click here if you are unsure how to make hard boiled eggs.


Once your hard boiled eggs are cooled, peel them.


Rinse peeled eggs and cut them in halves (from top of egg to bottom). 


Spoon yolks out of eggs and into a bowl. Mush yolks with a spoon or fork until no longer in large chunks.


Mix in mayo, mustard, salt, and pepper until smooth (some small clumps are ok). The mayo, mustard, salt, and pepper are all added to taste. I use approximately: 3/4 cup of mayo, 1/2 cup mustard, 1/2 tsp of salt, and 1/2 tbsp of pepper. 


Spoon mixture evenly into eggs. 


Sprinkle paprika on top. 

Enjoy!

Dill Potato Salad featuring Apple Bits

According to the "What's in Season" widget on this page, potatoes are in season. This is why I have chosen to share this fabulous potato salad recipe with you this week. 


This recipe was given to my mother by her sister and it is my favorite potato salad that I have yet to taste. 


The recipe makes 10 pounds of potato salad, so it is great for parties and cook outs (and if you just love potato salad). However, if you are looking to make potato salad for a smaller amount of people, you can always cut the recipe in half.

You Will Need:




10 pound bag of potatoes               1 onion 








7 hard boiled eggs                           1 Apple 
(15 min)








24oz sour cream                30oz of mayo








salt and pepper to taste          fresh dill chopped or dill weed spice








How to Prepare:


Peel, dice, and boil potatoes until cooked, but not too soft or hard. Drain and let cool. 


Chop onion, apple, and eggs very small (pea size). 


Mix onion, eggs, apple, mayo, and sour cream. Mix in salt, pepper, and dill to taste. 


Fold potatoes into mixture a little at a time until all potatoes are mixed in. 


Cool in refrigerator. 

This is what 10lbs of potato salad looks like!

Tips:


We use dill weed from a spice bottle... and a lot of it.


We also use a Vidalia Chop Wizard to do all of our chopping.

Enjoy!

Bacon, Egg, and Cheese Crescent - Breakfast Sandwich

This weeks recipe is very simple. 

My mother keeps making me these delicious sandwiches for breakfast, so I decided to share the recipe with my readers. 

You will need:

Eggs

Pillsbury Crescents

                                                                  

Shredded Cheese

Bacon

                                                                              

How To Prepare:


Bake crescents as described on package.


Cook bacon on stove. 


Crack and scramble desired amount of eggs in a bowl. Stir in desired amount of cheese.


Pour eggs into a stovetop skillet and let them cook, lightly stirring them if needed. Flip if needed. 


Cut crescent in half. Cut eggs twice the size of the crescents. Place  bacon on eggs, fold eggs over bacon, and place on crescent. 

ENJOY!

My FAMOUS Cheesecake Recipe featuring an Oreo Cookie Crust

I chose this week to share this recipe in honor of my fiances birthday. Happy Birthday Zachary. :-)

For those who have tried my cheesecake, you know why I am referring to it as "FAMOUS". For those who have not, you will find out. :-)

About six years ago I wanted to make a cheesecake for Christmas, but I didn't know where to start. My mother told me her friend, Phyllis, knew how to make cheesecake and she would ask her if she would share her recipe. I now know many people who are thankful that she did.

This recipe is for plain cheesecake, but in the tips section I will share how I  spruce it up a bit and also how to make it a marble cheesecake instead.


Also, as the birthday boy requested, we experimented with an Oreo cookie crust (which was delicious), however the recipe usually calls for a prepared graham cracker crust. 


I have also made this in a shortbread crust and it was quite enjoyable that way too. 

You will need: 

2 8oz packs of cream cheese                            2 eggs

                        

   3/4 cups of sugar                                          1tsp vanilla

                         

      A pinch of salt                                 Prepared Oreo crust

             
      

How to prepare: 

Preheat the oven at 350*. 

Using an electric hand mixer, mix all of the ingredients together in a medium bowl until smooth. 


Pour mixture into the pie crust. 


Put in oven for 35-45 minutes or until center of cheesecake is slightly giggly. (The cake may be slightly browned too.)


Remove from oven, cover, and place in refrigerator for at least 4 hours. (If you take it out too soon it will be pudding-like.)




Tips: 


I like to spruce my slice up by adding strawberries and melted chocolate. To do this: Slice a strawberry and place desired slices on top of the cheesecake slice. In the microwave, melt a few chocolate chips with 1/3 as much milk. Stir. Add the melted chocolate to a empty ziplock bag and snip a very small amount off the corner of the bag. Squeeze the bag to drizzle the desired amount of chocolate over the cheesecake and strawberry slices. 

You can also make this a marble cheesecake by doing the following: Pour only 1/2 of the mixture into the crust.  Mix 4oz of melted chocolate chips into remaining 1/2. Pour this into crust directly onto other 1/2. Using a spoon swirl the mixture. Bake as directed above. 




ENJOY!

Lemon Butter Potatoes

This potato recipe came with the Publix Aprons Rosemary-Maple Pork Tenderloin recipe found by my mother. I posted the recipes separate for tagging purposes.


These potatoes are so simple and quick to make, yet so delicious! You won't believe the ease and resulting taste of this dish, yet both factors are sure to make it a family favorite.

You will need:


             Cooking Spray                                                   4tbs Unsalted Butter

1 24oz Bag Dutch Baby Potatoes                                        Juice of 1 Lemon

                










2tbs Water                                                                      1tsp Everglades Seasoning




                          












How to Prepare:


Preheat oven to 450*


Cut potatoes in half and place them in a microwave safe bowl. Pour water on them, cover, and microwave on high for 7-8 minutes or until tender.


While waiting on the microwave, cut butter into small pieces and set aside. (If butter is soft, you can stir the seasoning into it.)


When potatoes are done in the microwave, squeeze juice of one lemon over the potatoes, stir in butter and seasoning.


Spray baking sheet with cooking spray.


Spread potatoes on baking sheet in a single layer.


Bake 10-12 minutes or until golden; stirring occasionally.

Tips:


You can use bottled lemon juice, but fresh lemon juice gives a better taste.




ENJOY!

Rosemary-Maple Pork Tenderloin

Last month when my mom went to Publix to do some grocery shopping the Publix Aprons Simple Meals counter was giving out samples of this week's recipe. My mother loved the sample, so she purchased all of the ingredients and we ended up making it that week. After trying this recipe, I could see what all of the fuss was about. It is delicious!


For tagging purposes, the potatoes shown with this dish can be found in a separate post on this blog (but will not be posted until later this week).


Also, I recently had to bring my computer in to be fixed, once I get it back I will upload more photos for this recipe.

You will need:


 1 Pork Tenderloin (approx 1lb)                                  8oz Pre-Sliced Baby Portabella



                    







  3 Sprigs of Fresh Rosemary                                                  1/2 cup Marsala Wine

                












   1 Medium Shallot                                                                  2 cups Beef Stock


                          















         1/4 tsp Kosher Salt                                                   1/2 cup Maple Syrup

                  










              1/4 tsp Pepper                                                      2 tbs Canola Oil      

                













How to Prepare:




Finely chop shallot.


Season pork with salt and pepper.


Preheat large saute pan on medium-high for 2-3 minutes.


Pour canola oil in pan and add pork to pan. Cook 4-5 minutes or until well browned, turning occasionally.


Remove pork from pan and cover to keep warm.


Remove pan from heat and add Marsalla.


Stir in mushrooms and shallots; cook and until wine has completely evaporated (2-3 minutes).


Stir in beef stock, syrup, and whole rosemary sprigs.


Return pork to pan, cover, and cook for 10-12 minutes or until pork is 155*F (turning pork occasionally).


Remove pork from pan; transfer to a cutting board.


Let pork stand 5-10 minutes before slicing; temperature will rise to USDA recommended 160*F.


While letting pork stand, continue to cook sauce 4-5 more minutes or until thickened.


Slice pork into 1 inch thick slices; top with mushrooms and sauce.

ENJOY!