Tina’s Simple Shepherd’s Pie

And yet another recipe from the new Gooseberry Patch cookbook, Mom Knows Best (affiliate link). So many yummy recipes in this one. A review and giveaway coming soon.

It’s no secret that I love shepherd’s pie. It’s comfort food at its best. So when I saw this recipe in there which was a bit different from the one I make I knew I had to try it. And guess what? I LOVED it. I think it is my new go to shepherd’s pie recipe.

Go on, give it a try.

Tina’s Simple Shepherd’s Pie

Ingredients:

2 T. extra-virgin olive oil

1 c. carrots, peeled and chopped

1 c. pearl onions (Here is a You Tube video showing and easy way to peel these babies. You’ll thank me later.)

1 lb. lean ground turkey

1 T. all-purpose flour

3/4 c. low-sodium chicken broth

1 c. frozen peas

1-1/2 t. fresh rosemary, chopped

salt and pepper to taste

3 c. mashed potatoes

Directions:

In a large saucepan, heat olive oil over medium heat. Add carrots and onions; cook until soft, about 5 minutes. Add turkey and cook until browned, about 6 minutes; break up turkey with a wooden spoon. Add your flour and stir to coat. Stir in broth, peas and rosemary; season with salt and pepper. Bring to a simmer. cook until slightly thickened, about 5 minutes. Season with more salt and pepper, if desired. Spoon mixture into an ungreased 9” deep-dish pie plate. Spread mashed potatoes over top. Bake, uncovered, at 400 degrees for about 25 minutes, until heated through and golden.

Makes 8 servings.

Bon Appetite’

You can find this recipe on page 110 of the Mom Knows Best cookbook (affiliate link).

You can also find more yummy recipes if you check out the Gooseberry Patch Pinterest board for this cookbook HERE.

Enjoy!

Kim

 

Balsamic Chicken and Penne

Here is another recipe out of the new Gooseberry Patch cookbook, Mom Knows Best (affiliate link). The review and giveaway for it will be coming very soon. Stay tuned.

I really liked this recipe. The marinade was fabulous and really made the dish. So easy to prepare too, which is a plus in my book.

Here’s the recipe if you wanna give it a try. Anything in Italics are my own personal thoughts cause sometimes you need to know things. *smile*

Balsamic Chicken & Penne

Ingredients:

1/2 c. extra-virgin olive oil

1/4 c. balsamic vinegar

2 T. country Dijon mustard (I am in love with this stuff, like totally)

2 T. sugar

3 cloves garlic, minced

1/2 t. salt

1/4 t. cayenne pepper, or to taste

4 boneless, skinless chicken breasts

8-oz pkg. whole-wheat penne pasta, uncooked (I used GF pasta)

1 bunch asparagus, trimmed, chopped and steamed

Optional: shredded Parmesan cheese (Which in my book isn’t optional because everything is better with cheese. And bacon. But that’s another story.)

Directions:

In a large plastic zipping bag, combine olive oil, balsamic vinegar, mustard, sugar, garlic and seasonings. Squeeze bag to mix well. Add chicken to bag; turn to coat. Seal bag and refrigerate at least 4 hours to overnight, turning bag occasionally. When ready to prepare chicken, drain marinade into a saucepan; heat to boiling for 15 minutes. Meanwhile, cook pasta according to package directions; drain. Broil chicken until juices run clear, about 12 to 15 minutes. Cut chicken into bite-size pieces. To serve, combine chicken, marinade, asparagus and pasta. Toss to coat. Serve with Parmesan cheese, if desired.

Makes 8 servings.

Bon Appetite’

This recipe can be found on page 108 of Moms Know Best Cookbook (affiliate link).

Follow the Gooseberry Patch Pinterest board HERE for more yummy recipes from this cookbook.

Enjoy.

Garden Sloppy Joes

This recipe comes from the new Gooseberry Patch Cookbook, Mom Knows Best (affiliate link). I’ll be doing my review and giveaway for a copy very soon so keep your eyes peeled. Let me start off by saying that I love sloppy joes and I know there are a lot of recipes out there but the one thing I loved about this one is that it had a lot more veggies mixed in so that the meat goes a lot further. The fact that it was delicious is a bonus.

There is no bun in the picture because we didn’t have any gluten free buns on hand so we ate it with some gluten free biscuits that I had made and it was still delicious. But typically you’re going to want to eat this as more of a sandwich.

Here’s the recipe so you can give it a try.

Garden Sloppy Joes

Ingredients:

1 lb. ground beef

1 c. onion, chopped

1 green pepper, finely diced

2 carrots, peeled and grated

1 tomato, diced

1 tomato, pureed

3 T. brown sugar, packed

3 T. catsup

2 T. Worcestershire sauce

1 T. garlic salt

1 t. balsamic vinegar

10 Whole-wheat hamburger buns, split and toasted

Directions:

In a large soup pot over medium heat, brown beef with onion, pepper and carrots; drain. Stir in remaining ingredients except buns. Bring to a boil; reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. Using a slotted spoon, scoop onto toasted buns.

Makes 10 servings.

You can find this recipe on page 106 of Mom Knows Best Cookbook (affiliate link).

If you want to see more yummy recipes follow the Gooseberry Patch Pinterest board for this cookbook HERE.

(Affiliate Link)

Enjoy,

Kim

Slow-Cooked Meatloaf

Here is another yummy recipe out of the new Gooseberry Patch cookbook Slow-Cooker Christmas Favorites. (affiliate link)

I have to admit that when I first thought of trying this recipe I was a bit skeptical. I mean I’ve been making meatloaf the same way for many years now so it wasn’t easy for me to try something new. Because after all why fix what’s not broken right? But I gave it a shot and I was pleasantly surprised.

First off it had really good flavor. Totally different from my recipe and the convenience of the slow cooker made it even more appealing. Though I did make a note of something that I will do next time as I had one thing not turn out exactly right. One side of the meatloaf started to fall apart while the other side was intact. I think it was because the juices gathered on the one side. Next time I’ll take some of the juices out so it doesn’t rest in it. But I will be making it again so that tells you something. *smile* That and I wouldn’t be posting it if it weren’t good. Each recipe I make has to get the seal of approval from the family before I’ll post it on my blog.

Slow-Cooked Meatloaf

2 eggs, beaten

3/4 c. milk

3 slices bread, torn into small pieces

1 t. salt

1/2 t. pepper

1 c. catsup, divided

2 lbs. ground beef

1/2 c. onion, diced

1 oz. pkg. ranch salad dressing mix

In a large bowl, mix eggs, milk, bread crumbs, salt and pepper; let stand for 20 minutes. Add 1/2 cup catsup and remaining ingredients. Mix gently; mound in a greased slow cooker. Spread remaining catsup over top. Cover and cook on high setting for 15 minutes. Turn to low setting and cook for 7 hours.

Serves 6 to 8.

Here’s what it looked like from the start.

You just mound it in there and walk away. Easy peasy.

I hope you enjoy this one.

Kim

Make-Ahead Chipotle Burritos

Right now I’m reviewing another great Gooseberry Patch cookbook called Slow-Cooker Christmas Favorites. (affiliate link) It’s pretty fabulous but I’ll wait until my giveaway to give you all the reasons why I love it.

But for now I’m going to be giving you an opportunity to check out a few recipes that I’ve tried from the book.

This first one was really good. It got thumbs up from the family.

Make-Ahead Chipotle Burritos

2 lbs. boneless, skinless chicken breasts

2 15-1/2 oz cans black beans, drained and rinsed

2 11-0z. cans corn, drained

20-oz. jar salsa (I used Tequila Lime Salsa)

1 canned chipotle pepper in adobo sauce, chopped

2 t. chili powder

2 t. ground cumin

2 t. dried oregano

1 T. salt

flour or corn tortillas

Garnish: sour cream, sliced avocado, shredded cheddar cheese

Divide chicken between 2 one-gallon plastic zipping freezer bags; set aside. In a large bowl, combine all ingredients except tortillas and garnish; divide between bags. Seal and flatten bags; freeze. To prepare, thaw one bag in refrigerator for 24 hours; place contents of bag in a slow cooker. Cover and cook on low setting for 8 hours, until chicken is very tender. Remove chicken and shred using 2 forks. Return chicken to slow cooker; stir to mix. Serve chicken mixture on tortillas, garnished as desired. Serves 6.

(I was in a rush this day so I didn’t freeze anything before hand and I cooked it on high for just 4 hours. I halved the recipe and put the ingredients into the crockpot and mixed it up. It turned out great. I used corn tortillas because we have to use gluten free stuff but we are probably going to use hard taco shells next time as the soft ones kinda fell apart. Flour tortillas would probably work really well too. And if you haven’t seen this trick to shredding chicken you’ll want to check it out. It’ll save you serious time and effort. Click HERE. )

Here’s what it looked like after I shredded the chicken and mixed it all together in the crockpot. YUM!

Enjoy!

 

Crockpot Thai Chicken and Rice

I’m in the process of reviewing another wonderful Gooseberry Patch cookbook called Slow Cooker-Fall Favorites. (Giveaway coming soon!) 

This is one of the recipes I’ve tried so far. It had great flavor and got better with each bite. The whole family loved it. Enjoy!

Thai Chicken and Rice

6 boneless, skinless chicken breasts or thighs, cut into strips

1 red pepper, sliced

1 onion, coarsely chopped

1/2 c. chicken broth

5 T. soy sauce, divided

3 cloves garlic, minced

1 T. ground cumin

1/2 t. red pepper flakes

salt and pepper to taste

2 T. cornstarch

2/3 c. creamy peanut butter

1/4 c. lime juice

cooked rice

Garnish: chopped fresh cilantro, chopped green onions, chopped peanuts.

Arrange chicken, red pepper and onion in a slow cooker; set aside. In a bowl, combine broth and 4 tablespoons soy sauce; drizzle over chicken mixture. Add garlic and seasonings to slow cooker; stir to mix. Cover and cook on low setting for 4-1/2 to 5 hours, until chicken is no longer pink in the center. Remove one cup liquid from slow cooker; mix with cornstarch, peanut butter, lime juice and remaining soy sauce in a bowl. Stir mixture back into slow cooker; increase heat to high setting. Cover and cook for 30 minutes. Spoon over rice to serve; garnish as desired. Serves 6

You can find this recipe on page 158. (Affiliate link)

They also have a Pineterest board for this cookbook so you can check out what the other reviewers are making as well. And be sure to check back because recipes are added all the time.

There is a handy “Print Friendly” button below the post for those of you who want to print it out or you can use the button to pin it.

Have a lovely day my friends.
Kim

Black Bean Turkey Burgers

I’m getting ready to review another wonderful and fun Gooseberry Patch cookbook called Grilling and Campfire Cooking (affiliate link) and this is one of the recipes I’ll be sharing with you from it.

I’m always on the lookout for a new burger recipe. You know, something to kick it up a notch and make it different. Well this recipe was a hit with the whole family.

I hope you enjoy it as much as we did.

 

Black Bean Turkey Burgers

1-1/4 lbs. ground turkey

3/4 c. canned black beans, drained, rinsed and lightly mashed

1 c. tortilla chips, crushed

1 T. chili powder

1 T. ground cumin

salt and pepper to taste

6 hamburger buns, split

In a large bowl, combine turkey, beans, tortilla chips and seasonings. Mix well with your hands and form into 6 patties. Grill over medium-high heat for 6 to 8 minutes per side. Serve burgers on buns, topped with a scoop of Avocado & Onion Slaw. Makes 6 servings.

Avocado & Onion Slaw

3 T. mayonaisse

1 T. vinegar

1/4 t. salt

1 avocado, halved, pitted and cubed

1/2 c. onion, thinly sliced

Mix together mayonnaise, vinegar and salt until well combined. Stir in avocado and onion.

I used our George Foreman grill to cook these and they came out really juicy and yummy. We also opted out of using buns since we are gluten free and all but I think you can taste the burgers and the slaw that much more because of it. *smile*

You can find this recipe on page 53 of the Grilling and Campfire Cooking cookbook (affiliate link). 

Bon Appetite’

Kim

Fantastic 40-Clove Chicken

I’m currently reviewing another wonderful Gooseberry Patch cookbook called “101 SUPER-EASY Slow-Cooker RECIPES” (affiliate link) and this is one of the recipes that I’ve tried so far. It was very yummy and VERY easy to make.

You just salt and pepper your chicken and place it in your crockpot.

Next you’re going to throw your 40 cloves of garlic in there. Yes, I used exactly 40 cloves of garlic. I’m a little OCD when it comes to stuff like that. If it says 40 by golly I’m putting in 40. My son even asked if I used 40 cloves so I think he may have a little bit of that too. *smile*. Oh and to save time I purchased already peeled garlic at the store. Highly recommend you doing that.

Next you add your seasonings and the broth and let it cook for 4 to 6 hours.

This is what it looks like when it’s done. You will remove the chicken and make a sauce out what’s left behind. Yum!

Everyone in the family liked this dish.

Here’s the full recipe for ya.

Fantastic 40-Clove Chicken

4 boneless, skinless chicken breasts

2 t. salt

1 t. pepper

40 cloves garlic, peeled

3/4 c. dry white wine or chicken broth

1 t. dried thyme

1-1/2 t. dried rosemary

1 bay leaf

1 T. butter

Season chicken with salt and pepper; place in a slow cooker. Add garlic, wine or both and seasonings to slow cooker. Cover and cook on low setting for 4 to 6 hours, until chicken juices run clear. Remove chicken from slow cooker and pour juices through a strainer, mashing some garlic cloves through as well. Discard bay leaf. Cook juice mixture in a saucepan over high heat until thickened, about 6 to 8 minutes. Add butter to sauce; stir until mixed. Drizzle sauce over chicken.

Serves 6 to 8

Bon Appetite'

Kim

Very Veggie Mac & Cheese

This is one of the recipes that I’m trying out from the new Gooseberry Patch book that I’m reviewing called Good-For-You-Everyday Meals. My review of the book will be coming up very soon. Meanwhile enjoy the recipes that I get to share with you.

This recipe is comfort food at it’s best. I mean who doesn’t like mac & cheese? Add some veggies and you could say it’s “good” for you. This is a lightened up version of your typical mac & cheese so make it without guilt.

I go ahead and get all my veggies chopped up while the macaroni is cooking.

Make it gluten free by using macaroni like the kind I used  below.

I loved the idea of throwing your veggies into the same pot as the macaroni near the end of the cooking time. Saves dirtying up more pans.   Drain your pasta and veggies and put in a big bowl.

Making the sauce was a snap. I used the same pan as I had cooked the other things in.

Sauté’ your onion and garlic

Throw in your milk mixture and cheeses and heat until nice and creamy.

Toss it all together and Voila!

Serious yumminess!

Very Veggie Mac & Cheese

8-oz. pkg. elbow macaroni, uncooked (I used gluten free macaroni)

1 c. carrots, peeled and sliced

1 c. broccoli, chopped

1 c. cauliflower, chopped

1-1/4 c. fat-free milk

2 T. cornstarch

2 T. extra-virgin olive oil

1 onion, chopped

4 cloves garlic, minced

1/2 c. reduced-fat shredded Monterey Jack cheese

1/2 c. reduced-fat shredded Cheddar cheese

1/4 c. reduced-fat cream cheese.

Prepare macaroni according to package directions; add vegetables to cooking water during the last 5 minutes of cooking time. Drain; place in a serving bowl. Meanwhile, whisk together milk and cornstarch in a bowl; set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes. Add milk mixture to onion mixture; bring to a boil, stirring constantly. Reduce heat to low; add cheese. Cook and stir until cheeses are melted; pour over macaroni mixture. Toss until well combined.

Makes 8 servings.

This recipe can be found on page 166 of the cookbook.

*affiliate link below* Clicking on the picture below will take you to Amazon where you can take a “Look inside”.

Feel free to

and use the Print Friendly button below the post to print it out if you like.

Be on the lookout for more yummy recipes coming up very soon. I also have a Recipe index where you might find more tantalizing recipes.

Have a lovely day.

Kim

Cheesy Jalapeno Stuffed Chicken Breasts

Okay, on whim while talking with my BFF we came up with this delightful chicken recipe. When I say came up with I mean we’ve seen similar ideas around but I just used what I had on hand and came up with this particular dish. I hope you enjoy it. It got 5 thumbs up from the fam.

Ingredients:

• 3 large chicken breasts or 6 small
• 4 oz. of cream cheese, softened
• 1/2 cup of pepper jack cheese, shredded
• 4-6 jalapenos, diced (You decide how hot you like it)
• 6 slices of bacon
• favorite bbq sauce

Directions:

If using large breasts cut in half through the middle (not lengthwise). Take one end and make a slit through the middle making sure not to go all the way through to the back. This is your pocket for the stuffing.

Meanwhile grab a small mixing bowl and add your cream cheese, pepper jack cheese and chopped jalapenos and mix together.

Now take your mixture and stuff about a tablespoon or so into your chicken pocket. Place into a baking dish that has been rubbed with bbq sauce. Now take your bacon, cut it in half and lay the pieces over your chicken. Finally, take your bbq sauce and slop it alllll over your chicken.

Cook in a 400 degree oven for approximately 40 minutes or until juices run clear.

Enjoy!

Quick Coq au Vin

Quick Coq au Vin

1/4 . all-purpose flour (I used brown rice flour)

salt and pepper to taste

1 lb. chicken breasts

1/4 c. water

2 T. olive oil, divided

1-1/2c. sliced mushrooms

2 carrots, peeled and sliced

1 t. dried rosemary

14oz. can chicken broth

1/2 c. red wine or grape juice

1 T. tomato paste

Combine flour, salt and pepper in a bowl. In a separate bowl, whisk together water and 2 tablespoons flour mixture; set aside. Toss chicken in remaining flour mixture. Heat one tablespoon oil in a skillet over medium heat. Cook chicken until golden on both sides, about 10 minutes. Remove chicken and keep warm. Add remaining oil to pan. cook vegetables and rosemary until vegetables are softened. Add broth, wine or juice and tomato paste; bring to a simmer. Return chicken to skillet; cover and simmer until cooked through. Transfer chicken and vegetables to a serving plate. Increase heat to medium-high. Stir water mixture into skillet; cook until thickened. Top chicken mixture with sauce and parsley.

Serves 4.

Feel free to

Or use the handy Print Friendly button located at the very bottom of the post.

This comes out of the Gooseberry Patch 101 Stovetop Suppers.

As always Gooseberry Patch has given me permission to review and post recipes from the cookbooks that I own. This post also contains affiliate links.

Bachelor-Style Skillet Lasagna

This recipe comes out of one of my now favorite cookbooks of the Gooseberry Patch collection. (Review of the book coming soon.)

 

I chose this recipe because I was in a pinch for time and it became a supreme hit with my family. Total thumbs up from everyone. So not only was it quick and easy, it was tasty too.

As always if I change something to make it a wee bit healthier or gluten free, it will be in italics.

Bachelor-Style Skillet Lasagna

1 lb. ground turkey or beef

2 14oz. cans of beef broth (I used chicken broth)

14-1/2 oz. can diced tomatoes (I used 1 jar of organic salsa)

1/4 t. Italian seasoning

1/4 t. garlic powder

2 c. rotini pasta, uncooked ( I used 1 16oz. bag of brown rice pasta shells)

1/2 c. shredded mozzarella cheese

Garnish: grated Parmesan cheese

Directions:

Brown meat in a skillet over medium heat; drain. Stir in broth, undrained tomatoes and seasonings; bring to a boil. Stir in uncooked pasta. Cover and simmer for 12 to 14 minutes, until pasta is tender. Stir in mozzarella cheese. Top with Parmesan cheese. Serves 4.

As always you can or you can use the printer friendly button below the post to print it out in pdf. format.

You can find this recipe on page 106 of Garfield...Recipes with Cattitude!

OXOX,

Kim

*this post contains affiliate links*

Almond Chicken! GF Gooseberry Patch Conversion Recipe!

Here is the next installment of my series of converting Gooseberry Patch recipes to gluten free.

Although this one didn’t have a lot of things to change I still wanted to share it with you as it received thumbs up from the whole family.

As always my conversion notes will be in italics.

Almond Chicken

1/3 c. soy sauce (I used GF Organic Tamari Soy Sauce )

1 t. garlic powder

3 lbs. boneless, skinless chicken breasts, cut into bite-size pieces

1/2 c. whole wheat flour (I used brown rice flour)

1/2 c. almonds, finely chopped (I put these through the processor to make it easier)

1/2 t. salt

1/2 t. pepper

2 T. corn oil ( I used coconut oil)

cooked rice or lo mein noodles (I used Organic Brown Basmati Rice)

Combine soy sauce and garlic powder in a large bowl; add chicken. Let stand for about 20 minutes; drain. In a separate bowl, combine flour, almonds, salt and pepper. Add chicken to flour mixture; toss to coat lightly. Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add chicken mixture and reduce heat to medium. Cover and cook, stirring often, for about 20 minutes, until chicken juices run clear. Serve over cooked rice or noodles.

Makes 8 servings.

You can find this recipe and many more in Gooseberry Patch’s Mom's Very Best Recipes .

And as always, feel free to use the handy “printer friendly button” below the post or you can for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

KIM

*this post does include affiliate links*

Fun With Kale!

Well if the title didn’t lure you in I don’t know what would have, because fun follows Kale where ever it goes. Right? Yeeeeeah….let’s just move on shall we?

Last week I saw they had organic kale at my local grocery store so I decided to buy a bag. If you’ve ever bought a bag of kale before, you know that one bag goes a long way.

With that being said, I started to get a little creative with my bag of kale. And since I didn’t want to keep the fun all to myself, I thought I would share a few of the “fun” ways I used it this past week. Because I know that cooking with Kale is your idea of “fun” too. AND just so you know, one bag covered all of the first 4 recipes.

1. Kale and Egg Scramble: Sauté a handful of kale with a 1/4 of chopped onion and 1/4 cup of chopped bell pepper in butter until kale reduces in size and onions and peppers are cooked through. Put two slightly whipped eggs in with the veggie mixture and cook to how you like it. Add a little salt and pepper and you’re done. So yummy and so good for you!

2. Roasted Kale, Brussels Sprouts and Onions- Cut your brussels sprouts (home grown is best) in half and place in large bowl. Throw in 2 big handfuls of kale and 1 chunky cut onion. Mix with a couple tablespoons of olive oil. Spread out on one or two cookie sheets and bake at 425 for 25-30 minutes or until done. Salt and pepper to taste.

3. Kale and Mushroom Stroganoff- This is only good if you like mushrooms, which I do, which is why I made it. Three out of five of my family love mushrooms. So 3 of us REALLY liked this and the other 2 tolerated it. But if you’re super cool and like mushrooms this is a great vegetarian dish.

4. Black Bean and Kale Burgers- Basically I took my favorite Black Bean Burger Recipe and threw in a handful of kale while in the food processor. I admit, this made the burgers turn a little green but they still tasted good. Really. Don’t skimp on putting smooshed avocados on top. It ups the YUMMO factor!

5. Let’s not forget Kale Chips. I’ve made these in the past with great success. The kids love them which is a bonus.

6. I think I’ll try these two recipes next. Coconut Curry and Kale Soup and Creamy Sausage and Kale Soup.

Well there you have it. Have I convinced you to try Kale? If you’ve tried it before, what’s your favorite way to eat it?  Do tell.

OXOX,

Kim