Irish Shepherd's Beef Pie

Tip:  Read directions completely before preparing.

3 cups mashed potatoes

1 pound lean ground beef (93/7)

1 medium onion, chopped

2 cloves garlic, chopped

2 tablespoons Kerrygold Softer Butter

2 tablespoons all-purpose flour

2 tablespoons ketchup

2 cups beef broth

2 tablespoons browning and seasoning sauce

1 teaspoon fresh minced thyme

1/4 cup peas

1/4 cup carrots, finely diced

1 cup shredded cheddar cheese

Crumble the ground beef into a large skillet over medium heat, cook meat until no longer pink.

Add onion, garlic, thyme, peas and carrots and cook another 3 minutes, then set aside.

Preheat the oven to 400 degrees F. 

Over medium heat, melt the Kerrygold butter in a skillet.  Stir in the flour and cook and until light brown in color, about 5 minutes.

Let cool off a bit then gradually stir in the broth, ketchup and browning sauce until smooth.  Set over medium heat and simmer until thick.

Stir the sauce into the ground beef and transfer to a casserole dish.

Top with mashed potatoes.

Sprinkle the cheese over the potatoes.

Place dish in oven and bake for 15 to 20 minutes, until potatoes are toasted and cheese is melted.  Enjoy!

Tip:  Truly traditional Irish Sheppard's Pie uses ground lamb instead of ground beef.

Beef and Broccoli Stir Fry

Do you like Stir Fried Beef and Broccoli? Here’s the secret to soft tender beef. Marinate/rest meat for 15 minutes in the following ingredients. It the secret to tenderizing beef. I used very thin sliced Beef Bottom Round Steak. Do not use more than 1/2 a teaspoon of baking soda per pound of beef or it will leave a bad taste. Add onions and stir for about 1 minute. Add meat and stir fry for 2 minutes. Add sauce mix and stir until thickened. Add Broccoli 0and stir until coated with sauce! Blanch your Broccoli before adding. Serve immediately!

For the sauce, mix the following ingredients in a bowl:

1 tbsp, Soy Sauce

1 tbsp, Oyster Sauce (Lee Kum Kee’s Premium I find the the best)

1 tbsp, Hoisin Sauce

4 tbsp, water

1 1/2 tsp, corn starch

1 tbsp, Minced Garlic

1/4 tsp, black pepper

Creamy Green Chile Turkey Enchiladas

Tip:  Read directions completely before preparing.

Ingredients:

The Turkey Stuffing:

1 ¼ pounds, ground turkey

1 (4 oz.) can of mild Hatch’s green chilies,  drained

1/2 cup chopped onion (about ½ medium onion)

1/2 teaspoon, salt

1 teaspoon, comino (cumin)

The Green Chile Cream Sauce

½ cup chopped onion (about ½ medium onion)

1 can (15 ounce) Hatch’s Green Chile Enchilada Sauce

½ cup milk

½ cup heavy cream

8 oz. sour cream

2 teaspoons Knorr Chicken Bouillon

Assembly:

8 – 6” corn tortillas

1/3 cup canola oil

8 ounces (about 2 cups) cheddar jack cheese, shredded

¼ cup chopped green onions

Directions:

The Turkey Stuffing:

Preheat oven to 350 degrees.

In a large nonstick skillet, over medium high heat, add about 1 teaspoon canola oil.  Add the ground turkey and sauté until cooked through, about 5 minutes.  Add onions and chopped green chilies and mix with turkey.  Continue cooking about 3 minutes until onion is translucent.

Add minced garlic, mix and sauté another minute.

Remove from pan and set aside.

The Green Chile Cream Sauce:

In the same skillet, over medium heat, add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.

Add Hatch’s Green Chile Enchilada Sauce.  Add the Knorr Chicken bouillon and stir thoroughly.

Slowly whisk in the milk, heavy cream and sour cream.  Let continue cooking until the mixture is lightly bubbling and has thickened, about 4-5 minutes.  Remove from skillet and set aside.

Assembly:

Softening the Corn Tortillas for Assembly:

In the same skillet, but cleaned, soften the corn tortillas by adding the canola oil and heating over medium high heat.  Once the oil is hot, add one corn tortilla at a time, using a pair tongs.  Turning tortilla over in about 10 seconds.  Once softened bout 5 seconds, remove from pan and set aside.  Continue same process until all 8 tortillas have been softened.

Set up all the ingredients to prepare for rolling the enchiladas.  In an approximately 9” x 11” baking dish place one tortilla and add ¼ cup of turkey, 2 tablespoons of cooked Green Chile Cream Sauce, 1 tablespoon chopped onions, and 1 tablespoon shredded cheese.  Roll up and place at one end of dish.  Continue process until all 8 tortillas have been filled, rolled and placed as shown below.

Top with some of the remaining, if any, turkey, and onions.  Pour the Green Chile Cream Sauce over the top of the enchiladas.  Top with all the remaining cheese as shown below.

Cover dish with aluminum foil and bake for 1 hour, until the enchiladas are bubbling, hot and lightly browned. Serve and Enjoy!!!!

Serves:  8

Indian Flatbread

Tip: Read directions completely before preparing.

Ingredients:
1 cup, Full Fat Natural Plain Yogurt
1 cup, Bread Flour, I use King Arthur*
2 teaspoons, Baking Powder

1/2 cup butter
3 Cloves garlic finely minced
parsley roughly chopped
1 pinch salt to taste

Directions:
In a large bowl combine the flour and baking powder. Add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. Use your hands to really bring the dough together.

Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into six balls.

Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.

Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, parsley and salt in the microwave for about 30 seconds.

Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it with the garlic side down into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

Once the bread is nice and toasty on each side remove from the heat.

Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm.

Tip: You can store at room temperature for 3 days and reheat on a pan.

Asian Stuffed Chicken Leg Quarters

Tip: Read directions completely before preparing.

Ingredients:

4 chicken leg quarters

2 tablespoons carrots, minced

2 tablespoons green onions, minced

2 tablespoons bamboo shoots, minced

2 tablespoons water chestnuts, minced

1/4 bean sprouts

1/2 cup cabbage, finely shredded

2 tablespoon sesame oil

2 tablespoons soy sauce

2 garlic cloves, minced

1 bunch of bean thread

1/2 lb ground pork

Directions:

In a bowl place the bean thread and cover with water.  Let soak for 10 minutes. Drain water. And place in large mixing bowl. Set aside.

Any brand of bean thread is good.

Soaking Bean Thread

Wash the chicken, begin by deboning it. You may want to ask you grocer butcher if they will debone it. If they do not offer this service, here is a link to a video showing exactly how to debone a leg quarter!  Below you can also view how to debone, with a few photos. When you have completed deboning the chicken, set aside.

How to Debone a Chicken Leg Quarter (Click to view video.)

Drain water from the bean thread and chop up into about 1 1/2 inch length. Place in a large mixing bowl. Add carrots, green onions, bamboo shoots, water chestnuts, bean spouts, cabbage, ground pork, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, garlic and mix.

Take one leg quarter and firmly stuff it, as shown below. Turn over the leg quarter, with skin side up and place in an approximately, 7 x 11 1/2 baking dish.

Preheat oven to 375 degrees F.

Mix the remaining sesame oil and soy sauce and brush over the chicken. Cover dish with foil and seal.

Insert dish in oven and bake for 55 minutes. After 55 minutes are up, remove aluminum and bake another 15 - 20 minutes, or until the skin is nice a brown. Serve and Enjoy!

Servings: 4

Tip: This dish can be served with a salad or any side dish you prefer.