Mini Shepherd's Pie

These are biscuits filled with mashed potatoes and meat, and then topped with cheese. I was really happy with how these turned out when I made them. They turned out pretty perfect even though I had never made them before. I was nervous about the biscuits turning out and I was afraid I was going to burn them or they were going to turn out doughy. But they didn't. Phew! These have a lot of flavor and they are fun to make. It's a neat creation. Adam and I ate about two each last night because they are fairly rich from the biscuits.

Mini Shepherd's Pie

1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
        (I also included chopped red bell pepper for added flavor and color)
2 tablespoons chopped fresh parsley leaves (I used dried parsley)
1 tablespoon chopped fresh rosemary leaves (I used dried rosemary)
1 1/2 cups leftover mashed potatoes (I used a pouch from a box of Betty Crocker Roasted Garlic Mashed Potatoes and it took me less than 5 minutes to make and I didn't need the next two ingredients)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar

Preheat oven to 425 degrees F.

Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. 

(I took a spoon and futher molded the biscuits into a bowl shape after I baked them half way.)

Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined. 

 Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder. (Or just cook up the box potatoes)

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. 

 Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Olive Garden's Zuppa Toscana Soup

Zuppa Toscana Soup
1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve.

I also like to cut up a fresh tomato and place it in my bowl of hot soup as well. Mmm.... Tomatoes make everything better.

I made this last night and made it with my Olive Garden bread stick recipe and my Olive Garden salad recipe.

Eat with:
Olive Garden's Salad and Dressing 
Olive Garden's Bread Sticks 

Award Winning White Chicken Chili

The 24 other chilis that we were up against. Ours is in the red crock pot.

 Adam holding our prize!
The Most Original Chili

Adam and I got this recipe originally from my sister Amber. (Thanks Amber for sharing!!) It's been one of our favorites and Adam expands on it each time we make it. Our ward was having a talent show/chili cook off last night and there were 24 people who brought their chili. Adam and I brought this White Chicken Chili and there were about 3 other people who brought white chili as well. There were five awards that they were giving out: the spiciest, the most appealing looking, the chunkiest, the most original, and the best overall. We were awarded the most original, and all the five that they picked had to taste really good too for them to be awarded the prizes. Each chili was given a number so that it could be anonymous and we heard several people comment on how good our white chili was. We even heard the judges talk about it, so this is seriously a keeper recipe!

White Chicken Chili

Ingredients:
1 pound boneless, skinless chicken breasts (I used one chicken breast and it was plenty)
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
2 1/2 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes


Our additions:
1-2 Potatoes cut into 3/4 inch cubes
2-3 big carrots chopped
Extra cayenne pepper
Corn
1/2 package of Bacon
We used Rotisserie Chicken rather than Chicken breasts... yum!
Just make sure these are all cooked and added to the pot!

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
-thefoodnanny.com

THANKS AMBER FOR SHARING YOUR RECIPE!!

Crock Pot Chicken Curry

I grew up on eating curry and I've been using the same recipe for years. Adam saw this recipe posted by his sister-in-law, Whitney, and he made it. It was way yummy and tasted more authentic than the stuff I make. It almost tasted like something you would get at an Indian restaurant. She got it from Kraft Recipes.

Crock Pot Chicken Curry

10 Chicken thighs (We chop it in 1-1 1/2 inch cubes)
1 Jar of chunky salsa
1 Onion chopped
2 tablespoon Curry powder
1 cup Sour cream
1 Potato chopped

Put it all in a crock pot except for the sour cream and cook on low for 8 hrs or high for 4. Then mix in the sour cream and serve with rice.