Cottage Pie

6 potatoes peeled and cut
2 TBSP butter
1 C. milk/cream
2 C. pepper jack cheese
1 tsp salt

2 lbs ground beef
1 onion diced
1 tsp salt
2 tsp garlic
1 tsp cumin
1 tsp smoked paprika
2 tsp cinnamon
2 cans black beans
1 can corn
1 large can diced tomatoes
1 can green chilies
1 C. pepper jack cheese/cheddar cheese

Heat oven to 350. Spray baking dish with oil.

Boil potatoes until fork tender. Drain and mash until smooth. Add butter and milk until desired consistency. Stir in cheese and salt.

In a skillet over medium heat add onion, beef and salt until slightly cooked. Add garlic, cumin, paprika and cinnamon. Complete cooking until browned. Add beans, corn, green chilies and tomatoes.  Mix well.

Transfer mixture to baking dish. Sprinkle with 1/2 the pepper jack/cheddar cheese. Top with mashed potatoes. Cover with remaining 1/2 of cheese.

Bake 30 min until golden on top.

Chicken Stew - Crock Pot

6 chicken breast/12 tenders cut into bite size pieces
2 TBSP butter
1 onion diced
8 red potatoes diced
2 C baby carrots cut in half
2 C fresh green beans cut/2 cans green beans
1 C celery diced
2 cans cream of chicken soup
1 C milk
1 C sour cream
2 packets dry ranch dressing mix
2 tsp Parsley
Salt/Pepper

Melt butter on the bottom of crock pot. Add all veggies on top and stir. Add chicken. Sprinkle with salt and pepper.

Mix together soup, milk, sour cream and ranch dressing mix. Pour on top of chicken.

Cook on high 3-4 hours. Low 4-6 hours.

Sprinkle with Parsley and serve.

Serves 8-10

Grandma & Papa Fishies Hamburger Soup

In a big pot brown:

2-3 lbs hamburger meat
1 onion chopped

Add and bring to boil:

2+ quarts beef stock
(1) 28 oz can diced tomatoes
3 bay leaves
1/2 tsp dried thyme
1/2 tsp dried basil

Add:

1 1/2 C. celery diced (about 4 stocks)
2 potatoes peeled and diced
2 cans green beans
1 can or 1/2 bag frozen corn
1/2 tsp salt
1/2 tsp pepper

Simmer until potatoes are done. About 30 min.

Add before serving:

2 C. cooked macaroni noodles

Sprinkle with cheddar cheese.

Serves about 10-12

Uncle Jordon's Corn Chowder

(2) 15 oz cans whole kernel corn - undrained
(1) 15 oz can creamed corn
2 lbs bacon/pork belly
6 stalks celery chopped
7 medium red potatoes cubed
1 red bell pepper diced
16 oz half & half
2 TBSP flour

Chop bacon and fry. Cook potatoes in large pot. Add celery and bell pepper. Add water to cover veggies. Add both corns. Stir over low heat.

In measuring glass, mix flour into half & half, pour into soup. Stir until thickened. Serves 10-12.

Vegetable Roast

3-4 lb rump/arm roast (I just got the Trader Joes Roast it was almost 3lbs)
2 cups Carrots diced small
4-6 White Potatoes diced small
2 Yellow Onions diced small
3 Garlic Cloves chopped
1 green/red bell pepper or 1 Anaheim chile diced small
2 tsp salt
1/2 tsp pepper

1 1/2 tsp Brown gravy mix
3 TBSP flour
1/4 c. cold water

 Place roast in crock pot, mix the flour, water and brown gravy mix into a thick sauce like paste.  Pour over the meat.  Sprinkle the salt, pepper and garlic over the top of meat and sauce.  Place carrots, potatoes, bell pepper and onion around and on top of meat.

Cook in crock pot over LOW heat for 10 hours.  Once meat is tender about 8 hours, you can shred the meat and stir.  Continue to cook remaining time.

There is NO water or broth in this.  That is OKAY.  The fat from the meat and fluid from the veggies will make this PERFECT!

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Chicken Pot Pie

Pre-heat oven to 350

*  2 cups organic baby carrots cut in half
*  3 small potatoes from the Trader Joe's Potato Medley (I like to mix up the colors of potatoes, purple,  red and yellow)
*  1 small onion
*  6 hard boiled eggs
*  1 large can cream of chicken soup or cream of mushroom is ok (optional, add heavy cream substitute)
*  2-3 chicken breast boiled and chopped
*  1 cup chicken broth (or use the broth from boiling the chicken)
*  4 cups Bisquick (Trader Joes, multi-grain baking mix)
*  2 cups milk
*  1 stick of butter
*  1 cup peas
*  3 garlic cloves (optional)

Start with boiling your eggs.

In a separate pot boil your chicken until cooked thoroughly.

While chicken is boiling chop carrots, potatoes and onions.

Remove chicken and leave about 1 cup of broth in pot.  Add carrots and onions and boil for about 5 min.

While boiling; in a separate bowl mix Bisquick and milk.  This is your topping.  It should be thick but easy to spread.

Chop chicken and add chicken, cream of chicken soup and potatoes to carrots and onion mixture.

Turn down heat to low.  Stir occasionally.

Melt butter.

Add mixture to a large deep baking dish.  Spread evenly.

Cover the top with peas. 

Peal eggs and use an egg slicer to slice, placing them on top of the peas covering the entire dish.

Spread the topping CAREFULLY over the eggs so the edges touch the side of the dish (so the butter doesn't go into the mixture and stays on top of the topping).

Drizzle the butter over the top of the topping.   

Bake 30-45 min UNCOVERED until the top is golden brown and cooked through.  Not doughy in the middle.  Check with a fork or knife, should be like a biscuit.


FILLING:

LAYERING EGGS OVER PEAS:

TOPPING AND BUTTER:

FINAL: