Farmer's Pie

Farmer's Pie
A Step By Step Recipe!
Difficulty: Moderate

A Perfect Meal In One!

Ingredients
2   9" pie crust
2 tbsp butter
2 cups mashed potatoes, cooled (leftovers are perfect)
1 1/2 cups shredded cheddar cheese
2 cups cooked rotisserie chicken, shredded
1 cup smoked kielbasa sausage, sliced
1 1/2 cups carrots, peeled and sliced
1/2 onion, chopped
1 cup celery, sliced
3/4 cup fresh corn
1/2 cup frozen peas
1 tbsp Better Than Bouillon, chicken base
2 tsp Herb De Provence
pepper
3/4 cup half-n-half

Egg Wash
Ingredients
1 egg
2 tbsp cream

Directions
Preheat oven to 360 Degrees F.  In a sauté pan on medium heat, melt butter and add; carrots, celery, onions for 5 minute with lid on to cook the vegetables until slightly tender.  Add the corn, peas, Herb de Provence, better the bouillon, pepper and half-n-half, cook for a few more minutes to reduce liquid, set aside to cool.  To assemble the pie, you'll need a 9 inch spring form pan.  Place first pie crust in pan and line the bottom and sides of pan.  The dough should go up the sides about 2 1/2 to 3 inches. Line the bottom of pan with the cooled mash potatoes.  Next, add the shredded cheddar cheese, kielbasa sausage, shredded cook chicken, sautéed vegetables and liquid in order.  Place the second pie crust and tuck and roll the sided until pie is sealed.  In a small bowl mix, egg and cream to create an egg wash.  With a pastry brush, brush egg wash on the top pie crust and then cut small slits to vent.  Sprinkle fresh cracked pepper on top of pie crust and cook pie for 50 minutes.  Set aside pie for 20 minutes to cool, use a knife to circle inside of pan to release any pie dough that might have stuck to the pan.. Release the Spring form pan carefully.  Slice like a pie and serve!
Serves 6

Step-By-Step Photos 



Irish Apple Cake

Irish Apple Cake
A Traditional Sweet Of Ireland!
Difficulty: Easy

Ingredients
4 tbsp butter
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled, and sliced thin
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup all-purpose flour
Whipped cream or ice cream for serving

Directions
Preheat the oven to 350°F. Generously grease an 8-inch square cake pan or bread pan. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, and vanilla and stir well. Sift in the dry ingredients and mix well. Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes. Let cool in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or ice cream.  Dust with powdered sugar (optional).
Serves 8



Apple Cider Pork Chops

Apple Cider Pork Chops
Served With Rice And Black Eyed Peas
Difficulty: Easy

Brining Prior To Grilling Helps Retain Moisture In The Pork Chops!

Ingredients
4 thick center cut pork chops
5 cups apple cider, divided
3 tbsp salt
2 cups apple, cubed
3/4 cup golden raisin
2 tsp garlic powder
2 tbsp butter
1 tbsp brown sugar
salt
pepper
olive oil for coating

Directions
Place the pork chops in a large freezer bag with 4 cups of apple cider and 3 tbsp. of salt, release as much air out of the bag before sealing.  Place pork into the refrigerator to brine for at least 4 hours.  Drain pork from the liquid and wipe off excess liquid; coat chops with olive oil and dust with garlic powder, salt and pepper.  prepare outdoor grill and cook the chops according your likeness.  The grilling time will vary according to the thickness of the chops.  Internal temperature for medium is 155 Degrees F and for well done is 170 Degrees F.  To prepare the apples; in a large skillet over medium heat, melt butter and sauté the apples until slightly tender.  Add brown sugar, raisins and 1 cup of apple cider. Reduced on high heat the apple cider until liquid is reduced by half.  Let grilled chop rest for 5 minutes before topping the chops with the sautéed apples and raisin.
Serves 4

Roasted Tomato Salad

Roasted Tomato Salad
The Essence Of Greece In This Salad!
Difficulty: Easy

Serve With Your Favorite Dressing.

Ingredients
2 bags spring mix salad, prewashed
8 Campari or Roma tomatoes, halved
12 cloves garlic
1/2 large onion, sliced
1 cup of kalamata and green olives, pitted
1 cup feta cheese, cubed
1/2 cup pignoli nuts
1 tbsp dried oregano
salt
pepper
olive oil for drizzle

Directions
Preheat oven 350 Degrees F.  Place tomatoes, onions, garlic cloves on a foil lined sheet pan (makes clean-up easier).  Drizzle with olive oil, salt, oregano, pepper and toss tomatoes, onion and garlic until well coated.  Cook for 1 1/2 hours.  Cool tomatoes to room temperature before assembling salad.  Place spring mix on a chilled plate, then assemble your salads with the roasted tomatoes, onions, garlic and the rest of the flavorful ingredients.  Serve with a simple oil and vinegar or your favorite dressing!
Serves 4

Roasting On A Lined Sheet Tray, Makes Clean-up Easier!!

Homemade Glazed Doughnuts

Homemade Glazed Doughnuts
Homemade Never Tasted So Good!
Difficulty: Moderate

Ingredients
3/4 cup scalded milk
1/2 cup granulated sugar
1/4 tsp salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 tsp nutmeg, grated
1/3 cup butter, softened
2 eggs, beaten
oil for deep frying

Directions
In a medium bowl or electric mixer bowl, stir together the scalded milk, sugar, nutmeg and salt.  Add 2 cups of the flour to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk, about 30 to 45 minutes.  On a lightly floured surface, roll the dough out to 1/2 inch thick.  Cut into circles using a doughnut cutter, or round cutter. Set aside to rise for 30 to 40 minutes.  Heat 2 inches of oil in a deep heavy frying pan to 375 Degrees F.  Fry doughnuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm.

Glaze
Ingredients
2 cups confectioners' sugar
6 tablespoons milk
Directions
To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
 

 



Grilled Delmonico Steak With Bourbon Caramelized Onions

Grilled Delmonico Steak With Bourbon Caramelized Onions
Served With Red Bean TexMex Rice!
Difficulty: Easy

A Flavorful Topping To Any Grilled Meat!

Ingredients
4 Delmonico or Ribeye Steaks
2 1/2 cups onions, sliced in rings, thinly
2 tbsp garlic, minced
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
1 shot Kentucky Bourbon
salt
pepper

Directions
Preheat outdoor grill, bring steaks to room temperature and season with salt and pepper.  Grill steaks to your liking.  As you grill the steaks, in a large frying pan on medium heat; add butter, oil, onions, garlic and sugar.  Sauté on medium heat until onions wilt down and start to caramelize, around 30 minutes, Pull pan away from heat and add shot of whisky to the onions, return to heat for a few more minutes; season with salt and pepper to taste.  When steaks are done, set aside for at least 5-10 minutes for the juices to remain in the steak.  Serve with Bourbon caramelized onions on top of steak.

Red Bean TexMex Rice
Ingredients
2 cups Texmati Rice
4 cups chicken broth
1 cup canned dark kidney beans, drained, rinsed
1 small can, grilled green chilies, chopped
2 tbsp fresh cilantro, minced
1 tbsp garlic, puree
salt
pepper
1 cup shredded cheddar cheese for garnish
1/4 cup green onions, sliced for garnish

Directions
Place in a large pot with cover, add all the ingredients, except for the garnishes.  On medium heat bring to a broil, reduce heat to low and place cover on top.  Cook rice for 20-25 minutes until liquid is all absorbed.  Turn off heat and let steam for additional 15 minutes before serving.  Garnish with shredded cheese and green onions.
Serves 4

Shrimp Lo Mein

Shrimp Lo Mein
So Simple To Make, Why Order Takeout!
Difficulty: Easy

Ingredients 
1lb. large shrimp, peeled, deveined
8 ounces fresh lo mein noodles
2 1/2 tbsp soy sauce
2 tbsp hoisin sauce  
1 1/2 tbsp peanut oil, divided 
2 cups white onion, thinly vertically sliced 
2 cups  broccoli florets 
2 cups carrots, sliced
2 cups zucchini, sliced
2 cups pea pods
1 tbsp minced fresh garlic 
1 tbsp minced peeled fresh ginger 
3/4 cup less-sodium chicken broth 
1/4 tsp salt

Directions
Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 tsp oil. Set aside.
Heat 2 tsp of peanut oil in a large wok or nonstick skillet over medium-high heat. Add carrots and onions; stir-fry 4 minutes. Add broccoli, pea pods and zucchini; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.
Heat the rest of the peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the soy sauce, hoisin, broth, and salt, and bring to a boil. Add noodles, vegetable
and toss until well coated and noodles are heated through.  Adjust seasoning to taste.
Serves 4