Archive for September, 2018


Shepherd’s Pie

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Ingredients:
2 lbs. potatoes (your choice)
1 lb. ground beef
1 can peas (drained)
1 red pepper (seeds removed, then diced)
1 small onion (chopped)
1 cup heavy cream
1/2 stick butter or margarine
olive oil
salt and pepper
paprika (optional)
Directions:
1. Wash and peel potatoes. Cut potatoes into cubes and put in boiling water for about 25 minutes, until potatoes are soft. Drain potatoes well. In a bowl add potatoes, cream, butter and a little salt and pepper. With a mixer, mix until creamy and set to the side.
2. In a skillet, put 2 tbs. of olive oil. Add onions and red peppers. Cook for about 3 minutes and add ground beef and a pinch of salt and pepper. Brown beef until cooked for about 10 minutes. Add peas and drizzle some olive oil on top. Stir thoroughly.
3. In a baking pan, drizzle a little olive oil at the bottom of the pan. First, put a layer of creamy potatoes. Next, pour the meat mixture on top. Finally, cover with another layer of creamy potatoes. Drizzle a little olive oil on top. Sprinkle salt, pepper and paprika (optional) on top.
4. Put baking pan in a 400 degree oven for 30 minutes. Potatoes should be a little browned on top.
Serve warm. (Serves 4- 6 people)

 

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Chicken Bruschetta

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Ingredients:

4 thick chicken cutlets (1/2 inch thick)

4 slices fresh mozzarella cheese

2 vine tomatoes (diced)

1 small red onion (chopped)

1 clove of garlic (chopped)

olive oil

balsamic vinegar

salt and pepper

Directions:

1. Put 2 tbs. of olive oil in a skillet. When oil heats, put in garlic. When garlic browns, add 1 tbs. of balsamic vinegar. Stir with a spoon. Add chicken cutlets to the pan. Cook on each side for 5-7 minutes. (depending on thickness of cutlets) You can cut the chicken to see that it is white in the middle. Remove chicken and keep covered.

2. In a bowl, add tomatoes and onions. Sprinkle with a pinch of salt and pepper. Add 1 tsp. of olive oil and 1 tsp. of balsamic vinegar. Mix well.

3. Preheat oven to 400 degrees. Get a baking pan. Coat the bottom of the pan with 1 tbs. of olive oil. Place chicken cutlets in pan. Put a slice of mozzarella on each cutlet. Spoon tomato mixture evenly on top of all cutlets. Bake in oven for 5-7 minutes until mozzarella melts.

Serve warm. Serves 2-4 people. (Depends how hungry you are.)