O'Connor's Cottage Pie

 

O'Connor's Cottage Pie

Most people do not know what you mean when you say you are making a Cottage Pie. As soon as you describe it they respond with "Oh yeah, Shepherd's Pie?", No, there is a difference. First off, if you use beef then it isn't Shepherd's, because they heard sheep so only lamb or mutton can be called that kind of pie. Anyways, my Irish grandmother used to make this delicious version of Cottage Pie. Hope you enjoy.

Ingredients:

• 1 lb ground beef
• 1/2 white onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 cup beef stock
• 2 tbs flour
• 1 tsp thyme
• 1 bay leaf
• Worcestershire 
• Salt/Pepper

Topping

• 2 large russet potatoes
• Butter
• Milk
• 1 1/2 cup shredded Irish white cheddar
• Salt/pepper

1. Begin by peeling and boiling your potatoes. Preheat oven to 350F

2. Next brown the ground beef in a large pan along with the diced onion. 

3. Mix in the garlic and sauté until fragrant.

4. Mix in the diced tomatoes, frozen corn and frozen peas.

5. Stir in the 2 tbs of flour until the mixture becomes a thick consistency.

6. Slowly pour in the beef stock until the mixture becomes a thick gravy of beef and vegetables.

7. Stir in the thyme, bay leaf, and a couple of shakes of Worcestershire sauce. Salt and pepper to taste. Remove from heat.

8. Once potatoes are cooked through, drain and mash up. Add in a couple bits of butter and milk until 

the consistency your prefer for mashed potatoes. 

9. Mix in 1 cup of the Irish white cheddar. 

10. In a medium baking dish, pour in the beef mixture. Spread the potato mixture over top and sprinkle the leftover 1/2 cup Irish white cheddar. Cover and bake in oven for roughly 30 minutes. Remove cover and place under the broiler for about 5-10 minutes until the potatoes brown and crisp up. 

Once cooled this dish is packed full of flavor and everyone will fall in love with it. The secret is the Irish white cheddar. Some will notice a different taste but not expect that to be the one different ingredient you use. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 40 minutes

Serves: 5+

Chicken Chili

Want to have the Best Chicken Chili that is quick, easy, and delicious? Well look no further than here. Chicken Chili is one of those dishes that just sounds amazing. It has a small amount of heat, great warmth, and perfect flavor.  This recipe is so easy and quick you can prep it right before leaving the house to go to work. Set the Crockpot on low and let cook until you are ready to come home and serve. Simply shred the chicken and you have a delicious bowl of goodness. Top with sour cream or some tortilla pieces and you are ready to enjoy. Chicken Chili

Ingredients:

• 2 boneless chicken breasts
• 1 small can cannellini beans
• 1 small can diced green chilis
• 1 cup frozen corn
• 3 cups chicken stock
• Chili powder
• Cumin powder
• Onion powder
• Salt/pepper

1. Salt and pepper chicken breasts.

2. In large Crockpot place chicken breasts and pour in the chicken stock.

3. Mix in some chili powder, cumin, and onion powder. (Based on tastes).

4. Toss in rinsed and drained cannellini beans and green chilis.

5. Toss in the frozen corn. Cover and set on low.

The beauty behind this Chicken Chili is that it requires little to no work. I have had many different versions of Chicken Chili and everyone was painstakingly simmered on stove top, nurtured, etc. Why put in all that effort when you can have this Crockpot version that is just as good if not better.

Prep Time: 5 minutes

Cook Time: 4-8 hours on low

Serves: 3+

Chicken Bacon BBQ Pesto Pizza

 

 

     I was craving pizza so badly this weekend so decided to come up with a simple and great pizza full of flavor. I was wanting something different, something with some interesting type of BBQ flavor, so decided to combine these great flavor combinations into one. Chicken Bacon BBQ Pesto Pizza.

 

Ingredients:

• 1 Store bought crust
• 1 boneless chicken breast
• 3 strips bacon
• 1/2 cup frozen corn
• 1 clove garlic
• 1/2 cup heavy cream
• 1/4 cup fresh Romano cheese
• Mozzarella cheese
• 2 tbs BBQ sauce
• 1 tbs pesto

 

1. Either boil or grill the chicken breast and once cooled cut up into chunks.


2. Cook bacon either by frying or baking and chop up into pieces.


3. Roll out pizza dough onto a baking sheet or pizza board.


4. Over medium high heat drizzle some olive oil and saute garlic till fragrant.


5. Pour in the heavy cream and lower heat and simmer.


6. Toss in the Romano cheese and mix well. Let cool and it will thicken up.


7. Spread Romano sauce over the pizza dough.


8. Sprinkle on the chicken, bacon, and the frozen corn. Top with mozzarella cheese and bake in 500 degree oven for roughly 10-15 minutes or until crust is perfectly browned.


9. Mix together the BBQ sauce and pesto and drizzle over the pizza and serve.

 

This pizza combination was delicious. The heartiness from the sauce, chicken, and cheese with the addition of the bold flavors of the BBQ and pesto were the perfect combination.

 

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2+

 

 

"Giving Thanks" Pasta

Giving Thanks Pasta

     Ok so this dish was inspired by the chef at the restaurant I work at. He had one evening during a wine tasting dinner created this wonderful creamed corn sauce  that he served  under a chicken drumette. The sauce was so great we thought why not  make it into a sauce over pasta? So when I was hosting a "Thanksgiving" kind of night for some coworkers we thought why not take that sauce, add some turkey, and serve it over the pasta as our entrée for the evening? And that is exactly what I did. The sauce and pasta were very light but packed for of flavor. Now what  I mean about light in flavor was that it was overpowering or had too much of one flavor. It was soft on the pallet and very delicious. Hope you enjoy this "Giving Thanks" Pasta.

Ingredients:

• 1 large boneless turkey breast diced into bite size pieces
• 6 slices of bacon diced
• 1/2 small white onion diced
• 1 1/2 cups cream
• 1/2 cup white wine
• 1/2 tbs thyme
• 1 diced garlic clove
• 1 cup frozen corn kernels
• 1/3 cup shredded Romano cheese
• Salt/pepper
• Pasta of choice

1. In a large skillet brown the diced bacon until begins to brown.

2. Toss in onion and saute.

3. Toss in garlic and saute until fragrant.

4. Pour in white wine and reduce.

5. Toss in diced turkey and brown.

6. Pour in cream and thyme and bring to a slow simmer.

7. Cover and let cook for about 10 minutes on low.

8. Toss in corn kernels and shredded Romano cheese, cover and simmer for another 5 minutes.

9. Salt and pepper to taste.

10. Serve over favorite pasta. (We used fresh homemade as that is what my coworkers requested).

     This dish was so good that everyone was "Giving Thanks" for the soon to be holiday season as well as a night off from work. (wink wink).

Prep Time: 15 minutes
Cook  Time: 20-25 minutes
Serves: 4-6

Crockpot Stew

Crockpot Stew

     Ever have those days where you need to cook something quick and easy because you just don’t have enough time to cook a big meal. This dish is so easy and simple. All you have to do is prepare all the ingredients right as you get up and throw it all into the Crockpot. It only takes about 15 minutes to prep. Toss it all in, place the lid on, and walk away. That is the beauty of crock pot meals. They are great if you do not have enough time and the dish that comes out is fantastic and delicious. This crock pot stew is so simple and easy to put together it will definitely be a go to meal. Crockpot Stew.

 

Ingredients:

• ½ lb stew beef
• 2 cups beef stock
• 2 tbs flour
• Handful diced onion
• Handful diced baby carrots
• 1 10oz can green beans drained
• Handful frozen corn
• Handful diced yellow baby potatoes
• Pinch of favorite steak seasoning
• Crockpot

1.       Dice up the vegetables that are needed to go into the crockpot.

2.       Toss the beef cubes in some salt and pepper.

3.       Whisk the flour into the beef stock slowly

4.       Toss all ingredients into the crockpot. Place lid on and turn to low. Cook for 4-6 hours.

Simple, easy, and delicious. This stew is so tender and does thicken up. If not you can always create a corn starch slurry to make it even thicker to your desire.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low
Serves: 2-4 people

Los Gatas Enchiladas

Los Gatos Enchiladas

     A dish inspired by my good friend Kurstie Strothers Hendon who is from Los Gatos, CA.  She first made these enchiladas for me a couple years ago.  Not being one well known for making Mexican cuisine, as I was not brought up on this, I fell in love with them.  Since being from California she was raised on such dishes and this was her take on a Mexican classic.  I of course made a little change here and there but the overall ingredients are what she uses.  Forgive the picture.  I tried my hardest to make it look pretty.  All that matters in the end is how good this dish tastes and boy does it. Hope you enjoy my friends: Los Gatas Enchiladas

Ingredients:

• 2 medium chicken breasts
• 1/4 cup corn
• 1/2 can black beans
• 1/2 jalapeno pepper diced
• 1/2 onion diced
• 1 garlic clove diced
• 1/2 green bell pepper diced
• Small can black olives sliced
• 1 lg can mild red enchilada sauce
• Bag Mexican mixed cheese
• Flour tortillas

     I boiled my chicken in a small pot until done.  Dice up the chicken and set aside.  In a skillet drizzled with olive oil sauté your onion bell pepper, and jalapeno until tender.  Toss in the corn, black beans, garlic, and olives.  Stir and sauté a bit.  Pour in about a third of your enchilada sauce.  Mix the chicken back in and add a handful of the cheese.  Stir and simmer for about 5 minutes until all the ingredients are incorporated.  Pour a bit of the enchilada sauce into a baking dish.  Grab a tortilla and spread some of the mixture in the center. 

     Roll up and place in your baking dish.  Continue until you have packed all your separate enchiladas side by side into the baking dish.  Pour over top the rest of your enchilada sauce and sprinkle with generous amount of your cheese.  Cover with tinfoil and bake in the oven for 20-25 minutes.  This recipe makes anywhere between 6 and 8 individual enchiladas.  Enjoy!!!

Spiced Up Mini Corn Dogs

Spiced Up Mini Corndogs

     For the month of April 2014 my Google+ community, Foodies+, decided it was Street Food Month.  As for being from the States, we have a multitude of different street food vendors.  You can find any type of cultural food on the streets.  Many vendors from all around the world have food venders in the States. Whether it is a cart, buggy, truck, or stand, you name it you can probably find it.  But I thought to myself what would constitute an American Street food.  I sat back and thought about all the different types of American festivals we have, from state fairs to local celebrations.  What specific food can you find at most any festival here in the states?  And then it came to me, the great American Corndog.  A cross between a hotdog and a southern corn fritter.  Deep fried on a stick and dipped in a multitude of different condiments.  What better street food can you think of than something deep fried and place on a stick for your convenience?  Here is my version of the American Corndog.  I changed it up a bit by making some spicy kicked up mini ones with two different dipping sauces.  Please enjoy my; Spiced Up Mini Corndogs.

Ingredients:

• Standard hotdogs
• 1 1/4 cup flour
• 3/4 cup cornmeal
• 1 tsp salt
• 4 tbs sugar
• 1 tsp baking powder
• 2 eggs
• 1 1/4 cup milk
• 1/4 cup fresh corn
• 1/2 jalapeno pepper

     Cut your hotdog into threes.  I just used a standard bun length hotdog.  Use  whatever  you prefer.  In a bowl mix together the flour, cornmeal, salt, sugar, and baking powder.  Stir in both eggs and milk until you have a mixture similar to pancake mix.  In a blender or food processor pulse together your fresh corn and jalapeno pepper.  I removed the seeds but if you like it very spicy keep them in. Stir this mixture into the batter.  Take regular wooden skewers that have been soaking in water to avoid being burned.  I used only three because you will reuse them as you go on.  Stick the skewer into one segment of the hot and dip into the corn mixture. 

     I used a wok to deep fry these because I knew I could regulate the temperature of the oil and knew it would cook quickly.  Use a deep skillet or fryer if you like.  Just make sure you have enough oil that the dogs can be flipped and are floating in the oil.

     Quickly fry the mini corndogs until nice and golden brown on all sides.  I did three at a time, which is why I only needed three skewers.  Carefully slip the dog off the skewer directly into the oil to fry.  Drain on a paper towel lined plate and serve.  I used a nice combination of spicy honey mustard as well as molasses ketchup for dipping.  Enjoy my version of an American classic corndog. Serves quite a bit of people as the corn mixture makes enough for at least 16 dogs or more.  Cheers!

Vegetable Beef Soup

Vegetable Beef Soup

     It's winter here in the wonderful mountains of WV.  By this I mean it is freaking cold.  Probably one of the worst places for winter on the east coast.  What better dish than a nice bowl of soup.  How about a bowl of vegetable beef soup?  The variety of vegetables cooked down in a warm beef broth accompanied by some chunks of tender beef.  My version of a vegetable beef soup is simple.  No clue why I chose the ingredients that I did, they just work well together. Serve it up with some nice fresh baked rolls and you have yourself a wonderful cold winter night’s meal. Here goes: Vegetable Beef Soup


Ingredients:

• 1 lb stew beef
• 2 boxes beef stock
• 1-cup potatoes
• 1-cup carrots
• 1/2 10oz can corn
• 1/2 10oz can green beans
• 1 small zucchini
• 1 10oz can diced tomatoes
• 1/2 white onion
• 1 tsp rosemary
• 1 tsp savory
• Ditallini

     In a large Dutch oven or stockpot brown beef in a bit of olive oil.  Toss in onion and carrot and simmer until the onion has become a bit translucent.  Pour in the stock and toss in the potatoes, corn, green beans, zucchini, diced tomatoes, and the herbs.  Stir and bring to a boil.  Lower temperature and simmer for about an hour to an hour and a half.  15 minutes before ready to serve toss in the ditallini and simmer until pasta has cooked.  Serve with a nice roll or piece of bread. Enjoy!!!

Fish Tacos

 

Fish Tacos

      I have heard that Fish Tacos are something that originated in California.  Since living in WV is far from California, you might ask how someone like me found these delightful little meals.  Well, traveling and trying new things introduced me to the Fish Taco.  I'm one of those people that once I get the hankering for something I plan and organize to make it that night or weekend.  So, here goes, I was craving Fish Tacos surprisingly and decided to give it a try and attempt to make them.  Never having done this before it turned out to be very simple and quick. Previous Fish Tacos that I have had included a slaw type of topping.  I was craving a good cold black bean salsa so I threw it in instead.  If you are not a fan of fish and think the idea of making it into a taco is repulsive, please just open your mind and mouth and give this a shot.  It will not disappoint you.  Trust me....  Fish Tacos.

Ingredients:

• 2 filets of Swai
• Panko crumbs
• 2 eggs
• Flour
• 1/2 15oz can corn
• 1/2 15oz can black beans
• 1 10oz can Ro-Tel tomatoes/jalapenos
• 1/2 cup cut green onion
• 9-12 fresh white corn tortilla
• 1 tbs cumin
• 1/2 tbs garlic powder
• 4 tbs mayo
• 1 tbs chili pepper
• 1/2 tbs cayenne
• 1/2 tbs dill

     First prepare the fish by slicing the filets into small strips and then coating in some flour, dredging in egg, then into the panko crumbs. Fry in a skillet in a little olive oil until golden brown on both sides.  Place in an ovenproof baking dish and bake at 350 degrees for about 15-20 minutes.  Meanwhile mix the mayo, the cayenne, chili, and dill in a bowl based on taste.

     In a small frying pan brown the white corn tortillas in a little oil on both sides until they start to bubble and blacken.  Remove to a plate and fold to cool.

     Mix the corn, beans, and can of Ro-Tel, cumin, and garlic powder together and sit aside.  Once the fish is complete it is time to plate.  Take some of the mayo concoction and spread inside the taco shell.  Place in a piece of fish and top with the black bean corn salsa.  Serve immediately while the tacos shells are a bit crisp and soft.  Enjoy my take on Fish Tacos.  Serves 3-6 people based on the size of their stomachs.

 

Chicken Corn Chowder

Chicken and Corn Chowder

      Again I am obsessed with soups.  I make at least 15 different kinds and love to invent new ones.  Since the time of year when soups just seem to be an every weekend kind of meal are coming to a close, I decided to make a hearty but fresh type of soup this weekend.  I have never had any kind of corn chowder before but decided to give it an attempt and add a few different things to make it more interesting.  I thought, why not add chicken and even beans.  So here it is, my version of Chicken Corn Chowder.  A very hearty but surprisingly light and fresh soup.  Each bite contains a kick from the peppers, a creaminess from the cream and cheeses, and some great texture from the chicken, beans, and the corn.  Please give this a try and enjoy my version of Chicken Corn Chowder.  Serves 5-6.

Chicken Corn Chowder

Ingredients:

• 2 boneless skinless chicken breasts
• 1/2 sweet onion
• 1/2 red bell pepper
• 32 ounces Chicken Broth
• 12 ounces Frozen Corn
• 4 tbs flour
• 1 cup water
• 1/2 pint cream or half and half
• 1 cup Colby Jack shredded cheese
• 1/2 cup Swiss shredded cheese
• 1 15oz can Cannellini beans
• salt/pepper

       In a small pot boil the chicken breasts in the chicken broth for roughly 15-20 minutes.  In a dutch oven sauté the onion and red bell pepper in a bit of olive oil until softened.  Mix in the corn and stir. Mix in the flour to add some thickener.  Meanwhile remove the chicken from the pot and sit aside to dice up.  Pour the chicken broth into the dutch oven along with the water and simmer.  Dice up the chicken and mix back in the pot.  Add in the beans.  Simmer for about 15 minutes on low.   Pour in the cream and the shredded cheeses and mix thoroughly.  Add some salt and pepper to taste and serve.  Quick and simple and delicious.