Family, Recipes, Spiritual

Covid Home Cooking

Shanghai Dumplings, Le Creuset inspired Shepherds’s pie, revisited The South Beach Diet for salad dressing and salmon recipes. The most cherished is finding my Great Aunt Bessie’s recipe book from 1992 where I found salmonburgers, some retro cake recipes and chicken strata.

Still working thru the cake and desserts, remember Coca Cola Cake and Apple Brown Betty. It was better than I remembered. Came across Watergate salad. Not going there.

New top favorite: Creamy Chicken with Asparagus. Recipe is on the side of Better Than Bouillon we got a Costco. Here goes:

Saute 12 ounces of cut chicken and 1/2 cup diced red onion in 1 tablespoon butter. Once browned, add 1/2 tablespoon flour, 1 tablespoon of the bouillon, 1/2 teaspoon garlic (minced), 1/4 cup sherry, 1 teaspoon black pepper and 1 cup cream. Bring to low boil. Add 1/2 cup blanched cut fresh asparagus tips. Stir and serve over fettuccini.

New top favorite appetizer: only three ingredients. Applewood thick maple flavor bacon, cream cheese at room temperature, brown sugar.

Combine cream cheese and brown sugar. Partially cooked bacon. Spread cream cheese mixture onto bacon, roll up and pop into oven on broil to finish cooking bacon. Took less than 2 minutes.

Shepherd’s Pie was made in honor of Jesus resurrection to become our eternal shepherd. From The Dutch Oven Cookbook.

5 Yukon Gold potatoes (2 pounds)quartered

1/2 cup and 4 tablespoons butter

1/2 cup buttermilk or whole milk

Kosher salt and freshly ground pepper

6 to 8 large button top mushrooms cut into thin slices

1 cup chopped yellow onion

1 medium carrot peeled and finely chopped

1 clove garlic finely chopped

1 tablespoon Worcestershire sauce

1 tablespoon extra virgin olive oil

1 & 1/2 pounds extra lean ground beef

1 tablespoon all purpose flour

1/2 teaspoon Old Bay seasoning

1 cup beef broth (used the Better than Bouillon )

one 14.5 ounce can diced fire roasted tomatoes drained (used Nina from Costco) Muir Glen recommended brand

1/4 cup coarsely chopped fresh parsley for garnish

cook potatoes, peel skin off, add butter and milk set aside

Using the dutch oven on stove,  use 2 tablespoons butter on medium heat cook mushrooms and onions, add carrots and garlic saute 5 minutes add Worcestershire and saute 5 minutes, remove mixture, reserve.

Add oil and ground beef to the dutch oven and saute til meat starts to brown. Add mushroom mixture to ground beef. (we drain the meat) Mix in the flour add Old Bay, season with salt and pepper. Stir in the broth and tomatoes. Cook to blend 5 minutes.

Spread the mashed potatoes evenly over the tope of the meat and vegetable mixture. Dot the top with remaining 2 tablespoons butter.Bake uncovered for 10 minutes. Broil for 5 minutes to brown the potatoes. sprinke with parsley and salt. Serve in warmed individual casserole dishes.

The Shanghai Dumplings are in the same Dutch over cookbook. Suprised all with that one, Napa cabbage is much less costly at Asian market.

Thank you Lord for the generous availability of time and resources to prepare these lovely dishes for my family and friends.




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