Iron Chef Mommy

The journey of a mother and wife in her very own kitchen stadium

Archive for the ‘Vegetables’ Category

Superbowl (of food) Sunday…

Posted by ironchefmommy on February 10, 2010

Well, I’m a bit behind, of course. As noted in my last post, things are going to be changing around here in the next few weeks, so I’d ask those of you that do read to hang in there until they’re all finished. Posting is probably going to be slightly limited, only because I am one person and only have so many hours in a day to get shit done. I’ll do my best to have things go smoothly, but that’s never a sure thing with me. Ha.

So, Superbowl Sunday. My take on it? I usually don’t watch football during the season. I did in college because I would probably have been thrown out of my house if I wasn’t cheering for the resident team, our NY Giants (or Cattie’s Steelers). So, my Sunday’s in college consisted of beer and food, and whatever game happened to be on tv. We’re pretty much a baseball house. But, if an NY team happens to make it to the playoffs, will I watch? Maybe. Brett’s stepdad is a Giants fan as well, so if we’re up there on a Sunday, chances are that game is on.

Now, one of my closest, dearest, best friends is a New Orleans native. We have gone back and forth over the 10 years we’re friends, I should move south, she should move north… neither is likely, especially now that we have 2 feet of snow dumped on us and she’s what you would call a “tropical people.” I was glued to the tv during Katrina and the storms that have hit since, worrying about her and her family – since we’re friends we’ve been through quite a bit, husbands, children, and a whole lotta crap. I love her dearly. Anyway, her Saints made (and have since won, in case you’ve been living under a rock) the Superbowl. Of course I was happy for her – and my dad, who lived in NO for quite a few years, was beyond thrilled. Plus, I’m an Emeril fan. So we set out to cheer on the Saints and watch the game. Brett’s friend moved back into PA about a week or so ago from AZ, and it was an understatement that Brett was happy to have him back. So he came up for dinner (I made my Shepherd’s Pie at Brett’s request) and we enjoyed some snacks. I didn’t go overboard since Brett’s trying to eat a little healthier since we’ve started working out together. I made my famous 7 layer taco dip (more healthy than the other option, buffalo chicken dip) and I made wings. Baked, not fried, so slightly better, but I left the skin on. Yum. So, if you’re throwing a party, these are easy and yummy. Enjoy!

7 layer taco dip

You need:

9″ or 10″ pie plate
taco sauce or salsa 2-3 tablespoons
refried beans (1 can)
3 tablespoons sour cream
3 tablespoons mayonnaise
taco seasoning envelope
chopped tomatoes
chopped scallions
sliced olives
cheddar/jack cheeses

Mix one can refried beans with 2-3 tablespoons of salsa or taco sauce and spread into bottom of pie plate. In a seperate dish, stir together sour cream and mayo. Spread on top of bean mixture. Layer 1/2 envelope of taco seasoning. Cover dish with shredded cheddar/jack cheese and top with chopped scallions, tomatoes, and olives. Cover with plastic wrap and refrigerate at least an hour before serving.

Homemade buffalo wings

First get:
30 chicken wings
1 1/4 cup all purpose flour
3/4 tsp cayenne pepper
3/4 tsp garlic powder
3/4 tsp salt
3/4 cup butter
3/4 cup hot sauce (like RedHot)

Then:
Take flour, cayenne pepper, garlic powder, and salt and mix in large ziploc bag. Drop wings into bag and shake to coat. Remove wings. On large baking sheet, place tinfoil then spray with cooking spray. Place wings on cooking sheet and refrigerate for one hour.

Remove wings from fridge. In small saucepan, combine butter and hot sauce. Add tabasco if needed. I added some honey and 2 tbs brown sugar because I thought it needed a little zing. Coat wings in sauce and place on baking sheet. Bake at 400 degrees for 45 minutes, turning wings halfway through.

Advertisements

Posted in Appetizer, Baking, Chicken, Dinner, Holiday, Meat, Miscellaneous, Quick, Vegetables | 1 Comment »

Shepherd’s Pie that sticks to you

Posted by ironchefmommy on January 6, 2010

As much as I love the warmer weather, I have to say there really is no bigger food comfort than a warm dish that makes you feel cozy on a freezing day. You know, those foods that feel like they stick to your insides and make you feel wonderful and satisfied and afterwards, all you want to do is curl up in front of a fire and not move…ever. Winter makes me think of yummy stews, chili, homemade mac and cheese, thick soups. One of Brett’s favorite winter foods happens to be Shepherd’s Pie. It’s an old British traditional dish, usually made with lamb mince.

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term “shepherd’s pie” did not appear until the 1870s, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton. There is now a popular tendency for “shepherd’s pie” to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep and not cattle, however this may be an example of folk etymology.

This a delicious, filling dish that is surprisingly healthy. There is butter (or course), but when eating it, the dish doesn’t feel heavy – I didn’t feel left with that “brick in my stomach” feeling.

Easy Shepherd’s Pie

Ingredients
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables – chopped carrots, corn, peas
1 1/2 – 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Directions:
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.


Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

This came out pretty good. I made some more mashed potatoes that didn’t go in the oven and we just added to our plates because I used 2 pounds of ground beef. I halved the beef broth and put a full tablespoon of Worcestershire sauce in and it was delicious.

Posted in Baking, Cooking, Dinner, Meal, Meat, Stove-top, Vegetables | 3 Comments »