Have you seen this dessert? While I do own two fondue pots (one electric, the other Sterno), I love the idea of forgoing the pot. Fondues aren’t made for big entertainments but rather for a small group of maybe four people. It really depends upon the table.
Spicy Shrimp Linguine Marinara
You know me, if it’s Friday, it’s gotta be meatless or a seafood or some other pre-Vatican II throw back. Say what you will, eating “meatless” once a week really is a smart, healthy choice.
Marinated Mushrooms and Colorful Pasta Salad
This isn’t exactly the recipe I had intended to share today. I had planned to share a recipe for Pasta Salad that I have been using for years. It’s one of my own creation. But before we get into the salad itself, let me share a backstory here . . .
Continue reading “Marinated Mushrooms and Colorful Pasta Salad”
Green Bay’s Bratty Pepper Hoagie
In case you missed it, last Thursday Night’s game was Philadelphia Eagles at Green Bay. In my house, it means Hubby is glued to the TV with a big wedge of cheese on his beautiful head. It also means something for supper that can be eaten on the sofa, involving Bratwurst if at all possible.
Baked Spaghetti Casserole
Have you ever noticed that something happens when you bake pasta? Take Rigatoni – cook up the pasta, pile on the sauce and cheese and it’s great. Take those same ingredients, mix it all together in a casserole dish and bake it – totally different taste and texture.
Buttermilk Garlic Mashed Potatoes Are So Good!
Are you a fan of mashed potatoes? Potatoes are cheap to eat, and oh so delicious. I love potatoes. You can boil them, fry them, bake them twice if you like. It doesn’t matter. I don’t know about you, but I love it all.
Continue reading “Buttermilk Garlic Mashed Potatoes Are So Good!”
Lemon Chèvre Tomato Omelette
First question – what is chèvre? We all know it’s French for something, right? Chèvre is a type of goat cheese that is either made in France or made in the French Style. When fresh, chèvre is soft and creamy, with a bright, tangy flavor. Allowed to age, it becomes firm, with more intense flavors and will even develop a rind. Chèvre isn’t just a French cheese, the word means Goat in French. Chèvre is a goat-milk soft cheese.
Savory Slow-Cooker Mexican Pot Roast
There is something about the fall that brings out all sorts of roasts for dinner. I’m not sure if it’s the cooler evening that sparks a desire for meatier dishes or the nostalgic mood that seems to come with Autumn. All I know is that a roast of some sort is always welcome at the table.
Rich Avocado Tortilla Soup
I’ve mentioned this before, I am racking my brain to come up with a six-course supper that will please my entire extended family. That’s not easy. I had thought it might be fun to create an All-American Six-Course Supper. Here’s another thought – what about All-Americas – as in South America, Central America and North America?
Ground Beef Skillet Shepherd’s Pie
One of Hubby’s favorite dishes has to be Shepherd’s Pie. You would think that it would be a hit with me as well. After all, who doesn’t like mashed potatoes that have been finished off in the oven? Yet for whatever reason, the first time I made a Shepherd’s Pie it did not win me over.
That first experience was thirty years ago. I’ve learned a lot since then. Don’t use instant potatoes, they lack the real potato consistency when baked. If fresh vegetables aren’t in season, go for frozen rather than canned. Quick frozen vegetables have that garden flavor, especially when it comes to green beans. Make sure the meat is tender. Stew meats need to really be “stewed” to be fork-tender. Ground meat is great when you are in a hurry and don’t want to be stewing all darn day.
Yeah, I’ve come around. Maybe it’s my love affair with the cast iron skillet that won me over.
Ground Beef Skillet Shepherd’s Pie
Parmesan Mashed Potato Topping
6 large Russet Potatoes, peeled and cubed
4 tablespoons Butter softened
2/3 cup Whole Milk
1/4 cup Parmesan Cheese
Kosher Salt to taste
White Pepper to taste
To Cook the Potatoes: Peel and cube the potatoes. Place in a large pot and cover with about 1-inch of water. Bring to a boil over high heat, lower heat to medium-high and cook until the potatoes are fork-tender; about 15 minutes.
To Mash the Potatoes: Drain the potatoes, return to the pot and “dry” the potatoes over low heat. Once dry, add in the soft butter. Use a potato masher or ricer, mash the potatoes until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth. Set aside until ready to use.
While the potatoes are cooking, you can prepare the meat mixture.
Meaty Vegetable Filling
1 large Onion
1 Garlic Clove
1 1/4 lb Ground Chuck
Kosher Salt to taste
Black Pepper to taste
Red Pepper Flakes to taste
2 tablespoons Worcestershire Sauce
1.package Dry Onion Soup Mix
1 cup Beef Stock
2 cups frozen Mixed Vegetables (Peas, carrots, green beans and corn)
2 tablespoons Italian Parsley, chopped for garnish
To prepare the Meat Mixture: Peel onion, chop fine and set aside. Peel the garlic clove, set aside. Finely chop the parsley, set aside until ready to garnish.
Heat a large cast iron skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it’s no longer pink, breaking into small pieces as it browns.
Add the onion and cook for 3 more minutes until the onion softens and becomes translucent.
Grate the garlic clove directly into the skillet. Cook for about 30 seconds, stirring constantly. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Add in the frozen vegetables and cook for a couple more minutes. Set aside.
To Assemble and Bake Pie: Heat the oven 350 degrees.
Smooth out the meat mixture. Spread the potatoes over the meat and smooth the top of the potatoes with the back of a spoon. Use a fork to create a design in the potato topping. Garnish with some of chopped Parsley, reserving about half for a final garnish.
Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
Remove from the oven, garnish with remaining parsley, a little salt and white pepper. Serve warm straight from the skillet.
Escargots Gratinés
My brain is constantly working on menus. I’m constantly thinking ahead when it comes to food preparation. As we speak, I have already roughed out the family meals through early December. Each week, the final details are ironed out. Even then, meal time rarely goes as planned.
Lemon Curd Archangel Cake
Have we met? If you are new to my kitchen table, let me begin by saying that I am a practicing Catholic. While most of my recipes and fun little tales have nothing to do with being a Catholic, there are times when my faith comes into play. Today is once of those times. If that bothers you, my feelings won’t be hurt if you skip today’s recipe. Of course, if you’d like a delicious recipe for a “Heavenly” cake, please stick around.
Asparagus with Orange Sour Cream
Remember when we talked about getting side-tracked when planning suppers? Such was the case with the Asparagus we kept buying at the market. One thing about vegetables in our house, they never seem to go to waste. While they might not always be transformed into their intended dish, we do manage to enjoy fresh asparagus.
A Big Burger Fit for a King
Are you a fan of the famous Big Mac? Yeah, we are too. But sometimes that Big Mac can be just a bit too big with its middle bun. That’s okay, we can do without.
West Coast Lo Mein Noodles
Have you ever wondered what is the difference between Lo Mein and Chow Mein? Like most people, I always thought it was the type of noodle. One is soft, as in Lo Mein, the other crisp, as in Chow Mein. The basic concept is correct. But there’s more.
Welcome to Rosemarie's Kitchen 