Easy Shepherd's Pie

About This Recipe

"My wife had lunch over at a friend's house the other day and she served this recipe. My wife is still raving about it. I guess now I have to make it. Supposedly it came from a magazine."

Ingredients

• 1 lb ground beef
• 2 cups hot mashed potatoes
• 4 ounces cream cheese, cubed
• 1 cup shredded cheddar cheese, divided
• 2 garlic cloves, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

Directions

1. Preheat over to 375°F Brow meat in skillet and drain.
2. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
3. Stir vegetables and gravy into meat.
4. Spoon into 9-inch square baking dish.
5. Cover with potato mixture. Don't worry about it being perfectly even, the more rustic it looks, the better.
6. Sprinkle with remain 1/2 cup shredded cheese. Bake for 20 minutes or unt heated through.
   

Potsie's Creamed Chicken and Biscuits Casserole

About This Recipe

"This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind."

Ingredients

• 1 small onion
• 1 1/2 teaspoons butter
• 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup milk
• 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1/2 cups shredded mild cheddar cheese
• refrigerated biscuit

Directions

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

10. Directions

    10. NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.
        

Ginger, Lemon and Garlic Swordfish Steak.

Ingredients

• 2 1/2 cm gingerroot, peeled and finely chopped
• 2 garlic cloves, crushed
• 1 lemon, juice of, only
• 2 spring onions, chopped
• 1 red chile, deseeded and finely chopped
• 2 tablespoons olive oil
• 4 swordfish steaks

Directions

1. Place ginger and garlic in a small bowl and mix together to form a paste. Add the lemon juice, spring onions, chili and oil, then mix again.
2. Add swordfish steaks and coat well with the mixture. Leave to marinate for 15 minutes.
3. Preheat grill to high.
4. Remove fish from marinade and place on grill rack. Grill for 5-6 minutes, turning once.
5. Drizzle with remaining marinade and serve with new potatoes, lime wedges and mixed salad.

About This Recipe

"This is a great dry rub. My friend Barb gave it to me."

Ingredients

• 8 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 5 -6 lbs baby back ribs
• barbecue sauce

Directions

1. Mix all herb and spice ingredients.
2. Rub over both sides of ribs.
3. Let sit in refrigerator for a couple hours or overnight.
4. Bake in covered pan at 325 degrees F.
5. for 2 1/2-3 hours or until done.
6. At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.
   

butterfly shrimp

INGREDIENTS

1 package (8-ounce) SeaPak Butterfly Shrimp
2 (8-ounce) filet mignon steaks
2 large tomatoes, cored
3 tablespoons olive oil, divided
1 clove garlic, minced
1 tablespoon chopped basil, plus more for garnish
Kosher salt and freshly ground black pepper

INSTRUCTIONS

Liberally salt and pepper the steaks and allow them to sit at room temperature until ready to cook.

Preheat grill to medium-high. Brush and oil the grill with 1 tablespoon of olive oil. Place tomatoes on the hot grill and cook just until black spots form (rotate with tongs). Remove the tomatoes to a blender and pulse with the remaining olive oil, garlic, and basil until smooth. Salt and pepper to taste. (If your sauce is a little too thick, add warm water 1 tablespoon at a time, pulsing after each addition.)

Prepare Butterfly Shrimp according to package directions and keep warm while cooking steak.

Place steaks on the hot grill. Allow to cook for two minutes, then gently lift and rotate 90º and cook for an additional 2 minutes (this will give you the cross-hatch grill marks). Gently flip the steak and cook for 2 minutes on the opposite side. Rotate 90º and sear for one additional minute. Continue to cook until desired doneness, as measured with a meat thermometer.

Rare: 120º to 125º

Medium Rare: 130º to 135º

Medium: 140º to 145º

Well Done: 150º to 155º

Remove the steaks from the grill and let rest for 10 minutes (internal temperature will increase 5-10º while resting). To serve, spoon 2 tablespoons of tomato sauce over each steak and top with butterfly shrimp. Garnish with fresh basil. Serve any extra sauce on the side for shrimp and steak dipping