Melting Roasted Potatoes

These were better than I expected.  They were really good even though I didn't have Yukon gold and just used russet potatoes. I thought the chicken broth would make it too soupy so I didn't add all of it. That was a mistake. It reduced just fine and then we were wishing we had more if the yummy sauce to drizzle over the top of the potatoes. I also roasted them for 20 minutes then flipped them over and added the garlic and chicken broth and baked them for another 15 minutes. That was plenty of time and they were done after that. So my baking time was 15 minutes less than the recipe called for.

Melting Roasted Potatoes

YIELD: SERVES 6-8

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons butter, melted
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups low-sodium chicken broth
• 2 garlic cloves, finely minced

DIRECTIONS

1. Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
2. In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
3. Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
4. Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
5. Serve the potatoes with the sauce drizzled over the top.

Shepherd's Pie

This was really good. It took my brain a while to adjust to the great taste. It was expecting the shepherd's pie I never really liked, but this version was great! Even better, the kids all loved it too!

Shepherd’s Pie

YIELD: SERVES 8

INGREDIENTS

Potato Layer:
• 3 medium russet potatoes, peeled and chopped (about 4-5 cups)
• 2 tablespoons butter
• 1/2 - 1 cup milk
• 1/2 cup Parmesan cheese
• 1/2 cup shredded sharp cheddar cheese
• Salt and pepper
• 1 teaspoon garlic powder
• 1 egg yolk
Meat Filling:
• 2 - 2 1/2 pounds ground beef, turkey, lamb, or sausage (or a combination of any)
• 1 cup chopped onion
• 2 large carrots chopped small (about 1 cup)
• 2 cloves garlic, finely pressed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons flour
• 1 tablespoon tomato paste
• 1 1/4 cups low-sodium beef or chicken broth
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/4 teaspoon dried rosemary (or 1 teaspoon fresh)
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas
• 1 cup shredded sharp cheddar cheese

DIRECTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch pan with cooking spray (I've also used a slightly smaller ceramic casserole dish with good results, too, just makes the layers slightly thicker).
2. Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Add a teaspoon of salt. Bring to a boil and cook for 15 minutes or so (it will depend on how large or small the potatoes are cut) until the potatoes are tender.
3. Drain the potatoes and return to the pot. Mash the potatoes lightly. Add the butter, milk (start with 1/2 cup and add more if needed), Parmesan and cheddar cheeses, salt and pepper to taste, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.
4. For the meat and vegetable mixture, in a large 12-inch nonstick skillet over medium heat, add the ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain any excess grease from the mixture.
5. Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.
6. Stir in the corn and peas.
7. Pour the meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan creating a seal over the meat mixture. Sprinkle the 1 cup cheddar over the top of the potatoes.
8. Bake for 35-40 minutes until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.

One Pot Creamy Tuna and Shells

• One Pot Creamy Tuna and Shells

I was really happy with how this turned out. I was especially happy how quick and easy it turned out to be.  We are just beginning the soccer/softball season so fast dinners are essential!  I may have added a little less than a tablespoon of dijon mustard because I was a little worried if I added too much that the kids wouldn't like it as much.  Scott added extra to his.

• INGREDIENTS
• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

          DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

Recipe Source: from Mel’s Kitchen Cafe