Shepard's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened creamcheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable orchicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Coconut Chicken Tenders

6-8 Chicken Tenders

1/2 cup Honey Mustard

1 cup of Crushed Rice Krispies

1 cup of Shredded Coconut

Pre-heat oven 350

In a large zip lock bag place chicken tenders and honey mustard. Coat the chicken. (May need more then 1/2 cup) Let it marinate in the fridge for an hour or 2. Combine crushed Rice Krispies and coconut in a shallow dish. Coat the chicken with the mixture one at a time. Place the chicken then on a cookie sheet that has been coated with non-stick spray. Bake for 15 minutes until crispy and golden.

Recipe by Kelly Atwood

Crispy Coconut Shrimp

Ingredients:

24 medium Shrimp

3/4 cup flour

1/2 tap. garlic and herb seasoning

1 egg, well beaten

1/4 tsp black pepper

1/4 shredded coconut

Directions:

Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

Recipe by Renee White

Chicken and Black Bean Dish
1/2c chopped yellow onion and 1/2c green peppers chopped.
2 cloves of garlic
1lb of ck breast cut into strips
1lb Monterrey jack cheese grated
8 flour or corn tortillas
1can stewed tomatoes
1can tomato sauce sm
1 can black beans
1/2 c salsa
1tsp cumin
salt and pepper to taste

Cook chicken and slice into strips. set aside. In a skillet warm onion, garlic, g peppers,until tender. Then add ck, tomatoes, beans, salsa, seasonings stir together on med heat. 10-15 min. set aside. In a casarol dish spray with pam and layer corn shells then sauce, then cheese, repeat layers three to four times depending on dish size. Bake at 350 for 40min. Serve with sour cream, tortilla chips.

Shredded Pork Enchiladas

1-2 pork picnic roasts (approx. 2 lbs)
half an onion, cut in big chunks
6 garlic cloves, peeled
1 cup water or broth
salt & pepper
taco seasoning
corn tortillas (20 or so)
enchilada seasoning packet (make according to packet with water & tomato paste)
shredded cheese
green onions cut on the bias

Pico de Gallo
1/2 onion chopped fine
3 roma tomatoes ( or whatever tomatoes you have.....romas have less seeds), chopped
1/2 bunch of cilantro, chopped


Lay pork roasts in crockpot. Season with salt and pepper. Add chopped onion and garlic cloves and a good amount of taco seasoning (1/2 cup maybe). Pour 1 cup water or chicken broth over the top and cook for about 6 hours on high, until it easily shreds. When it is done cooking taste the meat and season more if needed. Make Pico de Gallo and enchilada sauce and set aside. Heat corn tortillas in microwave or individually on a griddle and keep in a towel. This softens them so they won't break. Roll meat in the corn tortilla and lay in a baking dish. When the baking dish is full, top with enchilada sauce and then shredded cheese. Top with sliced green onions and bake in a 350 degree oven for 20 min or so just to melt the cheese and to bring everything to the same temperature. Serve with Pico de Gallo and beans on the side along with all your other favorite condiments

Chicken, Bacon & Ranch Wrap

1 Spinach Tortilla (I used Mission Brand)
Handful Shredded Rotisserie Chicken
1 Table Spoon diced red bell pepper
1/2 diced medium tomato
I/2 shredded carrot
8 leaves of baby spinach
1/4 cup shredded iceburg lettuce
2-3 table spoons Marie’s Parmesan Ranch Dressing
1 slice cooked crumbled turkey bacon

Layer and roll up tortilla and cut in half and serve