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Author Archives: growingupkitten

Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.

Ingredients:

  • 5 lbs Russet potatoes
  • 1 stick + 6 TBSP butter, melted
  • 3/4 cup Half and Half
  • 8 oz Vermont Sharp cheddar, cubed
  • 1 TBSP Vegetable oil
  • 2.5 lbs Sirloin tips, cut into 1 inch cubes
  • 1 TBSP Butter
  • 1 onion, diced
  • 1 tsp garlic, minced
  • 3 TBSP flour
  • 2 cups red cooking win
  • 1 1/2 cups Beef stock
  • 2-3 sprigs Thyme
  • 1 TBSP strained tomatoes
  • Salt and Pepper

Directions:

  • Make mashed potatoes ahead of time
    • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
    • Add in melted butter, stir well
    • Add in Half and Half, stir well
    • Salt and pepper to taste
    • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

  • Preheat the oven to 400 F, grease a 9×11 baking dish
  • In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
  • Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
  • Stir in the Flour and mix well. Add the beef back in.
  • Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
  • Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
  • Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
  • Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.
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Mashed Potatoes

This is a funny recipe because who doesn’t know how to make mashed potatoes? We all do, but then again every single time they turn out a little bit different and I can never remember do I use milk or cream or sour cream or didn’t that other recipe say yogurt?? Anyway, here is a recipe to make consistent, yummy mashed potatoes

Ingredients:

  • 5 lbs Russet potatoes, peeled and chopped
  • 2 sticks unsalted butter, melted (maybe a little less like 1 3/4 of a stick)
  • 1 cup Half and Half (3/4-1 cup will work depending on the mixture and consistency
  • salt
  • pepper

 

 

Banana Nut Muffins

We made these the other day. They came out really well. I had smaller bananas so I used 3 1/2. Also think I only used a little more than a half a cup of walnuts plus what I added on top and that was good for us.

https://www.craftycookingmama.com/banana-nut-muffins/

 

Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins

 

Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving

Directions:

Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.

Cinnamon Buns

https://thestayathomechef.com/best-homemade-cinnamon-rolls-ever/

Mine did take longer to cook, but I had also made them the night ahead. I took the pan out of the fridge about an hour ahead of time, but I don’t think it was up to room temp. Either way these were absolutely amazing. Next time I may only make half the pan and freeze the rest, 12 was a little too many for just the 3 of us.

Snickerdoodle Cookies

Rob absolutely loves Snickerdoodles and asked for me to make some this year. I have honestly never made them before. I came across this recipe and gave it a whirl. I think over time I will alter it some, but I wanted to get the basics down before I forget!
Prep time: 30-40 mins
Cookies
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • ¼ cup dark brown sugar (light brown sugar will work, too)
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 2½ teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  2. In a medium bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
  3. In a mixer, cream together butter, granulated sugar and brown sugar.
  4. Next add vanilla extract and eggs one at a time, mixing after each.
  5. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
  6. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
  7. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
  8. Measure about 1 TBSP of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Squish the cookies down to flatten them a bit.
  9. Bake for around 12 minutes +/- (original recipe said 8-10, wasn’t enough for me). You do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.

Pressure Cooker Thai Chicken Thighs

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup chicken broth
  • 1/4 cup peanut butter
  • 1/4 cup soy sauce
  • 1 tablespoon freeze dried cilantro
  • 2 tablespoons lime juice
  • Red pepper flakes (to taste)
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1/4 cup chopped peanuts

Method

  1. Turn Instant Pot to saute. Addbroth, peanut butter, soy sauce, cilantro, lime juice, red pepper flakes, and ginger. Stir until peanut butter dissolves.
  2. Add chicken thighs, pressure cook for 15-20 minutes. Quick release pressure.
  3. Remove chicken with slotted spoon and shred. Turn Instant Pot to saute, bring to a boil, add cornstarch mixture to thicken.
  4. Serve over rice.