SOUTHWESTERN SHEPHERD'S PIE

This dish combines to two of our family favorites - Shepherd's Pie and a spicy Southwestern flair.

2 Tbsp olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 Tbsp minced garlic
1 Tbsp chopped green jalapeno
1 lb ground beef
1 Tbsp tomato paste
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
S&P to taste
2 cups tomatoes, chopped
1/2 c cooked corn
1/2 c black beans, rinsed
1/4 c chopped cilantro
1 1/2 lbs sweet poatoes, peeled and cut in chunks
2 Tbsp butter
1/2 c milk

1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 min. Add garlic and jalapeno; cook for 2 min. Raise heat to medium-high; add beef and brown for 5 min.
2. Add tomato paste and spices; cook, stirring for 2 min. Add tomatoes; simmer until liquid reduces, 15 min. Add corn, beans, and 4 Tbsp cilantro. Spoon into a 9x9-inch baking dish.
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 min. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400F oven until brown, 30 mins. Garnish with more cilantro.

PORK SKEWERS WITH PINEAPPLE-SCALLION RICE

The boys love anything served on skewers so anytime I make this yummy dish they gobble it all up. (Source: Rachael Ray)

• One 20-ounce can of pineapple chunks in their juice, drained and juice reserved
• 1 clove garlic, smashed
• 2 tablespoons soy sauce
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons vegetable oil
• Salt and pepper
• 1 1/4 pounds pork loin, cut into 1-inch cubes
• 4 scallions, cut into 1-inch pieces
• 1 1/2 cups long-grain white rice

DIRECTIONS:

1. In a resealable plastic bag, combine the pineapple juice, garlic, soy sauce, ginger and oil; season with salt and pepper. Add the pork and scallions and let marinate at room temperature for 30 minutes.

2. Preheat an outdoor grill or grill pan to medium-high. In a medium saucepan, bring 1 3/4 cups salted water to a boil. Add the rice, cover and cook over low heat for 18 minutes.

3. Meanwhile, thread the marinated pork and two-thirds of the pineapple chunks onto four 10-inch skewers and the marinated scallions onto one 10-inch skewer. Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.

4. Coarsely chop the remaining pineapple chunks and stir into the cooked rice. Remove the grilled scallions from the skewer and stir into the rice. Serve the pork kebabs with the pineapple-scallion rice.

CANNED PICKLES

I got these simple & sweet family recipe from a good friend of mine who received it from her grandmother and remembers her grandmother always having the best pickles. This was my first time canning vegetables of any sort, so I was a little nervous, but they turned out great. I made 10 jars this go-around, but will definitely make lots more next summer. Delicious recipe!!!

Recipe Yields approximately 5-6 jars:

1 qt mason jars

Put 1 white cabbage leaf in bottom of jar

Fill with cucumbers halved or whole

Put 3 whole garlic cloves, small amt black peppercorns (optional) and 2-3 heads of dill in each jar

Boil 12 cups water, 4 cups white vinegar & 1 cup pickling salt

Fill jars with liquid, seal & store in cool place (i.e. basement) for 3-4 weeks

Tip: Put cucumbers in ice bath and sit for 1-2 hours before preparing to make them extra crisp

Note: Make sure to check if your cans have sealed 24 hours after preparing your pickles. If they haven't sealed, place in refrigerator and let sit for 3-4 weeks.

{ tomato & orzo salad }

I just love this summer salad recipe from Rachael Ray...so delicious with fresh summer veggies.  It has become one of my summer staples as it is oh so easy to make, tastes great served cold or at room temperature and works as a perfect side dish or quick meal/snack.  Make it...you'll love it!

Click here for the recipe.  

{ strawberry gelatins }

Tired of the standard strawberry shortcake & strawberry/banana salad that we typically have for dessert, I was on the lookout for another "strawberry" recipe that was easy & tasty.  I knew this simple dessert was a hit when T exclaimed "You gotta try this" after taking just one bite.  CJ, as usual, liked it so much that he put his spoon down and just shoveled into his mouth.  A fresh, strawberry Jello-like dessert without all the additives...oh, so yummy!

For the recipe, click here.  

MOCK SUSHI

I am always looking for quick & easy recipes using items that we already have in the pantry...this fits the bill!  Not only was it simple to make, but these "sushi" rolls turned out oh, so cute.  T loved helping out with this afternoon treat too, pressing the krispy mixture into the sheet and lining up his gummy treats.  Source - Family Fun Cooking With Kids.

Cooking spray

1/4 cup butter

4 c mini marshmallows

6 c crisped rice cereal

Gummy worms (I substituted with little fruit gummy snacks)

Fruit Roll-ups

1. Lightly coat a 12x17-inch baking sheet with cooking spray
2. Melt the butter in a 2-qt saucepan over medium heat.  Add marshmallows and stir until smooth.  Remove mixture from heat and stir in cereal until evenly coated.
3. Turn the baking sheet so that the shorter ends are at the top and bottom, then press the marshmallow mixture onto the sheet, distributing it evenly.
4. Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line.  Gently roll the lower edge of the marshmallow mixture over the gummy worms.  Then stop and cut the log away from the rest of the mixture.  Use the same method to form 4 more logs (or 2 if you are halving the recipe).  Slice each log into 1-inch thick "sushi" rolls and wrap them individually with strips of Fruit Roll-ups.   (Note:  Try not to let the marshmallow mixture cool as it is easier to roll up when the mixture is still warm and pliable.) 

TURKEY MEATBALLS AND PASTA IN CREAM SAUCE

My boys absolutely go crazy over this meal!  The turkey meatballs are great to eat alone or with pasta and are great to have in the freezer for an easy meal/snack.  The sauce is similar to a classic Alfredo, but it is lightened up with chicken broth and flavored with mushrooms.  Recipe provided by Country Home Magazine (Jan/Feb 2008)

Makes:  4-6 servings

Prep:  20 mins

Cook:  40 mins

3 Tbsp olive oil

1 cup scallions, finely minced and divided

1 1/4 tsp tsp salt, divided

3/4 tsp freshly ground pepper, divided

8 oz white or shitake mushrooms, sliced

2 Tbsp all-purpose flour

2 1/s c chicken broth

1/4 c fine, dry breadcrumbs

1/3 c milk

1 c freshly grated Parmesan cheese, divided, plus more for serving

1 large eggg

1 lb ground turkey

2 garlic cloves, minced

3 Tbsp minced fresh flat-leaf parsley

2/3 c heavy cream

1 lb dried pasta, i.e. rotini, cooked according to pkg directions

1. Heat oil in a large skillet or saucepan over medium heat.  Add 1/2 c scallions, 1/4 tsp salt, 1/4 tsp pepper, and mushrooms, and cook, stirring occasionally, 5 minutes.  Add flour, and cook, stirring constantly, 2 minutes more.  Add broth; cover and simmer 10 minutes.
2. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes.  Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, and next 4 ingredients in a separate bowl.  Stir in breadcrumbs mixture, and form into 1 1/2-inch meatballs.
3. Add meatballs to sauce; cover and simmer 20 minutes more.  Add cream, and return to a simmer.  Add remaining 1/2 c Parmesan, and stir until sauce is slightly thickened.
4. Add drained cooked pasta and sauce to pot, and toss gently to combine.  Serve with additional Parmesan.