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20 Mar 17

Ree Drummond’s Shepherd’s Pie
Recipe Source

03/19/17: For the beef stew, use hamburger meat instead of beef stew meat.


4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew

Beef Stew with Beer and Paprika:

3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving

Horseradish Mashed Potatoes:

5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley


Preheat the oven to 375 degrees F.

Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
Beef Stew with Beer and Paprika:

Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.

Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.

Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
Horseradish Mashed Potatoes:

Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.

Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

26 Aug 16

Spicy burger recipe:

1) Jalapeno cream cheese;
2) Pinco de guio;
3) Avacado;
4) Chipotle mayo.

25 Aug 16

Norwegian Cruise Lines
In-depth good review on Norwegian Cruise Lines. Good review of amenities, what to do etc. Also has handy downloadable schedules.

12 Jun 16

Research: People can be convinced they’ve committed a crime in under three hours
People can be convinced they’ve committed a crime in under three hours

Dave’s garden: Introduction to yuccas (including soft yucca)

Jacarandas Trees
Jacarandas Trees

5 Jun 16

Justin’s yardbird recipe

Yard bird recipe Ingredients:
7 of 8 red potatoes diced in quarters;
Chicken Creole seasoning butter;
Salt and pepper

In at least a 9×13 pan place diced potatoes in pan, salt and pepper to taste. Seasons chicken with creole seasoning and rub butter under the birds skin. Place remaining butter in pan. Place bird on top of potatoes in pan. Set oven to 425 degrees and cook chicken for 1 hour 45 minutes. Enjoy with red wine