Thanksgiving Shepherds Pie

So at work last week we were talking about different dinner options. There are always the same easy things you make all the time and once in a while you just need something a little different. A co-worker suggested this dish which I call "Thanksgiving Shepherds Pie". Her family makes it after Thanksgiving with all the leftovers but I wanted to try it and didn't want to wait until Thanksgiving to do so. I aldo chose the easy way out and bought the mashed potatoes pre-made and added a little salt, pepper and garlic powder to them. Here are the other items you will need:

Ingredients
1lb of Turkey (boars head ovengold, cut as thick as they can)
6 large carrots (cut into sticks and cooked)
1 box cranberry stuffing (prepare following instructions on box)
Mashed potatoes (family sized stop and shop pre-made)
1 can cranberry sauce
Salt, pepper, garlic powder and paprika to taste

Once all of the above is cooked and ready to go it is quite simple, just layer the items in the order that they are listed in, into a large round casserole. (I love using my temptations since they can go right into the oven, are beautiful to serve with and can be covered and stored all in the same dish, who doesn't love less cleaning?!?!?) Now I didn't add the cranberry sauce since Scott hates it but feel free to put that inbetween the stuffing and potatoes or save and serve on top once done. Once layers, as pictured below, sprinkle with salt pepper and paprika and bake at 350 for 45 minutes to an hour, or until the potatoes look lightly browned. Serve immediately and Enjoy!

Slow Cooker Corned Beef and Veggies

Now that Valentines day is behind us, next up is St. Patrick's Day! My husband loves Corned Beef and never waits for St. Patty's Day to cook it.  I personally don't eat it but have a great recipe passed along from Scott's mom.  Since they are Irish and all it MUST be good right?!? Well I have heard its the best from both of them and easy to make too!  Now the traditional way is Corned Beef and Cabbage but we leave that out since he isn't a fan, feel free to add it if you like it. Here is what you need:

1 Corned Beef Brisket
2 Tablespoons Brown Sugar
2 Tablespoons Whole Grain Mustard
1 Teaspoon of Salt
1/2 Teaspoon Pepper
1 Bottle of Beer
1/2 Bag Baby Carrots
5 Small White Potatoes
1 Small Onion

Place the Beef in a large slow cooker, fat side up.  Sprinkle with brown sugar and spread mustard on top of sugar.  Sprinkle with salt and pepper then add beer around the sides.  Cook on high for 5-6 hours.  Baste beef with liquid after 4 hours of cooking.  With 1 hour left add the veggies and continue to cook for an additional hour or until veggies are cooked.  Serve and ENJOY!

Parmasan Pasta Salad

So last night I was starving when I got home from work and wasn't really in the mood for any meat!  My husband cooked himself some delish chicken but while we waited I through together a quick on the spot pasta salad with what we had in the house.  I love using Barilla Veggie Pasta.  You get a full serving of veggies in each serving without having to add in the extra's.

Once this was done cooking I drained the pasta and tossed it with some EVOO.  I added a few shakes of grated parmesan cheese, that melted right into the warm pasta, a little parsley and a little basil.  I finished it up with 1 can of sliced black olives and sea salt.  For throwing something together at the last minuted it was absolutely delish and my husband agreed! Had to write about this one to make sure I never forget how to make it!