Everyone seems to have at least one dish that they were served as a child that absolutely traumatized them. For me, even the very mention of the words "broccoli frittatta" sends chills down my spine. I won't go into the gory details but you can be sure that the rest of my family shares in my broccoli frittatta related nightmares.
I had almost given up and resigned myself to the fact that we would never be a Shepherd's Pie eating family UNTIL, I saw a recipe for Chicken Shepherd's Pie in my latest edition of Cook's Country. If anyone can change Ben's attitude about this dish, it's Cook's. Here goes nothing...
Chicken Shepherd's Pie
2 pounds chicken thighs
salt and pepper
6 Tablespoons butter
1 onion, sliced thin
3 carrots, peeled and sliced
2 cloves garlic, minced
1 1/2 teaspoons minced fresh thyme
1/4 cup sherry
2 cups chicken broth
2 pounds russet potatoes, cut into 1/2 inch cubes
1/4 cup cornstarch
1 cup frozen peas
1 Tablespoon lemon juice
1 egg, beaten
Add garlic and thyme and cook 30 seconds.
Place potatoes in a large saucepan and cover with 1 inch of water.
Beat egg and brush over potatoes.
Bake 15 minutes at 375. Turn on broiler and place under broiler for 5 minutes or until potatoes are browned.
Sooo...I kind of renamed my Shepherd's Pie - Chicken Pot Pie. I served it to Ben and guess what? - he liked it! That just proves that it's all about memories associated with the name - not necessarily the dish.
Who knows, maybe Cook's will come out with a broccoli frittatta recipe that will change my mind about frittatas completely. (I'm not holding my breath.)
Did the Christmas holiday leave you with a fridge full of leftovers that you just don't know what to do with? I usually end up with some pretty unique odds and ends that I have to find creative ways to use up.
I cant really help you with your jar of Tabasco that you bought for uncle Joe or aunt Rita's half eaten gluten free cheesecake but I can help you use up some leftover eggnog that might be lingering in the back of your refrigerator - Eggnog Cupcakes. It's not too late to whip up a batch of these yummy cupcakes.
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)
1 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar
Frost each cupcake with a swirl of cream cheese frosting.
Top each cupcake with a gingerbread cookie. (A leftover if you have it.)
Happy New Year friends!
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