Showing posts with label Recipe Alert. Show all posts
Showing posts with label Recipe Alert. Show all posts

Wednesday, October 21, 2015

Recipe Alert: Shepherd's Pie with a SPOOKY twist

TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings


  • 2 cups frozen peas and carrots
  • 2 cans (12 ounces each) home-style beef gravy
  • 2 cups frozen corn
  • 2 teaspoons dried minced onion

  • 6 cups mashed potatoes
                    (can use instant)

Spooky Shepherd's Pie Recipe


  1. Preheat oven to 350°. Cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles and drain.
  2. Set aside 16 carrot pieces for eyes; add remaining frozen peas and carrots to pan. Stir in gravy, corn and onion. Spoon into two greased 2-qt. baking dishes or eight greased ovenproof 2-cup baking dishes.
  3. Place mashed potatoes in a large resealable plastic bag; cut a 2-in. hole in corner of bag. Pipe ghost-shaped potatoes onto beef mixture; add carrot pieces for eyes. Bake, uncovered, 30-35 minutes or until heated through. 
Yield: 8 servings.

Monday, September 28, 2015

Recipe of the Day: Hungarian Chicken Paprikas & Dumplings

This is my Grandmothers version of Hungarian Chicken Paprikash.  If there is food served in Heaven, I am sure this is on the menu! My Grandmother was the best cook ever. She would have this hardy dish ready and we could hardly wait! Now I serve it to my Grandchildren, and they love it as well! Down home pure comfort food.:

Hungarian Chicken Paprikas & Dumplings


3 Tbsp  Vegetable Oil
1 Vadalia Onion, Chopped
1 Whole cut up Chicken, skin in tact
2 Tbsp Sweet Paprika
3 Chicken Bullion Cubes (1 per cup of water added)

Add later to broth:
1 pt Sour Cream
1/2 Pt Water
4 Tbsp Flour
3 Tsp Seasoning Salt

For Dumplings:
4 Eggs
3 Cup Water
6 Cup All Purpose Flour
1 Tsp Salt


  • In a large pot place the oil and chopped onion. Cook over medium/high heat until translucent.(you don't want them brown, just tender) 
  • Take off heat. 
  • Add the Paprika.  Mix it well.
  • Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed)

NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor.

  • Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Seasoning Salt. 
  • Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
  • While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
  • When the chicken is done,remove the chicken pieces to a colander to cool.
  • Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.

  • Bring a large pot of water to a boil.
  • In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough. 
  • When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon. 
  • After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. 
  • Drain and rinse. It makes alot of dumplings! But that is ok, they will be gone in no time!
  • Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

 All of my senses come alive....truly a wonderful comforting food!

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