Saturday, December 17, 2016

Shepherds Pie


2 lbs cooked hamburger
can of green beans
can of corn
8 oz tomato sauce
1 cup brown gravy
salt and pepper to taste

Mix together in a bowl and put into a 9X13 baking dish.  Top with mashed potatoes and cheddar cheese

Bake at 350 for 30 minutes

Tuesday, December 13, 2016

Zucchini Salad


2 zucchinis
1 cup quartered artichoke hearts, drained
10 cherry tomatoes, halved
3 thick slices of provolone cheese, cut into cubes
3/4 cup salami
1/2 small red onion, sliced thin
1/2 cup black olives, quartered
3/4 cup italian dressing, or to taste

Cut off the ends of your zucchini and then cut in half.  Spiralize into zoodles

Place zoodles in a bowl with artichoke hearts, tomatoes, provolone cheese, salami, red onion, and olives.  Pour the dressing over the pasta and toss to combine.

Refrigerate at least 15 ninutes.  It is best to leave for 3-4 hours to soften zucchini.

Roasted Garlic Tomato Soup

My family enjoyed this Rachael Ray Recipe.


2 heads garlic, ends trimmed to expose cloves
Roma or plum tomatoes, quartered
Extra virgin Olive oil for drizzling plus 2 tbsps
Salt and Pepper
2 tablespoons thyme
2 tbsp butter
2 medium onions
1 large bay leaf
1 quart chicken stock
1 28 oz can diced or stewed tomatoes
1/2 to 3/4 cup heavy cream

Heat oven to 400 degrees.  Drizzle garlic with olice oil and sprinkle with salt and pepper.  Wrap tightly in foil.  Roast 45 min to 1 hour.  Cool to handle then squish the cloves away from skins and mash into a paste.

On a rimmed baking sheet, drizzle tomatoes with olive oil and season with salt, pepper, and thyme.  Roast 25-30 minutes.

Heat a soup pot over medium high and add 2 tbsp olive oil.  Melt butter in oil and add onions, bay leaf, salt and Pepper.  Cook onions until soft.  15-20 mins.  Add stock and tomatoes.  Bring to a boil.  Lower heat and simmer 20 minutes.  Add in roasted tomatoes and pasted garlic.  Puree soup with a stick blender.  Stir in cream to taste.  Keep warm til ready to serve.

Serve with Garlic Bread.