Shepherd's Pie with mashed Parmesan Butternut Squash

I've always loved the Backstreet Boys.  Seriously loved them.  Not like stalker kind of love..just fan that buys your CD's, goes to your show, and buys merch kind of love.  For some reason this blog today reminds me of the "Backstreet's Back" song.  Sure..the fact that I haven't written anything since September might have a little something to do with that.  But..I've been..well..gosh where to start?  I've had a few surprises in my life over the last 6 months or so.  I found out that I am pregnant with my third child.  My surprise baby is due in about 6 weeks!  We are having..another girl and couldn't be more excited. 

But enough about my crazy life..let's get to the good stuff.  A few weeks ago I cooked up the yummiest Shepherd's pie on the planet.  Instead of a mashed potato topping I used  a decadent mashed Parmesan Butternut Squash!  The topping was so delectable that I made it as a side dish for Thanksgiving Dinner.  This is the perfect dinner for a cold night.  It really sticks to your ribs and warms you up right.  Give it a try soon...but try not to eat all the mash before dinner is ready.

You will need Worcestershire Sauce, Beef Broth, Mushrooms, Rosemary, Canola Oil, Parmesan Cheese, Frozen Peas & Carrots, Crushed Tomatoes, Onion, Garlic, Butternut Squash, Butter, Sweet Italian Sausage, and Salt & Pepper.

Peel, de-seed, and chop up the Butternut Squash.

Toss the Squash into a big pot full of lightly salted boiling water and cook until they are tender.  The smaller the chunks the quicker this will happen.

You can do as I do here..or do as you do.  I always wash my Mushrooms under a gently running tap and let dry on a paper towel.  I know they always say to just rub any visible dirt off.. but I just have to wash them.

Warm a skillet over medium heat and brown the Sausage.  When fully cooked set aside and wipe the grease out of the pan with a paper towel.

Slice the Mushrooms thinly..and while you are at it chop the Onion.

Add the Oil, Mushrooms and Chopped Onion to the same skillet you browned the Sausage in.  Cook on medium heat until tender. 

Add in the Garlic and cook another 2 minutes or so.

Stir in the Beef Broth and Crushed Tomatoes.  Go slow..this tends to be a messy step.

Add in the Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper.  Bring to a boil then reduce the heat to medium and let everything cook together another 5 minutes or so until the mixture begins to thicken.

Meanwhile, drain the Butternut Squash once it is tender. 

Add in the grated Parmesan Cheese, a good 5 TBSP of Butter, and Salt & Pepper.  Mash together using your potato masher.  Taste and add more Parmesan, Salt & Pepper, or Butter as needed.  Maybe not Butter if you are using 5 TBSP!!

Creamy..dreamy..and delicious!

Add the Sausage back into the pan along with the frozen Peas & Carrots.  Mix everything together really well.  Let it cook a few minutes to let everything warm up a bit.

Place 6 ramekins on a baking sheet.  The baking sheet is very important unless you truly enjoy cleaning your oven.  Give them a good spritz with non-stick cooking spray.

Add in the Sausage/veg mixture almost to the top.  Then spread the heavenly mash on top. 

Oh yeah!  Bake in a 425 degree oven for 15-20 minutes until everything is warm and bubbly.

Top with Parmesan Cheese shavings..and Enjoy!

Shepherd's Pie with mashed Parmesan Butternut Squash
Source: Better Homes and Gardens Magazine 10/2012

2 1/2 Lb Butternut Squash, peeled, seeded, and cut into chunks
5 TBSP Butter
1/4-1/2 C Parmesan Cheese + more for topping
1 Lb Sweet Italian Sausage
1 TBSP Canola Oil
1 Medium Onion, chopped
8 oz packaged Mushrooms, sliced
3 Cloves Garlic, minced
1 C Beef Broth
28 oz can Crushed Tomatoes
1 tsp Dried Rosemary
1 tsp Worcestershire Sauce
1 C Frozen Peas & Carrots

  Preheat oven to 425 degrees.  In a large pot cook the Butternut Squash in lightly salted boiling water.  15-17 minutes until fork tender.  Drain the water then return the Squash back to the original pan.  Add the Butter, a bit of Salt & Pepper, and the Parmesan Cheese and mash together with a potato masher.  Set aside.

In a large skillet cook the Sausage over medium heat.  Break it up into smallish pieces and stir around until fully cooked.  Drain the excess grease and remove the meat from the pan. Set aside.

In the same skillet, add the Canola Oil, Mushrooms, and Onions.  Cook for a few minutes until they are nice and softened.  Add in the Garlic and cook another 2-3 minutes.  Stir in the Beef Broth, Crushed Tomatoes, Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper.  Bring the mixture to a boil then reduce the heat a bit.  Simmer until the sauce has thickened a bit, about 5 minutes.  Add the meat back into the pan along with the Peas & Carrots.  Cook about 2 minutes just to warm everything up a bit.  

Spray 6 ramekins with non-stick cooking spray.  Divide the meat/veg mixture between the cups and top with the Butternut Squash.  Bake uncovered on a baking sheet for 15-20 minutes.  Top with shaved Parmesan and Enjoy! 
   

Spicy Sloppy Joe Recipe

Am I the only person who sings the SNL Sloppy Joe song whenever I think of cooking up a batch of Sloppy Joe's?  I wanted to cook up some Sloppy Joe's the other day but didn't have any canned tomato Sauce and I wondered how it would turn out if I used Rotel tomatoes.  My husband and I thought this was very good but it was a bit spicy for my kids.  My good kind sister helped me with this recipe. 

You will need Ground Beef, Carrots, Onions, Worcestershire Sauce, Tomato Paste, Rotel, a bit of Canola Oil, and Celery.  You will also want buns and cheese to serve.

Warm a pan over Medium heat and add a bit of Canola Oil. 

Now add the Chopped Onion, Celery, and Shredded Carrot to the pan.  Cook about 5 minutes to soften.

Add the Ground Beef and season with Salt & Pepper.

Crumble the Ground Beef and Incorporate with the veggies.  Cook until the meat is browned.

Add in 2 TBSP of Tomato Paste.

Toss in a can of Rotel Tomatoes.

Add several splashes of Worcestershire Sauce.  I probably added 5-6 just add according to your taste buds.

Shoot, I have a lot of spill over with this dish.  Messy, messy, messy.

Cover the pan with foil or a lid and simmer for 20-30 minutes.

Grab a bun and top it with a bit of cheese.

Top the cheese with Sloppy Joe

Enjoy!

Spicy Sloppy Joe Recipe
Source:  The Beating Hearth

1 tsp Canola Oil
1 Carrot
1 Celery
1/2 Medium Onioni
1 LB Ground Beef
5-6 Dashes of Worcestershire Sauce
2 TBSP Tomato Paste
1 Can Rotel spicy tomatoes

Warm a large skillet over medium heat and add the Canola oil.  When the pan has warmed up add in the Carrots, Celery, and Onion and cook about 5 minutes to soften.  Add the Ground Beef and season with Salt & Pepper.  Crumble the meat and cook until browned and incorporated with the veggies.  Add in the Tomato Paste and Rotel and stir together well.  Add in 5-6 dashes of Worcestershire Sauce or according to your taste preference.  Mix everything together then cover and let simmer about 20-30 minutes.

To serve take a bun and put a little cheese on it.  Top with the Sloppy Joe mixture and Enjoy!

Approximately 10 Servings of the meat mixture

85 Calroies
4 Carbs
3 Fat
10 Protein

Cheesy Quinoa Burger Recipe

You all know how much I love Quinoa and vegetarian dishes.  I saw this recipe and was really excited to try it.  I like the idea of having a bigger repertoire of foods that go on buns.  These Quinoa patties were very tasty and my husband and I really enjoyed them.  I put a little mayo on the buns but in the end I felt that the buns were a little overpowering.  The patties are really nice on their own so I would skip the bun and just eat the patty with a little sour cream.

You will need Shredded Cheese, Flour, Green Onions, Carrots, Eggs, Onion, Ground Cumin, Garlic Salt, Quinoa, Cottage Cheese, and Salt & Pepper.

Rinse your Quinoa well.

then cook it according to package instructions.  When done let it cool a bit.

Finely Dice up the carrots and 2 TBSP of onion.

Add in the Green Onion.

Throw in the Cheese, Eggs, and Flour.

Now add in the Ground Cumin, Garlic Salt, salt, and Pepper and mix everything together well.

Add in the Cottage Cheese.

Add in the Qunioa and mix everything together really well.

Grab a heaping 1/3 cup of the Quinoa mix.

Place it in your non-stick skillet over medium heat (make sure the pan has been sprayed with non-stick spray).

Using the measuring cup press down the mix and form it into a patty.

Cook until browned on each side.  They will be a bit fragile so be careful with them. 

Yummy little patties!

Enjoy!

Cheesy Quinoa Burgers

1 C Quinoa
1/2 tsp salt
3/4 C Shredded Cheese
1/2 C Cottage Cheese
1 C Carrots, finely chopped
3 Eggs
2 TBSP Flour
2 TBSP Onion, finely chopped
2 whole Green Onions, including white parts, thinly sliced
1/4 tsp Black Pepper
1 tsp Ground Cumin
1/2 tsp Garlic Salt

Rinse the Quinoa and cook according to package directions.  When done allow it to cool a little.

In a large bowl combine the shredded Cheese, Cottage Cheese, Carrot, Eggs, Flour, Green onions, Chopped Onion, Cumin, Garlic Salt, Salt & Pepper, and Quinoa.

Heat a frying pan coated with non-stick spray over medium heat.  Measure 1/3 cup of the quinoa mix and put in the pan.  Using the bottom of the measuring cup press down the mix into a patty about 1/2 inch thick.  Cook until golden brown and delicious.

Enjoy!



Approximately 12 Patties

113 Calories
12 Carbs
4 Fat
6 Protein

Honey Ginger Carrots Recipe

I'm the type of person who finds the idea of couponing to be very appealing.  However when I look over the coupons that come in the mail very few items are something that I would buy.  I just don't see the point of stocking up on stuff I didn't want in the first place.  But the appeal of saving money is always such a draw.  I've tinkered around with a site called Food On The Table where they match up sales at your grocery store with tasty recipes.  I got the following recipe from this site and really enjoyed it.

You will need Ground Ginger, Lemon Juice, Honey, Butter, and Carrots.

Peel and chop up your carrots

Than pop them into boiling water and cook until they are softened, about 5 minutes.

Take a non-stick skillet melt the Butter and add the Lemon Juice Honey, and Ground Ginger

Then throw in the Carrots and saute until your desired point.

Enjoy!

Honey Ginger Carrots Recipe
Source:  Food on the Table

1-2 TBSP Lemon Juice
Pinch Ground Ginger
2 TBSP Honey
1-2 TBSP Butter
2 Cups Carrots Peeled and Sliced

Bring a pot of water to a boil then add Carrots and cook until tender but still firm, about 5 minutes.  Meanwhile in a large skillet over medium-low heat, melt butter with honey.  Stir in lemon juice and Ground Ginger.  Cook until slightly browned and delicious.

Enjoy!

Approximately 4 servings

111 Calories
15.5 Carbs
6 Fat
.5 Protein