Shepherd's Pie in a Cast Iron

Our daughter loves to cook with cast iron. While home one weekend she made us her version of Shepherd's Pie. The twist was, that by using cast iron, she could do it all in one pan. Brown the burger (or any ground meat) on the stove top, then make your layers and pop it in the oven. Simple is very good and the layer of cheese on top - even better.

Ingredients
1 lb. ground beef or other meat (venison, turkey etc.)
1  pkg. (16 oz.) frozen mixed vegetables (or choice of leftover cooked veggies)
4 cups seasoned mashed potatoes
8 oz. (1 cup) shredded cheddar cheese
salt and pepper

Preparation
Preheat oven to 375 degrees. Brown meat in cast iron skillet. Drain. 
Place vegetables on meat (in skillet) and sprinkle with salt and pepper. 
Top with mashed potatoes, spreading to cover. 
Bake 30 minutes. Remove from oven, top with cheese, continue baking 10 minutes or until cheese melts. 
 Let rest for 5 or 10 minutes. Serves 6.

Biscuit-Topped Turkey Casserole

Photos courtesy The Cooking Corner

    How many of you try recipes that are on the back of a box or can? Most of us have at one time or another. The idea of putting recipes on a product was started by Campbells years ago. The traditional green bean casserole recipe was promoted on the cream of mushroom soup can. Many food companies have joined in that marketing practice. If you ask me, it's smart.
    Not long ago, one of my sons found a recipe on the back of the cream of broccoli soup can and suggested that we try it. After reading it over, I decided it would be a perfect way to recycle some holiday leftovers. I had some smoked turkey that was just waiting to be used and everything else was basic pantry stock.
    This dish was as easy as could be, took little time and turned out to be very filling. The only thing I might change, would be smaller biscuits to get more servings. The big biscuits are very hearty.

Biscuit-Topped Turkey Casserole
1 can (10.75 oz.) condensed cream of broccoli soup
1 can (10.75 oz.) condensed cream of potato soup
2/3 cup milk
1 tsp. parsley

1/2 tsp. rosemary
1/4 tsp. marjoram
1/8 tsp. pepper (black or white)
2 cups (1-16 oz. bag) frozen mixed vegetables
2 cups smoked turkey, cubed
1 pkg. 7 oz. refrigerator biscuits
(I used 10 oz. flaky Grands from Pillsbury)

Preheat oven to 400 degrees.
Spray coat a 11x7x2 inch baking dish.

In medium bowl, mix together soups, milk, spices, vegetables and turkey.
Pour into baking dish.

Bake 20 minutes until mixture is hot and bubbly. Gently stir mixture.
Place biscuits on top of mixture and return to oven.
Continue baking 15 minutes or until biscuits are golden brown.

Ready for oven.

Serves 6 or so.

**cream of celery or cream of chicken may be substituted as well as 2 cups cooked chicken instead of turkey.

Inspired by Campbell's soups.

Casserole just out of oven

Italian Turkey Soup

Photo courtesy of the Cooking Corner.

     After the last holiday I was looking for ideas on how to recycle turkey and came upon an idea for Italian soup. This recipe uses the flavors of Italy to give a fresh new flavor to those leftover tidbits. We were pleasantly surprised at the transformation of that traditional bird. I used holiday leftovers, white beans, Italian tomatoes and spices topped with Parmesan to make recycling leftovers interesting. This would be perfect served with garlic bread.
 
Italian Turkey Soup
based on Italian Style turkey soup from Fresh Market 1115
1 T. olive oil
1 large carrot or 4 baby carrots, chopped
1/2 small onion, chopped
1 stalk celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
Kosher salt and cracked black pepper
1 tsp. roasted garlic
1/4 cup white wine
1 can Italian chopped tomatoes, not drained
1 can great northern (or Cannelini) beans, rinsed and drained
2 cups cooked turkey, chopped or cubed
2 tsp. chicken base
3 cups water (add more to desired consistency)
1/4 tsp. thyme
1/2 tsp. rosemary
1 tsp. basil and oregano blend (or 1/2 tsp. each)
1/4 cup Parmesan

In a large pot, heat olive oil. Add carrots, onion, celery and peppers. Sprinkle with salt and pepper, cooking about 10 minutes until tender, stirring often. Add garlic and cook 2 minutes more.

Pour wine into pan and stir. Let cook, stirring occasionally, about 5 minutes.

Dissolve chicken base into water. Add tomatoes, beans, turkey and spices. Slowly stir in chicken base.

Cover pot and heat to simmer at least 30 minutes.

Top with Parmesan cheese before serving.

Serves 4-5.

Cranberry Snack Mix

Photo courtesy of the Cooking Corner.

     It was time for the monthly girls card party and I needed an easy dish to bring. The theme this month was something fall, which leaves the options pretty wide open. Since I had lots of things going on that day, I needed something that didn't take a lot of hands on time.
    After consulting various recipes, I found a snack mix using cranberries. That sounded like a fall item to me. I had been experimenting with cranberries and had some leftover, so it was perfect. 
   Early in the day, I made sugared cranberries (they hang out for 4 hours drying). Later I mixed up the crunchy stuff and let it bake. When it was time for the party, I mixed them all together. Sometimes easy is good. So if you need a snack for company or a game time treat, this an easy dish to do.

Cranberry Snack Mix
2 bags (15 oz. each) Snack Mix (or 2 cups each pretzels, Chex cereal, nuts)
4 T. butter, melted
2 T. brown sugar
1 tsp. kosher salt
2 cups sugared cranberries (note recipe previously posted)

Preheat to 350.

Spray roaster or other baking pan with sides.

In a large mixing bowl, sprinkle brown sugar and salt on snack mix and drizzle melted butter over top. Stir well to combine.

Bake at 350, stirring every 10 minutes, until crisp, about 20-25 minutes.

Remove from oven and cool. Toss with sugared cranberries.

Store in airtight container. Serves about 16 or so.

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Smoked Brisket Nachos

Photo courtesy of the Cooking Corner.

    
     Did you ever wonder what to do with leftover brisket? One of the easiest ways to recycle this great smoked meat is to layer it on chips and make nachos. The smoky flavors blend with the tender brisket to melt in your mouth with just a small cheesy crunch. As with any nacho, your options of toppings depend on your taste and what's in the fridge. How easy is that?

Smoked Brisket Nachos
1/2 cup smoked beef brisket, shredded
1/4 cup onions, diced 
1/4 cup shredded cheddar cheese or 1/8 cup melted processed cheese (like Cheese Wiz)
tortilla chips
1/8 cup jalapenos, diced (optional)

Spread chips on plate. 
Warm brisket in microwave for about 30 seconds.

Layer meat on top of chips. Sprinkle onions and jalapenos on nachos. Drizzle or sprinkle cheese over meat. 

Microwave to warm about 30 seconds.

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Ham and Cheese Veggie Tray Soup

Photo courtesy of the Cooking Corner.

     Not too long ago, a veggie tray surprisingly arrived in my kitchen. How do I recycle this food into something more useful? It was time to do a "make over." Since the weather has been down right cold, a soup was the first thing that came to mind when I saw the veggies. Carrots and celery are a great base for any soup, but now I had some broccoli and cauliflower to play with, too.
     After checking out the kitchen, I found leftover cubed holiday ham, cream cheese and the ever popular Kraft Velveeta. With these ingredients on hand, instead of just an ordinary vegetable soup, a party-sized veggie platter got a makeover into a hearty cream soup perfect for a chilly winter day.
 
Ham and Cheese Veggie Tray Soup
4 or 5  or so broccoli florets, chopped
4 or 5 or so cauliflower florets, chopped
8 or so slices of celery, sliced in half and diced
12 or so baby carrots, halved and sliced
2 T. butter
2 cup cooked ham, cubed
1-inch slice Velveeta cheese, cubed
3 cups chicken broth/base
small sprinkle of Kosher salt and black cracked pepper
1/4 cup onions, diced
4 oz. cream cheese, cubed

Chop all of the veggies in the tray to desired size and dissolve chicken base in water. Set aside until needed.

In large pot, melt butter. Add veggies, salt and pepper. Stir often. 

When veggies soften, add ham just to heat. Slide cubed cream cheese into pan, mixing well. Add cubed cheese and stir until blended. 

Slowly add chicken base to thin mixture. Stir well to incorporate. 

Let simmer to blend flavors and warm 20-30 minutes. Serves 4.

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Chicken and Rice Soup

Photo courtesy of the Cooking Corner.

       I love making soups in the winter. Add a grilled cheese and you've got a quick simple dinner. Soups are also a great way to use up tidbits of leftovers. Each holiday I seem to have some celery and carrots stranded in the vegetable bin. These are great base flavors for many soups and stews.
     Making a stir fry was the first idea I had for the veggie leftovers, so the slicing and dicing began. I soon realized that I didn't need the whole can of chicken for this adventure, so I reserved half for soup. Since I had most of the same ingredients spread all over the kitchen, I then diced the veggies smaller and started melting some butter.
     Usually I make soup into an afternoon project, simmering in the slowcooker for hours. This was easier and quicker since all of the ingredients, except the veggies, were already cooked. All I had to do was saute' them for a few and add the rest to heat through and combine flavors.
    This was a nice way to get two different meals out of one set of ingredients.

Chicken and Rice Soup
2 T. butter
1 stalk celery, diced
4 baby carrots, diced
1/4 small onion, diced (about 1/4 cup or 3 T.)
1/2 large can cooked chicken ( or 1 small can)
3 cups chicken broth (or 3 bouillon cubes dissolved in water)
1/8 tsp. thyme
1/8 tsp. poultry seasoning

salt and pepper
1 bay leaf
3/4 cup cooked white rice

In large saucepan, melt butter over medium heat. Add celery, carrots and onion. Let cook until onions and celery are soft, about 7 minutes.

Heat bouillon or chicken base in water in microwave for 2-1/2 minutes. Stir to dissolve.

Add chicken and spices to saucepan, stirring to combine. Pour in chicken stock and add bay leaf. Add rice and stir.

Cover and let simmer 20-30 minutes, stirring occasionally. 

Serves 4. Recipe easily doubled.

Note - Half cup cooked and chopped rotisserie chicken can also be used.

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Smoked Turkey and Cheddar Sandwich

Photo courtesy of the Cooking Corner.

    Is there still a little bit of holiday turkey hanging around? Did you have the adventure of smoking that bird? Combining smoked turkey with smoked cheddar is a great way to use up the leftovers and enjoy the last bit of smokey goodness. The tartness of the tomato on top is a perfect balance of flavors and ensures moisture in sandwich. No bland, dry turkey here.

Smoked Turkey and Cheddar Sandwich
2 thin slices smoked turkey
1 thick slice smoked cheddar cheese
1 slice onion
1 left lettuce
1 slice tomato
mayonnaise
1 large soft bun

If desired, heat turkey in microwave about 25 seconds, just to warm. Spread mayonnaise on both sides of buns. Layer turkey on bottom bun, top with smoked cheddar cheese. 


Lay a piece of lettuce on cheese and then top with sliced tomato. Sprinkle with salt and pepper. Put bun together and enjoy.

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Turkey Soft Shell Taco

Photo courtesy of the Cooking Corner.

    One of my favorite ways to use up leftovers is to throw what's handy into a soft taco shell. This year I got creative and added a little Mexican flavor to chunked up turkey and stuffed it in a soft shell with cheese, sour cream and a few other tidbits. 
    This turned out to be such an easy dinner. The condiments and spices added a new flavor twist to leftover bird, covered in the creaminess of melted cheese and sour cream. If we can have fish tacos why not turkey? This is a great idea to keep in mind for later.

Turkey Soft Shell Taco
1 cup cooked turkey, shredded
6 tsp. sour cream
3/4 cup Colby-Jack cheese, shredded
1/4 cup black olives, sliced
1/8 cup onions, diced
3 8-inch soft taco shells
1/2 tsp. paprika
1 tsp. chili powder

In small bowl, sprinkle spices on turkey. Heat for 30 seconds in microwave just to warm.

Wrap taco shells in paper towels and microwave to soften, about 20 seconds each side.

Place soft shell on a plate and layer turkey, onions and olives. Spread sour cream on top and sprinkle with cheese. Fold shell edges toward middle and roll. Warm in microwave an additional 30-45 seconds. Makes 3 tacos.

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