Shepard's Cottage Pie

Ingredients

• 1-1/2 lbs potatoes

• 12 oz. fresh or frozen cauliflower 

• salt & pepper

• 4 T butter 

• 4 oz cream cheese 

• 1/4 c. milk

• 1/4 c. sour cream

• 1 T chopped parsley

• 1 T olive oil

• 1 large onion, chopped 

• 3 carrots, chopped 

• 2 cloves garlic 

• 2 lbs ground meat (lamb, beef, turkey, sausage, combo... we use 1lb of ground venison & 1lb of ground sausage)

• 1 c. peas

• 1 c. corn

• 3 T flour 

• 1 c. beef or chicken broth

• seasoning (we use fresh basil, onion powder, seasoning salt,  and cayenne pepper

• 8 oz shredded cheese (we use pepper jack)

Instructions 

1. Boil potatoes and cauliflower until soft. Use potato masher to mash and remove lumps. Add butter, cream cheese, milk, sour cream, salt, pepper, and parsley. Mash it. Mash it good! Set aside. 

2. Brown ground meat in olive oil with onions, carrots, and garlic. Add peas and corn. Cook 3-4 minutes. 

3. Sprinkle flour over meat mixture, mix gently and cook an additional minute. Add broth and simmer 4-5 minutes. 

• I use a cast iron skillet which goes directly into the oven, so I do not transfer the meat mixture. If you've used a regular skillet, transfer the meat mixture to a 3qt. casserole or 9"×13" baking dish. 

4. Sprinkle with shredded cheese. Top with mashed potatoes and spread them out to cover meat mixture completely. 

5.  Bake 20 minutes at 400°. Broil for 5 minutes to brown potatoes. (Depending on the type of meat used, you may want to use a paper towel to soak up the excess fat that comes to the surface.)

6.  Garnish with chopped onions. 

Fish Tacos w/ Lime

Ingredients:

• 1 lb fresh or frozen tilapia (or catfish) • 2 Tbsp canola oil • 3 fresh limes • 1/2 cup mayonnaise • 1 tsp. chili powder • 3/4 c. flour • 3/4 tsp salt • 8 flour tortillas • 1 1/2 - 2 cup shredded cabbage • 3/4 cup shredded carrot (about 3 carrots) • 1 jalapeno - seeded and thinly sliced

Instructions: • Rinse the fish and pat dry. Cut it into 1" - 1-1/2" pieces and set it aside. • Juice two of the limes (cut the third lime into wedges to serve alongside finished tacos). • Stir mayonnaise and chili powder into the lime juice and whisk mixture till smooth. Remove 1/3 cup of the sauce and toss with the fish pieces. Set remaining sauce aside. • In a large skillet heat the canola oil over medium heat. Mix flour and salt together. Add fish to the flour mixture and toss to coat the fish. • Place fish in hot oil and cook until evenly crisp and brown. Drain on paper towels. • Warm the tortillas. Top tortillas with fish, cabbage, carrots and jalapenos. Drizzle with remaining lime sauce and serve with lime wedges.

Barbequed Ribs

Ingredients:

2 sides pork spareribs (about 6 pounds), separated 2 (28-ounce) cans chunky tomato sauce

(Or ...try Salsa!) 2/3 cup brown sugar 4 Tbsp red wine vinegar 2 tsp Worcestershire sauce 2 Tbsp reduced-sodium soy sauce 2 Tbsp chili powder 3 tsp ground cumin 2 tsp paprika 1 Tbsp garlic powder 1 tsp salt 1/2 teaspoon cayenne pepper

3 Tbsp Liquid Smoke

Instruction:

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Great for Sunday Dinner!