Tuesday, November 10, 2009

Chicken Hash

Chicken Hash.
You know, I think I have to practice on my photography, but Chicken Hash is so easy and wonderful for a week-end Breakfast or Brunch. It is really delicious. You can use left over chicken, beef, or turkey. I will share the recipe.
1 large baking potato, peeled and cut into 1/2 inch dice.
1 tablespoon extra virgin olive oil
3/4 pound skinless, boneless chicken breast cut into 1/2 inch dice
Freshly ground pepper
2 slices bacon, cut into dice
1 small onion, very finely chopped
2 celery ribs, finely chopped
4 large eggs
Hot Sauce for serving
Bring a small saucepan of water to a boil. Add a pinch of salt and diced potato and boil over high heat until just tender. About 5 minutes; drain.
In a large skillet, heat olive oil, season the chicken and add to skillet along with the bacon. Saute on high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. Add cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.
Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.

Thursday, November 5, 2009

Shepherd's Pie

Leaves are falling, geese are gathering the temperature is dropping. What better, then to make a great comfort food. Shepherd's Pie is where it's at. Yum!!

Seasoned Ground Beef mixed with Green Beans, Carrots, and Corn topped with Mashed Potatoes and Cheddar Cheese.

1 medium onion, diced
1 pound lean ground beef
1 can tomato soup (10 3/4 ounce)
2 1/2 cups fresh green beans (cooked)
1 cup frozen whole kernel corn
1 cup carrots, sliced and cooked
1 tablespoon steak sauce (A-1 is good)
salt and pepper to taste
2 large potatoes, peeled and quartered
1/2 cup milk
1 egg, slightly beaten
1 cup cheddar cheese, grated

Saute onion and ground beef over medium heat until meat is nicely browned. Drain off the fat. Add undiluted tomato soup, green beans, carrots, corn, steak sauce, salt and pepper. Gently mix all together. Put in a greased casserole.

Boil potatoes in salted water in a large saucepan until tender. (approximately 15-20 minutes). Remove from heat and drain; add milk and mash well. Let cool slightly, then add beaten egg and mix well.

Cover meat mixture with mashed potatoes. Layer with cheddar cheese. Cover; Bake in 375 oven for 45-50 minutes or until heated through.