Homemade with LOVE...in other words, I licked the spoon and kept using it.

The year has really gone with the wind. Spring flew by, now summer has left us. Thankfully we live in Sunny San Diego, however I am more than ready for leggings, boots and big sweater season. For those in San Diego, sometimes it just doesn't feel like fall, so why not bring fall into your home by creating it in the kitchen. Below are a few recipes and ideas to get in the season.


Shepherds Pie
Ingredients: 

1 tbsp butter

1/4 tsp salt

1/4 tsp pepper

1 1/4 lb ground beef

3 tbsp Worcestershire sauce (suggested, but not used on my recipe)

1 cup chopped onion

1 cup green beans

3-4 potatoes, skinned and cooked into mashed potatoes (you can use idahoan homestyle instant mashed potatoes if wanted, I prefer making the real deal)

1 1/2 cups shredded cheddar cheese

Directions: 

Melt butter in pan. Add salt and pepper.
Add ground beef and Worcestershire sauce (suggested) and cook until mostly done.
Add onions and green beans, cook until beef is cooked (preferably no pink left) and onions are translucent.
Put beef/green bean mixture into the bottom of a casserole dish. I used an 8 inch by 8 inch.
Top with cooked  mashed potatoes, then top with cheese.
Heat in oven at 350 degrees for about 10 minutes or until cheese is melted.

Chicken Pot Pie Soup
Ingredients: 
1 tablespoon butter
1 leek, white and light green part only, halved lengthwise and sliced (No leeks, so I used green onions as subsitute)
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs
2 teaspoons fresh thyme leaves
1/2 teaspoons kosher salt, or to taste
1/4 teaspoons freshly ground black pepper
1 sheet frozen puff pastry (from a 17.3-oz box of 2), thawed as package directs
4 ounces fresh green beans, trimmed and cut into 1-in. pieces (I used can green beans) 

Directions
Heat oven to 400ºF.

Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.

Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.

Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on un-greased baking sheet.

Bake 12 minutes or until puffed and golden brown. Let cool.

Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.

As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

Unfortunately, I didn't take any pictures of my recipe, but I can tell you it got 5 stars from the Mr. Below is the image from the recipe book I found it from. Always note, my recipes are tweaked from recipes I have read, been handed over or sent. My blog is to help you all think of different ideas for getting your loved ones around the dinner table. Enjoy! 

 
Enjoy! Happy Eating!