My mom’s Shepherd’s Pie is one of my favorite recipes from childhood.  Every now and then she makes a few small pies and gives me one to heat up on a busy weeknight. I am always thrilled to dig beneath the warm potatoes to the tender beef and vegetables.  She is the one who actually turned me on the the Shepherd’s Pie at the Cheesecake Factory-one of our favorite restaurant dishes.  It’s luxurious and rich with mushrooms and zucchini and an amazing gravy.  Our quick, easy version doesn’t hold a candle to it.

I don’t typically make Shepherd’s Pie myself but I have always wanted to re-create that rich, meaty pie from the Cheesecake Factory.  I think I may have actually stumbled upon an even better recipe.  It’s not a quick dish but it’s not hard and once you’ve got it in the baking dish you can refrigerate it or freeze it until you are ready.  It’s a good long, slow weekend dish: one that takes some time but gives you plenty of delicious leftovers for the week.  (...)
Click here for the recipe Copycat Cheesecake Factory’s Shepherd’s Pie (but better!)

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Absolutely NO secret recipes.  Sharing recipes is so much more than just passing on words on paper.  When you share a recipe with someone you are wishing the best for them.  You carefully consider the measurements and ingredients so that your recipient can succeed.  You want them to feel accomplished and satisfied, for their guests or family to be impressed by what they created, and to feel the same happiness or comfort that the recipe brings you and your family.

Despite my love for cookbooks and cooking magazines, I would choose another home cook’s worn and weathered recipe over any glossy, sleek cookbook recipe every time.  Like so many of the recipes on this site, I got it from a friend.  This is her mother’s recipe for shrimp etouffee and tasting her leftovers in the office got me half-way over the personal hurdle that is Cajun food.  I’m still climbing that particular mountain but, like so many foods I thought I would never like, I’m getting there-slowly and with lots of help!(...)
Click here for the recipe Ollie’s Shrimp Etouffee

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I don’t usually use prepared ingredients in a recipe.  I like to make things from scratch as much as possible-to both control the quality of the ingredients as well as the cost.  However sometimes it is worth the added expense for the convenience of having a wholesome meal on the table between work and bedtime.  Any leftover cooked chicken will do in this recipe as will a store-bought rotisserie chicken if that’s what’s in your time budget.  Jarred green salsa also makes a great enchilada sauce (unlike canned “green enchilada sauce” which has a bunch of additives) in a pinch.  Like many tomato based sauces, jarred green salsa often has only the same tomatillos, green peppers, onions, etc that you would use if you were making it from scratch.  So check your labels and feel good about throwing together this easy, delicious convenience meal.(...)
Click here for the recipe Easy Green Enchiladas

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I am not sure why I never considered making Greek Nachos before.  It is a fun spin on gyros and a perfect light meal for summer.  You can make this with any meat or completely meat-less and add as much or as little of your favorite Greek toppings.  Above, I mixed the feta into the tzatziki but next time I would prefer to sprinkle a bit on top instead.  Below is a quick yogurt sauce with mint and lemon but any favorite recipe or store-brought tzatziki would work just fine.  I also show you how to make pita chips below but again store-bought would work for a quicker, no-oven version. (...)
Click here for the recipe Greek Nachos

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If I was a better blogger I would have a bunch of delicious summery meals stored up to post for you while we wind down the dog days.  I’m not and I don’t-so you are getting this wonderful fall-ish meal a bit early.  Yes, I did actually turn on my oven in this weather and it was so worth it.  These peppers, a mixture of sweet and hot, stuffed with creamy risotto rice and herbs are really a perfect dish to straddle the cusp between summer and fall.  They are light, yet hearty, and make the most out of the last of the garden vegetables.

You can make risotto in the oven.  I had heard this over the years but never actually tested it before.  Unfortunately, I screwed it up and wound of with dry, crunchy rice on top.  It wasn’t enough for me to turn on the oven when it was 100°F outside, I wanted it to be a blazing 450°F instead of the more moderate 350°F.  You will pay better attention to your oven settings, I just know it.  (...)
Click here for the recipe Risotto Stuffed Peppers

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