I have said it before and I’ll say it again: I am not a good sharer when it comes to my favorite eats. I want my own personal bowl of popcorn, I want my own personal French toast muffin, and do not even THINK of snagging one of my pieces of bacon. Which is why I am head over heels with this recipe for beef and blue cheese pot pies, because this delectable conglomeration of beef and veggies cooked up in a beer and mustard sauce and laced with blue cheese and covered in pastry gets made in individual little dishes. Meaning I get my very own. Meaning you get your very own. Let’s make it!
Oh, this recipe for slow cooker shepherd’s pie! If I had to name my top ten favorite word combinations, “slow cooker” and “shepherd’s pie” would definitely be in that top ten. Shepherd’s pie is one of my all time favorite things to make – I have various and sundry variations of it on this here blog – but a shepherd’s pie that cooks itself up in the slow cooker? Hello, heaven!
So are you ready to make one of the best comfort foods in the universe? Grab your trusty slow cooker and let’s make it!
One of the best things about ordering Chinese food is that they always send it with lots of rice. And one of the best things about having extra rice is that it pretty much requires you to make shrimp fried rice sometime in the next few days. And one of the best things about making shrimp fried rice is that it is one of the easiest, most flexible suppers you can make. The rice and the shrimp and the sauce are mandatory, but after that you can toss in pretty much whatever veggies you have lurking in your fridge and they are going to fit right it. Peas, spinach, asparagus…you name it. Let’s make some!
So now that spring is getting spring-like, I’m facing my usual unstoppable need to cook with all kinds of fresh herbs. I’m a good month away from being in the safe zone of planting my own, so I am throwing all fiscal caution to the wind and paying the price for getting them at the supermarket, so I can make things like tortellini with fresh dill and peas. Because, SPRING!
The Southern husband and I have a long-standing challenge we have set for ourselves, which we affectionately call No Ingredient Left Behind. If we buy a chunk or a bag or a box of something for a recipe and it doesn’t get used up completely, it needs to be finished up in another recipe. It’s led to some interesting suppers around these parts…some less successful than others, and some just plain scrumptious. I give you exhibit A from the second category: Pasta with prosciutto and peas!
I’m finally starting to believe that the Long Winter of 2014 might actually, really, potentially be over. My mom’s daffodils are finally up. I can see little tiny buds on our cherry tree. The 12 foot mound of snow that has been in our driveway for months has melted into nothing. And so visions of spring veggies are dancing in my head…and in this particular vision, they are nestled into a creamy risotto with a poached egg melting into the whole thing. That’s a good vision, right? Let’s make it a reality.