Candy Bacon Green Bean Stir Fry - SPECTACULAR and EASY - 52 Simple But Next Level Dishes

Long time readers may think this recipe sounds familiar.  In fact it is a version of the dish shown in the photo to the right, my version of Candy Bacon wrapped Green Bean Bundles!

This recipe has almost the exact same ingredients.  But the cooking method is different.  The bundles are more labor intensive (but in the stir fry you lose the "Fun LOOK" of the bundles).  The bundles are baked, freeing up the cook for the dinner presentation.  The stir fry is what the French call "A la Minute" Style, when a dish is prepared to order, rather than being prepped in advance and held for service.

BUT, the dish is so simple to do, it is also a dish that you can easily pass off to anyone who happens to come early and asks if there is anything they can do.  Have the bacon pre-cut, have the green beans pre-trimmed and the garlic pre minced.  The rest is simply stirring and frying. Perfect for keeping a guest busy (or allowing a guest to help).

This recipe also calls for less sugar, less oil than the Green bean Bundles call for.  Now, by no means is this dish healthy.  It is still vegetables, fried in fat and caramelized in sugar... Just less sugar and less fat.

Easy, Lower in sugar and fat... YET delicious

And easy... BTW, I served this with my Christmas meal.  Prepared by the daughter of one of my guests with just a little supervision as I was slicing a ham.  She was thrilled to help, got terrific bragging rights as the "cooks" were thanked and enjoyed the experience.  She even wanted the recipe so she could make this again.  Now that's the ultimate compliment!

Enjoy!

OK... Here's what I did...

Candy Bacon
Green Bean Stir Fry

Ingredients

• 1 Pound Thick Cut Bacon, each piece cut into 4 pieces
• 3 Cloves Minced Garlic
• 1 Pound Green Beans, ends trimmed
• 1/4 Cup Brown Sugar

Cooking Directions

1. In a large saute pan (I used a Wok), Fry the cut bacon pieces until just turning crispy.  About 10 minutes
2. With a slotted spoon, set aside the bacon, leaving the drippings in the saute pan.
3. Add the Green Beans, Minced Garlic and sprinkle the brown sugar over the whole thing.
4. Stir Fry the beans in the HOT Bacon drippings, stirring to mix the brown sugar with the oil... Adding a caramel taste to the beans.  About 5 minutes
5. Add the bacon again and continue to saute until the beans are still crisp but heated and cooked through, crisp yet tender.  About another minute.
6. Again, remove from the saute pan with a slotted spoon to a serving dish, serve while still HOT... and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

EASY DIY Scratch Buttermilk Pepper Biscuits - Breakfast Basics

Let's first address the elephant in the room...

I am as big a fan of the tube refrigerator biscuits as the next man.  BUT, there is just something about scratch made, fresh from the oven, real Do It Yourself buttermilk biscuits that leave those cans wanting.  That tube is certainly good, convenient and easy, but they are always going to be second best to these...

Simple to make... but delicious to eat DIY Buttermilk Biscuits (Just add Honey)!

But there is a couple of tips, tricks and hints to make your biscuits soft and flakey.  Ignore these tips and you end up with a hard British scone-like snack.


OK... Look close in the first photo.  When you mix the flour with the butter, DO NOT OVER MIX (you will hear that phrase again).  You want to end up with a corn meal like texture.  Use COLD butter and you just want little pebbles of butter coated with flour.

In the second photo, I have mixed all the ingredients together, buttermilk as well as the baking powder/soda.  The dough is still crumbly.  Resist the urge to knead the dough.  This crumbly looking mixture will melt ad mold together as the biscuits cook, leaving those pull apart layers of buttery deliciousness.

Photo #3 is a look at the dough just before adding the finishing touches and going into the oven.  You could use a ring biscuit cutter and get round biscuits.  I prefer to cook this block and use a pizza cutter to cut into squares.

And #4 is those finishing touches.  I brushed on some Cream (You can use melted butter or even more buttermilk) and then I added pepper... Lots of pepper

And viola... DIY Scratch Buttermilk Biscuits you can be proud of.

So, the big tip.... Less is more.  You want a flaky pull apart biscuit.  If you over mix the bitter, you end up with a heavy dough and not a flakey biscuit batter.

OK... Here's what I did...

DIY Scratch
Buttermilk Pepper Biscuits

Ingredients

• 3 Cups Flour
• 3 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 9 TBS COLD Butter, Cut into 20-25 small pieces
• 1 Cup plus 2 TBS COLD Buttermilk
• 1/2 Cup Heavy Cream (or melted butter or more Buttermilk)
• 1 TBS Freshly Ground Black Pepper

Cooking Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
3. Add the buttermilk and gently mix until the mixture just begins to come together.
4. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits.
5. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet.
6. Brush the tops with cream and sprinkle with the black pepper.
7. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Cool on a baking rack.
8. Serve WARM with honey or gravy and ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has also been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Smoked Pimento Cheese Dip - Church PotLuck Appetizer/Dip/Condiment

It's the most wonderful time of the year...

Just this week (Christmas week) I received a little gift box of a pound of smoked sausage and a pound of smoked sharp cheddar cheese.  I shared the sausage with a bottle of beer (and a few friends), but I saved the cheese for this...

Very handy to have around the house this time of year.  A tube of Ritz crackers and you have a fast appetizer hors d'oeuvres.  It makes a terrific sandwich spread (left over ham anyone).  And it even makes a welcome hostess gift... Would this be considered regifting if I gave jar of this to the friend who gave me the welcome block of smoked cheddar???  And of course set a bit out for New Year's night and watch it disappear.

Classically southern delicious and yet so easy to make.  Only seemingly tricky part is to get the pimentos, which are simply diced roasted red peppers.  And really those are easy.  The rest is just measuring and mixing and enjoying!

Simple, welcome and delicious... What could be better?

OK... Here's what I did...

Pimento Cheese 
Dip and SPREAD!

Ingredients

• 1 Large Red Pepper, small dice
• Drizzle of Olive Oil
• 1 Cup Mayonnaise
• 1 pinch Cayenne Pepper
• 1 pinch each Salt and Pepper
• 16 Ounces Smoked Extra Sharp Cheddar Cheese, freshly shredded

Cooking Directions

1. Spread diced red peppers in a single layer on a parchment paper lined baking sheet, drizzle Olive Oil and a pinch of salt and pepper over the peppers
2. Bake at 350 degrees for 45 minutes.
3. Remove peppers from the oven and allow to cool.
4. Mix with all remaining ingredients
5. Serve at room temperature as a dip, spread on a cracker for an appetizer ... or make a very unique version of a breakfast sandwich with some ham and pepper biscuits (tomorrow's post)
6. And ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

******************************************************

This recipe has also been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

EASY Cinnamon Apple Waffles - 52 Breakfast Ideas

A house full of family and guests... Depending on the number of waffle irons you own (somehow I ended up with three different ones... go figure), these could be a little time consuming to make as 1 run of the iron usually takes 4-5 minutes.  But if the cook gets an early start these can be kept warm on a plate in a 185 degree oven as you finish the rest.

And the title does say easy.  I have made difficult scratch apple waffles before.  They are good.  Tastes a little like an apple pie.  These taste just as good and take far less time and effort.

The FAST secret...

Buy some top quality chunky Applesauce.

Keep Scrolling down for this easy to follow recipe...

OK... Here's what I did...

EASY 

Cinnamon Apple Waffles

Ingredients

• 3 Cups Flour
• 2 TBS Baking Powder
• 1/2 Cup Sugar
• Pinch of Salt
• 1 Stick (1/2 Cup) Melted Butter
• 6 Large Eggs
• 2 tsp Cinnamon
• 1-1/2 Cup Buttermilk
• 1 Cup Chunky Applesauce
• For garnish... Extra Applesauce and powdered Sugar

Cooking Directions

1. Makes 12 Waffles, recipe can be cut in half for smaller parties
2. Prepare and preheat your waffle iron
3. In a large mixing bowl (I use a stand mixer for this... Easy!), combine the dry ingredients (the first four items) to evenly spread the sugar, baking powder and salt into the flour.
4. Now add all of the remaining ingredients, stir to evenly mix.
5. And make the waffles, using your waffle iron instructions... takes about 4 minutes to cook to a deep golden brown, crunchy on the outside and tender creamy on the inside
6. Garnish with additional Applesauce and a dusting of powdered sugar. Syrup for these is not needed as they are plenty moist and sweetly delicious. However some of my guests requested so keep some handy.
7. Serve warm and ENJOY!

This same recipe is easily adapted... I split the recipe in half, making 6 of the EASY Cinnamon Apple Waffles and 6 of these beauties... Pulled Pork Waffles (with a BBQ sauce drizzle)!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sweet Potato Souffle with Maple Pecan Syrup - Church PotLuck Side dish or Dessert

This is one of those Ooooh and Aaaah dishes that just did not photograph well.

The taste certainly garnered it's share of accolades, but the look lost quite a bit from the oven to the serving table.  These were served at my family Thanksgiving meal.  The souffles did rise nicely, peaking about 1/2 inch above the rim of the baking Ramekins.  However they sat around for about 20 minutes while the rest of the buffet was laid out.

They (and a bit of my heart) fell.  SIgh.  But the taste and the texture were wonderful.  Only one other person at the table had seen them in their glory.  So, with visions of Julia Child and her memorable warble in my mind, "Who's to know" as I took credit for the taste of these sweet potatoes.

There are plenty of savory tastes to make this a side dish.  But special occasions call for something unique and special.  The sweet syrup and nuts add a dessert worthy taste to the dish.  There was a full buffet of options, everyone who took a ramekin full of this finished the entire bowl.

Delicious and worthy of a special occasion!

OK... Here's what I did...

Sweet Potato Souffle with Maple Pecan Syrup

NOTE- This recipe can be made in individual Ramekins (shown in photos), or in a 9X9 Baking dish if serving at a PotLuck as a side dish or dessert.

Ingredients

• 4 TBS Butter, softened to room temperature
• 1/4 Cup Grated Parmesan Cheese
• 4 Small Sweet Potatoes, Roasted or steamed until centers are cooked through and soft, skins removed
• 2 TBS Butter
• 1/4 Cup Flour
• 1/2 Cup Half and Half
• Zest of 1 Large Orange
• Juice of 1 Large Orange
• 1/4 Cup Brown Sugar
• 1 tsp Cinnamon
• Large pinch of Salt
• Yolks only from 2 Large Eggs
• Whites only from 5 Large Eggs
• 2 Tbs Sugar
• 1 Cup Whole Pecans
• 1 Cup Maple Syrup

Cooking Directions

1. Take your Ramekins (or baking dish) and rub the insides with the butter, being sure to leave a layer all around the sides.
2. Sprinkle the Parmesan Cheese around the sides of the dish, making sure there is a layer clear to the top (as shown in photo). This provides a rough surface for the souffle to rise against.
3. Set the baking dish(es) in he freezer while you work on the mix.
4. In a mixing bowl, combine the cooked sweet potatoes, Butter, 1/2 and 1/2, Orange Zest and Juice,Brown Sugar, Cinnamon, Salt and 2 Egg Yolks only. Mix to combine. Set aside.
5. Now is the time to preheat the oven to 425 degrees.
6. Now, Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not over beat).
7. Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture.  Again, do not over beat.  it is fine to have streaks of white in the orange mix. Gently spoon mixture into prepared dishes from the freezer. Be careful not to touch the sides. Tap firmly on the counter for the mixture to even out.
8. Put the dish(es) in the oven. Bake for 1 minute at 425 then reduce the heat to 375 and bake for 1 hour, until the souffle has puffed, is set and the top has turned a delicious golden brown.
9. While the souffle is baking, in a small sauce pan, heat the maple syrup over low heat. Add the pecans and heat just below a simmer for 20 minutes until the nuts have softened and absorbed the sweetness of the syrup.
10. Remove the dish from the oven, serve as soon as possible. the longer it takes to serve, the more likely the souffle falls (still perfectly fine to eat but loses the dramatic souffle look).
11. Just before serving, top with the warm syrup and nuts... Serve warm and ENJOY!

This makes a wonderful side dish to serve with any specialty dinner.  This was my offering at my family Thanksgiving dinner, alongside Turkey, Brisket, a Hominy casserole and a corn dressing.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Shepherd's Pie from Turkey Day Leftovers - Church PotLuck Main Course

OK... First let me address the beer.  I like to cook with beer.  I even like to cook with beer when I know that the dish will be served to good Christian women at a Church potluck meal.  But I only do this when the beer is going to simmer, which allows the alcohol to burn off.  Almost any dish that uses Vanilla Extract (which has a high alcohol content) will have more actual alcohol than this dish.

BUT... If you prefer, feel free to substitute Chicken Stock for the beer in this recipe.  WIll not have as robust a flavor, but will still be mighty tasty.

As to the beer of choice for this, select a DARK beer, a stout or as in this case a Porter.  I like to shop local for fresh produce and for my beer.  Kansas City's own, Boulevard Brewing Company makes a delicious BULLY! PORTER beer that is excellent for cooking.  Makes a wonderful gravy for this dish.

And speaking of this dish... WOW... makes me want to make extra food just so I can use the leftovers.  Two types of potatoes and lots of turkey are combined for a hearty stick to your ribs meal in a single dish.

While I made this with the leftover turkey, year round I have been known to make this dish with pulled pork, ground beef, rotisserie chicken... I even cut the ingredients down to make a single serving size when I had less leftovers.

It is a beautiful dish with the ring of sweet potatoes and the crusty topping, accented with some red seasonings (Cajun for the bold or simple paprika if you like).  The filling in the dish is a loaded up pot pie filling flavored with a robust stout gravy and all the vegetables a mother could love.

Highly recommended, so good you will forget you are eating leftovers!

OK... Here's what I did...

Shepherd's Pie from Turkey Day Leftovers

Ingredients

• For the Potato Topping
• @4-6 Cups Smashed Potatoes
• @203 Cups Mashed Sweet Potatoes
• 1 TBS Dried Chives spice
• 1 pinch Cajun Spice mix (Can substitute Paprika only)
• For the Filling
• 4 Cups Left over Fully Cooked Turkey, shredded and chopped into bite size bits
• 1/2 Pound Thick SLiced Bacon, diced and sauted
• 1 Medium Red Onion, Diced
• 2 Large Carrots, Diced
• 2 Stalks Celery, Diced
• 4 Ounces Mushrooms, Chopped
• 1 Small can Tomato Paste
• 1 Bottle of Stout Beer, I used Boulevard Bully! Porter
• 1/4 Cup Worcestershire Sauce
• Salt and Pepper to Taste
• 1 Cup Frozen Peas (or leftovers)
• 1 Cup Frozen Corn (or leftovers)

Cooking Directions

1. In a LARGE Skillet, Saute the chopped bacon until fully cooked. Remove the bacon to drain, but reserve the Bacon Fat in the skillet.
2. Add the chopped Onions, Carrots and Celery. Saute for about 5 minutes until the onions soften and turn translucent.
3. Add the Mushrooms, Tomato paste, Worcestershire Sauce and the bottle of Beer. Stir to mix and set to simmer.
4. When the liquid has reduced by about half (it took me about 30 minutes... could be less or more, depending on how gentle (or rolling) your simmer is)),
5. Now, add the chopped Turkey and the frozen peas and corn, Stir to mix. The turkey will absorb most of the reduced beer. AT this stage you have a choice, continue to saute and simmer for a "less wet" consistency (the way I like it), or remove from the heat now for a more stew like consistency.
6. Pour the turkey mixture into a LARGE Casserole dish. Top/Line edge of the dish with the sweet potatoes, then the center with the smashed potatoes.
7. Add a generous sprinkle of chives over the entire top and a pinch of the red Cajun spice mix (can substitute just Paprika) more just the center.
8. Bake until topping is golden in a 350 degree oven, about 40 minutes.
9. Allow to rest for 15 minutes before serving, serve HOT and Enjoy!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am also pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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