Has it been a week already? Time moved very fast. We’ve had a couple of familiar recipes this week, chicken potpie and fried ravioli. But we did try some new recipes too, so it balanced out.
The Husband says I shouldn’t talk about the potpie. Really, it was the filling over rice or noodles. It generally works out, but was absolutely the driest thing I’ve made lately and it didn’t reheat well. Potpie was my husband snaring meal, so it was pretty disappointing. I thought I had turned the burner under it off and it was actually just on low. 🙁 There were no pictures taken of my shame….
The ravioli is a pretty simple process too. Dredge cooked and drained ravioli with flour, then dip in beaten eggs, and, dip in seasoned panko or regular breadcrumbs. Fry until brown and serve with a salad or fruit. We were both too hungry for pictures.
Here are the rest of the recipes.
1- Pan Grilled Lamb Shoulder Chops from the Food Network website: http://www.foodnetwork.com/recipes/food-network-kitchen/pan-grilled-lamb-shoulder-chops-recipe
Modifications: None, except I just used a regular cast iron skillet, not a grill pan. I also found a very similar recipe in my newest FN magazine as well, but after I had already started the original recipe. It was pretty good. I am not a fan of meat fat, so was a little grossed out occasionally, but it had good flavor. Plus, it was a cheaper cut of meat, but the marinade helped it break down a bit first. We had Ranch carrots too, but they didn’t taste very much like ranch, so I’m not adding the recipe.
2- Potato Stacks from an insert in one of the Food Network magazines- 50 Things to Make in a Muffin Pan
Modifications: Nothing. I followed the recipe and they turned out pretty good. It made a lot though and I ended up using the leftovers mashed up on our elk shepherd’s pie. They had cream and parmesan cheese in them and they were delicious.
3- Curried Lentil Soup from Food Network, September 2016, v. 9, N. 7.
Modifications: I used green onions instead of leeks, since it was what I had. I ate this for lunch during the week and it was yummy. It was nice and spicy from the curry powder. The Husband doesn’t like lentils, so I didn’t have to share.
4- Herbed Chicken and Vegetables from Taste of Home: The New Slow Cooker.
Modifications: I used carrots in the slow cooker, instead of broccoli. It was pretty good. I used bone on chicken breasts and the chicken was falling apart when we went to eat it. We had it with rice. I used the leftovers for my potpie.
5- Elk Shepherd’s pie, recipe by me. I just cooked up the meat, added Worcestershire sauce, garlic and onion powder, salt and pepper, and some frozen mixed veggies, and beef broth. I mashed up the leftover potato stacks and added them on top and them baked it at 350 for about 20 minutes until the potatoes were hot. It was pretty good. The Elk tasted like a cross between venison and beef. I think I could probably sub it in for beef quite easily.
Tonight I’m working late, so the Husband is having leftovers and I’m eating more lentils.
