With Spring just around the corner, I wanted to focus on a more hearty meal this week. Sheppard’s Pie is a classic dish that is incredibly easy to throw together with items you already have in your pantry, fridge, and freezer. It’s a layer of mashed potatoes on top of a beef mixture baked together for a very yummy meal.
Potatoes mixture: I know everyone has a favorite way to make mashed potatoes. Some use cream cheese, extra butter, sour cream, and so on. This time I used red potatoes with a pack of onion mix, butter, and milk mashed together. I have found that using instant potatoes doesn’t taste as good in a Sheppard’s Pie. It also doesn’t bake as well either. I have found it burns a lot faster than real potatoes. Taste the final product before you spoon it on to the beef mixture so it’s to your liking.
Beef mixture: I don’t eat pork, so I don’t mix it with the ground beef. I know traditional Sheppard’s Pie uses pork and sometimes lamb as well. If you do, make sure all the meat is cooked properly and seasoned well. With just ground beef, I season it with salt, pepper, basil, garlic, oregano, with chopped white onions and green peppers. It will smell amazing. You can add mixed vegetables as well if you prefer. My family prefers the vegetables on the side instead.
Once both parts are made, spoon the beef mixture first into a deep pan, then spread the potatoes on top. Stick in a 400 degree oven for 20 minutes uncovered. I let it sit on the stove covered for about 10 minutes afterward before serving it.
This is a great dish for all the “meat & potato” lovers out there, and just in time for St. Patty’s Day.
This week we take a yummy adventure into the world of drinks! We recently passed National Margarita day and I wanted to share my favorite way to make this drink. I know there are various mixes out there that you can grab along with a bottle of tequila, but I have found those mixes don’t keep very long, even when you store them in the fridge.
Continue reading “Tasty Tuesday – Mom-A-Rita’s”
I hope you are all fairing well and staying warm through this winter season. This weeks entry is a favorite in my house. My son affectionately calls it, “Chip and Dip” but it’s a basic filling for any kind of taco shell, burrito, tortilla chips – whatever you want. It can be made with any protein base and works all year round.
Continue reading “Tasty Tuesday – Chip and Dip”
This weeks entry comes from a dear friend of mine named Julia. It’s a very delicious Pan Grilled Chicken paired with green beans and sweet potatoes. Let us know if you will be trying this recipe, and if it’s for a special occasion!
Continue reading “Tasty Tuesday – Pan Grilled Chicken”
We are adding a new category here at Just Trim The Ends. There are many flavors in life and we want to showcase them each week with various meals, drinks, and beyond. We all know food goes through trends just like fashion and it’s a good reminder of how to stay healthy even when we cheat. There are times we see a picture of a dish online or in a restaurant and try to recreate it but it never seems to quite come out the same way or taste the same way. A lot of the times most restaurants add more salt and butter than necessary which equals more flavor to us. It may taste great but it may be too much for our diets or lifestyles.
Continue reading “Tasty Tuesdays – Launching Flavor”
This is great as a stew or as a filling for tacos. High in fiber, and very healthy vegetarian option for all your curves. I added veggie meat, but you can add whatever you like. Play around in your pantry – healthy eating isn’t expensive.
1 lb of veggie meat
1 can of black beans
1 can of chick peas
1 can of dark red kidney beans
1 can of corn
1 can of diced tomatoes
1 packet of taco mix
1/2 cup chopped onion
1/2 cup chopped green pepper
I throw in the onions and peppers with a little veggie oil and cook it lightly. I don’t want them to really caramelize.
Once that’s done, I throw in the veggie meat, and cook it all together with the packet of taco mix.
In another pot I put together all the other canned ingredients, then add the veggie meat mixture. Keep that pot on low, and season everything to taste. I let it simmer on low for 15 minutes, stirring occasionally.
When it’s done – enjoy! 😎
I hope you had a great, safe, and adventurous weekend! Saturday night I visited the restaurant Divan Turkish Grill. It has a small intimate feel, hookah, great food, and drinks. It’s also a BYOB! You can’t beat that right? It’s located right off 6th and South Street in South Philly. If you’re in the area traveling or live there and are tired of the usual, check them out.
Saturday night they had a DJ who ended up playing The Smiths after some negotiations, and a nice size group having a great time. This is the side of Philly I enjoy. I ended up wearing all black – black off the shoulder top, leggings, black boots with silver accessories.
I’ve had this top for years and love it. I just wish the bottom was more fitted. I’ve added belts to it in the past but the top isn’t cut properly for it.
This is a closeup of my necklace. I rarely get to wear it because it’s a bit too super fancy for grocery shopping at Target, even though it’s costume jewelry. I figured I’d break it out for a night out downtown. Yeah, those are bra straps because strapless bras absolutely suck no matter your size. I configured a bra to become a halter style bra and let the shown straps become part of the outfit.
My very delicious cosmo! It’s my favorite drink.
A bit of the background of the place and my super serious conversation face. It got intense. haha
I hope you had some fashionably good fun this weekend!