Chicken, Potato, and Mustard Greens Hash

On May 10, 2011, in Recipes, by Chris Baccus
0



Chicken, Potato and Mustard Greens Hash

Serves 4

2 boneless skinless chicken breasts. diced into small chunks
1 bunch mustard greens, coarsely chopped
6 medium white potatoes or yukon gold, diced into 1/2″ cubes
2 garlic cloves, thinly sliced
1 shallot, finely chopped
1 spring fresh thyme
2 tablespoons olive oil
salt and pepper to taste
juice of 1/2 lemon

In a small saucepan, heat some water and add potatoes. Cook for about 8 minutes after water comes to boil. Reduce to a gentle boil. Test to desired doneness.

Heat 1 tablespoon of olive oil in saute pan and add diced chicken to pan, fresh thyme, salt and pepper then saute for 10 minutes until done.

Remove chicken from saute pan, keeping any browning from chicken (do not rinse.) Add one tablespoon of olive oil, garlic and shallot. Saute for 1 minute, do not burn on medium heat. Add mustard greens and add some salt and pepper and a little more oil if necessary. Cook until gently wilted. Add drained cooked potatoes and cooked chicken to saute pan with greens. Squeeze 1/2 of a lemon into pan and combine all ingredients.

Serve immediately.

Note: You can substitute other greens for Mustard Greens. Spinach, chard or kale all would work fine.

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Shepherd’s Pie a Party Pleaser

On November 9, 2009, in Recipes, by Chris Baccus
1

I made this for a gathering of over 20 people today, my sister in-law’s son Cooper turned one. The recipe was tripled for the party and really made for an easy meal for a large gathering. It also reminded me of how simple Shepherd’s Pie is to make. The meal takes about an hour to prep and cook, not bad and it looks like a lot more time went into it. The flavor of this recipe is very traditional in that there is nothing odd or gourmet about it; it’s just a simple, flavorful recipe.

Cheddar-Topped Shepherd’s Pie
Serves 8

2 pounds baking potatoes (about 4),
peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil
6 medium carrots, halved lengthwise,
quartered and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cup shredded cheddar cheese

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a tip of a paring knife, 15 to 20 minutes.

2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 8 to 10 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

3. Drain potatoes; return to pain. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season with salt and pepper.

4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup of cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes.) Let stand 5 minutes before serving.

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