Cowboy Shepherd's Pie with Summer Vegetables and Cheddar Potatoes

I love getting comments and feedback from my readers. It makes the daily hours of blogging worth while. So pipe up!
If you've got a recipe that's giving you trouble, or you need ideas about menu planning for parties, or info on how to utilize a certain ingredient, leave me a comment or shoot me an email at vsmylroie@aol.com. I am Prudence Pennywise, your humble servant. I've had a reader request for updated recipes ideas using ground beef. Ground beef can be an economical (shop sales!) and with today's lean cuts, a healthful way of feeding a family. And it goes way beyond hamburgers. (But I love those, too.) I've toyed around with the classic, ever-popular Shepherd's Pie to include some summery vegetables and flavors, like corn, zucchini, and barbecue sauce. It's tough to resist the mashed potato and melted cheddar topping. This is a great make ahead Sunday late lunch, or a fun weeknight dinner; it's a stick to your ribs, homey and comfortable, man pleasin' kind of casserole. I baked mine in individual portions, just for fun, and also to have a few easy lunches to pop into the freezer.
Money Saving Tips: Always stock up on lean ground beef on sale, to be sure you're getting a good deal. You can use leftover corn from the cob here, or frozen or canned kernels. The zucchini here is optional, so if you can grab some from your garden, toss it in.

Cowboy Shepherd's Pie with Summer Vegetables and Cheddar Potatoes
Estimated Cost: $7.50 for 6 hearty servings
Notes: For a vegetarian version, replace the meat with two (15 ounce) cans of drained black beans.
1 and 1/2 lbs. russet potatoes, peeled and cut into 1 inch pieces
1/2 cup milk
1 tablespoon butter
1/4 teaspoon each salt and pepper
1 lb. lean ground beef (or turkey)
1 medium zucchini, chopped (optional)
1 small onion, chopped
1 clove garlic, chopped or 1/4 teaspoon garlic powder
1/2 cup smoky barbecue sauce
1 teaspoon yellow mustard
1 teaspoon brown sugar
1 and 1/2 cups corn, fresh or frozen, thawed
3/4 cup shredded cheddar cheese
chopped cilantro or scallions, for garnish

Place potatoes in a large pot of coled water over medium high heat. Bring to a boil, reduce heat and simmer. Cook potatoes for about 13 minutes, or until tender. Drain potatoes and mash with milk, butter, salt, and pepper. Set aside briefly. Preheat oven to 400 degrees and grease an 8 by 8 inch casserole. In a large saucepan, cook meat with zucchini, onions and garlic, breaking up with back of spoon, until meat is just cooked. Drain if necessary. Stir in barbecue sauce, mustard and brown sugar. Transfer to prepared casserole dish. Scatter corn evenly on top. Spread potatoes carefully over corn and sprinkle with cheese. (You can refrigerate this for up to 24 hours and bake it later, if desired.) Bake at 400 degrees, just until filling is bubbly and cheddar is nicely melted, about 25 minutes.

Coming Tomorrow:
August Corn Chowder and Soft Honey Wheat Rolls

Root Beer Barbeque Chicken

Why you should make extra Root Beer Barbeque Sauce....
I've had a heartfelt, desperate request for "ANYTHING without bones" and Root Beer Barbeque sauce. While I felt absolutely confident that the smoky-sweet soda sauce would be smashing on chicken, I hadn't actually tried it. Now I can bear witness.

I can relate to the repulsion of eating meat off the bones. After all, I spent a couple of years as a vegetarian after doing a study abroad in Israel. With no refrigeration in the Old City meat markets, even King Henry VIII would have gone veggie. I survived and recovered, but I still think twice before sinking my teeth into a side of ribs. I think twice. Then I gobble them up.

The concept for chicken is the same as for the ribs, except I add a smidgen of olive oil to the marinade because chicken can dry out fast on the grill. I used chicken tenders, but you could use any boneless, skinless chicken you've got around; thighs, breasts, or other sultry cuts.

As a bonus, with leftover chicken and my refrigerator pickles (see yesterday's post), I packed my husband a humdinger of a sandwich: whole grain bread smeared with Caesar dressing and piled high with chicken, pickles, and romaine. In a cruel twist of fate, he left it in his work fridge before we left for a week's vacation. I'm told, by his very reliable and trustworthy coworkers, that the sandwich was in fact worth skipping vacation for.

Root Beer Barbeque Chicken

Estimated Cost: $4.00

Notes: When your store has chicken on sale ($1.77/lb at mine), cram your freezer.

2 cans root beer, divided use

1/2 cup smoky barbecue sauce

1/2 cup Dijon mustard, plus 1/4 cup more for marinade

brown sugar, if needed

1 lb. boneless, skinless chicken

1 teaspoon each salt and pepper

1 tablespoon each paprika and garlic powder

2 tablespoons olive oil

In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.) Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours. Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink.

Coming Tomorrow:

Grilled Cherry Tomato Salad with Rosemary Vinaigrette

Mini Barbeque Chicken Sandwiches

Sometimes I wish dinner was at 6 AM. I could get up extra early and be ready for it. Instead, it intrudes rather inconveniently at 6 PM, right in the middle of lessons, practice, homework, little neighbor visits, play dates, telephone calls, performances, recitals, and worst of all...my own sense that the work day is done. Sometimes I try to ignore dinner. I act casual and go about my business, and even pretend that I'm not hungry. I try to convince the kids and famished husband that they just ate a big lunch. When they are finished laughing, they position themselves at the table, ready for battle. After I admit defeat, I roll up my sleeves and make something snappy. There's no time for 30 minute meals on nights like these.

This is a toothsome recipe for just such an occasion. It takes two minutes of effort, is healthful, satisfying, and surprisingly yummy. You can use any fully cooked chicken, but I use my leftover spice rubbed chicken again. Keep some around and when six o'clock rolls around, you'll be armed and ready. Serve ice cream cones for dessert and you'll be a hands down hero.

Mini Barbecue Chicken Sandwiches

Estimated Cost: $3.50

4 English muffins, preferrably whole grain, split and toasted

2 tablespoons mayonnaise or ranch dressing, regular or low-fat

8 paper thin red onion slices

2 cups fully cooked chicken, (USE YOUR LEFTOVER SPICE RUBBED CHICKEN)

8 tablespoons smoky barbecue sauce

1 cup sharp cheddar cheese, grated
1 tablespoon chopped cilantro

Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and serve.