Winter has made what is sure to be its last appearance before the heat and humidity settle in for good here in unpredictable Louisiana. This schizophrenic weather is typical, especially for this time of year. And while I know I should be thankful for the mild temps, I am so sick of being chilled to the bone. (Yes, 40 degrees is cold for me! ha!)
So since it has been rainy, dreary and cold, nothing seemed more appropriate for today than a big ol’ pot of chili.
Last night was one of those rush home from work and try to figure out what’s for dinner before it gets too late kinda nights. I’m sure you’ve never had one of those, but it happens all the time at my house. I know I should plan my weekly meals out, and a lot of the time I do. But… there is always at least one night during the week when I find myself scrambling.
Last night was one of those nights.
This Louisiana classic is one of my favorites from childhood. I think my mother made it a little different each time she cooked it, but it was always delicious no matter what variations she made.
This recipe is a very basic, traditional version. Easy and flavorful, it’s a wonderful reminder of years past as well as a delicious weeknight dinner solution.
Aaahh Summer! Technically it isn’t officially summer for another week, but where I live it’s been summer since April. It’s been hot and dry, and the humidity is really starting to make life a tad…. uncomfortable. ☺ BUT, what that also means is that summer vegetables are growing and coming in everywhere you turn. And, as we all know, nothing beats home-grown veggies!
There is a sweet, rich, flavorful taste of tomatoes that comes from a local garden that just can not be found in store-bought varieties. Oh how I live for the days when I can
I got this recipe from America’s Test Kitchen newsletter and thought it looked tasty and sounded intriguing. You’ll understand when you see the ingredient list. It’s a slow cooker meal, so a great week-day dinner solution also.
I made a couple of changes to the original recipe to accommodate my needs, but I will note those below.
Happy St Paddy’s Day, Y’all!
My husband came up with this recipe after experimenting with some left-over beef tenderloin tips. He often buys a whole tenderloin to cut into filets instead of buying individual ones from the meat counter at our local grocery store. It ends up being much cheaper this way, and he gets the size and thickness of his choosing. He then vacuum seals and freezes what we don’t eat right away. The tips are what’s left at the ends of the tenderloin that can’t be cut into steaks. You can ask your local butcher/meat counter for the tenderloin tips or simply cut a couple of filets into bite-sized pieces.
This recipe is one of my favorites because it’s a hearty one-dish meal. No stress over coordinating anything else. I will also note that it can be as easy or as labor-intensive as you choose. I like to make my own mashed potatoes from fresh yukon potatoes, but instant mashed potatoes works just as well. Since it’s not practical to have fresh veggies on hand throughout the year, I keep frozen packs of mixed veggies in my freezer year round. If you do use fresh, they typically need to be steamed or blanched just a tad longer to tenderize them before adding them to the dish.
If you have a different shepherd’s pie recipe that you make, please share it with us below.