Shepherds Pie

Hey guys... what did y'all do over the weekend? We did this and it was amazing. Shepherds Pie is such a classic comfort food and it makes me happy. While it isn't the "healthiest" per say it is delicious and, when eaten in moderation, it is perfectly fine. 

Gimmi did a 'golden potato - sweet potato' mixture that was to die for on top. Yum Yum! 

Happy Monday friends... go get in the kitchen and treat yourself!

Xoxo,

G

Shepherds Pie

Preheat over to 400 degrees

Ingredients:

1 glass casserole dish

1 medium yellow onion

6 cloves of garlic

1 pack ground beef

10 baby carrots

1 cup green peas

2 medium Yukon gold potatoes

1 medium sweet potato

1 package of sliced baby bell mushrooms

1 cup shredded cheddar

11/4 cup beef broth

2 tbsp of cornstarch

1 tsp house seasoning

¼ tsp paprika

¼ tsp red pepper

3 tbsp butter

¼ cup milk

Beef Layer:

Chop onion and garlic, sauté in pan with olive oil over medium heat until translucent

Turn heat up to medium high and add ground beef and brown

Season with 1 tsp house seasoning, ¼ tsp paprika, ¼ tsp red pepper

Add mushrooms and reduce heat to medium

Stir until mushrooms and cook for five minutes

Add 2 tsp cornstarch and mix well

Add 1 cup beef broth and simmer for 4-5 minutes or until broth begins to thicken

Poor contence of pan into a glass casserole dish

Peas & Carrots Layer:

Cut baby carrots into slices

Add them to a small sautee pan with a cup of frozen peas, a ¼ cup of the beef broth and a 1/2 tsp garlic salt

Simmer until carrots are just tender

Remove from heat

Add to casserole dish as the second layer

Potato Layer:

Peel rinse and dice potatoes

Boil until fork tender

Remove from heat and strain

Add back to pot with 3 tbsp butter, ¼ cup milk, and a ½ tsp house seasoning and whip

Spread potatoes evenly over peas and carrots as third layer

Top with shredded cheddar

Bake for 15 -20 minutes or brown and bubby on top.

Enjoy!

Peach Old Fashion

Peach Old Fashion

10 ripe peaches, peeled cored and sliced

1.75 liters of Bourbon

Peach Bitters

Organic Sugar in the Raw

Branch Water

In a large sterile glass jar combine bourbon and peaches and seal with an air tight lid,

let infuse for four days.

After four days strain bourbon through a fine mesh and funnel bourbon back into original bottle

The Cocktail:

In a rocks glass add a tsp sugar

1 slice fresh peach

10 shakes peach bitters

Muddle ingredients

Add 2 oz bourbon

Stir until sugar starts to dissolve

Fill with ice – large cups work best

Top with 1 oz branch water and enjoy!

This cocktail is a fun twist on the classic and using peaches makes it a great summer time cocktail and a big crowd pleaser!

We hope you enjoy!

Xoxo,
Gim&G

House Seasoning

Alright friends... 

Here is our house seasoning. 

You will find this as an ingredient in almost all of our recipes. 

It is:

Two parts garlic powder & onion powder

to

One part salt & pepper

Blend well and go season to your hearts content. 

*Shhhh don't tell its a family secret!

xoxo,

Gim&G

Chicken Bruschetta Pasta

This dish is an Italian game changer. It will have all your friends begging for more. We prepared it for our parents when they were in town visiting and our mother -who hates pasta/Italian food- declared her love for this dish and stated it is a menu must every time she comes down. Oh mom, we love you!

What you'll need:
~1 box gluten free angel hair pasta. (or pasta of your choice)
~2 pints grape or cherry tomatoes roasted in the oven at 450 until just brown and skins are popping    open
~fresh basil
~8 cloves of garlic roughly chopped
~1 medium sized yellow onion, minced
~EVOO
~1 cup shredded Parmesan cheese
~2 cooked chicken breast, shredded or chopped

Cook pasta according to package directions. I always add a pinch of salt and a drizzle of olive oil to my pasta water.
In a large saute pan add 1/4 EVOO and turn heat to medium/high. Once pan is hot add onions and garlic and saute until soft, about 6 or 7 minutes. If they start to brown turn down heat.
Once pasta is cooked remove from pasta water with tongs and place directly in the saute pan. You want the pasta wet because the pasta water will help with your sauce. Turn off heat and drizzle more EVOO on the pasta. Add the roasted cherry tomatoes add all the liquid that released while cooking to the pan as well as the chicken and Parmesan cheese. Now this part is up to you, you can add a lot or a little basil to the dish depending on how much you like basil. Finally toss everything together and salt and pepper to taste. Finish with a drizzle of balsamic reduction if you like.
 
Xoxo,
Gim & G

Spicy Coconut Thai Noodles

Ingredients:

• 1/2 pkg. gluten free angel hair pasta cooked al dente
• sriracha
• 1 pkg. mushrooms sliced
• 2 shallots minced
• 4 cloves garlic diced
• 1 teaspoon minced fresh ginger
• 2 carrots peels and sliced
• 1 head broccoli tops cut into small pieces
• 2 chicken breast pounded thin and cubed
• 20 green beans sliced in half
• 1 avocado
• a handful of basil cut into ribbons
• 1/4 cup EVOO
• 2 tablespoons coconut flour
• 3/2 cup chicken stock
• 1 teaspoon house season
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sriracha
• corn starch

Take chicken that has been pounded thin and cubed and coat it in 1/2 teaspoon house season and dust with corn starch. In a large saute pan over a medium/high heat add 1/4 cup of EVOO, once it is hot add chicken and brown. Set chicken aside. In the same pan cook shallots, garlic and ginger until they start to become tender. Add mushrooms, green beans, broccoli and carrots to the same pan and cook them until they are just barely tender (you may need to add more EVOO at this time). Sprinkle with coconut flour and stir well. Add the rest of the house seasoning, cayenne pepper, sriracha and chicken stock. Reduce heat to low and stir well. Once sauce starts to thicken turn off the heat a toss with the cooked noodles and basil. Top with cubed avocado.

This dish has the perfect amount of bit to get your taste buds singing but it isn't too hot that you can't enjoy it. It has become a staple dinner item around our house. We love dishes that are easy, don't take up too much time, and taste delicious. Which... pretty much sums up this dish!

Let us know if you try it and make sure to take a photo and tag us on instagram @savvy_sisters, we love seeing your creations!

Xoxo,
Gim&G
 

Cookies and Cream Cheese Sandwiches

Want to talk about a party in your mouth that everyone is invited too.... Cause that about sums up these bad boys! 

After Gimmi spent a few days working on her Simple Chocolate Chip Cookie recipe, we had all these cookies laying around, along with left over cream cheese icing from my Carrot Cake adventure. So we decided what better thing to do then combine the two together and make yet another mouth watering dessert. 

Here you go... these babies are easy to throw together and are bound to be the talk of the town. 

CREAM CHEESE FROSTING INGREDIENTS:
2 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. vanilla extract
1/2 tsp. salt
8 cups powdered sugar

CHOCOLATE CHIP COOKIE INGREDIENTS:
2 cups all purpose flour
2 sticks softened butter
1 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tbsp good vanilla
2 cups mini semisweet chocolate chips (We prefer enjoy life vegan chocolate chips)

HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, mix together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

HOW TO MAKE THE COOKIES
Cream (mix) butter, vanilla and sugar together, and add eggs one at a time. Then slow add dry ingredients. Once mixture is smooth stir in chocolate chips.
Refrigerate for a minimum of 2 hours, over nigth works best - but I can never wait this long.
Preheat oven to 375
Taking heaping table spoons of dough and roll into balls
Place on an un-greased baking sheet and bake for 9 minutes
Cool and then ... make into delicious little sammies!!!

Xoxo,
G

Cabbage Kale Chips

Cabbage Kale Chips are super easy and super healthy!

What you need:
Kale
EVOO
Savvy Sisters House Seasoning
Cookie sheet

• Pre-heat over to 300 degrees. 
• Rinse your kale very well, dry it, and then tear into small pieces being sure to remove any stems. 
• Next lightly coat your kale in EVOO and massage it into all the nooks and crannies. Season with our house seasoning, you can use a lot or a little it just depends on how much seasoning you like. 
• Take each kale leaf and lay it flat on the baking sheet, be sure not to over crowd them or they will get soggy not crispy like you want. 
• Bake on the bottom rack for 10 minutes and then move to the top rack for another 15 minutes. Take out of oven and let cool. 

Then devour them, because they're delicious and there's no other way.


Kisses,
Gim