South of the Border Shepherd's Pie (Mexican Shepherd's Pie)

Gather your ingredients

Rough dice on a mix of peppers

Rough dice jarred Jalapenos

Store brand medium salsa worked

Rough dice Red Onion

Shredded Carrots and Black Beans

I used this but you can make your own

Shredded three Roasted Chickens

Shred Cheddar for the top

Jalapeno rings for garnish

Sprinkle Bacon Crumbles on the top

Ready to bake

Baked and ready to eat!!!

Enjoy!

So where I work we usually have left over rotisserie chickens and are looking for ways to use them.  That and this week we had some extra mashed potatoes.  I was thinking of what we could do with them and thought why not make a "Mexican Shepherd's Pie" or South of the Border Shepherd's Pie.  Shepherd's Pie is traditionally made with Mutton (lamb), beef, or sometimes pork... it usually topped with mashed potatoes and sometimes has vegetables mixed into the meat mixture.  It is made from Ireland to Australia and worldwide and is thought to be the origination of a way to use left overs???

So this really works well into what we needed where I work.  We have leftovers and serve mainly comfort foods.  I for one do not like leftovers but have a love for comfort foods that are loaded with tons of flavor.  This dish that I am sharing with you, I think you shall find loaded with flavor and you can add as much or as little heat as you wish!  I also prepared this the day before I cooked it and it can be prepared ahead and frozen if so desired.  It will take additional baking time when frozen, times given in this recipe reflect a refrigerated pie... enjoy...

South of the Border Shepherd's Pie 

(Mexican Shepherd's Pie)

Filling

2-3 Roasted Chickens (cooled and de-boned, shredded)
2 cups Red Onion (diced)
1 cup Bell Pepper (Small dice, medley - red. yellow, green)
1 cup Carrot (shredded or small dice)
1/2 cup Black Beans (prepared)
1/2 cup Jarred Jalapenos (diced) 1-2 packets of Taco Seasoning (as hot as you want it)
+/- 1/2 cup Salsa (as hot as you want it!)
10 cups of Mashed Potatoes (prepared)  You can use your favorite mashed potato recipe!

Topping

2 cups Cheddar Cheese (shredded)
1 cup Bacon Crumbles
1/4 cup Jarred Jalapeno Rings for garnish (whole)

Preparation:

1. Shred your chicken and remove all bones, would hate to be choked on a small bone!
2. Dice and prepare your vegetables.
3. Mix Chicken and Vegetables, mixing in seasonings and salsa.  You want it to be just wet but not to dry.  If it is too wet, it will not set up after baking.
4. Cover with a smooth layer of Mashed Potatoes about and 1" thick.
5. Apply toppings in this order - Cheese, Bacon, Jalapeno Rings
6. Bake in 350 degree F oven for 12-15 Minutes, loosely covered.
7. Take out of oven and remove cover, return to oven for another 10 minutes, checking after 5 minutes to ensure the cheese has not burned.
8. Remove from oven when cheese is melted to desired done-ness.
9. Tent to hold heat and let it rest for 20-30 minutes to set up.
10. Serve in squares and enjoy!!!

Mexican Gumbo w/Chicken

Mexican Gumbo w/ Chicken

By: Kelli Venezia & Skip Graden

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast, trimmed of fat and diced (Grill Chicken for additional flavor, any other meats such as Steak, Chorizo, or season Ground Beef may be added or substituted)

3 cups frozen bell pepper and onion mix (about 10 ounces) (1 pkg Southwest Blend of Fajita Veggies) or Grilled/Roast Fresh

1 tablespoon ground cumin (less if desired, 1 teaspoon for mild, 2 for medium)

2 14-ounce cans reduced-sodium chicken broth

1 15-ounce can diced tomatoes, preferably with green chiles
1 15-ounce can Black Beans drained

1/4 teaspoon freshly ground pepper

2 tablespoons lime juice (prefer fresh Lime)

1 cup Instant Rice
1 cup V-8 Juice
1/2 cup chopped fresh cilantro (add some just before boiling, reserve the rest for garnish)

3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
Sour Cream & Chips for garnish

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. (Unless you have previously Grilled the chicken and veggies) Transfer to a plate using a slotted spoon.

Add pepper-onion mix and cumin to the pot, still complete this step if previously grilled roasted the veggies. Cook, stirring occasionally, until the onions are lightly browned, or if previously Grilled warmed through, about 4 minutes. Add broth, tomatoes, black beans, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.

Return the chicken and any accumulated juice, add the rice & V-8 Juice, at this time to the pot and bring to a low boil then reduce heat to a simmer, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Garnish with Chips, Cheese, Cilantro, & Sour Cream.

EDIT 9/20/15: As I read this over after completion of becoming Certified Culinarian (actual chef), I am seeing some changes that I would use that I think may elevate a great soup. I would add a small dice of carrots and celery to the peppers and onions. (snd if threre is time to fire roast them before sauteing that would be optimal.) I may also add some minced jalapeno, maybe 1/2 of one? Dependant of how much heat you desire??? Lastly instead of rice, Quinoa could be used.  It adds to the protien punch as Quinoa has 8 of the 9 essential amino acids needed to consider it a perfect protien!

Mexican Brownies (Foodnetwork)

Mexican Brownies

Directions: Prepare your favorite boxed or homemade brownies, adding 3/4 teaspoon ground Chipotle Chile pepper and 1 teaspoon ground cinnamon to the batter (for a batch that fits a 9-by-13-inch pan). Top each Mexican brownie with a scoop of Dulce de Leche ice cream and sprinkle with cinnamon.

I made this with a friend and again using different brownie mixes each time. First time, with regular then the second time with pieces of Chocolate in the mix. The one with the chocolate pieces was by far better. We also served it with a Vanilla Bean Ice Cream.

I am thinking, next time I may swirl Caramel Sauce into the brownie mix before baking? We also have considered swirling honey into the brownies before baking as well? Maybe even a Brownie Cheesecake mix? Play with it, enjoy!

http://www.foodnetwork.com/recipes/mexican-brownies-recipe/index.html

(Personal Note: I found cutting the chipotle in half made a lot of people happy and the brownies more pleasant. I had mixed revues on adding the caramel, may try putting in half way thru baking?)