Cheesy Bacon Chicken & Tater Tots Slow Cooker

INGREDIENTS:

2 boneless skinless chicken breasts, cut in bite-sized pieces

1/2 cup cooked, chopped bacon

2 cups shredded cheddar cheese

1 package (32 oz.) tater tots

3/4 cup milk or cream

2 teaspoons salt

1/2 teaspoon pepper

DIRECTIONS:

Grease well or spray the crock of 6-7 quart slow cooker

Place 1/2 of the tater tots on the bottom. Place 1/2 of the chicken pieces on top of the potatoes. Sprinkle 1/2 the bacon over the chicken. Distribute 1 cup of cheese over the top.

Repeat layers once more.

Pour milk or cream over mixture.

Cover and cook for 6 hours on LOW.

Serves 4-6

Lemon & Pepper Shrimp Orozo

INGREDIENTS:

3 1/2 tablespoons fresh lemon juice, divided

2 tablespoons fresh curly parsley, chopped

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 pounds shrimp, peeled and deveined

2 tablespoons butter

2 cloves garlic, minced

2 cups cooked orzo

INGREDIENTS:

1. Melt 1 tablespoon butter in a large skillet over medium-high. Add half of shrimp and saute for about 2 minutes or until shrimp is almost done.
2. Remove shrimp to a plate. Add remaining shrimp and saute for 2 minutes and remove shrimp to a plate.
3. Add remaining tablespoon butter to skillet. Add garlic and cook for 30 seconds to 1 minute, or until garlic just starts to brown. Stir constantly to prevent scorching.
4. Add shrimp, remaining lemon juice, and remaining black pepper. Stir until shrimp is coated. Cook for another minute or until shrimp is done.
5. Stir together orzo, 1 1/2 tablespoons lemon juice, parsley, salt, 1/2 teaspoon black pepper.

Serve shrimp over orzo.

Makes 4-6 servings

Not from Shephards, Shepard’s Pie…

INGREDIENTS:

4 medium potatoes, cut into 1/2-inch chunks
Salt
1 tablespoon olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1 package bacon cheddar sausage, sliced
1 pound ground beef (leaner the better)
1/4 teaspoon ground black pepper
6 ounces (half a bottle) stout or other dark beer [or a beef bullion cube to substitute flavor]
1 tablespoon cornstarch
2 tablespoons cool water
1-15oz can corn kernels, drained
1-81/4oz can creamed corn
1/4 cup milk
2 tablespoons butter

DIRECTIONS:

1. Heat the oven to broil. Lightly oil a standard loaf pan.
2. Place the potatoes in a large pot and add enough water to cover by 1 inch. Add a hefty pinch of salt to the water, then bring to a boil and cook until tender, about 10 minutes.
3. Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender.
4. Add the sausage, ground beef, and pepper. Saute until the meat in browned and cooked through, about 8 minutes.
5. Carefully spoon or drain off any collected fat in the skillet.
6. Add the beer [or bullion mixed with a cup of water] and simmer until reduced by half, about 4 minutes.
7. In a small glass, mix the cornstarch mixture to the meat and stir until thickened.
8. Remove from the heat. Season with salt. Spread the meat and onion mixture evenly in the prepared loaf pan.
9. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.
10. Once the potatoes have cooked, drain and return them to the pot.
11. Add the milk and butter, then mash until smooth. Season with salt.
12. Spoon potatoes evenly over the corn.
13. Place the pan in the oven, about 10 inches below the broiler. Cook for 5-10 minutes, or until bubbling at the edges and starting to brown.

Makes 8 servings

*Ground turkey, bison, or lamb (for true Shepard’s pie) can be used to substitute in recipe for beef*