So the conversation goes on Sunday, March 24th:
Roy: I'm hungry, but not alot hungry, just a little hungry.
Me: There's plenty of leftovers in the fridge, go heat something up.
Roy: I don't want anything big, just a snack.
Me: So just heat up a small portion.
Roy: What do we have again?
Me: *sigh* Chicken Tortellini Soup, Veal Parmagiana and the Venison Shepherd's Pie.
Roy: That's too much information, I can't deal. Do we have any mini quiches left?
Me: No; what do you mean you can't deal? Just pick something and heat it up.
Roy: Can't you do it for me? *pathetic pouty look*
Me: *bigger sigh* You are so lucky that I love you.
...and off to the kitchen I went; yeah, I'm a sucker when it comes to my hubby. Nine years together and our friends still tell us that we're "poster children for a truly real, happy marriage".
Opening the fridge door, the first container I spy is the Venison Shepherd's Pie and I posted that recipe here on March 20th. I also spotted a container of Pillsbury Grands biscuits and the image developed in my mind. I do that with many recipes I come up with, picture the ingredients in my mind, putting them together, even the taste comes through. Weird I know, but it works.
There are eight biscuits in the container and once separated in half, I now have 16. Pressing them into muffin tins, I formed little biscuit cups, or as I like to call them...baskets. Carefully I removed the mashed potato topping from a section of the Shepherd's Pie; spooned about a tablespoon and a half of the filling into each "basket". I then pressed a tablespoon of mashed potato over each filling. While I was doing all this, the oven was preheating to 350F and was ready for baking once I was done with the muffin tins. Baking took 20 minutes for the biscuits to brown perfectly and the filling to be warmed all the way through.
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Saturday, March 31, 2012
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