Archive

Archive for December 12, 2011

Episode 039 – Alacrity

December 12, 2011 Leave a comment

The @Valentine Podcast Show Notes

[audio http://atvalentine.podbean.com/mf/web/hnwt9/Episode039.mp3|titles=Episode 39 – Alacrity]

Intro
Coming to you, from Louisville, KY!  It’s the @Valentine Podcast with your alacrity having couple, J and Renee Valentine.

Intro Music – Who Loves Me by Pretty Lights – http://www.prettylightsmusic.com/#/home

Today is Monday, December 12, 2011 and this is Episode 39!

Weekend Wrap-up

  • WoW and Skyrim
  • Laziness
  • Dinner with the Crockers

Media(Movies, Games, Books, Television Shows, Music)

  • Movies By Chance: Result: 97; Blindsight
  • Movie for Next Week: 96; The Fighter, Slingblade, Law Abiding Citizen
  • Dead Like Me – Finished!
  • Played Diablo III Beta with Ralff and Buxley
  • WoW back in our lives – LFR, Darkmoon Faire, Dailies
  • SWTOR early access starts tomorrow
  • Realm assignments announced
  • Skyrim Fix for Wired Xbox Controller Bug
  • Hunger Games Complete, Catching Fire started

Food– Music (Dumaine St. – Trombone Shorty)

  • Chuy Gooey
  • Shepherd’s Pie
  • Slow Cooker Chicken Tortilla Soup

Odds and Ends

  • Lock N Lock, USA

Feedback

  • Strumpet’s Pasta Salad

Contact Information
You can reach us by email at atvalentineblog@gmail.com. You can also see our blog at atvalentine.com.  The podcast Twitter feed is atvalentineblog.  J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow

  I Remember – The Roots

Advertisements

Shepherd Pie

December 12, 2011 Leave a comment
Name:  Shepherd Pie
By: Renee (adapted from allrecipes.com)

Prep Time: 15 min
Cook Time: 30 min

Servings: 6

Ingredients:

  • ½ onion, diced
  • 2 cloves of garlic
  • 2 tsp of oil (for sauteing)
  • 1 pound ground beef
  • 1 tsp seasoning salt
  • 1 tsp pepper
  • Cayenne Pepper (to taste)
  • 10 oz of mixed vegetables(14.5 ounce)
  • 1 (10.5 ounce) can cream of mushroom soup
  • 3 cups shredded Cheddar cheese
  • 4 cups mashed potatoes
  • 4 oz sour cream

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat the oil and saute the garlic and onions in a medium saucepan until tender, about 3-5 minutes.
  3. Add the ground beef and cook over medium-high heat until beef is browned, about 10 minutes. Drain fat.
  4. Add salt and pepper.  Optional: Add in the cayenne pepper to taste.
  5. Mix in mixed vegetables and cream of mushroom soup.
  6. Pour beef mixture into a 2 quart casserole dish and top with 2 cups of cheddar cheese.
  7. Add sour cream and one cup of cheddar cheese to mashed potatoes.  Add whatever spices to mashed potatoes you would like (garlic powder, cayenne pepper, butter, salt, pepper, etc.)
  8. Spread mashed potatoes on top.
  9. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Notes:

Only add the cayenne pepper if you want a little bit of spice.

Slow Cooker Chicken Tortilla Soup

December 12, 2011 1 comment
Name:  Slowcooker Chicken Tortilla Soup
By: J (via Buzz Recipe Swap)

Prep Time:  15 min
Cook Time: 6-8 hours on low, 3-4 hours on high

Servings: 8

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas (optional)
• Vegetable oil (optional)

Directions:

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
  3. (Can skip the following steps if using premade strips or tortilla chips)
  4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  7. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Notes:

You can sub out the tortilla strips for regular tortilla chips.

%d bloggers like this: