Shepherd’s Pie: The Fall Edition

I’m here to shake up your pumpkin spice experience.

Shepherd’s Pie: The Fall Edition


  • 1-2 pounds of Pumpkin Spice Sausage
  • 2 cans of coconut milk
  • 1 can of pumpkin puree
  • 1 onion, chopped
  • 3 carrots, peeled and diced
  • 1 stalk of celery, diced
  • 1 can of corn
  • Cinnamon, Adobo, garam masala, red pepper flakes, and whatever else you feel like throwing in there. Go crazy.
  • Cornbread batter * (plus black pepper, honey, and jalapeno seasoning)
  • Rice (I used minute rice to thicken it up)


Preheat the oven to 350 degrees.

Remove the sausage from the casing, and brown. Then add your onion, carrots, & celery. Cook for about 5 minutes over medium heat until the vegetables soften.

Add the corn, coconut milk, pumpkin puree, spices, and rice to the pan. Let thicken for about 10-15 minutes. Stir often.

While it’s cooking, prepare the cornbread. I use self-rising cornmeal mix and then add milk, an egg, oil, and whatever else I feel like putting in there. For this recipe, I added honey, jalapeno seasoning, and black pepper.

Spray a square baking pan with cooking spray. I used a deepdish 9X13. Spread your sausage mixture evenly into the pan, and then spread/pour the cornbread mixture overtop.

*If you use a thick cornbread batter, spread over the top of the casserole. If your batter is smooth and creamy and more of a liquid, pour it evenly and slowly into the casserole. It will sort of bake into the other ingredients. Both are good!

Bake for 22-25 minutes.

Enjoy! This is one of my favorite things I’ve made so far!

Rakott Krumpli

I attended the Hungarian Picnic this past weekend, and I wanted to make something Hungarian that I could bring. I chose this dish because who doesn’t like sausage and potatoes?

Rakott Krumpli (layered potato casserole)

Based off of this recipe:

I added more or less of some ingredients, added paprika, and adjusted the measurements 🙂


  • 3 pounds of potatoes
  • 2 pounds of sausage (I used our delicious, homemade Hungarian Smoked Sausage) *
  • 8 boiled eggs (omit if you don’t like them; I don’t think they make or break this dish)
  • 1/2 cup of bread crumbs
  • 1 stick of butter (melted)
  • Salt & pepper + paprika
  • Sour cream (enough to cover 2 layers; get the big tub)


Fill a pot with enough water to cover the potatoes. Salt the water and bring to a boil. Cover and cook on low for 40 minutes. Drain, and let the potatoes cool enough so that you are able to handle them.

Cut the sausage into bite sized pieces, and fry until cooked through.

Preheat the oven to 390 degrees. Grease a 9 X 13 pan with some of the melted butter.

Thickly slice the potatoes, and evenly layer them in the pan. Cover this layer with sausage, then cover the sausage with an even layer of the eggs (slice the eggs as well). Season with salt, pepper, and paprika. Cover liberally with sour cream.

Layer with the remaining potatoes, season again, and liberally cover with sour cream.

Sprinkle the top with bread crumbs, and pour the rest of the butter over the bread crumbs.

Bake for 30 minutes; if the top isn’t crispy enough, bake it at a higher heat for another 10 minutes.

*This would be so good with the cheddar kolbossy too!

Chicken and Dumplings

First, I would like to apologize for my low quality cell phone pics. I don’t have the time nor the inclination to get a camera and do the editing. That’s a project for the near-future. Just believe it looks and tastes good (trust me…It does).

I was in a rush today, so I Googled quick 30 minute meals. Rachel Ray has a chicken and dumplings recipe that looked pretty easy. I didn’t follow it exactly, but I had most of the ingredients her recipe called for.

Chicken and Dumplings

Feeds about 10 people (most of my recipes do)


  • Cubed boneless breasts or thighs (about 3 pounds)(make them small enough so they’re able to cook in about 20 minutes)
  • Poultry seasoning (a tablespoon)
  • Salt & Pepper
  • Chicken stock (3-4 quarts)
  • Flour (a handful)
  • Italian Seasoning (2 tsp)
  • Bisquick (4 cups)
  • Water (1-2 cups)
  • Paprika (1 tablespoon)
  • Sprig of thyme (remove leaves from stem)
  • Onion, celery, and carrots (1/2 an onion, 1 bag of shredded carrots, 1 stalk of celery)
  • Butter & olive oil
  • Instant mashed potatoes

*Disclaimer: I use whatever I have available. If you don’t have instant mashed potatoes to thicken your stock, that’s totally fine. Just use what you have! Google is great for substitutes. The original recipe doesn’t call for Italian seasoning or paprika. I just added it because I wanted to! It also called for more vegetables, but I didn’t have any (or time to go to the store).


Cook your veggies for about 5-10 minutes in the butter and olive oil on medium heat. Add in your seasonings and a handful of flour. Cook for 2 minutes. Add your stock and the chicken. Bring to a boil.

While the chicken is cooking, make your dumplings. Bisquick + water has to be the easiest dumpling recipe I’ve ever come across! You might not need all the water. Add just enough. It’s OK if they’re not all uniform. I made them about the size of 1/2 a tablespoon. Once the pot is boiling, evenly space and add your dumplings. Cover and cook on medium heat for 8-10 minutes. Uncover and stir, adding your instant mashed potatoes (if needed). I used about 1 cup. Cook for another 5 minutes.

I didn’t make any, but I bet this would be delicious served over biscuits.

I hope you enjoy this hot meal on a cold day! Stay warm in this crazy weather.


Today’s Lunch 5/13/15

Today is an exciting day. One of our lovely customers was nice enough to buy and deliver us pizza for lunch, Pap brought donuts, Chops made garlic sausage, and I made quesadillas (I made these before the surprise pizza delivery and after the doughnut drop. whoops). Jacob and Sons is an interesting place to work for a few reasons, the two main being the craziness of working with your family and the FOOD. Without further ado, here’s my quesadilla recipe.



  • 2 # of loose sausage (mild hot, garlic, cajun, & chorizo are all good choices)
  • sliced or shredded cheese (I use sliced American because we have it, and it’s easy)
  • tortillas (big, small, homemade, store bought. They’re all good – you’ll need about 10)

*This recipes makes about 4-5 medium sized quesadillas.


Heat a skillet with olive oil or butter. Cook and crumble sausage until fully cooked (15-20 minutes and 165 degrees). Transfer the sausage to a plate or bowl with paper towels (to drain).

Heat your skillet, and spray with cooking spray. Place 1 tortilla in the skillet. Add 2-3 slices of cheese (or cover tortilla with shredded cheese). Add sausage (as much or as little as you like). Try to get a thin, even layer of sausage because if not, everything will fall out when you flip it! Add one more slice of cheese (or more shredded) and then another tortilla. Cook until the cheese is melted (about a minute or 2), and flip. Cook until cheese is melted (another minute or 2). I transfer it to a plate, cut it into 4 pieces, and place it in the oven until it’s ready to be served (heated to 200 degrees).

This is about as easy as it gets. It’s fast, and it feeds a lot of people (my goal when cooking @ work). 1/2 of a quesadilla usually feeds 1 adult male. We also use sour cream and corn salsa as toppings, and sometimes I cook peppers and onions as well.

We love spicy stuff @ Jacob and Sons, and siracha mayo is demanded for a variety of meals. It’s great on pizza, quesadillas, sandwiches, and etc.

Sriracha Mayo





Worcestershire sauce


*Throw in whatever else you think would be good.


Start with the mayo as your base (about one cup). Add a splash of the Worcestershire sauce, a tablespoon of ketchup, a tablespoon of honey, and a teaspoon of sriracha. Mix well. Taste, and see what it needs. If you love hot stuff, add more sriracha. Sometimes I add mustard and a little BBQ sauce.

Beef Stock

I love to make soup because it’s easy, and it feeds lots of people. Whenever I make a huge pot, there isn’t very much leftover! I like to make a really flavorful beef stock as a base for my soups and stews.

Beef Stock


3 large soup bones

carrots (at least 4)

onions (at least 1)

peppercorns (1 tablespoon)

1 sprig of fresh rosemary

1 handful of fresh basil

*Really, you can add whatever you want. It’s your stock, and your recipe. Do as you please!


Throw everything into the pot (I use a large soup pot). Fill the pot with water until it’s 3/4 of the way full (any more and it might boil over). Bring it to a boil, and let it boil for 10 minutes. You might have to skim the top a few times as it boils. Reduce the heat to medium, cover, and cook for at least 2 hours. Let the stock cool a bit, and then remove all the ingredients but the liquid.

That’s it! You’re done!

Well, sort of. Then you can make soup,or let it cool. I usually freeze my stock in leftover chicken salad containers (the 5 # containers are great for this) for later use.

*This is a rich, flavorful broth and will reduce quite a bit. When I make soup, I usually add water to the stock (enough to fill the pot 3/4 of the way full).