Tomatillo and Chicken Chilaquiles

We finally harvested the last of our miracle tomatillos from our garden.  Peppers do well in our garden in the fall, but these tomatillos have been the most successful thing we've ever grown.  

Chilaquiles (fun to say: chee-lah-KEE-less), like tortilla soup, is another great way to use up stale tortillas.  It's a dish that usually uses corn tortillas, but I used flour tortillas in this. 

Here's what you need:

Matt's Shepherd’s Pie (Guest Post)

Here's one of my wonderful husband's dinner specialities.  It's fantastic! And not just because I don't have to cook it.

If it’s not obvious my now, I’m lucky to be able to taste so many of Jen’s wonderful dishes. As much as I like helping and tasting, I even enjoy cooking sometimes too. One recipe that I’ve been tinkering with for ages now is my shepherd’s pie. You can make this recipe in lots of different ways but there are a couple of tried-and-true tips to make any shepherd’s pie even better that I’m happy to share below.

This is what you’ll need to start off:

1 lb of ground beef

3 lbs of Yukon Gold potatoes (5 lb if you want left over mashed potatoes)
1 cup grated marble cheese or old cheddar
1/3 to ½ cup of milk
3 to 4 tablespoons of butter
2 zucchinis (or ¾ cup frozen peas if you’d prefer)
1 cup frozen corn
2 large carrots
1 large red onion
5 heaping tablespoons of salsa
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper to taste