Mini Shepards Pies (Taco Style)

Mini Shepards Pies (Taco Style):
-Ground Beef
-1 Small Onion, Chopped Small
-1 Small Can Corn
-Salt, Pepper, Garlic Powder, Onion Powder to taste.
-5 Tablespoons Vegetable Oil
-3 Tablespoon Chili Sauce
-1 Tablespoon Brown Sugar
-3 Potatos, Boiled in salted water
-Paprika and Onion Powder to sprinkle on top of finished pies
-Frozen Mini Pastry Pie Shells


Put vegetable oil in non stick saute' pan. Add corn, onion, spices, chili sauce and brown sugar. Let it heat up to bubble and add ground beef. Let it brown completely on low flame. Once it has browned completely scoop about 2 tablespoons worth out with a slotted spoon reserving the juices in the pan. Place it in the mini pie shells filling each one about 3/4 of the way full.


Meanwhile smash potatos in sauce in pan. Add a little salt. Mix till creamy and smashed. Then take about a tablespoon of potato mixture and place it on top of the ground beef mixture. Pat it down with a fork. Sprinkle it with onion powder and paprika. Then place in the oven on 400 for 30 minutes or until pie shell is baked through and potato has crisped.

Serve warm. Yum!



Orange Balsalmic Chicken Breasts

Orange Balsalmic Chicken Breasts with crispy potato topping:


-1 Package Chicken Cutlets
-1 Tablespoon Olive Oil
-1/4 Cup Prepared Chicken Stock
-1 Tablespoon Balsalmic Vinegar
-1/4 Cup Orange Marmalade
-1 Teaspoon Sugar
-1/2 Teaspoon Fresh Prepared Crushed Garlic
- To taste- salt, pepper cayenne pepper, paprika and onion powder.
-2 Whole Small Potatoes, peeled


-Preheat oven to 350. Thin chicken cutlets in half and smash down with a chicken mallette. Place them in a baking pan. Meanwhile prepare sauce- in a bowl mix olive oil, chicken stock, balsalmic vinegar, orange marmalade, fresh crushed garlic, sugar and spices. Pour over chicken in pan. Peal 2 already skinless prepared potato over top of the chicken in the pan to create a crispy coating. Bake on 350 for 1/2 hour- 45 minutes.

Sweet Dairy Mashed Potatoes

Sweet Dairy Mashed Potatoes


-1 Medium Sized Purple Onion, Chopped small
-4 Yukon Gold Potatoes
-1 Tablespoon Sour Cream
-1/2 Tablespoon Sugar
-1 Tablespoon Olive Oil
-1/2 Teaspoon Salt and Pepper
-1/2 Teaspoon Vinegar


Heat a pot filled with water on stove top. Add a pinch of salt and let it come to a boil. Once it has add the potatoes. Let them boil till soft and ready to mash. Meanwhile Fry up Purple onion in a saute pan with olive oil, salt and pepper till completely transclucent. Move to a bowl along with whatever olive
oil is left. Add the Sour Cream, Vinegar and Sugar and Mix. Once Potatoes are cooked and ready mash them and add the mixture with the purple onions and combine the two. Serve as a  dairy side dish.


Spicy Oven Fries

Spicy Oven Baked Fries:


-Frozen Shoe String Potatoes or Shoestring Style Sliced Yukon Gold Potatoes
-1 Small Onion, chopped small
-1 Pale Green and White Parts of Scallions- chopped small
-3 Tablespoons of Butter
-1/2 Teaspoon Salt, Pepper, Garlic Powder, Cayenne Pepper, Paprika, Parsley and Onion Powder.
-1 Teaspoon Sugar
-1 Teaspoon Vinegar


Heat Butter in Saute pan. Add onions and scallions and saute till almost translucent. Add the vinegar, sugar and spices. Toss potatoes with the sauce made in the saute pan and bake on 350 for 30 minutes for the frozen ones and about an hour for the fresh ones.

Drunk Lasagna

Lasagna with Vodka Sauce:

- 1 Package Ronzoni Oven Ready Lasagna
- 1 Jar Prepared Vodka Sauce ( I use the Paesana one)
-1/2 Teaspoon Fresh Crushed Garlic
-One Bag of Mozzarella Cheese
-1 Teaspoon Parmesan Cheese
-1/3 Cup Riccota Cheese


Start by preparing the sauce. Put the entire jar of the vodka sauce in a bowl add the riccotta cheese, fresh garlic, parmesan cheese and 3/4 of the bag of mozzarella cheese. Mix it all together. Place the lasagna in a greased baking pan. I break them in half and lay them side by side for mini lasagnas but you can just make one large one. Layer the lasagnas with the vodka sauce prepared in the bowl. Put about a tablespoon full on each layer and then spread it out. When you get to the top layer, ( I do about 7-8 total layer) put some sauce and then about a tablespoon of cheese on top. Spoon a little leftover sauce next to the lasagna all over the pan ( I used a round pan for lasagna every time but you can always use a 9x13 pan)

if you find that there's not enough sauce for one box of lasagna to your liking then you can make a second batch of sauce. My husband likes less sauce in his pasta so that it's a little more crispy so this amount of sauce is perfect for me.

Bake on 350 for about 35-45 minutes depending if you like it saucy or crispy. The oven ready lasagnas are the easiest for quick dinners.

 Sorry I didnt get a picture before it was all eaten up.
I will post one when I make this recipe next.
This one was definitely a hit!

Sweet Beef Sausage and Pepper Rolls

Sweet Beef Sausage and Pepper Rolls:

-Sweet Beef Italian Sausages ( the company Jack's are delicious you can get them in most kosher groceries)
- 2 Red peppers sliced thin
-2 Yellow peppers sliced thin
-1 large onion circle sliced
-a bunch of scallions pale green white parts only
-jarred hot pepper rings
-3 tbsps olive oil
-1/2 tsp salt and pepper
-1 tsp lemon juice
-1 tablespoon balsalmic vinegar
-1 tsp sugar
- A little mayo for inside the rolls
-Hot dog rolls (not buns)
Heat 3 tablespoons of olive oil in a non stick skillet. Slice beef sausages all along the width with a knife on both sides about 1/4 inch in. Place them in skillet to cook for about 10 minutes turning them to get an even crisp. About 5 minutes in add the sliced onion, peppers and scallions. Then add the lemon juice, balsalmic vinegar, salt and pepper. Once the veggies look nice and fried add the sugar and stir it in for the last minute. Spread the rolls with mayo or garlic mayo and place the beef sausages inside. Top with veggies hot pepper rings (if you like a little heat) and pan sauce. Serve while warm.

                                                In the skillet cooking

More recipes to come very soon.

My Makeup Work

I have been a makeup lover for a long long time. This summer I attended school to learn makeup at Christine Valmy in Manhatten. I am now applying makeup for brides, models etc. I enjoy makeup so much.

Here are some recent photos of makeup I have done. There will be more photos to come soon.

                                               Wedding this Summer. Makeup Done By Me


                                                  The beautiful Kallah!


    Next 5 pictures are makeup done at school on my beautiful model Jeniffer





Professional Makeup Artist specializing in bridal makeup. I will be there to prepare and beautify your face for your event. From weddings to evening outings and photo shoots. Using an array of high quality products to ensure your long lasting, flawless look. Look beautiful and natural in your photos and in person. To ensure the best possible look a free consultation is offered before the event: To get to know facial features, skin types, complimentary colors for skin tones and to guarantee satisfaction before the wedding day or special event. Book an appointment today so that you can look your best on your special day. Makeup By Gitty 917-570-6368
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