When it comes to classic comfort food many would agree that Shepard’s pie is a favorite.  Over the years I have been served many different takes on what were all called Shepard’s pie, some with lamb and some with beef, others prepared with ground meat rather than with tender pieces.  With St. Patrick’s day fast approaching, I thought I would look in to this traditional Irish dish that everyone calls Shepard’s pie and find out the real scoop.

Deciding what is or isn’t Shepard’s pie is actually quite easy.  The traditional Irish dish is made with ground lamb, usually from a left over roast, although you will find it made with pieces of lamb and it is still called Shepard’s pie.  If the dish contains beef, ground or chunks then is should be referred to as Cottage pie which is English.  So our version of this dish is actually Cottage Pie and uses tender chunks of beef, carrots, and peas in a hearty sauce, and is topped with creamy champ mash for some added flavor.  So what ever you call it, one thing is for sure, there is no confusion over how delicious it is!

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Shepard's or Cottage Pie with Champ Mash

Comfort food at its best. This version uses beef instead of lamb and is topped with creamy mashed potatoes loaded with green onions for extra flavor.

Course Main Course

Cuisine Irish

Keyword casseroles, Comfort food, Shepard's Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 tablespoons olive oil
• 1 large onion diced
• 2 medium carrots peeled and sliced
• 1 ½ pounds beef roast*** or lamb roast cubed
• 3-4 sprigs fresh thyme
• 2 sprigs fresh Rosemary
• 2 cups beef stock
• 2 tablespoons tomato puree
• 2 tablespoons Worcestershire sauce
• 1 ½ pounds potatoes peeled and cubed
• ¾ stick butter
• ¼ cup milk
• 6-8 green onions thinly sliced
• Salt and pepper to taste

Instructions

• Heat one tablespoon of olive oil in a medium-sized skillet over medium heat. Cook onion and carrots until slightly softened. Remove vegetables from pan and set aside.
• Increase the heat to medium-high and add the other tablespoon of oil. Add the cubes of steak and cook turning to evenly brown all sides.
• Add the beef stock, tomato puree, and Worcestershire sauce to the skillet and stir to combine. Return onions and carrots to the skillet. Tie the thyme and Rosemary into a small bundle with kitchen string and add to the skillet. Bring to a mixture to a boil, and then reduce to a simmer partially covering with a lid. Simmer for about an hour or until the liquid has thickened.
• To make the champ mash for the topping, boil the potatoes in a large pot of water until fork tender. Drain potatoes and mash together with milk and butter until smooth and creamy. Mix in green onions and season to taste with salt and pepper.
• Heat oven to 350°F and lightly spray an oven proof baking dish with non-stick spray.
• Pour the beef gravy mixture into the baking dish and top with the mashed potatoes. Sprinkle the top with fresh ground black pepper.
• Bake for 25 to 30 minutes or until the tops of the potatoes have started to brown.

Notes

***Shepard’s pie is traditionally made with ground lamb. I used part of a beef roast for this dish, you could also use ground beef if you prefer.  Shepard'e pie made with beef or ground beef is usually known as Cottage pie.

Ground beef, black beans, corn, and green chilies are mixed with cheese and taco seasoning then baked under a layer of crispy tater tots in the easy-to-make Taco Tot Casserole.  Served with avocado, tomatoes, sour cream, and pickled onions this old school style dish might easily become one of your families favorites.  

Normally in our house we make things from scratch.  We purchase very few convenience or prepared foods, but every so often something easy to make sounds like just the ticket.  A couple of weeks ago we had a rainy cool day, which was a real treat with all the hot weather we have been experiencing.  I had planned to make tacos but as the afternoon got darker and cooler I decided I wanted something different.  Something warm and gooey that would really help me embrace the almost cold day.  So I made a quick trip to the nearby market and picked up a few items, (that we normally never keep around the house) and threw together this comfort-style old-school taco casserole to enjoy in a bowl under a blanket watching a movie.   I will say it is not the kind of thing we have very often, but it sure hit the spot.  It was just what the doctor ordered!

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Tater Tot Taco Casserole

An easy to make spin on taco night, this casserole will easily become a family favorite.

Course Main Course

Cuisine American, Mexican

Keyword Taco Tot Casserole, tater tot taco casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 1 pound ground beef browned and crumbled
• ½ onion diced
• 3 cloves garlic minced
• 1 package taco seasoning
• 1 4 ounce can diced green chilies drained
• 1 can black beans drained and rinsed
• 1 16 ounce package frozen corn thawed
• 3 cups shredded Mexican cheese blend divided
• 1 28 ounce package Tater Tots
• 1 10 ounce can red enchilada sauce

Instructions

• Heat oven to 375 and lightly grease a 9” x 12” glass baking dish.
• In a large skillet brown and crumble the ground beef along with the onions and garlic. Add the taco seasoning and stir well.
• Add the chillies, beans, corn, and 2 cups of the shredded cheese. Mix well and spread mixture evenly in the prepared baking dish.
• Evenly cover the top of the beef mixture with the tater tots. Pour the can of enchilada sauce over the entire casserole.
• Bake for 40 – 45 minutes or until the tots are crisp. Spread the remaining cup of cheese evenly over the top of the potatoes and return to the oven for an additional 5 minutes or until the cheese is melted and bubbling.
• Allow to stand for 5 minutes before dishing up.
• Delicious served with avocado, tomatoes, pickled jalapenos, sour cream, fresh cilantro or pickled onions.

Notes

I forgot my glasses when I ran to the store and ended up with tater wheels which worked just as well.  I think even frozen french fries would work if that's what you have on hand. 

There is something very special about breaking open a fluffy biscuit steaming hot from the oven and smearing it with butter or jam that takes us to a happy place.  I think the biscuit would fall into the category of comfort foods reminding people of childhood. Over the years I have heard many people say that their mother made the best biscuits.  While most everyone agrees that they love a good biscuit, there seems to be a bit of discussion over what constitutes the perfect pastry.  Geography does play a key roll determining shape and size as well as sweet verses tangy, but the one common attribute that everyone seems to agree on is that a good biscuit should be light and fluffy.

Over the years I have tried to make what I considered the perfect biscuit, and in doing so have produced everything from a tower of fluff to a doorstop.  While I have had a few winners I was never able to consistently produce a biscuit of quality.  After countless attempts I have finally realized that making biscuits is just like making pie crust and that I had just been working at it way to hard.  I don’t know why this has taken me so long to figure out, but at least I finally got there .

Just like making a pie crust, it is important that your butter is cold and that you work the dough only enough to make a crumbly mixture.  I have tried using a pastry blender and also attempted the two fork method, but I find the best way is to use my hands.  I had seen the term ‘pinch in butter’ used in an old cookbook recipe and now understand what this means.  While your mixture may not resemble what you think of as a dough, it will all come together when you shape it.

Round or square it really doesn’t matter how you cut your biscuits, just be sure that you use a sharp cutter or knife and push straight down.  A twisting motion will prevent the biscuits from rising.  Also use plenty of flour on your board to prevent sticking, at this point you will not be working the flour into the dough.

Is this the perfect biscuit? I don’t know, but this recipe does make a very light and fluffy product that I can consistently bake and that everyone seems to enjoy.  If and when anyone comments I can always drop back and say, “you know my mother made the best biscuits.”

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Baking Powder Biscuits

Flaky, buttery, fluffy biscuits made with a few simple ingredients. Ready to serve in just 30 minutes.

Course Breads, Breakfast

Cuisine American, Southern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Biscuits

Author Christoph

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 6 tablespoons butter cut into small cubes and cold
• 1 cup whole milk chilled

Instructions

• Heat oven to 425 degrees F.
• Mix dry ingredients together in a medium-sized mixing bowl. Cut in butter with a pastry blender or use fingers to work the butter into the flour. Mixture will look like bread crumbs. It is ok to have some larger pieces they will help the biscuits to rise.
• Add the milk all at once and stir just enough to combine and absorb flour.
• Turn out onto a floured board and pat into a rectangle. Fold the dough in thirds and roll to about ¾ of an inch thick.
• Cut with a biscuit cutter pushing straight down or cut into squares with a bench knife.
• Transfer biscuits onto a parchment lined baking pan. Brush the tops with milk and bake for 18 – 20 minutes or until the biscuits are golden.
• Biscuits are best served warm.
• To reheat place biscuits on a baking pan and cover with foil. Place in a 350 degree F oven for about 10 minutes.

Tender bites of broccoli are the star of this creamy, easy to make casserole.  Topped with a crispy layer of cheese and bread crumbs, this hearty dish is comfort food at its best.  Cheesy broccoli rice casserole is a classic side dish that’s great with a weeknight meal or even suitable for your holiday buffet.

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Cheesy Broccoli Rice Casserole

An easy to make hearty casserole loaded with tender broccoli and a creamy cheese sauce. Perfect side dish for any meal.

Course Side Dish

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Christoph

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• 2 Tablespoons butter
• 1 small onion diced
• 1 carrot diced
• 1 can cream of chicken soup
• 1½ cups milk
• 1/4 teaspoon each garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 cup panko or cracker crumbs
• Olive oil for drizzling

Instructions

• Position rack in the center of oven and heat to 350F degrees.
• Lightly grease a 9”x 9” baking dish.
• Heat a pan over medium heat. Cook onion and carrot in butter until softened.
• Stir in soup and milk. Heat until almost boiling and soup begins to thicken.
• Add spices and stir to mix.
• Add 1 cup of the cheese and stir to melt.
• Blanch broccoli in boiling water for about 2 minutes. It will continue to cook in the oven.
• Combine rice, broccoli and cheesy mixture. Pour into prepared baking dish.
• Top with remaining cheese and panko crumbs. Drizzle lightly with olive oil.
• Bake for about 35 minutes or until bubbly and top is lightly browned.

Notes

Add chicken to make this casserole a complete meal!

These “fall off the bone” pork chops are fork tender and incredibly moist.  Smothered in a thick rich onion gravy, this sure to please one-skillet dish is amazingly simple to prepare, and makes the perfect dinner for a school-night or on a busy weekend.

The method of preparing smothered pork chops falls somewhere between, or is a combination of two techniques, braising and fricassee.  Braising typically involves browning meat in a fat, then cooking it tightly covered with a small amount of liquid over low heat for an extended period of time.  The long slow method develops rich flavors and tenderizes the meat by breaking down the fibers.  In a classic fricassee, the meat is first cut in to small pieces, browned in butter, and then cooked tightly covered, usually with vegetables in a white sauce, yielding a stew like dish with very tender flavorful pieces of meat.  Either method can be prepared on top of the stove or in the oven, however one of the keys to both is a well-fitting lid.

My mother would use this method with a variety of meats.  Chicken, pork, and steak can all be prepared in the same fashion, which by the way is a great technique for cooking some of the less expensive, otherwise tough cuts of meat.

Normally I begin with a large non-stick skillet that has a tight-fitting lid (it is important that what ever pan you use has a lid that fits well).  I used my grill pan this time simply to reduce the amount of fats that would be going in to the dish, plus I just got one and have been playing with it.  I heat the skillet over medium high heat, add a few tablespoon of oil and brown the meat on both sides.  I do not cook the meat through, we only to get some nice color on the meat at this point.  Don’t be concerned about the meat not being cooked in the center, low and slow in the gravy with take care of that.

Once the meat is browned I remove it from the skillet and drain off any excess fats if need be.  Be sure to leave the crispy brown bits in the pan, they are going to bring some amazing deep flavor to the gravy.  As far as seasoning the meat before I brown it really just depends on if I plan to use a canned cream soup for my base, or if I intend to make my own.  Even the reduced sodium cream soups tend to taste salty, so if I am using one I do not salt the meat first.  This is also a personal preference however my general rule is that you can always add salt, but it is rather hard to remove.

Next I reduce the heat to medium and add about a tablespoon of oil.  I toss in one yellow onion which I chop in medium-sized pieces (if they are too small they disappear in the cooking process).  I lightly salt the onions and saute them until they become soft and just begin to take on a bit of caramel color.  I then add a few cloves of minced garlic, cooking for just a few minutes to bloom the flavor.  Do not be concerned about the brown bits or any onions that are sticking, the gravy will deglaze the pan.

Now here is where you have a choice to either use a can of condensed cream of onion or mushroom soup, or make your own white sauce.  Honestly I quite often just grab the can, quick and easy.  All I do is dump in the soup, and then using the can for a measuring cup I add about one and a half  to two cans of chicken or vegetable stock.  I mix the soup well making sure everything is combined scraping up any loose bits that may have stuck to the skillet. I bring the soup to a boil, then work the chops down into the gravy so they are covered by the sauce, put the lid on and reduce heat to a simmer.  Resist the temptation to take the lid off during cooking, it is important to keep the lid on to maintain temperature.  An hour later, I test the chops with tongs to see if they are falling apart, if not I let them go another fifteen and check them again.

If you don’t want to use the soup, add two to three tablespoons of flour to the caramelized onions and stir to coat. Cook about three minutes to eliminate the flour taste before adding a couple of cups of milk.  I add a couple of cups of stock in addition to the milk.  Everything else is handled the same.

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Smothered Pork Chops

These "fall off the bone" pork chops are fork tender and incredibly moist. Smothered in a thick rich onion gravy, this sure to please one-skillet dish is amazingly simple to prepare, and makes the perfect dinner for a school-night or on a busy weekend.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Author Christoph

Ingredients

• 4 8 to 10 ounce bone-in pork chops or one per person
• 3 Tablespoon canola oil
• 1 medium-sized yellow onion diced
• 3 cloves of garlic minced
• 1 can condensed cream of onion or mushroom soup
• 1½-2 cans chicken or vegetable stock use the soup can to measure
• 1 teaspoon Worcestershire sauce
• salt & pepper to taste

Instructions

• In a large skillet with a well-fitting lid, brown the pork chops over medium high heat in 2 tablespoons of oil.
• Remove the chops from the skillet and drain off any excess oil.
• Reduce heat to medium and add 1 tablespoon of oil. When oil begins to shimmer, add onions and season lightly with salt. Cook onions until they become soft and begin to caramelize. Add garlic and cook for one minute.
• Add the condensed soup to the pan. Using the empty can for a measure add 1½ to 2 cans of stock. Add the Worcestershire sauce and stir to combine. Increase heat to medium high bringing liquid to a boil.
• Return the chops to the soup, working them down in to the gravy. Cover the pan with the lid and reduce heat to low. Simmer covered for at least one hour.
• Test the chops with tongs, the meat should easily pull apart when finished. Cook longer if needed.
• Taste and add salt and pepper as desired.
• Served over a bed of wide egg noodles and a side of green vegetables, this dish makes a dinner everyone will love.

Notes

I like to use bone-in pork chops as I think they have the best flavor, but you can use what ever cut you prefer.

Plan one chop per person, do not overcrowd the pan. I use a can of condensed cream of onion soup for this recipe. Feel free to make your own sauce, I have described that method above if you need.

Make sure to use a pan with a well-fitting lid.

The “mother of all comfort foods”, would be one way to describe this dish, or a “skillet of pure love” might be another. Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp, now what is there possibly not to like about that? nothing I say. This bad boy has definitely secured a slot on my favorite comfort foods list. I know, I know, while this golden goddess of goodness has ranked high on my charts, it is possible it will never appear on the Eat to Win list. But hey, every once in a while is OK, just remember one of my favorite mantras, “Everything in moderation…………..including moderation”.

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Mac-n-Cheese Pie with Bacon Lattice

Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp.

Course Main Course

Cuisine American, Pub Fare

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• 3 Tablespoons butter
• 3 Tablespoons flour
• ½ cup half-n-half
• 1 cup milk
• 1 teaspoon mustard powder
• 2 dashes of Tabasco sauce optional
• ½ teaspoon ground black pepper
• 2 cups cheese grated (cheddar, jack, Gruyère, or any combo you like)
• ½ cup onion diced
• 3 cloves garlic diced
• 1 jalapeno pepper diced (optional)
• 1 pound pasta (which ever shape you prefer)
• 1 cup panko bread crumbs
• 1 pie crust
• 1 pound bacon divided

Instructions

• Heat oven to 425°F.
• Start by making a béchamel or basic white sauce in a large sauce pan over medium heat, with butter, flour, half-n-half and milk.
• When sauce is a thick, add mustard powder, tabasco, and black pepper (I avoided using salt, since there is plenty in the cheese and bacon).
• Add cheese a bit at a time, allowing it to melt as you go.
• Reduce heat and hold on low (if sauce appears too thick, you can add a bit more milk or half-n-half to thin).
• Bring a stock pot of water to a boil. Add pasta and cook for about 8 minutes or slightly el dente.
• Drain, but do not rinse, and add to the cheese sauce. Stir to combine.
• In another skillet crisp 3 – 4 strips of bacon. Remove cooked bacon from pan and place on a paper towel to drain. Crumble and hold aside.
• Add the diced onions and jalapeno to the bacon drippings and cook until onions become translucent. Add garlic and cook for about one minute to bloom.
• Remove from skillet with a slotted spoon and drain on paper towels. Add to the mac-n-cheese mixture.
• Roll out pie crust and place in a cast iron skillet or pie pan. With a fork prick the bottom and sides of the crust. Bake in the oven for 15 minutes or until lightly golden.
• Add panko bread crumbs to the mac-n-cheese, mix and pour into the pie shell.
• Use eight strips of bacon, four each direction to weave a lattice top. Be careful not to stretch the bacon when weaving the lattice, this will reduce the amount of shrinkage.
• Place back in the hot oven, and bake for 15 – 20 minutes, or until bacon is crisp and the cheese is bubbling.
• Allow to rest for 5 – 8 minutes before digging in.

Serve

• Serve with a side of lightly dressed salad.

Notes

Use whatever mac-n-cheese recipe is your favorite. While I believe that things made from scratch are better, this recipe can easily be put together using a refrigerated pie crust, and some packaged mac-n-cheese.

Nothing sticks to your ribs better than a plate of biscuits and gravy. This southern dish has become a mainstay for many diners across the country. Prepared in a wide variety of ways this menu item is extremely popular for breakfast or dinner. In its most simple form B&G is simply a white sauce made with the drippings of sausage or bacon, milk, and usually spiced with some black pepper. Other versions include sausage or bacon bits, onions, or peppers. When ordering this dish in a restaurant, remember to check the menu to see how it is listed, whether it is biscuits and gravy, or biscuits and sausage gravy, cause there is a big difference.

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Biscuits and Sausage Gravy

A delicious white sauce made with the drippings of sausage or bacon, milk, and spiced with some roasted red pepper.

Course Breakfast, Brunch

Cuisine American, Home Cooking

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 1 can Pillsbury Grands biscuits
• 1 lb hot Italian sausage
• ½ cup onion diced
• ½ cup roasted red pepper diced
• ¼ cup flour
• 2 - 3 cups milk
• salt and pepper to taste
• fresh parsley or green onions chopped

Instructions

• Prepare the biscuits according to the instructions on the label.
• Place the sausage in a large skillet over medium high heat. When the meat is about halfway cooked add the onion and roasted red pepper. Cook until the sausage is browned and the onions are caramelized.
• Sprinkle the flour across the top of the skillet. Mix until all of the four is absorbed. Cook the mixture for 4 – 5 minutes. This will remove the “floury taste” from the gravy.
• Add enough milk to the pan to cover the sausage mixture about 2 cups.
• Bring the gravy to a slow boil to thicken. If the gravy is too thick, add more milk a little at a time allowing the mixture to return to a boil before adding more (gravy is easier to thin than thicken, so take it easy on the milk).
• Reduce the heat and simmer for 15 – 20 minutes. Gravy become thicker the longer it cooks, add more milk if need for desired thickness.

Serve

• Break biscuits in half and spoon a generous amount of gravy over top. Add some fresh chopped parsley or green onion for some delicious color.

Blue plate’s featured diner: Tom’s Diner

Tom’s diner located at 601 East Colfax in Denver, Colorado is a throwback to the golden age of diners. Open 24 hours a day, this location is the absolute best spot for watching the Denver insomniacs and the late night bar flies.

Looking back, I never knew how lucky I was to have experienced growing up on a farm in the middle of nowhere. Waking up on quiet mornings where the only sound was that of the meadow lark calling to his mate, or the buzzing of the locusts as darkness filled the evening sky.

Many of the ways of daily rural life I took for granted. My mother baking our bread every few days, collecting fresh eggs in the nesting boxes for breakfast, or going out to the garden to select what was desired for dinner. Little did I know at the time that these day-to-day ways of living would later become the popular trends now known as natural foods, organic produce, and free range chicken and eggs.

I also recall one of my favorite meals my mother would prepare, chicken pot pie. Made with vegetables picked straight from the garden, a freshly butchered chicken, and home-made biscuits, this was truly a pan of goodness. Country living at its best. I still love to make a version of the chicken pot pie. I am sad to say I don’t have a garden to pick from, or a yard to go catch a hen in, but I do have the cast iron skillet that cradled the dish I so fondly remember.

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Chicken Pot Pie

Home cooking at its best.  Tender bites of chicken and vegetables in a country gravy topped with biscuits.

Course Main Course

Cuisine Home Cooking

Prep Time 1 hour hour 20 minutes minutes

Servings 8

Ingredients

• 1 lb boneless skinless chicken breast or thigh
• ½ cup onion diced
• ½ cup mushrooms sliced or quartered
• ¼ cup celery sliced
• ¼ cup red pepper chopped
• 2 cloves garlic finely chopped
• 1 cup frozen mixed vegetables thawed
• ½ cup white wine
• 2 cups medium béchamel sauce
• ¼ cup parmesan cheese grated
• 2 tablespoons dill or parsley rough chopped
• salt and pepper to taste
• 1 tube Pillsbury Grands or similar feel free to make your own if you like

Instructions

• Begin by heating oven to 350°F.
• Cut chicken into 1″ cubes and lightly brown in a skillet over medium high heat. When golden, remove from pan and reserve.
• In the same skillet sauté together onion, celery, and pepper until onion becomes translucent. Add garlic and mushrooms and cook for one minute.
• Reduce the heat to low and add the white wine to the skillet of onions, scraping the bottom to deglaze the pan.
• In a separate sauce pan, make 2 cups of medium thick béchamel sauce. When thickened add to the onion mixture.
• Add the thawed mixed vegetables. Simmer until thick and bubbling.
• Add cheese and herbs, mixing well. Remove from heat.
• Cut biscuits into quarters and arrange on the top of the pan starting in the center and working out.
• Place skillet on a sheet pan (can bubble over) and bake for 25 – 30 minutes or until top is golden brown. Skillet will be heavy and hot, use caution when removing from oven.
• Allow dish to cool for 5 to10 minutes before digging in.

Notes

This is a one skillet dish. Use a cast iron skillet or an oven proof pan suitable for baking. Feel free to add, substitute or delete and items you like to make this dish yours.

Since we live in Denver, we also sometimes refer to this dish as the DIA bake (Denver International Airport).

One of my favorite meals I recall as a kid was one my mother referred to as Plantation Cornbread. Comprised of ham, chicken, and mushrooms in a gravy spooned over a fresh-baked cornbread, this treat would usually grace our table not long after a holiday as a way to creatively use some left overs. My mother had somehow secured the recipe for this delicious dish that was served at the “Tea Room” in the Miller and Paine department store in Lincoln, Nebraska.

Originally established in 1889, the J. E. Miller & Co. was located on the southwest corner of 13th & O streets in the heart of the bustling capital city. Joined by Paine in 1898 the two formed their new brand and began making plans for expansion. Breaking ground in 1916 on an elaborate eight story building attached to the original store, the duo was very innovative and built a true shopping experience which included the first escalator in the state. Seven floors of merchandise including the bargain basement, the department store quickly became a destination. In sharp contrast to today’s McDonald’s inside the Wal-Mart, the grand department stores of the past commonly featured an elegant atmosphere for shoppers to leisurely luncheon. Located on the 5th floor with housewares, china, and glassware, the Tea Room was the place to dine. In between hunting for bargains, and getting a perm at the salon, shoppers would gladly wait for a table to experience the special of the day or savor one of the famous M&P cinnamon rolls.

Dillard’s purchased the Miller & Paine department store in 1988 and closed its doors shortly after. It was a great loss for the downtown shopping district of Lincoln, and the end of an historic era. Today the building has been re purposed into office spaces.

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Plantation Cornbread

The classic combinations of ham and cornbread along with chicken and mushrooms create an unforgettable comfort dish.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 8 oz ham diced
• 8 oz chicken diced
• ½ medium onion diced
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• 1 can Campbell’s cream of mushroom soup
• 1 can Campbell’s cream of chicken soup
• 1 cup chicken stock
• 1 cup milk
• 1 teaspoon tarragon
• cornbread (Jiffy Mix is fast, easy, and reliable)

Instructions

• In a medium sauce pan, sauté chicken together with onions and garlic.
• Add mushrooms, ham, both soups, stock and milk.
• Heat to a slow boil, reduce heat and add tarragon. (add more stock or milk to adjust consistency)
• Salt and pepper to taste.
• Serve over cornbread.

The other item that Miller and Paine was very famous for was their cinnamon rolls. Here it the recipe that was rumored to have been used to create these wonderful pastries.

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M & P Cinnamon Rolls

Miller & Paine department store was very famous for was their cinnamon rolls. Here it the recipe that was rumored to have been used to create these wonderful pastries.  They were the predecessor of Cinnabon. 

Course Breads

Cuisine American

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Ingredients

• 1 cake yeast
• 2 ½ cups warm water 105 degrees – not hotter
• ½ cup sugar
• 2 eggs
• ½ cup soft butter
• 1 tablespoon salt
• 6 cups flour
• 5 tablespoons melted shortening
• ½ cup brown sugar
• 1 tablespoon water
• ¾ tablespoon soft butter
• ½ cup sugar
• 1 teaspoon Saigon cinnamon

Instructions

• Dissolve yeast in water. Add 3 cups sifted flour and eggs. Beat well.
• Add sugar, salt, and shortening. Then add last 3 cups flour. Mix.
• Let rise to double size. About 45 minutes.
• Work down and let rise again. Roll out to about 1/4 inch thick.
• Cover rolled out portion with 1/2 cup soft butter and sprinkle with the mixture of 1/2 cup of sugar and 1 teaspoon of cinnamon. Roll tightly, sealing edge.
• Cut into 1-inch pieces for a shallow pan or 2-inch pieces for a loaf pan.
• Mix brown sugar with 1 tablespoon of water. Stir in 3-4 tablespoons of soft butter. Heat together, then put in the bottom of the pan and place rolls on top.
• Bake about 30-35 minutes in a 350 degree oven or until done.
• Turn upside down onto a waxed sheet before removing from the pan.

A true American classic, the chili dog.  As synonymous with the diner as the cheeseburger, the hot dog (and the obsession there of)  has become a national pastime.  We love our dogs piled high with chili and all sorts of condiments and relishes. Folks seem to enjoy the challenge of attempting to construct the perfect dog. For those that are really serious, there is even a degree available at the Hot Dog University located at the Vienna Beef headquarters in Chicago, Illinois.

The chili dog has been around for a long time. This “fill you up” and “stick to your ribs” sandwich became popular at diners and walk up windows during the great depression. The coney dog, which is a hot dog smothered in a meaty chili (no beans), topped with large amounts of minced onion and yellow mustard, became famous at a boardwalk stand by the name of Nathans in Brooklyn. This version of the chili dog is reported to have actually been created in Michigan, although it is now associated with Coney Island.

Chili dogs are also popular in areas that have large Mexican-American populations, such as California, Texas and Arizona. The major difference between chili dogs in the Southwestern United States and coneys in the east, is that the Southwestern dogs use a spicier chili (usually with beans) and are served with brown mustard or no mustard at all.  Pink’s, a west coast tradition has been serving hot dogs at the corner of Melrose and La Brea in Los Angeles since 1940. Originally started as a pedestrian cart, this diner claims to be the most famous hot dog stand in the country. 

Located near the corner of University and Evans in Denver, Mustard’s Last Stand is very popular with nearby DU college students. Serving Chicago style dogs at this location since 1970, this hot dog stand has become a Denver tradition.

But probably my favorite place to get a chili dog is the Coney Island Boardwalk. Rescued from is original location in Denver on west Colfax avenue (near Davie’s chuck wagon Diner) this most interesting building is now located on highway 285 near the small town of Conifer, Colorado.