Vegas.com – A Challenge!

Awhile back, y’all might remember that my friends over at vegas.com provided me with an opportunity…a “challenge” if you will. I was asked to pick a dish from one of the famous Las Vegas hotels, and put my own unique twist on it. In typical Alicia fashion, I dove in head first, excited to stretch my culinary legs and see what I could come up with!

for those of you who might want to peak back, here’s my dish!

So I couldn’t be more excited to announce today that I was offered the opportunity to do it again! This time, we had a different list of restaurants to choose from. Immediately, a ‘roast chicken’ dish caught my eye. Something so simple, but offers endless possibilities. My brain started working and, after a few days of rolling ideas around, I finally got the light bulb – shepherd’s pie!

Now, before I go any further; this was no ordinary roast chicken dish. We’re talking gorgeous sauces, fine mushrooms, season vegetables. The whole nine yards. I mean, it’s Vegas after all! So I thought it would be a lot of fun to make the ingredients from the Vegas dish mimic the appearance of an actual shepherd’s pie. Fun, right?

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Perfectly seasoned ground chicken replaces the traditional beef.

Diced asparagus looks a lot like peas!

Mushrooms and onions add an earthy note to the dish, which pairs oh-so-nicely with the white wine that we’re incorporating into the base of the dish.

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And of course, no shepherd’s pie is complete without a generous spread of mashed potatoes..but I went rogue and used my smashed cauliflower! Delicious.

This is one dish you’ll want to recreate over and over, I promise. After the first bite, the hubs proclaimed it “one of the best casseroles he’s ever had.” The proof is in the pudding…er, casserole.

Here we go!

~~~

Vegas-Style Shepherd’s Pie

Never one to turn down a challenge, I decided on making some fun modifications to one of Vegas’ most famous restaurants; I took their classic roast chicken recipe and made it my own! 

Ingredients:

smashed cauliflower {here’s my go-to recipe…so quick and simple!}

1 lb. ground chicken {I used extra lean, because it was what I had on hand}

1 large onion, finely diced

1 box of baby portabello mushrooms, thinly sliced

1 lb. asparagus, washed and sliced into medallions

1/4 cup white wine {you can use chicken stock, for an alcohol-free version}

1/2 tsp. garlic powder

salt and pepper, to taste

olive oil for coating the pan

1/2 – 1 cup of cheese {your preference; this will be used for the topping}

To Prepare:

Preheat the oven to 375 degrees. Spray a glass 8″ x 8″ baking dish with nonstick cooking spray, and set aside for later.

Add a drizzle of olive oil into the bottom of a large nonstick saute pan. Bring up to medium heat; once the olive oil is sizzling, and in the ground chicken. Use a wooden spoon to break into pieces, and cook until done. Season with salt and pepper, and set aside.

Without cleaning the pan, add in the diced onion. Season to taste with salt and pepper, and add in the garlic powder. Cook over medium heat until the onions are translucent and beginning to soften slightly, about 7-10 minutes. Add in the white wine and bring the heat up to high {this will help cook off the alcohol, as well as reduce the liquid}. Add in the asparagus, and cook until tender, about 5 minutes. Lastly, add in the mushrooms and cook only until they begin to soften, about 3-5 minutes.

Prepare the casserole: place the cooked chicken into the bottom of your prepared baking dish. Next, top with the onion/asparagus/mushroom mixture. Evenly dollop the smashed cauliflower on top, making sure to seal in the edges. Lastly, top with the desired amount and type of cheese.

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Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is beginning to brown slightly. For additional crunch, turn the broiler on and let it go an additional 1-2 minutes.

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Enjoy!

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