All posts filed under: dinner

Venison Wellington or other meat

As you know I am always trying something different with venison. So for New Years dinner I looked at several Wellington recipes tweaked a few and came up with this one. It worked extremely well for the tenderloins except, no pink in the middle. Since venison tenderloins are a small piece of meat they cooked quickly. If you decide to use a backstrap piece, pork or beef tenderloin the meat should have that nice pink middle due to its size….as Wellington is looking for. 2 Tenderloin of venison 1 small box brown mushrooms finely chopped 1/2 shallot finely chopped olive oil 2-3 tablespoons 2 tablespoons butter prosciutto 1 package or 2 thin slices per tenderloin grey poupon mustard puff pastry thawed 2 tablespoons red wine 1 egg beaten Sauce:  Beef stock about 1 cup, thyme:fresh or dried 1/2 teaspoon In a skillet heat olive oil until smoking, add meat and seare, you want this as brown as you can get without cooking the meat. (hot and fast) The venison is small so the hotter the …

London broil style venison (or beef for the tender hearted)

If you have the prevledge of being one of the many folk who like and have access to venison, and are looking for a new way to prepare it….this is for you. I take a nice piece of hindquarter, 4 inches thick at the most. My choice is to marinade for three days up to five. However, 36 hours is the least amount that will still give that amazing flavor.  The first time I made this, several years ago, I actually had to show John the bag I had removed the meat from to prove it was venison and not beef. I still believe in the back of his mind he feels I was pulling his leg. It was that good if not better…..than that good!  1 cup soy sauce 1/4 cup vegetable oil….a nice light kind 3/4 cup Worcestershire sauce 3 cloves garlic. Smashed up and peeled 2 teaspoons garlic powder 1/2 large onion peeled and sliced into rings….then pop into sections (use these later on the bbq)  Crushed black pepper…..I like pepper so …

Turkey soup 

You have turkey bones left and trash does not come until next week. No room in the refrigerator either…..what to do? What to do? Make the best turkey soup ever …..takes about a day but well worth it. Here is the stock recipe and I will include the soup recipe too. Stock Large stock pot with lid Turkey bones-all of them and skin Any other left over from dinner….mashed potatoes, stuffing, gravy, green beans, broccoli etc. everything you had on the table goes in….except sweet stuff! No cranberry sauce or sweet potatoes dishes. It will make the soup too sweet and weird. Yes, we have done it….. Strainers from big holes to a fine one 1 extra stock pot or very large bowl.  1 bucket or trash bag, something to put the debri in Put everything into stock pot, cover with water and bring to a boil, then simmer for the day. Once in a while stir and push down on everything. Over time the solids will reduce and you’ll have a nice rich broth …

Chicken fried venison

I know, I know…..some of you are just WHAAAT…eat a deer? But yes, they are amazing, fat free and tons of protein. Here is another great recipe to try. If you saved the oil from the fried chicken you made a few months ago this works out perfect. If not then fry some chicken tenders and save the oil. You might need to add a bit more for cooking though. venison steaks cut about 1/2 inch thick and pounded seasoned flour…salt/pepper/garlic powder oil to fry in milk egg wash…..1 egg and about 1 cup of milk Heat fry pan up and add oil once it is hot. Pound meat, roll in flour mixture, shake off excess, dip in milk egg mixture then back in flour mixture. Gently place in  hot fry pan. Cook until brown on the one side flip and cook until brown again. This meat cooks fast and will be done once brown so I cook on fairly high heat. Not too hot you do not want the oil to start to burn. …

Stacked enchiladas 

Enchiladas sometimes can be time consuming…..making them “stacked” saves a ton of time. You can make them with a variety of meats or just cheese…here is the basic method, add or omit whatever you would like. This was especially works well for week or two or three old tortillas that would normally not hold up if you were making tacos.  1 pound hamburger, seasoned, browned and drained 1 package of corn tortillas 12-24 count Two cans red mild enchilada sauce one 19oz and the other 28oz Cheddar type cheese, Colby, longhorn, mild….all are good choices….about 3 cups grated 1/2 chopped onion 1 can sliced olives…or you and squish them up with your hands, drained Round baking dish like a ramikin  Cook hamburger and season with cumin, garlic salt or other taco seasoning, drain and set aside. While meat is browning preheat oven to 350, open large can of enchilada sauce and heat is a sauce pan that will allow tortillas to lay in flat. Chop onion and grate cheese. Once sauce is hot, one at …

Turkey cutlets in tomato sauce

This was a dish I threw together one night and it has been a family hit for years. Easy, tasty and low in calories. John likes it with some kind of noodle side dish….I just eat it as is. Everything depends on how many you feed. This recipe will do three very well and four with less portion size.  1 package turkey cutlets 16 oz tomato sauce or two 8 oz cans 1 cup grated cheddar cheese 4 green onions cleaned and chopped…even the green part Italian seasoning maybe a teaspoon more if you want  Garlic salt Olive oil 8×8 pan non stick spray Oven 350 Okay since everything has WATER ADDED I have to change things up. It makes me really mad trying to brown something and it sweats. So…….in a flat pan….a grill pan would be better….heat up and put a coating of olive oil in it. You want this pan hot….because of the sweating of meat.  Lightly sprinkle garlic salt on the cutlets, place in pan and brown as fast as you …

Italian pork chops with garlic noodles

Once in awhile you just have to change things up a bit…..regular old spaghetti is great and if you live in Texas chicken spaghetti is pretty darn good too. But one night John wanted something different and he came up with this tasty dish…..here it goes. You need 1 1/2 hours for this dish.  The garlic noodles will be at the bottom.  4 pork chops they do not have to be the thick kind but those will work 2 tablespoons olive oil 3 wholes tomatoes chopped into hunks 1/2 onion chopped 6 cloves of garlic chopped fine 1/2 bell pepper chopped not fine but not in hunks either 1 can tomatoe sauce…..soup can size 1/2 teaspoon oregano 1/2 teaspoon thyme Salt to taste Pepper to taste 4 fresh basil leaves 1/2 cup cream…..optional In a large skillet, large enough to hold everything, heat up on medium to medium high heat and add olive oil, then the pork chops. You want these to brown, if they do not get cooked all the way at this time …

Mamma Colleen’s fried chicken

Yep for a former Californian I make a mean fried chicken…..and gravy to boot…..is your mouth watering already? 1 cut up chicken Olive oil enough to coat pan about a half inch up the skillet you are frying in Garlic salt Onion powder Pepper Flour about 2-3 cups A plastic bag Cut, wash and pat dry your chicken, Heat skillet for a few minutes on medium high heat, add oil. Let Heat up while making flour mixture. In a bag without holes put flour, and all the other dry ingredients. You can add your own if you’d like…..I shake the garlic salt about 8 times, the pepper a few and around 1-2 teaspoons onion powder. Seal and shake the bag so everything is mixed well.  When skillet oil is hot add a few pieces of chicken starting with backs, legs and thighs. Cook covered fifteen minutes fipping once and recovering. After fifteen minutes turn again and cook uncovered 15 more minutes flipping once again. The olive oil cooks the chicken faster than vegetable oil so …

Chinese food from a can? Yep it is true……chop suey

   Sometimes you just need a quick easy meal and you want Chinese food…..that is not always easy but I have a solution for that. If you are feeding a family you can add heathy ingredients and they will think the whole thing is homemade……takes about 20 minutes…. 1 can La Choy Chinese chop suey that has meat and vegetables…usually two cans attached together 1 package crunchy oriental noodles 2 carrots 2 celery 1 head broccoli  1 tablespoon oil While heating skillet chop carrots, celery and broccoli into bite size pieces. Add oil to the pan and then add vegetables. Stir for a few minutes, cooking for 5 minutes. Open the vegetable side of the La Choy product, drain and add to the other vegetables in the skillet. Cook for five minutes. Open the meat side, either chicken or beef, add all of the can to the mixture. Cook another 10 minutes. And whalla you are done. Put the crunchy noodles on a plate and pour the chop suey on top.  Fast, easy, and good…….you …

Green chile venison round two

Earlier I posted a version of green chile venison. I changed up this batch and we think this one is better than before. A bit more robust in flavors…..truthfully you can not stop eating it.  Crock pot 1 can beef broth 1/2 onion 1 teaspoon ancho chile powder 1 teaspoon chipotle powder 1 tablespoon oil plus one more tablespoon Some salt 1 clove garlic smashed or chopped 10 hatch chiles……roasted, peeled and diced…..or canned chiles would work too.  Venison roast…..I use a hunk of shoulder or hindquarters for this Garlic salt Heat skillet and add 1 tablespoon of oil, quickly brown meat on all sides, during browning sprinkle some garlic salt on the meat, not too much though. While doing this add broth to crock pot, garlic and spices….stir. After meat is seared add meat to crock pot, mix a bit, then add oil, onion and chiles, roll everything so some chiles and onion stay on top and the rest are mixed in. Cook on high for 4 hours then low the rest of the …