Stuffed peppers 1

MATERIALS

1 pound of ground venison (easily found in south texas)
½ pound of mild italian sausage
1 small sweet onion, chopped
1 tablespoon of minced garlic
1 teaspoon of herbs de provénce
3 big handfuls of baby spinach leaves
6-8 green pepper “cups”, tops removed and cored
1 cup of shredded mozzarella
1 small can of diced tomatoes
olive oil
kosher salt and pepper for seasoning
large dutch oven (similar to le creuset)
INSTRUCTIONS

preheat a skillet to medium. add a little bit of olive oil and sauté the sausage and venison, breaking the meat up into small pieces. when the meat is brown, drain the fat and return the skillet to the stove.
lower the heat and add the onion and garlic to the mixture. season with the herbs, salt, and pepper.
stir in the spinach one handful at a time, allowing the leaves to wilt. turn off the heat.
warm your oven to 350F. while you’re waiting, pour the canned tomatoes in the dutch oven. the moisture from the tomatoes will help the peppers steam.
fill each pepper cup with the meat and spinach mixture. gently arrange the cups inside the dutch oven so they don’t fall over. sprinkle mozzarella on top of the peppers. cover the pot with the lid and stick everything in the oven.
bake for 45 minutes. be careful when you remove the pot; dutch ovens are hot! serve the peppers with rice, quinoa, or bulgar. spoon some tomatoes on top

Roast chicken dinner

Preheat oven to 425F (205C)

Ingredients you will need:
2 young chickens (broiler/fryer) thawed
10-12 small red potatoes, you can slice these or just leave whole (poke if you leave whole)
1 lb carrots, chopped into large chunks after peeling
2 large onion, I prefer yellow, cut into large chunks
3 stalks of celery chopped large
1 1/4 sticks salted sweet cream butter
Dijon mustard
Fresh cracked black pepper
Kosher salt (large grain size)
Thyme
Sage
Rosemary
Paprika
1 Bottle Flip Flop Chardonnay
*have a glass while you cook!
2 Large apples, I prefer to use a gala
Knorr chicken stock packet
1/4 cup flour

Directions:
1. Rinse the chicken inside and out then dry with paper towels as much as you can on the outside
2. Cut up the apple into large chunks, do not worry about the core or seeds.  Stuff one apple into the cavity of each chicken.
3. Rub 1/4 stick of butter on the bottom of your roasting pan
4. Toss all the vegetables into the pan, season to taste with salt and pepper.
5. Now we are going to mix 1 stick of butter with 1 tbsp dijon, 1 tbsp sage, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp cracked pepper and 1 tbsp kosher salt in a small bowl.
6. Stuff all that yummy herb-ed butter under the chicken's skin but save a tbsp out for later.  You will need to be a bit forceful with your fingers to get it under there but be careful not to break the skin!  I only stuff it under the thigh skin and breast skin and then massage the skin to push the butter around a little.
7. Now we will truss the chickens.  This helps to make them pretty and it helps them to cook more evenly so you do not get a dried out breast.  Go <HERE> to learn a quick way to truss with some kitchen twine and then just tuck those wings under.  I do not tuck my wings under, that is just how we like to do ours.
8. Take that saved tbsp of butter and rub it all over the outside of your chicken.  Sprinkle with a bit of salt and pepper just to help flavor the skin and then sprinkle the whole outside with paprika and rub that in.
9. Now set those chickies on top of your mound of veggies breast side up.  I like to put a little space in between them so the heat can circulate better in the oven.  My chickens were missing a lot of neck skin so I just stuffed that whole with an apple chunk to help close it.
10. Pour into the pan almost the whole bottle of that Chard, it will cook down/off.  This will add flavor to that sparkly gravy you will make at the end.

11. Slide the pan of chickens into the oven and let it cook for 10 minutes then turn the oven down to 375F (191C) and bake for 1 hour 30 minutes (up to 2 hrs) or until the internal temperature is 160F (71C).  Pull the chicken out and cover the whole pan in foil to rest while it reaches an internal temperature of 165F (74C).  If at any point they look like they are getting too dark on top then I suggest taking a square of foil and tenting it over the top of the breast area.
12. While your chicken rests for 15 minutes you will want to set a strainer over a gravy separator. 
13. Take some tongs and insert one side into the chicken's cavity then grab it snugly to transport the chickens to your cutting board to await cutting while we make some gravy.  Cover them in that foil to stay hot!

14. Take out the potatoes and put into a serving bowl.  Strain all those chicken juices, scraping every last bit out of that pan!  You may need to put the pan over your burners and heat up then add in a bit of wine to deglaze the bits of fond.  Be sure to squeeze the vegetables out too, they are bursting with flavor.  Now use the gravy separator to strain out most of the fat.  Save this fat to help make your gravy.
15. Add 1/4 cup chicken fat into a skillet, whisk in 1/4 cup flour and cook while whisking until it smells nutty and is bubbly. Now add in 1 Knorr stock packet mixed with 3 cups water plus the rest of those chicken juices and whisk until it bubbles.  Let this slowly simmer for about 5 minutes then take it off the heat.  Now your gravy is ready.

16. Carve the chicken and place onto a platter.  I like to leave it on the bone but you can do whatever you like!  Pour over that delicious gravy and dig in.

Spaghetti squash

Ingredients:

3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper, to taste
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese

For the sauce:

1 tsp olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
14 oz Italian chicken sausage
14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)
salt and fresh pepper, to taste
2 tbsp chopped basil
1 bay leaf

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 


In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

Bake in the oven for 20 - 30 minutes or until

http://www.skinnytaste.com/2013/12/spaghetti-squash-sausage-lasagna-boats.html?m=1

Chicken salad with apples and celery

Healthy Chicken Salad with Apples and Celery

You are going to need a few ingredients to make this amazing chicken salad:

3 stalks of celery, chopped
2 1/2 cups of Rotisserie chicken (cut and cubed)
2 Tbsp Mayo (I use reduced fat mayonnaise with olive oil)
1/2 cup non-fat plain Greek Yogurt
1 cup chopped apple (I use 2 green Granny Smith apples)
2 tsp fresh squeezed lemon juice
salt and pepper to taste

Step 1:  In a bowl mix chicken, celery, and apples well.

Step 2: In a separate bowl mix mayo, yogurt, and lemon juice together. Mix well.

Step 3: Combine chicken mixture with mayo mixture and stir well until mixed well.  Add salt and pepper to taste.

Ice cream bowls

http://www.countryliving.com/food-drinks/a5656/ice-cream-hacks/

Cheesy spinach artichoke dip

Ingredients

8 oz cream cheese
1 C. shredded mozzarella cheese
2 tsp. minced garlic
⅓ C. shredded parmesan cheese
1 14-oz. can artichoke hearts, finely chopped
10 oz. baby spinach, stems removed
pepper to taste
Bread or vegetables to dip
Directions

1. Put mozzarella, garlic, parmesan, artichoke hearts, spinach and salt in slow cooker, cover and cook on low for 3-4 hours or high for 2 hours. (I let mine heat up a bit and then gave it a good stir.)
2. Remove from heat, stir again and serve warm!

Mint oreo cheese cake

http://www.lifeloveandsugar.com/2014/10/27/mint-oreo-cheesecake/

Grilled Huli Huli Chicken

1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs)  (This makes a TON - I made half a batch)

In a small bowl, mix the first six ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Roasted Spiced Sweet Potatoes

Roasted Spiced Sweet Potatoes

Ingredients:

3 large sweet potatoes
2 tsp olive oil
1 tbsp brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground ginger
Sea salt to taste
1). Preheat oven to 350F. Coat a medium baking dish with cooking spray.

2). Peel and dice sweet potatoes and place in baking dish.

3). Mix sweet potatoes with the olive oil and spices. Toss to coat evenly.

4). Bake in the oven for about 45-55 minutes or until tender. Stir the potatoes once or twice during baking. Top with more cinnamon if desired.

One bowel brownies

2 cups sugar
1 and ¾ cups flour
5 large eggs
1 teaspoon salt
1 cup vegetable oil
1 teaspoon vanilla
½ cup cocoa powder
1+ cup semi sweet chocolate chips

INSTRUCTIONS
Preheat oven to 350 degrees F.
Mix all ingredients together except chocolate chips. Spread in a greased 9x13 pan and sprinkle chocolate chips on top.
Bake for 30 minutes (check after 20) or until a tooth pick is inserted and comes out almost clean!
NOTES
Be careful not to over bake these, a slightly underdone brownie makes for an extra fudgy one! That being said, 30 minutes has always been the perfect amount of time for me!

Chicken fried venison

Ingredients:
• 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
• 2 1/2 cups milk
• 2 tablespoons hot pepper sauce
• 2 eggs
• 1 1/2 cups gluten free flour
• 1 cup cornstarch
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1/2 cup olive oil for sauteeing    

Directions:
1. Place the venison slices into a shallow bowl and pour in two cups of the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
2. Heat the olive oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and remaining 1/2 cup of milk. In a separate bowl, stir together the flour, cornstarch, salt and pepper.
3. Dip the venison slices into the flour mixture, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Venison stake

http://grannyinstyle.blogspot.com/2011/12/venison.html?m=1

Crab rang goon version 1

Ingredients
8 oz cream cheese softened
3 oz imitation crab meat drained
2 green onions finely chopped
1 tsp garlic minced
2 tsp Worcestershire sauce
½ tsp soy sauce
1 tsp sugar
dash cayenne pepper
1 package wonton wrappers
FOR THE SAUCE
½ cup dijon mustard
¼ cup rice vinegar
¼ cup hot water
1 Tbsp sugar
drizzle honey
1 tsp sesame oil
Instructions
Combine all ingredients except wonton wrappers into a food processor... pulse until you
reach your desired consistency.
Place wontons wrappers on flat surface, and spoon 1 Tbsp of filling into the center of each
wonton wrapper.
Fill a small glass with water, wet fingers and wet the edges of your wonton wrappers. Bring 2
opposite sides of the wrappers together, pinching, then bring the 2 other sides towards the
middle and seal all edges. You can fold these any way you like, so long as the edges are
sealed so your filling doesn't come out while cooking.
Fry in preheated oil a few minutes or until golden brown, remove to paper towel lined plate
to drain. Sprinkle with green onions and a pinch of salt.
Serve with any dipping sauce you'd like!
FOR THE SAUCE
Combine all ingredients and store in an airtight container in the refrigerator.
Notes
As an alternative to frying, you can place rangoons on a parchment paper lined baking sheet, spray with cooking spray, and bake in a 400 degree oven for 10-12 minutes or until golden brown. This is a delicious and less time consuming way to enjoy these rangoons!

Rosemary Hassleback Potatoes

Mini Rosemary Hassleback Potatoes
Serves 8
Ingredients
8 lbs. baby yukon gold potatoes
1/4 c. olive oil
2 cloves garlic - smashed
1 spring rosemary - leaves removed, chopped
salt and pepper as needed
Instructions
Preheat oven to 425
Add the olive oil to a small sauce pan and heat to medium low heat. Add the garlic cloves and cook until crispy, about 3-5 minutes. Don't let the garlic brown! Strain and set aside.
Prepare the potatoes by slicing off the bottom and then cut crosswise at 1/8" intervals.
Toss the potatoes in the infused olive oil and season with chopped rosemary,salt, and pepper.
Line baking sheet with foil and spray with cooking spray (just to be safe). Roast the potatoes for 30 minutes.

Creamy scalloped potatoes

Ingredients
3 tablespoons + 1 teaspoon butter, divided
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds yukon gold potatoes, peeled and thinly sliced crosswise
1 medium onion, diced
Instructions
Preheat oven to 375 degrees.
Place a saucepan over medium heat and add butter. Using a whisk, swirl the butter around in the pan until it's almost melted. Add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard and salt and continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a rolling boil. Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute. Remove from heat and set aside.
Spray an 8x8" baking dish with vegetable spray. Spoon 2-3 tablespoons of the béchamel (milk mixture) into the bottom of the dish.
Sprinkle lightly with onions. Arrange potatoes in the bottom of the dish, overlapping as you go. Sprinkle with 1/3 of the onions. Pour 1/4 of the béchamel evenly over the potatoes. Continue layering in the same manner: Potatoes, onions, béchamel; potatoes, onions, béchamel. Finish with a layer of potatoes, topped by the last bit of béchamel.
Place baking dish onto a rimmed baking sheet. Spray a piece of tin foil on one side with vegetable spray. Tent the foil over the potatoes and place into the hot oven. Set timer for 45 minutes.
After timer goes off, reduce heat to 350 degrees and remove the tin foil. Continue to bake for an additional 45 minutes.
Cool for 5-10 minutes before serving.
Notes
this recipe can be doubled

Dairy-free chicken pot pie

Dairy-Free Chicken Pot Pie
Serves 6
INGREDIENTS
1 box refrigerated pie crusts, softened
3 tablespoons vegan butter*
1/2 yellow onion, chopped
1/2 teaspoon pepper
1/2 teaspoon sea salt
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground sage
1 can (12.5 oz) chicken breast, drained and rinsed**
1 can (4.5 oz) chicken breast, drained and rinsed (or about a 1/3 of a large can)
2 cups frozen mixed vegetables, rinsed to thaw***
INSTRUCTIONS
Heat oven to 425 degrees Fahrenheit. Place one pie crust inside a 9 inch glass pie pan--don't trim excess.
In a large saucepan, melt vegan butter over medium low heat. Add chopped yellow onion, sea salt, and pepper, and cook until tender, about 2 minutes.
Stir in flour until blended, and quickly follow with chicken broth, gradually adding the broth while stirring constantly. Add thyme and sage. Cook for about two minutes or until mixture starts to bubble and get thick.
Stir in shredded chicken and mixed vegetables until well combined. Let cook for two more minutes, stirring frequently.
Remove from heat and spoon complete mixture into prepared pie crust. Top with the second pie crust and seal the two crusts together, folding the extra over and under. This will prevent the crusts from separating while baking. I used a fork to seal the edges.
Cut five slits in the center of the pie to let steam escape. Bake fifteen minutes to brown crust, then reduce heat to 350 degrees Fahrenheit and cook for 25-30 minutes. If crust starts to burn, you can carefully cover the edges with foil.
Let pie stand for at least 10-20 minutes before serving. The longer it cools the easier it is to serve, but if you are really hungry you should just dig in.
NOTES
*I used Smart Balance Light Buttery Spread
**I used Valley Fresh low sodium chicken breast.
***Mine included corn, peas, carrots, green beans, and lima beans

Rainbow ravioli

http://www.crumbblog.com/2010/10/pfb-challenge-4-rainbow-brite-ravioli.html

Garlic pickled eggs

Description
Easily adaptable recipe for pickled eggs. They’re quick to make and you can experiment with them to your own taste! Great addition to summer time picnics!

Ingredients
12 whole Large Eggs
2 leaves Bay Leaf
1 teaspoon Red Pepper Flakes
2 cloves Garlic, Minced
½ teaspoons Salt
1-½ cup Distilled Vinegar
1-½ cup Water
1 jar 1-Quart Jar With A Tight-fitting Lid
Preparation
Wash and dry a 1 quart jar with a tight fitting lid.

Boil 1 dozen eggs according to your favorite method. One method is to add the eggs to an empty stock pot, cover with water, bring water to a boil and as soon as you reach a boil, turn off the heat and let the eggs sit in the hot water for 10-15 minutes. Then remove them from the hot water and run cold water over them to stop the cooking. Gently peel the eggs – we don’t want any cracked eggs!

Place peeled eggs in the clean jar and add bay leaf, red pepper flakes, garlic and salt.

In small saucepan bring vinegar and water to a boil. Pour the hot mixture over the eggs and spices into the jar. Cover the jar with lid and seal.

Place jar in refrigerator and leave it there for 3-7 days depending on how pickled you like your eggs.

This recipe is easily adaptable to your own taste. Add beet juice, pickled jalapeno juice, jalapenos, onions, sugar or anything else that floats your boat!

Turkish Pickled Eggs Recipe

Turkish Pickled Eggs Recipe
By Tammy Kimbler & Molly McNeil
Ingredients:
1/2 cup white wine vinegar
1/2 cup water
1/4 cup white granulated sugar
1/2 tsp salt
pinch saffron
1″ stick cinnamon, crumbled
1 tsp cumin seed
2 red onion rounds
2 bay leaves
2 small dried chili peppers
4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled
Instructions:
Add spices, vegetables, flavorings and herbs to the bottom of a pint jar.Layer in eggs.  Combine vinegar, water, sugars and salt, stirring to dissolve.  Add brine to the jar, removing any air bubbles.  Top with lid and refrigerate for at least one to two weeks.  The longer they sit, the better they taste. Recipes can easily be doubled for quart jars.  Makes 1 pint.

Deviled pickled eggs

Deviled Pickled Eggs Recipe
By Tammy Kimbler & Molly McNeil
Ingredients:
1/2 cup cider vinegar
2/3 cup water
1 tsp salt
1/2 tsp brown mustard seeds
1/2 tsp yellow mustard seeds
1/2 tsp black pepper corns
1/4 tsp chili flakes
small bunch fresh dill
2 red onion rounds
4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled
Instructions:
Add spices, vegetables, flavorings and herbs to the bottom of a pint jar.Layer in eggs.  Combine vinegar, water, sugars and salt, stirring to dissolve.  Add brine to the jar, removing any air bubbles.  Top with lid and refrigerate for at least one to two weeks.  The longer they sit, the better they taste. Recipes can easily be doubled for quart jars.  Makes 1 pint.

Asian Pickled Eggs Recipe

Asian Pickled Eggs Recipe
By Tammy Kimbler & Molly McNeil
Ingredients:
1/2 cup rice wine vinegar (unsweetened)
1/2 cup water
1/4 cup white granulated sugar
1/2 tsp salt
1tbs honey
1 tbs dark soy sauce
1/2 tsp sichuan pepper corns, crushed
1 tsp black sesame seeds
1 tsp green coriander seed (from a cilantro plant) or regular dried coriander seed
2 springs thai basil
2 cloves garlic, crushed
4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled
Instructions:
Add spices, vegetables, flavorings and herbs to the bottom of a pint jar.Layer in eggs.  Combine vinegar, water, sugars and salt, stirring to dissolve.  Add brine to the jar, removing any air bubbles.  Top with lid and refrigerate for at least one to two weeks.  The longer they sit, the better they taste. Recipes can easily be doubled for quart jars.  Makes 1 pint.