Tag: comfortfood

Venison Burgers

I had a best friend when I was younger whose dad was an avid hunter. I remember all of the mounts of animals he had harvested in the basement – there were so many! It could have been the set of a horror movie, but it never really bothered me. I thought they were super interesting. Then again, I do really enjoy a good scary movie so it’s possible that I’m just strange.

Flash forward about twenty years and my boyfriend is a hunter. When I was young I didn’t really understand what it was – I grew up mostly thinking that hunting was just another sport. I know that it is for a lot of people, but over the past year I have come to realize that hunting for your own food is one of the most rewarding things there is. After his first deer of the season this past fall, filling our freezer with the meat was so comforting. From that deer we were able to create ground venison, venison steaks, venison stew meat, and venison sausages. I now use ground venison almost exclusively in place of ground beef. The satisfaction of being able to plan the majority of our meals without having to purchase meat from the grocery store is enough for me to get my own hunting license.

One of my favorite ways to use ground venison is for burgers. Who doesn’t love a great burger?! You can, of course, use any type of ground meat in place of venison with this recipe. What makes these patties so mouth watering is what’s on the INSIDE. We are stuffing these burgers with BACON and CHEESE. *Mic Drop*

This recipe begins almost exactly like meatloaf or meatballs would. You’ll need the ground meat, egg (to act as a binder), minced garlic, diced onion and worcestershire sauce. Where this recipe differs is it includes bacon bits in lieu of bread crumbs and a block of cheese cut into cubes to fold into the center of each burger. Delicious, melty, gooey cheese. I use pepper jack, because why not. I HIGHLY recommend making your own bacon bits for this. I promise you will taste the difference. You can find the easiest way to make them here.

Toss everything but the cheese into a mixing bowl. You know what to do next. That’s right, get your hands dirty! Well, make sure you get them clean first. Then get them dirty.

I used a pound of ground venison, so I decided to make ¼ lb. burgers. I love having my handy-dandy scale for burgers and meatballs to make sure everything is at least somewhat equal. I know that people can do this by eyeballing it, but my eyeballs are rapidly deteriorating so I don’t trust them.

From here, I flatten them out so that I can stick a cube of cheese in the middle and wrap the meat around it. Then I will just form a patty shape, making sure not to handle it too much so that the cheese stays somewhat in the center.

Since we had about a foot of snow on top of the grill we cooked these up right on the stove. Don’t hate on your stove – I’ve also had fantastic steaks cooked on the stove. Heat a little bit of olive oil in a large skillet over medium high heat and lay the patties down when the pan is nice and hot. Usually after about 6 minutes on each side they’re ready. If you want a cheeseburger, slap a slice of cheese on each burger about a minute before they are done and cover the pan.

I won’t tell you how to dress your burger; it’s a personal journey. I will tell you that I use ketchup and mustard, a nice leaf of romaine lettuce, some bacon strips just because we can all use a little more bacon in our lives, and banana peppers (because I have been obsessed with them lately).

And I know you have forgotten about that little cheese pocket by now. It will be a pleasant surprise when you take a bite.


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Venison Burgers

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Serves: 4

I have a freezer full of venison, but you can adapt this recipe to include your favorite ground meat.
Ingredients
  • 1 lb. ground Venison (or meat of your choice)
  • 1 Egg
  • 1 cup Bacon Bits
  • ¼ cup Onion, diced
  • 1 tbsp. Garlic, minced
  • 1 tbsp. Worcestershire Sauce
  • 4 1" cubes of your favorite cheese
  • 4 slices of Cheese if you would like cheeseburgers
  • 4 hamburger buns
  • Toppings and condiments of your choice
Instructions
  1. Combine the ground meat, egg, bacon, onion, garlic and Worcestershire sauce in a mixing bowl
  2. Add salt and pepper to taste and mix all ingredients together using your hands, until thoroughly mixed
  3. Measure out four ¼ lb. pieces
  4. Place a cube of cheese in the middle of each burger and form them into patties
  5. Heat olive oil in a large skillet over medium high heat
  6. Cook the burgers for about 6 minutes on each side. For cheeseburgers, place a slice of cheese on top for the last minute of cooking and cover the pan
  7. Serve on hamburger buns with an array of toppings and condiments

 

Chicken Piccata

I’m giving up pasta for Lent. There I said it; it’s real now. Instant regret. I feel cold and dead inside already. It’s okay, I could use the weight loss.

In memoriam, today’s post is an ode to one of the most amazing Italian pasta dishes known to mankind: Chicken Piccata. Delicious is a complete understatement. The mild acidity of the lemon, the tang of the capers, the deep chicken flavor echoing throughout the dish… yea. It’s all of that and more.

Chicken Piccata starts with a thin chicken breast. You can use a mallet to pound out the breast between two pieces of plastic wrap, or you can butterfly the breast completely through to create two thinner pieces. I like to butterfly all of the chicken breasts that I purchase before I freeze them. Not only does this save on money in the long run, but it speeds up the cooking process and makes me feel less like the middle might still be raw when I’m done. It’s a legitimate fear!

You’ll also need your choice of pasta. Spaghetti or Angel Hair works best, but any variety can be used. The recipe is rounded off with diced onion, minced garlic, capers, lemon juice (store bought is fine, but fresh is best!), flour, butter, olive oil, and chicken broth (you can use a dry white wine in place of chicken broth).

First things first, bring a pot of water to a boil for the pasta (R.I.P.) while you prep and cook the chicken. Add a tablespoon of butter and a tablespoon of oil to a large skillet and heat over medium-high. Pat the chicken breasts dry, sprinkle salt and pepper on both sides, and coat each side in flour.

Once the skillet is hot, cook the chicken for 3-4 minutes on one side, and 2-3 minutes on the other.

The chicken should be cooked through at this point, as we will only be putting it back into the sauce for a minute or so when everything is done. Remove the chicken from the pan and set it aside.

Your water should be boiling by now, so throw that pasta right in. Actually, don’t throw it. Be gentle with it. Pasta didn’t do anything to you.

If needed, add a little more oil to the pan and add the diced onion. I like to switch to a whisk at this point because you want to really try to get all of the little scrumptious bits up off the bottom of the pan so we don’t leave any flavor behind. After about 2-3 minutes, when the onion is translucent, add in the minced garlic and capers. Give this a pinch of salt and pepper, and saute everything together for about another minute or so.

Now let’s get our delectable sauce really going. Add the chicken broth and lemon juice to the pan and bring all of this goodness to a simmer. If the sauce looks too thin after 3 or 4 minutes I usually add a little butter and a little flour; there is no exact amount, you will just need to eyeball it. Also keep in mind that it will thicken as it cools, so don’t go overboard! Place the chicken in the sauce and let it simmer for about a minute and remove the pan from the heat.

Drain the pasta and make a nice bed of it on your plate (I could totally go for a bed of pasta right now), and toss in some of the sauce. Lay the chicken on top of the pasta, and pour a little more sauce over the top of everything.

That, my friends, is heaven on Earth. And what I will be dreaming of for the next forty days. I wonder when the withdrawals will set in. I’ll keep you updated.

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Chicken Piccata

Prep time: 

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Serves: 2

Chicken Piccata is such a simple meal to make, but it will have your guests wondering when you attended culinary school. With bursting flavor reminiscent of a five star restaurant you will love indulging in the comfort of your own home.
Ingredients
  • 2 Chicken Breasts (or 1 butterflied in half)
  • ½ lb. of Pasta (your choice)
  • 1 cup Flour
  • 1 cup Chicken Broth
  • ¼ cup Capers
  • 2 tbsp. Lemon Juice (fresh or bottled)
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter
  • ½ cup diced Onion
  • 1 clove of Garlic, minced
Instructions
  1. Bring a pot of water to a boil for the pasta.
  2. Heat the olive oil and butter in a large skillet on medium-high heat.
  3. Pound out your chicken breasts, or butterfly one breast to create 2 thinner breasts.
  4. Season both sides of the breasts with salt and pepper, and dredge in the flour.
  5. Cook the chicken for about 3-4 minutes on one side, and another 2-3 minutes on the other (or until cooked through). Remove the chicken and set aside.
  6. Add your choice of pasta to the boiling water and cook according to the package instructions
  7. While the pasta cooks, add the diced onion to the pan the chicken was in (without rinsing or cleaning it out; add a little bit of oil if necessary).
  8. Cook the onions for about 2-3 minutes, then add the minced garlic and capers and cook for another minute or so. Season with salt and pepper.
  9. Add the chicken broth and lemon juice and let simmer for 3-4 minutes. Stir with a whisk and make sure to get all of the bits off the bottom of the pan.
  10. If your sauce is too thin add a little butter and flour. Start with a teaspoon or less of each; remember the sauce will thicken when it cools.
  11. Drain your pasta and remove the sauce from heat. Plate the pasta tossed in some of the sauce, and the chicken on top of the pasta with sauce poured over the top.

 

Italian Meatballs

Let’s talk about frozen food for a minute: you always here that if it can’t be fresh, frozen is second best. However, I have a very strong dislike for frozen food from the grocery store. Call me crazy, but I can taste the difference and its overwhelming to me. This distaste has presented me with some real convenience issues. As much as I love to make things from scratch, sometimes it’s the last thing I want to do after a long day. So how did I solve this problem? Make MY OWN frozen food, of course!

My favorite freezer food is hands down Italian meatballs. They are so simple to make, cook quickly, and freeze beautifully. The best part is if I forget to thaw them ahead of time, they can be nuked or heated up in sauce in no time. We are having meatball subs tonight and we have no meatballs in the freezer. So, I am going to make a big batch, have some for dinner and freeze the rest to have on hand.

Meatballs are little packages of yum, and when it comes to meat one of the best ways to achieve yum is with fat content. I know that the 95% lean and 5% fat ground beef seems like the healthiest route for you and your family, but please opt for something with a little more fat. You will not regret it, and you’re wallet will be happy since it tends to be a bit cheaper. You’ll also need eggs and breadcrumbs to bind everything together, diced onions (make these super small as to not bite into a chunk of onion), minced garlic, and Worcestershire sauce (for anyone not from Massachusetts, it’s pronounced WIS-TA-SHER). The only spices I use are Italian herb blend, salt, and pepper.

Dump everything into a large mixing bowl and wash your hands, because it’s about to get fun! Some people prefer to fold everything together with a serving spoon first, but I like to just get in there with my hands.

Once everything is completely combined start forming the balls. An ice cream scoop would greatly improve your ability to make them a uniform size, but I have complete faith in your judgement. Place the balls on a greased or foil lined baking sheet and bake them at 400 F. The cook time is going to greatly depend on what size you have. Mine are probably about 1½” to 2″ diameter, and I baked them for 20 minutes.

From here you can drop them right into a sauce and simmer everything together to serve either on it’s own or over pasta. If you want to freeze them, transfer them to a parchment lined baking sheet and put the whole sheet in the freezer for about 30 minutes or until the outside is pretty much frozen. This is called flash freezing, and it will allow you to combine them in one bag or container without being crushed together. After they are flash frozen I like to put them in a food storage bag, that way I can take out just the amount I need each time.

Do you have any meals you like to freeze ahead of time? If it’s a time saver, I’m all about it!

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Italian Meatballs

Prep time: 

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Serves: approx. 20 pieces

These meatballs are so versatile, and can be frozen for a convenient dinner in no time!
Ingredients
  • 2 lbs. Ground Beef (the more fat, the better flavor!)
  • 2 Eggs
  • ¼ cup Breadcrumbs
  • 1 Medium Sweet Onion
  • 2 tsp. Minced Garlic
  • 2 tsp. Worcestershire Sauce
  • 2 tsp. Italian Herb Blend
  • 2 tsp. Salt
  • ½ tsp. Pepper
Instructions
  1. Preheat the oven to 400 F
  2. Combine all ingredients and mix well to incorporate (your hands are your best tools!)
  3. Form balls in your preferred size with the mixture and place on a greased baking sheet
  4. Bake 1" balls for approximately 15 minutes, 2" balls for 20-25 minutes
  5. If you are planning to freeze the meatballs, transfer them onto a clean baking sheet lined with parchment paper and place the entire sheet in the freezer for about 30 minutes to flash freeze them. Once somewhat frozen to the touch, they can be put into a large food storage bag and kept in the freezer.

 

Slow Cooker Sunday: Sausage With Peppers And Onions

Opening day. Fenway Park. Green Monster. Spilling more than half of your two beers on the way back to your seat. SAUSAGE WITH PEPPER AND ONIONS. Yea, I know, Heaven. But, alas, it’s December and opening day seems like a lifetime away. If you’re dreaming about warmer weather like I am, then you will love these at home, slow cooked, sausage with peppers and onions.

I used venison sausage because it’s what was in our freezer, but you can follow the same exact recipe using Italian sausage. Other than the meat, all you’ll need is some bell peppers, sweet onions and of course sausage buns. Five links was enough for the two of us for dinner and lunch the next day. This is definitely a meal that I would suggest making more than you need. Cut up the sausage into coins for leftovers and eat it with rice for a super satisfying lunch!

This could not be any easier to make. Slice up the bell peppers and onions- I used three peppers of assorted colors and two sweet onions, but the quantities can be adjusted depending on what you and your family prefer. Lay those down in the crock pot first, then place the sausages on top.

You’re done. No seriously, all done. Some recipes call for either a type of broth or tomato sauce, but I really don’t think you need it. The vegetables will sweat and release plenty of liquid, and the fat from the sausage will add a ton of grease. By the time this has cooked down for five to six hours there will be plenty of liquid that has softened up the vegetables.

Now, the most important part of this post is how to assemble your sausage sandwich. Ladies and gentlemen, please put your peppers and onions in the bun first. BEFORE the sausage. You can put more on top of course, but when you add them to the bottom you are less likely to experience a sausage sandwich disaster (you know the kind, where you are somehow left with a soggy bun in your hands and all of the good stuff on the plate). Add some spicy brown mustard on top and you are good to go.

Here’s hoping your Sunday’s are low and slow, and Spring Training comes quickly!

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Sausage With Peppers And Onions

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Serves: 5

Take yourself out to the ball game without the long bathroom lines and $10 beers with these amazing sausage, pepper and onion subs.
Ingredients
  • 5 Venison (or Pork) Sausages
  • 2 Medium Sweet Onions, sliced
  • 3 Bell Peppers, julienned (any color will do)
  • Sausage Buns
Instructions
  1. Place the onions and peppers in the slow cooker, and the sausages on top.
  2. Cook on LOW for 6-8 hours, or HIGH for 3-4 hours