Tag: cooking

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

 

Baked Bacon

Bacon: Noun / bākən / Delicious strips of juicy, pork heaven. Served often at breakfast with eggs, but perfectly good served alone and at any time of day.

Fine. That’s the urban dictionary definition. But Merriam-Webster needs to adopt it because “a side of a pig, cured and smoked” just doesn’t give me the same warm and fuzzy feeling, ya know?

What can I say about bacon? Actually, I can say a whole lot. I can utter words about bacon that you would shun me for. Such as “it’s too fatty”, or “it’s too greasy”. Bearded men and frat boys would unite against me. It’s fine. I’ve solved my problem, and I bet I can sidetrack the offended men with my solution.

BAKED BACON.
MIND BLOWN.

Someone told me I’m late to the game on this one and I don’t even care. Even if the world already knows about it, I will shout it from the rooftops. This, my dearest friends and fellow foodies, is a game changer – nay, a life changer. For me at least.

The most important part about baking bacon is making sure to elevate it on a baking rack – our end game is letting the fat drip OFF of the bacon. This results in not only a nice and crispy piece, but also completely flat (not all bunched up like it gets in a frying pan).

I usually bake it at 400 F for 20 minutes. You can literally change anything to fit the outcome you want. I’ve read recipes that say to put the bacon in while the oven is cold and let it preheat to really get that slow cooked result, and I’ve also baked it at 425 F for only about 10-15 minutes. Just keep an eye on it and take it out whenever your little heart desires.

This is right about the time my little heart desired. And my large stomach. That thing desires a lot, it’s a chore to keep it happy really.

Urban Dictionary told me that I could eat bacon at any time of the day. So when I made these after dinner, I ate them all at about 8 p.m. Then I remembered that I made them to take pictures of (this happens more than you’d care to know), so I made more for breakfast the next morning.

Omelet, home fries, BACON. Add a little (Vermont) Maple Syrup and your day has peaked at breakfast. Just kidding I’m sure the rest of it will be fine. Maybe. Or just stay home today and eat bacon.

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Baked Bacon

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This method of cooking bacon will flip your world upside down, but in the best possible way. Use this crispy bacon for breakfast, burgers, sandwiches, or making homemade bacon bits. OR just eat it. I won't judge.
Ingredients
  • 6 slices Pork Bacon (THAT'S IT!)
Instructions
  1. Lay each strip of bacon on a rack that site above a baking sheet (lined with foil for easy cleanup)
  2. Bake in a 400 F preheated oven for approximately 20 minutes
  3. Blot grease with a paper towel after removing from the oven
  4. Serve immediately, or let cool for 5 minutes and break up to create bacon bits

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

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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.

 

Garlic Parmesan Asparagus and Tomatoes

I am an anomaly. I love vegetables. I dislike sweets with a passion. My family jokes that they should stick candles in a salad for my birthday; I don’t know why they haven’t because I’m always the only one who doesn’t eat my birthday cake. When everyone else is hungover they say that they crave greasy food. When I am hungover or sick I crave fresh food. Weird, I know.

So, there is nothing that makes my mouth water like a homemade side dish made with fresh ingredients. I was planning to make this side to go with a delicious ribeye steak, but the holidays took their toll and I ended up making it to pick at all on its own for dinner. I was not disappointed.

Disclaimer: I have not always LOVED asparagus, and I really only like it when its almost cooked to death. I’m not a fan of crunchy asparagus. If you are anti-asparagus I seriously urge you to give this recipe a try. I PROMISE that it will at least make you think twice, and possibly even make you switch sides!

For fresh produce you will need asparagus, cherry tomatoes (tip: for an even bigger burst of color use heirloom tomatoes), and an onion. If you are (willing) and able to buy a block of Parmesan and shred it yourself, you will not be sorry- but pre-shredded works just fine. I would suggest bagged over jarred because it seems to melt a little nicer, but as long as you don’t use the powdered stuff, you’re good. You’ll also need minced garlic, salt and pepper.

To trim the asparagus, just chop off the thick and woody ends (like you might with celery), but make sure to leave the “tree tops” as I call them. Depending on the size of your tomatoes and how you typically like them, either halve or quarter them. I happen to really enjoy onions, so I just slice them. If you’re not a fan of large pieces of onion then I would either dice or chop them. Drizzle about a tablespoon of olive oil on a sheet pan, drop the asparagus and tomatoes on, and add about another tablespoon of olive oil on top along with the garlic, salt and pepper. With tongs, mix everything together so that the olive oil coats all sides. Sprinkle the parmesan on last, making sure that you cover everything evenly and not too generously. Remember, we are eating food, not cheese (bummer, I know).

This sheet of colorful goodness will bake at 450 F for about 20 minutes. There’s really no rhyme or reason to the timing; if you like the vegetables to still be crunchy then maybe just 10-15 minutes will be fine for you. If you want everything to be a soggy, melt in your mouth masterpiece then heck- go for 25-30 minutes (keep an eye on it so you don’t burn anything!). For me, 20 minutes gave me tomatoes bursting with that roasted flavor, asparagus that had literally soaked in all of the flavors we added, and perfectly translucent strands of onions. Let’s not forget about the toasted Parmesan that gave this side a serious upgrade. Although my boyfriend still won’t eat asparagus. I could cover it in cheese and bacon and he still wouldn’t like it (OH THAT SOUNDS LIKE AN EXPERIMENT!). Oh well, more for me.

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Garlic Parmesan Asparagus and Tomatoes

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Serves: 4

I know, I know. Asparagus... ew! Not so much with this cheesy take on it. As my mother used to say, just try it!
Ingredients
  • Asparagus, 8 oz., trimmed
  • Cherry Tomatoes, 1 pint, halved
  • ¼ medium Sweet Onion, sliced
  • Parmesan Cheese, ¼ cup, shredded
  • 1 tsp. Garlic, minced
  • 1 tsp. Salt
  • ½ tsp. Peper
Instructions
  1. Toss asparagus, tomatoes and onions in olive oil and spread out on a baking sheet.
  2. Add garlic, salt and pepper and mix everything together
  3. Add the Parmesan cheese on top, evenly
  4. Bake at 450 F for approximately 20 minutes

 

Slow Cooker Sunday: Christmas Eve Ham

Christmas Eve: the most magical time of the year. I don’t care whether you are 1 or 100, something about Christmas Eve makes you feel like there are twinkle lights in your soul. Growing up, Christmas Eve was always the real party. All of my aunts and uncles, cousins, grandparents, family friends, etc. would get together and go to the town parade. When we arrived back at my aunt’s house, there was always a giant red velvet bag waiting on the front steps. SANTA CAME! He stopped by while we were at the parade to bring us all an early gift; one present we could open that night before he brought the rest of them while we slept. Even as I got older, this feeling never left me. We now celebrate on Christmas Day with everyone, but the magic is always there as I drift off to sleep on Christmas Eve (even at 27!).
One of the most important things that I learned during all of those nights was that being together was the real gift. Sure, that Britney Spears CD made me scream and jump up and down, but i nearly forgot about it after breaking out my aunt’s hair spray and lipstick and giving her the ugliest makeover ever. We were all so happy to just be together. And to this day, that is still how we are. Being together means everything to us. So this Holiday, I urge you to spend time with the people you love, and make memories. I hope that the meals I share on this blog can help you do that, because there is nothing better than pulling that extra sleeve out to seat a few more at the table!

There are two occasions during the year that I glorify ham. One is Easter, and the other is Christmas. It’s so easy, and such a crowd pleaser; you can make it super savory, or super sweet; the choice you have for sides is literally never-ending. This slow cooker ham is extremely simple so that you can enjoy your day with the people that matter, not in the kitchen. All we need is a ham – precooked and presliced (sized to feed the crowd you are expecting, I used a 3 lb.), one whole package of brown sugar (16 oz.), and one 20 oz. can of pineapple chunks.

Layer about ⅓ – ½ of the brown sugar on the bottom of the slow cooker. I just want to pause here, close my eyes, and think about the brown sugar caramelizing once it gets nice and hot… give me a moment… okay, I’m back. Place the ham on top of the brown sugar, pour the pineapple chunks, with juice, over the ham. I like to split open a couple of slices so that some chunks can sit in them, I don’t want all of that flavor only at the bottom.

Now take the rest of the brown sugar and sprinkle it over the top. But wait, THERE’S MORE! Don’t just sprinkle it. Massage it. Treat it like a rub on a pork shoulder and really get that sugar stuck to every part of the ham. Don’t forget the sides. I’m talking serious flavor here. Again, just close your eyes… caramelization… yes. Now your with me.

The only hard part about a precooked ham is not drying it out. Since it is already fully cooked, we are really only warming everything up so that the flavors are able to develop together. For the size ham I have, only about two hours is fine. Stick with your gut on this one. There’s nothing worse than dry ham. Since I was only making this for dinner, I served it with rice and a salad. However, the options are totally there for you. Think brown sugar carrots (mmm), garlicky mashed potatoes (a-huh), even cooked to death green beans (YES!).

I hope that you try your hand at slow cooker ham (you can do it, I promise), and share your experience in the comments with me! You can also tag me on instagram @anaspiringhousewf .

But, most of all, I hope that even for just a moment you are able to find that childish excitement you once knew. I hope that you let it take control for just one day, one night, and let it fill your heart with joy.

Merry Christmas to all, and to all a good night!

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Slow Cooker Sunday: Christmas Eve Ham

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Ham: it's the perfect holiday meal. What's better than enjoying time with family and friends while eating great food? Not having to spend more than 10 minutes creating said great food.
Ingredients
  • Precoocked, presliced Ham (I used 3lbs., but choose something appropriate for your guest list)
  • Brown Sugar, 16 oz.
  • Pineapple Chunks, 20 oz. can
Instructions
  1. Layer about half of the brown sugar on the bottom of the slow cooker
  2. Place the ham on top
  3. Pour the pineapple chunks over the ham, and spread the remaining brown sugar over the top of everything
  4. Cook on LOW for only about 2 - 3 hours, depending on the size of the ham (remember: you are only warming everything together, don't dry it out!)

 

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

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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: Venison Stew

It was 5 degrees when we woke up this morning. FIVE. I love my dog, but I feel like I could totally train her to use a toilet. BECAUSE FIVE DEGREES HURTS MY FACE. Don’t get me wrong, I am a New England girl through and through. I lived in Florida for two years, and I missed home more than I ever thought I would. I missed watching the leaves fall from the trees in autumn, and the first snow fall over neighborhoods decorated with Christmas lights. But damn, it’s cold today! Thankfully I had slow cooker venison stew planned. Stew, fuzzy socks, puppy cuddles. Count me in!

Since dating my boyfriend, I have become a huge fan of venison. It is certainly something that not everyone loves, but let me tell you: stew was literally created for venison. If you are lucky enough to know someone who hunts, I highly recommend asking for a few packages of stew meat. If you’re not a fan, or can’t get your hand on any, just substitute stewing beef.

Other than the meat, you’ll need flour, salt and pepper for the dredge. For two pounds of venison I used a cup of flour and 1/4 teaspoon each of salt and pepper. To dredge the meat, just use tongs to make sure all of the chunks are coated with the flour mixture. From here they will go right into a skillet with some canola oil over medium-high heat. You don’t want to fully cook them, just move them around to ensure that all sides get a little bit of color. This will help really get the flavor to lend itself to the stew, and the flour will act as a thickening agent.

Before we put the meat in, let’s add all of the other ingredients to the slow cooker. You simply cannot have a stew without potatoes. Once peeled and cubed, line the bottom of the slow cooker with about two cups. (tip: if you cut the potatoes before you do everything else, place them in a bowl of water to keep them from browning) Then we need one cup each of carrots, celery and onion (also known as a mirepoix. Fancy, I know). Chop those up into bite sized pieces and add on top of the potatoes. Finally let’s add a 6 oz. can of tomato paste (gives a SUPER rich and deep flavor to the stew), 2 teaspoons Italian seasoning, 1 1/2 teaspoons sugar, 2 garlic cloves – minced, one bay leaf, and 1/2 teaspoon both salt and pepper.

Once the meat is seared off, add that to the rest of the stew and pour about 14 oz. beef broth and one cup root beer over everything. Trust me on the root beer; it will blow. your. mind. Cook on low for eight hours or on high for four hours.

And here it is folks… oh. Oops. I couldn’t help myself. What? Do you think I make delicious food just for your viewing? A girl has got to eat!

JUST KIDDING! A hot bowl of comforting, curl up on the couch, put another log on the fire, the laundry can wait until tomorrow, honey when are you gonna bring me home another deer, stew. Don’t forget bread to sop up all that goodness at the bottom!

Note – After cooking on high for 4 hours, my potatoes were not as tender as I wanted them to be, so I ended up adding another hour. Depending on what size you cut yours into, you may need to adjust the time as well. If you want to do this super low and slow, 8 hours should do just fine!

Now if you will excuse me, I have seconds calling my name. It’s very possible I will have none left for lunch tomorrow.

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Slow Cooker Venison Stew

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Serves: 6

This slow cooker venison stew is a set it and forget it meal that will warm you up even on the coldest winter day.
Ingredients
  • 2 lbs. Venison (or Beef) Stew Meat
  • 1 cup All Purpose Flour
  • ¾ tsp. Salt
  • ¾ tsp. Pepper
  • 1 tbsp. Canola Oil
  • 2 cups Potatoes, peeled and cubed in bit sized pieces
  • 1 medium Onion, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 6 oz. Tomato Paste
  • 2 Cloves Garlic, minced
  • 2 tsp. Italian Seasoning
  • 1½ tsp. Granulated Sugar
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 1 Bay Leaf
  • 14 oz. Beef Broth
  • 1 cup Root Beer
Instructions
  1. Mix the flour and ¼ tsp. each salt and pepper in a shallow baking dish
  2. Dredge the stew meat in the flour, coating all sides of each piece
  3. Sear the meat in the canola oil in a large skillet over medium high heat (just enough to brown each piece, you don' want to cook them through)
  4. Add the potatoes, onions, carrots, celery, tomato paste, and spices into the slow cooker
  5. Add the meat on top, mix well, and pour the beef broth and root beer over the top
  6. Cook on LOW for 8 hours, or HIGH for 4 hours

 

Chicken Parmesan

Hi, my name is Nicole and I am addicted to pasta. It’s true, I crave it. I make it when I’m happy, when I’m sad, when I’ve had too much to drink, or just because it’s Tuesday. Up until quite recently I’ve had it for lunch AND dinner at least three times a week. Then you realize that “adulting” is a real thing that you have to do at some point, and you come to understand that pasta isn’t really a meal. It’s more of the base of a meal, and then you add adult things to it. Therefore, Chicken Parmesan.

Chicken scares me. Salmonella terrifies me. Giving other people salmonella makes me want to crawl into a hole. Every time I try to cook chicken in a skillet I end up burning the outside, and leaving the inside raw. I’m working on it. But! – I love baking chicken. Thankfully this recipe is all done in the oven, no frying necessary. Like I always say: No raw chicken, no hot oil burns, no problem.

You will need chicken breasts, eggs, breadcrumbs, shredded cheese, spaghetti (any pasta you like or have on hand will work, though), and pasta sauce. First things first – preheat that oven to 375 F. While the oven is preheating, crack an egg into a bowl and put about a cup of breadcrumbs into a gallon sized Ziploc bag (DIY shake n’ bake anyone?) Coat each chicken breast in the egg and then put them into the bag. Shake shake shake, shake your booty. Well, shake the chicken, but you can totally shake your booty simultaneously. After your done dancing, and when the chicken is coated with breadcrumbs, lay them on a greased baking sheet and bake them for 30 minutes.

Once you put the chicken in the oven, fill a pot with water and get that coming to a boil for the pasta. Time to do some math: If your water is boiling when there are 25 minutes left on your oven timer, and your pasta takes 10 minutes to cook, when do you put your pasta in the boiling water? Answer: NOT as soon as the water starts to boil. Wait until there are 10 minutes left on your oven timer. Why? Because we are classy adults and we time our dinner components to be ready all at once.

Fast forward to the timer going off. We are going to do a few things. Let’s first drain our pasta and put that back into the pot with enough sauce to cover it evenly. Next, we are going to spoon some sauce onto each chicken breast and top them with shredded cheese. Put the chicken back into the oven for 3-5 minutes, or until the cheese is nice and melted.

Serve each piece of chicken over a bed of pasta and you have yourself a real grown up meal! Congratulations! I knew you could do it. I also won’t tell anyone if you eat the entire pound of pasta with your chicken; you deserve it.

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Serves: 2

Whip up this super easy Chicken Parmesan to satisfy your hanger (anger due to hunger, if you weren't aware).
Ingredients
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