Tuesday, December 23, 2014

Jalapeno cheddar deer summer sausage...er...um...winter meatloaves...


Deer is not a meat that
I am familiar with, but I love a challenge.
So my boyfriend killed a deer, 
challenge accepted!  We processed
it ourselves.  It really is a beautiful
lean meat.  Only time will tell if 
I can cook it...or not.   We were 
wanting to try a summer sausage, 
so we found a recipe online that had
good reviews and seemed to be the 
flavor we were looking for and
tweaked it just a bit.

The results....well I am still
iffy on what we have here.  
To me,
it is definitely different than
summer sausage, but more like
mini meatloaves with a nice punch of 
flavor.  I ate it with cheese and Ritz 
crackers and couldn't stop, 
so I definitely like it.
  I guess I will call it
winter meatloaves...yep, that is it!
Mini winter meatloaves!

Summer sausage/winter meatloaves

1 1/4 cup water
3 T tenderizer with spices
2 t mustard seed
2 t garlic powder
2 t pepper
3 t liquid smoke
4 lb ground meat
2 c grated extra sharp cheddar 
2-3 jalapenos seeded and minced
(I wish I had left a few seeds for a little more spice)

Stir the water, tenderizer, mustard seed, garlic powder, black pepper and liquid smoke in a large bowl until blended.  Mix in the ground meat, cheese and peppers.  Mix 2-3 minutes, until well blended.
Shape into logs, about 2 inches in diameter and wrap each tightly with foil and refrigerate for 24 hours.


This is what they looked like going into the oven...
Preheat oven to 300 degrees.  Place the unwrapped logs on a foil covered cookie sheet.  Cook for about 1 1/2 to 2 hours just until the internal temp is 170.
Check a couple of times and pour off any excess juices.  Remove from oven and place on a wire rack to drain and cool to room temperature.  Refrigerate or freeze logs.  

I ate this with cheese and crackers just because I couldn't wait to try it.  I think it would be good served as a meatloaf too with a little topping of ketchup and brown sugar heated up as a sauce and some mashed potatoes and gravy and some green beans!

Love what you eat and eat what you love! :)



Wednesday, December 10, 2014

Raviolasagna...or whatever you wanna call it :)


Two things are necessary for you to
want to make this dish.
One...you gotta love lasagna
Two...you gotta love raviolis.
If you or your family fill these two 
categories...you should try this!

It has to cook for nearly an hour,
 but it takes just
a few minutes to put 
together.  So if you are needing
to pop something in the oven...this is it!

Raviolasagna

1 pkg frozen ravioli
(I tried half cheese and half meat raviolis. 
I personally liked the cheese better)
3 cups shredded mozzarella cheese
1 jar spaghetti sauce
(my favorite is Ragu flavored with meat)


Preheat oven to 375 degrees.  Spread a little less than a third of the spaghetti sauce in a casserole dish.  Cover with 1 cup mozzarella.  Make a layer of raviolis laying them side by side on top of the cheese. 


Top this with half of the remaining sauce and a cup of cheese.  One more layer of raviolis, then top them with the sauce and the last cup of cheese.  Cover with foil and bake for 30 minutes then uncover and bake for 20 more.  Let sit for 10 minutes.  Serve with garlic cheese bread.
 Enjoy.  


Love what you eat and eat what you love!  :)




Saturday, December 6, 2014

Chicken, cream cheese, spinach taquitos


I was given a recipe by my cousin 
Ashley, who admits she likes to
cook but hasn't done much of it
in her lifetime.  These taquitos 
seem to be a hit with her crowd, so 
I figured, what the hay...let's make 'em!

First off, as always, 
I cannot follow a recipe.  I have no
clue why, I just can't.  They usually are 
not huge changes, typically I just 
double the cheese or add more 
sour cream.  Things that will make
the dish cheesier or creamier.  

Cheesy chicken taquitos

                   1 rotisserie chicken 
                   8 oz cream cheese
                   1/2 cup sour cream
                   2 cups sharp cheddar grated
                   1 can rRotel drained
                   2 cups chopped fresh spinach
                   salt & pepper
                   1 or 2 pkgs small flour tortillas
                   oil for frying

Shred the meat from the rotisserie chicken into a large bowl.  Warm the cream cheese in the microwave just to get it soft.  Add the cream cheese, sour cream, cheddar, rotel and spinach to the bowl and gently mix well.  Add a few dashes of salt and pepper.   Lay one of the tortillas out and put about 2 tablespoons of the mixture on it and roll tightly. 

Depending on how many people you are feeding, you can add more or less of the mixture to the tortillas.  From what I could tell, it looked like I could have easily made 20 from the filling.  I had a hungry bystander who ate it with chips while I was cooking, so it's hard to say.  :) 

Continue rolling the tortillas until you have the amount you need.   After you have them rolled, add enough oil to cover the bottom of a large skillet and cook them 3-4 at a time over medium low heat. Turn them to brown on all sides.  Remove from oil and let drain on paper towels.  You can dip these in whatever you are craving.  My favorite was slightly warmed sour cream.  I was out of salsa, I will try that next time.  I am sure guacamole would be awesome.  



Love what you eat and eat what you love! :)

Wednesday, December 3, 2014

Poppy seed chicken casserole


I have no idea why I have never
made poppy seed chicken.  
It is easy and yummy.
For some reason it hit me yesterday and
that is what I decided to make for supper.

I always look at 5 or 6 recipes on
 Pinterest and then 
take from them what I want and
make a combination of all the recipes.

I saw it served over rice and over noodles.
I decided to add the noodles to 
it and just make it into a complete 
casserole dish.  Most didn't have cheese, but
I looooove cheese, so mine got cheese.  :)


Poppy Seed Chicken Casserole


                1 lb shredded cooked chicken breast 
                1 can cream of chicken soup
                1 can cream of mushroom soup
                8 oz sour cream
                4 oz sharp cheddar cheese grated
                1/2 package wide egg noodles cooked
                few sprinkles of salt & pepper
               
                Topping
                1 1/2 sleeves of Ritz crackers crushed
                3/4 stick of melted butter
                1-2 tablespoons poppy seeds
              
Preheat oven to 350 degrees.  Gently stir the first 7 ingredients in a large bowl until well mixed.  Spray a casserole dish with nonstick cooking spray and pour the mixture into the dish and spread it until even.  Top with the crushed Ritz and pour the melted butter over the crackers.  Sprinkle with poppy seeds.  Cook at 350 for 30 minutes.  Enjoy.


  Love what you eat and eat what you love! :)