Archive for the ‘meat’ Category

The title pretty much says it all. 

This is a Mennonite Community Cookbook recipe. Simple and old fashioned. Also delicious. 

Fried Ham in Cream

Ham steaks, cut into serving size pieces 



Heavy cream

Dip ham pieces into flour to coat. Heat a tablespoon or so of oil over medium heat and lay ham slices in pan in a single layer. Fry until browned well. Flip and fry other side. Pour cream over all and cover pan. Simmer 10 minutes. Serve over starch of choice : pasta, potatoes, rice, even buttered toast would be good!

Bonus tip: if there are leftovers, mix chopped ham with your potatoes, noodles, veggies, whatever, and add a splash of milk. The next day, heat it all in oven or microwave for a tasty lunch. 


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I put out a plea on Facebook the other night asking for brisket ideas. Well apparently you just treat them like a roast…low and slow. And here I was, terrified of these humungous things in my freezer!

Well no more! That was easy. And melt-in-your mouth delicious. It even got compliments from two farmers. One beeped from the skid loader and said it was the best food he’d ever eaten. The other stopped on his way out the door the next morning and remembered to pay it a compliment. 

Well. I’ll certainly be making this again!

Oven Beef Brisket

Adapted from numerous ideas/recipes

1 beef brisket, about 6 pounds

3 T onion salt

1 T brown sugar (I used sucanat)

1 T paprika 

1 T dried mustard

1 T chili powder

1 T granulated garlic

2 T dried thyme

1-2 cups water

1 T liquid smoke

Mix all spices and seasonings and rub all over entire brisket. Place on a rack in a roasting pan. Mix water and liquid smoke and pour into bottom of pan. Cover tightly with foil. Bake at 250F for about 6-10 hours or until very tender (totally depends on your individual brisket). Allow to rest 20 minutes or so and then slice across the grain and serve. Save the juices for a soup!

Serves: 8-10

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Succulent, melt-in-your-mouth tenderness. It’s my favorite way to eat a beef roast.  

Sometimes I start with a frozen roast and just cook it for longer. I use whatever cut I happen to pull out of the freezer. Obviously, the fattier the cut, the more flavorful but you may wish to remove some of the fat before serving.  

 Tender Beef Roast

1 roast

1 t salt

1 t pepper

1 onion, diced

1/2 – 1 cup water 

Place everything in the crockpot. Cook on low or high for 6-8 hours or until falling apart. Add water if it looks dry on the bottom. Serve immediately or chill, remove some of the fat, and reheat to serve. 

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I had leftover rice to use up. I usually opt for fried rice but the husband had a major Chinese food craving last night and I wasn’t about to make homemade fried rice so soon after eating the “real” deal.  

 So I set to thinking. I was cooking up some chicken for chicken salad and had a bunch leftover. I pulled everything out of the fridge that I wanted used (pickled jalapeños, rice, chicken, salsa, cooked kidney beans, and chicken broth) and then skipped out to the freezer and found corn and zucchini. The basement yielded roasted tomato sauce and canned tomato chunks. Yes, soup it was all destined to be. 

I love when it comes together so easily and yields such mouthwatering results. Brad went nuts for it! 

 Mexican Chicken and Rice Soup

1 T lard 

1/2 onion,  diced

2 cloves garlic, minced

1 qt canned tomatoes 

1 pt tomato sauce (roasted is yummy!)

1/2 cup salsa

2 canned jalapeños, seeded and diced (green chilies would be the store-bought alternative, I believe)

1 qt chicken stock

1 pt frozen corn

1 pt frozen diced zucchini

4 cups cooked kidney beans 

1 1/2 t cumin

1 t salt

3 cups leftover rice

2 cups shredded cooked chicken

Sour cream, cheese, hot sauce, cilantro, etc,  for serving 

Heat lard in a 5-6qt soup pot. Add onion and sauté a few minutes. Add garlic and then the tomatoes, tomato sauce, salsa, jalapeños, stock, corn, zucchini, beans, cumin, and salt. Bring to a boil and cook for 20-30 minutes. Add rice and cook another 10 minutes or so. Add chicken and heat through. Serve immediately with desired toppings. A fresh loaf of sour dough doesn’t hurt, either. 

Yield: about a gallon 

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I made this today for a quick lunch. It was refreshing on this muggy day. It would also make for a lovely light supper. I would love to try this salad with wheat berries or something similar in place of the pasta but I’m pretty sure I wouldn’t have been able to get other family members to eat it so pasta it was! Switch up the green veggies if you don’t happen to have what I used.  Sesame and Spring Veggie Chicken Pasta Salad

Adapted from Simply in Season

1 1/2 cups (or a bit more) chicken stock

1 t soy sauce 1 t toasted sesame oil

3/4 cup small pasta, uncooked (orzo, ABCs, etc)

1 cup chopped asparagus

1/2 cup frozen peas

1/2 cup frozen red pepper

1 cup cooked diced chicken

1 cup cooked white beans

3 T lemon juice

2 T soy sauce

1 T olive oil

1 T chopped chives

1/4 t fresh ground black pepper

1/4 cup toasted sliced almonds

1 T toasted sesame seeds

Bring stock, sesame oil, and 1 t soy sauce to a boil. Add pasta and cook until almost all of liquid is absorbed. Add asparagus and cook a few more minutes or until pasta is al dente and asaparagus is crisp tender. Add more stock if it’s getting too dry.  Put peas and peppers into a bowl. Dump the hot pasta over top and stir. Add chicken and beans.   Stir together the lemon juice, oil, soy sauce, chives, and black pepper. Pour over the salad and stir. Chill or serve room temperature, topping with almonds and sesame seeds just prior to serving.

Serves 3-4

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One man’s trash is another man’s treasure! 

Recently my sis-in-law gave me a grocery bag full of smoked venison sausage that her family was not fond of. She said I could feed it to the dog if we didn’t like it. 

I don’t think the dog will be getting any! 

I thought stir-fry sounded strange for a smoked sausage but it was delicious. I had been warned the sausage was dry so I chose a saucy application for it. And we didn’t notice any dryness at all!  

Smoked Sausage Stir-Fry

Adapted from Fix It and Forget It Potluck Heaven

1 pound smoked sausage, sliced 1/4″ thick

1/2 cup sliced onions

2 cups grated carrots

1 can pineapple chunks, drained (reserve juice)

2 T soy sauce

1/2 t powdered ginger 

1 T cornstarch 

1/4 cup water

Fat of choice (I used roasted peanut oil and chicken fat)

Whisk together the pineapple juice, soy sauce, ginger, cornstarch, and water. Set aside. 

Heat a tablespoon or so of fat in a skillet. Stir fry the carrot and onion until crisp tender. Remove from pan. Add the sausage (and more fat if needed) to the skillet and fry until lightly browned. Add the veggies back in along with the pineapple. Pour the sauce over all and heat until bubbly and thick. 

Serve over hot cooked rice. 

Serves: 4

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This one couldn’t be easier. And we all liked it. That’s rare these days!   

I love the fact that the meat doesn’t need browned before going in the casserole. It makes this so easy to assemble. And horray for less dishes!

The rice gets nice and soft on the bottom of the dish and the corn adds a certain sweetness. The bacon has crisp edges and chewy centers and its flavor (aka fat) drips down and keep the venison from becoming dry. It’s really just a good, classic casserole. 

Seven Layer Casserole

Adapted from Fix-It and Enjoy-It Potluck Heaven 

1/2 cup uncooked white rice

2 cups frozen corn, thawed


1 cup tomato sauce

1/2 cup water 

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 pound ground venison/beef

4 slices bacon, quartered 

In a 2 quart baking dish, layer the rice and corn. Sprinkle with salt and pepper. Mix the tomatoe sauce and water. Pour half of it over the corn/rice. Layer in the onion and peppers. Then crumble the raw meat over too. Pour the rest of the tomato sauce/water over top and layer the bacon over all. Cover and bake at 375 for an hour. Remove the lid and bake another 15 minutes. Serve. 

Serves: 4-6

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