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Archive for the ‘meat’ Category

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

Salt/pepper

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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Pork Tacos

New Year’s Day I got a pork roast out of the freezer to cook with some kraut. You know, for luck or whatever.

Turns out we got an invite to Brad’s parents’ for the same menu so I stuck it in the fridge and decided to cook it the next day, minus the kraut.

And it turned into the most succulent pork tacos. Oh. My.

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It was probably the long cook time. This particular roast was too long to fit in my crockpot so i put it in a casserole dish and baked it at 200 in my little oven drawer for 8 hours. That little drawer is more energy efficient than the main oven so I use it for such applications. (It is not handy for a lot of things, though, as the preheat time takes way longer and it can only fit things that don’t get more than 3 1/2 inches high.)

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I’m sad that I probably won’t be able to replicate this dish as I used two prepared ingredients. One was a part of a jar of roasted red pepper spread with eggplant that I had been given last year that was just sitting in the fridge and the other was some bacon and onion jam I had made a while back and froze in small portions. I’m recording the recipe anyway, just because it was so delicious. And it could probably be made with other substitutions as I’m not sure how important those two ingredients even were.

Serve this with your favorite taco toppings. It would also be delicious in buns, as a pulled pork sandwich. Or maybe wrapped in ravioli or wontons as a pasta dish. Yum.

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Pork Tacos

1 pork roast (3 pounds)
1 cup salsa
3 T bacon and onion jam
1/2 cup roasted red pepper spread with eggplant
1/2 cup jarred jalapeño pepper slices
1 t salt
1/2 t black pepper
Tortillas and taco toppings, for serving

Mix together all of the sauce ingredients. Pour some into the bottom of a baking dish. Lay the roast in and top with the remaining sauce. Cover and bake at 200 for 8 hours or use a crockpot.

When ready to shred the pork, ladle off some of the fat so it doesn’t make a greasy dish. Shred and serve with fresh tortillas and toppings.

Yield: about 2 qts of shredded pork with sauce

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