Category Archives: Recipes
Chicken breast with a kick
This is so simple, I’m almost ashamed to call it a recipe. Costco sells an Artichoke and Jalapeno Yogurt Dip that’s great just on crackers or raw vegetables. It’s even better as a topping on baked chicken, grouse and pheasant if you want a tasty, no fuss meal.
INGREDIENTS:
Chicken breasts
Artichoke and Jalapeno Yogurt Dip
Panko crumbs
DIRECTIONS:
Spread dip over top of chicken breast, sprinkle Panko crumbs and bake in pre-heated oven at 400 degrees for 30 minutes or until done. (cooking time varies with thickness of chicken breast).
The flavor of this steals taste buds from anything else on the plate.
Enjoy!
Category Archives: Recipes
Spaghetti Squash
Maybe it’s the change of weather or just because the harvest is in and, like a bear, I can’t pass up a great tasting treat, but a great tasting spaghetti squash baked and shredded with a fork can be a meal or a side dish.
This recipe couldn’t be any more simple:
INGREDIENTS:
1 spaghetti squash (choose one of good size)
Enough butter to top
Salt & Pepper
DIRECTIONS:
Pre-heat oven to 400 deg.
Trim both ends and cut squash in half.
Remove seeds.
Place squash on a sprayed cookie sheet face down and bake for 35 minutes at 400 deg.
Shred with a fork, top with butter and salt and pepper to taste.
Category Archives: Recipes
Ann Marie’s fishcakes.
Ann Marie’s fishcake recipe is a no-nonsense, don’t waste food approach that can be adapted to most any kind of fish. The key is, left-over fish. Whether trout, salmon, pike, walleye, bluegill or anything else that swims, by flaking the leftover baked, fried or grilled fish and mixing it with mashed potatoes, then making them into patties and frying (heat through) in a little oil or bacon grease, the result is a tasty companion to eggs.
The amount of fish to potatoes is 50/50. Salt and pepper to taste.
TD
Category Archives: Recipes
Cabbage Casserole With Meat Sauce
LAYERED BEEF AND CABBAGE CASSEROLE
Roughage doesn’t have to be a tasteless and colon scraping experience. “She Who Must Be Obeyed” took this recipe and improvised it into one of my favorites.
Ingredients:
1 large head of cabbage
¼ cup salad oil
¼ teaspoon salt
1 pound ground beef
1 small onion, minced
1 32-ounce jar spaghetti sauce (or homemade)
1 8-ounce package mozzarella cheese (coarsely chopped)
Directions:
Cut ribs from cabbage and discard. Coarsely chop cabbage and place in 5-qt Dutch oven with salad oil and cook until very tender.
Prepare meat sauce: In a 12 inch skillet brown ground beef with onion until liquid is evaporated and beef is well browned. Add spaghetti sauce and bring to a boil, reduce heat and simmer for 20 minutes.
Preheat oven to 350 F. In a 9 x 13 baking dish, add ½ cup meat sauce. Layer half of the cabbage and cover with half of the meat sauce and cheese. Repeat with a top layer. Bake 20 minutes or until heated all the way through.
Note:
Add sausage of your choice to the meat sauce for a meatier casserole. A good homemade spaghetti sauce makes it that much tastier.
TD
Category Archives: Recipes
A February in Michigan must!
CHICKEN AND SPINACH SOUP
- 3 tbs olive oil
- 1/2 large onion, sliced
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 1 large boneless chicken breast, cut into bite-sized pieces
- 2 cloves garlic, minced
- 5 cups low sodium chicken broth
- 1-1/2 tsp marjoram
- 6 oz. spinach, chopped
- 1 can cannelloni beans
Directions
- Heat oil in a saucepan.
- Add carrots, celery, onions and chicken and cook over medium heat until the chicken starts to brown, about 3-4 minutes.
- Add garlic and cook 1 minute more.
- Stir in broth and marjoram (or oregano). Bring to a boil and reduce to simmer, stirring occasionally until the chicken is fully cooked, about 5 minutes.
- Add spinach and beans to the saucepan and cook for 5 minutes until the beans are tender.
- Add Franks Hot Sauce to taste.
Note: Use any type of bean you like.
Category Archives: Recipes
Fried Cabbage With Polish Sausage
Fried Cabbage In Butter And Balsamic Vinegar With Polish Sausage: side dish or main meal.
Ingredients:
1 medium head of cabbage – chopped
½ – 1 stick of butter (not margarine)
2 tbsp. balsamic vinegar
Salt / pepper
Directions:
Chop one medium head of cabbage. In a large skillet, melt butter -make sure not to burn or allow it to turn brown. Add cabbage – cabbage will cook down allowing more to be added to skillet. When cabbage becomes soft, add balsamic vinegar and salt and pepper to taste. Stir often until cabbage is tender throughout.
Optional: Add two links of Polish sausage, cut bite size.
Note: The size of the cabbage will determine the amount of butter that is needed. The amount of butter should be enough to keep cabbage from burning in a dry frying. (Don’t be afraid to use too much butter; cabbage will absorb the butter.) The amount of balsamic vinegar used should not overpower the taste of the butter and cabbage.
TD
Category Archives: Recipes
Applesauce
There is a byproduct to hunting for bonasa umbellus: Because he likes the sweetness of apples, berries and most kinds of fruit, finding him will at times take you to an orchard – sometimes old and overgrown and sometimes managed. And if you’re lucky enough, a bushel of apples could be yours for the asking.
Now, what to do with all those apples. How about a few quarts of homemade applesauce?
I know everyone’s grandmother made the best applesauce there is, but this recipe is as simple as it gets and outside of the time involved in coring and peeling the apples, it’s actually a fairly quick process.
Recipe:
1. Peel, core and cut apples into manageable pieces (an apple divider works well.) To keep the apples from discoloring while waiting to get enough to cook. Put them in a solution of 1-1/2 tsp. of salt to every quart of water until you’re ready to proceed.
2. Rinse apples well from the solution and put them in a pot with two cups of water for 15 to 20 cut up apples and bring to a slow boil. (The amount of water is determined by how thick or thin you want the applesauce.)
3. Mash with a potato smasher to the consistency you like. (I like mine lumpy.)
4. Taste and determine if sugar is needed. Depending on the sweetness of the apples used, sugar might not be necessary. If you add sugar, do so to taste and allow it to re-boil. Add cinnamon if desired.
The applesauce is now ready. It can also be canned at this point by placing it in clean canning jars with new lids, and giving it a “hot bath” for 25 minutes in boiling water.
Enjoy!
TD
Category Archives: Recipes
Simple pesto recipe.
If you grew basil this year and have a bunch leftover, consider making pesto. Here is a simple recipe that makes a great dip, pasta covering and works great as a stuffing for omelets.
2 cups of fresh basil
Several cloves of garlic (you decide how much)
Pinch of salt
¼ cup of pine, pistachio or walnuts
Enough olive oil to make a paste (3/4 cup?)
Some kind of aromatic cheese
Directions:
In a blender or food processor, chop nuts, basil and garlic. When chopped add olive oil, pouring in a little at a time until the consistency is a loose paste. Add salt and cheese and blend. If too pasty, add more olive oil.
If you save it in the frig, cover with plastic wrap, making sure the wrap touches the top of the pesto to prevent a skin from forming.
TD
Category Archives: Recipes
Brian’s Stuffing
This recipe can be used as a stuffing, side dish or in the following manner. It is delicious and will bring out the flavor in most wild game. Brian Eisbrenner developed this recipe to go with chicken breast, but try it with pheasant, duck, goose breast or rabbit. It’s delicious.
Ingredients:
1/3 to 1/2 bag of spinach
Chopped mushrooms (1/2 of an 8 oz. package)
Chopped green onions (1 bunch)
Fresh or minced garlic (to taste)
1 box chicken flavor stuffing
1/2 c parmesan cheese
Mozzarella cheese (shredded or sliced)
1 tbsp. oregano
Directions:
Reduce thickness of whatever meat you are using by cutting it in half and place on a greased or sprayed baking sheet or pan and set aside.
Cook stuffing according to package directions. Sauté spinach, mushrooms, onions and garlic until spinach is wilted. Add parmesan cheese and oregano. Mix spinach and stuffing together.
Cover meat with stuffing mix evenly and sprinkle with mozzarella. Bake at 375 for 45 minutes.
Category Archives: Recipes
Cabin Pancakes
A hearty breakfast on opening day is as much a tradition in many camps as the hunt for trout, birds or deer. This recipe is an old recipe used before the many premixed pancake batters hit the market. Try it, it’s delicious.
Recipe:
1 egg
1 cup buttermilk
2 tbsp. shortening, melted or salad oil
1 cup flour (self rising)
1 tbsp. sugar
1/4 tsp baking soda
Beat the egg and add remaining ingredients in order and beat smooth. Grease a heated griddle. Check the griddle for proper heat by sprinkling a few drops of water on the surface. If the drops skittle around, the griddle is ready.
Pour batter with a spoon or pitcher on to the griddle. Turn as soon as bubbles form but before they break. Bake other side until golden brown.
For blueberry pancakes, add berries to the batter, make sure they are thawed and dry.
Makes 10 – 4 inch pancakes.
NOTE: If using other than self-rising flour, add 1 tsp baking powder, 1/2 tsp salt and increase the baking soda to 1/2 tsp.