Aug 04

Buffalo Rabbit Dip ~ Diane Hassinger

Buffalo Rabbit Dip is so good, you will wish you made more! Photo: Diane Hassinger

Buffalo Rabbit Dip is so good, you will wish you made more!
Photo: Diane Hassinger

Between hunting and raising rabbits, we always have rabbit meat to eat. Recently we decided to turn some canned rabbit meat into Buffalo Rabbit Dip, and I am so glad we did! I wish we had thought of this sooner! Even non rabbit eaters will enjoy this dip.

1 Quart canned rabbit meat

2 packages (8 ounce each) cream cheese, softened

1 cup Frank’s Red Hot Sauce

1 cup Ranch salad dressing

2 cups shredded cheddar cheese

Tortilla Chips, Crackers, Vegetable sticks for dipping

Heat the chicken and Frank’s Red Hot sauce in a skillet over medium heat. Stir in the cream cheese and ranch dressing. Cook, stirring until well mixed. Mix in half of the shredded cheddar cheese, and move the mixture to a crock pot slow cooker. Sprinkle the remaining cheese over the top.  Cover, and cook on Low setting until hot and bubbly. Serve with tortilla chips, crackers or vegetable sticks

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Jul 09

Lemon Curd ~ Diane Hassinger

Lemon CurdWhen we travel south for work we always pass citrus fields which gives me the opportunity to bring fresh lemons home. When these lemons come into the house I make sure to use up everyone before they go bad. One family requested lemon recipe is lemon curd, they like it served on angel food cake and scones. I like to make it ahead of time so when my family all comes for dinner I can relax and enjoy our time together.

Ingredients:

  • 3/4 cup fresh lemon juice
  • 1 Tablespoon fresh lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter cut in cubes

Directions:

In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over low heat until thick enough to hold marks from whisk, and first bubble appears on surface. If it is not firming up after mixture has come up to temperature slowly increase temperature to medium low. **Optional cooking in a double boiler with water in the bottom pan will create a consistent temperature with out burning**

Lemon Curd

Jun 18

Bacon Wrapped Alligator Jalapeno Poppers

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Last year we participated in the 7th annual Pittsburgh Eggfest and I am excited to announce that Ladies In Camo will be cooking again this year at the 8th annual Pittsburgh Eggfest! If you would like to come out and meet the owner of Ladies In Camo, Diane, or my self, Leann, we will be cooking from 10 am to 3 pm. Last year this event sold out and they added extra tickets last minute due to the high interest so don’t want to get registered.

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We will be cooking our signature Alligator Jalapeño poppers again this year. Last year we couldn’t cook them fast enough so we will have twice as many available. If you can’t make it to Eggfest and would like to make them for yourself here is the recipe.

Jalapeno poppers

Ingredients:

  • 1/2 cup cream cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
  • 12 slices bacon
  • 1 pound alligator cut in chunks

Directions:

Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture and a piece of Alligator.Wrap each jalapeno half with bacon, use a toothpick to hold together, place on preheated grill. Cook on medium heat 12-15 minutes until the bacon is cooked.

Bacon wrapped alligator jelepeno poppers

Aug 29

Drying mint and other herbs.

Mint in our herb garden.  Photo: Diane Hassinger

Mint in our herb garden.
Photo: Diane Hassinger

This time of year I can’t help but enjoy the last few weeks of lovely weather in western Pennsylvania. I often feel nostalgic about the food we are harvesting fresh and think how I miss them when there is a foot of snow on the ground and summer seems so far away. When the winter blues hit I love being able to pull some of the herbs I dried out to get the smell of summer back. Drying herbs and storing them is one of the easiest things you can do.

Ingredients:

Fresh herbs

You will need string to hang stems of herbs from

Garden shears

Dried Herbs

Directions:

After the dew has dried and before it gets hot for the day, cut your herbs close to the ground, remove any bad leaves, rinse with cool water, pat leaves dry, tie multiple stems together with string and hang it in a dark room. Leave the stems hang for a few weeks until leaves are dry. Once desired dryness is achieved remove leaves from stems and store in an airtight container.

 

Aug 08

Baked Shark on the Grill

Cooking fish on the grill is always an interesting experience. I prefer to cook fish with the skin on the grill however an easy way to cook it on the grill when you don’t have the skin on is to “bake” it. We love to bake our shark this way.

DSC_6994Ingredients:

  • Lemon sliced
  • Fresh vegetables sliced
  • 1-2 pounds shark
  • Butter
  • Hi-Mountain Arctic Salmon seasoning
  • Garlic

 

Directions

Slice your lemon and lay the slices in the bottom of your foil pan, place cleaned fish on the lemon slices, with remain lemon squeeze lemon juice onto the fish, slice butter into tabs and spread butter our through the pan. Sprinkle Hi-Mountain seasoning over the fish, add fresh vegetables on top, sprinkle with garlic salt. Back in your grill with lid closed until fish starts to flake.

 

Jul 04

Sausage Potato Bombs

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Bacon, eggs, sausage, and potatoes in one dish make the perfect breakfast. This recipe can be prepared and kept for morning or you can partially cook it and save it for breakfast at camp, simply bake it then heat it up over the fire when you want to eat.

 

Ingredients:

  • 1 pound sausage (I used a mix of rabbit and hog sausage)
  • 1 egg
  • 1 medium onion
  • minced garlic
  • potatoes
  • cheddar cheese (optional)
  • 1 pound bacon

Sausage Potato BombsDirections:

Mix sausage, diced onion, egg, garlic, and option cheese in a bowl. Slice potatoes place sausage patty in the center of potatoes wrap potatoes with a slice of bacon then wrap with foil. Back at 350 degrees for 1 hour or until potatoes are soft.

Sausage Potato Bombs

Jun 27

Bacon Wrapped Alligator Jalapeno Poppers

Last week we announced that we will be cooking at the 7th annual Pittsburgh Eggfest. We will be cooking from 10 am to 3 pm so we will have lots of food to sample, another recipe on the menu for that day is bacon wrapped alligator jalapeno poppers.

Jalapeno poppers

 

Ingredients:

  • 1/2 cup cream cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
  • 12 slices bacon
  • 1 pound alligator cut in chunks

Directions:

Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture and a piece of Alligator.Wrap each jalapeno half with bacon, place on preheated grill. Cook on medium heat 12-15 minutes until the bacon is cooked.

Alligator jalapeno poppers

 

May 29

Rolled Caribou Roast

Going into camping season and summer cooking with a Dutch Oven oven creates meals that combine flavors you can not get in a crock pot or casserole dish, this caribou recipe in the dutch oven can be cooked over charcoal or in the oven.

Camp Chef Rolled Caribou roastIngredients:

  • Caribou roast 2 pounds
  • 1 pound Carrots
  • 2 pounds Potatoes
  • 2 onions quartered
  • 1 pound Brussel sprouts
  • 1/2 pound mushrooms
  • 2 envelopes onion soup mix
  • 1 quart water
  • Hi Mountain Seasonings Venison Rub

 
Directions:

Rub liberally with Hi Mountain Seasonings Venison Rub and let sit for 30 minutes. Place roast and water in Camp Chef Dutch oven. Stir in 1 or 2 envelopes of onion soup mix. Cook for 1 hour at 350*. Add carrots, potatoes, onions, mushrooms and Brussel sprouts. Cook an additional 45 minutes to an hour.

Rolled Caribou Roast

Apr 17

Dehydrated Apples

Do you find yourself looking for snacks, looking for something to grab and go? A family favorite in our house are dehydrated apples, they are so much of a favorite that they don’t get far from the dehydrator when the kids are around.

Ellie can't get enough!

Ingredients:

  • Apples
  • Lemon Juice
  • Water
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Apples in my Weston Dehydrator.

 

 

Directions:

Wash and core apples, slices apples into 1/3 to 1/2 inch thick slices. Drop slices apples into lemon juice and water. Drain apples, in a single layer place apple slices on dehydrator tray, dehydrate apple slices at 130 degrees for approximately 12 hours until apples are leathery or crispy to touch. Enjoy!Dehydrated Apples

Reconnect with real food with Weston products.

Mar 14

Corned Beef and Cabbage

With St. Patricks day this upcoming week, I always take advantage of this time of year to make my favorite, Corned Beef and Cabbage. This year I had the opportunity to make it in the Can Cooker.

Corned Beef and Cabbage

 

Ingredients:

  • 3 pounds corned beef brisket with spice packet
  • 5 pounds new potatoes
  • 2 pounds of carrots
  • 1 head of cabbage quartered
  • 12-oz beer (1 can)
  • 1 large onion quartered

Cabbage and veggiesCornedbeef

Directions:

Place the potatoes and carrots in the CanCooker, followed by the cabbage. Place corn beef on top of vegetables. Add seasoning packet, and liquids. Latch lid and put on heat  source. Once lid begins to vent steam, keep on heat source for 50 minutes (approx.) Remove from heat and let stand for a  minimum of 5 to 10-minutes. Place food into large serving tray and enjoy!

Cornedbeef and Cabbage

Recipe adapted from Cancooker.com.