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

Jun 05

Venison Jerky ~ Leann Blasko

Photo: Leann Blasko

Photo: Leann Blasko

Jerky has always been a hot commodity in our house. I remember when I was 4 years old the house smelling amazing as my parents were drying jerky. Now that my children are young we are repeating this tradition. Recently I was rummaging through the freezer and came across the perfect piece of venison for jerky! After the jerky was dry it didn’t take long for everyone to start stealing one piece here, and one piece there, before I knew it the 2 pounds of jerky were gone.

Ingredients:

  • 2 pounds venison roast
  • 1 tablespoon of jerky seasoning per pound of meat
  • 1 tablespoon of cure per pound of meat.
  • 1 cup water per pound of meat.
  • 2 Tablespoon Worcestershire sauce per pound of meat

 

Directions:

Jerky ready to go in the refrigerator. Photo: Leann Blasko

Jerky ready to go in the refrigerator.
Photo: Leann Blasko

Mix spices, cure, water and Worcestershire sauce in glass bowl. Slice meat to desired thickness, place meat in brine, soak 24-48 hours. Dehydrate 155 degrees for 4 hours then check the meat once per hour after that. (Time will depend on your dehydrator and humidity levels) When the meat is dry and flexible it is done. Venison Jerky

May 07

Jambalaya ~ Leann Blasko

It seems when I cook with cast iron that the food tastes better. I love that I can cook in my cast iron dutch over no matter where I am. I actually made my jambalaya recipe in it on my stove recently. This jambalaya recipe ranges from flavorful to super spicy depending on the spices you add. For my family we like it slightly on the spicier side.

DSC_3783Ingredients:

  • 3 Tbsp olive oil
  • 2 ribs celery chopped
  • 1 white onion chopped
  • 3 peppers chopped (red, yellow, and or green)
  • 2T minced garlic
  • 1 pound chicken cut into bite sized pieces
  • 1 pound sausage of your choice (I used wild hog sausage)
  • 3 cups chicken stock
  • 1 (14oz) can diced tomatoes
  • 1 1/2 cup rice of your choice
  • 2 T Cajun seasoning
  • 1 tsp. thyme
  • 1/4 tsp. cayenne pepper
  • 1 pound raw shrimp peeled and de-veined
  • salt and pepper to taste.

Directions:

Heat 2 T olive oil in dutch over over medium heat. Add celery, onion, bell peppers, and garlic. Saute 5 minutes, stirring occasionally, until vegetables are soft and mostly cooked. Add remaining T of olive oil, chicken, and sausage, stir to combine. Saute 5 minutes or until chicken is mostly cooked.

Add the chicken stock, tomatoes, rice, and seasonings, stir to combine.

Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the dutch oven.)

Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Season the jambalaya with salt and pepper and additional Cajun seasoning if needed. Remove from heat and serve.Jambalaya

 

 

 

Apr 23

Grilled Omelets ~ Leann Blasko

Chefs choice 4It’s no secret food tastes better when it looks cool, just ask my five year old!!! We enjoy making our eggs on the Chef’s Choice waffle pro, it is a waffle maker that puts a dear head on the food you cook with it. My son loves when I make him the “buck eggs.” I like it too because there is very little clean up and everyone is happy to eat. Breakfast for dinner is one of my family’s favorite easy dinner nights and this omelet takes easy to a new level.

Ingredients:

~2 Eggs
~Cooking spray
~Wild Hog Sausage
~Cheese
**Stuffing of your choice

 

Directions:

Beat eggs, mix in toppings, pour half the egg mixture on each side of waffle iron. Cook on 1 1/2 until eggs are firm and no longer stick to the waffle iron.

Grilled Omelet

Apr 09

Salsa Turkey ~ Leann Blasko

Salsa Turkey ready to serve. Photo: Leann Blasko

Salsa Turkey ready to serve.
Photo: Leann Blasko

 

When on the go or just trying to get tree stands ready coming in to a dinner for the family is the greatest! My children love taco’s however sometimes I want a twist on the traditional dish. As a family we love salsa turkey (if I am out of turkey we will use the chicken that we raised). This crock-pot meal is the perfect way to have taco’s without the intense last minute cooking.

 

 

Ingredients:DSC_2752

  • 1 pound wild turkey or farm raised chicken (boneless)
  • 1 jar salsa
  • 1 can diced tomatoes w/chili’s
  • 1 can black beans drained and rinsed
  • 2 cans corn or 1 pint fresh canned corn
  • 4 T taco seasoning or 1 packet taco seasoning

 

Directions:

Place meat in Weston crock-pot, sprinkle taco seasoning on meat, dump the rest of the ingredients on top . Cook on high 3-5 hours or low 6-8. Serve over rice or on tortillas with fresh taco toppings.

Salsa Turkey

Apr 02

The Ultimate Easter Left over S’mores! ~ Leann Blasko

Easter smores 2With Easter over and the kids ready to be outside burning energy and the weather not cooperating, I am scrambling to keep them entertained and from going stir crazy. In comes our favorite dessert for this time of year, the “ultimate Easter leftover s’mores.” My 4 and 5 year old loved getting to make s’mores in the house. Everyday they ask if they can make them!

 

Ingredients:Easter smores 3

Peeps

Chocolate of your choice (M&M’s or chocolate bar)

graham crackers

Directions:

Heat Peeps over fire (or stove if the weather isn’t cooperating), once peeps are melted place between graham crackers with chocolate. Make a sandwich and enjoy!Ultimate Easter Leftover S’mores

Mar 19

Venison Fiesta Dip~ Jennifer Metzker

fiesta dip 3

With the warmer weather come more social gatherings. Why not bring this fabulous dip to the next party and enjoy it with everyone!

 

 

Ingredients:

  • 1 lbs. ground venison sausage (ground venison works well also)fiesta dip 2
  • 1 – 1 lbs. of Velveeta cheese, cubed
  • 1 Cup of Rotell tomatoes, drained, but save the juice (I use our homemade salsa when available)
  • ½ cup of Sweet and Hot Jalapenos (regular jalapenos work too)
  • 1 small can of Black or Green Olives
  • 1 bag of Scoops tortilla chips

Directions:

  • Brown the sausage/burger in a sauce pan until cooked thoroughly.
  • Add the cheese, stirring until melted.
  • Once melted take off heat and add everything else.
  • If the mixture looks too stiff, add juice from tomatoes and stir.
  • Put in Dip platter and Enjoy!

Venison Fiesta Dip

Mar 12

Southwest Quesadilla Venison Burger~ Kim Hessing

Southwest Quesadilla Venison Burger

 

This adaptation of Applebee’s Quesadilla Burger is a sure hit in any home. A Southwest-seasoned venison burger dressed with Cheddar and Pepper Jack cheeses, bacon, tomatoes, red onion, jalapenos and stuffed between grilled flour tortillas. Serve with shredded lettuce, Ranch dressing and your favorite Pico de Gallo.

 
Southwest seasoningSouthwest Seasoning Mix

Ingredients:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions:

Combine all dry ingredients. Mix with desired meats or season your favorite southwest dish!

Southwest Quesadilla Venison BurgerSouthwest Quesadilla Venison Burger

1 lb. ground venison
Southwest seasoning mix
2 (10-inch) flour tortillas
2 TBS softened butter
1/3 cup shredded Pepper Jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 tsp. diced red onion
1 tsp. diced canned jalapenos
1 slice bacon, cooked and crumbled

Combine all the Southwest seasoning ingredients, mix with 1lb. ground venison, shape into large burger patty and cook thoroughly.
Heat a large frying pan, medium heat. Spread butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla. Put the tomato, onion, bacon and jalapeno over the cheese, add the cooked venison burger and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan. Using a pizza cutter, cut through like you would a pizza.

Mar 05

Grilled Ham and Cheese with Avocado ~ Leann Blasko

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I have to admit something to you, I LOVE avocado! After a long day in the woods hunting, or just a busy night I love throwing a sandwich in my Chef’s Choice waffle maker and with very little effort I have a healthy meal that will keep me going for hours.

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Ingredients:

  • Avocado sliced
  • Cheese (your choice)
  • sliced ham
  • bread of your choice

 

Directions:

Layer your bread with ham, cheese, and avocado. Out your sandwich in the waffle iron and cook until cheese is melted about 3 minutes on low.

Grilled Ham and Cheese with Avocado