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 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

Feb 27

Cornflake Salmon

I am re-sharing this post from 2 years ago. This is still one of my go to recipes for fish and my family still loves it!

I needed a fish recipe my children would like and one that I would like… I am the one that is picky about fish not my children. My husband often orders fish when we go out to dinner so I know fish is safe with him.  I however do not like the fish that tastes fishy. You do not need to use salmon you can use your choice of fish.

DSC_7001

Ingredients

  • 4 Fish (salmon) fillets
  • ½ cup mayonnaise
  • 1 packet dry ranch dressing mix
  • ¾ cup crushed cornflakes
  • ¼ shredded Parmesan cheese
  • Garlic salt to taste
  • Pepper to taste

Directions

Place mayo and ranch dressing mix in bowl and mix.

In separate bowl mix crushed cornflakes, cheese, garlic salt, and pepper.

Dip fish in mayo mix then roll in cornflake mix.

Place fish on baking dish and bake at 350 degrees for 20-25 minutes fish is done when it flakes when stuck with a fork.

 

Cornflake Salmon

Feb 20

Egg and Veggie Goat Cheese Casserole ~ Leann Blasko

Egg and vegetable goat cheese casseroleWhen veggies that I work hard to harvest or have spent hard earned money to buy start to go bad I get very frustrated. About once a week I like to go through the refrigerator and take all my vegetables that are starting to wilt that need cooked to eat, and make a casserole. This week I decided on a egg bake with vegetables.

 

Ingredients:

  • Grape tomatoes
  • 2 stalks celery
  • 4-6 cups fresh spinach
  • Goat Cheese
  • 1 large onion
  • 8 eggs
  • 1-2 tablespoons olive oil
  • 1/4 cup red/yellow peppers
  • seasoning of choice that taste good with eggs

Directions:

Heat skillet with olive oil, sautee spinach until slightly wilted. Layer spinach in the bottom of a greased 9×9 casserole dish sprinkle with salt and pepper, garlic salt and Cajun seasoning. Layer chopped vegetables on spinach, then crumbled goat cheese, pour 8 beaten eggs on top of vegetables. Gently mix eggs, vegetables, and cheese. Bake at 350 degrees for 40-45 minutes.

Egg and Veggie

Jan 30

Fried Backstrap~ Mackenzie Walters

Fried backstrapSharing a backstrap after a successful harvest is very satisfying. After returning from a successful hunt in Missouri, I prepared one of the backstraps for my husband and father. We have cooked the tenderloins all kinds of different ways but frying them is one of our favorites. And no fried tenderloin is complete without some onions, peppers, and mushrooms to go along with it.

Ingredients:
  • Onions, Peppers, and Mushrooms:Fried Vegetables
  • One large onion
  • Three peppers
  • Two containers fresh sliced mushrooms
  • Salt
  • Pepper
  • Butter
Directions:
Chop the onions and peppers and place in a cast iron skillet along with the mushrooms and butter. Season to taste. Cook until tender.
Fried Deer Tenderloin:Fried Deer Tenderloin
Ingredients:
  • One whole backstrap
  • Flour
  • Salt
  • Pepper
  • Cooking oil
Directions:
Slice the backstrap into medallion size pieces. Season with salt, pepper, and your favorite seasoning. Lightly coat the pieces with flour. Heat cooking oil in a large cast iron skillet. Place the pieces in the skillet. They will not take much time to cook depending on the size.

 

Dec 05

Tennessee Valley Jambalaya

Tennessee Valley JambalayaThis week is a bonus week to the “Hunting for Recipes” reader submitted recipe contest.

Jeanene said, “this is a super so easy recipe to fix and substitute items for and a favorite at our house.”

Ingredients:

  • 1 pkg of Italian Sausage
  • 3 TBL Olive Oil
  • 2 Chopped Onion
  • 2 Chopped Bell Pepper
  • 4 Garlic Cloves
  • 1 pkg of Pork
  • 1 pkg of Venison
  • 1 can of Whole Tomatoes with liquid
  • 1 cup of Rice
  • 1 ½ cups of Chicken Broth
  • ½ tsp Thyme
  • ¾ tsp Chili Powder
  • 1 ½ tsp Salt
  • ½ tsp Ground Pepper
  • 1 ½ TBL Chopped ParsleyTennessee Valley Jambalaya

Directions:

Cook together and brown first 7 ingredients – add remaining ingredients. Cook until ready to serve (I usually simmer for about 2 hours – but can be cooked faster). This recipe is VERY flexible –can be spiced up nicely – meat switched out – etc. We serve over rice but can be served alone as well.

Jun 06

Taco Lettuce Wraps

Tacos are a family favorite in my house. We have them often, (Taco Lasagna, Taco Pizza)  with ground venison and other ground game meats it is an easy fast dinner on those nights we are running out the door. In order to keep things exciting we are always experimenting with new ways to eat our tacos one of my favorites is in a lettuce wrap. Lettuce Wraps

Ingredients:

  • Large Lettuce Leafs
  • Fresh tomato
  • Fresh spinach
  • Salsa
  • Black Olives
  • Banana Pepper rings
  • Shredded Cheese
  • Taco Meat
  • Vegetables of your choice

Directions:

  • Layer meat, vegetables, salsa, and cheese on large lettuce leafs. Enjoy!

Taco Lettuce Wraps

 

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

Mar 28

Fried Noodles

At our house left over spaghetti noodles never go to waste. We just turn them into “fried worms.” Pair these with last weeks homemade General Tso’s sauce and steamed veggies.

Fried Noodles.

Ingredients:

  • 4 cups cooked spaghetti noodles
  • 5 tablespoons olive oil
  • 3 tablespoons of sesame seed oil
  • 1/4 cup soy sauce
  • 1 small onion
  • 1 tablespoon of minced garlic

Directions:

Heat oils in skillet over medium heat add onions and garlic fry for a minute or two then add soy sauce and noodles fry until the noodles are hot the whole way through. Enjoy with some fresh steamed veggies out of your garden!

Fried Noodles

Mar 20

General Tso’s Sauce

My family loves stir fry night! We eat general Tso’s Sauce over all types of game we harvest. Tonight we are having general Tso’s Sauce over turkey and steamed veggies. I cubed and cooked the turkey in a bit of olive oil with some fresh garlic and onions.

General Tso

Ingredients:

  • 1 can tomato soup
  • 1 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 heaping teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed peppers
  • 1/2 teaspoon olive oil
  • 1/2 fresh medium onion minced
  • 2 tablespoon soy sauce
  • 1 teaspoon cornstarch

 

Directions:

Cook all ingredients on low stirring often. Slowly increase to medium heat as ingredients dissolve/blend. Once the sauce starts bubbling reduced to a low simmer, simmer 10 minutes. Serve over your favorite wild game.

General Tsos sauce