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2 lb deer tenderloin (steaks, diamond cut)
1/2 cup flour
1/2 tsp salt
2+ tbsp oil
1 onion, diced
sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup beef stock
1/2 cup sour cream
Heat skillet over med/high heat. Mix together flour and salt. Dredge tenderloins in flour. Put a couple tbsp of oil into hot pan, fry tenderloins til brown and set aside. *If using fresh mushrooms, sautee them BEFORE you fry the deer, remove and set aside.*
Add onions and stock to skillet, stir around with wisk to pick up all the love off the bottom of the pan. Bring to a simmer, cooking onions until soft. Add cream of mushroom soup & sour cream, stir to combine. Add mushrooms. Bring back up to heat, add tenderloins back in, cover and heat through.
I serve this over parslied egg noodles with a green veggie.
Save any leftover meat for lunch the next day - it's fabulous on toasted bread!
Saturday, December 4, 2010
Thursday, December 2, 2010
Broccoli 'N Cheese Soup
A classic "yum"...
1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water
Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.
I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!
1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water
Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.
I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!
Tuesday, October 13, 2009
Potato Soup
It's soup season! This is a family favorite! Souper easy, too =)
PER PERSON, multiply as needed (I typically x4)
2 cups peeled, cubed potatoes (baking not waxy)
1/2 cup chopped onion or use 1/2 tsp onion powder
1 can chicken broth or 2 cups water + 2 tsp boullion
1 cup milk or half and half
1 tsp butter
1/4 tsp dried thyme, salt & pepper
bacon crumbles, shredded cheese, scallions and sour cream for topping
Combine potatoes, onion and chicken broth. Cover and bring to a boil, cook until potatoes are well done. Add milk. Use submergable blender or hand masher to cream the potatoes (get it as smooth or as lumpy as you like it). Add rest of ingredients (except toppings), return to boil once.
You can cook it a bit longer to thicken it, but stir frequently or the bottom of the pot will burn!
Serve with rolls, side salad.
PER PERSON, multiply as needed (I typically x4)
2 cups peeled, cubed potatoes (baking not waxy)
1/2 cup chopped onion or use 1/2 tsp onion powder
1 can chicken broth or 2 cups water + 2 tsp boullion
1 cup milk or half and half
1 tsp butter
1/4 tsp dried thyme, salt & pepper
bacon crumbles, shredded cheese, scallions and sour cream for topping
Combine potatoes, onion and chicken broth. Cover and bring to a boil, cook until potatoes are well done. Add milk. Use submergable blender or hand masher to cream the potatoes (get it as smooth or as lumpy as you like it). Add rest of ingredients (except toppings), return to boil once.
You can cook it a bit longer to thicken it, but stir frequently or the bottom of the pot will burn!
Serve with rolls, side salad.
Saturday, September 5, 2009
Spicy London Broil with Blue Cheese Butter
Made this one especially for Ben!
2 lb london broil
3 tbsp crumbled blue cheese
3 tbsp butter, softened
2 tbsp ground black pepper
1 tbsp garlic salt
1 tbsp onion powder
1 tsp ground red pepper (cayenne)
olive oil spray
chives (optional)
Mix together blue cheese, butter, and chives if you're using them. Refrigerate until ready to eat.
Combine dry seasonings for a dry rub. Apply generously to the meat, rubbing it in. Allow the meat with rub to rest for about 10 mins.
Grill (I used my indoor grill) until medium (or med rare)...about 10 mins per side on an outdoor grill or 10 mins total for a indoor/Foreman grill. Let meat rest 5 mins or more before slicing THIN on an angle.
Serve with blue cheese butter. Yum! I also served baked potatoes and steamed broccoli. The kids weren't so happy about the spicy meat, but they ate it once we gave them some BBQ dip.
Leftovers = steak sammies!
2 lb london broil
3 tbsp crumbled blue cheese
3 tbsp butter, softened
2 tbsp ground black pepper
1 tbsp garlic salt
1 tbsp onion powder
1 tsp ground red pepper (cayenne)
olive oil spray
chives (optional)
Mix together blue cheese, butter, and chives if you're using them. Refrigerate until ready to eat.
Combine dry seasonings for a dry rub. Apply generously to the meat, rubbing it in. Allow the meat with rub to rest for about 10 mins.
Grill (I used my indoor grill) until medium (or med rare)...about 10 mins per side on an outdoor grill or 10 mins total for a indoor/Foreman grill. Let meat rest 5 mins or more before slicing THIN on an angle.
Serve with blue cheese butter. Yum! I also served baked potatoes and steamed broccoli. The kids weren't so happy about the spicy meat, but they ate it once we gave them some BBQ dip.
Leftovers = steak sammies!
Tuesday, July 14, 2009
Mexican Dirty Rice
Hearty, just spicy enough, and done in 30 minutes! Bingo!
1 lb ground beef
28 oz tomatoes (either canned - whole, chopped - or fresh chopped)
1 small onion, diced or a tsp of onion powder
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
1 cup uncooked converted rice
Brown ground beef, adding onions if using fresh. Add tomato, chili powder, salt and pepper, heat to boiling. Add rice, cover and reduce heat and cook until rice is cooked through. You may have to add water/chicken stock as it cooks (I usually as the orig. recipe called for instant rice which I can't stand to eat!).
I serve this with soft taco sized flour tortillas, melon salad and guacamole salad. Don't forget the sour cream at the table! I also enjoy sliced avocado on mine. Also good with a few chopped pimento stuffed green olives.
1 lb ground beef
28 oz tomatoes (either canned - whole, chopped - or fresh chopped)
1 small onion, diced or a tsp of onion powder
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
1 cup uncooked converted rice
Brown ground beef, adding onions if using fresh. Add tomato, chili powder, salt and pepper, heat to boiling. Add rice, cover and reduce heat and cook until rice is cooked through. You may have to add water/chicken stock as it cooks (I usually as the orig. recipe called for instant rice which I can't stand to eat!).
I serve this with soft taco sized flour tortillas, melon salad and guacamole salad. Don't forget the sour cream at the table! I also enjoy sliced avocado on mine. Also good with a few chopped pimento stuffed green olives.
Crock Pot Rotisserie Chicken
Great, easy way to make flavorful chopped cooked chicken for other recipes, or standalone on the dinner plate. I especially like it on salad.
1 - 4 or 5 lb whole roasting chicken
lemon pepper, salt, pepper, thyme, paprika, oil, garlic (1 clove)
Clean chicken well and pat dry. Trim as much fat/skin as you can (or just skin the bird!). Put a generous amount of salt and pepper in the cavity. Sprinkle the skin with salt, lemon pepper, thyme, paprika and rub in. Set chicken, breast up, in crock pot. Pour about a tbsp of oil over the bird, put one crushed garlic clove (or 1/2 tsp minced garlic) in the neck cavity.
Cook on low 8 hrs. No need to add any liquid.
Debone, chop and use however you'd like!
I'm sure you can use other flavorings to get the rotisserie chicken flavor you prefer, be it herbed, jerk, etc.
1 - 4 or 5 lb whole roasting chicken
lemon pepper, salt, pepper, thyme, paprika, oil, garlic (1 clove)
Clean chicken well and pat dry. Trim as much fat/skin as you can (or just skin the bird!). Put a generous amount of salt and pepper in the cavity. Sprinkle the skin with salt, lemon pepper, thyme, paprika and rub in. Set chicken, breast up, in crock pot. Pour about a tbsp of oil over the bird, put one crushed garlic clove (or 1/2 tsp minced garlic) in the neck cavity.
Cook on low 8 hrs. No need to add any liquid.
Debone, chop and use however you'd like!
I'm sure you can use other flavorings to get the rotisserie chicken flavor you prefer, be it herbed, jerk, etc.
Tuesday, April 28, 2009
Kickin' Paprika Chicken
I think most people that read this know Ben doesn't enjoy chicken, for whatever reason. Well...he enjoyed this, so it is postworthy!
1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream
Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).
Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.
I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!
1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream
Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).
Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.
I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!
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