Saturday, December 30, 2006

Boxty with Roast Pork and Whiskey Cream Sauce


Prepare the boxty batter;

1 cup of leftover mashed potatoes (cold is fine or if you are in a hurry, some Bob Evans packaged mashed potatoes)
1 cup of shredded raw potato, rinsed and drained in a colander twice to remove the starch.
two cups of milk (NOT skim, but I used 2%)
dash of salt
dash of pepper
1 cup plus 3 tablespoons flour.

Put in a bowl and whisk with a fork until smooth. Let stand about 20 minutes at room temperature while you prepare the filling, then give it a quick whisk again before cooking.

Whisky Cream Sauce with roasted pork.

1 pork tenderloin
Jameson's Irish Whiskey
Penzey's Galena Street Chicken and Rib rub
1 pint heavy cream (NOT whipping cream)
salt
pepper

Dust the tenderloin with the Penzeys Galena Street Rib and Chicken Rub (salt, sugar, tellicherry black pepper, paprika, nutmeg, sage, cayenne and crushed red pepper) and roast at 350 degress per package directions to medium rare. (For the medium sized one I had, 350 for 40 minutes. It will cook further in the cream sauce so don't cook past medium rare.)

Remove from oven, cube and set aside. If there are any small fatty pieces, or more rare bits, throw those in to the next step to saute with the veggies for extra flavoring, I did.

In a medium fry pan:

In a couple of tablespoons of olive oil , saute two cups of sliced mushrooms and an onion diced.
Cook on medium until mushrooms are soft and the onion is caramelized. (Throw in a couple pork bits if you like)
Pour in a pint (two cups) of heavy cream (not whipping cream).
Add several shakes of of Penzey's chcken and rib rub (the same as you used on the pork to cook) and several grinds of fresh black pepper. (I would guesstimate about 1/2 t. of the Penzey's, and 1/4 t. of the pepper).

Cook on low until it begins to steam

Add 2 1/2 to 3 ounces of Jamison's Irish Whiskey carefully so you don't set your eyebrows on fire. :-)

Remove the mushrooms and veggies in the mixture with a slotted spoon to a bowl with the remaining pork. (this makes it less messy to whisk, trust me on this).

Cook cream/whiskey mixture on low/medium (gentle simmer or less) for about 10 minutes until it starts to reduce, stirring fairly often. Add a couple of tablespoons of the boxty batter to the cream mixture, and whisk over medium while it simmers, whisking constantly (the boxty batter has flour in it which will help it thicken). Don't let it come to a full rolling boil, just a gentle, bubbly simmer. If you started this when the boxy batter was prepared, the 20 minutes for the batter should be about up. Add the meat and veggies back in to the cream sauce, turn the heat down to low and let it gently cook a bit more, stirring occasionally, while you cook the boxtys. .

Cook the Boxty
Heat a large fry pan to medium (I had a "six" setting on the stove I was using). I tried one with a fair amount (two or three tablespoons of butter) in the large pan on the first one and the boxty fell apart. A spray of non stick cooking spray worked better, then just a teaspoon or two of butter. Less is better on this one. Between each boxty, give it a quick spray of Pam if needed.
Pour a generous soup ladle full of batter in the pan, spreading it out from the center with the back of your ladle and cook just like a pancake Unlike a pancake though, it doesn't get tiny bubbles all over and it should be much thinner. When it looks "dry" around all the edges (and you may see a bubble or so in the center) and the underneath is a golden brown, you can flip it over, VERY carefully (this may take some practice).

NOTE: Try a small "test" boxty (your dog will thank you). If it's too thick, you may wish to add a bit more milk. If you add more than a couple of tablespoons of milk, add in another teaspoon of flour. If the boxty "falls apart", add a little more flour to the mix. I had two "here Barkley" boxty's and some cursing before I got the hang of it. (this is my largest size fry pan). The goal is a boxty not a whole lot thicker than a crepe and very tender.
When brown on both sides, and dry in the center, remove from pan, pour some of the creamed meat mixture in the middle and fold over like a omelet. Put a little more meat and sauce on top and top with watercress. (find with the parsley in the store, it's less than $2 and it's good here and added to salad for the leftovers). You can cook one at a time, or cook them all at once, placing on a plate with a warm towel over until they are all done.

Serve with mashed potatoes and salad. Sprinkle with a bit of cheddar and/or fresh watercress.

Wednesday, December 27, 2006

Enchiladas Range Style



3 tablespoons and two teaspoons Penzey's 9000 chili powder (yes, that is a lot but this is a sauce that isn't poured on, soaking the tortillas, so it's deep and rich tasting).
1 teaspoon Penzey's Ancho Chili Powder
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp.Penzey's Italian seasoning ( or any type Italian seasoning)
1 teaspoon wild honey
2 cups chicken or turkey stock (broth)
3 Tbsp. vegetable oil divided
1 (15.5 oz.) can black beans, drained and rinsed
2 and 1/4 cups chopped cooked leftover chicken or turkey
1 cup Vidalia onion, diced
1 (4 oz.) can chopped green chiles
2 to 2 and 1/2 cups shredded cheese ( I used low fat)
8-10 flour tortillas, regular or whole wheat.

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.
Heat 2 T oil in saucepan over low for a few minutes. Add in seasonings and stir. Add in flour and honey and stir to make a paste. Add in chicken broth, whisking constantly, raising heat to medium. Bring to a gentle boil, whisking, then simmer on low for 10-15 minutes to thicken, whisking as it does (though, towards the last couple of minutes you can just whisk it every minute or so).

Heat 1 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramelized (adding another tablespoon of oil if it starts to stick) adding in drained chilies as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.

To assemble. Get 8-10 tortillas (not the huge burrito sized). Drizzle a tablespoon or so of the sauce down the center of the tortilla. Top with beans, chicken/chili mixture and some cheese (the amount you can grab with the end of all your fingers). Roll up and place seam side down in the pan. Drizzle remaining sauce over the top. Bake 20 minutes, sprinkle with remaining cheese and bake another 5-10 minutes, until melted. Serve with salad and condiments of your choice (I had mine with just salad and vinaigrette and a a pitcher of something cool. It's smoky and you'll feel the heat at the back of your throat but it's not overpowering.

Bake at 350 degrees for 20 minutes. Then remove and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

Cheddar Peppered Biscuit Bites



Cheddar Peppered Biscuit Bites.

4 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup lard
1/4 cup unsalted butter
1 and 1/2 cups sharp cheddar (I used a combination of white cheddar and Tillamock).
3 teaspoons fresh ground pepper
1 andc 1/2 cups whole milk
1 egg lightly beaten
1 teaspoon water.

preheat oven to 400. Lightly grease a large baking pan and set aside. In a big bowl, combined flour, baking powder and salt. Cut in lard and butter with a pastry blender until you have course crumbs. Sti in cheese and pepper. Make a well in the center and add all at once, stirring JUST until moistened.

Pat down out on a lightly floured surface, kneading a dozen times or until smooth. Lightly pat dough into a 1 inch thick square. Cut into four inch squares and then cut each square into a triangle (more surface area equals crunky cheesy edges). Combine egg and water and brush over biscuits. Place on prepared baking pan and bake until golden brown 11-15 minutes. (watch carefully, ovens vary quite a bit).
Serve warm with butter and a big bowl of soup, stew or chili.

Oatmeal Cookies

These cookies are adapted from one that was common in the depression era, using no milk, only one egg and no butter.

They turn out light, chewy and surprisingly good. I only changed one thing, adding a dash of Penzey's Vietnamese Cinnamon.

3/4 cup shortening (that's right folks I use plain old fresh lard, be advised though that the packaged for long term store bought lard may be hydrogenated to preserve it)
1 cup firmly packed light browns sugar
1/2 cup white sugar
1 large egg
1/4 cup water
1 teaspoon pure vanilla
3 cups uncooked oatmeal (NOT the kind from the tiny packets)
1 cup plus 3 tablespoons all purpose flour.
1 teaspoon salt
1/2 teaspoon baking soda
a good dash of Penzey's Vietnamese Cinnamon

Cream the shortening, sugars, egg, water and vanilla until creamy. Combine the remaining ingredients, add to the first mixture and mix well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Makes about 4-5 dozen cookies.

Tuesday, December 26, 2006

Toll House Cookies - Dark and Twisted


Thin and Chewy cookies with dark chocolate and cinnamon

These are a thin and chewy cookie, with just a hint of something. Could that be cinnamon? The first batch was an experiment and they didn't last long, once I took them to work.


1 cup (220 g) unsalted butter
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) brown sugar
1 1/2 tsp. (5 mL) mexican vanilla extract
2 large (100 g) eggs
Cinnamon (1/4 to 1/2 teaspoon)
2-1/4 cup (280 g) flour
1 tsp. (4.6 g) baking soda
1 tsp. (6 g) table salt
2 cups (340 g) dark chocolate chips or chunks
(Note: dark chocolate doesn't melt quite as well as semi sweet but it's a great taste)

Mix the dry ingredients. Mix the sugar and the butter until creamy with a mixer, adding eggs one at a time at the end. Do NOT over mix once the butter is incorporated. Drop by heaping teaspoons on an UNGREASED coookie sheet and bake at 375 for 10-11 minutes. (check at 9 minutes). Cookies should be light brown around the edges and still a bitsoft in the middle.


The recipe on the Toll House bag makes some good cookies, just like my Mom made. But that being said, there are few recipes in this house that go "untweeked" or are just made up from scratch. Whatever you do to them, some cookie advice


(1) Use butter, not margarine, It DOES make a difference. Yes you can use butter flavored Crisco but in a word (OK, two words) HYDROGENATED OILS. . Butter, at least, is a natural product and in moderation won't hurt you.

(2) Don't use imitation vanilla.

Friday, December 22, 2006

Biscuit Topped Chicken Pot Pie

1 can cream of chicken (don't dilute) or equivalent of homemade cream of cluck soup
2/3 cup mayo (don't use low or non fat kind)
2/3 T. Worcestershire sauce
pinch of crushed red pepper
dash of salt (if using canned soup don't add)
4 cups cubed cooked chicken
3 cups chopped veggies (if frozen, nuke for a couple minutes first, then drain)
1 medium onion chopped
1 cup grated sharp cheddar

2-3 tubes refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 tsp salt

heat oven to 375. Saute chopped onion in a tablespoon of butter or olive oil to caramalize and release the sweetness. Mix with soup, mayo, Worcestershire, salt, red pepper, chicken and veggies. Transfer to a lightly greased 13 x 9 inch glass casserole or lasagna pan. Sprinkle with cheese. COVER with foil and bake at 375 for 20 minutes. While it cooks, separate the biscuits and cut in half. Remove casserole and place biscuits, cut side down over hot chicken mixture, about an inch and a half apart. (if you will have a few biscuits left, save for later or freeze).

In a bowl, combine sour cream, celery seed, eggs and salt, whisk up with a fork and pour over biscuits.

Immediately return to oven at 375 F. and bake until top is golden. About 4 minutes more than what the biscuit package calls for. For me, using small biscuits, it was about 16 minutes. With the 13 x 9 pan, it's enough for a family.

Thursday, December 21, 2006

Creamy Veggie/Cheese Dip

Picture courtesy of Nugget Market - check out their website
1/2 cup Romano Cheese
1 cup fresh grated Parmesan cheese (separate 1/4 cup or it for topping)
1 pound asparagus spears, roasted and chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
8 1/2 ounce car (or jar) artichoke hearts, drained
1/2 cup mayo (not "lite"version)
1 tub (about 8-9 ounces) Kraft Philadelphia cream cheese chive and onion flavor.
1/8 teaspoon crushed red pepper .
2-3 cloves roasted garlic, chopped (or you can replace each clove with 1/8 teaspoon garlic powder)

To Roast Garlic for cooking purposes:

Preheat oven to 250 degrees F.
Separate a head of garlic into individual cloves. You don't need to peel the heads but do rub of any flaky or papery skin. Use a paring knife to cut off the stem end of each clove.

Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers rub the oil around the entire clove. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. Do a maximum of 2 cloves per pouch.

After baking, carefully open the pouch let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted garlic goodness should slide right out.

To Roast Asparagus (again, I roasted mine for another meal and then saved some for this).
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
salt, pepper, lemon juice

Preheat oven to 400°F.
Thoroughly wash the asparagus, breaking off the touch ends and discarding.

Lay the asparagus spears out in a single layer in a baking dish and drizzle with just a little olive oil, turning them over with a fork in the oil until all are covered. Sprinkle with salt and pepper (if you are making these just to eat and not use for a recipe later, also sprinkle with some garlic).

Roast for 8-10 minutes until just slightly brown and tender when pierced with a fork. Drizzle with lemon juice and serve or save for the recipe.

NOTE: If you use packaged or (shudder) canned asparagus in this recipe drain and then add in a drop of lemon juice to the cheese veggie mixture.

Mix 1-1/4 cups Parmesan with all remaining ingredients. Spoon into 2-qt. baking dish; top with remaining Parmesan. Bake for 30 - 35 minutes until heated through and top is light brown

Vanilla Cupcakes with Milk Chocolate Hazelnut Frosting



Makes about two dozen good sized cupcakes. The basic recipe came from a friend and I tweaked it, the original source is unknown. 

1 3/4 cups  King Arthurs cake flour
1 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
2 sticks unsalted butter, chopped into fairly small chunks
4 large eggs (at room temperature)
1 cup milk (not skim)
1 teaspoon Penzey's Mexican Vanilla
1/8 teaspoon almond extract

Preheat oven to 325° With an electric mixer with a paddle attachment,combine flours, sugar, baking powder, and salt.  Mix on low speed until combined, scraping the sides of the bowl down with a spatula as it mixes. Add butter pieces, mixing until just coated with flour.

In a small bowl mix together the liquids, eggs, milk, Penzey's vanilla and almond extract. Whisk together eggs, Set your mixer down to medium and add wet ingredients in 4 equal parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated.  But do NOT overbeat!.


Divide batter evenly among two cupcake pans, using the little paper liners if you like.  Fill each about 2/3 full,. Bake, rotating pan halfway 17-21 minutes, inserting a toothpick into one in the center at about 19 minutes.  If it comes out clean, it's done 

Unless you have a really big oven, you'll have to cook one pan at a time to do the turning, but it does make them cook nice and evenly.

Cool on a wire rack and frost when cool. Top with crumbled Cadbury Flake chocolate, or shaved chocolate of your choice.


Milk Chocolate Hazelnut Frosting

1/2 pk (11.5-oz) Ghiradelli milk chocolate chips (NOT semisweet chips)
3 tb unsalted butter; room remperature
1 tb Frangelica (hazelnut flavored liquor)
2 1/4 cups sifted confectioners' sugar

small drop of Penzey's  Mexican vanilla
1/3 cup cream


Carefully melt the chips in a microwave or over a pot of simmering water, set aside while you mix up the rest and set aside; In a large bowl, combine butter and Frangelica (replacing with a teaspoon of vanilla if making these for the kids), and a drop of vanilla and beat it well with a hand mixer. Carefully blend in the melted morsels, alternating with powdered sugar and heavy cream. It makes a couple of cups of frosting.

Tuesday, December 19, 2006

CHICKEN WITH ARTICHOKE MARINARA SAUCE

CHICKEN PASTA WITH ARTICHOKE MARINARA

1 (12 ounce) jar marinated artichoke hearts
olive oil
1 large onion chopped
1 tablespoon finely minced fresh garlic
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
drop of honey
splash of dry red wine
2 or 3 grinds of a pepper mill
(Note: I don't use salt, as the artichokes and olives I use as a topping have sodium, you can use to taste)

Directions:

Drain the artichokes, don't rinse.

Cook chopped onion in a tablespoon of olive oil over low heat for about 10 minutes so they start to caramalize. Bump heat up to medium, add another tablespoon of olive oil if it needs it and cook an additional 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano and red pepper flakes and honey (use a tiny pinch of sugar if you don't have the honey). Season with pepper and salt (optional). Simmer, covered, for 45 minutes.

Add the artichoke hearts and red wine and stir occasionally while simmering for 20 minutes more. Pour on uncooked chicken breast or fish fillets and cook as you would for the meat selected (I used large chicken breasts, cooked at 350 for 50 minutes, covered with foil). Sprinkle with low fat Italian cheese, some sliced black olives and/or chopped fresh tomato, if you wish, the last 10 minutes of baking.
Pasta Side Dish

Cook 1 1/2 to 2 cups pasta and drain, reserving a bit of the cooking water. When chicken is done, xix with 2 cups leftover roasted vegetables and a tablespoon of the pasta sauce. If it's dry, add a tablespoon or two of the cooking water. Add a sprinkle of Penzey's Italian seasoning (or your favorite) and a dash of Parmesan.

Feeds 4 hungry people with leftovers for lunch

Sunday, December 17, 2006

Malted Milk Ball Cookies


Malted Milk Ball Cookies

1 stick butter

1 stick margarine (I used Blue Bonnet) If you use all butter, they're spread too thin, if you use all margatine they won't taste as good

1/2 capful of pure vanilla

3/4 cup packed light brown sugar

3/4 cup regular sugar

Cream ingredients together until blended. Add 3 SMALL eggs. (or two extra large).

Mix in 2 and 1/3 cup flour

1 teaspoon baking SODA

1/2 teaspoon salt.

Add 2 1/4 cups chopped malted milk balls.

Place in rounded tablespoon sized globs on a baking pan sprayed with non stick cook spray.

Bake at 350 for 8-11 minutes. Makes about 4 dozen depending on size.

Wednesday, December 13, 2006

Hibachi Steak and Salmon




For 2, you will need one rib eye
1 salmon steak
sauce
veggies
rice (if making fried rice you'll need an egg and extra soy sauce)


Prepare Home on the Range Happy Sauce:

1 Tablespoon finely chopped sweet onion
1 and 1/2 teaspoons minced garlic
2 teaspoons freshly grated ginger
pinch of crushed red pepper
1 Tablespoon Sirracha sauce
1/4 cup bourbon
2 Tablespoons Hoisin sauce
1/3 cup soy sauce
1 T. rice wine vinegar
2 Tablespoons plus 1 teaspoon honey
1 teaspoon toasted sesame oil

sesame seeds for topping
a lemon slice, seeds removed
additional sesame oil for stir frying

Mix sauce ingredients and set aside.

Prepare Side Dishes:  Prepare steamed or fried rice.  Keep warm. Stir fry some veggies (carrots, squash, onion, broccoli, etc) in a little oil under tender crisp.

Prepare Salmon Marinate the salmon in about 1/4 of the sauce while you let the steak come up to room temperature. (about 30 minutes).

In a pan over med-high heat, a tablespoon of sesame oil and the salmon fillet and sear.  After four minutes turn, sprinkle with black pepper and a squeeze of lemon and cook for an additional four minutes topping with a splash of the sauce as the other side cooks. Remove from the pan before it's fully cooked, and let sit, basted with some additional sauce and loosely covered with foil while you cook the steak.

Prepare Steak - Trim the steak, removing excess fat. Season to taste with salt and pepper. Heat a wide, shallow skillet to medium high heat. Once the pan is nice and hot, add a Tablespoon of oil, wait til  it begins to shimmer slightly, then add the steak, cooking until a nice crust is built, about 2 minutes a side. Set the steak aside and let rest 5 minutes (so the juices don't bleed out so much when you cut it).  Cut the steak into bite sized portions.

Return pan to medium heat and add a Tablespoon of unsalted butter.  When butter is frothy, add the steak bits , cooking for about 15-20 seconds and add remaining sauce to pan.  Stir quickly as it thickens and finishes cooking, about a minute (the meat should still be slightly pink inside).

Serve immediately.

.

Tuesday, December 12, 2006

Range Chili


This makes one large crockpot full (about 20 regular sized bowls). For the smaller crockpots or less servings, simply cut in half. It's got a hint of sweet, a bit of smoky and has just the right amount of "hot", that those that like mild will still eat it and those that like zippy won't be bored. The surprise ingredients, a little bit of cola and some dark unsweeted chocolate.

The Penzey's Chili 9000 spice is available on line. It's worth getting it as it really adds something. For IN residents there is a Penzey's store on the Northeast side of the city and there's a couple in Ohio as well as I have gotten the spice as gifts from that area.

2 29 ounce cans tomato sauce
2 28 ounce cans chopped, diced or stewed tomatoes, or any combination thereof
2 cups diced onions
1 heaping tablespoon Italian Seasoning
1 pound Applewood smoked thick cut peppered bacon, cooked until done but not too crispy and then chopped into bite sized pieces.
3 pounds burger or venison (lean as you can get it)
2 pounds Jimmy Dean or Bob Evans spicy sausage
4 cans kidney beans - drained and rinsed (canned beans have a LOT of sodium)
1 bottle (about 18 ounces I think) Sweet Baby Ray's Hickory Brown Sugar Barbecue Sauce
1/2 cup Penzey's 9000 chili seasoning
1/4 to 1/3 teaspoon crushed red pepper
approx. 3/4 cup Coca Cola (yes, and not Pepsi and certainly not diet), use the Mexican Coca Cola in glass bottles made with sugar, not corn syrup if you can find, Costco often has it.
2 individually wrapped squares Baker's unsweetened dark chocolate, finely chopped (each square breaks into two pieces so it's pretty easy to chop up).

Cook the meats separately and drain well. Saute the onion in with the burger so that it caramelizes. Mix in with rest of ingredients adding the dark chocolate last. Cook in the crockpot on high about 2 hours, or on low 4-6 as as desired.

I've never seen anyone not eat a second bowl of this.

Peanut Butter Cup Dessert


Crust
crush chocolate wafer cookies to make about 1 1/2 cups. Mix with 4 tablespoons of melted butter. Press into 8 x 8 pan
Bake at 325 for six minutes. Chill completely.


Peanut Butter Cream Cheese Mousse

1 cup smooth peanut butter
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup heavy (whipping) cream, chilledIn a large bowl,
using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract.
Gradually beat in confectioners' sugar.

Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form.

With a rubber spatula , stir 1/3 of the whipped cream into peanut butter mixture until smooth. Gently fold in remaining whipped cream until incorporated.

Spread evenly pan with cooled cookie crust. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls.

Or make a hard chocolate glaze

Ingredients
1/2 cup unsalted butter
10 (1 ounce) squares semisweet chocolate
Directions
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat and pour oer dessert, tipping pan to coat evenly. Cool.

Saturday, December 9, 2006

Chicken with Ancho Chili Barbecue Sauce



Chicken with Ancho Chili Barbecue Sauce


3 -4 cups of bottled barbecue sauce. I used a 18 ounce bottle of Sweet Baby Ray's honey version and about a cup of bottle Kraft hickory Smoked barbecue


1 1/2 teaspoons Penzey's Ancho Chili Powder

1 teaspoon Dried Jalapeno (I had some Spice Islands brand)

1 teaspoon Penzey's ground Garlic Powder

1 tablespoon APPLE CIDER vinegar

2 generous tablespoons Raw Honey.


Mix, pour over chicken pieces and bake, covered with foil at 300 for about 2 hours. Used 5 leg thigh quarters with teh skin on.

Thursday, December 7, 2006

Venison Lasagna

Meat Sauce
1 pound ground venison
1 medium to large chopped sweet onion
2 garlic cloves chopped
1 8 ounce can diced tomatoes
1 8 ounce can tomato paste
1 8 ounce can tomato sauce
2 tablespoons dry red wine (look I didn't meausre, just give the bottle a small shake over the sauce and say your favorite Irish blessing).
1 teaspoons basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon fennel
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon honey

cheese filling

2 cups low fat cottage cheese (even people that hate cottage cheese like this but you can use ricotta)
1 extra large egg beaten
1/2 cup grated Romano and Parmesan cheese mixture
2 teaspoons parsley
2 teaspoons basil
1/2 pound fresh mozzarella cheese, sliced

Cook lasagna noodles according to package directions. Drain and set aside.

Make sauce. Sauce onions until starting to caramelize. Add venison and garlic and cook until meat is no longer pink. There isn't enough fat to drain, so just leave it. Stir in tomatoes and seasoning and bring to a gentle boil. Simmer on low, covered, for 30 minutes. Add wine and honey and simmer uncovered on low for an additional 15 minutes.

Make filling: Whisk egg and then blend into cheese and spices, stirring well to break up cottage cheese and egg into a smooth mixture.

Cook 10 lasagna noodles and drain, patting dry with a paper towel. Layer half of the lasagna noodles in a lightly greased 9x13 pan. Spread with half the cheese mixture and half the meat sauce, repeating the layers. Sprinkle the top with a bit more Parmesan cheese.

Bake at 350 for 35-40 minutes, until it is beginning to brown and bubble just at the edges.

Let sit 10 minutes and then serve.

Friday, December 1, 2006

Chuck Wagon Pasta


3 Bratwurst (yes, you can use 4)
1 cup Alfredo Sauce
1 can sliced black olives
2 cans MILD Rotel (tomatoes with green chilis) DRAIN before using.
1/4 tsp dried jalapeno (I used Spice Island brand)
1 to 3 shakes of dried red pepper (three makes it HOT, but not "reach for the water" hot).
1 cup lightly steamed veggies such as broccoli
smoked cheddar

Mix Rotel, olives, and Alfredo sauce (I used half a small jar of Bertollis) and spices, and heat on low. While that heats, cook pasta in boiling water until al dente (about 10-11 minutes for the thicker wagon wheel style pasta). While pasta cooks cook Brats. I pan fried 3 in a little olive oil until brown on each side, poured half a can of beer over the top and covered, reducing heat, letting them steam while the pasta cooks.

Drain the pasta, and keep warm. Uncover the Brats and saute in the pan juice/beer mixture (you can use water if you don't wish to use alcohol) until nice and brown and about 170 degrees internal temperature (easy way to figure, slice, should not be pink in the middle). Should be just a minute or two on the saute part.

Slice bratwurst and mix with pasta, sauce and a cup of steamed veggies (I nuked a cup from frozen) Sprinkle with freshly shredded smoked cheddar.

Makes enough to feed 4 hungry people.