I never know how to cook venison, so this year I’m looking for some recipes to add to my collection. This one was delicious. My husband said it tasted like mini meatloaf. You be the judge.
Delicious Deer Balls (Venison) by Melanie Knight- inspired by www.deerrecipesonline.com- Spicy Deer Balls
2 lbs ground deer burger (venison/beef mix if you have it)
4 tbs ketchup
1 1/2 cups dry instant oatmeal (pulverized in a blender)
1/2 tsp ground black pepper
1/2 tsp chopped garlic
3 tsp soy sauce
1/2 cup chopped onions
1/2 cup fig preserves
1 cup ketchup
1 tbs lemon juice
2 tbs brown sugar
Directions-Preheat oven to 350 degrees
Sauce: Mix all ingredients and simmer on low for 5 minutes, set aside
Meatballs: Line a baking sheet with aluminum foil. Mix all ingredients, then form meatballs about 1 to 1.5 inches in diameter.
Place meatballs on the baking sheet- not touching. Cover each meatballs with a spoonful od sauce. Bake for 30-45 minutes. Makes about 30 meatballs. Had these as my entire dinner. These would be perfect for Thanksgiving or Christmas appetizers.
Yes, I watched the movie, Crazy Rich Asians, then heard the book was better, so I read that too. The book is ALL ABOUT FOOD; food and flavors I’ve never even heard of. As you know, I live is a small Southern town, but apparently I also live under a rock too.
So, I like to eat what the characters in my books/movies/shows eat (Lemon cakes- Sansa Stark?). In this case, I was so out of my league on Singapore cuisine, the closest I could get was pork stir fry from my NFL Gameday Cookbook, which was a hit, and Singapore Chili Crab- which was a bust 🙁
Pork Stir Fry by Melanie Knight, inspired by Big Time Stir Fry from The NFL Gameday Cookbook.
1/8 cup cornstarch
1tbl olive oil
1 tbl rice vinegar
1/2 tsp soy sauce
1/4 tsp white pepper
1 pound pork tenderloin cut into bite sized cubes ( I used precooked from my grocer’s deli)
2-4 tbl stir fry oil
1/2 onion- sliced
1/2 red bell pepper sliced
1 tbl crushed garlic
1 serrano chili pepper- diced
1 tbl ginger
8 ounces sliced mushrooms
1/2 cup vegetable broth
1 1/2 tsp soy sauce
1/2 tbl hoisin sauce
1/4 tsp white pepper
1/4 cup water mixed with 1/2 tbl cornstarch
1 bunch green onions, cut on an angle for topping
cooked jasmine rice
Tamari soy sauce to serve with the rice
Marinade directions: Mix the ingredients and coat the pork cubes. Refrigerate for 1 hour.
Stir fry directions: Heat the stir fry oil in a large frying pan, add the pork cubes and cook, stirring often as the marinade thickens. Push to the edges, add more stir fry oil to the center and add the onion, bell pepper, garlic, chili pepper and ginger. Cook for 30 seconds, then stir everything together. Add the mushrooms and mix well. Add the broth and soy sauce, hoisin sauce and white pepper. Push to the side and add the water/cornstarch mixture. Stir as the sauce thickens. remove from heat and top with green inions. Serve with jasmine rice and tamari.
This was a hearty stir fry dish that was full of flavor. Everyone went back for seconds.
Caution: Serrano peppers leave hot oil on your hands! Even after washing my hands with milk, my eyes burned the next day when I put my contacts in.
We hosted Easter this year and everyone pitched in and cooked 1 item. I volunteered for green beans, which was a stretch for me since I’ve never cooked fresh green beans. I knew I wanted them sautéed with crispy pancetta, but beyond that- I did not have a recipe. After scrambling this morning and reading several recipes online that called for ingredients I did not have, I finally had to make do with what was in my kitchen. The results were delicious. The green beans were crisp and the pancetta and pecans were crunchy. This is going into my hall of fame recipes of “keepers”.
Green beans with crispy pancetta & pecans by Melanie Knight
3 slices pancetta
1 tablespoon garlic (from a jar)
2 tablespoons butter
1/4 cup chopped pecans
1/4 cup white wine
2 pounds fresh green beans
1/8 tsp onion powder
salt to taste
Bring a sauce pot of salted water to boil, add green beans and boil for 5 minutes. My water stopped boiling when I added the green beans, so I had t wait for it to boil again before I started the timer for 5 minutes. Strain the green beans and wash with cold water.
While you wait for the water to boil, sauté the pancetta in a large pan until it is crispy, then add the garlic and pecans. While the garlic & pecans warm up, cut up the pancetta into 1/4 to 1/2 inch pieces with kitchen scissors. There will be a build up on the bottom of the pan, deglaze it with the 1/4 cup of wine.
In the now empty sauce pot, melt the 2 tbl of butter, then add the mixture of pancetta, garlic, pecans and wine. The add the green beans and the onion powder. Stir until the green beans have been tossed with the pancetta mixture. Add salt to taste and enjoy!
I have never really like margaritas from a restaurant because they tasted like they were made with sour syrupy koolaid. But, I happened to watch Alton Brown on Food Network mix up margaritas from scratch- that and I kept looking at a Pampered Chef catalog with a gorgeous display titles “Fajitas & Margaritas”. Once we finally wrapped up our taxes, I decided to go for it and create a new family tradition- Fajitas & Margaritas to end a crappy day of doing taxes and end on a high note.
The first time I made these- I had to hand squeeze everything and it was a LOT of work. The second time- I bought the little juicer at Walmart for $2 and life got way easier.
I was blown away by how much I enjoyed this deliciously tart cocktail- I think it’s the high $ liquor and the agave. Try it and let me know what you think.
2 ounces 100 percent agave silver/blanco tequila, divided (I used Tequila Reserva 1800 Silver 100% Agave)
1 tablespoon kosher salt (I only had pink Himalayan sea salt)
4 limes, divided
1/2 small Hamlin or Valencia orange (I could only find navel)
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4
1-Pour 1/2-ounce of the tequila into a small saucer. Spoon the salt in a corner of a bowl. Dip the rim of a martini into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
2-Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. I had to hand squeeze all the fruit and did my best to “muddle”. I think I did OK since my drink was delicious. Strain the juice mixture through a strainer into the top of the shaker and discard the solids.
3-Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.
We savored ours on our patio as we watched the sunset.
2 years ago I ate dinner in Portland, OR in the middle of a blizzard and had my first taste of parmesan roasted cauliflower. I had never really liked cauliflower, so when the group decided to order this as an appetizer, I was not that enthused. Cauliflower has always seemed like a wanna-be-broccoli to me with no flavor; just another vegetable to add to your veggie tray that no one wants to eat. This dish however, is quite a tasty winter treat. So when I was asked to bring a side dish to Sunday dinner and all the usual side dishes were spoken for, I remembered this West coast treat and my inner flower child smiled.
Parmesan-Roasted Cauliflower www.bonappetit.com, edited by Melanie Knight
48oz bag frozen cauliflower florets
2 Vidalia onions- chopped
1 1/2 teaspoon thyme
1/2 tbl garlic
1/4 cup olive oil
1 cup grated parmesan
Himalayan salt & fresh ground pepper to taste
Preheat oven to 425
In a large bowl- combine all of the ingredients and mix. Cover a baking pan (with edges) with aluminum foil and spread the mixture out evenly.
Roast, tossing occasionally for 35-40 minutes. Toss again, and roast another 10-12 minutes until edges are golden.
I love hot wings, but not the calories or cholesterol, so I use this simple spicy recipe when I want something savory. I usually eat mine with a salad (lettuce, tomatoes, crumbled blue cheese, diced celery), but these are delicious dipped in ranch dressing too. *Yes- for the record- blue cheese is the only thing I like from Clemson.
Buffalo Chicken by Melanie Knight
4 chicken breasts- slice thin, butterfly if you need to
your favorite bbq dry rub
1/2 cup Frank’s Hot sauce
3 tbl butter
Clemson blue cheese crumbles- your choice, I like a lot
Romaine lettuce- 2-3 leaves per salad
tomatoes diced- 1/2 tomato per salad
celery diced- 1/4 cup per salad
Season the chicken breasts, then grill over medium- high heat until done. Remove from heat and set aside. Melt butter and stir in hot sauce until mixed. Dip each chicken breast in hot sauce and serve. Can also be served on a sandwich roll with lettuce, tomato and crumbled blue cheese.
These were the best devilled eggs! I had them at a J. Alexander restaurant in Chicago last year as an appetizer and they were the highlight of my meal. Seriously, I don’t remember what else I ate, but I had to look up this recipe once I got home. Are they really worth the effort? Yes. And the candied bacon totally makes this dish decadent.
Directions: Preheat oven to 325 degrees. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil, and arrange the bacon in a single layer on top. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
Next, place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more.
MK- I had to microwave my bacon before it became crispy- I had it in the oven 40 minutes and it was too “floppy” raw looking for me. I microwaved it 30 sec at a time until it was crispy.
Watch out! Candied bacon is really really really good. Trust me, set aside the slices you need for the devilled eggs before you pig out 🙂
I am addicted to Cupcrazed cupcakes and thank God that they are 30+ minutes from my house- OR I would stop by there every day and 2x on Tuesday. Why 2x on Tuesday you ask? Because cupcakes are $2 each on $2 Tuesday that’s why.
Remember the show Cupcake Wars? I loved that show! I used to watch it while I was on the elliptical and drool. When I learned Heather McDonnell of Cupcrazed Cakery won Cupcake Wars, I had to check it out and I have been hooked ever since. The only time I get to enjoy these gourmet treats is when I have a dentist appointment, so basically 2x a year.
I do follow them on instagram, so I at least get to see all their decadent ever-changing flavors. For instance, yesterdays flavors were: pineapple upside down cake, strawberry cake batter, Panther-fetti, cookies n cream, white chocolate raspberry, caramel macchiato, Reese’s, s’mores, salted caramel & Oreo. See? Decadent.
I knew they posted the Cupcake Wars recipes online, so when I googled this, I found that Cupcrazed posted some of their recipes on their own blog too. You see, they bake AND they are crazy (their tagline). I found the vanilla cupcake and icing recipe and HAD to make them for myself.
Did I mention I have an issue with portion control? Well I do, so this was flirting with disaster since each recipe makes 36 cupcakes. I cut it and made 25% of the recipe expecting 9 and still ended up with 12 cupcakes. Only 4.5 are left…looks like I’ll be doing some yoga later tonight. Was it worth it? Absolutely. Will I make them again? Yes, but only for a party with actual people in attendance.
Whip butter in the bowl. Add all 4 cups of sugar and whip it into the butter for about 2 minutes. Add all 8 eggs and vanilla to butter/ sugar and whip until completely combines. Add 3 cups self rising flour and the first cup if milk, combine. Add the 3 cups of all purpose flour and the second cup of milk. Combine. Stir in the canola oil. Bake at 350 for 20 minutes.
1 lb butter
6 or 7 cups confectioners sugar
1 tsp vanilla
1-2 tsp whole milk (maybe)
Add 1/2 the sugar to the pound of butter, whip together. Add the vanilla and 3 more cups sugar. Whip together and check for consistency. If it’s too runny, add more confectioners sugar. If it’s too thick, add a little whole milk.
Enjoy! And FYI- if you like raw cake batter- this is the best I’ve ever had.
Yes, the perils of living in a small country town will at one time or another come with a few drawbacks. While we don’t have bumper to bumper traffic, we also don’t have a Starbucks. Well, technically there is a Starbucks in the county, but it is 20 minutes from my house. So, while I do love coffee, I don’t “drive 40 minutes round trip” love coffee. AND Starbucks won’t debut their PSL until later this month anyway and I want one NOW. Which brings me to today’s recipe, DIY Pumpkin Spice Latte.
DIY Pumpkin Spice Latte by Melanie Knight
1/2 cup strong brewed coffee (I used Eight O’clock coffee- very smooth)
1 cup whole milk
1/2 tsp Watkins Pumpkin Spice Extract
1 tsp vanilla
1tbl brown sugar (I used demerara- but regular brown sugar will do)
whip cream (from a can, not cool whip)
sprinkle of nutmeg
For the frothy milk: heat the milk in a small sauce pot over medium heat. Use an electric hand mixer to froth the milk as it heats. It will get foamy and light. Be careful not to let the milk burn. Once the milk is warm and frothy, remove from heat. Alt- you can also froth the milk with a whisk or shake in a protein shaker until frothy- be careful since the milk will be hot.
Assembly- Adjust depending on the size of your coffee cup: Fill the cup 1/3 of the way with coffee. Stir in the brown sugar until dissolved, then add the pumpkin spice & vanilla. Next, pour in the frothed milk until 1/2 inch from the top of the cup. Scoop up the froth from the frothed milk in the saucepan and spoon it on top of your latte. Top off the latte with whip cream and a sprinkle of nutmeg.