Garden Saute

This past summer my garden determined what I cooked. I'd go pick what was ready and brain storm as I did it. Thats how this recipe was born. Its ridiculously easy and you could throw anything in it. Its delicious, too! This recipe has it all. Clean eating and loving every bite of it! You have got to try this!

Now being October and my garden season coming to a close I'll miss my shoot from the hip meals from my garden. But you can always get this produce at your local grocery store so this dish can go year round!

Wanna fork?

Garden Saute

1 Pound ground burger meat (Elk, beef, whatever you have!)
1 Yellow onion, chopped
1 Zuchinni, chopped
1 Yellow squash, chopped
1 Pound green beans
4 Green onions, chopped
2 Tablespoons chopped chives
1 Tablespoon minced garlic
2 Tablespoons butter
1 Teaspoon montreal steak seasoning (Add more as desired.)

Cook your burger meat in steak seasoning. Once cooked set aside and saute your garlic in butter until fragrant. Add veggies and saute until cooked. Once cooked add burger to veggies and stir together allowing to saute for about five minutes or so.

Serve with warm Dinner Bread and enjoy!


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Pinquito Beans

You want an amazing and easy side dish that is great to have for a last minute save? Look no further! This recipe is delicious and I promise its not only because its easy as 1, 2, 3. It packs a bold combination of flavor. I must thank my Mom for this recipe. She always amazes me on what she can whip up in the kitchen in a short order and it still hold bold flavors that linger on your tongue tempting you to have more. 

With fall among us and the temperatures dropping and the air getting a little more crisp. This is a nice warm recipe to come home to. Specially with some corn bread! Give it a try and make bringing dinner to the table a little bit easier while keeping the delicious side!!

Want a spoon?

Pinquito Beans

2 Cans pinto beans --One drained one not

1 Yellow onion chopped

1/2 Teaspoon chili powder

1/2 Teaspoon cumin

1/4 Teaspoon garlic powder

1/4 Teaspoon salt

1 Teaspoon olive oil

Saute onions in a pot in olive oil. Once translucent add beans and spice and allow to simmer all together for 10-15 Minutes. 

Ta Da! Eat alone (I don't judge, I do that!) or serve as a side with a delicious steak or Barbeque'd chicken! 

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Elk Tenderloin With Whiskey Cream Sauce

 When I fill my tag on a beautiful elk one of the first thoughts that crosses my mind amongst many others is, "I CANT WAIT TO COOK THE TENDERLOIN!" Such a delicious piece of meat and a perfect way to celebrate a successful hunt and getting meat in the freezer to feed your family. 

I hunt for lots of reasons. Tradition, passion, perseverance, feeding my adventurous side. Its my happy place to be in the woods and the memories made out there during hunting season are irreplaceable. Even during non hunting seasons. Above all though I hunt to feed my family. Its an empowering feeling to know you have put meat in the freezer to prepare for your loved ones for the coming year. I appreciate all the hard work that goes into it as well. Rather than grabbing something wrapped in plastic out of a grocery store, I go out in whatever weather conditions that are handed to me and ethically hunt an animal to harvest. The hunt of the animal can lead you into some far places and the attempts and fails just fuel your fire to wake up the next morning and try again but once you have succeeded its is glorious. Approaching the animal you harvested with much anticipation and excitement. Once eyes are laid upon your trophy the celebrating and hugging with high fives and hollering begins. Sometimes tears of happiness. Your hunt has been a true success and your hard work has paid off. Doesn't mean your hard work is over though, after some pictures to keep for treasuring the memories made it becomes all about the meat.  Although the hunt may have been targeting what the animal has on its head to measure its trophy quality when you have succeeded and harvested the animal the meat is top priority. Horns last forever, wild game meat requires lots of care. It truly becomes a labor of love. You sometimes work long into the night packing out your trophy and its meat on your back to get it home. Even once you've pushed your muscles to the limits packing out a heavy load numerous of times on your back the work isn't over. Once home you break the meat down and process the meat into steaks, roasts etc. Then wrap it all up in little packages and put in the freezer. The whole process is hard work but it leaves you empowered. Conserving the wildlife for the benefit of the land and providing to my family after conquering yet another hunt. Specially after a hard hunt, it is emotional every time I fill my tag because I feel truly blessed that luck played in my favor so I could provide to my family but when a hunt has been hard and trying with lots of miles hiked the feeling of success is overwhelming. After explaining all of this  I'm sure its obvious how special and important this all is to me. Its not just a hunt, its not just about the horns, its about more than just those examples even though they play a part. Its a well rounded process for me and for reasons like that make me love hunting so much. Its in my blood.

To make a long story short this recipe does this piece of meat pure justice without fussing to much with the meat itself. The whiskey sauce compliments its perfectly as well. This recipe is a keeper and absolutely delicious! Even for non-hunters this recipe follows suit with beef tenderloin and will go great with the sauce as well! I hope you have enjoyed understanding how special meals like this are to my family and all the steps it takes to get to this wonderful meal around the table!

Grab your knife, grab your fork!

Elk Tenderloin With Whiskey Cream Sauce

For the meat

1 Elk tenderloin

Montreal steak seasoning

Garlic salt

Olive oil

For the sauce

1 Onion chopped

8 Tablespoons of butter

1 Cup whiskey

1 Cup beef broth

1/2 Cup heavy whipping cream

1/4 Teaspoon garlic powder

Dash of salt n pepper

*Thicken with a dash of gravy flour if needed.*

Take your tenderloin and drizzle with a little olive oil. Spice the meat with all the spices to your liking. Doesn't take much just sprinkle to lightly coat the meat. Allow to sit and become close to room temp marinating in extra juices and spices on a dish.

Caramelize your onions in a pan over medium high heat with the butter. Once onions are translucent turn down heat and slowly stir in your whiskey. Allow to simmer until half of mixture evaporates and strong whiskey smell subsides. Once that has happened stir in the beef broth and allow to simmer and thicken. Stir in heavy whipping cream allowing it to continue to bubble. Sprinkle some salt n pepper and let sauce simmer and continue to thicken. If sauce seems to still be a little loose add some gravy flower quickly whisking it in. 

Heat your grill to a a medium heat for grilling meat. Once heated start to grill your meat. Allow 5-8 minutes on each side depending on size. Spoon on extra spices and olive oil from the bottom of the dish during the cooking process for extra flavor. Remember to take your meat off a little early since it will continue to cook as it sits. Let it sit as a whole piece for about 5 minutes before slicing down.

Cut against the grain and serve with whiskey sauce drizzled over the top! Enjoy with a beer or cocktail and some heavenly side dishes!

Bon Appetit and live, laugh, love and HUNT!

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Chicken Wrapped Asparagus

So our family eats quite rustic on a regular basis. A spin off of a fancy meal is not seen on our dinner table much! With that being said the other day I randomly had chicken breasts defrosted AND asparagus.. Instead of just grilling em up I said why not try and combine them into one? Wrap it up! I must say I cook a lot and love all that I produce but I rarely feel as proud as I did with this dish. I was intimidated with just the thought of making it so making it and having it be a success and taste delicious left me feeling quite proud! I get a lot of my inspiration from watching food network and cook channel. It may be the worst thing for me but I usually watch a cooking show while I do my workout. Talk about cussing all food while doing burpees. Nevertheless I enjoy challenging my creativity with inspiration from those shows and this recipe is a perfect example!

Cook up this recipe and have a glass of wine. Get a little classy. Or just cook it up, have a beer and watch Duck Dynasty thats totally cool, too! I'd lean more towards the second of the two!

The cream sauce compliments this dish perfectly.

Chicken Wrapped Asparagus 

6 Chicken Breasts

1 Pound of asparagus with ends trimmed off

2 Tablespoons butter

Poultry seasoning

*Some saran wrap and butchers string and a meat mallet, if you don't have a meat mallet use the bottom side of a fry pan*

For the sauce

8 Oz. Cream cheese

1/2 Cup Parmesan cheese

1/3 Cup milk

3 Tablespoons butter

1/4 Teaspoon garlic powder

Salt n Pepper

Preheat your oven to 375 degrees. Lay your chicken breasts on a cutting board. Lay a single layer of saran wrap over them all and using a meat mallet beat your chicken into large round thin pieces for ease of wrapping. Once beaten sprinkle poultry seasoning over both sides. Take your asparagus and saute to par cook them making the main cooking process quicker. Once cooked spread out the pound evenly laying pieces of the asparagus over one end of the chicken. 

Pre cut your butcher string into as many pieces as you need for ease. You can do a butchers knot or 2 strings a piece. Tie a knot on each end to hold the chicken together. Very easy! Roll your chicken around asparagus and continue to roll until completely rolled up. Tie your two strings and your done! Continue until pieces are gone.

Saute chicken in butter to brown your outside a little before baking process. Once browned lay in an olive oil drizzled baking pan and bake for about 8-10 minutes. Watch closely so your chicken doesn't dry out.

For the sauce

Melt butter and cream cheese in a saucepan. Whisk in Parm until combined. Slowly pour in milk, sprinkle spices and whisk everything together until bubbly.

CUT OFF YOUR STRINGS and Serve chicken with a drizzle of sauce on top and enjoy!

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Chicken Zucchini Alla Pesto!

So last week I boasted with my proud Italian heritage in my Stuffed Crust Garlic Chicken Alfredo Pizza post. How I love the traditional meals such as pasta, pizza, fresh gnocchi, cheese and so on. THIS week I am taking a little bit of a spin on an Italian dish. Instead of angel hair or spaghetti pasta I'm using zucchini! A low carb, delicious and healthy spin. Being guilt free, this dish is abundant in flavor and looks beautiful on a plate. Don't let the clean eating scare you, This dish is for real and absolutely amazing! TO put the cherry on top THIS is a 30 minute meal! Oh yes. This recipe has a lot going for it!!!

My sister who caters for a living, which means, DUH! She's an AMAZING cook, found an awesome gadget called a Veggetti! A spiral slicer that turns zucchini, squash, cucumbers and other vegetables into pasta type strings. Hence the name Veggetti, like spaghetti! Anyways my Mom purchased one and brought it with her when were were all together over the 4th of July at our family cabin. She was making fresh salads using it. I knew at first glimpse I NEEDED one of these. So I promptly purchased one on our way home! Needless to say vegetables have been way more fun since I have had it! Which says a lot, I'm a California girl so I grew up on fresh produce and have always loved it and had fun cooking with it. This gadget opens a whole new direction to take produce though and it makes my mind go crazy with creative ideas!

Chicken Zucchini Alla Pesto is a must try! You'll feel great after eating a fresh healthy meal such as this one and still love every bite of it!

Is that tongue marks on my screen from trying to lick it? NASTY! 

Chicken Zucchini Alla Pesto

For the chicken

4 Chicken breasts. (If their thicker I filet them down to thinner pieces)

1 Tablespoon jarred pesto (Can be found in fresh section of grocery)

2 Tablespoons olive oil

1 Tablespoon vinegar

1/2 Teaspoon salt

1/2 Teaspoon pepper

*Marinate your chicken breasts in this mixture from 30 minutes to 24 hours.*

For the zucchini pasta

4 Medium sized zucchini

1 white onion

2-3 Tablespoons jarred pesto (can be found in fresh section of grocery)

2 Tablespoons butter

1 Teaspoon salt

1 Teaspoon pepper

*Optional* 1/2 Teaspoon minced garlic

Parmesan cheese for garnish! 

Heat a skillet with some melted butter in the bottom or your grill to cook your marinated chicken. Once heated cook until done. Using your Vegetti, slice down your Zucchini. Chop your onions. Heat a skillet to medium high heat and melt butter and optional garlic together. Once melted sauté your onions until caramelized then add your zucchini for a quick sauté. It won't take long. Once all vegetables are cooked add your pesto and spices and stir together. Let simmer for a minute or two then serve with chicken breasts sliced down and served on top.

Bon Appetit!

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Grilled Steak Salad

Tis the season to be grilling! Fa-la-la-la-LA-la-la-la-LA!

I love to grill! Flavors that the grilling process brings out of food is just something my taste buds can't say no to. You can bet majority of our summer dinners are made on the grill. Sometimes in the winter, too. Oh its snowing? No problem hand me a jacket I'll be fine! With all the wild game in our freezer I'm always getting out packages to defrost, marinade and await their time to hit the grill. Having all the wild game year round leaves me always trying to be creative and come up with a different recipes to try with it other then steak, steak, steak. Not bashing steaks. I could eat them all the time. Putting a twist on just a plain ole steak makes for something new and fresh on the dinner table.

Grilled steak salad is abundant with flavor but yet a light dinner perfect for those hot summer evenings! So get your hands on some steak and lets get crackin'!

I could eat this picture... Literally... No Joke...

Grilled Steak Salad

2 marinated Pounds of steak. I use McCormick Smoking sweet tea marinade

Head of Lettuce *Romain, Iceberg mix is what I use*

1/2 Cup chopped tomato's 

1 Bell pepper chopped

1 onion chopped

1/2 Cup shredded cheese 

 Ranch dressing

Crispy Corn strips

Salt & Pepper

Salad directions

Heat your grill. While heating slice all your veggies and put in a large salad bowl. Grate cheese and sprinkle over the top. Toss ingredients together! Once grill is heated throw your steaks on and cook until desired temperature. I am a medium rare gal so just a quick couple minutes on both sides and set them aside for a little resting period just a couple minutes or so is all they need. Once rested I take the steaks and slice them down into strips. Layer starting with your lettuce/veggie mix and lay desired amount of steak over the top. Sprinkle desired amount of crispy strips and drizzle ranch over everything and enjoy!

Directions for the crispy corn strips

Slice 15 Corn Tortillas into four triangle pieces. Take each triangle and slice down from the edged into skinny strips. Fry in deep fryer or in a pot on the stove at 375. Be very careful with hot oil. Fry until they begin to feel crisp and have a slight golden color using metal tongs take them out and place on a paper towel lined plate. They will brown more as they drain so take them out before they get dark. Sprinkle some sea salt over and boom! Crispy corn strips!

*TIPS*

 For beef eaters I would use a flank/skirt steak cut. For wild game eaters I would use back-strap steak cuts. I usually allow my steaks to marinate for about a day or so. As for cheese I use cheddar or pepper jack but any cheese will work in this recipe. Marinade choice is up to you but the smoking sweet tea marinate is what I have found that fits this salad the best and has the best flavor. McCormick marinade mix's are amazing I use them religiously! I hate bottled ranch dressing, so I recommend using homemade. Even if its made from the powder packets you buy it tastes so much better than the bottle specially if you add some red pepper flakes to your dressing after its made! A vinaigrette works good on this salad as well for a lighter choice! As for crispy strips.. Use lots... lots of crispy strips! Their addicting! 

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Kale Chips

So I have been trying hard to behave lately when it comes to meals and snacks. I know, I am the one that just posted Kool Aid Ice Cream last week. Let's get real though who doesn't like ice cream? It's okay to have a cheat treat every once in a while. Makes you appreciate your clean eating habits!

I got a bunch of kale in my Bountiful Basket.... Usually when I get a bunch of kale zuppa toscana soup is going through my mind. That soup is delicious and all but its 90 degrees outside here. I'll pass on soup. Anyways! I am a snacker. It's my downfall. So I try to be cautious of what I snack on. Nothing more than headway when looking at the scale and in the mirror sparks wanting to eat clean! You just feel so proud of yourself and your body is fueled not fed. Kale chips is a healthy quick snack that will leave you with NO guilt! Well one time I ate a whole bunch of kale turned into chips. It bakes down, That makes it okay right? Fine, extra few reps of mountain climbers! HEY better than eating a whole bag of potato chips!!

Anyways, Give this recipe a try and enjoy a healthy snack!
Turn your oven to 350 and let's do this!

Kale Chips

Kale Chips

1 Bundle fresh kale

1/2 Tablespoon Olive Oil (Give or take)

1 Teaspoon sea salt

Heat oven to 350. Cut your kale off of the main stems leaving just pieces of the leaves behind. Cut into bite sized pieces. Spread out in a single layer on a cookie sheet and drizzle/spray your olive oil over the bed of kale. Sprinkle salt over it all and bake for 10-15 minutes or until crisp. Watch out for your edges burning. It won't take long so keep an eye on it while its baking. 

*TIPS* I use a Misto Oil Sprayer for spraying my olive oil over bed of kale. Works like a charm! I have also added other flavors to these as well. Red pepper flakes for a spicy twist. Parmesan for an cheesy spin. Even just seasoned salt if you desiring more than just sea salt. I use coarse ground sea salt when making this recipe but whatever you have on hand will be fine. Be creative and come up with other varieties to flavor up this healthy snack! 

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