I’m violating my own idea of a gratin here. Mine is of a shallow vegetable dish with a light topping of breadcrumbs, fine breadcrumbs. Maybe cheese in the topping or sauce. Still, this venison gratin, as I’m calling it, is … Continue reading Leftover Garlic Bread? Make a Gratin
Once I started roasting vegetables, whether on the grill or in the oven, it became my preference. Roasting brings out natural sweetness while keeping crispness and sometimes adding a little char. In the winter, I’m not really in the mood … Continue reading Roasted Slaw
I know it seems too soon to post another muffin recipe, but the Tropical Muffins are gone, because my husband was eating them two and three at a time. Well, these are not so sweet, with only half the sugar, … Continue reading Sour Cream Carrot Breakfast Muffins
Quick, because I’m using pork tenderloins instead of a cut that benefits from long cooking, like a pork shoulder. In fact, after browning the tenderloin cubes, You only add them to the sauce at the last minute before serving. One … Continue reading Quick Pork and Pepper Ragout
I’ve been on a short vacation and then fruitlessly hunting for deer, but before I went away, while we still had unusually warm weather, I cooked some beef short ribs on the grill in my cast iron dutch oven. I … Continue reading Braised Beef Short Ribs on the Grill
Nothing fancy here, just an old-fashioned beef stew with barley instead of potatoes. As you know, I try to call anything in a bowl that might be mistaken for soup, stew, to make an end run around my husband and … Continue reading Beef Barley Stew
This recipe would make a nice alternative to sugary baked beans at your next cookout. These lentils are flavored with thick, smoked bacon, onion, garlic, celery, and carrot for a hearty main or side dish. Lentils are great when you … Continue reading Bacony Lentils with Adobo Sour Cream
Yes, I’m calling it soup and my husband will just have to deal with it. I’ll make him some garlic bread to dredge in it. I’m starting with packaged chicken stock, but cooking the chicken in that stock for a … Continue reading Creamy Chicken and Rice Soup
Technically not shepherd’s pie, unless I sacrifice one of my lambs for the filling—if I were a shepherd. I’m a hunter, so am using a pound of ground venison from the fall muzzleloader season deer in the freezer. Maybe I … Continue reading Venison Shepherd’s Pie
The third of the ham dinners, this casserole is a variation of the Cheesy Chicken Rice Casserole, with more focus on making a sauce. In the original, the chicken partially cooked in the casserole, and the sauce formed from sour … Continue reading Cheddar Ham and Rice Casserole
This pot pie uses the chicken thigh meat I cooked in my recent chicken fest. I thought about just making a chicken and biscuits casserole, but I haven’t made a pot pie in a long time and settled on that … Continue reading Chicken Pot Pie with Buttermilk Crust
I wanted to make fried dumplings, but couldn’t find dumpling wrappers and didn’t want to fool around with cutting the egg roll wrappers into circles, so egg rolls it is. Not much different in ingredients or flavor from the other … Continue reading Deep Fried Pheasant Egg Rolls
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