Well, I would really call it soup, but my husband frowns at soup, so stew it is. Plus, he eats it over rice 🍛and I slurp it out of a bowl 🥣. We have a freezer full of walleye currently, … Continue reading Thai Coconut Curry Walleye Stew
It was inevitable that with all the tomatoes my husband plants every year, I would come around to tomato jam. I could stick to making only sauce or roasted tomatoes for the freezer, because we always run out before the … Continue reading Maple Tomato Jam
Here’s a quick and versatile way to grill a pork tenderloin. I’m marinating mine in teriyaki sauce—not the sticky stuff in a bottle—and then serving it with brown rice noodles, but you could marinate it or baste it with any … Continue reading Grilled Teriyaki Pork Tenderloin
I’m just about done with last season’s pheasant supply in the freezer. Last year, I made just about every type of pheasant meatball I could think of, so I’ve tried to find some other things to do with it this … Continue reading Coconut Pheasant Satay
I christened the Weber® Wok I got at the end of last season’s grilling period with beef and broccoli. Good choice. It was really quick and really good. In hindsight, I would make one significant change to how I cooked … Continue reading Beef and Broccoli on the Grill
I’m always looking for ways to change up the old grilled hamburger in the summer, like tonight for example when I made meatloaf burgers. They made a better version of a meatloaf sandwich, more tender than a regular hamburger and … Continue reading Spicy Grilled Ground Meat Kebabs
Maybe this is mostly a meatball recipe, because the stuff you put in your noodle bowls, other than the noodles, doesn’t need to be prescribed—it’s more likely to be directed by what’s available at your grocery on any given day. … Continue reading Miso Ramen Noodle Bowls with Pheasant Meatballs
Of all the dishes I’ve done with pheasant, I don’t think I’ve tried any slow cooker recipes, so here’s my first (and I finally added a Slow Cooker category). It cooks rather quickly, even in a slow cooker, at just … Continue reading Pheasant Breasts—Butter Chicken Style
Still one more orange recipe, because I have just a little orange juice left, plus one of the oranges from the previous featured post photo. This is not about brining or marinating, although the finished dish includes the leftover marinated … Continue reading Orange Coconut Curry Sauce
First, I have a hard time calling Memorial Day a holiday, having had a parent die in a war, but while it’s not all fireworks and getting drunk around here, I do make food like I would make for any … Continue reading Dishing Out the Holiday Food
Brown basmati rice, sautĂ©ed in coconut oil with ginger and scallions, then baked in full fat coconut milk and chicken broth with almonds. A very creamy rice side dish. I served it with quick-sautĂ©ed pheasant strips, also with ginger, scallions, … Continue reading Baked Coconut Ginger Almond Rice
This is a pretty quick and easy curry, unless you count all the work Missy did to find us the pheasants. Aside from grinding the meat myself, which is really pretty quick, I cut corners by using prepared curry powder, … Continue reading Pheasant Meatball Curry
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