I was trying to think of what to stuff in this mini bacon-wrapped meatloaf, and then my husband brought in a bunch of poblanos from the garden. Usually I stuff the poblanos with meat and cheese, so it was just … Continue reading Inside-Out Stuffed Poblanos. Smoked. With Bacon.
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
My favorite way to use the slow cooker is on the high setting, where I can count on meats not being dried out and flavorless. That’s what I find happens when you cook meat for 8-10 hours while you are … Continue reading Slow Cooker Pulled Chicken
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
Still looking at ways to get around using dairy with lactose, whether in desserts or main dishes. Coconut milk comes in handy as a substitute in desserts, and I find the coconut taste mild enough that it doesn’t interfere with … Continue reading Pear Clafoutis with Coconut Milk
I had a nice Cuisinart slow cooker for a long time, but the removable crock got a hairline crack, and eventually it leaked badly into the cooker. I don’t use a slow cooker very often, especially now that I’m retired … Continue reading New Gadget, Same Pulled Pork
I really love the dry rub I have been using, borrowed from Chowhound and only slightly varied. It’s salty and spicy and just a little sweet—it’s everything I want in a BBQ sauce, without the vinegar/tomato/molasses base. I have bad … Continue reading From Dry Rub to BBQ Sauce
I’m still hooked on my oven-fried chicken, but for a change, I thought I’d add the extra step of marinating it beforehand, and that was a good idea. It’s not uncommon to marinate chicken before frying, especially with buttermilk, a … Continue reading Sour Cream Oven-Fried Chicken
So one way not to cook so many hamburgers on the grill is to smush all the ground beef into a meatloaf, right? There is a lot of inspiration on the web for wrapping rolls of meat in bacon and … Continue reading Grilled, Bacon-Wrapped Meatloaf
Okay, so I miscalculated how much time the giant package of chicken thighs and the over 7 lb roasting chicken needed to thaw in the refrigerator, and instead of it falling on two consecutive days, it arrived all at once … Continue reading Cook ALL the Chicken!
That was the last package of venison cubes from my fall muzzleloader deer. All the ground meat is gone, too. There is one package of backstrap left and maybe I will save it for the grill if this winter will … Continue reading Venison Skewers