Wayfinder's Galley

Cody

The Best Chili Recipe

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Look no further!! With double meat and just the right amount of spice, this is the Best Chili Recipe!

Look no further!! With double meat and just the right amount of spice, this is the Best Chili Recipe!

About ten years ago, a friend of mine was talking about his delicious chili recipe.  He was hyping it up to the max.  Even taking it so far as to say, “It’s probably the best chili you’ve ever had in your life!” So, obviously, I had to try this stuff.  Lo and behold, it was the best chili I had ever tasted! 

The Best Chili Recipe

Look no further!! With double meat and just the right amount of spice, this is the Best Chili Recipe!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

  • 1 lb. ground beef
  • 1 lb sirloin steak
  • 1 onion
  • 1 poblano pepper
  • 2 tbsp fire roasted green chile peppers
  • 1 can fire roasted tomatoes
  • 1 can dark kidney beans
  • 1 can light kidney beans
  • 2 tbsp tomato paste
  • 1 packet chili seasoning
  • 2 cups beef broth
  • Salt & Pepper to taste

Instructions

  1. Heat a Dutch oven (or pot) over medium/medium-high heat. Brown the ground beef first, using a small portion of the chili seasoning to add some flavor to the meat. Salt and pepper the steak to taste and thinly slice. Once the meat is partially browned (about 3/4) you can add the steak (Tip: I highly recommend giving the steaks a quick sear in a cast iron or on a grill before slicing to increase flavor) Cook for approximately 5 min, or until the ground beef is thoroughly cooked.
  2. Chop the onion and pepper. Mix in the onion, poblano, and chile peppers. Then dump the tomatoes, beans, broth, and remainder of chili seasoning and stir well. Bring to a boil.
  3. Add the tomato paste and stir well, evenly distributing the paste throughout. Reduce heat and cover. Allow to simmer for at least 30 min.
  4. Enjoy.

Notes

For an alternative to the chili packets, check out Flavor God seasonings

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 669mgCarbohydrates: 17gFiber: 4gSugar: 3gProtein: 40g
© Cody
Category: Main Dish
For other delicious recipes, check out Southwestern Chili and Loaded Potato Chili!

Loaded Potato Chili

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Break away from the norm with a bowl of hearty Loaded Potato Chili!!!

Break away from the norm with a bowl of hearty Loaded Potato Chili!!!

So, to be honest, I stumbled across greatness by complete accident. A friend of mine invited me over one night to watch a fight.  I had already planned to make chili for supper so it worked out great! I offered to just bring the pot along as our contribution to the smorgasbord that usually accompanies such events. While in the the kitchen cooking, I noticed that we had a bag of potatoes that needed put to use soon or they’d go to waste.  I shrugged my shoulders, why not? Into the chili, they went. 

Before we ate, I gave my disclaimer that I had never made chili like this before and “kind of just winged it”.  As I removed the lid, my friend gasped, “I love potatoes!” The true excitement in his voice put a smile on my face.  Let me tell you, this chili did not change his mind about potatoes.  It was delicious!!! Try it out!

Loaded Potato Chili

Loaded Potato Chili
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 lb bison
  • 2 Yukon gold potatoes (cubed)
  • 1 sweet onion (chopped)
  • 1 can fire roasted tomatoes
  • 1 can dark kidney beans
  • 1 jalapeno pepper (diced)
  • 1 poblano pepper (chopped)
  • 2 tbsp tomato paste
  • 1/2 tsp garlic (minced)
  • 1 packet of mild chili seasoning
  • 1 cup beef broth
  • 1 cup water

Instructions

  1. Brown the meat over medium heat. Sprinkle some of the chili seasoning* over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help reduce the number of dishes used.
  2. Slice and dice! Cut the potatoes into small cubes, chop the poblano and onion, and dice the jalapeno. If you're using fresh garlic, mince it. You can buy the garlic already minced though (click here).
  3. Return to your Dutch oven (or pot), add the tomatoes, jalapeno, poblano, onion, garlic, beans, and potatoes. Season with chili seasoning* and mix well. Top with the broth and water. (Optional, replace the cup of water with an additional cup of broth.)
  4. Bring the chili to a boil. Add the tomato paste and stir well. Reduce heat and cover. Allow to simmer for at least 30 minutes (longer if you wish).

Notes

* I've said this numerous times, but I rarely buy seasoning packets. I often use a combination of Flavor God seasonings. Everything, Spicy Everything, Chipotle, and Ghost are all solid combo options when making chili.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 527mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 21g
© Cody
Category: Main Dish
For other delicious recipes, check out Southwestern Chili and The Best Chili!

Southwestern Chili

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Chili and hunting season go hand in hand.  If fall itself doesn’t spark the crave, the often cold days that accompany late season definitely will.  What better way to counter a day in the cold outdoors than a warm bowl of chili!? To keep from seeming like we eat the “same old thing”, I like to change it up a bit every now and then.  With a southwestern twist, this recipe is a great alternative to the standard bowl of chili. 

With a southwestern twist, this Southwestern Venison Chili is a great alternative to the standard bowl of chili. 

What is Southwestern Chili?

Chili itself already contains some southwestern seasonings like chili, onion and garlic powder, cumin, etc.  Southwestern Chili adds a bit more flare like poblano peppers, green chili peppers, roasted corn and bell peppers, and venison taken during Southern Colorado’s archery season. Using roasted Hatche green chiles from Southern Colorado or New Mexico would make it even more authentic.

Using Ground Venison in Chili

Any ground venison can be used in this recipe. So, if you have your deer taken to the local processor, that works great! However, when processing your own meat, I choose to handle chili meat differently than the average grind for burgers.  Typically, I find an 85/15 ratio of meat to fat to be ideal for burgers.  For chili meat, though, no fat is added, and it only passes through the grinder once.  Also, I like to add chili seasoning to the meat before grinding to improve flavor.  

With a southwestern twist, this Southwestern Venison Chili is a great alternative to the standard bowl of chili. 

How to make Southwestern Venison Chili.

Brown the ground venison over medium heat. Sprinkle some chili seasoning over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help increase flavor and reduce the number of dishes used.

Strain and press a can of corn by pouring it into a strainer and pushing with your hand until you remove as much liquid as possible.

Place a cast iron skillet over medium-high heat and add butter. Once the butter is melted, dump the corn into the skillet. After the corn is slightly browned and starts to release a popcorn-like aroma, add the chopped onion. Stir regularly until the onions are softened, but not quite fully caramelized.

Chop the poblano bell pepper. If you’re using fresh garlic, mince it. You can buy the garlic already minced though. Then, add the corn, onions, green chiles, poblano, bell pepper, beans, tomatoes, garlic, seasonings, and black pepper and mix well. Top with water and broth and bring to a boil. Add the tomato paste, reduce heat to low, and cover. Allow to simmer for at least 30 minutes.

With a southwestern twist, this recipe is a great alternative to the standard bowl of chili. 

One of my friends was able to let an arrow fly on a muley while we were trying to fill some OTC archery elk tags in Southern Colorado. He was kind enough to share some of his harvest and wanting to let the region that the food came from shine through, I decided to use some of the ground venison for Southwestern Venison Chili. Toss some Fritos and/or grilled cheese in the mix after a day of hunting and you just might set yourself up for a slumber worthy of waking up and doing it all over again!

Southwestern Chili

Ingredients

  • 1 lb Venison
  • 2 tbsp diced green chiles
  • 1 poblano, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 can of corn
  • 1 tbsp butter
  • 1 can dark kidney beans
  • 1 can of fire roasted tomatoes
  • 1/2 tsp garlic, minced
  • 1 tsp black pepper
  • 1 cup beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1/2 packet of chili seasoning*
  • 1/2 packet of taco seasoning*

Instructions

  1. Brown the meat over medium heat. Sprinkle some of the chili seasoning* over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help reduce the number of dishes used.
  2. Strain and press the can of corn by pouring it into a strainer and pushing with your hand until you remove as much liquid as possible. You want to press firmly, but not hard enough to mash the kernels.
  3. Place a cast iron skillet over medium-high heat and add the butter. Once the butter is melted, dump the corn. After the corn is slightly browned and starts to resemble the smell of popcorn, add the chopped onion. Stir regularly until the onions are softened, but not quite fully caramelized. Careful not to burn.
  4. Chop the poblano bell pepper, and onion. If you're using fresh garlic, mince it. You can buy the garlic already minced though (click here).
  5. Return to the dutch oven. Add the corn, onions, green chiles, poblano, bell pepper, beans, tomatoes, garlic, seasonings, and black pepper and mix well. Top with water and broth and bring to a boil. (Optional - ditch the water and just use 2 cups of broth).
  6. Add the tomato paste, reduce heat to low, and cover. Allow to simmer for at least 30 minutes.

Notes

* I use Flavor God Taco Tuesday and Everything seasoning in this one!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 484mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 23g
© Cody
Category: Wild Game
For other delicious recipes, check out The Best Chili Recipe and Loaded Potato Chili!

Chili Mac

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This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won’t break the bank!

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!

Behold, the coveted Chili Mac! Once upon a time, in undisclosed lands across the globe, the young men of America’s military (the Marines, at least) reduced themselves to dog piles, strange methods of bartering, and “friendly competition” for this very meal.  Of course, I’m talking about the MRE, Menu 10 Chili and Macaroni.  With a shelf life that is measured in years and easy, quick-heat instructions, it was one of the most sought meals in the field.  All you had to do was add water and prop it up against a rock or something. 😆 Literally, that’s what the instructions say!!Giving homage to my field food days, I still put this on the dinner table occasionally.  It’s easy, cheesy, and overly satisfying.  This dish is also a great option for serving a large crowd because you can provide hearty portions in bulk size. Plus, it doesn’t cost a lot of time or money. 

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!Chili Seasoning

So, the easiest route here is going to be the chili seasoning packs that you can purchase at almost any grocery store.  That is what will be in the recipe below.  With that being said, that is rarely the route that I take.  I often combine a variation of Flavor God seasonings, such as Everything, Spicy Everything, Taco Tuesday,  and Chipotle to name a few.   Another option is to make your own.  Creating your own spice rubs and blends involves a fair amount of time and even more trial and error.  Also, the end result can depend on your personal palate. Overall, the below ingredients should be a good starting point for most. 

  • 1 tbsp chili powder
  • 1/2 tbsp smoked chili powder
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp red pepper

The Noodles

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!Naturally, when I think Macaroni, the first thing that pops into my head is elbow noodles. Those work here, obviously, but so do many other types of noodles (see left photo).  I encourage you to try out different types to find your favorite.  Noodles such as rotini, rigatoni, penne, bowtie (farfalle), ziti, and shells (conchiglie) are all possibilities.  I’d probably steer clear of the stringy noodles such as spaghetti, angel hair, linguine, etc., though. Regardless of which you choose, I do have one tip.  The ones with ridges in the sides like Barilla Elbow noodles (above) or Rigatoni (left), seem to hold sauce and cheese better. 

 

 

 

Chili Mac

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 45 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 1 packet of Chili seasoning
  • 16 oz of macaroni noodles
  • 1 lb of ground meat
  • 12 oz of American cheese (shredded or cubed)
  • 1 can of fire roasted tomatoes
  • 1/2 onion (chopped)

Instructions

  1. Bring a large pot of water to a boil. Add the pasta and boil for 8-10 minutes, or cook per package instructions. Stir occasionally.
  2. In a dutch oven, season the meat with chili seasoning and brown over medium high heat.
  3. When the meat is browned about halfway, add the onion. Continue cooking until meat is fully browned.
  4. Add the fire roasted tomatoes to the meat and onion. Be sure to scrape the bottom to remove any brown bits. Lower the heat to medium and allow it to cook down for about 5 minutes.
  5. Drain the pasta and add to the dutch oven with the meat, onions, and tomatoes. The meat mixture should have developed a "pasty" texture. Reduce heat to low and mix well.
  6. Slowly pour in the cheese, stirring continuously. Feel free to use different cheeses here. I've done the cheddar and American mix, like in the Zesty Mac & Cheese recipe, and a mix of Velveeta and Mexican 4-cheese blend, too. All are equally tasty in their own way.
  7. Cover and let sit on low for a few minutes as the cheese melts thoroughly. Stir regularly to prevent clumping.
  8. Remove from heat, serve, and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 930mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 31g
© Cody
Category: Main Dish

 

The Woodsman’s Rice

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This Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!

This hand-picked Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!

These friends of ours have family in Minnesota who send rice down pretty regularly.  Having never been, I had no idea that rice was kind of a big thing there (among others). It was only when they passed some over to us that I realized, this is not your average rice! It has it’s own texture and taste that, to me, separates it from other grains that I’ve gotten in stores.  Luckily, they’re third generation producers of 100% natural wild rice harvested from local Minnesota lakes and offer it at American Wild Rice Co.

The first time I ever had the luxury of tasting this hand gathered gift was in a pheasant casserole that a buddy brought to our wild game cookout. It was one of, if not the best, dishes there and comparable to this Chicken & Wild Rice Casserole recipe. Naturally, having had it in a casserole, replicating that concept came first.  Then, I used it in Chicken & Wild Rice Soup with the same result…….amazing! Wanting to incorporate this as a side, mainly to fuel my Whole Chicken kick, I starting testing out some ideas.  After only a couple batches of rice that needed some help at the end, I ended up with this recipe.  It pairs well with any meat or can stand alone as it’s own dish.

Enjoy!

The Woodsman's Rice

This Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!
Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 1 1/2 Cups natural wild rice
  • 2 cups water
  • 2 cups chicken broth
  • 1 tbsp oil
  • 1 onion, chopped
  • 1/2 rib celery, chopped
  • 1 carrot, chopped (or 10-12 baby carrots. sliced)
  • 1 tsp minced garlic
  • 1/4 cup cashews (halves and pieces)
  • salt & pepper to taste

Instructions

  1. Rinse the rice thoroughly until the water runs clear.
  2. Add the water and broth to a pot and bring to a boil (feel free to use vegetable broth or beef broth) and add in the rice. Reduce heat to low and cover, allowing the rice to cook for about 30 minutes.
  3. While the rice is cooking, place a skillet over medium heat and swirl the oil around the bottom. When the oil begins to shimmer, add the garlic. Let the garlic brown for 20-30 seconds before adding the remaining vegetables. Allow the vegetables to cook until soft and the onions begin to brown slightly (approx. 15 minutes).
  4. Push the vegetables to the side of skillet creating an opening in the center. Place the cashew halves and pieces in the center for a quick toast before mixing with the vegetables.
  5. After the rice has cooked for 30 minutes, stir in the vegetables and cashews and re-cover. Cook for 15 additional minutes, stirring occasionally.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 357mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g
© Cody
Category: Side Dish

Chicken & Wild Rice Casserole

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This Chicken & Wild Rice Casserole with Minnesota wild rice, jalapenos, and cheddar is a great, easy-to-make dinner choice!

This Chicken & Wild Rice Casserole with hand-picked Minnesota wild rice, jalapenos, and cheddar is a great, easy-to-make dinner choice!

Remember the Air Fryer Whole Chicken recipe, where I raved about the seemingly endless options of cooking a whole chicken? Well, this is one of those options and only requires half of the chicken while still providing a variety of light and dark meat throughout the casserole.

The first time I had this casserole, it was filled with grilled pheasant that a friend of mine brought back from a Veteran hunt that he was able to attend.  It was delicious! Pheasant isn’t overly abundant around here, so I subbed in chicken for a comparable dish. 

If you’re meal prepping, feeding a crowd, or just want something warm and gooey on a cool day; tread carefully! This casserole can have you stuffed in comfy pants and on the couch before you know it!!

 

 

Chicken & Wild Rice Casserole

This Chicken & Wild Rice Casserole with Minnesota wild rice, jalapenos, and cheddar is a great, easy-to-make dinner choice!

Ingredients

  • 1/2 Chicken, pulled
  • 1 1/2 cups natural wild rice
  • 2 cups water
  • 2 cups chicken broth
  • 2 jalapenos, halved and sliced
  • 8 oz mild cheddar, shredded
  • 1 tsp garlic, minced
  • 1/2 onion, chopped
  • salt & pepper to taste

Instructions

  1. For the chicken, I start with a whole bird but only half is used in this recipe. You can air fry, roast, bake, grill, or smoke it! Whatever your preferred method, just remove the skin and pull half of the chicken off the bone. For an easy whole chicken recipe, click here.
  2. In a pot, bring 2 cups of water and 2 cups of broth to a boil. Rinse the rice thoroughly (until water runs clear), add to the pot, and stir. Reduce heat to low and cover, allowing to simmer for about 45 minutes. Stir occasionally.
  3. While rice is cooking, chop the vegetables and shred the cheese. Remove the seeds from the peppers to reduce the heat (optional). If your chicken hasn't already been pulled, do that now.
  4. Place a skillet over medium high heat. Add the garlic, onions, and jalapeno and allow them to cook for about ten minutes, or until brown.
  5. Return to the rice (after 45 minutes) and remove from heat. Stir in the chicken, vegetables, and cheese. Mix well.
  6. Pour into a casserole dish and spread evenly. Place in the oven at 425 for 10 minutes, until the cheese is fully melted and the top is slightly crisped.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 423mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 10g
© Cody
Category: Main Dish

Three Cheese Tortellini

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Easy, budget friendly, and filling, this tortellini with homemade sauce will likely have you returning for seconds…….or thirds. And, kids love it!!

Easy, budget friendly, and filling, this tortellini with homemade sauce will likely have you returning for seconds…….or thirds. And, kids love it!!

Three Cheese Tortellini

My family loves pizza and pasta!  Three Cheese Tortellini is an easy pasta recipe that helps break away from the typical spaghetti nights. If your spread thin and short on time, using your favorite jar of sauce will have you a quick dinner in minutes.

What Sauce Goes with Three Cheese Tortellini?

There are two types of sauce that pair well with three cheese tortellini.  The first is a tomato based, red sauce.  That is what we’re using in this easy pasta recipe.  The second type is alfredo sauce! For a delicious Three Cheese Tortellini Alfredo Sauce, click here.  You can’t go wrong with either.

Now, for a quick dinner recipe, there’s nothing wrong with using store-bought sauce from a jar.  It’s hard to beat homemade sauce, though!

Easy, budget friendly, and filling, this tortellini with homemade sauce will likely have your returning for seconds…….or thirds. And, kids love it!!

How to Make the Best Homemade Tomato Sauce for Three Cheese Tortellini

Add fire roasted tomatoes, a quartered onion, minced garlic, and garlic seasoned salt, and olive oil to a pot and bring to a boil.  Reduce heat to medium low, add fresh basil, and let simmer for approximately 20 minutes, stirring occasionally. Be careful to not disperse the basil when stirring. To help avoid this, you can tie the basil stems together using butcher’s twine.

Remove the pot from heat, take the bundle of basil out, and dump the sauce into a blender/food processor. Blend until it reaches your desired consistency.  I typically land somewhere between chunky and smooth.  Return to pot and add 1-2 basil leaves and 3-4 halved garlic cloves.  The chunks of garlic are a welcomed burst of flavor hidden within the tortellini. Allow to simmer on low for 10-15 minutes before serving.

Easy, budget friendly, and filling, this tortellini with homemade sauce will likely have you returning for seconds…….or thirds. And, kids love it!!

Tips for the Best Tortellini Alfredo

Add Chicken.  Turn this easy meal into Chicken Tortellini by adding some chopped grilled chicken breasts or some pulled chicken from your Air Fryer Whole Chicken.  You can even use a rotisserie chicken from the store to keep it super simple.

Use Fresh Ingredients.  As with most simple and delicious recipes, fresh ingredients are best.  You’ll notice that the homemade sauce calls for fresh basil and fresh garlic cloves but don’t let it stop there.  Sprinkle some fresh parmesan over the top of the pasta and garnish with some fresh chopped Italian herbs.

Other Pasta Recipes

Three Cheese Tortellini Alfredo

Slow Cooker Pasta Fagioli

One Pan Shrimp Pasta

Three Cheese Tortellini

Easy, budget friendly, and filling, this tortellini with homemade sauce will likely have your returning for seconds…….or thirds. And, kids love it!!

Easy, budget friendly, and filling, this three cheese tortellini with homemade sauce will likely have you returning for seconds…….or thirds. And, kids love it!!

Cook Time: 35 minutes
Total Time: 35 minutes

Ingredients

  • 1 Bag of Three Cheese Tortellini
  • 2 cans of fire roasted tomatoes
  • 1 onion quartered
  • 3-4 garlic cloves
  • 1 stem of basil (with the leaves on)
  • 1/2 tsp minced garlic
  • 1 tbsp olive oil
  • Fresh grated parmesan cheese to taste

Instructions

The Sauce:

Add 2 cans of fire roasted tomatoes, 1 onion (quartered), 1/2 tsp of minced garlic, 1 tbsp of garlic seasoned salt, and 1 tbsp of olive oil to a pot and bring to a boil. Reduce heat to medium low, add basil (saving 1-2 leaves), and let simmer for approximately 20 minutes, stirring occasionally (be careful to not disperse the basil when stirring). Remove the pot from heat, take the basil out of the pot, and dump the sauce into a blender/food processor.. Blend until it reaches your desired consistency. I typically land somewhere between chunky and smooth. Return to pot and add 1-2 basil leaves and 3-4 halved garlic cloves. The chunks of garlic are a welcomed burst of flavor hidden within the tortellini. Allow to simmer on low for 10-15 minutes before serving.

The Pasta:

Bring 4-6 quarts of water to a boil and cook the pasta per the instructions on bag.  The Barilla Tortellini says to cook for 10-11, but I tend to push it a couple minutes longer to reach my liking.

Drain pasta

Add the sauce. If you don't want to mess with making your own sauce, add your favorite store-bought, red pasta sauce. My number one for this dish is Mezzetta Whole Garlic and Sweet Basil. Newman’s Own Tomato & Basil is a good one, too.

Stir gently.

Serve in a bowl and cover with the desired amount of grated parmesan cheese.

Notes

Add some chopped grilled chicken tenders!

Recommended Products

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 521mgCarbohydrates: 41gFiber: 2gSugar: 3gProtein: 12g
© Cody
Category: Main Dish

Smothered Venison Backstrap

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As deer season comes to an end here, I hope there are some restocked freezers out there.  This smothered venison recipe is an all time favorite and a must try for your backstrap deer meat!!!

As deer season comes to an end here, I hope there are some restocked freezers out there.  This smothered venison recipe is an all time favorite and a must try for your backstrap deer meat!!!

The Best Fried Deer Backstrap Recipe

I got this recipe from a good friend of mine.  He’s a hunting machine with the genetics of a silverback and the linguals of a wild turkey! And ol’ dude can cook, too!! So can his wife! Most of her desserts I would eat for breakfast, lunch, and dinner (may or may not have done that more than once……just saying).  They had us over for dinner one night, years ago, and his wife fed us this.  Literally, it instantly became one of my favorite wild game meals! They didn’t have a name for it and “that smothered tenderloin thing mom used to make” was a mouthful in itself, so “Flannery Special” was born.  It is a regular “go-to”. Actually, we enjoyed it at their house just the other day!

Ingredients for Smothered Deer Backstrap 

The ingredients for this deer backstrap recipe are pretty similar to your basic ingredients for frying any meat.  You need:

  • Venison backstrap cut into 2″ cubes
  • cream of mushroom soup
  • flour and breadcrumbs, or you favorite fry mix 
  • seasoned salt, salt and pepper
  • eggs
  • oil for frying

How to Cook Smothered Deer Backstrap

The first thing to do is create your battering station. Do this by placing flour on one plate, eggs in a bowl (beaten), and the breadcrumbs/flour mixed on another plate. Season both plates to taste with the seasoned salt and pepper. Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture. You can also substitute your favorite fry mix and follow the battering directions on the label. 

Fry the battered cubes until they are golden brown, be careful not to overcook here.  You’re wanting the meat to be medium rare. Remove the backstrap from fryer and place on a wire roasting basket to drip/dry. Place the meat in a baking dish and cover with cream of mushroom. Bake until the cream of mushroom starts to bubble and brown.  

Tips for Cooking Venison:

One of the most common mistakes when it comes to cooking venison, and other wild game for that matter, is overcooking it.  Don’t do it! Cuts like deer backstrap should be cooked to no more than medium.  Anything else is called jerky 😜. The same applies to this backstrap recipe.  Fry to medium rare then bake until medium (just long enough to heat the cream of mushroom).  If you cook too long during either phase, you might end up with a tough chunk of meat covered in soup and that sounds substantially less appetizing. 

What to Serve with Smothered Venison

Traditionally, this recipe has always been served with two things: wild rice and green beans. We rarely venture from this plate because it’s just that good! Sometimes, the green beans do get the axe, though.  Going  “meat and potatoes” with this recipe is real easy to do. The meat is the star of the show, so not much else is needed to leave you satisfied.  To really go “meat and potatoes”, try these delicious mashed potatoes in place of the rice.

Other Wild Game Recipes:

Nashville Hot Deer Nuggets 

Sloppy Joes 

Duck Popper Sliders

Smothered Venison Backstrap

This smothered venison recipe is an all time favorite and a must try!!!

Ingredients

  • 1.5 lbs of venison cut into 2" cubes
  • 1 large can cream of mushroom
  • flour
  • breadcrumbs
  • seasoned salt
  • salt and pepper
  • 1-2 eggs

Instructions

  1. Heat your choice of oil in a skillet (med-high) or deep fryer (365 degrees).
  2. Create your battering station by placing flour on one plate, eggs in a bowl (beaten), and the breadcrumbs/flour mixed on another plate at a ratio of roughly 80/20. Season both plates to taste with the seasoned salt and pepper.
  3. Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture.
  4. Fry the battered venison until golden brown and the meat is about medium rare (130 degrees).
  5. Place the medium rare venison into a baking dish and cover with cream of mushroom. Salt and pepper to taste.
  6. Bake at 400 for 10-15 minutes.

Notes

* Best served with wild rice and green beans.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 182mgSodium: 457mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 47g
© Cody
Category: Main Dish

Southern BBQ Baked Beans

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Don’t show up to the next cookout empty handed. These easy bbq baked beans are a sure favorite!

These easy bbq baked beans are a sure favorite side!

My late aunt used to make baked beans just like this.  At family gatherings, if there were beans on the counter that were made by someone other than her, they didn’t go on my plate.  Now, I don’t ask.  If I didn’t bring them, it’s unlikely that there will be any on my plate.  Why? Because, to me, they’re the best, period. I’ve been making them the same way for ten years and the response is always the same. “Who made the beans!” On a couple occasions, I’ve gotten the “best I’ve ever had” claims. 

They’re unbelievably simple and have minimal ingredients.  The key, however, is time.  All too often, people treat side dishes like a side thought.  If you’ve ever eaten under cooked rice or vegetables at a gathering, then you know what I’m talking about.  Bringing the beans to a boil, stirring, and serving makes it taste like exactly what it is……..heated up cans of beans with over powering bbq sauce.  So, allot enough time for them to cook down and thicken. (tip: start them first)

Southern BBQ Baked Beans

These easy bbq baked beans are a sure favorite side!!
Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 lb ground beef
  • 2 family size (28 oz) cans of Bush's Baked Beans
  • 1/2 cup BBQ Sauce
  • 1-2 tsp seasoned salt
  • 1 tsp cracked black pepper

Instructions

  1. Place a medium to large pot over medium-high heat. Season the ground beef and add to the pot. Thoroughly brown the meat and drain.
  2. Return the meat, along with the two cans of Bush's baked beans to the pot and stir well. I usually mix Homestyle and Country Style, together.
  3. Add the bbq sauce (Sweet Baby Ray's Hickory & Brown Sugar is my go-to, here). Slowly stir as you bring to a boil, making sure to scrape any of the brown bits off of the bottom of the pot from browning the meat.
  4. Once the beans reach a boil, reduce heat to low, cover, and let simmer for at least 25 minutes. Occasionally stir to prevent sticking.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 532mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 17g
© Cody
Category: Side Dish

Salmon Hash

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Try some fish for breakfast with a hearty helping of Salmon Hash!

Try some fish for breakfast with a hearty helping of Salmon Hash.

Multnomah Falls, Oregon 2019

It’s been cold and/or rainy here for the past several days. Cold, early mornings ignite a crave for warm, hearty breakfasts. I got to thinking about last spring’s trip to Oregon.  The wife and I left Portland well before sunrise in attempt to have an uncrowded experience at Multnomah Falls. The early departure definitely paid off.  We had been up and down the trail with plenty of pictures before the crowd really started to emerge.  It was cold and misty, so we decided to grab breakfast at the Lodge before hitting the other nearby trials.  

My wife’s sweet tooth found luxury in their silver dollar pancakes (with marionberries) and I went with the smoked salmon hash. The portions were filling, to say the least. 

Salmon hash and the Trailblazer at Multnomah Falls Lodge

Until that time, from what I remember at least,  I had never had salmon for breakfast.  Crabs Benedict and lobster omelettes? Sure! Never salmon, though.  I am glad I did because it was delicious! As much as I would like to up and fly to Oregon every time I got the itch, it’s just not feasible.  So, here we are again, I tried to bring part of it back with me to the kitchen.  While I recommend (highly) to experience the location, and other parts of the Pacific Northwest, for yourself; if you’re curious about sizzling salmon first thing in the morning, give this a go.

The Fish & Potatoes

If you prefer to cook your own salmon, by all means, please do.  Canned red salmon also works. The main point is to flake the fish into small/medium size chunks.  Large chunks: 1) make it harder to hold the hash browns together 2) help prevent or minimize “separate” bites as if you were eating a fillet with potatoes.  

Similar to the salmon, a bag of pre-shredded potatoes will work and makes the preparation easier (overall). However, if you prefer to shred your own, there are a couple of important things that you need to know (not covered in recipe below).  Trust me, it’s not as simple as shredding potatoes and throwing them into the skillet.  Tried that, they weren’t very good, and nobody likes to eat things that aren’t very good.  (FYI, “They’re okay” and “they’re not that bad”, means they’re not good and you need to do something different……for everyone.) So, ensure the potatoes are rinsed thoroughly until the water runs clear, indicating that the starches have been removed. After they are thoroughly rinsed, spread them over a clean towel and press/pat with another towel.  Paper towels can work, but it takes a large amount and should be considered as a last resort. Then you are ready to start cooking!

 

Salmon Hash

Try some fish for breakfast with a hearty helping of Salmon Hash.

Ingredients

  • 8 oz red salmon
  • 2 eggs (optional)
  • 1 lb of shredded potatoes (russet)
  • 1/2 cup shredded cheddar cheese
  • 2 green onion stalks
  • 1/2 stick of butter
  • salt and pepper to taste

Instructions

  1. Chop the green onions, discarding the bulb.
  2. Combine the potatoes, salmon, green onions (save some for garnish), and cheese in a bowl. Mix well. Be careful with the cheese......the more you add, the more of a (negative) impact it has on how your hash browns result.
  3. Clarify the butter by melting it in a saucepan or pot. Bring the butter to a boil over medium-low heat and allow the fat to form a foam on the top. Carefully scrape as much foam off as you can without sacrificing butter. Remove from heat. Using a coffee filter or cheese cloth, strain the remainder of the liquid. Now, you have clarified butter.
  4. Heat clarified butter in a cast iron skillet over medium heat. Firmly press a "patty", or patties, of the hash mixture that is approximately 1" thick. Place into the skillet and cover for about five minutes, or until the bottom is crisp and golden.
  5. Flip the hash brown and cook the other side. Cooking for approximately 3-5 minutes, with the last minute or two uncovered.
  6. Serve with two fried eggs (prepared to your liking) over the top and garnish with the remaining green onions.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 80mgSodium: 667mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 18g
© Cody
Category: Breakfast