Wayfinder's Galley

Main Dish

The Funky Java Burger

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The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

Several years ago, I spent the weekend in St. Louis for a good friend’s bachelor party. Typical guy’s trip……ball game, casino, good times, and we ate some good food!!  One place, Bailey’s Range, was legit! With top-notch burgers, scratch shakes, and a couple dozen local beers on tap, we got comfortable for a bit.  

My wife was pregnant at the time, so I wasn’t really drinking.  It “takes two to tango” and I’m not the type of dude to leave a friend hanging on the outside of a good time when I partly put them there. She has been one of my best friends from the get, so I didn’t consume alcohol and followed the pregnant diet for nine(ish) months; which was easy except for the constant batches of muffins. I couldn’t hang with her on those and that didn’t seem to bother her in the least.  Anyway, since I wasn’t balancing the liquid diet on this trip, my inner foodie was going wild! 

This place has a revolving menu with weekly burger battles so this burger isn’t there anymore, but it was. And it was amazing! It sounds crazy, I know.  Trust me, though, just go for it!  

The Burger & Coffee

This is a perfectly balanced half pound burger! The espresso creates a very robust sear on the meat.  Therefore, my favorite cooking method for these is the flat iron grill or cast iron.  This method helps create the perfect glazed coffee crust. If you decide to downsize the burger, consider dialing back on the espresso as well.  I’ve made these on 1/3 lb patties and it can be easy for the coffee to become overwhelming with a slight bitterness when dealing with smaller burgers. 

The Funky Java Burger

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 1 lb ground beef
  • 2 brioche buns
  • 1/4 cup blue cheese
  • 1/4 red onion, sliced
  • 1 granny smith apple
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1 1/2 tbs sugar
  • 4 tsp espresso
  • salt & pepper to taste

Instructions

  1. Patty the meat into two, 1/2 lb patties. Salt & Pepper to taste and rub 1 tsp of espresso onto each side. Cook to your preference over medium high.
  2. While the burgers are cooking, caramelize the onions by placing them in a skillet, over medium heat.
  3. For the apples: Melt the butter in a skillet over medium heat. Core/chop the apple. Mix the cinnamon and sugar well. Liberally cover the apples and place them in the skillet. Cook for about 10 minutes, or until the apples are soft and golden brown.
  4. As soon as the burgers are removed from the heat, top them with equal amounts of bleu cheese (1/8 cup each) allowing it to soften slightly.
  5. Toast the brioche buns and place the burgers on the bottom halves. Equally cover the burgers with the fried apples and caramelized onions.

Notes

If you have a hard time balancing things in the kitchen, simply prepare the onions and apples prior prior to the meat and keep them warm until time to serve.

© Cody
For other delicious burger recipes, check out The Triple Stack Burger and PB&J Burger.

Chicken Fajita Casserole

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This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 

This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 

In my Chili Mac post, I talked about the highly sought MRE.  One of my personal favorites, though, was the Chicken Fajita option.  It came with the main meal, baked snack crackers, and hot sauce among other things. I’d mix the three together for one of the more enjoyable meals in the box.  So, giving homage to field food days again, I concocted this delicious casserole. 

Note on the Chicken

The instructions below call for tenders to support the quick and easy aspect of this recipe.  However, if you have the time, I’m still a big advocate of the whole chicken.  For Mexican inspired dishes, I like to stuff the chicken with onions, chile peppers, and garlic before rubbing it down with seasoning and cooking. Currently, my top seasonings for dishes like this are Ancho-honey Citrus Spice, Fiesta Sweet and Tangy Seasoning, or Montana Mex Mild Chile and/or Jalapeno seasoning.

 

Chicken Fajita Casserole

This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 
Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 1 lb chicken tenders
  • 1 tbsp avocado oil
  • 1/2 can enchilada sauce
  • 2 cups rice
  • 1 can Rotel
  • 1/4 onion, chopped
  • 1/2 green pepper chopped
  • Cheez-its

Instructions

  1. Start rice! The easiest way here is to dump the rice and Rotel in a rice cooker with a 1:2 rice/water ratio. So, 2 cups rice, 4 cups water. If you don't have a rice cooker, simply follow the rice instructions from the package and add 1 can of Rotel.
  2. Chop the pepper and onion. Brown the vegetables over medium-high heat for 3-5 minutes, until soft. Place them on a plate to the side. The same skillet will be used for the chicken.
  3. Wash tenders, chop, and season to your liking ( I recommend a Mexican inspired seasoning like the ones mentioned above). Add avocado oil to the skillet, over medium heat, and brown chicken until fully cooked, or approximately 10 minutes.
  4. Give the chicken a final chop, once fully cooked. You can use the spatula/wooden spoon or knife here, whatever works!
  5. In a bowl or pot; mix the rice, chicken, and vegetables. Then, pour in approximately 1/2 can of enchilada sauce and stir well.
  6. Spread the mixture into a large casserole dish. Cover the dish with slightly mashed Cheez-its, drizzle with enchilada sauce (optional), and bake at 400 for 10 minutes.
  7. Top with your favorite hot sauce and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 721mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 13g
© Cody

Cajun Chicken & Rice

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This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years.  I used to cook this over the weekend and have lunch set for the week! Now,  it feeds the family and leaves enough for maybe two days of lunch…….maybe.  This dish is like tortilla chips for me. Even if I’m full, I still keep eating………

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Chicken

So you can prepare the chicken in countless ways for this dish. You can boil it, saute it, blacken it, grill it, smoke it, bake it…….and don’t forget abut the Air Fryer!  You can use a whole bird, breasts, or tenders.  I’d probably steer clear of just using thighs here, though. 

I prefer the Cajun Roasted Chicken.  It’s, by far, the best tasting chicken that I currently make.  The meat absorbs all of those flavors from the vegetables and the seasoning provides just enough boldness without making it too spicy for the kids (if you remove the skin, of course).

When all of the meat has been removed, don’t forget to boil the carcass for some extra chicken broth!

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Sausage

I’ve use both pork and wild game sausage for this recipe.  The sausage used in the pictured dish is actually venison.  I prefer a little more spice and extra sage in mine, especially for this recipe.  If you’re not making your own, simply add some crushed red pepper (or buy a hot blend) and sage.

The Rice

The easiest way is just to add the ingredients (water, broth, rice, and veggies) to a rice cooker, press the button, and walk away. But, the old fashioned way never hurt anybody either. Don’t be afraid to add some spice to the rice.  Throw some extra parsley or Cajun season into the boiling water with the rice to vamp up the flavor.  The cream of mushroom is not a requirement, but does add depth and texture (we use the 98% fat free option). 

Cajun Chicken & Rice

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

Ingredients

  • 1 lb Chicken
  • 2 tsp chopped garlic
  • 1 lb sausage
  • 2 cups of long grain rice
  • 2 cups of broth
  • 2-3 celery ribs
  • 1 1/2 onion
  • 1/2 red bell pepper
  • 1 can dark red kidney beans
  • 1 small can cream of mushroom
  • Cajun seasoning
  • Hot sauce (optional)

Instructions

  1. Preheat the oven roaster to 425.
  2. Chop the vegetables, saving half of an onion and one celery rib for later.
  3. Wash the whole chicken and remove the giblets. Stuff the cavity with the garlic, onion, celery, and red bell pepper. Liberally rub the bird down with your favorite Cajun seasoning. Place in the oven, breasts up for approximately 1 hour, or until the internal temperature is 165.
  4. Combine the water and broth in a large pot and bring to a boil.
  5. Stir in rice and remaining celery and onion. Reduce heat and cover until done. (approximately 20 minutes)
  6. In a skillet, cook the sausage until fully browned. Don't forget to add some extra spice if you want to crank the heat a bit.
  7. Return to the chicken and pull 1 lb of meat. Rinse the kidney beans well. Add the chicken, sausage, and red beans to the rice and stir well. Then add the cream of mushroom and mix until all ingredients are evenly distributed. Return cover and cook on low for 5 - 10 minutes, or until thoroughly heated. Occasionally stir.
  8. Garnish with parsley and top with your favorite hot sauce (optional).

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 913mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 20g
© Cody

P.S. Add some boudin as a side because it’s awesome!

Fish Cakes

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For a great, family friendly recipe, give these tasty fish cakes a try!!

For a great, family friendly recipe, give these tasty fish cakes a try!!

So, for the past few years I’ve cooked an Irish meal a day during the week of St. Patrick’s Day.  I blame Muscle & Fitness! They had an edition come out that had something like, seven healthy St. Patty’s day recipes.  Me being me, I made every single one.  Unknowingly, an annual tradition had begun.  With every new year, though, I try at least one new recipe.  I came across fish cakes on year two of this tasty tradition. 

They’re really good!  There are rarely any leftovers in our house. Even the little one goes back for seconds with these.  Not as dense as salmon patties and crab cakes, they’re lighter and more “fluffy”.  And this is a great recipe to re-purpose leftover fish and/or mashed potatoes!!

Fish Cakes

For a great, family friendly recipe, give these tasty fish cakes a try!!

Ingredients

  • 2 lbs seasoned white fish
  • 1 pack of instant potatoes
  • 1 stalk green onion
  • 2 celery stalks
  • 1/2 onion
  • 2 cups bread crumbs
  • 1 tbsp fresh dill
  • 1/2 tsp minced garlic
  • Salt & Pepper
  • Lemon for garnish

Instructions

  1. Cook the white fish. You can poach, broil, or bake (with the latter being my favorite). I typically use cod or whiting, season with a lemon herb seasoning, and bake at 400 for about fifteen minutes, or until it flakes easily with a fork. Let cool for a minute before flaking.
  2. Make the instant potatoes per package instructions, or use your favorite mashed potato recipe. It goes without saying that the real deal is the better route. That's why leftover potatoes are great for this! To keep simple and easy, I just use these to make it more of a quick fix with little hassle. Let cool.
  3. Chop the green onion, celery stalks, and onion.
  4. Coat the bottom of a skillet in oil and place over medium high heat. It's time to fry!
  5. In a large bowl, combine the flaked fish, potatoes, 1/2 cup of bread crumbs, chopped vegetables, garlic, and dill and mix well. With the bread crumbs, I prefer the more finer ground option. I've made them with Panko (pictured) and it becomes a bit more messy when frying due to flaking.
  6. Make firm patties out of the mixture and coat with the remaining bread crumbs.
  7. Fry approximate 2-3 minutes per side or until golden. Squeeze fresh lemon over the top and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 444mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 33g
© Cody
Try this quick DIY sauce on the side!

  • 2 tbsp light mayo
  • 1 tsp Dijon mustard
  • 1 tsp fresh dill
  • 1 lemon wedge squeezed
  • cracked black pepper to taste. 

Peanut Butter & Banana Pita (aka The Elvis Pita)

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This deliciously molten Peanut Butter & Banana Pita with chocolate is the perfect combination of sweet and salty and can be made in under ten minutes!! 

This deliciously molten Peanut Butter & Banana Pita with chocolate is the perfect combination of sweet and salty and can be made in under ten minutes!! 

This is one of our favorite late night fixes. Quick, easy, and tasty, what’s not to like!? Don’t be surprised if some funky dance moves emerge in the kitchen while it’s being made, either.  Rumor is, some of “The King’s” dance moves were inspired by his late night tips with his iconic pb & banana twist!

 

Grab a napkin on the way out for what the finger licking can’t clean up!

Peanut Butter & Banana Pita (aka The Elvis Pita)

Peanut Butter & Banana Pita (aka The Elvis Pita)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 1 slice Joseph's whole wheat pita
  • 1 tsp salted butter
  • 1/2 banana, sliced
  • 2 tbsp peanut butter
  • 1 tbsp dark chocolate chips
  • (Optional: 1/2 slice of freshly cooked bacon, crumbled)

Instructions

  1. Melt the butter in a non-stick skillet over medium heat.
  2. Spread the peanut butter over the pita. We use Joseph's Flax Oat Bran and Whole Wheat pitas. Slice the banana to your desired thickness and cover 1/2 of the pita. Sprinkle the chocolate chips over the bananas. (If you choose to add bacon, add it now.) Close the pita, folding it in half (like a taco).
  3. Place the stuffed pita into the butter coated skillet. Heat each side until slightly golden (1-2 minutes).
  4. Let it cool for a minute and enjoy!!

Notes

If you choose to add bacon, I recommend cooking it before you begin step 1.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
© Cody
Category: 30 Minutes or Less

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

 

Chicken & Wild Rice Casserole

by

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