Wayfinder's Galley

Main Dish

Three Cheese Tortellini

by

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

by

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

Salmon Hash

by

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

Mediterranean Chicken Sandwich

by

Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!

 

Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!

 

We love these things!! I like using naan bread, but pitas and other flatbreads work as well. You know how, when cooking things like this (or omelette or over sized quesadilla), flipping it causes a disastrous come apart? Yea? Forget about that! With this cast iron skillet method that I got from Guy’s Big Bite, you’ll have perfectly pressed sandwiches.  I prefer this method to a panini press any day, hands down. 

Mediterranean Chicken Sandwich

Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 8 pieces of naan bread
  • 1 lbs chicken tenders
  • Cavender's seasoning
  • 1 tbsp olive oil
  • 1 cup mozzarella cheese
  • 4 tbsp feta cheese
  • 2 tbsp sun-dried tomatoes
  • 1/2 cup fresh spinach, chopped
  • 4 tbsp peperoncini peppers
  • Also required: 2 different size cast iron skillets (large/med, med/small)

Instructions

  1. Rinse the chicken tenders, pat dry, chop, and season with Cavender's.
  2. Add olive oil to skillet and place over medium high heat.
  3. Add chicken and cook for approximately 10-12 minutes, or until done.
  4. Take one piece of naan bread and top with chicken, spinach, feta and mozzarella, peppers, and tomatoes. Evenly distribute the toppings then place the second piece of bread on top. The goal is to have this pressed tightly and fully filled. It's better to have overflow at the beginning than to have a loose sandwich that falls apart.
  5. Heat two cast irons (one large, one medium or medium and small) over medium high heat.
  6. Place the completed sandwich in the larger cast iron. Then, take the heated smaller cast iron and sit it on top of the sandwich, ensuring that it sits flat to heat evenly. Press for approximately 2-3 minutes, or until lightly browned and thoroughly heated.
  7. Cut in half and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 1055mgCarbohydrates: 59gFiber: 3gSugar: 5gProtein: 23g
© Cody
Category: 30 Minutes or Less

Zesty Mac & Cheese

by

This simple (no roux) Zesty Mac & Cheese puts a unique twist on the classic favorite!

This simple (no roux) Zesty Mac & Cheese puts a unique twist on the classic favorite!

We had some friends get married recently.  The wedding was beautiful and the entire event was memorable for all.  There was a social hour prior to the food being served and everyone got two free drinks.  To claim those drinks, you paid with thin cuts of tree limbs that my friend cut prior.  I think that is super cool!  If walking up to a bar and paying for your drink with a round wood chip doesn’t make you feel the ways of the old hills, I don’t know what will.  

The food, like everything else, was amazing.  The talk of the table, though, seemed to be the macaroni.  It only took a couple of bites for the light to go off in my head! I suspected that all they did was add ranch seasoning/mix.  So, I gave it a test run.  To this day, I still don’t know who catered or what they put in their macaroni and cheese (for certain).  But, I got pretty close with this! 

Zesty Mac & Cheese

This simple (no roux) Zesty Mac & Cheese puts a unique twist on the classic favorite!
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

  • 8 oz medium cheddar
  • 8 oz American cheese
  • 2-3 tbsp ranch seasoning/mix
  • 8 oz trompetti noodles
  • 8 oz milk

Instructions

  1. Bring water to a boil in a large pot. Sit the milk out and allow to sit at room temperature until needed.
  2. Add trompetti noodles and return to boil. Cook uncovered until done, or approximately 12 minutes.
  3. Strain noodles and return to pot with milk.
  4. Cube or shred the cheeses and add to the pot. Place on medium heat and cover. Stir often.
  5. Once cheese has melted, remove from heat and add the ranch seasoning/mix. Stir until seasoning is evenly distributed throughout.

Notes

This is best when consumed the same day. If you have leftovers, the best way to reheat is by adding milk and covering. If you choose to do this on the stove top, stir occasionally as it heats to prevent sticking and clumping. If you choose to microwave, remove and stir halfway through, then return to finish heating.

© Cody
Category: Side Dish

Roux or no roux?

A quick Google search of macaroni and cheese recipes will give you a huge variation, but they all (nearly all) have one thing in common……….they are roux based. Roux is just a base of fat/starch (butter/flour) that helps create a creamy end sauce rather than the cheese separating and clumping for an inconsistent, oily, stringy sauce; which can often happen when using natural cheeses like cheddar. Here’s the thing, roux wasn’t even on my radar until my mid twenties.  Growing up, the family recipe passed around was easy……..er. All that was required was Velveeta, milk, and noodles.  

Now, obviously the recipe has evolved a bit. To be honest, the first time I tried my grandmother’s recipe using just cheddar, I ran into the same problem that everyone else seems to when not using a roux. Splitting the difference on natural and processed cheese seemed to be the answer in forming my own recipe but staying true to the family way.  See, cheese like American cheese is processed and contains emulsifiers, such as sodium citrate, to help prevent separation and facilitate a more creamy texture. With half of the cheese in my recipe being American, I have never had an issue with separation.

Baked Life Chicken

by

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!

I have no idea what gave me the idea to do this, but somewhere in my ventures of fried food alternatives I stumbled upon crispy gold.  I smashed up Life cereal to use as the crust for crispy baked chicken! I’ve made it consistently for the past several years and it’s seemed to be pretty well liked.  Quick and easy, it’s a good change up……….and guess what leftovers mean!? Chicken and biscuits!!…..”or waffles” – Wifey.

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!

This is a great fall recipe because it pairs well with so many comfort sides like seasoned greens, zesty macaroni, or maple bourbon glazed carrots.  Giving off the sweet and salty vibe, it’s easy to counter and/or compliment. 

Baked Life Chicken

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 3 chicken breasts
  • 2 cups of Life cereal
  • 1 cup of flour
  • 1 egg
  • salt & pepper to taste

Instructions

  1. Preheat oven to 425.
  2. Wash chicken and pat dry. Slice the breasts in half, long ways as if you were butterflying them.
  3. On one plate, pour flour and salt to taste. I use about 2 tsp per cup. The importance of the salt is to help establish the salty part of "sweet and salty". Seasoning salt is an option as well but, if you opt out of using salt completely, you run a high risk of some pretty bland chicken.
  4. Beat the egg in a bowl and salt and pepper to taste.
  5. In a food processor, blend down the cereal to the consistency of course bread crumbs. Pour the cereal onto a plate.
  6. Dredge, dip, roll. Dredge the chicken in the flour, dip in the egg, and roll in the cereal.
  7. Place the coated breasts on a roasting rack and bake for 20-25 minutes, or until internal temp is 165. You can use a sheet pan or any other preferred pan, but utilizing a roasting rack in a convectional oven helps prevent that soggy bottom and removes the need to rotate (in attempt to prevent the soggy side from staying/sticking). Pssssst! This is very similar to the air-frying method that circulates air more rapidly.
  8. Optional: add some sea salt immediately after removing from oven.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 82mgSodium: 127mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 21g
© Cody
Category: Chicken

Buffalo Chicken Mac

by

This deliciously gooey and spicy Buffalo Chicken Mac will have you stuffed with satisfaction.  Seriously! I literally eat to excess every time I make this. 

This deliciously gooey and spicy Buffalo Chicken Mac will have you stuffed with satisfaction

Back in my law school days…….well, the two years that I attended anyway, my meal prep/cooking would lag on occasion.  At times it was just easier to swing by somewhere on the two (plus) hour commute to grab food.  The closest restaurant to school had this as an appetizer! I had been warned that it was as filling as any meal but was like, psssshht. I mean, I’m a foodie and can put it away with the best of them.  If you didn’t know this, early phase law students (some……not all) tend to parallel the Globo Gym motto.

Oh, what’d you know!? I was wrong, haha.  I walked into three and half hours of some overly interesting lecture 🤨 (after working the better part of the day) weighted down with gooey deliciousness.  All internal and external signals were saying “sleeeeeep, sleeeeeep”. The struggle was real, but the food was good.  So, I tortured myself with this same scenario on more than one occasion. 

I rarely pass that restaurant these days and am unlikely to make any special trips to make it happen. Instead, doing what I do, I recreated it myself.  When I get the crave, I hit the kitchen and whip this up in less than 30 minutes!

Buffalo Chicken Mac

This deliciously gooey and spicy Buffalo Chicken Mac will have you stuffed with satisfaction
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 8 oz mild cheddar
  • 8 oz American cheese
  • 8 oz milk
  • 1 box chicken fry mix
  • 1.5 lbs chicken tenders
  • 16 oz trompetti noodles
  • croutons
  • buffalo sauce

Instructions

  1. Bring water to a boil in a large pot.
  2. Add trompetti noodles and return to boil. Cook uncovered until done, or approximately 12 minutes.
  3. Strain noodles and return to pot.
  4. Cube or shred the cheeses and add to the pot with milk. Place on medium-low heat and cover. Stir often.
  5. Once cheese has melted, remove from heat.
  6. Batter the chicken in fry mix. Follow the instructions on the specific fry mix of your choice. I use Zataran's New Orleans Style Hot & Spicy; which requires me to mix a small amount of water with the mix, dip chicken tenders in the liquid, then roll in the dry mix.
  7. Fry chicken until the internal temperature reaches 165, or approximately 6-8 minutes for tenders.
  8. Chop the chicken tenders and toss in the buffalo sauce of your choice. I like Guy Fieri's Buffalo NY Wing Sauce and Moore's, too.
  9. Mix in with the pasta.
  10. Garnish with croutons and drizzle with buffalo sauce. If you want to get extra cheesy, top with fresh shredded cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 581Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 94mgSodium: 1269mgCarbohydrates: 40gFiber: 2gSugar: 2gProtein: 33g
© Cody

Blackberry Jalapeno Waffles

by

Spice things up a bit with these quick and simple Blackberry Jalapeno Waffles!

Spice things up a bit with these quick and simple Blackberry Jalapeno Waffles!

I was chowing down on some chicken and waffles with a friend one afternoon.  They were gluten free so the waffles had a bit of a sweet cornbread vibe.  The chicken had some spice and the plate was garnished with thin jalapeno slices.  It was delicious!! Fast forward a couple years to when we had a bunch of extra jalapenos from the garden.  Looking for some alternative methods, my mind went back to those little jalapeno slices that came with that chicken and waffles meal. For reasons still unknown, Blackberry Jalapeno just seemed to be “it”.  I played around with the recipe for a bit and, three waffle makers later, I’ve got it pegged.  

Waffle Makers

My wife and I received a waffle maker as a wedding present.  We loved it!! And we used it until it literally fell apart.  It’s demise was inevitable and really had nothing to do with the quality, in my opinion ( I just wish I could remember the name).  The next one we purchased was terrible! After the first attempt, we were skeptical. On the second, it got tossed.  On the brink of a waffle depression, we came across our current waffle maker.  So far, I’ve enjoyed it and we are back to making our waffles at home.  The moral of the story is that there are good ones and bad ones but  don’t let an awful waffle lead you away from golden crispy glory!

The Mix

You can use any store bought pancake mix here but, make sure you follow the instructions for waffles! We typically use Kodiak Cakes or Krusteaz. 

Blackberry Jalapeno Waffles

Blackberry Jalapeno Waffles
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Ingredients

  • 1 cup of pancake/waffle mix
  • 1 tbsp oil
  • 3/4 cup of milk
  • 1/4 cup of muddled blackberries
  • 1/4 jalapeno
  • 1-2 tsps of sugar (optional)
  • Toppings: Honey or Maple syrup

Instructions

  1. Turn the waffle maker on and allow to heat.
  2. Rinse blackberries and jalapenos. Pat dry.
  3. Mince the jalapeno starting at the bottom of the pepper. 1/4 of the pepper should stop you short of reaching the seeds. Muddle the blackberries.
  4. Combine mix, milk, oil, jalapenos, and blackberries in a bowl. If you prefer, add a teaspoon or two of sugar to the mix. This can help balance the flavors, especially when dealing with some tart berries.
  5. Pour batter into waffle maker and let cook until golden and crispy. Your machine should let you know when it's done with either a light or beep.
  6. Drizzle with honey or maple syrup. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 100mgSodium: 737mgCarbohydrates: 51gFiber: 1gSugar: 1gProtein: 14g
© Cody
Category: Breakfast

50/50 DIY Sloppy Joe

by

This venison and beef, DIY Sloppy Joe is a great introduction to wild game!

This venison and beef, DIY Sloppy Joe is a great introduction to wild game!

I hunt and, when successful, I add to the freezer inventory to enjoy at a later date.  When handled and cooked properly, wild game is very palatable. Yet, I hear it all the time,….. “too gamey” or “musky”.  For those who feel that way, my argument is that somewhere after the kill, you’re lacking in skill (or at least whoever prepared it is).  There are various ways to improve the over all quality and taste of game meat.  When introducing a weary eater to wild game, I typically use ground meat to prepare a dish that has an abundance of additional flavors.

Enchiladas, spaghetti, Bolognese, and meatloaf are a few examples of good “introductory” game preparations. And, of course, there’s this Sloppy Joe recipe!!  I’ve made all of the pre-mentioned meals with venison (only) and nobody said a word about the use of wild game; until I asked, that is.  Then it’s “I thought there was something different about it”. 🙄 It was enjoyed, none the less.  If I’m dealing with an overly certain critic or super skeptic, I mix this 50/50 blend (venison/beef). This is the secret!! Just ask my grandma.  She refuses to eat wild game and hasn’t touched the stuff 🤫😉.

The 50/50 Meat

Now, especially in recent years, I process my own harvest.  This allows me to vary my lean/fat ratio as I see fit.  For standard ground venison, I usually stay around 80/20 or 80/15 and utilize pork fat as the other ingredient.  However, for ground game that I intend to add to beef, I do not add pork fat.  In adding a lean game grind to an 80/20 ground beef, the leanness is increased by about ten percent.  The result? A 90/10 venison and beef mixture.   If this doesn’t get your weary wild game guest to cross over, there may be no hope for them. 

50/50 DIY Sloppy Joe

This venison and beef, DIY Sloppy Joe is a great introduction to wild game!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 lb. ground beef
  • 1 lb. ground venison
  • 3 cloves of garlic
  • 1/2 onion
  • 1/2 green bell pepper
  • 1 1/3 cup of ketchup
  • 1 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp crushed red pepper
  • 1/4 tsp garlic salt

Instructions

  1. Blend all dry seasonings together in a bowl. Season the meat with approximately half and save the rest for a later step. Tip: sub the seasonings with 1 tbsp of Flavorgod Everything.
  2. Brown the ground meat over medium-high heat. If you have any questions about this step, this is a good read (click here).
  3. Finely chop the onion and bell pepper. When meat is approximately halfway browned, add the chopped onion and pepper.
  4. In a separate bowl, combine Worcestershire, ketchup, and brown sugar.
  5. When the meat is fully browned, add the sauce and remainder of seasoning. Stir well.
  6. Reduce heat and simmer for about 3-5 minutes, stirring regularly.
  7. Serve on a sesame bun.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 678mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 31g
© Cody
Category: Main Dish

Chicken Penne Arrabbiata

by

For those who like some spice in their pasta, this Chicken Penne Arrabbiata won’t disappoint.
For those who like some spice in their pasta, this Chicken Penne Arrabbiata won’t disappoint.

Ok say it with me, “ahh ree va der chee” . Haha, moving on! Now that I’ve envisioned everyone reading this and sounding like Aldo Raine on Inglorious Basterds, here’s how to say it. Literally meaning angry, arrabbiata is just spicy enough to have you hot-headed before you reach the meal’s end. This particular version can be ready in under an hour with rather minimal effort (because we’re not making the sauce from scratch).

Chicken Penne Arrabbiata

Chicken Penne Arrabbiata
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 1 hour

Ingredients

  • 2 tbsp olive oil
  • 2 lbs chicken tenders, chopped
  • 16 oz penne pasta
  • ½ tsp seasoned salt
  • ¼ Italian herb blend
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper
  • 1/8 cup Parmesan cheese
  • 24 oz Arrabbiata Sauce
  • Salt (optional)

Instructions

    Pre-heat oven to 400 (set on roast)

Bring water to a boil over medium-high heat.  Add 1 tbsp olive oil and a punch of salt (optional) – “Did I say pinch or punch?” – Al Pacino, Donnie Brasco

Add penne and return to a boil.

Cook uncovered for approximately 10 minutes, or per instructions.

While the water is reaching a boil, wash your chicken, pat dry, and chop into small chunks or your preferred size.

Season your chicken with seasoned salt, herbs, and pepper and place in skillet over medium-high heat, cooking for 10-12 minutes or until done.  If you time it right, your chicken and penne should be done around the same time.

Drain pasta.

Add chicken and penne to roasting pan, top with Arrabbiata sauce, stir and cover.

Place in oven for approximately 30 minutes.

Remove from oven, top with parmesan and cover.

Let sit long enough for cheese to melt (5 min) and serve.



Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 691Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 74mgSodium: 1950mgCarbohydrates: 63gFiber: 5gSugar: 7gProtein: 35g
© Cody