Monday, February 28, 2011

Beef Jerky

London Broil was on sale this week.  Great time to make beef jerky.  Keith loves it.  I try to keep some in the freezer but it doesn't last long around here.

Ask the butcher to slice the london broil for you.  Just say you're making jerky and they should know what to do.

I marinade my jerky overnight.

Put the london broil in a large ziplock or tupperware container
Add to coat well.  The amount you use depends on how much meat you have, I don't drown the meat.

liquid smoke
worcestershire sauce
Dales seasoning
fresh garlic minced
Pickapeppa sauce
red pepper flakes
salt and pepper

After you marinade overnight in the fridge, you place in a dehydrator.  I have a Nesco American Harvest that works great.  We use the dehydrator a lot in the summer for peppers, tomatoes, apples, etc. 

155 for 4-6 hours.  (It will just get crispier the longer it is on)

Keith will be so happy when he gets home from school.

Pork and Beans

Today is pinto beans with pork.  Good protein that sticks.  Just don't forget the beano. LOL
I add a little spice and play around always trying something different since this is a staple in our family.

1 pkg dry pinto's
a couple strips of bacon depending on how much fat you want to add
1 frozen package of onions and pepper
several garlic cloves minced
1 small jar of salsa or diced tomatoes with green chilis
kosher salt
ground black pepper
freeze dried jalapeno flakes
red pepper flakes
grated cheddar cheese

Pork Tenderloin
Bake the pork tenderloin in the oven at 350 wrapped in foil for 30-45 minutes depending on the size
You can do this the night before if you want

Soak the beans overnight...rinse and cover with water about an inch above the beans. Turn on the stove and let them boil low for a couple hours.  Then begin to add your ingredients.

I fry up some bacon until it is not completely done and crispy.
minced garlic ( I use the garlic I store in olive oil in the fridge, I put some in my mini food processor and you get some oil in there as well)
saute the onions/pepper and garlic before adding
Cut the tenderloin into bite size chunks and add to the beans
add all the ingredients and simmer for about another hour.

When serving, grate cheddar cheese on top, it's similar to a chili

Wednesday, February 23, 2011

Butternut Squash Medley

1 large butternut squash peeled and cut into small chunks ( butternut can be peeled with a potato peeler, I cut mine in half first, take out the seeds and peel.)
2 large onions quartered and cut into wedges
4 garlic cloves - I take my garlic that we harvest and peel the cloves and put into jars of olive oil & then keep in the refrigerator.  When I need to sautee, it's easy to get garlic and olive oil  just by spooning out a couple cloves with the oil.
olive oil
1 pkg frozen green beans
2 tsp freeze dried basil
1/2 c water
(I always add some fresh ground nutmeg to all my butternut) optional.

Heat the oil and garlic in pan.  Add the onion, then the butternut, green beans, 1/2 c water and basil, salt and pepper.  Cover and reduce the heat to med low until you can stick a fork in the squash and it is tender.  About 20 minutes.


Great for grillin out or appetizer

I use chicken tenders (you can use chicken breast cut into strips) I beat them down with a kitchen mallet
small container of cream cheese and mix with freeze dried jalapeno ( I spread his on top of the chicken)
Roll the chicken up and wrap a half of a slice of bacon or turkey bacon around it and secure with a toothpick.

Grill on the grill until done ( I place on tin foil) or Roast in the oven for about 10 minutes

This is a take I took on my neighbor Jolynns recipe.  She uses Jalapeno sliced in half with seeds taken out and regular bacon. (It is awesome)

At Christmas I tried it with shrimp for another spicy treat. I did it Jo's way with shrimp and jalapeno slices wrapped in bacon.

For those of you looking for good fresh spices.  Try

Tuesday, February 22, 2011

Spinach Lasagna with ground turkey

I am still on a mission of using up what I have frozen in the freezer from last summer so I can empty it for this years season.

 I will start with the sauce.

1 gallon size container of frozen roma tomatoes (thawed) from last years garden
1 28 oz can of tomato sauce
1 10 to 14 oz of puree
1 small 4 oz of paste
1 garlic bulb peeled and separated and minced in mini food processor ( we are big garlic eaters)
sea salt and pepper
crushed red pepper
1-2 lbs of ground dark turkey
chopped onion
1 quart size frozen spinach (thawed)from last years garden
1 28 container of low fat ricotta cheese
2 eggs
1 large pkg of shredded mozzarella

I put the 1st nine ingredients in a stock pot and bring to a boil, then simmer for a couple of hours to bring the romas flavor out, you can add spice of your choice

I spray a frying pan with olive oil spray and saute my onion, then add my turkey meat and brown.  I add this to the sauce after the sauce has simmered awhile. I add some freeze dried jalapeno for a little hot.

This makes a good sauce and you will have enough to use for several meals.

Boil or steam the spinach in a small amount of water until just wilted
Mix the ricotta and eggs together in a separate bowl until creamy


Boil the noodles according to the package
Spread enough sauce to cover  9x13
layer one row of noodles
spread 1/3 ricotta mixture on next
then 1/3 spinach
then mozzarella
then start over with sauce and repeat ending up with mozzarella
Bake covered with tin foil at 350 for 60 minutes then uncover and bake @ 10 min til cheese melts

Saturday, February 19, 2011

Squash Casserole with a kick

Preheat oven to 350
Bake for 30 minutes or reduce to 325 and cook for 45 minutes

yellow and zucchini squash- about 3 cups chopped at least
couple teaspoons of jalapeno
1 cup of chopped onion
Sprinkle of...cumin, chili powder, sea salt and pepper
I used garlic out of our garden and put 3 cloves in my mini food processor
2 Tblsp of flour
1 28 oz can of Rotel with diced green chiles
1 cup of chicken or vegetable broth
1/2 c of lowfat sour cream
1 c of half and half
2 cups of crushed whole grain tortilla chips
1 pkg of pepper jack cheese shredded (2 cups)

I used frozen yellow and zucchini squash from our garden. ( gallon freezer bag full) Thawed
sauteed in large skillet with chopped onion and olive oil- about 10 minutes
Add fresh or freeze dried jalapeno, cumin, chili powder, garlic, salt and pepper- stir for a minute
Add 2 Tbsp of flour-stir for a minute
Then add 1/2 cup of sour cream (lowfat) and 1 cup of half and half
1 cup of chicken broth and a large can of Rotel tomatoes with green chiles drained
Butter a 9 x 13 casserole dish and add the 2 cups of crushed tortillo chips then add the squash mixture
Top with Pepper Jack and enjoy (I used the new shredded pepper jack with habanero & jalapeno by Sargento)