Shelby

Salad to use up some cheeses, steak and shrimp

Maybe it's just so common place here? Maybe it stems from people not knowing how to cook it properly? I dunno....I do know it leaves more for me

Thank you so much! I like it when someone says they would try the game --many people around here turn up their noses. I served venison chili at a family get together years and years ago--along with potato soup. Thank goodness I made the tater soup or some people wouldn't have eaten due to the chili being venison. But, to each their own I know just what you mean about your doggies eyes lighting up

I stared at this for a good two minutes wishing that it was sitting in front of me. Had some leftover ribs and scalloped potatoes and beans from when our hunter was here. @suzilightning and I suffer from the same thing sometimes which is after cooking all afternoon we sometimes don't want what we cooked--which sounds incredibly weird but it's true. That happened to me on rib night. They tasted really good last night . Also had some broccoli that, as @chromedome said, was very well intentioned, but was getting ready to die.

Dropping a link here for Muffuletta Cheesecake--20 mins on high. Natural release for 10 mins.

Crap, I forgot that they took pictures of the lone fish yesterday Couple of nice filets

A few weeks ago I had wanted fried shrimp and was sure I had Panko crumbs. Well, I didn't so I decided to sub crushed Rice Chex. I like using the cereal better than Panko now. Anyway, as I said above, I had some wonderful shrimp so we had that along with the two fish and three doves. Frying with the Rice Chex is more steps than a beer batter--don't get me wrong, I still love beer batter, but sometimes you want more of a crunch, you know? I seasoned some flour with Lawry's Salt and black pepper, I beat three eggs in a separate bowl and then I crunched up the cereal in a ziplock. So you dip your shrimp and fish in the flour, then the egg and then the Rice Chex and fry it up. There was no point in starting the grill for three doves, so I wrapped them in bacon with a jalapeño and did them for ten minutes at 425F in the CSO. To go with I made mac and cheese And, I had two bags of fresh spinach in the fridge that needed to be used, so I threw them in the IP with lemon pepper, salt and butter. Perfect. And, that's it for this trip He will be back at the very end of November for deer season. Hopefully it proves to be more successful than this time--however, since there were no birds, our wonderful hunter friend helped us remove our zillion pound big screen tv that didn't work anymore and installed a new, much lighter one so I'm not complaining No game=chores done for Shelby. See you back here in a couple months and as always, thanks for hanging out with me!

Good morning!!! The fishing trip yesterday yielded one keeper catfish so that brings our grand total to two fish and and three doves . But, before we get to dinner we have to talk about this appetizer I made yesterday afternoon. On the IP thread @Anna N made a savory cheesecake a while back and I've been meaning to make something similar for a long time. I ran across this recipe for Muffuletta Cheesecake and being that I love muffulettas, I decided to see if I could make it work in the Instant Pot. I halved all of the ingredients, I used one egg and instead of provolone, I used mozzarella cheese. A picture of the ingredients --minus the cream cheese because it suspiciously snuck out and was hiding on the stove. I like to wash as few dishes as possible, so when I made the crust, I melted the butter in a ziplock and then added the crackers right to that. Just make sure you get it zipped shut all the way....I've had to wash butter out of the microwave a few times. Sigh. I put a piece of parchment paper in the bottom of the springform pan and then mushed the cracker/butter mixture in. I decided not make the crust go up the sides of the pan because the condensation from the IP would make it soggy. Here it is right before spending 20 mins. at high pressure in the IP. And here it is after. Doesn't look much different lol. There was a bit of condensation on the top so I gently used a paper towel to soak it up. The recipe says to let it rest in the fridge overnight--I only chilled it for about three hours due to not reading that far ahead. But, it was just fine. Seriously, this was so fun and easy to make and it is EXCELLENT. I didn't make my own olive topping--I use Boscoli Olive Salad Mix which I think you can get at most grocery stores. I toasted a bunch of bread in the CSO to go with it. This is definitely a keeper.

I sent bierocks along with the guys for lunch today. They just got home and were unloading the boat and placed an uneaten bierock on a table in the garage. Roxy has now had a really great dinner.

I found our cork! @rotuts is a much more hardened criminal than I am.

Trust me, I am not organized....if there was a place close that I could buy jelly donuts and fritters, that would be happening here too This gives a list of my meatball ingredients --just omit the zucchini and up the bread/milk mixture a bit. My meatballs are like my meatloaf....they never come out the same way twice.

NO and now I am so wanting to know what it said!!! I may have to dig through the trash in a bit...... I love that you bought some. Tell us what your cork says!

Happy Saturday!!!! The luck just seems to be gone around here. The guys went frog hunting --they found a zillion of them, but they were sneaky suckers and they couldn't manage to land any. So, they went fishing at the river. Caught one fish. So our grand total so far is three doves and one fish . They have gone to the lake today so maybe the fish total will rise a bit. Saturday night is always "game night"--which means I cook what ever they've managed to bring home........we might get into fist fights over the doves . If they don't catch any more fish, I'll supplement with some wonderful shrimp that I got from Pike's Place Fish Market last week. I'm also hoping that I have some catfish from the river frozen down in the basement freezer....however, if you don't hear from me again it means that when I opened that door an avalanche of frozen foods fell on me and I cannot dig myself out. Dinner last night started yesterday afternoon when I plucked the pork roast out of the Instant Pot. Here is the wonderful sauce I poured this into the food processor--managing to make a huge mess because I should have done it in two batches. Instead I got to mop the floor. Here it is all whizzed up. Sometimes it's not quite thick enough so I have to cook it down a bit, but this time it was perfect. I took half of the roast (froze the other half) and shredded it. Then I added several dollops of sour cream. Lay out your tortilla...add the meat mixture, diced onions, hatch chiles and sharp cheddar All rolled up and ready for the oven Cover with lots of sauce and more cheese (somehow I missed getting a picture of that but you get my drift) Bake at 350F for about 30 minutes and it's bubbly. Last nights appetizers And a big plate of enchilada goodness

Ohhhh, Anna, the lazy comes out of me a lot

So, I usually make breakfast sandwiches every evening for the guys to heat up in the morning and eat or take with them. They don't care to eat anything sweet --they are savory guys. I decided to mix it up and make some breakfast burritos. I saved one for me and I'm eating it right now....maybe I'm just hungry but they are reallllly good. The ingredients: The meat is venison breakfast sausage that we make. Those are tater tots under the tortillas (no, I didn't make the tortillas...sigh...I am lazy). The jar is my pickled jalapeños. Don't skip using them...they add the perfect spice to the burrito. And, my breakfast right now Backing up to dinner last night. I was going to make a big tossed salad but then I decided that a caprese salad sounded better..... Homemade sauce (everything from the garden) and venison meatballs (the ones that have the zucchini in them that I posted about on the zucchini thread). And this red wine to go with I don't care what it tastes like, I just like the label lol.

I will definitely be doing the enchiladas a bit later today and will try to take step-by-step pictures Yes, I'm sorry, I should have been more specific. For the peppers I take the main rack in the CSO and place it like so: I put the peppers on and steam broil them at 500F for about 7 minutes on each side. Chum stays in the guys back pockets at all times--it would be hard to lose her Chum is in hog heaven. She adores going with the guys. I cease to exist even more in her world during these stints. Thank you for the compliments--I really need to branch out and do some different type meals for deer season but it's hard not to make my tried and true meals that I know (usually) turn out decent.

The guys don't want me to tell you this because they are ashamed LOL. But, today they came home with a total of three doves. There are just no birds around Fishing is on the docket tomorrow so maybe they will have better luck.

I highly suggest not visiting the site It has great stuff....and fast shipping...I could spend a boat load of money there.

Kay, I remember when you first posted this--it made me drool then, and it's making me drool now. This is the dough recipe--I know it seems like a lot of sugar, but that's what makes bierocks bierocks. Dough recipe1 (.25 oz.) envelope fast acting dry yeast 1 cup warm milk 1/3 cup granulated sugar 1 teaspoon salt 1/3 cup butter (melted and cooled) 1 egg, beaten 3 1/2 cups all-purpose flour Edited to add--YES the cheese board is slate. I could have written the names of the cheese on there but I didn't. UGH I love igourmet, too. We must be twins. Their cheese selection is outstanding. Thanks for the kind words about my blog--makes my day

I use low pressure for hard boiled eggs. They come out perfect every time. 1 cup of water Eggs on trivet Manual Low pressure 5 minutes Natural release and immediately put into cold water

Cheese app. tonight.....the truffle cheese is really good and the smoked rambol is amaaaazing.

You will fit right in!

Our friend requested my Hatch chile pork enchiladas for tomorrow night. I usually throw everything in the slow cooker in the morning and let it go all day, but I decided to use the Instant Pot. I hope it's nice and tender. After it's done, I'll pull the pork out and whizz everything else up in the food processor. Makes great enchilada sauce. Needed to get my chiles peeled. Steamed them in the CSO. All of my toys really come in handy I used my canned tomatoes because I'm trying to hoard the last of my fresh ones to make salsa.

Today I hope to feel a little more organized. The tv installation threw me off my game yesterday lol. So, to back up a little. Last week I decided to bake a lot of bread and freeze it so I would have it. You've seen it before, but here it is again. I sure love the CSO for bread baking. White sandwich bread French bread Then, I got really ambitious and wanted to make a bunch of venison bierocks. They freeze really well and are handy to have in a lunch emergency lol. After rummaging in the fridge I realized I didn't have any cabbage. Ronnie suggested using grated zucchini and it worked like a charm. Seriously good. You wouldn't even know there wasn't any cabbage in it. I didn't cook it before adding it to the meat mixture like I would cabbage. Dough rising Venison burger, chopped onion, shredded zucchini and sauerkraut (my secret ingredient--gives it a kick) seasoned with ground caraway seed (seriously, where has that been all my life? I love the taste of caraway, but I always hated biting into the seeds) salt, pepper and garlic. Roll the dough into a square Cut into equal squares (as close to square and you can get--I always have to use my rolling pin to get more square) and fill with a couple spoons of filling and top with shredded sharp cheddar cheese. Grab two opposite ends and smoosh them together. Grab the other two and smoosh them Seal it all around Repeat Again, the CSO does wonders with these. 375F for 20 mins. using the bread setting I am going to sit here for a while longer then grab a shower and start putzing around the kitchen

Yep, lots of cream cheese in there It's a beautiful morning. The guys have left to do I don't know what lol. I know it's not fishing because the boat is still here. I have the windows open and I'm sitting here with a hot cup of coffee.... doesn't get much better than that. Dinner went smoothly last night. Ronnie cold smoked some ribs last week and I decided that sounded good for dinner. I put them in the Instant Pot for 45 mins on high pressure and then covered them with Curley's BBQ sauce and then threw them under the broiler for a bit. Here they are before IP'ing I was going to make collard greens but when I got to the garden and inspected what I had to work with, I nixed that idea. So, I went with squash, baked beans and scalloped taters.