Elk & Rice Stuffed Peppers

I have loved stuffed peppers since I can remember. My mom's recipe called for corned beef hash instead of ground meat. That is definitely tasty. 

One of the local grocery stores here had elk on sale and I jumped on the opportunity to try it for the first time. I decided I had a few green bell peppers in the fridge begging to be made into stuffed peppers. 

I made it in the slow cooker which only allowed me to make 3 of the 4 stuffed peppers I made. I put the extra one in the freezer to make when I'm making stuffed peppers again.

***You can use any color of bell pepper for this dish. It would be delicious with any of them. I just choose green because it was on sale.***

The recipe is:

1 pound ground elk

1/2 onion, diced

2 cups cooked rice 

3 garlic cloves, minced

2 (15 oz cans) diced tomatoes, not drained

1 (15 oz can) stewed tomatoes, not drained

dash of salt

dash of pepper

dash of garlic powder

dash of onion powder

I mixed the elk, rice, and spices together. Then I stuffed 4 large bell peppers. 

Put one of the diced tomato cans on the bottom of the slow cooker. Then put the peppers in.  Pour the rest of the diced tomatoes and stewed tomatoes on top.

Cook for 8 hours on low. 

Enjoy!!!!

Spaghetti squash & Italian sausage meatballs boat

I absolutely love spaghetti squash! It is also so quick and easy to make. As a diabetic is a great low carb veggie that won't spike my sugars.

I came up with this recipe because it is a simple one.

You will need for this recipe:
1 spaghetti squash
1 can Spaghetti sauce
1/2 c shredded mozzarella cheese
1/4 pound Italian hot sausage (make 8 meatballs)
1/2 onion, diced
5 mushrooms, sliced
2 T olive oil
2 T brown sugar
dash salt
dash black pepper
dash garlic powder
dash onion powder

I usually put the spaghetti squash in the microwave after I make sure the whole vegetable is full of fork marks to allow the steam escape. You don't want an explosion in your microwave from this veggie's steam.  

I put it in for 15 minutes checking on it at 5-minute increments. I check on how soft it is and stop cooking it at that point.

You can put it in a 350-degree oven for about 30 to 40 minutes, checking on it at 20 minutes to see how soft it is and judge from that on how much more time is needed.

Let the squash cool.

On a medium-high heat, put the oil in. Then add the onions and mushrooms for a few minutes or until the onions are translucent. Add the tomato sauce, spiced, and the brown sugar. Let it simmer for 3 minutes allow the spices and sauce mingle the flavors.

Pour the sauce into a bowl. Fork out the stringy flesh of the squash leaving enough to prevent the squash shell from collapsing. Mix the flesh and sauce together.

Place the mixture into the squash shell. Top with 4 meatballs per half and 1/2 of the cheese to each half. 

Put the boats in a 375-degree oven for 15 minutes or until the cheese is golden brown. 

This is what it looks like. I would say this serves between 2 to 4 people. What an easy meal that tastes amazing!

Enjoy!

Meat & Potato Hand Pies

I have been working on this recipe for a few months now. It started when I was looking for things that hobbits would eat during one of their many meals throughout the day. I went from one recipe and decided to work in flavors that of beef wellington.

You'll need for this recipe:

1 box (2 crusts) Store bought pie crust

2 8oz steaks (I used sirloin), cubed

1 can diced potatoes

1/2 small onion, diced

1/2 c seasoned bread crumbs

16oz Oktoberfest beer (your favorite beer or stout will work too)

1 egg w/ 2 drops of water (egg wash for top of pies)

dash salt

dash pepper

dash garlic powder

dash onion powder

I marinated the cutup steaks for 30 minutes in 1/2 of the beer with the diced onions. 

Then I threw them in a pot with the rest of the beer and all of the spices for 1 hour on a low heat to really get the beer flavor into the meat. 

After the hour, I threw in the can of potatoes and breadcrumbs to absorb the extra liquid. I cook it for another 5 minutes and take it off the burner to cool. 

While the stuffing is cooling, I cut the pie crusts to measure to the muffin tins. I used a drinking glass. I then mold the bottom of the pies to fit up the sides and bottom of each tin. I make the same size lids for the pie tops.

Once the filling is cooled, stuffed the tin and put the tops on the pies. Brush the tops with egg wash and cut a single hole to allow steam to escape. 

Bake at 375 degrees for 15 minutes or when the tops are browned. 

They are very filling. I would say 1 to 2 pies per person would be a serving.

Enjoy!

Keto Ham &Turkey Egg Cups

Last night I created a new recipe that is definitely keto friendly!

It is a simple dish. 

The recipe is:

12 Ham slices
12 Turkey slices
24 eggs
fresh green onion, chopped
pinch finely shredded cheese (for each cup)
spice (I used habanero & green chili)
salt & pepper

Put 2 slices of ham or turkey in each muffin cup.

Before the egg goes into the cup, sprinkle the green onion and cheese. Then put an egg in each cup. Sprinkle your spices on top.

Place them into the oven at 375 degrees for 15 minutes. 

Enjoy!

Egg Muffins 2 Ways

I'm always looking for ways to lower my carb intake due to my diabetes. My husband introduced me to egg muffins. They are by far the most simple muffin I know of that are delicious, as well as, quick to whip up.

They call for few ingredients that whip up in about 5 minutes time and cook in 15 minutes.

A few days ago I made 24 of these guys. I made 12 Italian sausage and 12 Canadian bacon. 

The recipe for these babies is:
9 eggs yield 12 egg muffins/18 eggs yield 24 egg muffins

(Italian Sausage Egg Muffins)
9 eggs
1 pk Hormel Italian sausage crumble
1/2 oz Queso Cotija cheese, crumbled
3 Scallions, chopped
1/2 teaspoon baking soda
pinch of salt
pinch of pepper
pinch of dry herbs

(Canadian Bacon Egg Muffins)
9 eggs
6 slices Canadian Bacon, chopped
1/2 oz Queso Cotija cheese, crumbled
3 Scallions, chopped
1/2 teaspoon baking soda
pinch of salt
pinch of pepper
pinch of dry herbs

Mixed each of these egg muffins in a mixing bowl. 

Lined the muffin tin with cupcake liners and poured enough in to fill it 3/4 of the way. 

Baked on 375 degrees for 15 minutes. 

Yum is all I can say! These cheese gives these guys an added layer of flavor. 

The recipe is very versatile and can be made as you like it.

Enjoy!

Short Ribs w/ Root Veggies

Just saying short ribs out loud, sending a bit of excitement down my spine. I love everything about it. It is a rich dish that is great once in awhile. Best part is getting them for a discount at the local grocery store. That made me even happier.

I bought it and realized that why not change up the usual way I cook it just a little. A little change can build an even more depth to a flavor that is classic on its own.

One of my brothers was staying the night and I thought what a better way to test the water than on him and my husband. It could have been disasters, but it wasn't. 

Short Rib & veggie recipe is:

6 short ribs

4 carrots (chopped)

1/2 sweet onion (chopped)

4 mushrooms

4 garlic cloves (crushed)

2 celery stalks

1 bottle Apple Ale

2 cups beef broth

1 T corn starch w/ 1 cup cold water (slurry)

2 instant mashed potatoes

Braise all sides of the short ribs. Everything is better when it is browned. Take out the ribs and set to the side while softening the onions, carrots, celery, & mushrooms.

Crush the garlic when the liquids are being put in. Return the ribs back to the pot and cook 1 1/2 hours to 2 hours or until the meat just falls off the bones.

Make the mashed potatoes as directed by the package. While that is cooking, make the slurry (corn starch & water) and put it in the pot of boiling ribs. It will thicken the sauce some. The sauce is still going to be thin.

Once the potatoes are done, turn off the ribs and plate them.

Your family will thank you once they start eating this. A great touch was the apple ale. Yummy!

Enjoy!

Chicken & Rice Stuffed Sweet Peppers

My husband's favorite dish is chicken & rice. I thought about it. I had extra red & yellow sweet peppers in my fridge. Why not mix the two to make an amazing mouthwatering meal that combines the two. And the great chicken & rice stuffed peppers had been born!

They are made of:
1 pound chicken breast (cubed)
1 small onion (chopped)
4 mushrooms
4 garlic cloves
1/2 c cheese (any kind of your choosing)
salt
pepper
Oil (to cook chicken)
2 cups cooked rice

Cook the chicken, onions, & mushrooms together until chicken is fully cooked & the veggies are softened.

Mix the chicken mix with the rice.

Sprinkle a little oil on the edges and inside the pepper. Spice them with a little salt & pepper. Stuff with the chicken & rice mixture & lightly sprinkle with cheese.

Place in a 400 degree oven for 20 minutes. The pepper should be browned a little around the edges and sides.

Enjoy!