Chocolate Covered Pretzels

Happy holidays all!

These pretzels are perfect for a last minute gift idea, a holiday party or even as a snack for game day. 

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
Pretzels
cookie sprinkles

Break chocolate bars into pieces in 3 separate microwave safe bowls. Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx. Keep an eye on chocolate so that it melts evenly. Remove bowls carefully from microwave.

Dip ends of pretzels rod in the chocolate. If using pretzel twists, dip pretzel twists completely in chocolate. Remove pretzel twists from chocolate with a clean fork. Place pretzels on a parchment lined cooking sheet. Sprinkle the cookie sprinkles over pretzels if desired and let harden for several hours or overnight.

Makes 3- 4 dozen pretzels approx.

Stick to Your Ribs Noodle Soup™

This soup is perfect for those chilly days of winter when you want a hearty satisfying soup to warm you up. 

8 c low sodium beef broth 
2 c beef (cut into chunks)
2 medium carrots diced
1 c chopped celery
1 ( 14.5 oz) can diced tomatoes
1/3 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
1/8 tsp crushed red pepper flakes
1 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)

1/4 c sliced mushrooms
1 c thin egg noodles

In a large pot combine ingredients, except noodles. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally. During the last 10 - 15 minutes of cooking, add noodles and stir.

Serves 8.

Ambrosia

Ambrosia was once called the food of the gods.

 This heavenly dessert is perfect for the holidays or anytime. 

I've used reduced fat sour cream, but feel free to use regular sour cream instead.

1  (10 oz) bag miniature marshmallows
1  (15 oz) can crushed pineapple, drained
1 (10 oz)  jar maraschino cherries, drained
1 (11 oz) cans mandarin oranges drained
1/2 bag (3/4 c approx.) shredded coconut
1  pint carton sour cream

Mix all ingredients together in a bowl thoroughly.

 Refrigerate for several hours or overnight.

Serves 6.

Pasta With Meatballs

This is an easy recipe of a classic. I've used ground round but feel free to use what meat you like.

1 package pasta
1 lb lean beef (ground round)
1/8 - 1/4 tsp each; salt, pepper
1/8 tsp red pepper flakes
3  1/2 c pasta sauce
1 - 2 cloves chopped and crushed garlic
1- 2 eggs (cage free) or egg substitute (adjust amount needed)
1/8 - 1/4 c each: bread crumbs, diced onion, bell peppers (adjust amount needed)
1/2 tsp each: parsley, oregano, basil
1 - 3 T oil (enough to coat pan)


Cook pasta according to package instructions. 

Set aside oil and pasta sauce. 

In a mixing bowl combine remaining ingredients. Mix well with clean hands. Form meat mixture into 16 meatballs. 

Preheat skillet to medium high heat. lower heat to medium, add oil. Place meatballs in pan and brown on 1 side for 7 - 10 min approx. Turn meatballs over and brown on other side for 7 - 10 min. more. 

Remove meatballs from pan and drain excess fat from pan if needed.  

Return meatballs to pan and pour pasta sauce over meatballs. Cook meatballs and sauce for 10 minutes, or until done. 

Serves 4.

Recipe To Help The Philippines

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.
Prayers, thoughts for the residents of the Philippines as they continue to deal with the aftermath of typhoon Haiyan. The typhoon, one of the largest to ever hit, has killed at least 10,000 Friday. 

On the left side of this website are links to organizations under the heading of Recipe To Pay It Forward. These organizations are helping in the relief efforts. Any help would be greatly appreciated.


Thank you for making a difference.

Easy Schnitzel™

This is perfect for a quick meal. I've used bread crumbs but you can also use your favorite gluten free products or even crushed saltines too. 

4  boneless, skinless: chicken breasts/ thighs

3/4 - 1 c. bread crumbs

1 - 2 eggs

1/8- 1/4 tsp each: salt, pepper

1 - 2 T olive oil 

1/2 tsp dried parsley 

Pinch of paprika

In a shallow dish combine: eggs, salt, pepper, parsley and paprika.. Mix with fork.

Pour breadcrumbs in a separate dish.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.

Dredge both sides of chicken in egg. Dredge both sides of chicken in bread crumbs. Repeat process with remaining chicken. 

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 7 min. Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4

Express Eggs™

This is an excellent idea for a very quick breakfast or anytime. Feel free to use what fillings desired. 

2 eggs 
1 - 2 T butter (enough to coat bowl)
1/8 - 1/4 tsp each: salt, pepper
1/4 tsp dried parsley
1 clove garlic crushed diced
1/2 - 1 tsp each: shredded cheese, diced bell pepper, diced onion, diced tomato

Grease a microwave safe bowl with the butter. Crack 2 eggs in bowl and stir with a fork for 10 - 15 seconds. Add salt, pepper, garlic, parsley, cheese and vegetables.

Place bowl in microwave and microwave for 70 - 90 seconds or until done. 

Serves 1.

Beer Steak ™

They say the key to a mans heart is through is stomach. This recipe will please any man.

1/2 - 1 c  beer approx

2  8 oz steaks

1/8- 1/4 tsp each: salt, pepper

1 clove garlic, crushed, chopped

juice of 1 lime

Salt and pepper both sides of steaks. 

Heat skillet to medium high heat. Reduce heat and place steaks in skillet. Carefully pour 1/2 of beer into skillet, add garlic and squeeze some of the lime juice over steaks. Cook for 5- 10 minutes on 1 side.  Flip steaks over on other side. Pour rest of beer as needed into skillet. Squeeze lime over steaks and cook for 5 - 10 min more or until done. 

Serves 2.

Twice Cooked Chicken Tacos ™

This is an easy recipe for a quick dinner or even lunch. I've used chicken tenders but you can even use chicken breast or chicken thighs instead. 

Filling

1 lb boneless skinless chicken tenders 
1/8 - 1/4 tsp each: ground pepper, salt 
1- 2 T olive oil (enough to coat bottom of pan) 
1 tsp each: fresh or dried cilrantro ( parsley), Worcestershire sauce
1 clove garlic crushed chopped
2 T fresh lime juice
1/8 tsp red pepper flakes 
Pinch of turmeric (optional)
1/2 c diced onions
1 c salsa

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside.  


In a shallow bowl combine, chicken tenders, lime juice, salt, pepper, Worcestershire sauce, garlic, cilantro, red pepper flakes and turmeric. Toss to coat both sides. Cover and let marinate in the refrigerator for a few hours. 

Heat skillet on medium high heat, reduce heat and add oil. Place chicken in pan and cook on 1 side for 4- 6 minutes.  Flip chicken over and cook on other side for 4-6 minutes more or until done.

Remove chicken from pan and let rest for a few minutes before shredding.  With clean hands or clean forks shred chicken.  

Heat skillet to medium heat. Combine shredded chicken, salsa and onions to skillet. cook for 4 - 7 min. or until heated. 

Scoop into taco shells and and top with your favorite fixings.

Serves 4.

Wandering Taco™

This is my version of the tailgate classic. I've used ground round but you can use turkey for even vegan meat if desired. 

1 lb ground meat ( lean Beef)
1 T olive oil 
1/2 c  chopped onion
1/8 c chopped bell pepper

1/8 - 1/4 tsp  each: salt, pepper 

1  c salsa 

1 clove garlic (chopped, crushed)

1/8 tsp red pepper flakes
1/4 tsp chopped cilantro

1 lime, juice and zest

1 10 oz package corn chips

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Heat saute pan over medium high heat. Reduce heat to medium and add oil. if needed. Add onions and meat. Brown meat and onions for 8-10 minutes. Drain excess grease from meat (If using lean beef, omit step). 

Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat. Cook for another 4 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve: Pour corn chips into bottom of 4 bowls. Spoon meat mixture over corn chips. Top with your favorite fixings. 

Serves 4. 

Baja Shrimp ™

This is a great shrimp dish for summer or anytime.

1 lb shrimp 
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
1 - 2 T olive oil
1 tsp Worcestershire sauce
1 T tequila
1 clove garlic crushed
1/4 tsp fresh parsley or cilantro

Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15- 30 minutes in refrigerator.

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

Serves 4

A Lazy Day In Blue Hawaii ™

This is my version of a Blue Hawaiian.

12 oz pina colada mix
2-3 oz rum
1 oz triple sec 
Ice 
Blue coloring 

In a cup combine triple sec and 1 drop blue food coloring, use spoon or coffee stirrer to mix

In a blender combine remaining ingredients and triple sec. Blend  well for 20 - 40 seconds.

Pour into 2 glasses. 

Serves 2.

Game On Guacamole ™

This is a great recipe for summer or anytime.

2 avocados 
1/3 c each: diced onion, diced tomatoes
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1/8 tsp. red pepper flakes (optional)
1 clove garlic, crushed chopped
1/2 tsp each: lime juice, fresh cilantro or dried (parsley)

Cut avocado in half, remove seed and scoop out flesh, place in mixing bowl.

Rinse tomato, chop and place in bowl with avocados. 

Peel, rinse and chop onion, place in bowl with avocado mixture.

Combine remaining ingredients with avocado mixture. Mash well with fork. 

Chill guacamole in refrigerator until ready to serve. 

Serves 4 to 6. 

Grilled Banana Split™

This is a great desert recipe for summer. I've used firm bananas which will hold up to the grill. 

4 bananas
1 - 2  T vegetable oil
1 T. cinnamon sugar (optional)
1 c.  each: chopped strawberries, chopped fresh pineapple
4 - 8  T. Chocolate sauce
Low fat whipped cream
Ice cream 

Peel bananas. Slice bananas in half lengthwise.

Brush both sides of bananas with oil. Use a spoon to sprinkle cinnamon sugar over both sides of bananas.

Heat grill pan to medium high heat, lower heat to medium.

Place bananas on grill cut side down. Grill for 1- 3 min on one side. Flip over and grill for 1 - 3 min more.

Remove bananas from grill and arrange in a dessert dish. Arrange 2 scoops of your favorite ice cream over bananas. Top banana splits with your favorite toppings.

Serves 4.

Grilled Thai Style Chicken ™

This is an easy recipe for grilled chicken. I've used chicken thighs, but this also works with chicken breasts. 

1 lb chicken thighs
1/8 - 1/4 tsp each: salt, pepper
1/2 tsp each: diced fresh ginger, sesame oil
1 lime zest and juice
1 clove garlic crushed and chopped
pinch of red pepper flakes
1/8 tsp turmeric
2 T low sodium soy sauce
2- 3 T oil (olive or canola)

In a shallow dish combine chicken thighs, salt, pepper, ginger, sesame oil, lime juice, lime zest, red pepper flakes, garlic, turmeric and soy sauce.  Flip chicken over a few times to coat both sides. Cover dish with plastic wrap and let marinate in refrigerator for a few hours.

Heat grill pan to medium high heat, lower heat to medium  and add oil. Place chicken and grill for 10-12 min on 1 side. Flip chicken over on other side and grill for 10 - 12 min or until done. 

Serves 4. 

Grilled Eggplant™

This is perfect side dish for summer.

1 large eggplant (sliced)
4 T approx. olive oil
1 clove garlic crushed chopped
1/8- 1/4 tsp each: salt, pepper
1/2 tsp fresh lemon juice

Cut eggplant into slices.  Peel, crush and chop garlic. 

In a bowl combine: eggplant slices, salt, pepper, olive oil, garlic, lemon juice. Toss to coat eggplant slices.

Heat grill to medium high, reduce heat to medium. Place eggplant slices on grill. Grill on 1 side for 7-8 min approx. Flip eggplant over and grill on other side for 7- 8 min or until done.

Serves 4. 

Chicken Piccata™

This is an easy version of chicken piccata.

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 1  1/2 T fresh lemon juice (adjust to taste)

1/2 c dry white wine
1 clove garlic, crushed and chopped
1/2 tsp dried parsley

In a dish combine: flour, salt, pepper. Mix with fork.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 5 min. Flip over and cook chicken on other side for 4 - 5 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add wine, lemon juice, parsley and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4

Once In A Blue Lagoon ™

There's nothing better than a lemonade on a hot day. This is an adult version.

2 c prepared lemonade
1 -3 oz vodka (adjust for taste)
1 oz triple sec
Blue food coloring 
Ice
lemon slices (garnish)

In a cup combine triple sec and 1 drop food coloring. Stir to dissolve.

In a blender combine: lemonade, ice, vodka, triple sec. Blend for 20- 40 seconds or until well blended. Garnish with lemon slices.

Serves 2. 

Recipe To Help Oklahoma

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.

Prayers, thoughts for the residents of Oklahoma as they continue to clean up from an E-5 tornado that struck the state earlier this week. 

On the left side of this website are links to organizations under the heading of Recipe To Pay It Forward. These organizations are helping in the relief efforts. Any help would be greatly appreciated.

Thank you for caring.

Cooking With Heide Turns 5. Thank You Readers

Today marks a very special post. 

Cooking With Heide is 5.

What an amazing 5 years it has been.  

Thank you readers for allowing to share my recipes with you.   I hope these recipes have inspired you to be creative,  have fun in the kitchen and that anyone can cook healthy, satisfying dishes.

Mixed Berry Green Salad ™

This is a great salad for spring. I've used pre washed mixed greens for the salad. I've used fresh berries but you can use frozen instead. I've also used Gorgonzola cheese, but you can use your favorite bleu cheese.

2  - 3 c mixed salad greens 
1/2 c each: chopped red onion, sliced strawberries, blackberries
1- 2 oz Gorgonzola cheese

Peel, rinse and chop onion, set aside.

Rinse, pat dry, and slice strawberries set aside. Rinse and pat dry blackberries, set aside.  If using frozen berries omit this step.

Put salad green in large bowl. Top greens with onion and berries, toss to mix. Top salad with cheese and and place in refrigerator until ready to serve. 

Serves 4 - 6.

Baked Tortilla Chips

Who doesn't love tortilla chips. This is a great recipe for baked tortilla chips. 

8 - 10 corn tortillas
1/8 tsp lime juice
1/8 - 1/4 tsp salt (adjust to taste)
1/3 c oil (canola or vegetable)
Pinch of red pepper flakes (optional)
Non stick cooking spray

Preheat oven to 350 F

Spray 1 - 2 baking sheets with non stick cooking spray.

In a measuring cup combine: oil, salt, red pepper flakes, lime juice, stir to mix. 

Brush both sides of corn tortillas with oil mixture. Cut corn tortillas into 6 - 8 wedges with a clean kitchen scissors. 

Place wedges on baking sheet and place into oven. Bake for 6- 7 min. Remove baking sheet from oven and flip wedges over. Bake on the other side for 6-7 min or until crisp. Repeat cooking process with remaining baking sheet. 

Drain tortillas chips on a paper towel lined plate. 

Makes 60 - 80 tortilla chips. 

Parmesan Herb Popcorn ™

This is a tasty twist on popcorn. 

Feel free to experiment and use what herbs and spices you like. 

1 package microwave popcorn
1 - 3 tsp grated Parmesan cheese (adjust to taste)
1/3 - 1 tsp each: granulated garlic, dried parsley, dried basil (adjust to taste)
1/8 tsp red pepper flakes (optional) 

Pop popcorn according to package directions.

In a measuring cup combine grated Parmesan cheese, garlic, basil, parsley, red pepper flakes. Stir to mix.  Pour cheese mixture into popcorn bag. Shake bag well to coat popcorn.  Pour popcorn into a bowl and enjoy.

Serves 2 - 4.

Deviled In Disguise Eggs ™

This is my version of deviled eggs.  Feel free to experiment and use what you like.


Hard cooked eggs

1 dozen eggs
6 cups cold water


Filling

12 hard cooked eggs yolks
4 - 6 T (1/4 c approx.) reduced fat mayonnaise
1/8 - 1/4 tsp each: salt, pepper
1/8 tsp each: granulated garlic, dried parsley, paprika
1 tsp each: diced red onion, mustard
1/8 tsp. dried dill (optional)


Hard cooked eggs

In a saucepan place eggs. Add enough water to cover eggs. Bring pan to a boil. Once water starts to boil, cover pan with a lid and turn off heat. Leave pan covered for 15 min. Remove eggs from water after 15 min. Let cool before peeling. Peel eggs and cut eggs in half lengthwise. 


Filling

Scoop eggs yolks out carefully. In a mixing bowl combine eggs yolks, mayo, salt, pepper, garlic, parsley, onion, mustard, dill. Mash yolks well with a fork until blended. 

Scoop yolks into egg whites. Sprinkle paprika over eggs. Let chill in refrigerator until ready to serve.

Serves 6 (4 egg halves).

Go Greek Lamb Chops ™

This is perfect for Easter or anytime. I've broiled the lamb chops in the oven, but this can be done on the grill as well. 


1 package rack of lamb
1/4- 1/3 c olive oil (adjust as needed)
1- 2 cloves crushed, chopped garlic
1 lemon juice and zest
1/2  - 1 tsp each dried or fresh parsley:  oregano, rosemary (adjust to taste)
1/4 tsp each: salt, pepper 


Divide rack of lamb into lamb chops.

In a measuring cup combine: oil, lemon zest, salt, pepper, garlic,  herbs and mix well. Pour some of the marinade into bottom of a baking dish. Place lamb chops into baking dish and squeeze some lemon juice over lamb chops. Flip lamb chops over and squeeze lemon juice on other side. Place in refrigerator and marinade for a few to several hours. 

Preheat oven to broil.  Place lamb chops on broil pan and place pan in oven. Broil lamb chops on 1 side for 6- 7 min or until done.  Flip lamb chops on other side and repeat cooking process for 5 - 7 min or until done. 

Serves 3-4 approx. 

Spring Soup ™

This soup is light, yet satisfying. It's perfect for those early days of spring. This is also a great recipe for leftovers. 


8 c low sodium chicken broth 
2 boneless chicken breasts chopped
1 c each: chopped carrots, chopped onion, chopped celery
1 potato chopped
1/2 c chopped butternut squash
1/3 c sliced mushrooms
1/ 8  - 1/4 tsp each: ground black pepper, salt (to taste)
1/8 tsp red pepper flakes (optional)
1 clove garlic crushed and chopped
1/2  - 1 tsp dried parsley (adjust to taste)

In a large pot combine: broth, chicken, vegetables, parsley, garlic, pepper, red pepper flakes and salt. Bring to a boil for a few minutes. Reduce heat and let simmer for 1 - 1  1/2 hrs, stirring occasionally. 

Serves 8. 

Manicotti Florentine ™

This is a great recipe for spring. 

I've used lean ground beef, but you can use turkey or even vegan meat or just use spinach if desired. 

 I've used fresh baby spinach which is easier to use than frozen.

2 c. fresh baby spinach

1/4 tsp. each: salt, pepper 
1 package Manicotti  noodles
2 c. ricotta cheese
1 - 1  1/2 c. Parmesan cheese (adjust to taste)
1 tsp each:  oregano, basil
1 - 2 T. olive oil
1 lb. lean ground beef
2 cloves garlic, crushed and chopped
3 c. pasta sauce (homemade or jar)
Non stick cooking spray

Preheat oven to 400 F. 

Rinse and pat dry spinach. 

Cook noodles according to package. Drain in colander, set aside.

Spray non-stick cooking spray in baking dish, set aside. 

Heat saute pan over medium high heat. 

 Lower heat to medium and add meat, 1 clove garlic, 1/2  of oregano salt, pepper and basil. 

Brown meat for 6- 8 min. 

Drain meat,  set aside in bowl.  If using vegan meat or ground turkey, spray saute pan with cooking spray first. 

In same pan heat oil over medium. Add spinach and saute for 5 min. 

In a large mixing bowl combine; meat, spinach, ricotta cheese,  remaining oregano, salt, pepper, basil, garlic. Mix well. 

Pour 1 c. of sauce in bottom of baking dish. 

You can use a spoon to fill the noodles with the mixture. 

You can also fill the noodles by filling a baggie with the filling and snipping the end of the baggie to pipe the filling into the noodles.

Arrange filled noodles in baking dish. 

Pour remainder of sauce over noodles. 

Top noodles with Parmesan cheese. 

Bake for 30 min.

Serves 6. 

Easy Pepper Steak ™

This is an easy recipe for pepper steak. I've used New York strip but you can also use beef strips that have been pre sliced.

1 lb sliced beef
1 onion
1-2 peppers
1-/8 - 1/4 tsp each: salt, pepper (adjust for taste)
1- 2 T oil
1/4 tsp diced fresh ginger
2 tsp low sodium soy sauce
1 tsp cornstarch
1/2 c snow peas
1/3 - 1/2 c water (adjust as needed)

In a bowl combine: sliced beef, salt, pepper, ginger, soy sauce. Stir to coat beef and let marinate in refrigerator for a few hours. 

Peel, rinse and slice onion, set aside in bowl. Seed rinse and slice peppers, add to onions. Rinse, cut ends of snow peas. Cut snow peas in half, add to other vegetables. 

Preheat saute pan over medium high heat, reduce heat to medium and add oil. Add beef to pan and stir fry for 6- 10 min. Remove from pan and transfer beef to a clean bowl.  Add onions, peppers, snow peas to pan and stir fry for 5--7 min. Return beef to pan. 

In a measuring cup combine water and cornstarch, mix well to dissolve cornstarch. 

Push beef and vegetables to sides of pan to make well in middle of pan. Pour mixture into 
pan. Let liquid reduce for 1 min.  Stir to coat vegetables and beef with sauce. 

Serves 4. 

Garden Risotto ™

This is perfect for Lent. 

I've used chicken broth for this, but you can use vegetable broth instead if desired. I've used arborio rice, which is a short grain rice.  

1/2 c each: chopped onions, chopped leeks, frozen peas, frozen edamame, chopped asparagus

1 - 2 T chopped shallots

1 c each: arborio rice, white wine

2 c low sodium broth

2 - 2  1/2 T butter

2 T olive oil

1/8 c (1 oz) green onions

1 - 2 cloves garlic, crushed and chopped

1/8- 1/4 tsp each: salt, pepper

Peel and chop onions and shallots.  Peel, crush and chop garlic. Clean and chop the white parts of leek. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. Add onion, leek, shallots and garlic. Saute for 3 min. Add rice, salt, pepper stir and saute for 2 min. 

Add 1/2 c of broth to rice. Stir rice until broth is absorbed 2-5 min approx. Carefully add 1/2 c of wine to rice.  Stir for 2 to 5 min or until wine is absorbed. Repeat process with broth and wine, alternating. After the 2nd 1/2 c of wine, add thawed peas, edamame, asparagus, stir to heat. Continue to add broth 1/2 c at a time until all broth is absorbed. Garnish with green onions. 

Serves 4-6. 

Game Day Burgers ™

What's more American than getting loved ones together to watch the big game. 

There's nothing better than the all American burger to enjoy it with.

 I've used ground round beef for this recipe but you can use deer or even vegamn meat if desired.

1 lb lean ground beef (ground round)
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 - 1  1/4 T. Worchestshire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley, granulated garlic (adjust to taste)
pinch of turmeric (optional)
1-2 T oil (if needed)

In a bowl combine meat, salt, pepper, Worcestershire  sauce, parsley garlic, turmeric.  

Mix ingredients together with clean hands. Form beef into 4 patties. 

Heat grill pan over medium high heat. 

Reduce heat to medium, add oil if needed. 

Add burgers and cook on 1 side for 6 - 10 min or until done. 

Flip burgers over and repeat cooking process until done. 

Serves 4.

Leftover Tacos ™

If you ever wondered what to do with your leftovers, wonder no more. I've used shredded chicken for this recipe but it also works with beef and even your thanksgiving turkey leftovers.

I've shredded the chicken by hand, but you can even use two forks to use as well.  If shredding meat by hand, make sure your hands are clean.

Fillings

2-3 cups shredded chicken

1/2 c diced onions

1 c - 1  1/4 c (8- 10 oz)  salsa 

1-2 T oil (olive or canola)

1 clove garlic, crushed and chopped

1 lime juice and zest

1/8 - 1/4 tsp each:  salt, pepper

1/8 tsp red pepper flakes

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside. Shred chicken into bowl with onions.

Heat saute pan to medium high heat, lower heat to medium and add oil. Add chicken, onions, salsa, salt, pepper, red pepper flakes, garlic, lime zest to pan.  Squeeze lime juice over mixture. Cook for 6- 10 min or until heated, stirring occasionally. 

Scoop chicken into a taco shell.  Top with your favorite fixings and enjoy!

Serves 4-6.

Grilled Venison Tenderloins ™

This is an excellent recipe for venison. I've used a grill pan for this, but you can also use a saute pan or even the outdoor grill too.  This recipe is also great with beef  or lamb too. 


1 lb Venison tenderloin
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 - 1  1/4 T Worcestershire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley,  granulated garlic (adjust to taste)
pinch of turmeric (optional)
1- 2 T olive oil

In a shallow bowl, combine tenderloins, salt, pepper, Worcestershire sauce, garlic, parsley, and turmeric.  

Toss to coat tenderloins on both sides. Cover and let marinate in the refrigerator for 20 to  30 min. approx. 

Heat pan over medium high heat.  Reduce heat to medium or medium low and add oil.

 Add tenderloins and cook on one side for 5-9 min or until desired doneness. Flip tenderloins over and repeat on other side until done. 

Serves 4.