Game Day Venison Tenderloins™

This is an excellent, easy recipe for venison. But it works for beef too.

 I've used merlot wine for this, but you can use a dry red wine that you like. 

1 -  1 1/2 lb. venison tenderloin
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 T. each: butter, Worcestershire sauce
1/8 - 1/2 tsp. each: dried parsley, granulated garlic, red wine or balsamic vinegar
Pinch each: red pepper flakes, turmeric (optional)
1/3 - 1/2 c. each: chopped onions, chopped shallots, sliced mushrooms
1 - 2 T. olive oil
1/3 - 3/4 c. dry red wine

In a bowl, combine tenderloins, salt, pepper, Worcestershire sauce, garlic, parsley, oil, red pepper flakes, vinegar and turmeric.

Toss to coat tenderloins on both sides. Cover and let marinate in the refrigerator for a few hr. or overnight.

Peel, rinse, chop onions and shallots, place in bowl and set aside.

Rinse and slice mushrooms, add to bowl with onions, set aside.

Heat saute pan over medium high heat. Reduce heat to medium and add butter. 

Add tenderloins and cook on one side for 6 - 9 min or until desired doneness.

Flip tenderloins over and repeat on other side until done. 

Remove tenderloins from pan when done.

Reduce heat to medium low.

Very carefully add wine, onions, shallots and mushrooms to pan.

Stir with a rubber scraper or whisk and let reduce for a few minutes.

When sauce is reduced, pour over tenderloins.

Serves 4. 

Picadillo

This is great for 3 Kings Day or anytime.

1 lb ground beef (ground round)
1 medium onion, chopped
1 bell pepper chopped
1 - 2 T fresh or dried parlsey
2 - 3 T. olive oil
1-2 cloves garlic chopped
1 - 2 cans diced tomatoes,
1/4 tsp pepper
1/8 tsp salt
1 bag of boil in bag rice

Peel, rinse and chop onion, set aside.

Rinse, seed and chop bell pepper, set aside.

Preheat skillet over medium high heat, lower heat to medium heat and add oil.

Add beef, and brown or 8 -10 min and drain off meat if needed.

While meat is cooking, put rice and water in the microwave safe bowl. Put bowl in the microwave and cook for 5 - 6 minutes or until done.

Add, onions and peppers. Saute for 8 - 10 minutes. 

Add tomatoes, herbs and spices. Let simmer for 10 min, stirring occasionally.

Serve over rice.

Serves 4.

Fried Rice

This is great for holiday leftovers or anytime.

I've used a can of mixed vegetables but you can also use frozen vegetables instead.

You can adjust amount of ham and vegetables as needed.

1 - 2 c. each: chopped cooked ham, mixed vegetables
1/4 c. chopped green onions
2 - 3 T. canola or safflower oil
1 bag of boil in bag
1/4 tsp. each salt, pepper
2 - 3 c. water

Remove ham from refrigerator and chop.

Open can of mixed vegetables and drain.

Rinse green onions and chop, set aside.

Place bag of rice in a microwave safe bowl, add water.

Microwave for 5 - 6 minutes or according to package instructions.

Preheat skillet over medium-high heat. 

Lower heat to medium, add oil.

Combine vegetables, salt, pepper and ham and cook for 7 - 10 minutes.

Remove rice from microwave and drain. 

Cut bag and pour rice into skillet. 

Cook the fried rice for another few minutes or until done.

Remove fried rice from heat and sprinkle green onions over fried rice before serving.

Serves 4.

Daisys' Stained Glass Holiday Candies™

Who doesn't love treats this time of the year.

This is a great recipe for the holidays or anytime.

One bag minature marshmallows
1 bag white chocolate chips
1 c. chopped gumdrops
1 T. butter
2 - 3 T. powdered sugar

Line a cookie sheet with foil, shiny side down.

Butter the foil and sprinkle it with powdered sugar.

Chop gumdrops on a clean cutting board.

Preheat saucepan to medium high heat, lower the heat to medium low.

Combine the marshmallows, butter chocolate chips. Cook for 5 - 7 min or until melted, mix well.

Add the cut up fruit gumdrops and spread evenly on the buttered cookie sheets.

Cover with foil and put it in the refrigerator overnight.

Cut candy into pieces and wrap with wax paper to make individual candy pieces.

Serves 6 (4 candy pieces each).

Holiday Frenzy Soup™

The holidays are a busy time of year for many.

This is an easy recipe that can be done quickly when you have a busy schedule.

I've used canned chicken but this is also great with leftover chicken too.

2 cans (6 oz each) cooked chicken
1 small onion chopped
1 - 2 cloves garlic crushed and chopped
8 c. low sodium chicken broth
2 each: celery stalks, carrots chopped
Pinch each: salt, pepper, parsley, red pepper flakes, turmeric (optional)
1 medium potato chopped

Open cans of chicken and drain. Set aside.

Rinse and chop potato.

Rinse, cut tops of celery, carrots and chop.

Peel, rinse and chop onions, garlic.

In a soup pot combine: broth, chicken, vegetables, salt, pepper,  herbs. 

Bring to a boil for 5 - 10 min.

 Lower heat to medium low and let simmer for 40 - 60 min. or until done.

Serves 8.

Semester Break Noodles™

It's the season for final exams before semester break.

This is a great recipe for cramming for exams or anytime. I've made this recipe in the microwave.

1 package bowtie noodles
1/8 - 1/4 tsp each: salt, pepper
2 - 3 c. cold water

In a microwave safe bowl combine pasta, water, salt, pepper. 

Cover bowl with a plate, microwave for 10 - 14 min. or until done stirring occasionally.

Once pasta is done, remove the plate and take the bowl carefully to a colander to strain if needed.

Pour pasta back into bowl, toss with your favorite sauce or olive oil.

Serves 4.

Cheddar Cheese Potatoes™

This is a great side dish to serve at your Thanksgiving table. You can adjust the amount of milk to taste.

I've used reduced fat milk and cheddar cheese but you can also use vegan milk, vegan butter and vegan cheese if desired too.

Enjoy!

6 medium potatoes (rinsed and quartered)
1/2 - 3/ 4 c. milk (skim or low fat)
2 - 3 T. butter to taste
1/4 tsp. each: salt, pepper
1 - 2 cloves garlic (crushed and chopped)
1/8 - 2/3 c. shredded cheddar cheese

Rinse potatoes and cut into quarters. 

Place potatoes in pot with water and boil for 20 minutes or until done.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes or until warm.

Drain water from potatoes in colander.

Transfer potatoes back to pot. 

Mash with potato masher.

While mashing add butter, salt, pepper, 1/4 c.of the cheese and milk. 

You can adjust the milk to the desired consistency of potatoes. 

Mash until smooth.

Turn on broiler to high.

Sprinkle remaining cheese evenly over potatoes. 

Place potatoes in oven and broil for 5 - 7 minutes or until cheese is golden.

Serves 6