My parents have generously given us lots of venison this year and we have been enjoying it. They gave us these beautiful cuts of venison sirloin roast/steaks. I decided that my recipe for tri-tip roast might be a nice fit for this cut of meat. (It's not really my recipe. I found it at Las Vegas Food Adventures and it is my favorite way to prepare tri-tip roast.) I marinated the venison for 24 hours, then grilled to perfection. It was melt in your mouth delicious. I used the full recipe for the marinade, but it is for 2-3 lbs. of meat, so feel free to reduce it for smaller cuts of meat. If you need lower sodium, reduce the amount of seasoned salt and use a lower sodium soy sauce.
1 tablespoon seasoned salt 1 teaspoon brown sugar 3 tablespoons soy sauce 1 teaspoon freshly ground black pepper Put all ingredients in a ziploc bag, add meat. Seal the bag and rub the marinade into the meat. Let rest in the fridge for 24 hours. Grill and enjoy. Linking up at Create with Joy.
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This is our favorite way to enjoy brussel sprouts. My husband and six year old gobble up every last bite. This is so easy. Trim brussel sprouts, then slice in half. Discard any outer leaves that fall off when trimming and slicing. Toss with olive oil, salt and pepper. Bake in a 400 degree F oven for 20-25 minutes until tender and lightly browned.
Delicious oven roasted chicken in less than an hour. Ingredients:
Chicken pieces (I use legs and thighs, breasts may take longer due to size) 1/4 cup (1/2 stick) real butter fresh garlic cloves peeled and sliced in half salt and pepper 1. Preheat your oven to 450 degrees F. 2. Prepare the chicken by placing garlic under the skin of each piece. Use as much or as little as you like. I use at least a clove or two for each piece of chicken. 3. Melt the butter in the baking pan by placing it in the hot oven for a couple of minutes. 4. Next place the chicken in the pan, skin side up. Brush some melted butter from the pan on the chicken. Sprinkle with salt and pepper. If you like, add some whole peeled garlic cloves to the pan. Bake for 15 minutes. 5. Flip the chicken. Baste again with the juices and butter in the pan. Sprinkle with salt and pepper. Bake for 10 minutes. 6. Flip the chicken again and baste with the pan juices. Bake for another 10-15 minutes until chicken is done. Total baking time = 35-40 minutes
I made these cookies to give my kids a healthy portable snack because they are always hungry and we need snacks on the go. I am also trying to reduce the quantity of store bought processed snacks in our home. I took my Everything Cookies recipe and changed it up a bit to make it more nutrient dense. The boys love these cookies. My four year old was very concerned that we only had one cookie left yesterday, so I am making another batch tonight.
I do use peanut butter and chopped toasted nuts in this recipe but if you need to make it nut free, simply omit the chopped nuts and substitute 1/2 cup sun butter or 1/2 cup real butter (1 stick) for the peanut butter. These are a softer cookie because of the banana. I don't even cover them when storing so they can retain some crispiness. They are sort of like a muffin/cookie hybrid.
Ingredients:
1 ¼ cups flour* ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 2 Tbsp. ground flax seed (optional for the nutritional benefits) 1 banana 1/4 cup (½ stick) real butter softened 1/2 cup peanut butter ¾ cup coconut palm sugar or packed brown sugar 1/3 cup honey 1 ½ tsp. vanilla extract 1 egg 2 Tbsp. milk 1 cup chocolate chips 1 cup quick or old fashioned oats ½ cup raisins ½ cup pecans or walnuts, toasted and chopped ½ cup sweetened coconut flakes 1. Toast nuts on a small un-greased pan in a 350 degree oven for 8-10 minutes. Let cool. 2. Turn oven temperature up to 375 degrees. 3. Combine flour, baking powder, baking soda, salt and optional ground flax in a small bowl. Set aside. 4. Beat banana, peanut butter, butter, coconut sugar, honey and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chocolate chips, oats, raisins, nuts and coconut. 5. Drop by rounded tablespoon onto ungreased baking sheets. (I line my cookie sheets with parchment paper.) 6. Bake for 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 3 dozen. *I use a mix of all purpose flour and oat flour. I was making grilled cheese for dinner one night because I needed an easy dinner night. After making a couple standard cheddar cheese sandwiches, I had an idea. I had sweet onions and spinach and decided to take it up a notch. The resulting caramelized onion and spinach grilled cheese was delicious. So good I have found myself wanting more...in fact, I just had this for lunch. Ingredients:
butter sweet onions, sliced fresh spinach swiss cheese or your favorite cheese sourdough or another nice variety of bread 1. Saute some sliced onions with a little butter over medium heat. (A slice or two of onion for each sandwich.) Cook until the onion starts to turn golden brown and caramelize. Break the onion slices apart as they cook. Add a handful of fresh spinach. Continue to cook just until the spinach wilts. 2. Remove the onion and spinach from the skillet. Place a pat of butter in the center of the skillet. Add a slice of bread then place the onion spinach mixture on the bread. Add the cheese ( I use 2 slices) then top with the second piece of bread. Add a little butter on top of the sandwich so that when you flip it over, the other side will have a buttery crust too. 3. Cook on each side until golden brown.
Disclosure: Sponsored post. I received product from Hershey's and a stipend from Global Influence for my post. All opinions are honest and are my own.
It doesn't get much better than brownie bites with CADBURY MINI EGGS. These are the perfect addition to your Easter celebration that will delight both young and old alike.
I love how easy these are to make. Simply bake your favorite brownie recipe in mini muffin pans. I made my favorite, Coconut Oil Brownies. You will need to reduce the cooking time and possibly the oven temperature depending on how crispy you want the edges to be.
I reduced the cooking time to 12-15 minutes and baked them at 350 degrees F. This recipe makes really moist brownies so it works well for the smaller mini muffin size. I used my cookie dough scoop to put the batter in the mini muffin cups. It was easy and just the right amount of batter. The boys assisted with scooping batter into the muffin pan too (with careful supervision).
While still warm, I pushed in the tops of the brownies with a spoon to make little nests.
Cool on a wire rack. Then after they cool place CADBURY MINI EGGS in each nest. This is a fun job for any little helpers you may have.
For an enchanting display, nestle them in Easter grass on your serving tray.
HERSHEY'S has everything you need for Easter. The boys will be excited to find their baskets filled with HERSHEY'S candy on Easter morning.
Feeling crafty? You can make a cute recycled milk jug Easter basket out of an empty milk jug. I found a cute edible craft to make candy race cars that the boys would love too. You can find all kinds of recipes and crafts at the Celebrate with HERSHEY'S site.
If you love HERSHEY'S Candy as much as we do, enter to win my giveaway featuring an assortment of HERSHEY'S Easter Candy (U.S. residents)
Disclosure: Sponsored post. I received product from Hershey's and a stipend from Global Influence for my post. All opinions are honest and are my own.
Linking up at Friendship Friday, Create with Joy
In the fall, we celebrated my mother-in-law's birthday. I offered to make the birthday cake and went with a formal design. In keeping with the more formal theme, I kept the cake simple and put only initials on the sides. All four sides of the cake were embellished with initials.
I made three batches of Fluffy Yellow Cake batter from Annie's Eats, adding a little homemade crème bouquet and purchased princess emulsion to give it that wedding cake flavor. I think I used a tsp. or two for each cake recipe. I bought the Princess emulsion at Hobby Lobby, but could not find crème bouquet flavoring locally and made a homemade version.
This cake is constructed of two 9 inch layers stacked on top of two 12 inch layers. I placed two wooden and two plastic dowel rods through the layers to help hold everything together. I also spread a little frosting between the bottom layer and the cake board to help anchor the cake to the board. I used this recipe for Cream Cheese Celebration Frosting from Veronica's Cornucopia. This recipe makes a thick icing which is both delicious and lends itself well to decorating. It will hold its shape when used in piping designs. This recipe also uses crème bouquet flavoring which gives the icing a wonderful hint of citrus. I used paste and gel icing colors to create a warm light yellow frosting. I have found that icing gets darker the next day, so I tend to go slightly lighter when trying to get a light color. Homemade Crème Bouquet:
I combine the ingredients and store in a small squeeze bottle.
I used a scallop cutter designed especially for using with sugar sheets to achieve the scalloped edges on the cake. This was time consuming, but I thought the end result was worth the extra effort. I cut a circle out of the sugar paper and placed it on top of the cake to provide a place to set fresh flowers.
Since I needed to travel about 5 hours with this cake, I repurposed a large box as a cake box large enough to safely hold the cake. The cake board should fit snuggly into the box so that it does not shift. The cake board should also be larger than the base of the cake so that the cake does not touch the sides of the box.
I taped a large piece of cardboard to the top of the box as a lid that hung over the edge so that it would not fall into the box and damage the cake. I first removed the original lid which flapped in and could have fallen into the cake.
I positioned the cake box on the back bench seat and wedged it in securely with pillows, blankets and coats. We had plenty of padding in the car since we were traveling with kids.
For a finishing touch, I found some pretty flowers at Trader Joe's and placed them on top of the cake. I was pleased with both the flavor and the look of this cake and would use these recipes again. The icing was especially delicious and easily gave a smooth finish.
Veronica's Cornucopia gave a great tip for using a water spray bottle to help achieve smooth icing. In the past I have used a straight edge dipped in water, but found the spray bottle much easier for smoothing icing. Tater tot casserole is good and comforting on a cold winter night. It's also easy and kids love it. You can use your favorite frozen vegetables. I used some green beans that I put up from the farmer's market last summer. This recipe is great with ground venison too. Delicious comfort food at it's best! Ingredients:
1 lb. ground beef or venison 1 sweet onion, diced salt and pepper or your favorite meat seasoning 1 lb. frozen green beans or your favorite frozen vegetables 1 can cream of mushroom soup 1 can cream of chicken soup 2 lb. bag of tater tots (you will use almost the whole bag) Directions: 1. Pre-heat oven to 350 degrees F. 2. Brown ground beef and onion. Salt and pepper to taste or use your favorite meat seasoning. Set aside. 3. Lightly grease a 9 X 13 baking pan with cooking spray. Layer first the meat mixture, then the vegetables. 4. Mix together both cans of cream soups. (Do not add any liquid to the soup) Spread the soup mixture over the vegetables. 5. Top the casserole with a layer of tater tots. 6. Bake uncovered for one hour. When I taught, there was a staff member who brought the most amazing everything cookies to every potluck we ever had. I looked forward to her cookies which were always individually wrapped so you could take one with you. I always took one unless they ran out. I decided I wanted to try to make everything cookies and taste the wonderful deliciousness again. I looked at several recipes online and discovered that it is basically an oatmeal raisin chocolate chip cookie with nuts and coconut. I already have a fabulous chocolate chip oatmeal raisin cookie recipe so I adapted it to make these delicious everything cookies. I toasted the pecans first which really enhances the flavor. Ingredients:
1 ¼ cups flour ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 2 Tbsp. ground flax seed (optional for the nutritional benefits) ¾ cup (1 ½ sticks) butter softened ¾ cup packed brown sugar 1/3 cup granulated sugar 1 ½ tsp. vanilla extract 1 egg 2 Tbsp. milk 2 cups (12 oz. pkg.) chocolate chips 1 cup quick or old fashioned oats ½ cup raisins ½ cup pecans or walnuts, toasted and chopped ½ cup sweetened coconut flakes 1. Toast nuts on a small un-greased pan in a 350 degree oven for 8-10 minutes. Let cool. 2. Turn oven temperature up to 375 degrees. 3. Combine flour, baking powder, baking soda, salt and optional ground flax in a small bowl. Set aside. 4. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chocolate chips, oats, raisins, nuts and coconut. 5. Drop by rounded tablespoon onto ungreased baking sheets. (I line my cookie sheets with parchment paper.) 6. Bake for 10 to 12 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 3 dozen. I am preparing to host a Christmas Cookie Decorating Play-date and have been trying to decorate and organize a little more. Today I decided I would make a Christmas Card holder out of ribbon over one of the door frames. Usually our cards are lined up on the piano and fall down and eventually become a big mess.
This was so easy to do. It might have taken 10-15 minutes tops. Supplies needed: A lot of ribbon, I am guessing 15-20 yards depending on the size of your door frame and if you make bows or not. I have a 50 yard roll of brown ribbon with Christmas trees printed on it that I bought at Sam's Club on clearance years ago. You will also need clear thumbtacks to hang the ribbon and paperclips or clothespins to clip the cards onto the ribbon. I have some nice clear clips that worked perfectly for attaching the cards. This was super easy to do, but I did have the help of my husband who is a pretty good bow maker from his years of teaching floral design in his horticulture program. I simply tacked the ribbon to the molding, then tacked up the bows. Then I clipped the cards onto the ribbon. I think it looks so pretty and now we can really enjoy our Christmas cards. It was such a bonus too that I didn't have to trek out in our deep snow and fight the Christmas shopping crowds to find the supplies. I had everything on hand. |
Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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