SANDRA’S TASTY VENISON SALAMI FRIED RICE

I used homemade Venison Salami 
our brother in law 
Larry Harvey recently provided us...

Servings: (2)

Prep: 5 Mins. |
Cook: 15 Mins.

Posted by:  Sandra

INGREDIENTS

2 tablespoons light olive oil, divided

2 eggs

¼ cup yellow onion, diced

¼ cup celery, diced

¼ cup red bell pepper, diced

1 garlic clove, minced

¼ cup venison salami, diced

2 cups pre-steamed basmati rice

2 tablespoons ginger soy low-sodium sauce

¼ teaspoon freshly ground pepper

Garnish:

--1 green onion, sliced

--4 large cherry tomatoes, halved

METHOD

Heat a large skillet over medium heat with 1 tablespoon light olive oil.  Beat the eggs in a small bowl.  Scramble the eggs while breaking them up slightly, and set aside in a small bowl. 

Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat.  Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes.  Add the garlic, and saute for 30 seconds.  Add the diced venison salami, and saute for 1 minute.  Add the rice, and break it up to incorporate with other ingredients while sautéing.  Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes.  Lastly, add the reserved scrambled eggs, and saute until warmed through.

Serve equally between two dinner plates, and garnish the fried rice with sliced green onions.  Place the cherry tomato halves along side – Enjoy!

SANDRA'S BREAKFAST BURGERS TO GO

My photograph of this recipe was 

featured on September 10, 2011 

@ - http://thatsnerdalicious.com/bacon

/a-heavenly-breakfast-sandwich-breakfast-time/

Yields: (2)

Prep: 2 Mins. |
Cook 10 Mins.
Posted by Sandra

INGREDIENTS

2 potato buns, toasted
4 slices of bacon, cut in half
1 teaspoon jarred sun-dried tomatoes, finely chopped
1 green onion, sliced
2 eggs, beaten
kosher salt and ground pepper to taste
2 teaspoons fresh parsley, chopped
2 cheddar cheese, slices
2 teaspoons chipolte mustard
2 teaspoons mayonnaise

METHOD

Heat a nonstick skillet over medium heat, and add bacon, cooking just until crisp and brown. Remove to a paper-towel lined plate to drain, and set aside. Reserve 1 teaspoon of drippings, and toss into skillet the sun-dried tomatoes and green onions, sautéing for 30 seconds. Reduce skillet to low, and mix the parsley, kosher salt and ground pepper to taste to the beaten eggs. Add the egg mixture to the skillet, tossing to combine

Meanwhile, place the buns in the toaster to lightly brown. On one side of the toasted bun, spread lightly it with mayonnaise, and the other with chipolte mustard. Add the egg mixture on top, and 4 half-slices of bacon over each. Add a slice of cheddar cheese on to of them, and place other half of bun on top – cut Breakfast Burgers in half, and then serve on the go. – Enjoy!


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Tip: I sometimes change out the bacon for ham, and the cheddar for swiss cheese, which is yummy as well!

SANDRA'S SUPERB SPLIT PEA and HAM SOUP

I love making this soup as it yields 3 quarts:
1 quart for eating and storing leftovers in refrigerator; the other
2 quarts for storing for later meals in the freezer, simply
thaw overnight in the refrigerator before reheating...

Yield: (3 quarts)

Servings: (10-12)
Prep: 15 mins.
Cook: 40

INGREDIENTS

1st addition ingredients:

1 (16 oz. pkg.) dried green split peas

8 cups water

1 tablespoon better than bullion chicken paste

1 tablespoon apple cider vinegar

1 teaspoon agave

2 cups cooked ham, cubed

1 bay leaf

1/8 teaspoon each: dried oregano, basil, and thyme

1 teaspoon garlic granules

2 quarts for freezer;
1 quart for eating now...

1 teaspoon onion powder

1/2 teaspoon freshly ground pepper

(I do not add any salt due to the saltiness of the ham)

Dash of hot sauce

2nd addition ingredients:

1 lg. carrot, scrubbed, and chopped

2 ribs celery, chopped

½ yellow onion, diced

1 large russet potato, peeled and chopped

METHOD

Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter.

In a large Dutch oven (or heavy-bottom soup pot), add the 1st addition ingredients and bring to boil over high heat, cover, and cook for 10 minutes.

Add remaining 2nd addition ingredients, cover, and bring to boil, reduce to simmer for 25 to 30 minutes, or until vegetables and split peas are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!

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*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.

SANDRA'S VENISON HUNGARIAN-STYLE WITH NOODLES

A great method in which to prepare venison with a sauce and pasta
so it is super tender, moist and tasty...

Servings:  (4 to 6)

Posted by Sandra
Prep: 15 minutes |
Cook: 2.5 hrs.

INGREDIENTS

· 2 pounds venison, cut into ¾” cubes
· 2 garlic cloves, chopped
· 1 medium onion, chopped
· 1 tablespoon paprika
· 1 teaspoon kosher salt
· ½ teaspoon coarsely ground black pepper
· 1/8 teaspoon cayenne pepper
· ¼ cup all-purpose flour
· 1 (14-oz.) can beef broth
· 1 box frozen sweet peas, thawed
· ½ cup sour cream

· 1 lb. wide egg noodles, cooked according to package

***Garnish options:
· Parsley, chopped
· Paprika

METHOD

Place venison, garlic, onion, paprika, salt, pepper, and cayenne in Dutch Oven (or large heavy-bottom pot). In a small bowl whisk the broth with the flour until no lumps remain, and add to venison mixture, and then combine all ingredients together.

Cook over medium heat for 20 minutes, stirring often. Reduce to a low simmer; place lid on pot and continue cooking 2 hours, stirring occasionally. At this point the venison is finished braising, so add the thawed peas, and sour cream and continue to cook over low heat for 10 more minutes until the peas are tender.

To serve, place hot cooked noodles on a serving plate, spoon the venison mixture over the top; garnish with parsley, and a sprinkling of paprika.