SANDRA'S ALASKAN RUSTIC CABIN VENISON CHILI with TOPPINGS

A tasty and quick 30-minute meal that is delicious and hearty
on a rainy Alaskan summer day as we've had today...

Servings: (4-6)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS:

Chili:

1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)

1/2 sweet white onion, diced

1 carrot, scrubbed and finely diced

1 (15-oz. can) tomato sauce

1 (15-oz. can) low-sodium chicken broth

1/4 cup Summer Ale - Alaskan Brewery (save remainder to have with dinner ;)

1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained

1 to 1-1/2 tablespoon(s) chili powder (more or less to your desired spiciness; we use 2 TBs!)

1/2 teaspoon granulated garlic

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toppings:

- Shredded sharp cheddar cheese

- Diced white sweet onions (soaked in cold water for 5 mins., then drained-keeps 'em mild yet crispy)

- Fresh tomato, finely diced

METHOD:

Heat a medium-size 4-qt. heavy-bottom saucepan over medium-high heat and brown the ground venison. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes, while occasionally stirring.  Serve immediately into individual bowls while topping with the remaining ingredients, as listed. ~ Enjoy!

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Tip:

A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.

SANDRA'S BRILLIANTLY SEASONED ACCORDION BAKED POTATOES

A fun and easy twist to baked potatoes -  
Oh my, so eye-pleasing and very tasty too...

Serves: (4)
Prep: 15 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Seasoned Accordion Baked Potatoes
4 large russet potatoes, scrubbed, and dried
4 garlic cloves, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

***Toppings
1 cup sour cream
1 teaspoon garlic powder
2 tablespoon fresh parsley, finely chopped
Additional kosher salt and freshly ground black pepper, to taste

***Garnish
--2 slices of bacon, browned, and chopped into bits
--1 green onion, finely sliced

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Using a metal serving spoon, place each potato in the spoon, then make several slits crosswise on each potato top (as shown in above photo) making sure not to slice completely through.

In a small saucepan melt the butter over medium-low heat (ensuring that you do not brown the butter). Add the olive oil, freshly minced garlic, and kosher and ground pepper, to taste, then saute for 30 seconds.

Gently fan out each sliced potato accordion-style and brush with butter/olive oil mixture ensuring to saturate mixture between slices. Wrap each potato individually with tin foil, and place on prepared baking sheet, then bake for 1 hour.

Meanwhile, combine all topping ingredients in small bowls, and refrigerate until ready to use.

To prepare the garnish ingredients, place a small skillet over medium heat, and brown the bacon until crispy. Let cool, and chop into bits, then set aside. Thinly slice one green onion on the diagonal, and set aside as well.

After 1 hour of baking potatoes, remove from oven and toss the tin foil. Transfer hot potatoes to a serving platter, and add topping and garnish ingredients. ~ Enjoy!

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Note:  I did not add the topping ingredients in the above photo so you are able to see the final outcome of how beautiful these potatoes actually turn out.