Venison Fried "Meatballs"

This is an adapted version of my Grandma Caroline’s Fried “Meatballs”. If you enjoy venison, this is a great way to use the chop meat. The mushrooms provide a nice amount of moisture given the meat has zero fat. Enjoy!

Ingredients:

• 1.5 lbs ground venison
• 2 eggs
• 1/2 cup plus yellow onion - minced
• 1/2 cup plus baby portobello mushrooms - minced
• 3 tbsp fresh parsley - minced very fine
• 3/4 tsp garlic powder
• 3/4 tsp sweet paprika or half sharp for a little kick
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup flavored breadcrumbs
• 4-5 tbsp good quality olive oil

Preparation:

Mix all ingredients but the oil in a large bowl... Don't be shy... use your hands and have fun! LOL Once thoroughly mixed, make free-form patties about 1/2" thick. I decided on patties so I could cut way back on the amount of oil grandma used to use.

Heat up a large skillet or Dutch oven if you like a clean stove over medium high and then add the oil. Carefully place the patties in the skillet and fry until you see a color on the bottom that you're happy with. 

Flip them over and finish with same color. Serve with a nice vegetable and/or a green salad.

Blessed be… and happy cooking!

Slow Cooker Pork & Mushrooms

This recipe is adapted from my own Slow Cooker Short Ribs & Mushrooms I created many years ago. The pork tuned out to be a really good choice. Enjoy!

Ingredients:

• 2- 3 lbs pork chunks
• 2 tbsp olive oil
• 1 tsp The Good Stuff Seasoning 
• 10 oz baby portobello mushrooms – halved or quartered by size
• 6-8 carrots depending on size – scrubbed and cut into manageable lengths
• 1 lge yellow onion – cut up
• 2 cloves garlic - minced
• 1/2 cup Marsala or Madeira – your choice
• 2 10.5 oz cans unsalted cream of mushroom soup
• 1 tsp table salt (enough for seasoning and far less than the soup with salt)
• fresh ground black pepper to taste
• 1 handful Italian parsley - chopped
• 1 cup pearl barley cooked with 3 cups beef stock

Preparation:

Cut up everything so  adding items will be seamless later on.

In a large bowl toss the pork chunks with a bit of olive oil and the Good Stuff seasoning. Heat oil in Dutch Oven or large skillet and sear pork chunks on all sides. Place seared meat in bottom of slow cooker. Set heat to low.

Add onion and garlic to Dutch Oven and toss over medium heat until onions are separated. Add Marsala and mushrooms, mix gently. Add cream of mushroom soup, salt & pepper along with parsley and stir occasionally until all ingredients are mixed and lukewarm. Use care to not break mushrooms. 

Layer carrots over pork and cover with mushroom mix. Cook for 6-7 hours on low.

Start the pearled barley using beef stock 45 minutes before you intend to serve dinner. Add a green vegetable or a salad to round out this great dish.

Blessed be… and happy cooking!     

Beef or Venison & Barley Bake

 Adapted from a recipe found on Avery Recipes.

Avery's original recipe calls for orzo pasta, which is definitely a viable option for diabetics with proper portion control, but for my version I have decided to use pearl barley because of its low glycemic index (28) and load (6.2). Enjoy!

 Ingredients:

• 1.5 lbs lean ground beef or venison
• olive oil - as needed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp Italian seasoning - Consider making Chef Michael's Italian Seasoning
• Salt and pepper to taste
• 1 cup pearl barley
• 3 cups beef stock - for cooking the barley
• 1 tbsp salted butter
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Preparation:

Rinse the barley for 2 minutes under cool water. Combine the stock and butter in a medium saucepan and bring to a boil. The stock already has enough salt. Stir in the barley, cover and bring back to a boil. Lower heat and simmer ~30-35 minutes until tender and most liquid is absorbed.

Remove from heat and set aside. Cover and let stand for 5 minutes... then fluff with fork.

Preheat oven to 375°F. Then cut up the onion and garlic. 

Quick garlic clove tip: Microwave the cloves for 10 seconds on high for an amazingly easy peel :-)

In a large skillet or Dutch oven, brown the ground meat over medium high heat until fully cooked. Drain excess fat if needed. 

Add the chopped onion and garlic. Cook for 2–3 minutes, until softened and fragrant. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer. Blend in the previously cooked barley. 

Reduce heat to low, cover, and simmer for 5-10 minutes, stirring occasionally, until everything is combined and heated through.

Remove from heat and transfer the mixture to a suitable baking dish. Sprinkle mozzarella and Parmesan evenly on top.

Place the dish in the oven and bake for 10–15 minutes, until cheese is melted and bubbly.

Garnish with chopped parsley before serving.

Blessed be… and happy cooking!

The Cold Breakfast Wrap

This is currently my daily go-to breakfast. It's quite healthy and packed with protein that will easily hold you until lunch. Nice thing about it is it allows for creativity every single morning as it's easy to switch up the ingredients to keep it interesting. Enjoy!

Ingredients:

• 1 Carb-Balance Whole Wheat Wrap from Mission
• 1 Schmeer of lite cream cheese
• Red Onion
• Capers
• 1 Hard Boiled Egg - sliced lengthwise
• Smoked salmon
• Black Pepper
• Tomato
• Baby leaf spinach

Preparation:

Assembly is really easy... the pics say it all. ENJOY!!!

Blessed be... and happy cooking!