August 22 2013

Korean(ish) Venison
2 lb Ground Venison
1/4 cup molasses
1/2 cup soy sauce
2 Tbsp sesame oil
2 tsp garlic powder
2 tsp minced ginger
3 Tbsp BBQ sauce
2 diced jalapenos

Add all ingredients to slow cooker and break it up into small chunks, stirring thoroughly to ensure everything is well coated. Cover and cook on LOW for about 3-4 hours.

Brown Rice - Package Directions

Pea and Carrots - Perhaps with some butter, salt and pepper

August 02 2013

I promised July 25th, but that didn't happen.  We rescheduled to August 1st which also didn't happen and for the first time ever SCT was on a Friday.  It was time and just had to happen.

To go along with a rough re-start there is only an after picture.

Isn't that just what you wanted to see?

Menu:

BBQ Chicken

2 Tbsp Water

1 Whole Chicken, a little over 4 lbs, with skin removed

1 Tbsp Poultry Seasoning Mix 

2 Tbsp BBQ Sauce

Put everything in the slow cooker in the order listed and just putting the seasoning and BBQ sauce on top. Cook on high for 4-5 hours.

Homemade Cloverleaf Rolls

The recipe was something like this, but came from a cook book.

http://www.howsweeteats.com/2011/11/buttery-cloverleaf-rolls/

Spicy Sauteed Yellow Squash

1 Medium Onion

2 Fresh Jalapenos

4 Yellow Squash

1-2 Tbsp Fresh Herbs

Start with sauteing the onion and jalapeno for 3 minutes.  Add the squash and saute for another 7 minutes, stirring occasionally.  Toss in the fresh herbs (Oregano and Parsley were used this time around).  I made this ahead earlier in the week and just microwaved to reheat for lunch.