We ended our night yesterday with chili, and we started our morning today with breakfast brought to us by the letter ‘b’…baked apples, bacon, and biscuits and gravy. Seems like a good time to share some recipes.
Baked Apples (from Better Homes and Gardens Cookbook…my kitchen bible)
1. Core and slice 4 apples. Place in casserole/baking dish.
2. Sprinkle apples with 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg.
3. Add 1/3 cup apple juice to pan.
4. Bake at 375 for 45 minutes (After about 20 minutes, I punched it up to 450 to bake the biscuits; worked out fine).
Biscuits (from Trisha Yearwood’s Georgia Cooking in an Oklahoma Kitchen)
1. Combine 2 cups of flour, 3 teaspoons baking powder, & 1/4 teaspoon salt.
*Most country biscuit recipes call for ‘self-rising flour.’ I don’t buy it because I bake with yeast so much, and of course, you can’t add yeast to self-rising flour. So I make my own/no big deal.
2. Add 1/4 cup shortening and 3/4 cup buttermilk (or regular milk) to the flour.
– you can mix by hand, like our grandmothers and great aunts did/do, then roll it out, press a glass to cut out perfect circle biscuits OR
– throw it together in the mixer (I use my beloved Kitchen Aid) a form them ‘drop’ style by hand. I actually like this version better…the biscuits can be ‘pulled apart’ easily.
3. Bake at 450 for 8-10 minutes. Makes approximately 8 biscuits.
Chili is subjective. I make it several different ways myself, but yesterday, due to time constraints, I made my most simple version ever, and it was also my most enjoyed. The meat can be substituted with ground beef or turkey, but I have to say, this was the bomb! Also, my family doesn’t really enjoy beans in chili, so I leave them out. On the rare occasion I add beans, I use black beans, because I like them better.
1 – 105 ounce can of tomato sauce (absolute best value, but you can buy smaller cans, too)
2 pounds ground venison
4 oz. pork sausage
1 medium onion, chopped
1/4 cup chopped jalepeno peppers (or 1 small fresh pepper, chopped)
~ approximately 1/4 cup chili seasoning (I use McCormick’s in the bottle, and I am totally guessing at this quantity.
Brown the venison and pork together, adding some of the chili seasoning. Drain. Add to the tomato sauce in a large pot or slow cooker. Stir in onion, pepper, and chili seasoning to taste. Cook on high in slow cooker for three hours, low for 6ish hours, or on the stove on medium for 2ish hours. Garnish with cheese, sour cream, additional onion, cilantro, or whatever floats your boat. And take a picture before it’s all gone.. YUM!
We were recently gifted with some venison (deer meat), and although I have eaten it before, I never cooked it before yesterday. The wonderful thing about this meat is how lean it is. It is also, when treated/cured a certain way, so similar to ground turkey or lean beef that I honestly cannot tell the difference. I think one of our new friends has convinced Rod to go deer hunting. Let’s fill up that freezer!
PS: We ended our morning cooking extravaganza with pumpkin!muffins!