Recipes: Venison Burger topped with pulled BBQ Rabbit

• Prep Time:15 Minutes
• Cook Time:90 Minutes
• Serves:3

 

Tagged:
bbq, cooking, food channel, game on, hunting, outdoors, rabbit, shawn bailey, uncle tommy burger, venison, venison burger,

Shawn Bailey from Game On! is digging into his family recipe book to give you the very best BBQ burger possible. Don't expect a basic beef burger from Shawn, because this burger uses venison and pulled rabbit with homemade barbecue sauce to make a unique taste that will make you wonder why you've never had a venison burger before.

Need a few more burger ideas? Shawn Bailey has you covered with his four-part burger series. Check out this recipe on his latest episode of Game On!

 

Foodie Byte

Ingredients

1 rabbit
1 tablespoon Allspice
6 onions
Salt & pepper
1 cup water
1 pound venison
3 slices smoked bacon
3 leeks with leaves (can use scallions)
1 egg
2 tablespoons olive oil
1 cup barbecue sauce
2 tablespoons honey

Preparation

Cut up rabbit.
Salt and pepper to taste, set aside.
Roughly slice 6 onions.
In dutch oven pot with lid, put 2 tablespoons of olive oil, the 6 onions and rabbit.
Add 1 cup water.
Add 1 tablespoon Allspice.
Cook for 1-1hr 30 minutes on medium heat, stir occasionally so it doesn’t stick. Add more water if needed.
While rabbit cooks prepare burgers.
Place one pound of venison in a bowl.
Finely dice three slices smoked bacon.
Finely chop 3 leeks or (optional scallions), use leaves for extra flavor.
Add 1 egg.
Salt and pepper to taste.
Mix well and make patties.
Place burgers on grill or stop top griddle. Coat with cooking oil/spray to avoid sticking.
Flip burgers only once. The burger will get a grill line midway up the patty; this lets you know they are ready to flip.
When burgers are done, set aside, cover with foil to keep warm and allow to rest.
Remove rabbit pieces from dutch oven, shred with fork, meat should fall off of bone and be nice and tender.
Cut roll or bun, place venison burger on bun, drizzle with BBQ sauce, add shredded rabbit, drizzle more BBQ sauce, place top on bun.

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Five-Ingredient Chocolate Cheesecake Cups

Delicious and creamy chocolate cheesecake made lighter than traditional cheesecake with just FIVE ingredients, so easy! These are SO good you won’t be able to have just one… but since they are mini, two are totally acceptable!

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Grilled Chicken Satay with Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping. Anytime we go out for Thai food, we ALWAYS order the satay! My husband is obsessed with coconut milk and peanut sauce, so I thought I’d surprise him with his favorite appetizer, and serve it as a main dish instead.

He gave these the thumbs up, so I will def be making them again. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. To lighten it I used Better N Peanut Butter which I really love in sauces (they carry at Trader Joe’s) but regular peanut butter would also work. To make it a main dish, we served it with rice and sliced cucumbers. These would also make a great appetizer if you’re entertaining outdoors this summer!

To prevent the sticks from burning, I recommend soaking them at least one hour while the chicken marinates.

Print Recipe

Grilled Chicken Satay with Spicy Peanut Sauce

6 Smart Points 297 calories

Prep Time: 30 minutes

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Ingredients:

• 1/2 cup light coconut milk
• 1 tablespoon Asian fish sauce
• 2 teaspoons red curry paste
• 1 teaspoon brown sugar
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground turmeric
• 1/2 tsp kosher salt
• freshly ground black pepper, to taste
• 1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
• 16 large Bamboo skewers, soaked in cold water
• lime wedges, for garnish
• 1 tbsp chopped cilantro, for garnish
• 1 tbsp chopped peanuts, for garnish (optional)

 

For the Peanut Sauce (makes 1/2 cup):

• 1/3 cup low sodium chicken broth
• 2 tbsp Better’n peanut butter
• 1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
• 2 tsp honey
• 1 tsp Sriracha chili sauce
• 1 tsp freshly grated ginger
• 1 small clove garlic, minced

Directions:

1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Nutrition Information

Yield: 4 Servings, Serving Size: 4 skewers

• Amount Per Serving:
• Smart Points: 6
• Points +: 7
• Calories: 297
• Total Fat: 8g
• Saturated Fat: 2.5g
• Cholesterol: 104mg
• Sodium: 998mg
• Carbohydrates: 16g
• Fiber: 2g
• Sugar: 6.5g
• Protein: 36.5g

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Articles: NRA 2016: Once Upon a Farm

Refrigerated Baby Food Right On Trend

Food News

One of the most interesting products to catch our eye at the recent National Restaurant Association Show was from Once Upon a Farm: refrigerated baby food. They claim to be the first of their kind, and while we’ve seen the progression from jar to pouch, we agree—we haven’t seen this type of fresh baby food before.

Up until recently, parents have had the choice of jarred or processed food, or making their own. Many new parents go into the idea of having a baby full of personal resolution and sure that they can keep up with filling those containers with freshly mashed meat, fruits and vegetables. For many, though, the reality of sleepless nights and work schedules means something has to give. Enter Once Upon a Farm.

We tasted the various flavors, including an avocado-based chocolate, and can’t see infants turning their noses up at this, let along flinging it off the high chair. The flavor is just enough for those yet-to-be-defined palates.

We like this product because consumer perceptions of food have changed drastically in the past few years. We’ve watched as transparency in labeling and locally sourced goods have moved into prominence. So of course it had to happen in baby food, particularly as parents strive to ensure nutrients are not lost in processing.

Once Upon a Farm has made the solution simple, offering pre-packaged, organic, HPP-treated, cold-pressured baby food. HPP, or high pressure processing, is a relatively new technology that preserves packaged food products by using extremely high pressure. The idea is to give food a fresher taste and more vitamins, minerals and enzymes, without the use of preservatives.

The clever packaging also got our attention, as these products come in squeezable pouches that each have a clear window, so that consumers can visibly see the product inside the pouch. The pouch gives parents the ability to easily squeeze bite size amounts onto spoons for younger children, and for older children the pouched-style allows them to easily feed themselves.

We liked it enough to put it on our top trends list from the show, which you can find here.

 

 

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Protein Egg and Quinoa Salad Jars

A protein-packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!

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Skinnytaste Dinner Plan (Week 34)

Skinnytaste Dinner Plan Week 34.  I’m in Boston this weekend with some blogger friends, what a great city! Great people, great food and we are having perfect weather. Now it’s time to get ready for BBQ’s, beaches and fireworks!

Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

 

Skinnytaste Dinner Plan (Week 34)

Monday: Mediterranean Quinoa Salad with grilled Romaine and pita
Tuesday: Grilled Steak Lettuce Tacos with Mexican Cauliflower Rice
Wednesday: Crock Pot Bolognese Sauce with whole wheat pasta
Thursday: Baked Eggplant Parmesan Boats with Sausage
Friday: Leftovers
Saturday: Dinner Out
Sunday: Party

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Recipes: Salsa Verde

• Prep Time:15 minutes
• Serves:12

 

Tagged:
dips, green salsa, mexican, salsa, sauce, tomatillo, verde,

This “green salsa” packs a fresh and spicy flavor. Ideal for chip dipping or for adding extra zest to many Mexican entrees.

See this spicy and fresh salsa in action in The Food Channel's 90 Seconds in the Kitchen series, here.

Why Try? The green color adds interest and eye appeal, and pays it off with fiery Mexican flavor.

 

Foodie Byte

You can include the leaves and stems from the cilantro if you wish—except the large bottom stem.

Ingredients

18 tomatillos (about 2 1/2 pounds)
1/2 cup cilantro
1/2 large white onion
1 teaspoon kosher salt
3-5 Serrano chiles

Preparation

Remove husks & stems and halve the tomatillos.
Remove stem from all serranos and seeds from two of the chiles.
Chop onion in large dice.
Place all ingredients in processor and puree until smooth. Serve with crisp tortilla chips or use as condiment with other Mexican dishes.

Nutritional Information

Calories 34, Carbohydrates 6g, Fat 0.98g, Fat Calories 9, Fiber 2g, Protein 1g, Saturated Fat 0.14g, Sodium 161mg. Daily Values: Calcium 8.38mg 1%, Phos 39.72mg 4%, Copper 0.08mg 4%, Zinc 0.23mg 2%, Panto 0.15mg 2%, Biotin 0.22mcg 73%, Iodine 0.12mcg 0%, Magnesium 20.1mg 5%, Iron 0.62mg 3%, Vitamin B6 4%, Vitamin C 21%, Vit E-a-Toco 1%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Boozy Baked French Toast

• Prep Time:5
• Cook Time:30
• Serves:6

 

Tagged:
90 seconds in the kitchen, breakfast, food channel, french toast, irish cream, maple syrup, quick meals,

This indulgent breakfast recipe is designed to be made the night before to save you time in the morning. With Irish cream, maple syrup, and loads of butter you might still end up being late to work because you refuse to leave the table!

Chef Cari prepares this dish, and dished out some helpful hints in the latest episode of 90 Seconds in the Kitchen.

 

Foodie Byte

French toast isn't exactly French. It was first introduced as a Roman dish and the term "French Toast" actually first appeared in 17th century England before settlers brought the recipe and name here to America.

Ingredients

1 loaf French bread
4 eggs
1 cup sugar
1 cup Irish cream liqueur
1 teaspoon kosher salt
1 teaspoon pure vanilla
3 cups milk
Butter
Cinnamon sugar

Preparation

Take a large baking dish and cover the bottom and sides with butter.
Slice a loaf of french bread into toast width and layer the bread into the dish.
Crack four eggs in a large mixing bowl and whisk them until smooth. Pour in a cup of sugar, mix, and then add a cup of Irish liqueur.
Add the salt, vanilla, and finally the milk, making sure to mix as you pour.
Pour the mixture over the bread evenly and then add a generous amount of cinnamon sugar onto the bread.
Bake the french toast at 350 degrees for about thirty minutes or until the bread is golden brown.

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Mexican Cauliflower “Rice”

This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways, here I sauteed sauteed it with tomatoes, onions, jalapeno and spices which I served with yesterday’s Grilled Steak Lettuce Tacos.

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Grilled Steak Lettuce Tacos

Grilled sirloin steak “flaco” tacos uses lettuce instead of tortillas! The steak is seasoned with cumin and spices, then grilled and sliced thin, along with guacamole and pico de gallo – low-carb and super delicious!

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