Venison Satay with Sicy Peanut Sauce

 This recipe was given to me by Linda Pecht. Her husband Tom gave us venison backstaps. The recipe comes from Linda "Big Games" cook book. The meat was so tender and the peanut sauce was a perfect pairing.  Speaking of perfect pairing, try this with a  Pinot Noir, Zinfandel, or a Rhône blend. 

Satay is am Imdonesian favorite consisiting of marinated meat threaded on skewers, grilled or broiled with spicy peanut sauce for dipping.

INGREDIENTS

• 1# venison loin steaks or substitue, well trimmed, cut into 4 X 1/4 inch strips. I used vension backstaps
• 1/4 cup rice vinegar
• 1/3 cup soy suace
• 12 wooden skewers (6 inch)

PEANUT SAUCE

• 1/3 cup chunky peanut butter
• 2 Tablesonn water
• 2 Tablespoon soy sauce
• 2 Tablespoon rice wine vinegar
• 2 cloves garlic, minced
• 2 Tablespoon fresh ginger root
• 1 teaspoon sugar
• 1/4 crushed red pepper flakes
• 1/4 hot pepper sauce (optional) I did not use

6 servings

DIRECTIONS

In a shallow dish, combine venison srips, vinegar and soysauce. Cover with plastuc wrap. Refigerate for 30 minutes. Soak skewers in warm waterfor 30 minutes. Drain. In small mixing boel, combine sauce ingredients. Set aside.

Drain and discard marinade from meat stips.

Evenly thread strips, accordina-style on skewers.

Spray rack in broiler pan with non-stick vegetabel cooking spray. Arrange skewers under broiler with surface of meat 4 - 5 inches from heat Broil 4 - 5 minutes or until meat is no longer pink, turning skewers over once.

Serve skewers hot with peanut sauce.

Slow Cook White Checken Chili

 This revipe is from The Kitchn. I made it for the first time in January 2026. It was delcious. I have included my modifications.

INGREDIENTS

• 1 1/2 to 2 pounds, skinless checken breasts, thighs or a mix.  I used left over chicken breasts that I had already roasted and added them later.
• 1 lg yellow onion, diced
• 2 stalks celery, diced
• 2 (4 ounce cans diced gree chili peppers (use fir orasted if you like more heat. I did not)
• 3 coves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 - 2 teaspoons kosher salt
• 1/2 teaspoon ground corriander
• 1/2 teaspoon dired oregano
• 1 bay leaf
• 4 cups chicken broth. (I used my own chicken stock)
• 1 (15 ounce) can cannellinin or navy beans, drained and rinse. (I made my own cannellini beans. Then took 1 1/2 cups and blended them until creamy. I added this to the crock pot wioth the stock)
• 1 cup frozen corn kernels. (I added corn relish that I make)
• For serving: shredded Monetrey jack cheese, lime wedges chopped cilantro, sour cream. I also added avocado.

INSTRUCTIONS

1. I sauteeded the veggies BEFORE putting them in the corck pot.
   
   
2. If you don't cook the chicken ahead of time then combine the chicken,  q large diced onion, 2 stalks diced celery, 2 (4oz) cans diced green chili peppers, 3 minced garlic cloves, 2 teaspoons ground cumin,1 1/2 teaspoons Kosher saly, 1/2 teaspoon ground corriander, 1/2 teaspoon dried oregano, and 1 bay leaf in a 6 quart or larger slow cooker. Stir to make sure the spices coat everything and nestle the chicken into the veggetables. Pour the 4 cups of chicken broth over the top, coverin the chicken and vegetables by an inch or so. I tis is when I added the creamy beans. This is to make the chili thicker in the end.)
   
   
3. Cover and cook on HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tend to fall apart a but more when you shred after cooking, rather than staying in pieces. (I much prefer to cook the chick ahead of time. You can even use left overs.)
   
   
4. About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in 1 (15 once) can drained cannellini or navy beans and 1 cup forzen corn kernel. Taste and add another 1/2 teasppn of salt or other seasonings as desired. Cover and cook for the remaining time. This is when I added the already cooked chicken.
   
   
5. Transfer the chicken onto a large plate and shred it into large, bite sized pieces with 2 forks. I didn;t shredd the chicken, instead prepared smaller thin chunks. Stir the chicken bakc into the chili and remove the bay leaf.  I add the shredded cheese, chopped cilangro sour crea, and avaocado chuncks into each bowl.

Lemon Bread

 This is fantastic

https://anitalianinmykitchen.com/wprm_print/best-homemade-lemon-bread?fbclid=IwVERDUAPq6URleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAwzNTA2ODU1MzE3MjgAAR7ktiyQPvhQTFh9Q2HcgoV36Jpgpf3ve3llS0kzJ_YUJYEENNi7zzy0WKfN7w_aem_FLmbFH0gw_tVWkpR5CepRw

 Ginger Snap Cookies (Aunt Lu)

This recipe came from my mom's recipe box. She writes, "makes alot - keeps well, but has a tendency to vanish."

Ingredients

• 4 cups flour
• 2 tsp ginger
• 4 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 1/2 cup (I use butter)
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses (blackstrap molasse will be too strong and bitter or dilute with golden syrup. Try fancy molasses or unsulphured molasses)

Directions

Cream shortening and sugar.

Add eggs, molasses and dry ingredients.

If you have time, chill the dough before baking.  This will prevent the cookies from spreading too much)

Form tsp of dough in a ball (Consider using a small cookie dough scoop. This would be 2 tsp. so a bigger cookie)

Roll in sugar (I usually form 5 - 6 dough balls at one time)

Place on lightly greased cookie sheet or use parchment paper.

Bake at 350 degree F for 8 - 10 minutes. 

Cookies spread and crack as they bake.

DO NOT OVERBAKE

Optional: you might consider dipping half the cookie in melted white chocolate. Then decorate with cryallized ginger. Here is another recipe for the dipping mixture. NOTE: I haven't tried this but it looks pretty cool.

• In a small bowl, melt 1 cup of vanilla melting wavers in the microwave in 30 second increments stirring in between until completely melted.
• Dip 1/4 of the cookie, and place on a wire rack. Decorate with sprinkles immediatley and allow to set and harden.

Tuna Steak

 I have been looking for a simple and delicious tuna steak recipe.  I think I have found one. This recipe is from Gordon Ramsey

Gordon Ramsay Tuna Steak

Ingredients

• 2 fresh tuna steaks (6-8 oz each, about 1-inch thick)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional, for heat)
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley or cilantro

Season the Tuna:

1. Pat the tuna dry – Removes excess moisture for a better sear.
2. Rub with olive oil – Coats the fish for even cooking.
3. Season both sides – Sprinkle with salt, black pepper, paprika, and red pepper flakes.

Sear the Tuna Steak:

4. Heat a pan over high heat – Use a cast iron skillet or heavy pan for best results.
5. Add olive oil and garlic – Let the garlic infuse the oil for 30 seconds.
6. Sear for 1-2 minutes per side – For a rare center, cook for 90 seconds per side; for medium-rare, cook for 2 minutes per side

Make the Citrus Sauce:

7. Deglaze the pan with soy sauce and lemon juice – Stir in Dijon mustard for extra depth.
8. Baste the tuna with the sauce – Adding extra flavor and moisture.

Rest and Serve:

9. Let the tuna rest for 1-2 minutes – Lock in juices.
10. Slice and garnish – Sprinkle with fresh parsley or cilantro.

Cranberry Pecan Pull-apart Brie Appetizer

 This recipe is from Kamper's Kitchen

Link to video

cranberry pecan pull-apart brie 🧀🎄  

Ingredients 👇🏼 

One round loaf of sourdough or rustic bread⠀⁣ 

One 8-10 oz wheel of brie⠀⁣ 

1/2 cup cranberry sauce (can sub for fig jam or raspberry preserves) 

1/2 cup chopped pecans⠀⁣ 

Fresh rosemary, chopped⠀⁣ 

Pomegranate seeds⠀⁣ 

2 Tbsp butter, melted⠀⁣ 

Honey drizzle before serving  

⠀⁣ 

Recipe 👇🏼 

Preheat oven to 375F. Carve a hole in your bread, tracing around the brie.

Scoop out some of the excess bread. Fill center with 1/4 cup cranberry sauce

and 1/4 cup chopped pecans. Cut 1 inch slices around the edge of the bread

to create tabs (not fully cutting to the bottom in order to keep bread in tact

Thanksgiving Salad

 This recipe is from Cheese Gal

Link to video

The perfect side for the holidays. This salad is such a nice balance to heavy spreads!

The dressing is bright, tasty and good enough “to eat with a tire”, as my best friend Kelly says.

INGREDIENTS:

for the salad:

• Roasted butternut squash (could sub with sweet potatoes or acorn squash)
• Pomegranate seeds
• Dried cranberries, chopped
• Glazed walnuts, chopped
• 1 apple, chopped
• 1 pear, chopped
• Goat cheese
• Gem or butter lettuce (or whatever you want!)

For the dressing:

• 1/2 c EVOO
• 1/4 c apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tbsp soy sauce
• 2 tbsp honey (could sub maple syrup)
• 3 cloves garlic

Dressing directions:

Blend all together with an immersion blender mine linked here or a high-powered blender

like a Vitamix, then store in an airtight container in the fridge.

*blend together with an immersion blender and there you go! Store in an airtight

container in the fridge.

Assemble:

• Wash and dry butter greens, place them in a bowl.
• Spoon the fruits and vegetables on top
• Crumble some goat chees on top.
• Drizzle the dressing, Salt and Pepper