Posts Tagged ‘Recipes’


Especially during the summer, I let the garden inspire me on what’s for dinner. Tonight’s combination was spaghetti squash, tomatillos, jalapeños, onion, and tomatoes.


I started by cutting the squash in half, and placed it upside down in about 1/2 in of water. I cooked it at 350 for about 40 minutes.


Next I chopped up an onion, about 10 tomatillos, 2 jalapeños, and a tomato. I also added 1 clove of garlic (grated), salt, and pepper.


I cooked this down for about 30 minutes, until it thickened up. I did more of a chunky sauce, but you could also add chicken stock.


Meanwhile, I cooked up some venison micro-stew pieces with some salt, pepper, and olive oil.


I pulled the spaghetti squash with a fork and added a little butter, salt, and pepper.

Then I put it all together. Simple and so yummy!

Update … the leftover venison and tomatillo sauce make an excellent addition to breakfast tacos. Just add eggs, cheese, and tortillas. Wow! I could open a food truck with those.

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Tonight for dinner we had Fresh Bacon-Wrapped Quail w/Honey-Balsamic Glaze, Goat Milk-Parmesan Polenta and a side of Tomato Chutney. I know it’s ridiculous for a Tuesday.

Quail w/ Glaze

The first step was processing the quail, which took place last Sunday.

Fresh Raised Quail

Fresh Raised Quail

I then wrapped each quail with 2 slices of bacon.



For the glaze I just mixed balsamic vinegar and honey. I highly recommend this 18 year aged balsamic that we purchased in Salado. It’s incredible.


I then put the quail in the oven for 30 minutes at 350 degrees.


Tomato Chutney

The chutney was very easy. I started by cooking 1 large onion and 3 cloves of garlic in some olive oil. I am lucky enough to still have onions/garlic from the garden around, so I just grabbed these from the hanging bag in the closet.

Onions and Garlic in Olive OIl

Onions and Garlic in Olive OIl

After the onions were soft I added chopped tomatoes, salt and pepper. I used a mix of whatever I have grabbed from the garden, but it was the equivalent of about 8 romas.


Then I just cooked it down over low-medium heat for about 30 minutes.

Cooked Chutney

Cooked Chutney




For the polenta I used the pre-cooked, pre-packaged on the shelf. This is only me second time making polenta, so I wasn’t feeling extremely brave.

The only steps were
1. Heat up the Polenta
2. Mix in Goat Milk and Butter (about 2 Tbsp each)
3. Reheat
4. Add in Parmesan (about 1/3 cup)

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