This recipe was a product of whatever was in my pantry at the time, so modify it to your own liking and enjoy!
What you will need:
- 3 lbs ground Venison
- 8 oz of tomato sauce
- 8 oz tomato paste
- 2 (16oz) cans of roasted diced tomatoes
- Chili Seasoning (see ingredients below)
- 1 onion (diced)
- 2 stalks of celery (chopped)
- Optional toppings (hot sauce, bacon, Full fat Greek yogurt, grass fed cheddar, chives, green onions)
- 2 tbsp Coconut Flour (double if using wheat flour)
- 1 tbsp crushed red pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp coconut sugar (same measurement for cane sugar)
- 4 tsp chili powder
- 2 tsp cumin
- 2 tsp dried parsley
- 2 tsp salt
- 1 tsp dried basil
- 1 tsp fresh ground pepper
How it’s done:
Brown the venison in a large skillet with the onion. Drain the meat (optional, venison is pretty lean) and add to the slow cooker with the rest of the ingredients. Mix and cook on low for 6 hrs or high for 3 hrs (depends on your slowcooker)
Serve with Corn bread (mine was gluten free) and top with whatever goodies you like!
May I suggest BACON!!
So I’ve been making this for the past few weeks….fine tuning the flavors each time. Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!
What you will Need:
- 1 bunch broccolini, or broccoli, cut into long florets
- 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
- 1½ cups/240 g cooked chickpeas (see below) or canned, drained
- 1 clove garlic,chrushed
- ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
- sea salt and freshly ground black pepper
- red pepper flakes
- thinly sliced green onions
- 1 lemon, cut into wedges
- Chili Powder
- 4 slices of bacon, cooked and chopped
- A few VERY thin slices of Black radish
- OPTIONAL: fresh ricotta cheese
How it’s Done:
Preheat the broiler to high.
place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.
Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet. Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes. Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.
Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.
Orginal idea from: http://edibleliving.blogspot.com
Honestly, I am not sure what I LOVE more…Bacon or Avocado! With this recipe, you don’t have to choose and that makes it another favorite at my house. This was derived from my baked potato cravings…since I limit my starches (potatoes)…I needed something to fill the void! These work fantastic as a appetizer or as a side dish.
What you will need:
- 2 ripe (but firm) Avocados
- 6-8 strips of cooked Bacon (I prefer thick cut)
- 1.5 c cheddar cheese
- Greek yogurt
How it’s Done:
- Preheat oven to 400*
- Half and pit the Avocados
- Cook Bacon (note: I bake mine in the oven – see instructions at the bottom)
- Chop Bacon and fill each avocado half as full as possible
- Top bacon and avocado with cheese
- Bake on a cookie sheet for 10 minutes (or until cheese is bubbly)
- Remove and top with Greek Yogurt and serve!
- Line a rimmed** cookie sheet. with parchment paper, place strips of bacon on sheet.
- Turn the oven to 400 degrees and place bacon in oven immediately (do not preheat)
- Bake for 20-25 min, remove and let cool on paper towels to soak up extra grease
**A rimmed cookie sheet may seem to be common sense BUT you would be surprised! I have heard of one too many grease fires, and I don’t recommend it!