The Cooking Runner

Lost fawns, enchiladas, and left overs

What a holiday!!!! Besides being the sicky on the treadmill, the stomach flu made its appearance. Yay! Super awesome!!! I am starting to feel better, thank goodness!!! So before my illnesses, I went hunting with the hubs. Of course there is a hilarious story that goes along with that!!!

First time out…There we are sitting in the condo, three deer walk into the shooting lanes… I think “ok there are 3 of them, which one is the biggest?” Adam says “OK here comes a mom and her twins” GREAT JUST GREAT, CAN”T SHOOT NOW! The deer wander away….

Adam: Why didn’t you shoot?

Me: I was fine until you said “a mom and her twins” I see two babies lost in the woods in the dead of winter without a mom, starving and can’t find food.

Adam: That’s great, well, I see meatloaf, enchiladas, and burgers…shoot next time.

Second time out… A buck walks into the shooting lane. Adam has been watching it and he tells me to raise my gun. I line up the iron sight with the shoulder and pull the trigger… Yep closed my eyes. The buck just stands there. WTH? So I rack another in the chamber and line it up again. My heart is racing, I am shaking and I can’t focus. Apparently I have “buck fever” I pull the trigger again. The stupid deer just stands there and looks around. Adam hands me his rifle, tells me how to sight in the deer in the scope, I do this, and I started thinking “this buck is standing out there after two shots, looking at me and saying, this lady couldn’t hit the side of a barn…hahaha….” I pulled the trigger and after a second the buck took off. I started balling. uncontrollably balling.

Adam (while he is laughing) “Why are you crying?”

Me: “I think I killed something.” still balling uncontrollably…..

So needless to say, no blood spatter, no deer, no shot.  We did find one of the bullets in the tree that was behind the deer. At least I hot something! Maybe I am not cut out to be a hunter…. There is always next year!

Are you sick of Turkey yet? Well here is another recipe for leftover turkey!!!

2 garlic cloves

1/2 medium onion

1/2 pound mini bella mushrooms

olive oil

shredded turkey

truffle salt

Sautee garlic and onion in olive oil until transluscent

Add mushrooms and sautee until the mushrooms are tender

Add the shredded Turkey, pepper, and truffle salt to taste. 

I added it to a bed of mixed baby romaine and sprinkled it with a little Parmesan cheese.

For dessert, I have my favorite chocolate bar… Holy Yum BATMAN!!!!

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It is deer season…almost

Today was a rest day… My quads were sore from my long run yesterday, so I walk the dogs for 3 miles. There were very happy!

So opening day deer season is a week from tomorrow. Since we live in Michigan, there are essential duties that need to be performed to prepare. We trimmed the shooting lanes tonight. Well, I supervised, as always, and ATS and his dad used the chainsaws.  What a stud!

Every so often we had to go up into the hunting condo to make sure all the lanes were clear. (and take a picture) This will be our next home… It is quite spacious and luxurious.

Quite a few people do not like the way venison tastes. I agree, you hunt on state land in the swamps, the meat does taste kinda yucky. Where ATS hunts is private land, and it is surrounded by row crops. The deer are eating soy beans, corn, and apples. There are no swamp hangers around here!!! This means the meat tastes like chicken…LOL no just kidding. It does taste a lot like beef. It is a tough call when it comes to favorite venison recipes…either my venison chili or ATS’s enchiladas. So since I am not allowed to write down ATS’s recipe I will go with my venison chili!!!

Venison Chili— Original recipe is a Rachel Ray recipe, but I severely modified it.  (this is really good vegetarian if you take out the venison)

  • 2 pounds ground venison
  • 2 tablespoons McCormick’s Montreal Steak Seasoning
  • ½ cup baby Portobello mushrooms, chopped
  • ½ cup shiitake mushroom caps, sliced
  • ½ cup white mushrooms
  • 1 medium yellow onion chopped
  • 3 ribs celery, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 large green pepper, seeded and chopped
  • 6 cloves garlic, chopped
  • 2 medium shallots
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoon ground chipotle chili powder
  • 1 tablespoon ground cumin
  • 1 bottle Stella Artois / New Belgium 1554 is amazing too
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can crushed tomatoes
  • 2 to 3 tablespoons fresh thyme leaves

Brown the meat in a large pot. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add some extra-virgin olive oil. Add the garlic and shallots.  Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, and peppers have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, and thyme to chili and simmer 10 minutes for flavors to combine. If chili is too thick, add more beer, to thin keep cooking it! Taste to adjust seasonings. Top with some cheddar cheese.

Eat it with some yummy homemade corn bread and it is delish! (I will have to get Eric’s cornbread recipe for you all!!!)

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A little Pinot, A little Christmas music, yeah I am THAT girl…

So the day was uneventful until grocery shopping. A great big THANK YOU to the lady in the Lexus SUV that cut me off to get a close spot… YOU ROCK!!!  An especially big “YOU ROCK” because you were in front of me in the check out lane carrying your Fabulous Coach purse and your kid was wearing designer duds, but you paid with your WIC card (for those of you who are not in Michigan, that is food stamps)… WTH???

On the bright side I have to give a serious “YOU ROCK” to the check out girl at the grocery store. I was buying wine to cook dinner and my driver’s license fell out of my purse. So when the time came and she said “Can I see your ID” I gladly…oh damn I don’t have it. She said “I can’t sell this to you” I said, “Do I really look like I am under 21?” The wonderful, classy, super awesome check out girl said, “No you don’t look 40… I can’t sell to anyone under 40 without an ID.” THANK YOU CHICA!!!!!

SO had to stop at the party store on the way home because my driver’s license was sitting on my front seat.

Dinner tonight was Curried Venison Pot Pie….so good… and I found a white wine that I actually like!!!! You can substitute beef or lamb for the venison.

Curried Venison Adapted from Food and Wine magazine, (I changed a couple things.)

  1. 3 tablespoons extra-virgin olive oil
  2. 2 cubed venison
  3. Salt
  4. Freshly ground pepper
  5. 1 medium onion, chopped
  6. 2 teaspoons curry powder
  7. 2 1/2 tablespoons all-purpose flour
  8. 1 cup dry white wine (I used Pino Grigio)
  9. 1 cup chicken stock
  10. 2 cups peeled butternut squash, cut into 1-inch dice (10 ounces)
  11. 2 cups chopped Tuscan kale
  12. 1 medium carrot, chopped
  13. 2 tablespoons chopped parsley
  14. 1 large egg lightly beaten
  15. Puff Pastry
  1. MAKE THE CURRY In a Dutch oven, heat 1 tablespoon of the oil. Season the venison with salt and pepper and add half to the casserole. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the venison to a bowl; repeat with 1 more tablespoon of oil and the remaining venison. Pour off the oil in the casserole.
  2. Add the remaining 1 tablespoon of oil and the venison to the casserole. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute. Stir in the wine until smooth. Add the stock and bring to a boil, stirring, until thickened, 1 minute. Cover and simmer over low heat until the venison is very tender, 1 hour.
  3. Add the squash, kale, and carrot to the casserole and simmer over moderately low heat until the vegetables are tender, 10 minutes. Season with salt and pepper. Stir in the parsley and let cool.
  4. Preheat the oven to 375°. Spoon the curry into a buttered 8-by-11-inch baking dish. Brush the dish rim with beaten egg. On a lightly floured surface, roll out the pastry to a 14-by-12-inch rectangle. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish. Brush with beaten egg; cut 4 small steam vents in the top.
  5. Bake for about 40  minutes or until pastry puff is a warm gold brown. 

The wine I used were

Chatueau Grand Traverse Pinto Grigio

Bogle Vineyards Phantom

While I was cooking… yeah I am that girl who is already listening to Christmas music. Hey, it puts me in a better mood!!! Then my sister told me she is listening to it too… I am not the only one!!!!

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The Grinch who stole my egg sandwich and meatballs…

If you live in the Grand Rapids area, are free Dec. 16, 2012, and want to support Wounded Warrior …. Come out and run or walk the Whoville 5k! Check out the website… . Best part about the race????? A LONG SLEEVE PATAGONIA TECH SHIRT!!

Sasha and I went for a run this morning, and Sasha got a compliment from a friendly police officer. That made her day!!! I think it made up for the fact I made her run 4 miles straight without a swimming break in the middle. I Have to say, there is just something super awesome about running in the fall… I love it!

After I got back from my run, I had my second breakfast…oh was it so good!!! Fogarelli’s Import Market in Traverse City has all these amazing Italian meats and The Cheese Lady, well, nothing short of amazing. So I have prosciutto,  aged provolone, and fresh farm eggs from Knot Yet Farms. The end result is a egg sandwich from heaven…

So I found this awesome jewelry box idea on Pinterest….um, yeah, it looked like a good idea! I went to Hobby Lobby and Home Depot, bought what I needed…. EPIC FAIL. The box is so bad I couldn’t even post it on here!!!

Since I failed at arts and crafts, I started to cook… and let me tell you… I DID NOT fail at that!!!

Meatballs and Red Sauce

2 pounds ground venison

2 pounds ground beef

1 clove garlic

1 medium shallot

1 c mini bella mushrooms

1 c shitake mushrooms

1/4 c Penzy’s Tuscan Sunset Seasoning

1/4 c Pensy’s sweey basil

1/4 c grated Parmesean cheese

a couple shakes of red pepper flakes

a couple shakes of truffle salt

1/2 c Italian bread crumbs

1. In a food processor combine mushrooms, garlic and shallots.

2. In a large bowl mix all ingredients, including the mixture in the food processor. Mix with hands until it is well blended.

3. Form into 1″ balls and place on a parchment lined, rimmed cookie sheet.

4. Bake at 350 for 15 minutes. After 15 minutes, check for pink meat. If it is pink bake for another 5 minutes.

Use homemade or store bought red sauce and enjoy!

* you can substitute pork for venison in this recipe.


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