Buffalo Celery Stir Fry

There’s something about serving a hearty stir fry meal, hot out of the pan onto the plate that I can’t deny makes my day. I love the simplicity of highlighting one fresh crunchy veggie, and the nutritional value it brings.  Of course a traditional beef stir fry is pretty darn good, but I love to go wild and use bison instead.  While this recipe is a pretty straight forward no frills stir fry, it’s also an interesting change of pace where “east meats west”!

  1. 1lb bison rump steak—sliced into thin strips about 1” – 2” long
  2. 6 green onions, sliced thin
  3. 8 stalks celery, sliced into ½” strips
  4. 2T minced ginger root
  5. 2 cloves minced garlic
  6. 4T soy sauce
  7. 1T oyster sauce
  8. 2T dry sherry
  9. 1 ½ t white vinegar
  10. 1 egg white
  11. 3T EVOO
  12. 1 ½ c water
  13. ½ t salt
  14. 1T cornstarch
  15. Combine vinegar, egg white and 2T of the soy sauce into a bowl and beat until it becomes foamy white.
  16. Add the bison, mix to coat, cover and let sit for at least 1 hour (and up to 8 hours in the fridge), giving it an occasional stir.
  17. Place 1 cup of the water in a medium pan with salt and heat.
  18. Place celery into water and boil 3 minutes (do not over-cook so the celery becomes tender).
  19. Drain water from celery and set aside.
  20. Heat wok or large skillet with 2T oil.
  21. Remove meat from the marinade and place into the skillet, and stir fry for about 5 minutes until it’s no longer pink.
  22. Remove the meat from the pan and set aside on a plate.
  23. Add the remaining oil to the pan and heat.
  24. Combine celery, onion, ginger root and garlic and place into the skillet, and stir fry 1 minute.
  25. Add the meat back in and mix well to heat through.
  26. In a small bowl, mix the cornstarch into the remaining ½ cup of (cold) water until there are no lumps.
  27. Add all remaining ingredients to the bowl and stir, then pour into the wok and cook, stirring, until sauce starts to boil and then thickens.

Serve with white rice.  Makes dinner for 4

 

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

Creamy Clam Chowder

Nothing compares to a great big bowl of dreamy creamy clam chowder on a chilly day….and we sure have a lot of those kinds of days in Minnesota! Clam chowder is so easy to make, too!  This simple recipe is quick, delicious, and great for sharing with a group.

1 – 51 ounce can of baby clams (save the clam water –should have approximately 4 cups) If the large can’s aren’t available in your area, get enough small cans to equal the same approximate amount

7 – 8 potatoes, chopped into very small cubes (about 8 cups)

1 large onion, chopped

4 or 5 large cloves of garlic, peeled and minced

3T butter

1t salt

½ t pepper

1 16oz can evaporated milk

2 c coconut milk

Place onion in a large pot, add butter and sauté until onions soften. Add garlic and clam juice and cook to a low boil.  Add potatoes and salt, then cover and simmer 20 minutes or until the potatoes are just about done.  Add the clams, cook for 5 minutes on medium heat, then turn heat to low.  Stir in the milks and pepper and keep on lowest setting until ready to serve.  Feel free to adjust S&P amounts to suit your individual taste.

Makes enough for up to 8 – 10 people.

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

PR’s Cakes N Steaks

Who says pancakes are just for breakfast? Not me!  Heck no, I love this fruity nutty recipe.  This tasty meal is a super lunch or dinner entrée that fills the tummy on a brisk fall day.

The Steaks:

  • 4 pork loin steaks
  • 1T EVOO
  • Salt and Pepper to taste

Coat the steaks in EVOO, then lightly salt and pepper all sides, and let rest for 1hour.

Place in a preheated oven at 375 for 40 minutes or until done.

Cakes for 4 people:

  • Your favorite brand of pancake mix
  • 1t vanilla
  • 1t nutmeg
  • 3T sugar
  • 1 C grated apple

Follow the package directions to make pancake batter for 4 servings.

Add the remaining ingredients to the batter stir in to blend.

Drop spoonful’s of the batter onto a hot, oiled griddle or skillet.  When bubbles start to form flip the cakes over and brown the other side until they are done.  It only takes a couple minutes, so don’t walk away!

The Secret Sauce:

  • ¼ C Dark Syrup
  • ½ C Maple Syrup
  • 1T Nutmeg
  • 3 peeled, cored and diced apples
  • ½ t salt
  • 2T butter
  • 1C crushed walnuts

Melt butter in a large skillet on medium heat

Add apples and salt and cook for 5 minutes

Add the syrups and walnuts, cook another 3 – 5 minutes until sauce begins to caramelize and thicken.

Place 1 steak and several cakes on a plate and drizzle that chunky sauce over both. SOOOOOO good!  I like to add some dark green veggies to the plate like steamed broccoli for balance.  Serves 4 people.

Killer Cookin PR Brady AdventuresThank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

(Jean’s) Venison Chow Mein

Once upon a time my Christmas’s were comprised of a long drive to a small town, and a weekend gathering with my “in-laws”. It was a wonderful tradition that started with Jean’s famous Christmas Eve Chow Mein dinner. She made the best Chow Mein. I never asked her for her recipe, but I spent years trying to replicate the amazing taste I recalled from those special years. It broke my heart to learn she had passed.  Although her son and I were avid bowhunters with venison galore, I know that’s not what she used. This Christmas Eve, I dedicate to fond memories of Jean and my best try at her amazing Chow Mein—just a little bit on the wild side.

1 lb Ground Venison

4T Soy Sauce

4T Dry Sherry

4 stalks celery sliced at a 1/4“ diagonal

2 onions, chopped

8 oz fresh mushrooms, sliced thin

1 green pepper, chopped

1 8 oz package fresh bean sprouts

5 T EVOO

1 C Beef Broth

2 T Corn Starch

3 T Oyster Sauce

3 T Beef Bouillon

2 C uncooked white rice

  • Combine soy and sherry in a cup and divide.
  • Place half the mixture in a glass bowl, add the ground venison, 1 T of EVOO, and mix well. Cover and let stand at least 1 hour.
  • Prepare the rice in the rice cooker.*
  • Chop up all the veggies as needed.
  • Heat 2T EVOO and stir fry onions 1 minute in a large fry pan or wok. Add in the celery, green pepper, mushrooms and sprouts and stir fry until the veggies begin to soften—about 2 minutes, then remove from the pan.
  • Blend the broth, oyster sauce, bouillon, remaining soy and sherry, and cornstarch in a 4 cup glass measure and stir until the cornstarch is lump free.
  • Brown the burger in 2T EVOO (about 5 minutes should do it).
  • Turn the heat up to medium.
  • Stir in the liquid mixture, cover and simmer about 15 minutes until it becomes a thick gravy.
  • Uncover, add the veggies back into the pan, and cook on low, stirring occasionally, until everything is heated through and tender.  

Serve with hot rice, Chow Mein Noodles and Soy Sauce. Makes enough for 6 – 8 people. Merry Christmas!

*if you don’t have a rice cooker, place the rice into a 3 quart saucepan or soup pot. Add 4 cups water, 1T EVOO, and 1t salt. Cook over high heat until it is brought to boil, then cover pot and simmer about 25 minutes (check after 15). Let the rice stand for about 5 minutes before fluffing and serving.

 

Thank you for reading my post. Does this recipe sound yummy? If you try it out let me know what you think! All comments are greatly appreciated. Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page. As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures! Thanks again!

 

 

Chicken Curry In A Hurry

If you love curry and love making crowd pleasing good food fast, grab a rotisserie chicken from the grocer and whip up a batch of this tasty treat. Great for get-togethers any time of the year.

1 whole cooked chicken – shredded or cubed*

1 16 oz package of your favorite pasta noodles – I like macaroni or bow tie shaped ones best!

6 – 8 carrots –shredded

1 C vanilla yogurtchickencurryinahurry

1 C sour cream

2 green peppers – diced

1 onion chopped

1 T curry powder

1 t salt

1/2 t EVOO **

Instructions:

  • Prepare noodles per package directions. While noodles are boiling:
  • Shred chicken and carrots, chop onion, dice the peppers and set aside.
  • In a large bowl, combine yogurt, sour cream, curry powder and salt and mix thoroughly.
  • Drain the cooked noodles and add to the sauce mixture, stirring to coat noodles completely.
  • Fold in the chicken, carrots, onion and peppers.

Serve immediately, or refrigerate for an hour prior to serving.  Makes enough for 8 – 10 people or more

*you can roast a whole bird in the oven at 350 for about an hour or purchase a cooked rotisserie bird.

**try adding EVOO to the noodle pot—it will keep the water from boiling over the top!

Thank you for reading my post. Does this recipe sound yummy? If you try it out let me know what you think! All comments are greatly appreciated. Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page. As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures! Thanks again!

Shrimp Miso Soup

Easy, healthy and tasty. Just the way I like it! Miso broth is basically a soy bean product—super high in protein.  You can buy powders and make broth from a packet, but I really like the boxes of pre-made miso that are found in grocery stores like Trader Joes or Whole Foods.  Actually, Miso is great on its own. Just open the box, pour the broth in the pot, heat and eat.  Or, you can go to the market, pick up some fresh produce and shrimp and build an amazing Shrimp Miso soup like this:

Ingredients:

ShrimpMiso11 16 oz box of Miso Broth

4 cloves of garlic, chopped

1 onion, sliced thin

1 thin sliced green pepper

1 C thin sliced carrots

1 C fresh pea pods

2 C fresh mushrooms, sliced thick

8 oz fresh bean sprouts

½ lb fresh cleaned & deveined shrimp, shells on

1/8 t pepper

¼ t sea salt

Pour the Miso broth into a large pot and turn the burner on to high heat. Add the garlic, ShrimpMisoonion, green pepper and carrots, and heat to boil.  Turn burner down to medium, and add pea pods, mushrooms and bean sprouts.  Cook for 5 minutes on medium heat.  Add the shrimp and heat for 5 to 7 minutes, or until the shrimp turn orange and become firm.  Stir in salt and pepper, and ladle into bowls.

Serves 2 – 4 people

Note: your soup ingredients should be served al dente’ so you may want to play with the cooking times to get your own desired tenderness level.

 

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

 

 

Two Potato Salad

TwoPotatoSaladMom always made the best potato salad. I still remember being a small kid reaching hard to see over the kitchen counter—and would watch her boiling the eggs and potatoes, carefully peeling skins off, cooling the ingredients. We all loved her potato salad. Then after she passed, dad tried to duplicate it. Being a baker and old school chef himself, he put his own spin on it, and wha-la, yet another equally yummy creation of taters and eggs was born.

So here is a combination of their best recipes, along with my own tweaking. A tasty crowd pleaser any time of the year, for any occasion. Enjoy!

4-5 large sweet potatoes

4-5 large Yukon potatoes

8 eggs

4 stalks of celery

1 bunch green onions

1c Real Mayo

½ c Sour Cream

¼ c Brown Mustard

1 t salt

2 t sugar

½ t cumin

½ t dill seed

1 small jar pimentos (optional)

  • Peel the potatoes, place them in a pot of boiling water and cook for 5 minutes or until they just start to become “not hard”. Keep a close watch, you want them to be cooked, but not soft enough to become mashed potatoes if you try to stir them.
  • Allow potatoes to cool, then cut them into cubes (about ¼ inch cubes) and place in a large bowl. Again, make sure they are holding their shapes, or you will end up with a mashed potato mess.
  • Take the celery stalks and slice them thin (about 1/8” slices) and add to the bowl.
  • Cover 8 eggs in water and cook to hard boil.
  • Peel and slice the eggs and set aside.
  • Cut up the onion greens into about ½ inch pieces (I use a scissors—it’s fast!) and set aside.
  • In a separate bowl, combine mayo, sour cream, mustard salt, sugar, cumin and dill seed and mix until completely blended.
  • Pour the mixture over the potatoes and celery and toss to coat. Carefully fold in the eggs, onion, and pimentos.
  • Chill the mixture for an hour before serving.

Makes a party load of salad—at least enough for 12 people!

Thank you for reading my post. Does this sound yummy? If you try it out let me know what you think! All comments are greatly appreciated. Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures! Thanks again!

Just Peachy Wine Smoothie

PeachWineSmoothieThese Peach Wine Smoothies are the tastiest treats ever!

The recipe is basically right off the bottle, more or less, but nonetheless, a Florida thirst quenching favorite – the perfect addition to a sunbathing afternoon!

½ cup Peach Wine

½ cup Peach Smoothie Mix

2 ½ cups ice

1 ripe peach

  • Cut the peach in half lengthwise to remove the seed.
  • Peel the skin off of one half and drop into the blender.
  • Slice the other half with the skin lengthwise into 4 slices.
  • Combine liquids and ice into the blender with the peach half.
  • Blend until smooth.
  • Pour into glasses.
  • Garnish with peach slices.

Cheers!

Makes 4 8oz smoothies

Thank you for reading my post. Does this sound yummy? If you try it out let me know what you think! All comments are greatly appreciated. Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures! Thanks again!

 

 

 

Four “C” Salad

Cold, classic macaroni salads are great to serve a crowd on hot summer days but if you’re up for presenting something a little different, this recipe is sure to have your guests giving you the two thumbs up.

  • 1 whole roasted chicken, cubedFourCSalad
  • 1 package macaroni
  • 4 carrots, shredded
  • 2 green peppers, chopped small
  • 1 cup Lowfat, Vanilla Yogurt
  • 1 cup Sour Cream
  • ½ cup flaked coconut
  • 2 T curry powder
  • 1 t salt

Cook the macaroni, rinse, drain, and allow to cool. To keep the noodles from sticking you can toss the drained noodles back into the pot and stir in about a tablespoon of EVOO. Set it aside.

Combine the yogurt and sour cream in a bowl and stir until well blended.

Add salt and curry powder and mix well.

In a large, separate serving bowl, toss the chicken, carrots and green peppers together. Mix in the macaroni.

Sprinkle in the coconut, making sure to distribute evenly .

Fold in the Yogurt mixture.

Chill in the fridge for at least an hour, then serve as a side dish to share.

Serves about 15

Thank you for reading my post. Does this sound yummy? If you try it out let me know what you think! All comments are greatly appreciated. Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures! Thanks again!

Basil Cheese Dip

BasilCheeseSpreadRight on schedule, basil is booming in the garden and I’ve got a field of it! There are so many awesome dishes to put basil in! Here is one of the easiest, and yummiest recipes ever to WOW a crowd on a hot summer day!

15 oz softened goat cheese

15 oz ricotta cheese

1 lemon

1 giant bunch of fresh basil (about 5 big branches with lots of leafs—it shrinks up fast!)

  • Mix the cheeses together in a big glass bowl
  • Chop up the basil and combine with the cheese mixture
  • Take the lemon, hold it over the bowl and zest it into the mixture—what does that mean? You are going to shave the bright yellow skin off of the lemon with a zester tool!
  • Mix thoroughly
  • Scoop the mixture up onto a spatula and place in the center of a big serving platter in one big dollop.
  • Surround the cheese with crackers

OR,

  • I like to take a loaf of French bread or a baguette, slice it super thin, spread some garlic butter on each slice and toast in a 450 degree oven for 5 minutes and serve with garlic toasted bread 

Thank you for reading my post. Does this sound yummy? If you try it out let me know what you think! All comments are greatly appreciated. Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website and even join my tribe to automatically receive new postings ‘hot off the press’. As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures! Thanks again!