Ground Italian Venison

If you’ve been around since the summer, you know that I love growing, harvesting, and preserving my own food. I live for the garden in the summer and filling the freezer and shelves with homegrown produce brings me such joy. But as the garden gives way to fall, a new type of preserving takes over our kitchen: that of wild game. The Mr. loves hunting; our main protein source is deer. We process our deer ourselves and end up with chops, ground venison, various flavors of canned venison, and this delicious blend of ground Italian venison. 

I haven’t thought this was much of a recipe to share, but I tell friends and family about it, and they always seem happy to learn more, so here we are. This is a great recipe if you aren’t a sausage maker (we aren’t…yet), but want to add another way to use the ground venison you have. 

We love putting together a batch or two of this ground Italian venison to have for options when we eat pasta (strong Italian roots here!). I don’t know if you’ve tried yet, but ground Italian sausage is far superior to ground beef in your bolognese. However, we like to know where our protein comes from and the Italian sausage from the store just doesn’t cut it. This is a great alternative and gets us closer to sustainability. 

Ready to get Started?

The recipe is simple enough: equal parts pork shoulder slices and venison slices. Then, based on how much meat we have, I create an Italian sausage seasoning mixture from Tastes of Lizzy T. She does a recipe for 2 pounds of meat. 

Typically, we do a large batch (at least 10 pounds of each protein). The math teacher in me will share how much you need for every TEN pounds of meat. If you have different increments and don’t want to do the math, check out Tastes of Lizzy T for the 2 pound measurements. It’s great!

Your Steps to Ground Italian Venison

For every TEN pounds of meat, combine the following: 

  • 3 tablespoons dried parsley
  • 3 tablespoons dried Italian seasoning
  • 2 ½ tablespoons black pepper
  • 1 tablespoon fennel seed 
  • 1 tablespoon paprika
  • 1 1/2 -2 tablespoons red pepper flakes
  • 3 tablespoons salt 
  • 5 tablespoons minced garlic
  • 2 tablespoons minced onion

Measure and grind 10 pounds each of venison and pork shoulder. In a large bowl, combine both proteins and mix well. Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again. Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly. 

Using a food scale, measure meat in one pound increments. Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label. 

Grind the venison.
Grind the pork.
Mix up the seasoning.
Season it up!
The possibilities are endless!

Ground Italian Venison

Looking for different ways to use your home processed venison? Give this ground Italian venison a try to change it up!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Course Main Course
Cuisine American, Homesteading, Preserving
Servings 10 pounds

Equipment

Ingredients
  

  • 5 pounds venison cleaned and cubed
  • 5 pounds pork shoulder cubed
  • 3 tablespoons dried parsley
  • 3 tablespoons dried Italian seasoning
  • 2 ½ tablespoons black pepper
  • 1 tablespoon fennel seed
  • 1 tablespoon paprika
  • 1 1/2 -2 tablespoons red pepper flakes
  • 3 tablespoons salt
  • 5 tablespoons dried minced garlic
  • 2 tablespoons dried minced onion

Instructions
 

  • Mix all spices in a small bowl.
  • Measure and grind 5 pounds each of venison and pork shoulder.
  • In a large bowl, combine both proteins and mix well.
  • Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again.
  • Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly.
  • Using a food scale, measure meat in one pound increments.
  • Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label.
Keyword freezing, Italian, Italian venison, preserving venison, venison, venison recipe
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Homemade Quick Fudge

For most of my adult life, I have been the Christmas cookie baker for all our get-togethers. I adore making batch after batch of cookies and candies to share with the people I love most. In the years before COVID, I would also bring a huge cookie tray to school to share with all my students. I mean, I said I want to share with the people I love, right? These cookie trays ALWAYS have a selection of this homemade quick fudge and it is loved by everyone. 

Everyone so much, in fact, that even my nephew (at the age of maybe 10) asked me to teach him how to make his own batch. It’s that good. And did I mention how easy it is? It mixes up in minutes flat and chills quickly. Better yet, you can add any sort of mix-ins you want. Want nuts? Put them in. Love coconut and almonds? Toast them up. 

Whatever flavor you dig, this homemade quick fudge will be sure to bring extra delight to your holiday treat display. Let’s get started!

Your Ingredients 

  • 2 cups chocolate chips, any flavor
  • 1 can sweetened condensed milk 
  • ¼ cup butter
  • Optional: ½ cup any sort of mix ins: toasted coconut, nuts, dried fruit
  • Optional: ½ teaspoon extract for flavor (think peppermint, orange, almond) 

YouR Ingredients for Homemade Quick Fudge

In a large, microwave safe bowl combine chocolate chips, sweetened condensed milk, and butter. Grease and line a 9×9 inch baking dish. Microwave chocolate chips in 30 second increments, stirring in between, until smooth. 

Stir in mix-ins and extract, reserving some to sprinkle on top. Pour into the lined pan and smooth them out. Sprinkle reserved mix-ins on top, cover, and chill for three hours. Remove the fudge from the fridge and from the pan. Cut into bite size pieces. Store in the fridge until serving. 

Combine the ingredients
Heat it up and stir it up!
So dang good!

Homemade Quick Fudge

Just three simple ingredients creates this homemade quick fudge that is perfect for any holiday treat tray!
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill 3 hours
Course Dessert
Cuisine American
Servings 20

Equipment

Ingredients
  

  • 2 cups chocolate chips any flavor
  • 1 can sweetened condensed milk
  • ¼ cup butter
  • Optional: ½ cup any sort of mix ins: toasted coconut nuts, dried fruit
  • Optional: ½ teaspoon extract for flavor think peppermint, orange, almond

Instructions
 

  • In a large, microwave safe bowl combine chocolate chips, sweetened condensed milk, and butter.
  • Grease and line a 9×9 inch baking dish.
  • Microwave chocolate chips in 30 second increments, stirring in between, until smooth.
  • Stir in mix-ins and extract, reserving some to sprinkle on top.
  • Pour into the lined pan and smooth them out. Sprinkle reserved mix-ins on top, cover, and chill for three hours.
  • Remove the fudge from the fridge and from the pan. Cut into bite size pieces. Store in the fridge until serving.
Keyword candy, candy recipes, chocolate, chocolate fudge, fudge, holiday treats
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Looking for other Holiday Treats?

Click any of the images below to get other delicious sweet treats or head right to my baking page!

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Corn and Pancetta Chowder

Corn and Pancetta Chowder

If you’ve been around for any length of time, you know that I live for comfort food. Can it be cooked low and slow or as a bake? Then I am here for it. Specifically, soup season is my absolute favorite. I love all the things that come with creating a soup: chopping the veg, stirring periodically with love, and then smells that take over the house. It pairs so well with some homemade bread (I bake sourdough!) and a salad. All my favorites. So when I suddenly got to thinking about corn chowder, I looked in my fridge and pantry and this delicious corn and pancetta chowder was the result. 

Now you may be asking, “Why pancetta?” Friends, until a couple months ago, I had never cooked with it. A recipe I was trying out for a collab I do on Instagram called for it, and I gave it a try. And my goodness. It has quickly become a staple for cooking in my house. It’s just that good. If you want to skip the pancetta, you can totally do bacon instead. But I dare you to cook up some crispy pancetta and NOT want to eat the entire container. 

The rest of the ingredients are completely pantry items. You don’t even need heavy cream or half and half (which I have on hand maybe 30% of the time). The half blending of the simmered vegetables creates a creamy and thick chowder that’s divine. 

Ready to get cooking? Let’s go! 

Your Ingredients for Corn and Pancetta Chowder 

  • 4 ounces pancetta (or thick cut bacon, cut into small pieces)
  • 1 yellow onion, diced (about 1 cup) 
  • 2 celery ribs, diced (about ¾ cup) 
  • 3 cups diced potatoes (I left the skin on)
  • 1 teaspoon minced garlic 
  • ½ teaspoon pepper
  • 2 cups chicken stock 
  • 2 cups corn (fresh or frozen)
  • 2 ½ -3 cups milk, divided 
  • 1 ½ tablespoons cornstarch
  • Salt and dried thyme, to taste
  • Olive oil 

Your Steps 

Add a small amount of olive oil (2 teaspoons or so) to a soup kettle (I love my cast iron Dutch ovens). Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.

Meanwhile, dice onions, celery, and potatoes. Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes. Add potatoes and allow to cook for another 5 minutes. Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10 minutes. 

While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!). 

Once the potatoes are soft, add 1 cup of corn to the kettle. Then use an immersion blender to break down the vegetables about 50% of the way. I leave it in the kettle and just go by feel but you can remove 50-60% of the veg and do it in another container. Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup). 

Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it. Combine the reserved milk with the cornstarch and whisk together. Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes. 

Serve it up with some crusty bread, a salad, and garnish with reserved pancetta and corn (if you care to). 

It’s just fun!
Not pretty, but getting good!
Oh that pancetta!
Mixing it in!
So dang good!

Tools of The Trade

When I am making a soup or a stew you can bet I’ll be cooking in my cast iron Dutch oven. There’s just something special about it. I adore my flexible cutting boards and Orrington Broth Base is the best for quick chicken stock.

Corn and Pancetta Chowder

Corn and Pancetta Chowder

Thick and creamy, this corn and pancetta chowder is all you can ask for in a comforting bowl of soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 4 ounces pancetta or thick cut bacon, cut into small pieces
  • 1 yellow onion diced (about 1 cup)
  • 2 celery ribs diced (about ¾ cup)
  • 3 cups diced potatoes I left the skin on
  • 1 teaspoon minced garlic
  • ½ teaspoon pepper
  • 2 cups chicken stock
  • 2 cups corn fresh or frozen
  • 2 ½ -3 cups milk divided
  • 1 ½ tablespoons cornstarch
  • Salt and dried thyme to taste
  • Olive oil

Instructions
 

  • Add a small amount of olive oil to a soup kettle. Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.
  • Meanwhile, dice onions, celery, and potatoes.
  • Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes.
  • Add potatoes and allow to cook for another 5 minutes.
  • Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10-15 minutes.
  • While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!).
  • Once the potatoes are soft, add 1 cup of the corn to the mix.
  • Use an immersion blender to break down the vegetables about 50% of the way.
  • Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup).
  • Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it.
  • Combine the reserved milk with the cornstarch and whisk together.
  • Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes.
Keyword comfort food, corn chowder, pancetta, Potato Soup, soup, soup and stews
Tried this recipe?Let us know how it was!

Interested in other soup Recipes?

Check out some of the recipes below (or just head to my cooking page!)

JessLeave a comment
Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

Weekends in the fall are for cozy breakfasts. Warm breakfasts that you can curl your hands around with a cup of coffee and just take in the cool, beautiful weather. At least, that’s what I believe. Most days of the week, I go for overnight oats with Greek yogurt (Grab this recipe here!), but on the weekend, I like to play around with my breakfast a little more and this pumpkin pie baked oatmeal is just the ticket. 

I don’t know your story, but I am a mom that lives for the quiet on the weekends. For me, I intentionally wake up before everyone else so I can enjoy my coffee and breakfast with a candle and some Christmas lights (don’t judge!). I love mixing together baked oatmeal to savor while it’s still before dawn. This pumpkin pie baked oatmeal is a single serving dish of deliciousness that mixes up in minutes and bakes in just twenty minutes. I top it with a little Triple Zero Vanilla Greek Yogurt to get those whipped cream vibes without all the sugar. So dang good!

Ready to make your own breakfast? Let’s go! 

Your Ingredients for Pumpkin Pie Baked Oatmeal 

  • ½ cup quick oats
  • ½ tablespoon ground flaxseed
  • ⅛ teaspoon nutmeg 
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon baking powder 
  • 1 tablespoon maple syrup
  • ⅓ cup unsweetened almond milk (or other milk of your choice)
  • ⅛ teaspoon vanilla
  • ½ cup pumpkin puree (I always roast my own! Learn how here!)
    2 tablespoons walnuts (optional) 

Your Steps

Preheat the oven to 375 degrees. In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder. Add remaining ingredients and stir well. Pour the mixture into a small round baking dish. Bake for 15-20 minutes, until the top of the oatmeal is solid. Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat! 

You’ve got your dry.
Mixing the Ingredients
And you’ve got your wet.
Not Baked Oatmeal
Ready to bake!
Diving in
Ready to eat!
Finished Baked Oatmeal
With a little extra treat!

Finished Baked Oatmeal

Pumpkin Pie Baked Oatmeal

A warm and cozy pumpkin pie baked oatmeal is the ticket for a single serving breakfast full of good for you ingredients
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ cup quick oats
  • ½ tablespoon ground flaxseed
  • ⅛ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon baking powder
  • 1 tablespoon maple syrup
  • ⅓ cup unsweetened almond milk or other milk of your choice
  • ⅛ teaspoon vanilla
  • ½ cup pumpkin puree
  • 2 tablespoons walnuts optional

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder.
  • Add remaining ingredients and stir well. Pour the mixture into a small round baking dish.
  • Bake for 15-20 minutes, until the top of the oatmeal is solid.
  • Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!
Keyword baked oatmeal, Breakfast, oatmeal, pumpkin, pumpkin recipes, single serving
Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

Here are a few of my favorites!

JessLeave a comment

Spiced Pumpkin Bread

Are you team pumpkin or team apple in the fall? Hands down, I was team apple for years. Then I slowly shifted. It started when I grew my own pumpkins and subsequently roasted them. I had to bake with them, and once I did that, there was no looking back. At about that same time, I discovered a pumpkin bread I adored. But…it had THREE cups of sugar. Three. I just can’t do that anymore. So this is my take on that bread I adored: a spiced pumpkin bread. 

When I bake something I am especially proud of, I share with allll the friends and family. One friend said it had a feeling of spice cake with pumpkin on the finish. The Mr’s best friend grabbed a piece and before I could even ask what he thought, he said, “this is REALLY good.” 

I opted to go maple syrup with just a touch of brown sugar for that molasses taste. And the oil? I actually used some rendered lard from our half of a pig we purchased earlier this fall. It got melted/softened and worked like a dream. No lard? No problem, go with some coconut oil or regular oil and it will work just fine. 

Ready to start baking? Let’s go! 

Your Ingredients

  • 1 ½ cups pumpkin puree (roast your own! It’s incredible!)
  • 2 eggs
  • ¼ cup oil (lard)
  • ⅔ cup maple syrup 
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves 
  • ½ cup chopped nuts, optional 

You Steps to Spiced pumpkin Bread

Preheat the oven to 350 degrees. In a large bowl, combine the eggs, oil, maple syrup, and brown sugar. Mix in the pumpkin puree.

Add the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined. Fold in chopped nuts, if desired. 

Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Gather all those wet ingredients!
Mix it up!
Into the oven we go!
Can it get much better?!
Let’s grab a cup of coffee and eat!

Spiced Pumpkin Bread

Home roasted pumpkin with a collection of spices makes the best quick bread. This healthier twist on a spiced pumpkin bread is sure to be a hit!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American, Bread
Servings 12 slices

Equipment

Ingredients
  

  • 1 ½ cups pumpkin puree
  • 2 eggs
  • ¼ cup oil lard
  • ⅔ cup maple syrup
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the eggs, oil, maple syrup, and brown sugar.
  • Mix in the pumpkin puree.
  • Add whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
  • Fold in chopped nuts, if desired.
  • Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Notes

We purchased a half of a hog the last few years, and I always have the lard rendered. It works AMAZINGLY well in baked goods. I melted it about halfway so that it had some soft sold parts yet. No lard? No problem. Coconut oil would work great too!
Keyword healthy breads, maple syrup, pumpkin, pumpkin bread, quick breads
Tried this recipe?Let us know how it was!

Looking for other fun recipes?

Check out any of the ones below and if they don’t tickle your fancy, find lots more on my baking page!

JessLeave a comment

Rice and Pancetta Stuffed Squash

I have an odd relationship with growing squash. Maybe I am not alone. I grow it, but the act of actually dicing it, roasting it, and all the things doesn’t always happen. It isn’t that I don’t like the way it tastes. I generally love it. It just takes a little more work than I want. However, this rice and pancetta stuffed squash is worth all the work, and I am super pumped to share it with you. 

One of my first friends adores patty pan squash. She has talked about them for years and this year, I decided to plant a row of them, having ZERO idea if I would like them. Well, I had a bumper crop of these beautiful “starfish” squash, as the Mr. so fondly called them. (Turns out I grew early bush scallop, if you are wondering).

I enjoyed dicing them and roasting with a little salt and pepper and olive oil. And while the Mr. and my mini me enjoyed the squash this way, my big HATED it. So I looked to give the squash a face lift for my kiddo, and boy does this rice and pancetta stuffed squash recipe do it. 

The flavors of the Brussels sprouts are complemented by the sweet potato and pancetta. Fall feels so present in the in the colors and spice blend. And turns out that both my kids fought over how much each of them could get. I thought six squash would leave us leftovers, but my goodness, they were gobbled up by parents and kids alike. 

If you’re looking for a meal that feels fancy but really just take a little prep, give this one a try! 

Ready to get cooking? I know I am! 

Your Ingredients 

  • Six Early Bush Scallop squash (other squash would work too, but you may need to increase the bake time as bush scallop are pretty light on bake time) 
  • 1 ½ cup chicken stock 
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper 
  • 1 tablespoon butter 
  • ¾ cup pancetta 
  • ½ cup each: chopped onion, carrot, Brussels sprouts, and sweet potato
  • ¼ teaspoon dried, ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Your Steps to Rice and Pancetta Stuffed Squash

Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray. Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling. 

Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.

Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions). 

While the rice and squash are cooking, begin to cook down the vegetables. In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat. Add onion and carrot. Cook for 2-3 minutes. Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes. Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste. 

Remove from heat and stir in cooked in rice. Stuff parbaked squash and bake for an additional 15 minutes at 375 degrees. Serve your family a delicious and beautiful meal everyone will fight over!

I hope your family loves them as much as mine did. My big (who doesn’t like the squash plain) said I could just make a big pan of the filling and he would eat it all. It’s that good! So maybe double the filling? Ha. Just a thought *wink, wink*

Hollowed Squash
Squash Prep!
Sautéed vegetables
Get the color on those vegetables!
Stuffed Squash Filling
The colors in that filling!
Stuffed Squash Ready to Bake
Ready for the oven!
Stuffed Squash
Perfection!
Stuffed Squash
Check that filling!
Stuffed Squash

Rice and Pancetta Stuffed Squash

A little prep in the kitchen turns some simple ingredients into beautiful rosemary rice and pancetta stuffed squash!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 6

Equipment

  • Baking Sheet
  • Large Skillet or Saucepan

Ingredients
  

  • 6 Early Bush Scallop squash or other patty pan squash
  • 1 ½ cup chicken stock
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 1 tablespoon butter
  • ¾ cup pancetta
  • ½ cup chopped onion
  • ½ cup carrot diced
  • ½ cup Brussels sprouts quartered
  • ½ cup sweet potato diced
  • ¼ teaspoon dried ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Instructions
 

  • Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray.
  • Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.
  • Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.
  • Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).
  • While the rice and squash are cooking, begin to cook down the vegetables.
  • In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat.
  • Add onion and carrot. Cook for 2-3 minutes.
  • Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes.
  • Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.
  • Remove from heat and stir in cooked in rice. Stuff par-baked squash and bake for an additional 15 minutes at 375 degrees.

Notes

Any small squash would work for this recipe, although initial bake time may change based on the texture and hardness of the squash used. You want the squash to be almost done baking when the stuffing is put in.
Keyword Brown Rice, brussels sprouts, early bush scallop squash, pancetta, squash, stuffed squash, sweet potato
Tried this recipe?Let us know how it was!

Looking for more meal inspiration?

Check out any of the links below or head right to my cooking page to learn more!

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Raspberry Peach Sauce

I know, I know. Making raspberry peach sauce sounds like baby food. That’s what people tell me, anyway. But I counter that with, “What do you call applesauce?” And then they shrug. But I win and I have them try it and they don’t care what you call it…it’s darn good. 

The idea of peach sauce was born out of my hatred of blanching and peeling tomatoes, peaches, and the like. Honestly, I don’t have an issue with blanching beans for freezing. But the extra step of peeling? NO THANK YOU. They stay on when I make tomato sauce and it turns out just fine. So why not give it a try with peaches? And let me tell you, it works! 

Most years, I simply wash, quarter, cook down, blend, can. This year, I added an extra layer of adding frozen raspberries from my garden to combine the flavors. Oh my. It was definitely an addition worthwhile and it was determined that I needed to share this raspberry peach sauce.

Enough talking, right? Let’s start creating peach sauce (and maybe raspberries? You get to decide!). Before you do though, you have to make a decision…are you going to can it or freeze it? (More on this later!)

Your Ingredients

  • 1 ½ cups water
  • 20-25 peaches, washed well 
  • 1-3 cups frozen raspberries (optional) 
  • ½-1 cup sugar, if desired
  • Fruit fresh, if freezing

Prepping the Raspberry Peach Sauce

Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with water. Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash. When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce. If you prefer to add raspberries, add 2-3 cups of frozen raspberries. Cook an additional 3-4 minutes and then blend again. Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found. 

Peaches
Washed and ready!
Just starting to break down
Cooked down peaches
Getting soft!
Raspberries and Peaches
The color contrast though.
Blend it one more time!
Canned peach sauce
Into the canner they go!
Delicious!

Canning Your Raspberry Peach Sauce?

If you want to water bath can it, you have some prep.  When your sauce is almost ready begin to prepare your water bath canner and jars if you plan on processing them. 

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude). Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Freezing it? 

Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit. 

Looking for more information about canning? I highly recommend checking out the National Center for Home Preservation for information at your fingertips!

Raspberry Peach Sauce

Fresh ripe peaches and frozen raspberries create this delicious and unique raspberry peach sauce for summer flavors all year long!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Canning, Homesteading, Preserving
Servings 6 quarts

Equipment

Ingredients
  

  • 1 ½ cups water
  • 20-25 peaches washed well
  • 1-3 cups frozen raspberries optional
  • Fruit fresh if freezing
  • ½-1 cup sugar if desired

Instructions
 

  • Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.
  • Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.
  • When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.
  • If you prefer to add raspberries, add 2-3 cups of frozen raspberries.
  • Cook an additional 3-4 minutes and then blend again.
  • Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.
  • Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.

Notes

Freezing it?
Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit.
Keyword applesauce, canned peaches, peach sauce, peaches, raspberries, raspberry peach, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for more delicious fruit recipes?

Check out my canning and preserving page! Or maybe you can find something you like below!

Jess1 Comment

Pressure Canned Green Beans

It’s nearing the end of the garden season, which means I am spending a lot of time taking the last fruits and vegetables and processing them, whether it be frozen, pressure canned, water bath canned, or just enjoyed fresh. I have planted pole beans for the last few years, which I have grown to love. They are active late in the season but just grow so beautifully. My favorite way to preserve them is to create pressure canned green beans when I am able. 

Pressure canning the green beans requires me to be patient and collect them over a few days. Pressure canning also asks you to be around the house for a few hours; but to eat homegrown vegetables well into the winter? Totally worth the work. 

When reading recipes about pressure canned green beans, you’ll see recommendations to possibly add salt. I caution you to hold out until you are cooking them for dinner. We made that mistake a few years ago, and when we opened them, they were just too salty. There’s no fixing that. I have added dried minced garlic from time to time, but my favorite is to go raw pack without any seasoning. 

Tools of the Trade for Pressure Canned Green Beans

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here, along with the other great canning tools like a jar lifter!

Also, I recommend…

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

Your Steps to Pressure Canned Green Beans

The Prep

Begin by cleaning and preparing your beans.  Wash, nip the ends, and then trim to 1-2 inch pieces. You’ll need about 1 pound of beans per pint jar or 2 pounds of beans per quart jar. For reference, my family of four eats about 80% of a quart jar at a meal, sometimes all of it (I love having veggie eaters at my house!). 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and center vent of your lid of the canner. Set aside. 

Bring a pot of water to a boil. You will want enough to cover the beans in the jars, so too much is better than not enough. Reduce to a simmer, but keep hot. 

Meanwhile, pack the raw beans as tightly as possible. I like to fill, then hold my hand over the top and shake them to get them compressed. Leave 1 inch head space. If you would like to add salt, do ½ teaspoon per quart jar. Ladle the hot water over the means, leaving 1 inch head space. 

The Pressure Canning 

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Center the lid and then the ring, adjusting to fingertip-tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar, but check the directions of yours). 

Place the lid on the canner, turn to the locked position, and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. If you have a mixture of pint and quart jars, you need to go for the longer time. 

Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Find a friend to get it down quicker!
Move into the jars.
Into the pressure canner!
Let’s go!
Beautiful jars for the rest of the year!

Pressure Canned Green Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned green beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Canning, Perserving
Servings 5 quarts

Equipment

Ingredients
  

  • 10 pounds green beans washed and trimmed (2 pounds per quart)
  • 2 ½ teaspoon salt optional

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • If you have not done so already, cut cleaned beans into 2 inch pieces.
  • Fill jars with prepared beans, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 25 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need 2 cups of beans per jar. Pints are processed for 20 minutes. 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword beans, green beans, low acid foods, pressure canning
Tried this recipe?Let us know how it was!

Looking for more inspiration?

A great place to look is my canning and preserving page. But if you want some specific recipes, you can check them out below!

Jess3 Comments
Spiced Zucchini Oatmeal Bread

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread. 

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there! 

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right? 

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking! 

Your Ingredients for Spiced Zucchini Oatmeal Bread 

  • ¾ cup maple syrup 
  • 1 tablespoon vanilla
  • 3 eggs 
  • ⅓ cup oil 
  • 2 cups whole wheat flour 
  • 1 cup old-fashioned oats 
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ⅛  teaspoon ground cloves 
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini. 

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup maple syrup
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup oil
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
  • In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
  • Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
  • Fold in chocolate chips, chopped nuts, and shredded zucchini.
  • Divide the batter between the two prepared loaf pans.
  • Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.
Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe
Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

JessLeave a comment

Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge. 

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try! 

Your Ingredients

  • ½ cup butter, softened
  • 1 cup packed light brown sugar 
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk 
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¾ teaspoon salt 
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit (cranberries, cherries, etc) 
  • ½ cup chopped nuts 

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk. 

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean. 

Always with the butter and sugar.
I adore all the textures!
Almost ready to go!
Yum! Let’s get a cup of coffee!
Coconut and Raisin Spiced Muffins

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit cranberries, cherries, etc
  • ½ cup chopped nuts

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
  • Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
  • Add eggs, vanilla, and milk. Stir until well combined.
  • In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
  • Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
  • Place the mixture into the prepared tin, filling ¾ of the full.
  • Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread
Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

JessLeave a comment