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Coconut Chocolate Chip Pecan Cookies

I have this awesome friend. We will call her Britt, which makes sense since that’s her name 🙂 She and I tend to bring out the best in each other and challenge one another at all the appropriate times, namely when it comes to taking chances and embracing the space outside our comfort zone. We also seek each other out when we need to hear, “It’s okay to rest…slow down and enjoy the ride.” If you don’t have a Britt in your life, I hope you find one soon. She’s a real keeper. And she’s the reason for these Coconut Chocolate Chip Pecan Cookies.

How you ask?

Recently, Britt said, “I want you to develop a 4 ingredient baked good for me that’s good and I can make because I suck at baking.” Well, she’s generally healthy, avoiding extra sugar and wheat. Gluten free with less sugar? Challenge accepted. Well, sort of. I definitely missed the mark on 4 ingredients and I think this guy is still a work in progress, but aren’t we all?

And because I LOVE to embrace the work in progress life, I thought I would share this out to the world. Give me all the feedback. I am not gluten free, so there is a definite learning curve there. I wanted this to be a recipe you could make without purchasing a whole bunch of crazy ingredients, and I had all of these in my pantry. Give them a try. I personally think they go great with a late morning coffee, but that’s just me!

Your ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla
  • 2 large eggs
  • 1/2 cup unsweetened coconut
  • 1/4-1/2 cup dark chocolate chips

Your Steps to Coconut Chocolate Chip Pecan Cookies

Preheat the oven to 350 degrees. Place oats in a food processor and blend them until an oat flour is formed. (I am obsessed with creating my own oat flour. It adds such awesome texture to baked goods. If you haven’t done it yet, you’re welcome 🙂 ). Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.

In a medium sized bowl, cream butter, coconut oil, and sugars until well blended. Add eggs and vanilla and mix well. Stir in flour mixture until just moistened. Then add coconut, pecans, and chocolate. Using a tablespoon, scoop cookie dough and roll into a ball. Place on an ungreased cookie sheet. Flatten with the palm of your hand. Bake for 7-8 minutes. They will not spread anymore than you flattened them. They should just become browned underneath. I think they are the best the next day, but any cookie right out of the oven is a good cookie, right?

NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes. You have to watch it carefully, but it is a snap to do. Make some extra. You’ll tastebuds will thank me later.

Butter and sugar make the world go ’round.
Toasted coconut flakes. Watch them carefully!
All mixed together…
Almost forgot the pecans!
All photogenic and the like. Ready to pop into my mouth!

Coconut Chocolate Chip Pecan Cookies

A gluten free cookie full of flavor: pecans, chocolate chips, and coconut!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Cookies
Cuisine American
Servings 2.5 dozen

Ingredients
  

  • 1 1/2 cups old fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup butter softened
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla
  • 2 large eggs
  • 1/2 cup unsweetened coconut
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place oats in a food processor and blend them until an oat flour is formed. Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.
  • In a medium sized bowl, cream butter, coconut oil, and sugars until well blended.
  • Add eggs and vanilla and mix well.
  • Stir in flour mixture until just moistened.
  • Add coconut, pecans, and chocolate.
  • Using a tablespoon, scoop cookie dough and roll into a ball.
  • Place on an ungreased cookie sheet. Flatten with the palm of your hand. They will not spread anymore than you flattened them.
  • Bake for 7-8 minutes. They should just become browned underneath.

Notes

NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes.
Keyword chocolate chip, chocolate chip cookies, coconut, Gluten Free, gluten free cookies, pecans
Tried this recipe?Let us know how it was!

JessLeave a comment

Pork Burrito Bowl

Our family is entering the life of crazy evenings due to kiddo commitments. I am not ready for that season of life, but it’s coming whether I like it or not. Sitting down to a family dinner that is healthy and wholesome is important to my family and me. We plan on holding tight onto those meals around the table as long as we possibly can and is just the reason I put together this Mexican Pork Burrito Bowl.

So enter this week where we have engagement after engagement after school. We have some go to “quick” meals, but I wanted to switch it up. After an early morning wake up, I starting researching pork loin Mexican-inspired recipes, and couldn’t find anything I loved so I developed this little guy that has tons of flexibility! Love a stew? Maybe add a little more broth and top with some fun tortilla chips. Need more substance? Make a few cups of rice or couscous, put a 1/2 cup in a bowl and top with the pork. And what makes it even better? It all goes in a slow cooker so you’ll walk into a house that just smells marvelous and dinner will be totally ready in 10 minutes flat! Doesn’t get much better than that!

Your ingredients

1 pound pork loin
1/2 teaspoon each: salt, pepper, dried minced garlic, and cumin to season pork
1 15 oz can diced tomatoes (I used unsalted)
1 15 oz can tomato sauce (this had added salt)
16 oz (2 cups) chicken stock, low sodium
1 15 oz can black beans, drained and rinsed
1/2 cup diced onion, diced (about 1 small)
1 jalapeño, diced (I am not a lover of spicy food, and this was perfect. Don’t let the whole jalapeño scare you)
1 cup diced pepper (I used yellow)
1 cup frozen corn
2 1/2 teaspoons cumin
1/2 teaspoon pepper
1 teaspoon chili powder
2 teaspoons dried minced garlic (feel free to do fresh!)

Optional toppings: cheese, sour cream, cilantro, tortilla strips, it’s endless!

Optional sides: brown rice or couscous. Awesome to serve under or mix in as a stew.

Your Steps to Pork Burrito Bowl

Spray a slow cooker with cooking spray. Then mix the 1/2 teaspoons of salt, pepper, cumin, and dried minced garlic in a small bowl. Massage seasoning into the pork loin and place into the slow cooker.

Stir in the remaining ingredients into the crockpot. Set on low and cook for 8-10 hours (I did 10, and the pork just fell apart). Remove the pork loin from the slow cooker and shred. Stir back into crockpot. You’re ready to serve!

I made some quick brown rice to serve underneath the pork burrito stew and we topped it with cheese, but I wished for some cilantro and tortilla strips. A few days later, I found some left over couscous in the fridge and it needed to get used up. I put some pork burrito stew on top of it and brought it for lunch. I actually think the couscous was better than the rice. Either way, they make it hearty enough to be a solid meal while still being healthy and wholesome.

Massage that pork loin.
Chopping makes me happy.
Almost set to turn it on.
It’s falling apart after 10 hours.
Shredding is a snap!
Mix it all back in.
Mmmmmm. Serve alone or over rice!

Pork Burrito Bowl

Craving some Mexican-inspired food? This Pork Burrito Bowl comes preps together quickly and goes right in the crockpot for an easy meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Cuisine Mexican
Servings 6

Equipment

Ingredients
  

  • 1 pound pork loin
  • 1/2 teaspoon each: salt pepper, dried minced garlic, and cumin to season pork
  • 1 15 oz can diced tomatoes unsalted
  • 1 15 oz can tomato sauce
  • 16 oz 2 cups chicken stock, low sodium
  • 1 15 oz can black beans drained and rinsed
  • 1/2 cup diced onion diced (about 1 small)
  • 1 jalapeño diced
  • 1 cup diced pepper yellow or orange
  • 1 cup frozen corn
  • 2 1/2 teaspoons cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 2 teaspoons dried minced garlic

Instructions
 

  • Spray a slow cooker with cooking spray. Then mix the 1/2 teaspoons of salt, pepper, cumin, and dried minced garlic in a small bowl. Massage seasoning into the pork loin and place into the slow cooker.
  • Stir in the remaining ingredients into the crockpot. Set on low and cook for 8-10 hours (I did 10, and the pork just fell apart). Remove the pork loin from the slow cooker and shred. Stir back into crockpot. You’re ready to serve!

Notes

Optional toppings: cheese, sour cream, cilantro, tortilla strips
Optional sides: brown rice or couscous. Awesome to serve under or mix in as a stew.
Keyword crockpot, pork, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Dandelion Jelly

Yup. You read that right. Dandelion jelly. I know it sounds crazy, but it is so tasty! Light and sweet, like honey. And you know what, it’s the time of year where I get the itch to can and work in my garden. Yes, I know there is still loads of winter left, but a girl can start dreaming, right?

I began having a fascination with foraging nature around me to make food in my kitchen about a year ago. Last year, my sister bought me the book Midwest Foraging by Lisa M. Rose, and my interest got stronger. I flipped through that book like a coffee table book and took mental notes on things I would like to try.

Fast forward to May last year. The dandelions were all over my yard, and I decided I had to try it. I mean, what’s the worst that could happen? I would be out a few hours of work, some sugar, and pectin. My daughter, mother in law, and I walked the yard, harvested dandelions, and I set to work. As I was pouring the last of the jelly into jars to go in the water bath canner, I said, “Well, here’s goes nothing…let’s try it,” and we stuck a spoon in the remains on the kettle. My daughter immediately asked for a second try and declared, “I want that on toast in the morning!” So give it a try. You will be pleasantly surprised with how good it actually is. You may even begin to be like me, looking over fields of dandelions, seeing all sorts of potential 🙂

Your ingredients:

  • 4 cups yellow dandelion blossoms (see my notes about harvesting these)
  • 1 box of powder pectin
  • 2 Tablespoons lemon juice
  • 4.5 cups of sugar
  • two quarts of water
  • jelly canning jars, lids, and rings, prepped for canning. I got 6 jelly (half pint) jars worth of jelly.

Your steps to dANDELION JELLY:

First, harvesting the dandelion greens. I did this over a few days and I learned a lot. Begin by just taking the heads of the dandelions. Plan on trimming them soon after you take the heads from the plant. I found it easiest to hold the flower end in one hand and cut the green end off. Then I would peel the remaining green off. I would put the yellow/white part into my measuring cup and compost the green portion. Find a friend or two, it takes a little time to complete this, but it makes for great time for conversation.

Back to the recipe! Bring a few quarts of water to boil and pour it over the blossoms in a bowl that can be covered. Allow this to come to room temperature and then stick it in the fridge overnight. You are essentially creating a dandelion tea. (Mine is always this weird dingy greenish-yellow when I when I am done. Initially, I was worried about the color the jam would have, but it turned out just perfect!)

Jelly time!

The following day, start heating your water bath canner with enough water to cover your jelly jars with at least 2 inches of water. Measure 3 cups of the dandelion tea, straining out the blossoms and keeping only the liquid. Pour this into a larger kettle. Add powdered pectin and the 2 T of lemon juice. Bring to a boil. Once you have achieved a rolling boil, add sugar. Return to a rolling boil, stirring quite often, if not always. Once you have reached a rolling boil, time for 1 minute, stirring the whole time.

Ladle jelly into prepared jelly jars, wiping the edges, adding lids, and putting rings on to finger tip tight. Put into water bath canner and process for 10-15 minutes. I did 15 minutes because my altitude is greater than 1000 feet. Remove from canner and allow to cool for 12-24 hours before moving. My kids love this dandelion jelly. We eat it on toast, on PBJ, you name it! My daughter even requests it on her waffles from time to time!

  • The tedious process of getting the flower separated
  • Sunshine in a bowl.
  • Let that tea steep.
  • Let’s get our jelly on!
  • And you must stir like crazy!
  • Golden jars of sweet goodness!

Dandelion Jelly

Sweet and simple jelly created from the balls of sunshine found in any yard in the spring!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Rest Time 1 day
Course Breakfast
Cuisine Canning
Servings 16

Ingredients
  

  • 4 cups yellow dandelion blossoms see my notes about harvesting these
  • 1 box of powder pectin
  • 2 Tablespoons lemon juice
  • 4.5 cups of sugar
  • two quarts of water
  • jelly canning jars lids, and rings, prepped for canning. I got 6 jelly (half pint) jars worth of jelly.

Instructions
 

  • First, harvesting the dandelion greens. Begin by just taking the heads of the dandelions. Plan on trimming them soon after you take the heads from the plant. I find it easiest to hold the flower end in one hand and cut the green end off. Then peel the remaining green off. Measure 4 cups worth of blossoms.
  • Bring a few quarts of water to boil and pour it over the blossoms in a bowl that can be covered. Allow this to come to room temperature and then stick it in the fridge overnight.
  • The following day, start heating your water bath canner with enough water to cover your jelly jars with at least 2 inches of water.
  • Measure 3 cups of the dandelion tea, straining out the blossoms and keeping only the liquid. Pour this into a larger kettle. Add powdered pectin and the 2 T of lemon juice. Bring to a boil.
  • Once you have achieved a rolling boil, add sugar. Return to a rolling boil, stirring quite often, if not always. Once you have reached a rolling boil, time for 1 minute, stirring the whole time.
  • Ladle jelly into prepared jelly jars, wiping the edges, adding lids, and putting rings on to finger tip tight. Put into water bath canner and process for 10-15 minutes. I did 15 minutes because my altitude is greater than 1000 feet. Remove from canner and allow to cool for 12-24 hours before moving.
Tried this recipe?Let us know how it was!

Jess1 Comment

Chocolate Chip Peanut Butter Energy Balls

Aren’t they pretty, all in a row? Albeit it crooked?

As an avid runner and overall fitness nut, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves; With this recipe, he has been known to say, “You know what we are almost out of? Your yummy energy balls. You need to make more!” Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (The original recipe came from Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

  • 2 cups ground old-fashioned oatmeal (see details in the recipe)
  • 1/2 cup coconut flour ( It smells so delightful!)
  • 1/2 cup real maple syrup (honey would work too!)
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 1/2 Tablespoons coconut oil, melted (I accidentally forgot this once, and we didn’t even notice, so if you don’t have it, it won’t make or break the recipe)
  • 1/3 semisweet chocolate chips
  • 1 teaspoon almond extract (I LOVE the flavor this brings in)

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture. I like to be able to cook with what I have on hand so rather than buy oat flour, I did this and it worked great.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon (or by hand!) until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here.). Place on a cookie sheet that has been lined with parchment paper. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge. I have read that you can freeze these for up to 3 months as well so if you are a food prep kind of person, I would whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

  • All the ingredients
  • Mix, mix, mix it up!
  • Finished product! Pop one in and enjoy!

JessLeave a comment

Wild Rice and Vegetable Pilaf

When my husband cooks, our plates look like this: protein, carb/starch, veggie. Separate piles. I am totally okay with that. He cooks some mean wild game and I dig a roasted potato. But when I cook, I’m a girl who loves all things that can go in a casserole dish. Case in point: Wild Rice and Vegetable Pilaf.

I cook for leftovers so that we can enjoy my favorite meals a few times a week or at least I can meal prep my lunches so they are thought out and healthy. (Who am I joking…as these kiddos of mine get older, I hardly get a second meal sometimes!) Enter rice pilaf. It’s flexible. It goes GREAT with chicken or a pork chop. I love that I can have it as a side and then toss my left over protein with it and it becomes a sort of rice bowl. I don’t know why, but it feels like a different meal to me when the protein is mixed in. And that’s okay 🙂

Here’s what we put together tonight to go with some chicken breasts that I did up super simple (searing hot cast iron with some rosemary olive oil, salt and pepper. Seared them on both sides and into the oven at 450 for 20 minutes.) I love a cast iron, but that’s a different blog post. Back to my simple rice pilaf…

Your ingredients:

  • 1 cup brown rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 3 1/2 cup chicken stock (regular or low sodium to suit your taste)–I actually use 3 1/2 cups water and use 1 tablespoon Orrington Farms Broth Base. It’s my go to!
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper, divided
  • 1 tablespoon minced garlic, divided
  • 1/2 teaspoon salt (I like coarse kosher salt)
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli, smaller, bite size pieces
  • 1 cup diced carrots (about 1 large)
  • 3/4-1 cup diced onion (about 1/2 large onion)
  • 1 cup diced celery (about 2 stalks)

Your Steps to Wild Rice and Vegetable Pilaf

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees. Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes. Add broccoli and cook an additional 5 minutes, until vegetables have just become tender. Stir in cooked rice. I would test it here and see if you are happy with your salt and pepper levels (and heck, check the garlic while you’re at it). Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top (That’s my favorite…I also like the corner brownie, it seems to be a trend).

Serve it up!

At our house, we serve rice pilaf most often with grilled or pan “fried” chicken breasts or boneless pork chops with a salad. I like to “sneak” extra veggies in wherever we can, so this pilaf does the trick! It reheats well and has all the colors, which is also a theme I go for. Let me know what you think! (PS…Sage not your thing? I also love to mix this up with rosemary and/or thyme. Like mushrooms, throw a 1/2 cup of those in too! That’s the beauty of this recipe, you can pick a seasoning mixture that you love.) I hope this recipe finds you cooking for those you love–Jess

Cook up those veggies, crisp tender.
We can’t wait for you to join us perfectly cooked rice!
Let me get in that oven!
All baked and ready to serve

Wild Rice and Vegetable Pilaf

Wild rice, brown rice, and your choice of vegetables combine in this wild rice and vegetable pilaf that fit for a side for any protein: chicken, pork, or wild game!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Ingredients
  

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 3 1/2 cup chicken stock
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper divided
  • 1 tablespoon minced garlic divided
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli smaller, bite size pieces
  • 1 cup diced carrots about 1 large
  • 3/4-1 cup diced onion about 1/2 large onion
  • 1 cup diced celery about 2 stalks

Instructions
 

  • In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
  • You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
  • Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.
  • Add broccoli and cook an additional 5 minutes, until vegetables have just become tender.
  • Stir in cooked rice. Taste and add salt and pepper, if needed.
  • Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top. Serve.
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out some of the recipes below!

Jess1 Comment

Brussel Sprout and Berry Salad with PoppySeed Dressing

As spring comes into full bloom, I get slightly obsessed with a spinach salad with strawberries and poppyseed dressing. I recently went grocery shopping and picked up some berries, but no spinach. However I did get some Brussel sprouts and I got to thinking, “I like my greens to provide some resistance anyway, and spinach just doesn’t do that for me.” I threw this Brussel sprout and berry salad together and I was pleasantly surprised! It’s better than its spinach counterpart, and major perk, Brussel sprouts keep better in the refrigerator than spinach, if you can let them last that long. I don’t know about you, but once I have a salad I love, I eat it every day until I am out. But enough chat, let’s get creating!

Your Ingredients

For each Brussel Sprout and Berry Salad, you’ll need:

  • 10 Brussel sprouts, chopped (I tried grating them first; chopping is the way to go!)
  • 1/4 cup chopped strawberries
  • 1/4 cup blueberries
  • A handful of walnuts (Try toasting them in a pan over medium heat for extra crunch!)

For the dressing, whisk together:

  • 1/4 cup plain Greek yogurt
  • 1 to 1 1/2 tablespoons white vinegar
  • 4 teaspoons honey
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon poppyseeds

(This was enough dressing for six salads)

Put together your salad: Brussel sprouts, berries, and then the walnuts; Top with dressing and enjoy! If the Brussel sprouts are a bit too tough for you (I like the texture and “work” they provide), you can also sear them in a sauté pan over a high heat until they just soften. Allow to cool before creating your salad.

Be sure to store the leftover dressing in the fridge and shake or stir prior to using for future salads.

Simple, colorful, delicious!

Chop up the sprouts!
Whisk the dressing!
Serve it up! So quick and easy!

Looking for another summer time salad? Check out my Roasted Corn Tomato Basil Salad!

Brussel Sprout and Berry Salad with Poppyseed Dressing

Print Recipe Pin Recipe
Servings 1 serving

Ingredients
  

For each Brussel Sprout and Berry Salad:

  • 10 Brussel sprouts chopped
  • 1/4 cup chopped strawberries
  • 1/4 cup blueberries
  • handful of walnuts

Dressing (6 servings):

  • 1/4 cup plain Greek yogurt
  • 1 to 1 1/2 tablespoons white vinegar
  • 4 teaspoons honey
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon poppyseeds

Instructions
 

  • Whisk together dressing. Store in an airtight container like a mason jar.
  • Put together your salad: Brussel sprouts, berries, and then the walnuts.
  • Top with dressing and enjoy.

Notes

If the Brussel sprouts are a bit too tough for you (I like the texture and “work” they provide), you can also sear them in a sauté pan over a high heat until they just soften. Allow to cool before creating your salad.
Be sure to store the leftover dressing in the fridge and shake or stir prior to using for future salads.
Tried this recipe?Let us know how it was!

JessLeave a comment

Venison and Wild Rice Casserole

Being a northern Wisconsin family, it may come as no surprise that a primary protein source at our house is venison. We harvest 2-4 deer a year between the gun and bow season and butcher them ourselves. Using our Kitchen Aid mixture, we grind upwards of 60 pounds of venison a year, which we use instead of ground beef or turkey 90% of the time. I’m always looking for new ways to use it, and this was a fun recipe to develop from scratch. This venison and wild rice casserole has a feel of tater tot hot dish (I’m close to the Minnesota border, don’t ya know?) with a true from scratch taste. It’s going to become a go to for comfort food, I’ll tell you that!

The ingredients FOr Venison and Wild Rice Casserole

  • 1 pound ground venison, seasoned with salt, pepper, and garlic
  • 5 cups cooked rice, I did a mixture of wild and long grain
  • 1 ¼ cup onion (1 large), diced
  • 1 ¼ cup celery (6 stalks), diced
  • 2 cups carrots, diced
  • 1 cup mushrooms, diced
  • 2 cups broccoli, diced
  • Olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken stock

Your Steps

If you don’t have cooked rice, start there. I wanted both wild and long grain, so I got enough water boiling for both, and started the wild rice 10 minutes prior to adding the long grain as it takes longer to cook. Follow the directions on the back of the package. I cooked 1 cup of dry wild rice and 1 cup long grain rice which resulted in lots of leftover rice for another meal later down the road. I added a little chicken broth base (I love Orrington Farms) and pepper to just season the water a little.

Meanwhile, dice all of your veggies. I love all the color they bring together. Heat a large kettle (I used my Dutch oven) with ½ to 1 tablespoon of olive oil. Add the veggies, garlic, salt, pepper, sage, and thyme, cooking on a medium heat until the carrots are just tender, about 15 minutes. Remove the veggies from the kettle, putting them in a large bowl. In your same pan (The less dishes, the better, right?), cook the ground venison (or hamburger or turkey) until no longer red. Stir into the bowl of vegetables along with your cooked rice.

In your kettle, melt the butter under medium heat. Stir in flour and continue to stir until you have a beautiful golden brown color. To this, add milk, ⅓ of a cup at a time, whisking until well combined and thickened. Repeat with the chicken stock. (I again added some pepper here to taste, but it certainly isn’t needed). Stir this cream mixture over the vegetables, venison, and rice mixture.

I try to avoid “cream of…” soups, and this was my first attempt at a healthier substitute. I’m in love.

Spread your delicious casserole mixture into a greased casserole dish and bake uncovered for 20 minutes at 425 degrees. I actually prepped mine in the morning, stuck it in the refrigerator,  and baked it in the evening. Since it was cold, I baked it covered for 15 minutes and then gave it an additional 15-20 minutes without a cover. It was perfectly crispy on the top and creamy in the middle. A wonderful comfort food.

Pre-baked casserole.

JessLeave a comment