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Dove Season Jalapeno Poppers & My Favorite Helpers

Since I met my wonderful husband, we have gone dove hunting every year. We usually go alone or with his dad (who I think goes just so we can eat at this one italian restaurant on the way home…), but we have taken all three kids together or separately at least once.

The first time we took Gabs, she was so excited. She wanted to bring her purple feather and sparkle-lined easter basket from earlier that year, and she wanted to bring Harley, our weimaraner. When we asked her why, she said that Daddy was going to shoot the “dubs” and Harley was going to get them and put them in her basket. HA! It was so hot, that Harley would only lounge around or seek out other shade… But she did get a dub in her basket!

DUB!!!!!! Poor Gabby, look at all that sweat…

This year, we took all the kiddos, and, even though it was still blistering hot, they still had a lot of fun.

Loving siblings 🙂

Louie learned lots about hunter safety this year since he actually got to use a gun!

Now, I know my whole family knows we love to hunt, but I thought it was especially sweet of my mom to send me a recipe from Texas Monthly about Jalapeno Dove Poppers, so I made a point of making them with some of the birds.

Poppers and Dove Breasts on the grill!

Dove breasts, jalapenos, cream cheese, pepper, garlic salt, and bacon… Grilled over charcoal and mesquite wood…

These were SO delicious….

They turned out DELICIOUS.

The only thing I would have changed would be to use taco seasoning, or some other combination of seasonings, with the cream cheese – the salt and pepper just weren’t quite flavorful enough for me, but they were still so very tasty that I wished we had more birds to fix up!

We had them with a plain lettuce salad and some watermelon to keep it fairly simple.

Jalapeno Dove Poppers

What You Need

  • whole plucked dove breasts
  • garlic salt (or other seasonings)
  • pepper
  • 16 ounces cream cheese per 15 dove breasts
  • one jalapeno per dove breast, halved
  • One slice of bacon per dove breast (cut in half width-wise)

What to Do With All That

  1. Separate the dove breasts from the breastbones to make 30 lobes.
  2. Sprinkle the lobes with garlic salt and pepper.
  3. Mix in any seasonings you want with the cream cheese.
  4. Take a lobe, some cream cheese, and a jalapeno half, wrap in bacon and secure with a toothpick.
  5. Grill over charcoal and mesquite (or oak or pecan) for 3 to 5 minutes, then turn and continue grilling until bacon is crisp.
  6. Don’t forget to make more than you think your family will want – they will eat more!!!!!!!!

ENJOY!!!

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Posted by on November 11, 2012 in Uncategorized

 

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The Best Way to Eat Beets, Asparagus too

I don’t mind beets, but they’ve never been my favorite, and up until the other day, I don’t think I’d ever had fresh beets. Let me tell you, friends, I actually enjoyed eating them instead of just tolerating them!

I decided to give these root vegetables another try after trying to decide what was for dinner. I knew that my husband would want steak, and I usually do roasted vegetables with that, but I wanted something a little different, which is how I came across a recipe for roasted beets.

YOU GET TO LEARN STUFF TOO:
Beets are a unique source of phytonutrients called betalains and provide antioxidant and anti-inflammatory nutrients, and can help detox your body by carrying out the bad junk in your digestive system when they, um, exit your body at the end of that system.

Roasted Beets with Feta

You need:
4 medium beets, peeled and cut into 1/2 inch pieves
1 Tbls olive oil
1 tsp salt (I use coarse ground kosher for this)
pepper to taste
4 scallions (or green onions), chopped
2 teaspoons lemon juice
1 package crumbled feta

What to do with all that:
Preheat oven to 450 degrees.
Toss the beets with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste.
Transfer to a baking sheet or glass baking dish.
Roast in the oven for 35 minutes (or until tender), stirring once or twice
Transfer to a large bowl and toss with the scallions and lemon juice (please, please, PLEASE use fresh lemons to get your juice! It tastes SO much better!)
Top with the crumbled feta (if you want the kids to like it, stir the cheese in with the beets, this will make the crumbles turn hot pink!)

While I’m on the topic of foods I didn’t like or was indifferent about as a kid… Let’s talk about Asparagus.

Gross. I still don’t like it very much. HOWEVER! I have ONE way that I cook it that my husband loves, my daughter loves and I actually enjoy too!

Broiled Bacon-Wrapped Asparagus (hey, I didn’t say it was still healthy…)

You need:
1 Bunch of Asparagus
1 tsp pepper
1 package bacon

What to do with all that:
Preheat oven to 425, and turn on broiler
Put the asparagus, olive oil and pepper in a 1 gallon ziploc bag and shake it up (after closing the bag, of course!)
Wrap 3-4 asparagus pieces with 1 piece of bacon and place on a broiling pan (or a cookie sheet with a wire rack nested in it), repeat until you are out of asparagus and store the leftover bacon for breakfast in the morning

Put in the oven for about 20-25 minutes
Transfer to the broiler and cook for about 3 minutes per side to crisp the bacon

The great thing about doing it this way is that the tops of the asparagus get nice a crispy and the rest tastes like peppery bacon with asparagus undertones. SO yummy with a nice medium rare steak! Delicious!

 
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Posted by on May 19, 2012 in Uncategorized

 

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