Tag Archives: grilling

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 ­čÖé

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!!!!!!!!


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Posted by on November 11, 2012 in Uncategorized


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The Best Steak I Ever Ate (and how you can eat it too)

2 nights ago, I ate the best steak that has ever crossed my lips.

I love me some steak. Medium rare, filet, horseradish crust… yes please! A good steak should NOT need any steak sauce, or anything else (even the horseradish crust) IMHO.

We eat steak a lot at our house, because my husband and kiddos also really like beef, and it’s almost always a very good experience. Hubs has the grilling part down, and they always land on the plate nicely cooked and still juicy – crispy on the outside, soft in the middle.

But he really outdid himself on Saturday!

We typically use ribeye if we can get it cheap enough, or any other meat that’s cheap enough… This time I splurged on the cut and bought boneless ribeye steaks with a really nice strip of fat on the outside of each one, even though they weren’t on sale.

I didn’t know if we needed charcoal or lighter fluid, so while I was waiting to find out for sure, I went to the charcoal aisle and grabbed both along with some mesquite wood chips. I also got stuff to make roasted vegetables (below), and Hubs suggested adding some of the squash from our garden. The other key addition to the cooking process (aside from the wood chips) was a couple of sprigs of rosemary. Here’s what we did to make the


You need:

  • 4 Ribeye (or other cut) steaks – these can be bone in or boneless
  • Worcestershire Sauce
  • Montreal Steak Seasoning
  • Charcoal
  • Lighterfluid
  • Lighter
  • Mesquite Wood Chips
  • 2 Sprigs of Rosemary

What to do with all that:

  1. Adjust rack on grill to grilling level (we have one level for smoking, one for grilling)
  2. Add charcoal, lighter fluid, and light it up
  3. Put steaks into a shallow dish and pierce all over with a fork
  4. Sprinkle Worcestershire sauce and steak seasoning over one side, then flip and do the same to the other side
  5. Once the coals turn white, shake some of the wood chips over the coals (don’t soak the chips first), just enough to make a very thin layer over the coals
  6. Once these catch, add the sprigs of rosemary to the fire and immediately put the steaks on the grill
  7. Cover right away for about 5 minutes
  8. Uncover and cook about 2 minutes, then flip them and cook until they are done to your liking (poke them with a fork, if it is squishy it’s rare, soft and yielding it’s medium rare, firm but still giving it’s medium, and firm and not giving is well done – don’t do that to yourself… don’t cook it over medium rare!)
  9. Remove from grill and let rest for about 5 minutes
  10. Enjoy!!

The result is a smoky, sweet, juicy,┬ádelicious┬áhunk of meat that will make your mouth water 2 days later when you think about it and describe it in a blog… YUM

To go with this amazing steak, I made veggies:

You Need:

  • 2 lbs red potatoes
  • 2 onions
  • 2 heads garlic
  • 2 summer squash
  • 6 tbs olive oil
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp dill
  • 1 tsp thyme
  • 1/2 tsp basil
  • 2 ziploc bags
  • foil

What to do with all that:

  1. Preheat oven to 400 degrees (425 if you like the charred taste on your veggies!)
  2. Cut the potatoes and squash into cubes
  3. Cut the Onions into quarters, then halve those
  4. Peel the heads of garlic (use the two metal bowls trick if you want this to be quick…)
  5. Mince about 1/4 of the peeled garlic
  6. Add all of this to 2 ziploc bags and pour in 3 tbs oil into each bag
  7. Put half the spices into each bag, seal and shake it up
  8. Line 2 cookie trays with foil and spray with cooking spray
  9. Pour 1 bag onto each cookie sheet and put into the oven
  10. Bake for about 35-45 minutes, stirring once or twice

Eat these with the PERFECT steak as described above, and ENJOY!


Posted by on May 28, 2012 in Uncategorized


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