Elk Steaks with Lobster Mushrooms and Bacon Roasted Cauliflower

Last night we had an excellent dinner at our friends’ house. He’s wanting to learn how to cook game meat, so we took over some elk steaks and cooked them how we usually do and then let him experiment how he thought they’d best be cooked. (We generally sear them with butter in a skillet, his girlfriend is lactose intolerant so he worked with olive oil) I’d never heard of lobster mushrooms, but roasted in the oil with the steaks, and chopped in a food processor with some olive oil…muah! Totally impressed.


Throw together some cauliflower with cooked bacon and the grease and top with cheese of your choice. Sharp flavors like asiago or Gruyere make it exceptional. Bake in your oven until the cauliflower is tender.

Elk Steaks with Lobster Mushrooms and Bacon Roasted Cauliflower

Macaroni Cups

You can make these with any mac n cheese recipe. Just lay the bacon in the cup of a muffin tin and fill with al dente mac n cheese.


  • 12 pieces of uncooked bacon
  • 2 cups of shredded cheese
  • 16 oz of macaroni noodles cooked an drained
  • 1 c milk
  • salt
  • 4 T butter
  1. Shape bacon in a muffin tin and bake in the oven for 15 – 20 min
  2. Melt butter and add milk to saucepan.
  3. Whisk in salt an cheese until creamy.
  4. Add noodles back and stir into sauce.
  5. Add macaroni and cheese to bacon cups and bake for 10 min.
Macaroni Cups

Jalapeno Popper Wontons

These are dangerous. They go down pretty easy, so we ate them all and paid the price the next day. Totally worth it, even though I thought I needed medical help.


You’ll need:

1 package wonton wrappers or egg roll wraps

1 8 ounce package cream cheese, softened

3 jalapenos, seeds removed, chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

1. Combine cream cheese, jalapenos and cheese in a bowl. Add a dollop of cheesy goodness in the center of each wrap and roll. (I made them burrito style) Wet the edges and press to seal.

2. Fry in hot oil until browned and crispy. Drain on paper towels and serve warm.

Jalapeno Popper Wontons

Bizarre Foods Monday: Dandelion Fritters


I expected these to be bitter and even plain bad, but they surprised me. They were kind of vegetal and tender. With dipping sauce, they could pass for zucchini or squash blossom. I didn’t have any milk, so I made up a Tempura batter (from a mix….gasp!).

you will need:

2-3 cups of dandelion flowers
1 egg, beaten
1 cup milk
1/4 cup all-purpose flower
1 cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup vegetable oil


1.  Collect your dandelions from a nice clean pasture (not one where your dog or boyfriend pee). Soak them in water for 15 minutes to wash and remove any bugs. Drain on rack or in strainer.
3. Mix up your batter including all the ingredients save the oil and the flowers.
4. Put your oil in pan and heat. You want about an inch of oil.
5. When the oil is hot dip the flowers into the batter.
6. Cook until golden brown. Let drain on paper towels or racks. Serve with your favorite dipping sauce.

Bizarre Foods Monday: Dandelion Fritters

Crockpot Cheesy Buffalo Chicken Pasta

This recipe isn’t very good as it stands. Do it in the crock pot up until the point where you add the pasta. I highly recommend cooking the pasta separately and adding it to the chicken and sauce. It could use a garnish of sliced celery too.


  • 1 to 1½ pound boneless skinless chicken
  • 3 cups chicken broth
  • ½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
  • 1 tablespoon ranch dressing mix (dried packet kind)
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 8 oz cream cheese
  • 1 cup shredded sharp cheddar
  • 1 tablespoon corn starch + 1 tablespoon water
  • 16 oz linguine noodles
  • Chopped cilantro for garnish (optional)
  1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
  2. Top with cream cheese and shredded cheese
  3. Cover and cook on high for 4 hours or low for 8
  4. When chicken is fully cooked remove to separate bowl and shred with two forks
  5. Add remaining ¼ cup buffalo sauce to chicken and toss to coat
  6. Set aside chicken
  7. Whisk together corn starch and water and add to crock
  8. Use a whisk and stir until cheese and cream cheese is all combined and smooth
  9. Break noodles in half and place in crock
  10. Top with chicken and cover
  11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
  12. If noodles are not done you can add extra broth or water ¼ cup at a time
  13. Garnish with cilantro if desired and serve immediately
Nutrition Information
Serving size: At least 6
Crockpot Cheesy Buffalo Chicken Pasta

Beer-and-Cheddar Soup



  1. 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
  2. 1 celery rib, finely chopped
  3. 1 small onion, finely chopped
  4. 1 large jalapeño, seeded and chopped
  5. 2 large garlic cloves, minced
  6. 1 tablespoon chopped thyme
  7. One 12-ounce bottle lager or pilsner
  8. About 2 1/4 cups low-sodium chicken broth
  9. 4 tablespoons unsalted butter
  10. 1/4 cup all-purpose flour
  11. 1 cup heavy cream
  12. 1/2 pound sharp yellow cheddar cheese, coarsely shredded
  13. 4 ounces smoked cheddar cheese, coarsely shredded
  14. Salt and freshly ground pepper
  15. Garlic-rubbed toasts, for serving
  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
  2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
Beer-and-Cheddar Soup

French Onion Chicken Noodle Casserole


  • 4 cups cooked chopped chicken
  • 2 cans cream of chicken soup
  • 16 oz container French Onion Dip
  • 1 cup cheddar cheese
  • 12 oz egg noodles
  • 1 cup crushed French fried onions

serves 8-10

Cook egg noodles according to package directions, drain.

Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.

Combine chicken, soup, dip, and cheeseimage: http://images.intellitxt.com/ast/adTypes/icon1.png

. Stir in cooked egg noodles.

Pour mixture into prepared pan. Top with crushed french fried onions.

Bake for 25-30 minutes, until heated through.
Read more at http://www.plainchicken.com/2014/09/french-onion-chicken-noodle-casserole.html#zJDjteFloy0dGrEA.99

French Onion Chicken Noodle Casserole