Broiler Barbecue Rabbit

There are a few things to know about cooking Rabbit. The majority of recipes call for long cook times at a lower heat.
As this was my first time cooking rabbit I turned to the BEST source I could think of.
My Grandma's old Modern Encyclopedia of Cooking circa 1947.

                   

                         Broiler Barbecued Rabbit

1 dressed rabbit, 1 1/2 lbs                       1/8 tsp pepper
2 cups cold water                                     1 tsp sugar
2 tsp salt                                                   1 tbsp lemon juice
1/4 cup butter, melted                             1 tsp Worcestershire sauce
4 tsp grated onion                                   1/4 c water
1 tsp salt

Start broiler oven 10 min before baking. Set to mod hot (350F).
Clean and wash the rabbit thoroughly. Cut into serving pieces place in bowl, cover with cold water and add salt (first units of water and salt).
Soak 1 1/2 hours. Drain, pat dry with paper towels. Melt butter in saucepan, remove from heat, add remaining ingredients and beat thoroughly.
Dip rabbit pieces in sauce and arrange on aluminum foil-lined shallow pan and place in broiler 3 inches from heat source.
Broil 30 min, basting with remaining sauce every 10 min.
After top side is well browned, turn rabbit over increase heat to 375F and broil another 40 min, basting frequently.
Increase heat to 400F and broil 15 minutes so that meat brown richly. Remove to platter, pour remaining sauce over rabbit and serve with rice.

After turning the first time

Now I'm not that great at sticking to recipes. Due to time constraints I used all the methods and very few of the actual ingredients.
I had a 2.3 lbs rabbit, we soaked it for over 2 hours. Then I basted it with a store bought BBQ sauce mixed with melted butter.
After it was cooked, I heated extra BBQ sauce before drizzling it over the cooked meat and the white rice.

It was DELICIOUS!


I know I've stopped posting recipes for the last little bit and that truly is a shame since my cooking this last year has really taken off but I will try to post more of the unusual things I've been cooking!
For cooking rabbit the very first time this was a WIN!

Easter Crockpot Ham

This year the hubby wanted a very simple meal with just us. This is opposite of how we normally spend holidays.

In fact last year for Easter I had my dad and stepmother, Shayne, Sara & Sue. After the dinner Lori came by as well.

Alright so I am the person who likes to make everything BIG. I LOVE to cook big, eat big, party large and just surround myself with friends and family.

I also normally have a HUGE meal.

Due to the smallness (just us four) I downsized my menu. 

I also get the irony of serving ham on Easter. We celebrate the life and resurrection of a Jew (Jesus) with ham... but since I can't afford a full Passover meal or Lamb at all... we did ham.

I found this trick on Pinterest a few years ago and will NEVER EVER make Ham any other way!

This makes it so tender and juicy, it literally falls off the bone. Hubby didn't have use the knife once!

Crockpot Rootbeer Ham

Ham

1 C. Rootbeer

Add items to crock pot, cook on low for a few hours (4-6 hours). Cover with tinfoil if your crock pot lid doesn't fit. Every hour pour the juice/soda over the top of the ham to keep the top moist. If your ham came with a glaze packet, instead of adding water to it, use the extra juice from the ham.

I served the ham with a glaze as well as scalloped potatoes and broccoli. While it was a small meal for a holiday it was delicious!

Spicy Thai Chicken & Noodles

My original post ~ Oh Sesame! was just the noodles with grilled chicken on the side. Good, but missing something.
The next time I made the noodles (which I LOVE!) I thought it would taste even better with fresh cut lettuce.
So I went to make it and starting thinking that I also wanted chicken...
Voila the best dish EVER was created!

Spicy Thai Chicken & Noodles 

1 box Angel hair pasta
1-2 tbsp. crushed red pepper    (1 for yum, 2 for HOT)
1/4 C. Veg. Oil
1/2 C. Sesame Oil
6 tbsp. Honey
6 tbsp. Soy Sauce
(one cube of cilantro if you don't have fresh) 

4-6 Chicken Tenders - grilled

1 Head of Romaine Lettuce

To taste and to add right before serving green onions, cilantro, peanuts & toasted sesame seeds. 

Boil, cook & drain pasta.
Heat both oils & crushed red pepper. If using the cilantro mini cube add to oils and heat over med heat in a small pan.
Strain, reserve oil.
Add honey & soy sauce to oil reserve and whisk.
Toss noodles to coat - refrigerate several hours until chilled.
Top each serving with chopped green onions, cilantro peanuts & sesame seeds.

Cut lettuce and bed it on the bottom of however many plates (serves 2-4)

Top with noodles and toppings including cut up grilled chicken.

Honestly its heaven!

Chicken & Black Bean Flautas

Chicken and Black Bean Flautas

6 10 inch flour tortilla's or 10 8 inch flour tortilla's
1/2 C. Chopped Onion
1 Clove garlic, minced or 1 1/2 tsp chopped garlic
1 tsp cooking oil
2 C. Shredded cooked chicken
1 C. Canned black beans, rinsed and drained
1 C. Corn
1/2 C. Salsa
1/2 C. Shredded Mexican Cheese, blend
2 Tbls. Snipped fresh cilantro or oregano. (or one small cilantro cube)

Cooking oil for Baking.

Preheat oven to 350. Wrap for tortilla's in foil. Heat in oven 10 minutes. Mean while in large sauce pan cook onion, garlic and if using cilantro cube, until tender.
Stir in chicken, black beans, salsa, cheese and fresh cilantro if using.
For each Flauta spoon 1/2 C. filling.
Roll tightly and secure with wooden tooth picks.
Place Flauta's on a large baking sheet & brush with 1 tbsp. cooking oil.
Bake in a 350 oven for 30-40 min or until golden brown.

Serve and enjoy!

Really we made this last night and it is now in my favorite collection. Its that great!

BLT on English Muffin's

BLT

Turkey Bacon

Lettuce

Tomato

Cheese

Mayo

&

English Muffins

Cook or toast then assemble!

Oven Chili Cheese Dogs

Oven Chili Cheese Dogs

8 Hot dogs

8 Hot dog buns

1 can Chili Cheese

1/4 - 1/2 C. Diced Onion (to personal taste)

Cheddar Cheese

Mayonnaise

Mustard (I omitted) 

Sweet Relish (I omitted) 

Preheat oven to 350

Line the inside of the hot dog buns with mayo & relish. Evenly spread mustard. Fill with hot dogs and squish onto foil lined 13x9 baking pan.

Top hot dogs with chili, cheese and onion. Cover with foil and bake 45 minutes.

This was amazing - its a new family favorite. As for the condiments, use what you like normally before covering with the chili and cheese. ;)

Crock Pot Mashed Potato's w/ Chops and Glaze

Crock Pot Mashed Potato's

5 Lbs Potato's (Seirra gold or red potato's) diced w/ peel
1 C. Water
1 C. Butter, Sliced
1 Tbsp. Salt
3/4 tsp. ground black pepper
1 1/3 C. Milk, warmed

Add potato's, water, and butter to slow cooker. Season with salt and pepper.
Cover and cook on high for 4 hours.
Do not remove extra water from the slow cooker. Mash.
Mash while adding milk to create creamy texture.
Keep warm on low serving until serving.

Keep lid on cooker and serve from cooker - after serving package up left overs.

Pork Chops

6-10 Pork Chops
1 bottle of Balsamic Glaze
1-2 tsp frying oil.
Salt and Pepper to taste

Heat pan, salt and pepper chops, lightly glaze the side that you will place onto the hot surface.
Cook Pork Chops grilling on both sides glazing each side once during cooking.
Once cooked through, plate and add decorative glazing, serve with warm mashed potato's.

Yummy!

Teriyaki Chicken & Rice

Teriyaki Chicken and Rice

2-3 Cups cooked white or brown rice
2 Cups cooked large veggies
4-8 pieces of chicken (4 breasts or 8 tenders)
1 bottle of Honey Teriyaki Sauce

Marinate the chicken while it defrosts, or if fresh marinate 15 minutes and then grill.
Grill on both sides until cooked all the way through, then turn up the heat and sear.
(professionals sear the meat first and then cook the center slowly, unless you fully understand how to do this correctly I wouldn't advise this)
serve cooked chicken over rice with the veggies on the side and add 1/4 - 1/3 cup sauce to each plate.

Voila, nice dinner in 20 minutes, cheap, easy and yummy!

Taco Salad

Taco Salad
Makes one Salad

1 head of Romaine lettuce cut
1/2 C. Black beans
1/4 C. Ground Beef pre-cooked
1/4 C. Shredded Cheese (personal favorite is colby jack)
1/8 C. Slice Olives
1 Tbsp. Sliced Green Onion
1 small handful of Cherry or Grape Tomatos
1/4 C. Spicy Ranch Dressing
Garnish with Corn Tortilla Chips

Line bottom and sides of bowl with chips, lay cut lettuce on top of the chips, then add the rest on top of the lettuce.
Eat and Enjoy.

To make it meatless - remove ground beef and add more beans and olives.
To go full vegan find a vegan friendly dressing and also remove the cheese.

Thai Chicken and Noodles

Thai Peanut Chicken & Spicy Thai Noodles

This time instead of using the crock pot for the chicken I marinated the chicken then grilled it.

Thai Peanut Chicken

Spicy Thai Noodles

These really are amazing! The Spicy Noodles have become a family favorite.

Thai Peanut Chicken - easy version

 

1 Large bag of frozen Chicken
1 (1/2 C. extra reserved) Thai Peanut Sauce
2 C. uncooked white rice
2 C. small veggie mix

Add frozen chicken and rest of Thai Peanut sauce - cook on low 6-8 hours

Cook rice separately, cook veggies separately then mix together. Serve strained meat over rice with remaining sauce drizzled over top.
For my daughter (8 yr old) I omit the extra sauce as it's too spicy for her. The cooked flavor is yummy enough for her!

So yummy, so easy and quite a break from the more mild flavors without being too hot or too spicy. Its a mild heat, with a mild sweet nutty taste.

Chicken Enchiladas

Chicken Enchiladas

4-6 chicken breasts, cooked and sliced
1 16 oz jar of salsa
4 C. grated cheese
1 can cheddar cheese soup
2 C. non fat Greek plain yogurt (sour cream, low fat or fat free can be used as well. I prefer the yogurt)
1 pkg Tortillas

addition optional toppings, more grated cheese, olives, and green onions.
Serve over rice cooked with Sazon seasoning, or with a side salad.

Mix soup, salsa & yogurt (or sour cream). Spoon 1/4 C. of mix into bottom of 9 x 13 in pan and spread evenly.
Place bite sized bits of chicken into tortilla shells. Along with grated cheese, olives and 1/8 C. sauce.
Roll up and set into baking pan.
Top with remaining sauce and sprinkle with cheese.
Cover with tinfoil and bake at 350 for 40 minutes.
Sprinkle with chopped green onion as garnish.

This is my husbands favorite dish. This is what I call the out of trouble dinner.

 assemble ingredients and check to make sure everything is fresh and ready.

This shows the bottom covered with sauce as well as the first rolled up and finished enchilada

 

This time I added sliced olives to the chicken 

 

add some cheese and sauce

 

Bake, sprinkle with extra cheese if you want 

I went for it!

Serve immediately with rice! 

I got the original recipe from my BFF. Its a favorite of her hubby's family.

This can also be frozen (precooked) in a tinfoil pan for once a month cooking or for giving away to a family in mourning, baby or sickness.

Coke Chicken

Coke Chicken 

2 lbs. Chicken Tenders
1 can Coca Cola
12 oz. Ketchup
1 lb. Baby Carrots
2 lb. smal red potatoes cut into thick chunks (halves or quarters)

Mis all ingredients together. Place into 1 gallon freezer bags & freeze (if saving for camping or once a month cooking). Unthaw.

To grill - wrap in tin foil (heavy duty - double the foil) place on grill cook for 40 minutes - turning over midway.

Dutch oven - Place chicken & veggies in Dutch oven. Mix coke & ketchup and pour over the top. 12 coals on top and 12 on bottom.
cook for an hour or until chicken is done and veggies are tender.

Slow Cooker - dump frozen bag or after mixing into slow cooker. Cook on low 8-10 hours. High 4-6.

For cooking once a month double recipe and make two batches. I took this camping and quadrupled the recipe since we were going to have such a large group.

 Super simple to assemble & freeze, easy to cook and great to taste!

Another camping and once a month cooking favorite!

I love how versatile this recipe is - can be cooked so many different ways! 

I am sure it can also be done on the stove top or in a dutch in the oven!

Camp Sub's

These are amazing!

Roast Turkey & Swiss Sub

1 French Loaf
1 pd Roast Turkey
6-9 slices of Swiss Cheese
3 Tbsp. Dijon Mustard
2 Tbsp. Butter

Other optional toppings, sweet peppers, onion, pickles, and anything else that you want that cooks well. I would avoid avocado, lettuce & tomato. They don't freeze well or grill well (after being frozen).

Melt butter, combine butter and mustard. Slather on cut bread.
Add cheese & meat.
Wrap in Foil.
If freezing also wrap in freezable cling wrap.
Unthaw.
Toss on the grill for 20 minutes, turning over in the middle to fully melt cheese.

Ham & Swiss Sub

1 French Loaf
1 pd Sliced Ham
6-9 slices of Swiss Cheese
3 Tbsp. Dijon Mustard
2 Tbsp. Butter

Other optional toppings, sweet peppers, onion, pickles, and anything else that you want that cooks well. I would avoid avocado, lettuce & tomato. They don't freeze well or grill well (after being frozen).


Melt butter, combine butter and mustard. Slather on cut bread.
Add cheese & meat.
Wrap in Foil.
If freezing also wrap in freezable cling wrap.
Unthaw.
Toss on the grill for 20 minutes, turning over in the middle to fully melt cheese.

 Assemble ingredients

Love this stuff! Works amazing when you need to freeze odd shaped items!

The end product was amazing this is most definitely a Camping recipe favorite!

Coconut Curry Chicken

Coconut Curry Chicken

1-1/2 pds of Chicken (thinly sliced or cubed)
3-4 C. of mixed veggies (or cauliflower & peas)
1 bottle of Coconut curry (I bought mine at target)
6 oz. Coconut Milk
1 tsp. Turmeric

Best paired with, Coconut Jasmine Rice (recipe at bottom)

Pair your recipe with matching flavors, or compliment flavors.

soak chicken in Coconut Milk and Turmeric 

4-6 hours

Pat chicken dry with a paper towel and grill lightly

making sure its cooked thoroughly 

while chicken is cooking start the veggies in the curry sauce, as well as the rice.

When both the chicken and the veggies are cooked combine, cook another 5 minutes on low.

Serve over Coconut Rice

Coconut Jasmine Rice 

2 C. Coconut Milk

1 tsp. Coconut Oil

3/4 C. Water

2 C. Jasmine Rice

salt to taste

Add all ingredients into sauce pan, heat to a low boil.

Stir constantly.

When it starts to boil, reduce to low.

Cover tightly and simmer 15-20 min.

Stir occasionally, fluff with fork when done.

This is the original recipe - I amended mine to a lighter slightly faster version.

I have a microwave rice cooker (which I love) so my recipe is adapted for that type of cooking.

2. C. Jasmine Rice

1 C. Coconut Milk

1 tsp. Coconut Oil

2 C. Water

No salt

10 minutes on high in the microwave - pull out, stir, check water (add more if needed)

cook another 10 minutes on high in the microwave and voila!

This was delicious! I have been trying to find Indian recipes with American equivalents. Of the few I have found I am still trying to find all the ingredients. Using bottled premade curry at the moment is the best I can do - eventually I will be adding full Gujarati recipes.

Teriyaki Fajitas

Teriyaki Fajitas

1 pd steak cooked and cut into thin strips (I bought them pre-pkg from the store)
1 onion cut thin
1 pepper cut thin
1/2 bottle of Teriyaki sauce
sliced provolone cheese
tortillas

Add first 4 ingredients to a gallon freezer bag, shake and marinate at least an hour.
Cook ingredients on high heat until cooked thoroughly.
lay in middle of tortilla add cheese, fold, serve!
Easy and yummy!
Add cooked rice on the side or inside if desired.

Double recipe, freeze. Needs to be unfrozen before cooking, can be pan grilled, foil grilled or flame grilled.
Would make a good take and go camping recipe as well! 

BBQ & Southwest Tacos

Now I found this recipe originally on Pinterest titled Callies Soft Tacos. However, I modified it AND it wasn't quit correct on a few points. Thus I will be correcting it and not linking to the original.

Southwest Soft Tacos

5-6 frozen chicken breasts
1 can enchilada sauce
1 pkg taco seasoning
2 cups corn (I prefer frozen)
4 cups cooked rice
2 cups mexican shredded cheese

Place chicken, enchilada sauce & seasoning in crockpot. Cover. Cook on high 4 hours. 

Pull the chicken out - shred it - re-add back into sauce in crockpot along with corn & cook 30 minutes more. (more photos to follow)

Add cooked rice and stir together.

In medium soft shelled burritos, add some cheese and a few scoopfuls of southwest mix.

Roll up, I fold in two side slightly and roll the rest up and over.

 

Serve immediately with a side salad or wrap in either foil or press n' seal wrap, place in gallon freezer bags and freeze for quick lunches.

 

Using medium soft burritos I was able to make 30 (I used only 5 lg chicken breasts)

 

 

BBQ Soft Tacos

5-6 frozen chicken breasts (2-3 pds pork)

1 bottle of honey BBQ sauce (or flavor of choice)

3 Cups cooked rice

2 Cups mexican shredded cheese

Place chicken & sauce in crockepot, cover, cook on high 4 hours. (low up to 8 if you need it to cook while working same for recipe above). Remove chicken from crockpot - shred, return to crock pot and cook 1/2 hour more. 

Add cooked rice, stir together.

Add mix & cheese to soft tacos and roll up.

 

Serve immediately with side salad or wrap and freeze for later.

Using medium soft burritos I was able to make 30 tacos.

 after shredding

after adding in corn

My husband loves both of them and has been eating them for lunches from frozen

It took me two days of making one large batch of each and will feed him lunches for a month!

(working on the theory of 2 burritos a day)

Shepards Pie - Favorite

Shepard's Pie - Garris Family Favorite

1     pkt Anjus Sauce
3     C. Water ~ for Anjus Sauce
4     C. Normandy Vegetables Mix
1-2 C. Ground Beef/pork/turkey
1/2  C. Sour Cream
2     C. Potato Flakes
3/4  C. Milk ~ for potato Flakes
2     C. Water ~ for potato Flakes
2     Tbls. Butter ~ for potato Flakes
1/2-3/4 C. Grated Cheese

Serves 4
cook time 1 hour
cook at 350

Now as I've stated before, this is what I call an Egg roll recipe. My previous Shepard's Pie found HERE, was good but the mashed potatoes were too thick and the sauce to thick.
My hubby still loved it, but he voted tonight and this is the WINNER!
Many people take cooking far to seriously - especially these types of foods. Both of these recipes I created on the spot to suit what I had available on hand.

Recipe Directions:

Add Anjus packet to a large pot - slowly add in water. Stir frequently over med heat. My packet called for 3 cups water.
Once the sauce is ready add veggies and pre-cooked (leftover) ground meat.
Start oven
I add the veggies about 10 minutes before the meat to give them time to cook.
Add the sour cream and stir.

At this point I prep my casserole dish by spraying the bottom with non stick cooking spray. Feel free to also use butter.

Pour into prepared bowl and place in oven with out the lid - cook 20 minutes at 350.

Start water & butter for potato flakes - once its boiling remove from heat then add both flakes & milk.

Pull out casserole dish from oven, mine was extra runny so I drained 1-1 2/2 C. of juice from the dish. Next time I will drain it before adding the sour cream - leave some of the sauce or it will be too dry.
Spread potato's over the top of the meat sauce and return to oven for 15 minutes.
A few minutes before the timer goes off shred the cheese.
Remove from oven sprinkle cheese over the top of the potato's and cook an additional 5 minutes to melt the cheese.
Serve and enjoy!

My veggies & ground meat

veggies while they cooked







My helper, trying not to step on top of my helper took an additional 5 minutes of cooking and prep time! Although he is rather cute!

Add the sour cream 

Next time I will have already removed half of this sauce before adding the sour cream 

however it still turned out well

using flakes instead of mashed really cut down the cooking time!

I didn't have to heat up cold thick potato's and these really seemed to do better in the dish.

Add cheese, cook - enjoy!