Wednesday, August 24, 2011

One Pot Chicken and Deer Meatball Spaghetti

So, last night we had some awesome Chicken and Deer Meatball Spaghetti.  Here's the "secret family" recipe:
I wanted to post this picture of the actual recipe that I use, so you could see just how used and authentic it is.  It's kind of crude I guess, but if you've ever cooked a spaghetti before, then you know there's really no measuring, it's just "some" of this and "some" of that. 
Everytime I make it, I seem to do it differently and it always comes out great.  This time, I used 2 chicken thighs.  I just seasoned them with a little Slap Ya Mama and cooked them off in my dutch oven.  While that was cooking, I made meatballs with some "Bacon Burger".  I only added an egg and some Italian bread crumbs to my burger meat because it's already seasoned up pretty good.  I always put my meatballs on my Pampered Chef large baking dish and cook them in the oven on 325 for about 30 minutes depending on how large I make the meatballs. 
After the chicken was done I took it out of the dutch oven to cool and then I put in what was left of the "Bacon Burger" and fried it off.  I chopped and added 1/2 of a Vidalia onion (well, my onion was kinda large, so I only used half - you might want to use a whole one) and 1/2 of a bell pepper.
After that was cooked down, I added the deboned chicken thigh meat and the cooked meatballs to the dutch oven.  Then, I added tomato sauce and water to fill the pot about 3/4 full.  After that cooked for about 30 mins, I added what I consider the secret ingredient:  Cream of Mushroom Soup.  You have to stir this in well until it is all dissolved.
You can use whatever noodle you like, this time I used extra broad egg noodles.  I had a 12 oz. bag and I used about 3/4 of them.  Make sure you stir them in well, so that all the noodles are covered with the liquid, then I just cooked them on a slow boil until they were tender.  The longer it simmers, the better it will be and I'm sure it will be even better as leftovers tonight for dinner.







To go with my wonderful spaghetti, I made this awesome bread that I kinda improvised on after I gleaned the idea from another blogger.  http://www.the-girl-who-ate-everything.com/2011/05/bloomin-onion-bread.html   Her name is Christy and her blog is The Girl Who Ate Everything.  You should check her out.

She had made a Bloomin Onion Bread and I just took her ideas and added my own spin to it.  I started with a Sourdough Loaf and cut it per her instructions:



I made some garlic butter and drizzled it on the inside with a spoon:

Then I chopped some jalapenos and stuff them down in the bread and I thinly sliced pepper jack cheese and stuffed plenty of that in the bread as well, along with some parmesan cheese.  I then drizzled more butter (can't have too much butter) on top on the bread and more parmesan cheese.

I baked it in the oven on 350 for about 12 minutes.  OMG - this was so good.  It took a little effort, but definitely worth it.  Here's the finished product:



I like to add shredded cheese to my spaghetti.  I really like cheese.



Thursday, August 18, 2011

They Fish Too

So, just so y'all don't think all they do is hunt - I wanted to let you know that they fish too.

Last night we fried some bream bodies that were caught in the beautiful Tchefuncte River in Madisonville, Louisiana at Fairview Riverside State Park.

I used Louisiana Shrimp Fry.  I prefer the Shrimp Fry because it is flour based rather than cornmeal based.

We also fried some beautiful Gulf Shrimp that we got straight off the shrimp boat.  Can't beat Louisiana Gulf Seafood.






Can't forget to mention the "Comeback" sauce.  It's very similar to Cane's sauce.  I won't eat fried anything without it.  It's mayonnaise based with "some" ketchup, mustard, worchestershire sauce and black pepper.