Venison Enchiladas, Refried Bean, Pico de Gallo, Margarita

  • Condiments--Sour Cream, Avocados, and salsa
  • 1 lb venison--ok, don't freak out just use some boring old cow meat here
  • Cheese and lots of it! What ever you have on the way of cheddar, jack, or colby--about 3 cups full
  • 1--10 oz can of enchilada sauce--I also have a rec. for making this home made but that is a different show
  • Can of refried beans--you can also make your own and I am all about it--As soon as I get some followers and requests then I will teach you how
  • Pico de Gallo--3 ripe tomatoes, white onion, spicy pepper (jalapeno), cummin, garlic powder, salt pepper and lime juice
  • Some tequila (as much or as little as you like) I do a 3-count for every glass I am serving), triple sec, lime juice and some sort of margarita mix--I can also help you out with some other options for avoiding th sugary mess they sell as mix

Tuesday, February 16, 2010

Thanks to all of you who thought it was worth your time for me to write a blog!

Jason here!
Thanks to all of you that have encouraged me to launch this blog. My key here is to give you a sample of our kitchen delights. Most of those who come to the house have commented that I should start blogging so that others would have meal ideas that would break you out of the same old boring stuff that you eat every week.

Side note: There is nothing wrong with going to a restaurant every once in a while but try to eat at home so you can cherish your time with family as well as avoiding all the salt and calorie-dense foods out there http://ezinearticles.com/?6-Negative-Effects-Of-Eating-Fast-Food&id=175205.
Most of the choices I make for meals are not that far fetched and the ingredients are mostly available at your local super market. I would encourage you to shop for the freshest ingredients from local suppliers if you can. I would also like for you to get up off of your buns (whole wheat for sure) and get out and grow a garden! No excuses here. You can do raised beds, container gardens, community gardens--ok enough soap box here. Eat local and fresh! Enough said!

Back to the ingredient rant--I use a lot of meat from the area. I try to hunt for all of the meat that I eat (at least the red kind). Deer are abundant and you can do the processing at home so you know where your meat is coming from (this is another blog session). Can I get an AMEN? Anyone...out there that will get my back on this? Feral hogs are breeding rampantly across the southern states and need to be harvested. Put aside all of your preconceived notions and try these delicacies! Get out and go fishing and bring home what your family will eat.

So, my plans are to expand and hyper link some of the topics that I have outlined here (and future topics) so be sure and ask and I will do some research and advise you how ever I can.

I will try to keep up as I am cooking and interject the secrets (please--like I have secrets) of what I am doing as I am doing it so here we go!

Again, thanks for visiting and let's see how this goes!

Sincerely,
Jason
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