Friday, March 27, 2015

Sloppy Joe Tater Tot Casserole

  • 1 lb. ground lamb
  • ½ sweet onion, diced
  • 1 teaspoon garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz.) corn, drained
  • 1 can (24 oz.) Sloppy Joe sauce
  • 4 tablespoons cream cheese
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cheddar cheese, shredded and divided
  • 32 oz. frozen tater tots

    1. Over medium high heat, brown lamb until cooked. Remove and set aside
    2. In the same pan, saute onions and garlic until translucent
    3. Add red bell pepper and corn and cook until soft
    4. Add lamb, Sloppy Joe sauce, cream cheese, paprika and salt and pepper to taste. Stir to combine
    5. Simmer over medium low heat for 5 minutes
    6. Pour the lamb mixture in a 9x13 baking dish and spread evenly
    7. Top with a layer of 1 cup of cheese
    8. Arrange tater tots and sprinkle with remaining cheese
    9. Bake at 450 degrees F for 20 minutes or until the tater tots are crispy and golden
    10. Dish and serve hot

    Friday, March 20, 2015

    Creamy Rabbit and Sausage Pasta

    1# rabbit strips
    2 Italian sausage links, cut into 1" chunks
    1/4 c butter
    2 T onion flakes
    1 tsp garlic powder
    1 tsp salt
    4 oz pasta (I prefer Mini Farfalle)
    1/2 c sour cream
    1/4 c grated parmesan
    1 T dried parsley flakes

    Melt butter in skillet.  Saute rabbit and sausage in butter, adding onion flakes, salt, and garlic powder; until nicely browned, and butter is rich brown.  Meanwhile, cook pasta according to directions.  Add grated parmesan, and turn off heat.  Gently stir in sour cream until just blended, add parsley and pasta, and serve immediately.

    Friday, March 13, 2015

    Slow Cooker Lamb and Cheese Pasta

  • 2 lb. lean ground lamb
  • 1 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 15 oz. marinara sauce
  • 15 oz. stewed tomatoes
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 tablespoon red pepper flakes
  • 2 tablespoons Worcestershire sauce
  • 2 beef bouillon cubes
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • 10 oz. frozen spinach, thawed and cooked
  • 1 lb. penne/rigatoni/bow tie pasta, cooked al dente
  • ½ cup Parmesan cheese, shredded
  • 1½ cups Mozzarella cheese, shredded

    1. Over medium high heat, brown the lamb until cooked. 
    2. Remove lamb and saute onions and garlic until onions are translucent
    3. Transfer onions and lamb to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes
    4. Stir to mix well and season with salt and pepper to taste
    5. Cook on 6 hours on low
    6. Add pasta, Parmesan and Mozzarella and stir to combine
    7. Cook on high for 30 minutes
    8. Mix in cooked or raw spinach leaves and stir well
    9. Dish and serve hot

    Friday, March 6, 2015

    Slow Cooker rabbit and Dumplings

     2 Tablespoons Butter
     2# rabbit strips
    1 Onion, finely diced
    2 cans of Cream of Chicken Soup
    2 small packages Grands Jr biscuits (10 biscuits)

      Place the rabbit, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
      Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

    Water water

    I seem to be drawn to water lately.  This is the Tuscarawas, one of 5 rivers in our county.  The others are the Walhonding, Mohican, Kokos...