Venison Sheppards Pie: The Cure to A Relentless Winter

     It has been such a long, brutal winter with plenty of snow accompanied with below zero temperature invasions nearly every month.  It doesn't seem like April will ever get here so we can hopefully get underway on our 5 month adventure to Alaska., which by the way is having a rather mild winter this year.   
     Fortunately we have plenty of venison in the freezer and I wanted to try something a bit different.   I have never had Venison Sheppards Pie, but Barb said her mom made this whenever her uncle bagged a deer when she was younger.  This definitely qualifies as 'Comfort Food' and the variety of ingredients that you can use makes it the perfect cold weather family dish. 
     Wild game is the perfect organic food; no preservatives, no chemicals, no hormones, free range....always natural.  I have always been able to prepare venison in more traditional ways without the need to fry, heavily season, wrap in bacon, or marinade excessively.  When killed and processed correctly venison does have it's own flavor, but no less delicious.  Savor it, don't change it.  I am lucky that I found a woman that loves it as much as I do. 
    The process is simple.  I chose a recipe that creates a 'meat loaf' type of pie.  First pick your cut of venison to braise.  I chose lean burger for my first time, but I am sure lean steak meat would be delicious as well.  Then decide your layers which means pick your combination of favorite vegetables.  The beauty of this is that you can use whatever vegetables and as many layers as strikes your fancy.  The top and bottom are always mashed potatoes, but of course I had to add my own personal touch here as well. 

First I lined the greased baking dish with Sweet Potato Fries.

Then I added a patted down mixture of browned burger, onion, garlic, and egg.

I added a layer of green beans, corn, cheese, and drizzled tomato sauce on top. 

Finally top the dish with a layer of mashed potatoes spread to your choice of thickness.  Dot with butter, sprinkle with parsley, and bake in over at 350 degrees for 45 minutes.

 



Perfect for those 'whatever below zero' nights to help keep that warm and snuggly feeling. 





Meat Lovers Lasagna

     Every once in awhile my wife gets motivated enough to become creative in the kitchen.  I don't mind at all, especially when she gets the notion to make her "World Famous Lasagna".  I call it World Famous as she has made it for friends and family wherever we were stationed in the Air Force all over the world.  This is not your mother's lasagna, but it is the most satisfying lasagna I have ever eaten, probably because of the ingredients she uses.  It might be more appropriately titled "Meat Lovers Lasagna" as it uses several different types of meat as well as several different types of cheese.  Normal prep time for this dish is about 1 1/2 to 2 hours, but using the new 'Oven Ready' noodles time was reduced to just under an hour. 
     I have always wanted to publish a post of this recipe, but Barb wasn't giving it away mostly due to she keeps it in her head.  She learned this recipe at a young age from friends at school in the Italian neighborhood in St. Louis.  Age and retirement has a tendency to mellow some folks and my wife is no exception.  The measurements are never exact, but simply to whatever suits your taste.  This dish feeds PLENTY and we made several side portions to be frozen for our Alaska Pantry this spring.  This lasagna is tasty, meaty, cheesy, and FILLING!  A single serving according to Weight Watchers is 12 points, not counting garlic bread and salad. 

First of all use the best ingredients.  This is the first time Barb tried the new 'Oven Ready' lasagna noodles. 

 

 

Brown the burger in a skillet.  While the burger is browning mix the cottage cheese, tomato sauce, and tomato paste together in a bowl, then refrigerate till use.

 

 

 

Slice the Kielbasa and Smoked Sausage as well.  Once the burger is done browning, drain and  place the meats in 3 separate bowls.

 

 

 Sous Chefs in training?  Nope, with any kitchen operation of this magnitude and aroma critters are attracted that Milk Bones and Whisker Lickins' just won't satisfy.

 

 

 

 Now the 'building process' begins.  The baking dishes are coated with Olive Oil and placed on the counter.  The lasagna is then layered as follows:  lay a layer of lasagna noodles, then smoked sausage, burger, cottage cheese/tomato mixture, cheddar cheese, another layer of lasagna noodles, kielbasa, cottage cheese/tomato mixture, mozzarella, and finish with a final layer of lasagna noodles.  Sometimes, Barb likes to add a layer of Pepperoni on top as well.  You may need to press down the lasagna each time a layer of noodles is added in order for everything to fit in the baking dish. 

 

 

 

 

 This lasagna freezes easily for storage.  The two small dishes on the left were then covered and frozen for later use.  They will be thawed and cooked enroute to Alaska this spring.  The oven is preheated to 375 degrees and the lasagna is baked for 25-30 minutes, depending on your oven. 

 

 

 

     If you are a MEAT EATER or simply enjoy a hearty meal then this is your lasagna.  Much like deep dish pizza, one serving is all it takes.  Serve with a side salad and a hunk of garlic bread.    

 

 



       

Mini Chicken Pot Pies

    

     Well it certainly is the middle of winter and like it or not we all find ourselves beginning to become mired in our 'cabin fever' activities.  Barb and I are in the midst of waiting on our trip to Alaska next Spring so we are redefining ourselves with reading, a bit of traveling, snowshoeing, and of course cooking.  I am trying a new recipe I found on Facebook that looked not only tantalizing, but easy to make as well.  Imagine the perfect combination of baking, holiday cooking, home cooking, and the ultimate in simplicity comfort food.......this is it!  So many folks make Chicken Pot Pie nearly every year and this scaled down version is even easier, but well worth the effort.  The best part of this recipe is it works well with many venues, be it dinner, snacks, hors dourves, camping, and even leftovers. 

                                                        MINI CHICKEN POT PIES

2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (11 oz.) condensed cream of chicken soup
1 can (16 oz.) Pillsbury Grands Biscuits

MIX THE VEGEES, CHICKEN & CREAM OF CHICKEN SOUP IN BOWL

1) Heat the oven to 375 degrees.
2) Press each biscuit into 5 1/2 inch round muffin pan.  Place 1 round in each of 8 greased regular sized muffin cups.  Firmly press in bottom and up side, forming 3/4 inch rim.  Spoon a generous 1/3 cup of chicken mixture into each.  Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 
3) Bake at 375 degrees 20-22 minutes or until biscuits are golden brown.  Cool 1 minute; remove from pan, serve. 

ENJOY AND WAIT THE ARRIVAL OF SPRING! 

The (Very Nearly) Perfect Thanksgiving

    

     This is the first Thanksgiving since our retirements and I can't think of a better reason to be thankful.  Barb and I have worked 42 years each in order to achieve this and still look forward to many more adventures ahead.  Unfortunately Barb is in Missouri visiting her family (which was long overdue) so it is just me, Dharma, and Bodhi.  I have not enjoyed bachelorhood as much as I used to, but did enjoy the opportunity to create and enjoy many "Man Cave" dishes that I alone appreciate the past couple of weeks.  Thanksgiving will be no different and the way I cook, there will surely be leftovers for Barb to appreciate when she returns. 
     I purchased a small 3 lb. Wrapped Turkey Roast which consists of both dark and white meat.  I roasted this the day before Thanksgiving so it could cool and I could slice it.  On Thanksgiving morning I placed a slice of turkey on a platter, lathered a layer of crawfish, olive, and pimento stuffing topped with another slice of turkey.  I repeated the process throughout the entire roast, finishing with a meal that resembled a Giant Turkey Crawfish Club Sandwich.  I topped it with gravy and roasted it another 40 minutes to finish it.  I served this with the remaining Crawfish Olive Pimento Stuffing and even more gravy with Cranberry Sauce on the side. 
     A platter of Cajun Thanksgiving, fire, football on the tube, a happy cat n' dog, and a glass of Chateau Ste Michelle Chardonnay.  I count my blessings this year, probably more than I ever have before.   Although we miss "Mommy" and can't wait for her return in a day or two Dharma, Bodhi, and I wish everyone a very Happy Thanksgiving! 

The Last Days of Summer....and Fall

     Barb and I both recently retired and embarked on a 3 week Retiree Celebration trip to the Upper Peninsula of Michigan and Central Wisconsin.  It was planned so we could experience all the beautiful fall colors previously unavailable to us as we were working.  We also planned to hit a few casinos and get in some fall golf as well.  We began our trip in Hessel, MI and finished up in Hog Island, MI before heading home.  We camped out utilizing both 'boondocking' and service campgrounds.  We boondocked utilizing solar power for 11 of our 20 days on the road.

     As earlier blogs showed we enjoyed some very tasty Cajun, Pasties, Pizza, Walleye, Italian, and Finnish meals in Marquette, Ishpeming, Houghton, and Waupaca.  I even got to whip out a few mini-feasts myself making Shrimp Po Boys, BBQ Chicken Thighs, Clam Stips, and Pork Stir Fry.  We took the opportunity to stock up by vacuum-packing and freezing 10 lbs. each of Whitefish, Cudighi, Andouille, Polish Sausage, and German Bratwurst for our Alaska Pantry.  I am beginning to hope it all fits in the freezer next spring.

     We also experienced the first of which I am sure will not be the last RV maintenance adventures as we had to fix a broken leaf spring and a small water leak.  We had the leaf spring fixed in Escanaba at Hilltop RV, who got us in and out in a little over an hour at a reasonable $123.

     Our visit to Waupaca, WI brought us together again with our best friends (40 years next year) and the original  'Great Falls Gang'.  The three of us and our families were all stationed together in the US Air Force in Great Falls, Montana in the mid 70s.  We try to get together at least every other year and it always provides for a good bonfire and the same old stories that we never seem to get tired of.  The wives, however might have their own versions.

    We return home now to unload the winterize the RV for this year.  New tires, brakes, and an awning are on the maintenance agenda.  We anticipate getting things ready and once again journeying off on the road once more in the spring; this time on our adventure of a lifetime........Alaska!     
     Listed below are the campgrounds and sites we used, their prices, and a review:

Bay City Lake:  Hessel, MI  FREE Dispersed camping near pond or in woods 2 miles north of town on Bay City Road.    Boondocking.  Casino & GREAT golf course. 

Pioneer Park Campground:  Escanaba, MI $22/night Elec/Water/Cable TV.  There is a dump station.  70 sites. Kids playground onsite.   DETOUR FOR RV MAINT.

Ojibwa Casino Campground:  Marquette, MI FREE with daily registration every day = free drink pass & $5 cash.  7 sites, no reservations.  Get there early in the afternoon to assure a site.  Electric only.  Close proximity (7 miles) to Marquette and Big Bay sights. 

Hancock Recreation Area:  Hancock, MI $22/night 57 sites.  Most have Electric (30/50 amps) and cable TV.  Only 10 have Elec/Water.  There are 14 tent only sites.  There is a dump site.  Firewood and ice available.  Free WiFi.  Right on the Portage Canal, close proximity to Houghton/Hancock/Copper Harbor & all the sights.

Imp Lake:  Watersmeet, MI $12/night US Forest Service Campground.  Well pump.  Boondocking  Casino & GREAT golf course nearby @ Lac View Desert Casino.

Our Best Friend’s Campground:  Waupaca, WI.  Absolutely free power and water.  Boondocked 3 days.

Island Casino and Resort Campsite:  Harris, MI $20/night for water/electric.  About 50 sites.  Free WiFI Included GREAT bathrooms/showers/laundry facilities as well as courtesy shuttle to and from casino.  Also, we were granted access to the hotel pool and sauna. 
GREAT golf course, but it rained & I was unable to play.

Hog Island Campground:  Naubinway, MI State Forest Campground $13  Well pump.  Boondocking.  Great view & beach.

The Crossroads Restaurant and Lounge

     I love to cook and still orchestrate the galley in the RV, but part of what this blog is dedicated to is sampling the local regional cuisine and passing along our findings.  As such, we find ourselves at Marquette, day #2.  Don't worry, I'm cooking tomorrow night. 
     This could have easily been titled 'The Best Pasties in the UP' or 'The Best Fish Fry in Marquette 7 Years Running' or even 'Home of the Crab Stuffed Whitefish'.  The Crossroads is also famous for their incredible Prime Rib dinners each weekend.  They are featured in the Marquette Mining Journal's Best of 2013 Menu Guide.
      It is located at the intersection of Marquette County roads 553 and 480 within 7 miles of town and also within easy reach of the Ojibwa Casino, where Barb and I camped (with electricity) for free.  This is a down-home, family-friendly type of eatery that was recommended to us last year by Ann and Larry Chappel who used to live near here. It is not only a haven for many locals, but a 'must-stop' for the snowmobile and cross country ski crowd when the white shroud descends.  We were so thoroughly impressed we vowed to return this fall.

     I was thoroughly enamored with their pasty last visit so I decided to sample anew. I went with the Crab Stuffed Whitefish which was served with fresh, steamed vegees, mashed potatoes, and coleslaw.   Barb loved the Shrimp Extravaganza our last visit and true to her very small comfort zone stayed with the same.  It also came with coleslaw and a baked potato/sour cream.  We both ended up with 'to go' boxes; plenty of food!  The service is quick and efficient even on a Friday evening.  The food is second to none! 

     The Crossroads does not have a website, but you can view the Marquette Mining Journal's Menu Guide here:  http://extras.miningjournal.net/ads/MenuGuide2013/MenuGuide2013-19.jpg
     
    

Lagniappe

     We're on the road again.  This trip is to celebrate Barb's recent retirement from the USPS and we're doing a several week Upper Peninsula Color/Casino/Golf Tour.  We began with a couple of days in Hessel; not much color, but some good golf.  After a detour to fix a busted RV leaf spring mount our second leg of the journey brought us to Marquette in the North Central UP. 
     There are plenty of places one would associate with GREAT Cajun food; Lafayette, Baton Rouge, even West Monroe.  Perhaps one of the last places anyone would place on this list would be Marquette, Michigan.  Located in the middle of Michigan's Upper Peninsula, Marquette is sometimes known as the UP's cosmopolitan city.  Located downtown between Washington Street and the Jackson Cut, this might just be the best kept secret in Michigan! 

     Chef Don Durley has been an active force in UP cuisine for nearly 30 years.  Since that time a standard of quality food and service unsurpassed has been the basis for their authentic southern eatery. Stepping into Lagniappe is like stepping out of Marquette and into Louisiana. Every menu item and ingredient is made from scratch and in house. 
     The menu is quite expansive and diverse, from alligator and crawfish nacho appetizers to gumbo, creole, etouffe, into Cajun seafood and pasta that will demand your attention.  My wife and I visited the restaurant on a Thursday, which also included an authentic zydeco band, keeping the evening quite entertaining and lively.  The dining room was full, but the service staff was helpful, efficient, and quick to keep up with customer demands. 

     Barb ordered the Ham & Cheese Po Boy with her choice of cheeses ( 1 of their 18 Po Boys) and I went with my favorite 'wing man', the Crawfish Etouffe.  I often try to encourage my wife to expand her horizons and try something a bit off the chart, but she loves her comfort zone.  When the food was served, I was quickly converted.  The Etouffe was the best I have ever tasted outside of Louisiana, including my own!  Thick with a rich roux that complimented the crawfish, celery, onion, bell peppers, and rice.....the perfect amount of spice vs. flavor!

 

     Lagniappe is an establishment well worth visiting.  Atmosphere ranging from the VooDoo Bar to the Gris Gris Shop to the dining room, this place has it all.  But, above all it has delicious food.  Visiting Marquette and an evening at Lagniappe should be a shared experience not to be overlooked.  Outside of Cajun Country.......THIS IS A GOOD AS IT GETS!   

 

Website:  http://marquettecajun.com/

 

Menu:  http://marquettecajun.com/dining-menu/