Ingredients:

• 2 lbs venison stew meat, cubed


• 2 tbsp vegetable oil


• 1 cup diced onion


• 1 cup sliced carrots


• 1 cup sliced celery


• 3 cloves garlic, minced


• 4 cups beef broth


• 1 cup red wine


• 1 can 14 oz diced tomatoes, undrained


• 2 bay leaves


• 1 tsp dried thyme


• 1 tsp dried rosemary


• 1/2 tsp salt


• 1/2 tsp black pepper


• 1 cup frozen okra, sliced


• 1 cup corn kernels


• 1/4 cup all-purpose flour


• 1/4 cup water


• Fresh parsley for garnish

Instructions:

Put vegetable oil in a large pot and heat it over medium-high heat

Brown the stew meat from the deer on all sides

Slice the carrots, celery, and onion into small pieces and add them to the pan

Cook the vegetables until they get soft

Add the red wine, beef broth, and diced tomatoes with their juice

Add salt, black pepper, dried rosemary, thyme, and bay leaves

Once the stew starts to boil, turn down the heat

Put the lid on and cook on low heat for 1 to 2 hours, or until the meat is soft

In the last 30 minutes of cooking, add corn and sliced okra to the stew

Mix flour and water together in a small bowl until you get a smooth paste

This will thicken the stew when you stir it in

Get rid of the bay leaves

Add fresh parsley to the top of the hot Venison Stew before serving

Love the hearty, rich flavors of this venison stew with a Southern twist!

Ingredients:

• 2 cups sushi rice


• 1/4 cup rice vinegar


• 2 tablespoons sugar


• 1 teaspoon salt


• Nori seaweed sheets


• Assorted fillings e


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• , cucumber, avocado, smoked salmon, crab sticks


• Soy sauce, for serving


• Pickled ginger, for serving


• Wasabi, for serving

Instructions:

Cook sushi rice according to package instructions

In a small saucepan, heat rice vinegar, sugar, and salt until dissolved

Fold vinegar mixture into cooked rice, then let cool to room temperature

Place a sheet of nori on a bamboo sushi mat

Spread a thin layer of rice over the nori, leaving a small border at the top

Arrange fillings along the bottom edge of the rice

Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water

Slice the roll into bite-sized pieces using a sharp knife

Serve with soy sauce, pickled ginger, and wasabi

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced


• 1 cup red lentils, rinsed


• 2 apples, peeled, cored, and diced


• 1 onion, diced


• 3 cloves garlic, minced


• 1 tablespoon curry powder


• 1 teaspoon ground cumin


• 1/2 teaspoon ground turmeric


• 4 cups vegetable broth


• 1 cup coconut milk


• Salt and pepper, to taste


• 2 tablespoons olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and cook until translucent, about 5 minutes

Add minced garlic, curry powder, ground cumin, and ground turmeric

Cook for another minute until fragrant

Add diced butternut squash, red lentils, diced apples, and vegetable broth

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils and squash are tender

Using an immersion blender, blend the soup until smooth

Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot

Stir in coconut milk and season with salt and pepper to taste

Simmer for another 5 minutes, allowing flavors to meld

Serve hot, optionally garnished with a swirl of coconut milk and a sprinkle of chopped fresh cilantro

Ingredients:

• 1 lb ground venison


• 2 cloves garlic, minced


• 1 teaspoon dried bay leaves, crushed


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• Coconut oil for cooking

Instructions:

Ground venison, minced garlic, crushed bay leaves, salt, and black pepper should all be combined in a mixing bowl

Thoroughly mix until the seasonings are dispersed throughout the meat

Shape the spiced venison mixture into patties the size of sausages

In a skillet over medium heat, preheat the coconut oil

The venison sausage patties should be added to the skillet once the oil is hot

The sausages should be cooked through and have a browned exterior after about 45 minutes of cooking on each side

When the sausage is cooked, take it out of the skillet and serve it hot

Ingredients:

• 2 cups sour cream


• 1 cup shredded cheddar cheese


• 1/2 cup cooked and crumbled bacon


• 1/4 cup chopped green onions


• 1/4 cup chopped chives


• 1 teaspoon garlic powder


• Salt and pepper to taste


• Kettle Brand Chips for serving

Instructions:

In a mixing bowl, combine sour cream, shredded cheddar cheese, crumbled bacon, chopped green onions, chopped chives, and garlic powder

Season with salt and pepper to taste

Mix well until all ingredients are evenly incorporated

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld

Serve the dip with Kettle Brand Chips for dipping

Ingredients:

• 4 salmon fillets


• 1/4 cup grated Parmesan cheese


• 2 tablespoons chopped fresh parsley


• 2 tablespoons olive oil


• 1 tablespoon lemon juice


• 2 cloves garlic, minced


• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

In a small bowl, mix Parmesan cheese, parsley, olive oil, lemon juice, garlic, salt, and pepper

Place salmon fillets on a baking sheet lined with parchment paper

Spread the Parmesan mixture evenly over the salmon fillets

Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork

Serve hot and enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 teaspoons baking powder


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1/2 cup whole milk


• 1 cup fresh strawberries, pureed


• 1/4 cup finely chopped fresh strawberries

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, and then stir in the vanilla extract

Alternate adding the dry flour mixture and the whole milk to the wet ingredients, beginning and ending with the dry mixture

Mix until just combined

Fold in the pureed strawberries and finely chopped strawberries

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, you can frost the cupcakes with your favorite strawberry frosting or cream cheese frosting

Enjoy your delicious homemade Strawberry Cupcakes!

Ingredients:

• 1 lb boneless chicken breasts, sliced into strips


• 2 cups mixed vegetables bell peppers, broccoli, carrots


• 1/4 cup teriyaki sauce


• 2 tbsp vegetable oil


• 2 cloves garlic, minced


• 1 tsp ginger, grated


• Salt and pepper to taste


• Cooked rice for serving

Instructions:

In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat

Add the sliced chicken strips and stir-fry for 4-5 minutes or until they are cooked through and browned

Remove the chicken from the skillet and set it aside

In the same skillet, add the remaining 1 tablespoon of vegetable oil

Add minced garlic and grated ginger

Stir-fry for about 30 seconds until fragrant

Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender-crisp

Return the cooked chicken to the skillet with the vegetables

Pour in the teriyaki sauce and stir-fry for another 2-3 minutes, allowing the sauce to coat everything evenly

Season with salt and pepper to taste

Serve the Teriyaki Chicken Stir Fry over cooked rice

Garnish with sesame seeds or sliced green onions if desired

Ingredients:

• 1 lb boneless, skinless chicken breasts


• 1 packet taco seasoning


• 1 cup salsa


• 1/2 cup chicken broth


• Tortillas, for serving


• Your favorite taco toppings lettuce, cheese, sour cream, etc

Instructions:

Put chicken breasts in the crock pot

Put taco seasoning on top of the chicken

Cover the chicken with salsa and chicken broth

Let the chicken cook on low for 6 to 8 hours or high for 3 to 4 hours, until it is soft and easy to shred

Take two forks and shred the chicken

Then, mix it with the sauce in the slow cooker

Make tacos with the chicken and your favorite toppings

Ingredients:

• 200g gluten-free pasta


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• 1/4 cup chopped parsley


• 1/4 teaspoon red pepper flakes


• Salt to taste


• Black pepper to taste

Instructions:

Cook gluten-free pasta according to package instructions until al dente

While pasta is cooking, heat olive oil in a large skillet over medium heat

Add minced garlic and saut until fragrant, about 1-2 minutes

Once the pasta is cooked, drain it and add it to the skillet with the garlic

Add chopped parsley, red pepper flakes, salt, and black pepper to the skillet

Toss everything together until well combined and heated through, about 2-3 minutes

Serve immediately, garnished with additional parsley if desired