What to do with Leftover Elk Steak | Elk Steak Quesadilla

I grew up with a respect for everything I received, and that meant that we didn’t waste anything. Over the years it’s been a challenge to get the family to eat leftovers. Not wanting anything to spoil, I learned to improvise.

In college I worked at a grocery store in San Diego. I worked in a lot of departments, and I learned about health codes. I’ll have you know, health codes are not respected everywhere. Today I still live by many of the rules, and that means that food items in the refrigerator have an expiration.

Something else I learned, way before college and San Diego, is that the best tasting game meat is dependent on how you place your shot and how you take care of the animal after it’s down. Watch the YouTube video below to learn more about those details.

Hunting is hard work, and the real work happens after an animal is down and the hunting license is notched. There is an amazing sense of accomplishment when we work hard for something. More people should learn about this concept these days. We hand too much to our children (and others).

After preparing, working out, camping, hiking, spotting, stalking, making the shot, field dressing, cooling down the meat, packing it out, packing camp out, getting the meat into the walk in cooler, cleaning our selves up, unpacking gear, cleaning gear, tending to horses, cutting meat, sealing meat, labeling meat, freezing meat… The list goes on.

Hunting for your own food is a lot of work. I don’t want an ounce of it to go to waste.

Back to the left overs.

When the daughter headed off to college, the number of mouths to feed obviously became smaller. That meant learning how to cook like a single mom again. It also meant that some of the meat we’d packaged, planning on more mouths, would be too much for two people.

You can’t unthaw only half of a package. I had to defrost the sealed bags as we’d prepared them. I also had to plan meals around them but without left overs.

You’d think with an empty nest, we’d have a lot of time on our hands. That isn’t the case. We became busier than ever. At times I had one meal cooked and another planned for the next day, but we wouldn’t make it home before dark. We’d eat on the run, and the plan would change, and food would spoil.

I became better!

Here’s the deal. Yes, the next animal I tagged I packaged differently, but I also cooked differently. I made the regular size batches of pazole, tortilla soup, carnitas, steaks, and so on. I learned to freeze the left overs and use them when we were in a pinch for a dinner idea when it’s too hot out or when we didn’t feel like cooking.

Cook up your meal, serve enough for your family members, and after it’s cool freeze the remainder in applicable sized portions.

WHAH-LAH!

You’ve created your own TV dinners. I’ve done this with all sorts of meals and with the fixings for them. If you’re making fajitas, cut up all of the bell peppers and onions. Use only what you need for who’s there. Freeze the rest in a zippered freezer bag (peppers all in one bag, onions in another). If you have leftover steak, do the same thing. Slice it, dice it, or chop it, and put it in a freezer bag. The next time you’re thinking, “We don’t have anything to eat” you’ll be able to grab, dump, season and go.

I know that sometimes the meat isn’t the “proper cut” for the meal, but HEY! We spend too much time working on perfection. (This coming from a perfectionist! Oh my — Perfectly imperfect, I am!) If you don’t have the strips you’re “supposed to have” for fajitas, it’s okay.

If that’s not okay with you, here’s another quick and easy recipe, whick may have been the first thing I learned how to cook.

ELK STEAK QUESADILLA (Using leftovers)

Start to finish: 5 minutes
Serves: 2

INGREDIENTS

2 – 12″ Flour tortillas
2 – 1/2 Cup shredded Mexican cheese
1 – 8 oz. elk steak, cooked and diced (Thawed)
1 – Small avocado
2 – Tablespoons salsa
1 – Pat of butter
Dash of salt

DIRECTIONS

Add half of a pat of butter to and preheat a comal (flat cast iron skillet) on medium heat. After the pan is hot and the butter is melted, lay one tortilla on the pan. sprinkle half of your cheese on that tortilla making sure to get as close to the edges without spilling over the side. Spread your diced steak on top of the cheese. Leave this to heat and go peal and dice your avocado. Sprinkle the avocado on top of the cheese and meat. Use a spoon to sprinkle the salsa around on top of the other ingredients, then sprinkle the remainder of the cheese. Again, take care to get the ingredients evenly distributed and as close to the edge as you can. Place the second tortilla on top of your stack of ingredients. Press it down and then spread the remaining portion of butter on top of that tortilla. Sprinkle it with salt. Check the bottom tortilla. When it’s turning golden-brown, flip your entire quesadilla over. Sprinkle the top with salt. Allow it to cook until the now bottom tortilla turns golden brown. Use a a chef’s knife to cut the quesadilla into pizza-shaped slices. Serve the slices while they’re hot.

Note: I always encourage people to make recipes their own and one of the good things about a quesadilla is just about anything goes. Some ideas of things you can add are beans, lettuce, sour cream, shrimp, mushrooms… Hey! You can throw you fajitas in there. Add what you love.


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Elk Pot Pie – Field to Table

If you’re looking for a hearty recipe to feed the family elk and other harvests, you have to try this pot pie recipe. It’s delicious, hearty, and my family loves it. You can prepare this as a make ahead dish. Bake, cool, wrap and freeze it for later. It’s perfect on a cold winter evening.

As always, adapt the recipe to what you and your family’s taste buds like. Make it your own.

Elk Meat Pot Pie

Start to finish: 1 hour
Serves: 12

Ingredients

2 – Premade pie crusts in a 9-inch pan (substitute 2 flat pie crusts or make your own for use with your pans)
2 – Premade puff pastry, or flat pie crusts, (room temperature) rolled flat
1/2 cup butter
3 – carrots, washed and chopped
4 – cloves garlic, peeled and chopped
1/2 – small yellow onion, peeled and diced
1 – small elk roast, trimmed and cubed (substitute venison, beef, or other red meat)
2 – zucchini, washed and chopped
1/3 cup all-purpose white flour
2 cups beef broth
1 beef bouillon cube, crushed
1 cup heavy cream
1/4 teaspoon Rosemary spice
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1 to 2 teaspoons salt

Directions

Crust

Preheat your oven to 400 F. Pierce the bottom of the pie crusts with a knife or fork, and place them into the oven. Bake the crusts until they’re golden brown, approximately 10 – 15 minutes, then set it aside to cool.

While your crusts are baking, prepare the filling. 

Filling

In a large pot melt the butter over medium heat. Add the carrots, garlic, and onion. Sautee the vegetables until the onion becomes translucent. Add the elk meat to the pot, stirring to combine them with the vegetables and cooking until the meat is browned. Add the zucchini to the pot. Gradually sprinkle the flour evenly over the mixture and stir until combined until the remainder dd the remainder of the flour, stirring until combined. Cook the mixture over medium heat, stirring frequently, approximately five minutes to brown the flour.

Add the beef broth and crushed bouillon to the pot of cooked vegetables and elk meat. Cook, stirring continually until the liquid begins to thicken. Add the heavy cream and continue stirring the mixture as it thickens into a gravy. Add the Rosemary, thyme, pepper, and salt to taste.

Bake the Pie

Scoop your filling into the prebaked crusts, spreading it evenly. Lay your puff pastries on top of the filled pie pans. Press the edges of the top layer onto the bottom layer of pie crust, trim the edges if necessary. Pierce the top crust with a sharp knife several times to allow for venting while it bakes.

Place the pies on a lined baking sheet to catch spills. Place them it into the oven and bake 30 to 40 minutes or until the crust is golden brown. Remove the pies from the oven and allow them to cool for at least 10 minutes prior to serving.


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Savory Elk Stew – Instant Pot Recipe

Wintertime in Colorado calls for a savory elk stew dinner. One of the best things about a successful hunt is enjoying delicious meals for several months. Each time I thaw a package of elk meat I’m reminded of the hunt itself, the work it took to get to place my tag on an animal, the work of dressing it and packing it out, then packaging it for the freezer.

All of the work that goes into the hunt makes it that much more delicious when I cook it up and put it on the table. Any good hunter knows that the best tasting elk meat begins with a well-placed shot, which starts with training months before the hunt. Once the shot’s landed and the animal is down the care of the meat in the field makes all the difference.

I’m proud to say that the rutting-bugling bull that I arrowed last September is tasty in many recipes. Here’s a yummy one I whipped up today.

Savory Elk Stew

Start to finish 1 hour, 15 minutes
Serves 12

Ingredients

1 tablespoon butter
1 pound elk meat, cubed (Substitute venison, beef, or other red meat.)
5 potatoes, peeled and cubed (If you like peels, leave them on.)
2 carrots, chopped
1 small butternut squash, peeled, cleaned, and chopped
1 small white onion, sliced
4 garlic cloves, peeled and minced
2 cups beef broth
2 cups water
1 tablespoon tomatoe paste
1 tablespoon Worcestershire
1 teaspoon sea salt
1/4 teaspoon Rosemary spice
1/2 teaspoon ground cayenne pepper (optional)
1/4 teaspoon ground black pepper

Instructions

Turn your Instant Pot, or other multipurpose electric pressure cooker, to the Sauté or brown function. Add the butter and let it melt, then add the cubbed elk meat. Stir the elk meat until all sides are browned. Add the remaining ingredients to the pot. Place the lid on and turn it to the locking position. Make sure the vent/valve is closed. Turn the pot’s setting to the stew function and cook for 45 minutes. Follow the manufacturer’s safety instructions for releasing the pressure on the pot before opening the lid.


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Sesame Venison Green Bean Dinner | #FieldtoFork

Last winter I enjoyed hunting whitetail and just used up the last of the meat in a sesame green bean dinner. After a hard day’s work, we were tired and hungry and didn’t want to spend a lot of time cooking dinner. I had some fresh green beans that needed to be used up so I pulled out the small venison roast and made a quick delicious meal in no time at all.

You’ll only need one pan and a small bowl, so clean up is a snap too.

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Sesame Venison Green Bean Dinner

Start to finish 15 minutes
Serves 4

Sesame Venison Green Bean Ingredients

1 tablespoon sesame oil
2 cloves garlic peeled and minced
1 pound venison roast (or other red meat), trimmed and sliced into strips
1 pound green beans, washed and trimmed
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon granulated white sugar
1/4 cup water
1 tablespoon sesame seeds

Sesame Venison Green Bean Instructions

Add the sesame oil to a cast iron wok and heat on medium-high heat. Add the garlic and cook it until it becomes golden. Add the meat to the pan and sear it until it’s browned on all sides. Next, add the green beans. Stir and fry them for 5-8 minutes or until they become flaccid.

In a separate bowl, mix the soy sauce, rice vinegar, sugar and water. After you’ve mixed the liquids thoroughly add them to the pan with the meat and green beans. Cook the mixture for an additional two to three minutes or until most of the liquid is cooked off. Sprinkle the mixture with sesame seeds and serve as a single plate meal.


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Elk Carne Seca Recipe | #FieldtoFork

“Carne Seca” means “dried meat” in Spanish. This batch is made with elk meat, but you can use any red meat that you have readily available. I like the term Carne Seca versus jerky because this isn’t some fancy, difficult to make marinated meat. It’s clean and pure, tasty dried meat. It’s the most basic of recipes you’ll find.

In a different era, before refrigerations, people made dried meat to preserve it for the winter months. They’d dry the meat and then re-hydrate it to be cooked in recipes such as Machaca. You didn’t want (or have) teriyaki or Jamaican Jerk as you may have wanted to use the meat in a recipe that didn’t match those flavors.

My dad used to make this deliciousness and hang it on lines above the fireplace to dry. If you have the means to do this, I think it’s the best drying process you can do. If you don’t have a fireplace, or if it’s too hot, you can use a smoker, your oven, or a dehydrator. Make sure to set them on low heat settings. I sometimes use my oven, with the door cracked open, set to160˚F.

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Elk Carne Seca (Dried Elk Meat, also known as jerky)

Start to finish 6 to 24 hours (depending on your marinating and drying methods)
Serves 4

Elk Carne Seca Ingredients

2 pounds elk roast (or other red meat), trimmed and sliced as thin as possible, against the grain
1 tablespoon Mexican red chile powder
1/2 tablespoons fine sea salt
2 teaspoons fresh ground black pepper
Juice from one lime

Elk Carne Seca Directions

Place the slices of meat in a large glass casserole. Squeeze or drizzle the juice of the lime across the slices of meat. Season with the chile, salt and pepper. Stir the mixture with your hands to ensure all of the slices are coated with the seasonings. Cover the dish and refrigerate it for at least 3 hours or up to overnight.

Place a drying rack (I use my cake cooling racks) on sheets of parchment paper or aluminum foil. Lay the slices of meat across the rack. Remove the meat from the refrigerator and lay the slices on the racks. Make sure that the slices aren’t overlapping. If you’re using a dehydrator or smoker, lay the meat in their appropriate racks. If you’re able to do the line and fireplace method, make sure the line is taught and out of the way of people and pets then hand the meat on the line.

Preheat your oven to 160˚F, or if it will go lower, set it to 145˚F. Do the same with your smoker. Insert the racks into your oven, dehydrator or smoker. If you’re using the oven and you cannot get the temperature below 145˚F, prop the door open a couple of inches so the meat doesn’t get too hot. We’re not cooking it; we’re drying it. You’ll need to dry the meat for about two hours then pull the racks and flip the meat. Dehydrate the slices for another two to three hours. Test the meat for crisp and dryness before removing them to cool.

If you’re using a smoker you’ll set the temperature between 145˚F and 160˚F. Dry the meat for about 1-1∕2 hours, then rotate the racks. Dry the slices for another hour then test the meat for crisp and dryness before removing them to cool.

If you’re using the line above the fireplace method, you’ll need to stoke the fire as you would on a cold, winter day. Don’t cook yourself out of the house! It’s best to hang the meat and get started in the afternoon. Keep the fire going at a steady temperature all night. Check the meat in the morning to see if it’s at the desired crisp and dryness. If not, continue to burn the fire until the meat is ready.

Allow the jerky to cool at room temperature (you can leave the line jerky hanging and simply let the fire go out). Transfer the slices to a paper bag and store it in a cool, dark place for up to 6 weeks. You can also use air-tight seal bags. Shrink and seal them and store them in the freezer for 3 to 6 months.

Take the bags of Carne Seca with you as a snack or add water to the meat to rehydrate it and then add it to your favorite recipe. I’ll share an elk machaca recipe later this fall.


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Mango-Salsa Salmon and Avocado Slaw Burritos

I recently shared a picture of my dinner, a mango-salsa salmon and avocado slaw burrito. With such deliciousness wrapped in my favorite package, I shared the image asking who would like the recipe and many of you said, “YES!”

You’ll find the recipes for the salmon and the slaw listed below. I split them out as two because some may not want both or may not want them wrapped up into a tortilla. No worries. They’re delicious separately.

For burritos, break flakes off of the salmon fillet, add the slaw and some shredded cheese, then wrap them up in a tortilla. I like them with hot or cold salmon.

I hope you enjoy them as much as we did. Fun-flavorful meals like this are a great way to get your family to eat their vegetables. If you decide to make burritos it’ll hide the veggies better and you’ll get more servings than I’ve listed. You’ll just have to play that by ear.

Mango-Salsa-Salmon-and-Avocado-Slaw-Burrito-MAC-Outdoors-Recipe

Mango Salmon

Start to finish 30 minutes
Serves 4

Mango Salmon Ingredients

1 mango, peeled, pitted and diced
1 jalapeno seeds removed and chopped finely
1/4 cup finely diced red onion
1/4 cup chopped cilantro leaves
1 tablespoon lime juice
Salt
Olive oil spray
2 salmon fillets, skin removed (Wild caught salmon is best. Share your adventure stories at dinner.)
1 tablespoon lemon juice
1 teaspoon garlic powder

Mango Salmon Instructions

Prepare your food while you preheat your grill to medium heat. Combine the mango, jalapeno, onion, cilantro an lemon juice in a large bowl. Sprinkle the lime juice over the entire mixture and stir thoroughly. Set the mixture aside while you prep your salmon.

Tear yourself two 12″ by 12″ sheets of aluminum foil. Coat the foil with the olive oil spray then place the clean salmon filet in the middle of the foil. Sprinkle each fillet with lemon juice and then top them evenly with a fine layer of garlic powder.

Top the salmon fillets equally with the mango salsa mixture. Fold and close the foil around the salmon to create envelope-like pouches. Make sure the corners are folded so no juices spill into your grill.

Place the pouches on the grill, salsa side down for five minutes then flip them over, grilling them an additional 10-to 15-minutes. Cooking time will vary depending on the thickness of your fillets. Check to see if the fillet is cooked through by carefully opening the pouch and using a fork to pull the flakes of fish apart. The color should be the same all the way through, no darker pink spots in the center.

Prepare your Avocado Slaw while the salmon is cooking. Serve the salmon with the slaw as a side or allow the salmon to cool then add both items to a tortilla to create a burrito (some people call these “wraps.”)

Avocado Slaw

Start to finish 15 minutes
Serves 4

Avocado Slaw Ingredients

1 cup red cabbage, shredded then chopped
1 cup green cabbage, shredded then chopped
1 carrot, peeled and shredded
1 avocado, peeled, pitted and diced
1 tablespoon cilantro leaves, chopped
1 teaspoon onion powder
1/2 tablespoon lime juice

Avocado Slaw Instructions

Combine all ingredients then place in the refrigerator until you’re ready to serve.


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Homemade Tortillas for Field to Fork Recipes

Last week I shared the recipe for elk fajitas and a couple of friends mentioned homemade tortillas. One said his wife always makes them with the fajitas and others asked if I knew how, so I thought I’d just share the recipe my father taught me.

I grew up in a small ranch house. My parents lived as hippies much different than those you see today. They grew a garden, hunted and fished for meat, created and repaired clothing on the sewing machine, and even cooked on a wood-burning cook-stove.

NO. I didn’t grow up in the pioneer days (I’m not THAT old). My parents just shared a blessed life with me and taught me that I can survive off the land and with meager options. This is something lost to most people in present-day America. I feel blessed to have learned these ways.

You won’t need a wood-burner to make the tortillas. I simply wanted to let you know how I learned to cook the tortillas. What you will need is a castiron comal (griddle).

My great-grandmother taught my dad to make tortillas and he taught me. When we made them we used “two scoops of this, a pinch of that, ….” I’ve attempted to hone the measurements to make it more simple for you.

Homemade Flour Tortillas

Start to finish 15 minutes
Serves 6 – 12 (depending on how large you make your tortillas)

Homemade-flour-tortillas-best-authentic-Mexican-recipe-Mia-Anstine-MAC-Outdoors

Ingredients

2 heaping cups white flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cooled bacon grease
1-1/2 to 2 cups hot water (The hotter the better. Make it as hot as you can stand to put your hand in for kneading.)

Instructions

Mix the flour, salt and baking powder in a large bowl. Ad the bacon grease and cut it in with a pastry cutter or fork. Gradually add the water in scant amounts, kneading it thoroughly into the flour mixture until it’s absorbed. Then add a small amount more of the water, repeating the kneading until you’ve added enough water to make the dough somewhat sticky.

Remove the dough from the bowl and knead it on a clean dry surface until it becomes elastic in texture. Divide the dough in half, then in half again, and again, until you have multiple balls that are approximately 1-1/2 inches in diameter. Smash the ball with the palm of your hand so it’s about the size of a biscuit (not flat, flat). Place the dough back into the bowl and cover it with a towel. This will keep the dough from drying out.

Pre-heat your comal over medium-high heat.

Spread a thin layer of flour on your clean, dry work surface and also on your rolling pin. Take one of your dough patties and roll it into a round tortilla shape. (Mind you, round tortillas are sometimes tricky to make, but you’ll get better with practice. No worried if yours looks like Texas or Alaska. Your family will love them anyway.)

After you’ve rolled the tortilla out, place it on your pre-heated comal. Cook it until you see the flat dough form bubble-like features then flip it over. It should have a golden color. Cook the other side until it’s golden as well.

keep-flour-tortillas-hot-homemade-Mia-Anstine-MAC-OutdoorsHave a dishtowel or floursack folded and ready. Place your cooked tortilla between the folds to keep it soft and warm. Repeat the process with the remainder of the dough patties.

Serve them with your favorite dinner or top it with butter or jelly while they’re hot.

Homemade tortillas are best when they’re served right away, but if you’d like to store them you can. Wait until the initial head has gone from your towel or sack then place the entire thing into a large ziplock bag or wrap it with aluminum foil. You can also take the option of spending your money on a tortilla warmer. It’s up to you.


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Elk Fajitas – Field to Fork Recipes

Elk hunting season is less than a month away, and I’m hoping to fill the freezer with savory, healthy elk meat for making fajitas and more.

There are so many favorite reasons that I enjoy pursuing game and filling the freezer is one. If you plan your hunts, work hard, be patient, and eventually become successful, the work will begin. After enacting good game care practices, we’ll get the savory steaks, roasts and other cuts packaged and into the freezer. After that, the recipe choices are endless. Here is one of my family’s favorites.

Elk Fajitas

Start to finish 1 hour
Serves 12

Elk Fajitas Ingredients

1 tablespoon olive oil
1/2 red onion, sliced
5 cloves garlic, minced
2 pounds elk, sliced into thin strips (You can use beef if elk is unavailable.)
1 green bell pepper, cleaned and sliced into thin strips
1 red bell pepper, cleaned and sliced into thin strips
1 yellow bell pepper, cleaned and sliced into thin strips
1 orange bell pepper, cleaned and sliced into thin strips
1 package Fajita seasoning (You can make your own using the recipe below.)
1 8 oz. package of fresh mushrooms, cleaned and sliced

Elk-Fajitas-Mia-Anstine-MAC-OutdoorsElk Fajitas Instructions

Heat the olive oil in a castiron pan over medium-high heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the meat to the pan and stir until it’s brown on all sides.

Add the sliced bell peppers to the pan and stir. Sprinkle the Fajita seasoning over the mix and stir thoroughly. Cook, stir the mix occasionally until the vegetables are flaccid. Next, add the sliced mushrooms, stir and cook an additional five to ten minutes or until the mushrooms are softened.

Serve immediately with homemade flour tortillas (or corn if you like) and any of my families favorites: shredded cheese, avocado, goat cheese, sour cream, refried beans, Mexican rice, chips, salsa and a large glass of milk.

Fajita Seasoning

Fajita Seasoning Ingredients

1 teaspoon Mexican chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground pepper

Fajita Seasoning Instructions

Combine all ingredients in a small bowl. Mix and sprinkle on top of your fajitas while they’re cooking.


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Hooked on Pike and a Recipe Too

From the first time I hooked a Pike I knew they were fun to catch, but with a new recipe, I’ll now be eating them too!

Memorial Day is coming and that always signals that summer-time, outdoor-time, and fishing-time are coming too. Heck! There’s a lot more than that to do, but we’ll set our limits to Pike fishing for today.

Also read – Best Day Ever! – #FlyFishing

In between all the work, travel, guiding and farming we’ve been doing we found time to share some equine therapy with a little friend.

Equine-therapy-Mia-Anstine-photo

It’s so fun to see youngsters with huge smiles visit our horses. Those times are priceless for them and for us too. We never need any payment for such visits, but this sweet girl’s dad, who’s fished with us before, wanted to give us a break from the day’s work on the Funny Farm and spend time on the local lake.

It’s amazing what outdoor time does to a person and being on the lake is priceless. I grew up going to this body of water. For me, no matter how many times I’m there, a flood of wonderful memories come rushing in. We had fun sharing stories, chatting about our children, contemplating society, and talking about what lures and jigs are best. That’s all part of it, right? — RIGHT!

Catching-Pike-Mia-Anstine-MAC-OutdoorsOf course, we also caught a lot of fish. I’ve never kept a bass or a pike. Can you believe that?! I confess. It’s true.

We caught a couple dozen small-mouths and at least a half-dozen pike. A friend messaged on social media and said, “Those are delicious!” I asked him for his recipe, which you’ll find below, and I’ll be heading back to catch and keep one or two of those sharp-tooths to cook up in the future.

What is your favorite fish recipe?

Matthew’s Perfect Pike Recipe

Start to finish
Serves 8

Ingredients

2 quarts peanut oil (preheated to 375 degrees Fahrenheit)
2 Pike fillets – zipper stripped and bones removed
1 cup – Drake’s Crispy Fry Mix (use their fish recipe on the box)
12 oz beer (room temperature)

Instructions

Strip and clean the fillets then turn them over and cut dark meat (about 1/8″ thickness) off. Patt dry and cut them into bite-size pieces. Mix the Drake’s and beer together until it is smooth and well blended. Dip the fillets into the batter and then use tongs to place them into the hot oil. Let them cook until they are a crisp golden brown. Remove them from the oil and place them on a paper towel lined tray to cool down. Enjoy the fish with your favorite ketchup or tartar sauce!

“If you don’t like fried fish, put the fillets in aluminum foil then add olive oil, lots of mayonnaise, lemon pepper and your favorite seasonings. Be liberal with it then close up the aluminum foil and put on the grill at 350-370 for 5-7 minutes and omg enjoy!!!”

(Recipe from Matthew Bockbrader’s kitchen.)


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Green Chile and Pork Stew

We’re not having much of a winter in my neck-of-the-woods many of you are and cold winters call for hot stew. If you’ve ever been to the southwest, you probably know that green chile is a delicacy.

If you’re looking for fresh green chile you probably need to come visit. We buy a bushel of fresh-roasted Hatch green chile every year. We peel, clean, and freeze it for winter meals. If you don’t have the budget to get out here, take a look in the freezer section at your local grocery store. You can usually find various brands near the ethnic section (aka, Mexican, Hispanic, Latino). Another option is to order it online. I’ve not done this myself, but for a savory green chile meal, it may be worth a try.

We use pork bought from the youngsters who auction at 4-H events or that which we’ve taken during hog hunts. You can do this as well, or buy a roast at the store.

Here is an all-around favorite recipe using green chile and it’s delicious any time of year, but will warm you up during the cold winter months.

Green Chile and Pork Stew

Screen Shot 2018-03-06 at 4.48.36 PMStart to finish 2 hours
Serves 12

Ingredients

1 tablespoon olive oil
1/2 red onion, diced
5 cloves garlic, minced
2- to 3-pound pork roast, fat removed, cubed
4 tablespoons all-purpose flour
2 cups roasted, peeled, chopped green chile (1 – 13 oz tub if you’re buying at the store)
2 cups chicken broth
3 large russet potatoes, peeled and cubed
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
2 bay leaves
1-to-2 teaspoons salt
1/4 teaspoon ground black pepper
Options for garnish: Avocado, goat cheese, shredded cheese, tortillas, salsa, and more.

Instructions

In a large pot heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the meat to the pan and stir until it’s brown on all sides.

Sprinkle the mixture with the flour. Stir the mixture continually until the flour is absorbed. Pour in the diced green chilies (no need to drain any liquid). Add the chicken broth, cumin, oregano, bay leaves, salt to taste, and pepper. Bring to a boil. Reduce the heat to low and simmer. Cover with a lid and stir occasionally, until the pork is cooked through and tender (approximately 45 minutes).

Add the potatoes to the mixture and simmer an additional 30 to 45 minutes, or until the potatoes are tender.

Serve alone or with any of my families favorites: shredded cheese, avocado, goat cheese, tortillas, sopapillas, chips, a large glass of milk.