In the Kitchen with Linda & Dinner Menu

I made more Homemade Trail Mix last week. We’ve been going through all of this in about a week to a week and a half. I make it with cashews, peanuts – either dry roasted or honey roasted, and M & M’s. I add raisins to half the batch. I bought some little goldfish crackers to add to the mix the last time I went shopping. So I’ll be trying that the next time I make trail mix. Hopefully, they don’t get crushed by the nuts.

 

Homemade Trail Mix

 

I tried a new recipe for Basil Glazed Carrots the other night. They were really good! Recipe coming soon!

 

Basil Glazed Carrots

 

I still have a couple of turkeys in the freezer from the sales last November. I always buy  or 6 when they are so cheap before Thanksgiving. I normally finish them all by spring. My mother was in the hospital for over 4 months, from December to May. I didn’t get a lot of cooking done during that time. That’s why I have turkeys left. So anyway, I cooked one in the slow cooker the other day. Yes, a 12-13 pound turkey will fit in a large slow cooker. I cover it with foil, sealing the edges as much as I can. Then I put the lid on it. Because the lid won’t close all the way with a turkey in there! lol It works great and it doesn’t heat the house up for hours during the summer!

 

Turkey

 

I made venison steaks last Friday. The family loves them. Since I have a freezer full of venison, I love them, too! lol I dredged the steaks in flour that I had added salt, pepper, garlic powder, and onion powder to. Then fried them for just a few minutes on each side. These little tenderloin steaks don’t take very long at all to cook.

 

Venison Tenderloin Steaks

 

They were great! I served them with mashed potatoes that my daughter helped make, and green beans.

 

Venison Tenderloin Steaks

 

When I cooked the turkey in the slow cooker, it made some awesome broth. I used it and some of the turkey to make turkey soup on Saturday. I had some already grated carrots from the store and I added those with some frozen peas and frozen corn. A few more seasonings, and I had an easy, awesome soup. I then needed a carb. I had some canned biscuits in the freezer. I’m not sure why, as I don’t normally buy them, but there they were. I think the kids made me do it. lol So I made some to go with the soup. The only complaint was that I didn’t make enough biscuits! lol

 

Homemade Turkey Soup Biscuits

 

This week I have some  freezer cooking and some canning in my kitchen plans.

 

What’s up in your kitchen?

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Homemade Turkey Soup, canned biscuits

Sunday – soup & sandwich day – Sandwiches for lunch with leftover soup, Dinner was in front of the TV with the closing ceremonies- BBQ meatballs, cheese & crackers, homemade hummus, carrot, sugar snap peas

Monday – chicken or turkey –  Turkey Tetrazzini, broccoli

Tuesday – pizza/pasta – Spaghetti with venison meat sauce, green beans

Wednesday – Taco Night- Mexican Roll Ups – new recipe!

Thursday – pork or beef – Boneless Pork Chops, mashed potatoes, beets, homemade applesauce

Friday venison  – Venison roast & potatoes in slow cooker, Honey Glazed Carrots

 

 

For more ideas, visit Menu Plan Monday

 

 

In the Kitchen with Linda & Dinner Menu

My mother asked to cook last week. Who am I to say no? lol She made one of her specialties that family members often ask for. Scalloped Pork Chops.

 

Scalloped Pork Chops

 

You layer pork chops in the bottom of a pan, we used boneless with very little fat on them. You cover them with a layer of sliced onions, then a thick layer of sliced potatoes. You then pour over canned diced tomatoes, juice and all. Season each layer with salt & pepper. Bake at 350* for 45 minutes to an hour, until meat & potatoes are done. She covers it with foil, then takes the foil off for the last 10-15 minutes.

 

Then dig in to serve. My mother poured some vegetable juice in this time as well. She didn’t think there was enough juice from the tomatoes. I think there would have been as the finished dinner was very juicy. And very good!

 

Scalloped Pork Chops

 

I was blessed last week to be given some home grown tomatoes and cucumbers. We didn’t plant a garden this year, so these were a real treat!

 

tomato cucumber

 

I served them straight up as a side dish to our spaghetti with venison meat sauce. I could eat just the tomatoes and cucumbers for dinner!

 

spaghetti venison

 

On taco night, I had my venison taco meat as a salad with multi grain tortilla chips. Yum!

 

venison taco salad

 

We still had some of those gorgeous home grown tomatoes begging to be eaten. So we had BLT sandwiches on Thursday.

 

tomato lettuce

 

This was store bought lettuce, but that’s ok. The tomatoes were the star of the sandwich! I had a slice of sharp cheddar cheese on my sandwich. So good!

 

blt

 

On Friday, I made the meal that had been scheduled for Thursday night. My son said he couldn’t find the beef in the freezer so brought in venison. So instead of walking out to our stage shed where the freezer is, I just used the venison to make my version of lo mein.

 

venison lo mein

 

I sauteed the frozen broccoli & sliced venison with some soy sauce, garlic powder, and onion powder. I didn’t even cut any onions to put in it! I missed them though! A couple of minutes before they were done, I poured in a bag of frozen peas and carrots. When everything was done, I dumped in a pound of cooked spaghetti and some more soy sauce.  It came out great! I hadn’t made lo mein in a while. I need to make it more often, as it’s pretty easy to make. Well, my version is! lol

 

venison lo mein

 

Thursday morning, I got a call from someone I know saying they had a ton of tomatoes in their garden. They had been selling them at the farmers market, but still had a ton left. so I bought a 1/2 bushel of red and orange tomatoes. I also bought a grocery bag full of green tomatoes. I sliced and froze the green tomatoes. I put 8 meal size bags in the freezer.

 

green tomatoes freezer

 

I would have had more, but my husband got into them and made a big batch of fried green tomatoes. He loves them! Which is odd for a someone from Massachusetts! lol And hey! He made them all by himself! Go husband! lol

 

fried green tomatoes

 

I canned the 1/2 bushel of red and orange tomatoes. I got 6 quart jars of whole red tomatoes, 8 quarts of quartered red tomatoes, and 3 quarts of quartered orange tomatoes. For a total of 17 quarts of tomatoes!

 

home canned tomatoes

 

A very good pay off for about 5 hours of work! These will taste so good this winter in soups and chili.

 

I was very busy in the kitchen last week! How about you?

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Take out pizza

Sunday – soup & sandwich day – Corned Beef Hash & Eggs – Husband cooked!

Monday – chicken or turkey –  Chicken strips, oven roasted potatoes, corn, homemade applesauce

Tuesday – pizza/pasta – Spaghetti with venison meat sauce, green beans

Wednesday – Taco Night- Mexican Roll Ups – new recipe!

Thursday – pork or beef – Turkey, cooked in the slow cooker, mashed potatoes, beets 

Friday venison  – Venison roast & potatoes in slow cooker, Basil Glazed Carrots

 

 

For more ideas, visit Menu Plan Monday

 

 

In the Kitchen with Linda & Dinner Menu

*This post contains an affiliate link

 

My major kitchen accomplishment last week was canning peaches. These are so good!

canning peaches

 

 

A couple of months ago, I bought 20 pounds of chicken leg quarters, cut them up, and cooked them in bbq sauce. After cooling, I froze them in meal size bags. I have been enjoying the convenience of pulling those bags from the freezer. Just thaw and heat. Love it! Last week, I served it with crispy potato rounds from the store freezer, corn. and homemade applesauce from the pantry.

 

bbq chicken crispy potatoes corn

 

About 2 weeks ago, I ground a lot of venison meat in the food processor. I cooked it, and froze it. All I have to do is thaw and add to what ever I want. In this case, spaghetti sauce.

 

spaghetti with venison meat sauce broccoli

 

A favorite meal here is venison roast in the slow cooker. In this instance, I cooked it with carrots, and served it with rice. Which didn’t make the picture.

 

venison roast carrots

 

I went shopping at Aldi’s a week ago for school supplies. So of course I did some food shopping while there. I got some of their brand Italian Chicken Sausage to try. It was pretty good.

 

Italian chicken sausage

 

I served it with homemade mac and cheese, and peas.

 

homemade macaroni and cheese

 

A new family favorite is homemade trail mix.  I bought a store bought mix a few times, but the family didn’t like it the way it was. It’s much easier to make my own, then try to find several different bags to meet my family’s likes. And it tastes better, too! At least we think so. In the batch below, I used honey roasted peanuts requested by my daughter, cashews, M & M’s, and in the container on the right, raisins.

 

homemade trail mix

 

For a snack during the opening night of the Olympics, I served cheese and salami. Extra sharp Cheddar cheese, Colby Jack, some salami stuff that I don’t eat, and multi grain crackers.

 

cheese salami platter

Not what I was planning on serving for the 1st night of the Olympics. I always try to serve food from the country that is hosting the Olympics that year. I can’t find my Not Just Tacos cookbook though!

 

not just tacos

 

 

I need to hurry up & find it so I can make some Brazilian recipes before the Olympics are over!

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Hot dogs & chips while watching the Olympics

Sunday – soup & sandwich day – Oven fries, chicken strips, baked beans – Husband cooked!

Monday – chicken or turkey –  Scalloped Pork Chops – Granny cooked!

Tuesday – pizza/pasta – Spaghetti with venison meat sauce, green beans

Wednesday – Taco Night- Tacos with all the fixin’s

Thursday – pork or beef – Beef Lo Mein

Friday venison  – Venison roast & potatoes in slow cooker, Basil Glazed Carrots

 

 

For more ideas, visit Menu Plan Monday

 

*This post contains an affiliate link. If you click the link and make a purchase, I will receive a small commission.

Canning Peaches

*This post contains affiliate links

 

It’s Georgia peach season!
Once a year, when the Georgia Peaches are ready, a grower comes to my tiny, rural town to sell them. We like to buy a whole case. My husband will usually eat a couple and I can the rest.

 

canning peaches
I get the family involved because, hello, that’s a lot of Peaches to peel! This time there were 4 out of 6 kids here to help! Many hands make light work!

 

canning peaches

 

Out of that case of Peaches, I got 6 quarts of halves and 9 quarts of slices. All of these will be so great to eat this winter! Whether we eat them straight out of the jar or turn them into something like peach cobbler. Yum!

 

canning peaches

(You can see real life happening in the background of this picture! Water bottles, even a laundry basket my son left out!)

 

I follow the directions in the Ball Blue Book Guide to Preserving. That is what I recommend. You can find all kinds of canning recipes on the internet. Not all of them are safe. I highly recommend you start with the directions and recipes in this canning guide.

 

 

Here’s a great water bath canning set to get started with.

 

 

Canning Peaches is fairly easy. If you get the chance to, you should try it!

 

 

*This post contains affiliate links. If you click the link and make a purchase, I will receive a small commission.

In the Kitchen with Linda & Dinner Menu

 

Well, I tried to take the week off while my youngest was at church camp last week. That didn’t work.  I’m not sure why I thought that Mom would be able to take the week off from kitchen duties. Or any other duties for that matter! lol Oh well, I tried. lol

 

I always say that I want to serve salad on pizza night. Then I walk in the door with pizza and everyone starts eating. So I just forget the salad. I don’t usually like to make salad ahead of time, but I did last week. Then when I came home with the pizza, I put both of them on the table. Score one for mom! lol

 

salad

 

I had to grind some more venison so I pulled out my food processor. It works pretty good. The texture is not the same as ground meat from the store. I need to get a meat grinder. But until then, this works.

 

grinding meat food processor

 

I ground a few batches and ended up with all this cooked venison hamburger.

 

cooked hamburger for freezer

 

I froze 2 – 4 cup bags and one 1 1/2 cup bag. 2 cups of cooked hamburger is about 1 pound.

 

I used 4 cups to make Philly Cheesesteak Sloppy Joes. They are really good! Look for the recipe coming soon!

 

Philly Cheesesteak Sloppy Joes Sandwiches

 

We had some Oreo Churros for a snack one night recently They were good. I am giving away 2 boxes of Oreo Churros, so click on over and enter to win!

 

Oreo Churros

 

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- – Leftovers and perogies

Sunday – soup & sandwich day – Sandwiches, then a Fish Fry at church in the evening

Monday – chicken or turkey –  BBQ Chicken, crispy potatoes, corn, homemade applesauce

Tuesday – pizza/pasta – Spaghetti with venison meat sauce, broccoli

Wednesday – Taco Night- Tacos with all the fixin’s

Thursday – pork or beef – Sausages with onions & peppers, homemade mac & cheese, green beans

Friday venison  – Venison roast, rice, Basil Glazed Carrots

 

 

For more ideas, visit Menu Plan Monday

 

In the Kitchen with Linda & Dinner Menu

I’ve been plugging away in the kitchen. Nothing spectacular. Just food and dishes. sigh…..the dishes never end! lol

 

I found some boneless pork loin chops in the freezer I had forgotten about. So I cooked those last week.

 

pork chops

 

I tried something new last week, Ranch Glazed Carrots. They come out great! Recipe coming soon!

 

ranch glazed carrots

 

I served both of those with some fried potatoes and homemade cinnamon applesauce. The family was very happy. lol

 

pork chops ranch glazed carrots fried potatoes homemade applesauce

 

Saturday, after grocery shopping, I didn’t feel like cooking. So I quickly heated up some leftovers and boiled some water to cook these perogies.  I served them with my favorite jarred spaghetti sauce and some parmesan cheese. Yum! My family really loves perogies. They very much dislike having to follow a serving size. lol

perogies

 

This week, my son is at church camp. Taking one person out of the house really makes a difference. Especially when it is a teenage boy that is always hungry! lol So I’m taking it a little easy this week in the kitchen. I sure would like to take a whole week off. That’s not going to happen, though! lol

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- – Leftovers and perogies

Sunday – soup & sandwich day – Chicken strips and homemade macaroni & cheese – My daughter cooked!

Monday – chicken or turkey –  Venison, left over mac & cheese, beets

Tuesday – pizza/pasta – pizza and salad

Wednesday – Taco Night- Taco salads from the local restaurant

Thursday – pork or beef – Philly Cheese Steak Sloppy Joes, glazed carrots

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

*This post contains an affiliate link. If you click the link and make a purchase, I will receive a small commission.

In the Kitchen with Linda & Dinner Menu

*This post contains an affiliate link

 

I should know better. I do really. But for some reason I skipped making a menu the last couple of weeks. Our meals have suffered. Our nutrition has suffered. I have suffered.

 

Making a menu keeps me on track. It cuts down on the time I spend in the kitchen. Seeing our menu written down in black and white helps me to see what we are lacking in our diet, usually vegetables, and what we have too much off, usually carbs. ugh. I am better able to see what we are eating and what I need to do to get our nutrition where it should be.

 

Another plus to making a menu is I usually stick to what’s on the menu so I save myself the time of walling around the kitchen trying to come up with something to make.

 

I know that I am not alone with all of that. That’s why I encourage everyone to make a menu.

 

Now onto some yummy food pictures!

 

We, well, my son, cooked hamburgers over our fire pit.

 

cheeseburger

 

I tried a new recipe from the Venison Cookery cookbook that I have. Bacon Wrapped Venison Tenderloin. My pork bacon got lost, I later found it hiding behind the eggs, so I used turkey bacon. I think it would be better with pork, though.

 

I seasoned the tenderloin with salt, pepper, onion powder, garlic powder, then wrapped the bacon around it. I secured it with toothpicks. I then browned it in butter.

 

bacon wrapped venison tenderloin

 

After browning, the recipe said to cover the skillet, and let it cook, turning occasionally.

 

It came out great!

 

bacon wrapped venison tenderloin

 

It looked good after slicing!

 

bacon wrapped venison tenderloin

 

And looked great on my plate! I served it with homemade cheesy noodles and corn on the cob. Corn was on sale when I went shopping!

 

For the cheesy noodles, I cooked a package of egg noodles and drained them. I added some milk, salt, pepper, onion powder, garlic powder, mozzarella cheese, and parmesan cheese. I didn’t measure anything, lol. Surprisingly, lol, they tasted pretty good!

 

venison tenderloin noodles corn

 

Sunday, we had BLT’s. Actually BLTC. Gotta have the cheese. Cheddar cheese slices to be exact. Yum!

 

blt

 

Now that I made a menu for this week, I should have a much easier time in the kitchen this week!

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- – Hot dogs, baked beans, salad

Sunday – soup & sandwich day – BLT sandwiches, chips

Monday – chicken or turkey –  Turkey, slow cooker mashed potatoes, peas

Tuesday – pizza/pasta –  Chicken Pasta salad made with turkey

Wednesday – Taco Night- Beef tacos with all the fixin’s

Thursday – pork or beef – Boneless pork chops, fried potatoes, ranch carrots, homemade applesauce

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

*This post contains an affiliate link. If you click the link and make a purchase, I will receive a small commission.