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Wow!!!    It has been awhile since I blogged and so much has changed!!  I’m excited that the dust has begun to settle and I can get back to photography- with my newest model- trying new home cooked meals and exploring Alaska with my family 🙂  YAY!!!  Stay tuned, life is pretty damn good 🙂

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Ok….so once again this is actually my husband’s recipe.  I’m still going to take credit for this delicious, super easy dinner though 🙂  Unfortunately, I don’t have any photos of the sizzling steaks after they are cooked because they were devoured before the camera was pulled out.  Yes, they are that good!!

Ingredients:

  • 2 lbs Tri-Tip Steak
  • Lemon Pepper to taste
  • Garlic Powder to taste
  • Lawry’s Seasoning Salt to taste
  • 1/2 cup worcestershire sauce
  • 2 tbsp dried, minced onions
  • 1 tbsp soy sauce
Directions:
  1. In a large container with a lid mix all ingredients together
  2. Marinate steaks in sauce for at least 4 hrs.  Flipping at 2 hrs
  3. Preheat grill
  4. Grill delicious steaks to a perfect medium rare, or however you like yours.
  5. Serve hot with delicious sides!!
This recipe isn’t a precise recipe because we have never actually measured any of the ingredients.  We just mix it all up until it smells good and then put the steaks in the fridge to soak it all up.

This delicious recipe is actually my husband’s recipe.  We always use moose meat for these burgers, however if you’re using beef you can skip the egg.  That is just added in to help the meat stick together since moose is so lean.

Ingredients:

  • 1 lb lean burger- moose or beef
  • 1 egg
  • 1/3 cup Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp Lawry’s Seasoning Salt
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • 1/2 onion, chopped
  • 1 egg
  • 6 slices cheddar cheese
  • 6 pineapple slices
  • lettuce
  • ketchup and/or mayo
  • 6 burger buns

Directions:

  1. In a large bowl mix together soy sauce, Worcestershire sauce, lemon pepper, seasoning salt, garlic powder, and onions.
  2. Mix burger into sauce.
  3. Add the egg.  Mix very well.
  4. Form burger into six patties.  Keep in mind what kind of grill you have,we have an infra-red grill so our patties will poof out.  Most other grills allow the patties to shrink.
  5. Grill burgers
  6. When burgers are completed turn the grill off and put a slice of cheese on each burger.   Shut the grill and allow cheese to melt.
  7. Serve on buns with ketchup, mayo, lettuce and pineapple.
  8. Enjoy!

In our house we love tacos, burritos, enchiladas, and just about anything with a Mexican Flair.  I was slapping together a quick meal one night was surprised by how delicious this was.

Ingredients:

  • 1/2 a rotisserie chicken- shredded
  • 1 bell pepper- sliced and diced
  • 1/4 cup taco seasoning
  • 2/3 cup water
  • 1 onion, sliced and diced- optional

Directions:

  1. In pan heat up onion if desired and bell pepper on medium
  2. Add shredded chicken
  3. Sprinkle taco seasoning over it and add water
  4. Allow chicken to heat thoroughly
  5. Serve in tacos, burritos, or even taco salad

I love easy and delicious recipes!


Growing up my family was famous for their chicken wings.  They were spicy and sweet and delicious, and very messy.  I played around in the kitchen to figure out a way to make this treat boneless….and here are the delicious results!

Ingredients :

  • 1 boneless, skinless chicken breast
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp white wine
  • 1 tbsp Franks Red Hot Hot Sauce
  • 1/4 cup flour
  • 1/4 cup bread crumbs- I like Italian Seasoning
  • 3 tbsp olive oil

Directions:

  1. In a medium bowl mix the flour and bread crumbs together
  2. chop up the chicken into cubes that are about 1″
  3. mix chicken in flour mixture, make sure each piece gets a good coating
  4. Heat oil in a large pan
  5. Stir fry flour coated chicken- set aside
  6. in a sauce pan melt butter
  7. add white wine, Frank’s Red Hot and brown sugar, mix well
  8. take chicken and add to hot sauce, mix thoroughly
  9. Enjoy!  let cool before eating 😉

 


This is one of my husbands favorite meals.  It’s especially delicious on cold winter days.  The secret to this simple recipe is to make your own mushroom soup.  I’ve broken it down into to parts, starting with the soup.  Enjoy!

Ingredients :

  • 1 tbsp butter
  • half an onion, sliced and diced
  • 5 mushrooms, sliced
  • 1 cube chicken bullion
  • 1 cup water

Directions

  1. Saute onions and mushroom in butter
  2. in a different pan bring water to boil, add chicken bullion
  3. add chicken bullion to sauted mushrooms
  4. Set aside

Ingredients

  • 1 lb ground meet, beef or moose
  • 1 tsp garlic powder (if you have fresh garlic mince it up and use that!)
  • 1 tsp lemon pepper
  • 1 tsp Lawry’s Seasoning Salt
  • half an onion, minced
  • 1 tbsp flour
  • 5 mushrooms, ends cut off and cut into quarters
  • 2 stalks chives, sliced
  • 1 cup sour cream

Directions

  1. In a large pan brown the meat with onions, garlic powder, lemon pepper, and seasoning salt.
  2. Drain meat
  3. Sprinkle flour on meat, mix in
  4. Add mushroom soup mixture to pan, heat thoroughly, reduce heat
  5. Mix in sour cream
  6. Add mushrooms and chives
  7. serve over egg noodles


Today was a beautiful, cold fall day.  Willow and I took advantage of the sunny weather and went for a little walk.

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After our walk I decided to experiment in the kitchen.  Here is Akbirdie’s take on a classic, chicken pot pie.  I think I may still have some tweaking to do on this recipe, but over all it came out pretty good.

 

 

 

 

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Crust:

  • 1 stick of butter- chilled and cut into bits
  • 1.5 cups of flour
  • 1/4 cup parmesan cheese
  • 2 tbsp parsley
  • 2 tsp pepper
  • 3 or 4 tbsp cold water

this part of the recipe came from http://www.squidoo.com/homemade-chicken-pot-pie

Filling:

  • 3 peeled potatoes, peeled sliced and diced
  • 3 carrots, peeled sliced and diced
  • 2 stalks of celery chopped up
  • 1 can of corn
  • 3 cups precooked, shredded chicken
  • 2 cubes chicken boullion, 2 cups water
  • 2 cups milk
  • 1/2 stick butter
  • seasonings to taste, ie poultry seasoning
  • 3 tbsp flour

Directions:

  1. Mix flour, parmesan cheese, parsley, and pepper in a large bowl
  2. Add chunks of butter
  3. Add water one tsp at a time until batter starts to form (you may need to use your hands)
  4. Divide into two even sized balls, wrap and place in refrigerator for 30 mins.
  5. After 30 mins remove from refrigerator, roll out dough and put in pie pan. Leave one ball of dough for the cover of pie.

Filling Directions:

  1. Boil water with chicken boullion.
  2. Add potatoes, carrots and celery.  Let simmer for 20 mins
  3. Add shredded chicken
  4. In a large saucepan melt butter, slowly add milk and flour.  Stir until thick
  5. Add milk and butter mixture to veggies
  6. Add in any seasonings and corn, let sit on low heat for 5 mins.
  7. Pour into crusted pie pan.  (I only used about half of my filling)
  8. Roll out other ball of dough nice and flat, place on top of filling.  Crimp edges of pie and make slices in crust top to act as vents for heat and steam.
  9. Cook in oven at 425F for 15 minutes
  10. Reduce heat to 325F and cook for another 15 minutes
  11. Remove from oven, let cool and serve warm
  12. Enjoy!  I enjoyed mine with a tall glass of milk

This is a good starter recipe, however it didn’t come out as creamy as I would’ve liked.  I also wanted to add half a cup of cheese to the filling and forgot.  Over all this was a good recipe, and one i will play with again very soon.  Perfect for a cold fall day!

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