James’ Quick and Easy Deer Chili

When the weather starts getting cool, you want a comforting, hearty dinner to wrap up the day.  Today was one of those perfect days that the weather was perfect.  Cool, absolute sunny skies.  We worked on various projects and by the time we started thinking about dinner, we didn’t have much time to spend on an elaborate meal.  My husband James fixed a fantastic dinner of chunky chili with deer and I made some homemade Mexican cornbread.

James’ Quick and Easy Deer Chili

Ingredients:

1 lb. deer tenderloin

1 tbsp. extra virgin olive oil

1 jar Tabasco Homestyle 7 Spice Chili Starter (Original)

1/2 onion, coarsely chopped

1 jalapeno, seeded and chopped

Seasonings to taste (onion and garlic powders, Tony’s seasoning)

1 can light red kidney beans, drained

Method:

Dice deer tenderloin and brown in olive oil.  Drain into colander.  Add the chili starter mix with beans and tomato, jalapeno and onion.  Return meat to the mixture and add seasonings to taste.  Add beer and mix well.  Allow to simmer for 30 minutes.  Serve hot with cheese cubes and cornbread on the side.

James’ Quick and Easy Deer Chili

 

 

 

 

 

The Verdict:  This was the perfect meal to wind up the day!  The meat being cut into small pieces provided a chunky, hearty chili that was filling and so tasty.  James was worried that the meat would be chewy, but it was so tender and delicious!  This was the first time we used the Tabasco brand chili starter, we normally make homemade.  But we will DEFINITELY be doing this again for a quick and easy meal!

Guest Blogger – Chicken Pot Pie

Tonight, for the first time ever, we have a guest blogger.  My dad always loved cooking while I was growing up and today I still consider him to be one of the best cooks I know!  I’ve been visiting for a couple of days and he cooked something tonight that looked so delicious, I asked him to be a guest blogger.  Here’s Gerry with recipe borrowed from close family friend Tammy!

Tammy’s Chicken Pot Pie

Ingredients:

1 onion, chopped

1/2 bell pepper, chopped

2 TBSP oil

1 pkg chicken thighs, cut into bite-sized pieces

2 cans cream of potato soup

1 bag mixed veggies (corn, peas, green beans and carrots)

salt, pepper and cayenne to taste

1 box Pillsbury pie crust mix (makes 2 shells)

Method:

Preheat oven to 450 degrees.

Spray nonstick cooking spray into the chicken fryer black iron pot.  Add oil, saute’ onions and bell peppers until soft.  Add mixed veggies and soups, stir till mixed and heat through.  Add seasoning and simmer for five minutes.

Meanwhile, make your pie crusts according to package directions (*).  Place one pie crust in the Pyrex pie dish and place dish in the oven for ten minutes.  Remove from oven and set aside to cool.  Lower temperature to 350 degrees.  Fill the pie shell with the chicken mixture, attach top crust to the dish and put into the oven for 30 minutes or till light brown on top.  Remove from oven and let sit for 10 minutes or so.

*I made 2 pies with this, so I used two boxes of Great Value pie crusts, not already in the aluminum pan, the rounds that you roll out. 

Hot out of the oven!

 

 

 

 

 

 

 

Beautiful Chicken Pot Pie

 

 

 

 

 

The Verdict (from Christen):  This is the best chicken pot pie I ever had!  Even my daughter loved the veggies in it!  The flavors were great and the crust was flaky and buttery – perfect!  I can’t wait to make this for my husband sometime soon!