Creamy Coleslaw

Posted on September 5, 2011 by okieranchwife

A favorite for summer holidays and picnics! This recipe is easliy doubled if you are feeding a crowd.

  • 1/3 cup Olive Oil Mayonnaise
  • 1/4 cup Sour Cream
  • 1 tablespoon Apple Cider Vinegar
  • 3/4 teaspoon Sugar or Sugar Substitute
  • 1/2 teaspoon Sea Salt or Kosher
  • 1/2 teaspoon Black Pepper or Red Cayenne (We like the red cayenne powder because it is easier on our stomachs.)
  • 2 teaspoons Celery Seeds
  • 1 pound Green Cabbage, fine sliced or shredded in a food processor
  • 2 medium Carrots, peeled and shredded

Combine all ingredients and mix well. Place in airtight storage container and chill in fridge for 1 hour before serving.

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Black Walnut Pie

Posted on September 5, 2011 by okieranchwife

I love our Black Walnut trees. There are several along our driveway. There is a monster 100′ one by the old farmhouse that was the original house on our property. We think it was built pre-1900. Definately pre-Oklahoma Statehood (Nov. 16, 1907).  The taste of American black walnuts are so much more complex than English walnuts. Black walnuts have a smoky tang that reminds me of walking through the woods on a cool Autumn day. They are excellent in ice creams, pies, and even paired with blue cheese in a salad. You can get black walnut extract to add flavor but not the crunch to your recipes and you can buy the nut meat but it is very expensive because it is a hard nut to crack. We are so fortunate to have mature trees and I don’t mind the extra effort to get the nuts.

  • 1/2 cup Butter (I use salted)
  • 1 cup Brown Sugar, loose packed
  • 2 eggs
  • 1 teaspoon Vanilla Extract (If you are feeling adventurous try a real vanilla bean and scrap the seeds into the mix)
  • 1 unbaked 9″ chilled Pie Shell
  • 3/4 cup Black Walnuts

Preheat oven to 350 F.

Melt butter in a medium sauce pan over low heat. Stir in sugar. Beat in one egg at a time and add vanilla. Pour into the pie shell. Sprinkle nut meat over the entire pie. Bake until firm about 45 minutes. Serve warm or at room temperature. Can be paired with vanilla ice cream with a dash of black walnut extract in it.

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Garlic Aioli

Posted on September 4, 2011 by okieranchwife

Don’t worry aioli (a-oh-lee) is just a different name for mayonnaise. This is wonderful on burgers or hot dogs. It can also used a dipping sauce.

  • 4 cloves of Garlic, peeled and pressed
  • 1/2 cup + 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1 large Egg Yolk at room temperature
  • 1 1/2 tablespoons Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon Sea Salt

Heat the EVOO and garlic in a small saucepan over medium heat until the garlic just starts to brown about 5 minutes. Remove from the heat and set aside for 20 minutes. Strain out the garlic solids and discard. Cool the oil completely. If the oil isn’t cooled enough the aioli will break and you’ll get scrambled egg.

In a large bowl whisk egg yolk, lemon juice, mustard and salt together. While whisking add in the garlic oil in a very thin stream until all oil is gone. Serve immediately or keep in fridge for up to 3 days.

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Spicy Mustard Dip

Posted on September 4, 2011 by okieranchwife

This mustard dip pairs so nicely with cubes of cheese, pretzels or even veggies.

  • 1/4 cup Olive Oil Mayonnaise
  • 1 tablespoon Spicy Brown Mustard
  • 1/4 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Soy Sauce
  • 2 drops Habanero Hot Sauce (listed under the snack category) Can use any commercial hot sauce you want as a substitute.

Mix all ingredients together. Can use immediately or store in an airtight container for at least 3 weeks.

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Habanero Hot Sauce

Posted on September 4, 2011 by okieranchwife

This is a nice fast sauce to make at home. You can use a couple drops of this in scrambled eggs or almost anything! Great taste! Nice heat!

  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 2 cloves Garlic, peeled and pressed
  • 1 small Tomato, peeled and deseeded, chopped (about 1/4 cup)
  • 1/2 cup White Vinegar (Try White Wine Vinegar for a different taste)
  • 1/2 pound Habaneros, deseeded and minced
  • 1 teaspoon Sea Salt

Heat EVOO in a saucepan over medium low heat. Add garlic and cook until soft about 2 minutes. Don’t brown. Add the tomato and cook another 1 minute. Add the habs, vinegar and salt. Simmer for about 2 minutes. Transfer to a small bowl and refrigerate for 2 days. Strain out the solids with a mesh sieve and discard. Store in an airtight container. This will last for about 3 months in the fridge.

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Hamburger Soup

Posted on September 3, 2011 by okieranchwife

This is my husband’s recipe and we had it for lunch today. He told me that he remembers his mother having a big pot of this soup on the stove during the winter.

  • 1 pound ground Bison or Beef
  • 1 teaspoon Fuzz’s No Salt Cajun Blend
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 medium Onion, chopped
  • 1 can (15 ozs) whole Corn, undrained
  • 1 can (15 ozs) Green Beans, undrained
  • 1 can (15 ozs) diced Tomatoes, undrained
  • 1 can (15 ozs) Red Kidney Beans, undrained
  • 1 can (15 ozs) Mixed Vegetables, undrained
  • 1 can (10 ozs)  Rotel type diced Tomatoes with green Chilies
  • 3 cloves Garlic, peeled and pressed
  • 3 ribs Celery, chopped
  • 1 tablespoon Fuzz’s No Salt Cajun Blend
  • 1 large fresh Tomato, diced
  • 2 cups Water
  • Sea Salt and Pepper to taste

Heat the EVOO over medium heat in a cast iron Dutch Oven. Saute onion and garlic about 5 minutes. Add the ground meat and 1 teaspoon of Fuzz’s No Salt Cajun Blend and cook until meat is no longer pink, about 8 to 10 minutes. Add all remaining ingredients and simmer on medium low for 1 1/2 hours. Season with salt and pepper to taste. Can be served with cornbread.

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Tomatoey Mac and Cheese

Posted on September 3, 2011 by okieranchwife

I found this recipe on Paula Deens website. Paula used whole fresh tomatoes in her version. I added the panko bread crumbs and the smoked cheese.

  • 4 tablespoons Butter
  • 2 cups uncooked Elbow Macaroni, Wheat or Brown Rice
  • 2 tablespoon Onion, minced
  • 4 tablespoons All Purpose Flour or Wondra
  • 1 teaspoon Sea Salt
  • 3/4 tablespoon dry Mustard
  • 1/4 teaspoon Paprika
  • 2 cups Milk
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Smoked Gouda type Cheese
  • 1 can (15 ozs) Diced Tomatoes
  • 2 cups Panko Breadcrumbs
  • Pepper to taste

Preheat oven to 375 F. Spray a 13x9x2 baking dish.

Bring 6 cups of water to boil over high heat. Add macaroni and cook until al dente. Drain and set aside.

Melt the butter and saute onion until tender over medium heat. Don’t brown the onions. Add flour, salt, dry mustard and paprika. Mix well. Stir in the milk and cook until thickened, about 5 minutes. Add the cheddar cheese and mix well. Place the mac and cheese mix the baking dish. Cover the mix with the tomatoes. Cover tomatoes with the smoked cheese. Cover the cheese with the panko breadcrumbs. Bake for 40 minutes. Serve hot.

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Barley and Mushroom Stew

Posted on September 2, 2011 by okieranchwife

For a change from meat based stews, this is a great option. But I love the meaty ones!!

  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 2 small Leeks, washed well and use only white and pale green parts
  • Sea Salt and Pepper to taste
  • 8 ozs of White Mushrooms or Baby Portabella mushrooms, sliced
  • 2 cloves Garlic, peeled and pressed
  • 1 can (15 ozs) diced Tomatoes with juice
  • 1 cup Pearl Barley
  • 4 cups Low Sodium Vegetable Broth or Home made
  • 1 bunch Kale, destemmed and coarse chopped

Over medium heat in a large pot heat the EVOO and add leeks. Season with salt and pepper. Saute until leeks are tender about 5 minutes. Add mushrooms and garlic and saute until mushrooms begin to brown stirring often, about 10 minutes. Add tomatoes and juice, barley and broth. Reduce heat to medium low, cover and simmer about 20 minutes. The barley should be almost tender.  Add kale and more broth or water to keep a stew consistency. Don’t let it dry out. Simmer for 10 minutes.

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Pork and Sauerkraut

Posted on September 2, 2011 by okieranchwife

I get recipes from all different places and twist them to suit us. I don’t know where I found this recipe but I have not changed a thing.

  • 2 pounds country style Pork Ribs
  • 1 medium Onion, chopped
  • 1 tablespoon Extra VIrgin Olive Oil (EVOO)
  • 1 can (14 ozs) Sauerkraut undrained
  • 1 cup Applesauce
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Caraway Seeds
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Pepper

Preheat oven to 350 F.

In a cast Iron Dutch Oven, cook the ribs and onion in EVOO until the ribs are browned and onion tender. Combine the remaining ingredients and pour over ribs. Cover and bake for 1 1/2 to 2 hours until ribs are tender.

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Chicken Fried Bison Steak

Posted on September 1, 2011 by okieranchwife

Okay, it’s confession time. My future husband was moving me from that un-specified North East state in the summer of 2005. We had just crossed the Mason Dixon Line and needed to stop for lunch. He suggested “Chicken Fried Steak” at the Flying J truck stop.  I replied, “I’m not in the mood for chicken right now”.  After he stopped laughing, he explained what it was. Yup, that was my first introduction to Southern cooking. This is his recipe. I never try to cook it. He is the Maestro Fryer.  I do make my loaded mash potatoes and Sawmill Gravy though.

  • 1 thin Bison or Beef Cube Steak per person
  • 2 large Egg, beaten
  • 1 cup Whole Milk
  • 2 cups All Purpose Flour
  • 2 teaspoons Fuzz’s No Salt Cajun Blend
  • 1 teaspoon powdered Garlic
  • 1 teaspoon ground Red Cayenne Powder
  • 1/2 teaspoon Red Chili Powder
  • Canola or Vegetable Oil

Heat about 1/2 inch of oil over high heat in a cast iron skillet. In a shallow bowl mix the milk and eggs. In another shallow bowl mix the flour and spices.  Season meat with any seasoning of your choice. Dip the meat in the egg/milk mix. Then dredge in flour. Dip meat in egg/milk mix and dredge in flour mix again. Immediately put in the hot oil. You need the oil to be very hot so the flour coating doesn’t get greasy. Also if the oil is not hot enough the coating may fall off the meat.  Cook the meat about 1 1/2 minute on each side. Remove to plate and place on a paper towel. Enjoy!

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