Sides Archives - Wife Of A Hunter

Ground Venison Smoked Baked Beans

Sophie May — Thu, 18 Jul 2024 18:50:46 +0000

Hey there! If you’re looking to bring a show-stopper to your next family BBQ, you’ve got to try these Ground Venison Smoked Baked Beans. They’re not just your average baked beans—these are packed with flavors that’ll make your taste buds dance and keep everyone coming back for more.

We’re taking a classic favorite and giving it a wild upgrade with ground venison, adding a hearty, smoky twist that complements the sweetness and tang of traditional baked beans. Tossed with crispy bacon, a hint of spice from jalapeños, and a blend of savory sauces, these beans are a guaranteed crowd-pleaser.

Cooked low and slow in the smoker, each spoonful captures the essence of BBQ with just the right mix of smokiness and richness. So, grab your smoker and let’s get those beans bubbling. Get ready to serve up a side that’s as hearty as it is delicious—perfect for any gathering where good food and good times are on the menu!

Ground Venison Smoked Baked Beans

These will be an absolute hit at your next family gathering!

Course Appetizer, Dinner, Side Dish

Cuisine American

Keyword BBQ, Beans, Ground Venison, Side, Side Dish, Smoked, Venison

Prep Time 35

Cook Time 3

Total Time 3 35

Servings people

Author Sophie May

Equipment

smoker
foil casserole dish

Ingredients

1 large sweet/yellow onion diced
1 red bell pepper deseeded and diced
1 jalapeño deseeded and diced
1/2 lb thick cut bacon
4 cloves garlic minced
1 lb ground venison
3 15 oz cans Pork & Beans
1 T Dijon mustard
1 T yellow mustard
1/4 C brown sugar
1/3 C ketchup
1/4 C molasses
1 T Worcestershire
1 T soy sauce
2.5 T favorite rub I used Chupacabra
salt and pepper to taste

Instructions

Preheat smoker to 250℉. Any chips will work. I used apple, but any will taste yummy. Grease the foil casserole dish.
In a pan over medium heat, cook the bacon. Once cooked, remove bacon from the pan and chop it.
Next, using the bacon grease, cook the diced peppers for 2 minutes. Then add onions in and cook for a total of 10 minutes or until everything is browning and fragrant.
Add in venison, garlic, and rub seasoning. Cook for 15 minutes or until fully cooked. Make sure to break up the meat.
Add in Pork & Beans, sauces, brown sugar, and bacon. Fully combine.
Transfer to your grease casserole pan.
Smoke for 2-3 hours or until desired thickness. ENJOY!

The post Ground Venison Smoked Baked Beans appeared first on Wife Of A Hunter.

Curtido

Sophie May — Wed, 23 Nov 2022 03:50:10 +0000

Curtido is a traditional Central American dish to pair with anything from tacos to delicious pupusas!

Curtido is normally a lightly fermented cabbage mixture, slightly reminiscent of sauerkraut in preparation, but something I enjoy a lot more than sauerkraut. My dish is not fermented so it is not the same as your traditional Curtido. With how busy my husband and I are, and how slam packed our refrigerator is with Thanksgiving food, I went with a slightly faster approach.

My Curtido is more of a quick pickle. This works with the vinegar giving it some tanginess, that you would normally get from a few days of fermentation. Granted it is not traditional and the flavor is coming from different chemical reactions, but this is much faster for people making dinners on the fly!

So if you are looking for an authentic Curtido I would suggest looking elsewhere, but if you want something quick to pair with your Venison Pupusas give it a try!

Curtido

This Curtido recipe pairs perfectly with Venison Pupusas

Course Salad, Side Dish, Slaw

Cuisine El Salvadorian

Keyword Coleslaw, El Salvador, Slaw

Prep Time 10

Marinating Time 1

Total Time 1 10

Servings large bowl

Author Sophie May

Ingredients

1 C water
1/4 C white vinegar
1.5 T salt
3 C shredded cabbage mix with carrots a coleslaw starter bag from the store works perfectly
2 green onions whites AND greens chopped
1/2 T Mexican oregano
1 jalapeño sliced or chopped depending on your preference; remove seeds to reduce heat if you like

Instructions

Bring the water, vinegar, and salt to a boil.
Place remaining ingredients in a bowl that will fit all ingredients and in your fridge.
Once liquid mixture is boiling, cover the vegetables in the bowl. Stir to combine. Cover and let marinate in the fridge.*

Notes

*When making the pupusas, I make the salsa first and then this so they can both be flavoring up and cooling in the fridge while I make the pupusas.

The post Curtido appeared first on Wife Of A Hunter.

Smoked Mac & Cheese

Sophie May — Wed, 11 May 2022 01:19:05 +0000

Smoked meat is amazing, but don’t forget about smoked sides. This Smoked Mac & Cheese will go great with any meal!

I’ve been loving my new smoker (Sophie5 for 5% off at Zgrills)! All the different meats I’ve made on it have been delicious, but I haven’t really tried any sides. This smoked mac & cheese changed all of that.

If you’ve seen, or tried, the viral trend of smoking a block of cream cheese, you know cream cheese smokes great. I decided to use this to my advantage and use it in my mac and cheese.

I started out just smoking the cream cheese with some jalapenos and seasoning for…. Then I added it to some large elbow noodles and mixed it all together. I topped it with some shredded swiss and gruyere cheese and then threw it back into the smoker.

It came out smoky with a little spice from the jalapenos. It was amazing and would’ve paired great with the meat I was using if it had turned out lol. Let me know if you guys make it and how it goes in the comments and ENJOY!

Smoked Mac & Cheese

Delicious smoked mac & cheese to pair with whatever dish you have.

Course Side Dish

Cuisine American

Keyword Mac and Cheese, Macaroni, Side, Smoked

Prep Time 1 15

Cook Time 30

Total Time 1 45

Servings pan

Author Sophie May

Equipment

aluminum tray
Z Grills Smoker Sophie5 at checkout

Ingredients

8 oz cream cheese
2 jalapenos thinly sliced
1.5 tsp mustard powder
0.5 tsp garlic powder
salt to taste
pepper to taste
1.5 C half and half
2 C gouda shredded
6 oz Swiss and Gruyere shredded cheese
1/2 C milk
24 oz large elbow noodles

Instructions

Set your smoker to 225°F.
I used a competition blend of pellets.
In a aluminum pan (around 9 inch x 9 inch x 2 inch square pan) put your cream cheese, jalapenos, and seasonings.
Put in your smoker and cook for an hour or until the jalapenos start to get a wilted crispy look.
Cook your noodles according to the instructions on the packet, while the cream cheese mixture smokes.
Remove the cream cheese mixture from the smoker and add in the rest of your ingredients and cooked noodles to the pan, except for the swiss and gruyere cheese.
Mix all ingredients together thoroughly in the pan.
Once thoroughly mixed, top with the swiss and gruyere cheese and season with more salt and pepper to taste if desired.
Return to the smoker and cook for an additional 30 minutes, or until desired crispiness.
ENJOY!

The post Smoked Mac & Cheese appeared first on Wife Of A Hunter.

Lemon Feta Orzo

Sophie May — Sun, 11 Jul 2021 22:14:45 +0000

Lemon Feta Orzo is a delicious and easy to make side. It is perfect for your Greek dishes. Serve it warm or cold, this dish is sure to satisfy.

Lemon Feta Orzo

The perfect side for any Greek Dish.

Course Side Dish

Cuisine Mediterranean

Keyword Mediterranean, Orzo, Side

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Author Sophie May

Ingredients

16 oz orzo uncooked
2 T extra virgin olive oil
1 C feta plus more if desired
1 tsp fresh lemon juice
1 tsp kosher salt
1 tsp oregano dried

Instructions

Cook orzo according to package directions.
Drain and set in large mixing bowl.
Add all ingredients and stir until well combined. The feta should be chunky. Some may melt a bit giving it a creamy texture.
Serve hot or chill in the fridge. Top with extra feta if desired. Enjoy!

The post Lemon Feta Orzo appeared first on Wife Of A Hunter.

Oven-Roasted Salsa

Sophie May — Sun, 09 May 2021 05:04:43 +0000

Growing up in Texas you come to realize there should really be an extra category on the food pyramid strictly for salsa. Any good Mexican restaurant should have delicious chips and salsa waiting for you on the table when you arrive. Honestly, if I go to a Mexican restaurant and the salsa isn’t good, I just assume the rest of the food won’t be either. It’s not just restaurants though. One of our really close family friends delivers homemade salsa at Christmas time (maybe one day I’ll get them to send me over their secret recipe 😊)! Salsa comes with the Texas territory and any good Texan has their own recipe. I have tried and failed many a time to make a good salsa and I finally did it! Please enjoy this good oven-roasted salsa.

Oven-Roasted Salsa

Tasty bright tasting salsa to pair with whatever you want!

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword Appetizer, Mexican, Salsa, Side Dash, Tex-Mex

Prep Time 15

Cook Time 25

Total Time 40

Servings Large Mason Jars

Author Sophie May

Equipment

Food Processor

Ingredients

8 Roma Tomatoes quartered
1 large white onion wedged
2 tbsp olive oil
6 large garlic cloves peeled
2 jalapenos deseeded for less spice if desired
1/3 cup cilantro
1 lime juiced plus more to taste
1 tsp kosher salt
1/2 tsp cumin
1/2 tsp sugar

Instructions

Set oven to high broil.
Line a baking sheet with foil. Place tomatoes, onions, garlic, and jalapenos on the baking sheet and toss with olive oil. Place in oven and roast until charred (~15 minutes).
Remove from oven and place vegetables in food processor. Pulse until you get a good chunky mix.
Add in remaining ingredients and pulse until combined and reaches desired consistency.
Add any extra lime and salt if you desire.
I prefer to refrigerate the salsa to flavor up more and chill, but you can serve it warm out of the food processor if you wish. ENJOY!

The post Oven-Roasted Salsa appeared first on Wife Of A Hunter.

Quail Southwestern Egg Rolls

Sophie May — Wed, 28 Apr 2021 20:20:38 +0000

My grandma and mom would often take me out to lunch to eat as a child. Every once in a while, they would take me to Chili’s. Chili’s is underrated. I would get the “Triple Dipper” sampler appetizer as my meal and, of course, one of the three options I would pick was the southwestern egg rolls. Those bad boys are freaking delicious. They are a little spicy and a whole lotta flavorful. The avocado type of sauce you dip them in is cool and cancels out any overwhelming tang. With quail in the freezer, and a constant hunger for egg rolls, there was only one recipe that I truly needed to recreate over the weekend, and it was these. Quail Southwestern Egg Rolls.

Quail Southwestern Egg Rolls

Chili's has nothing on these!

Course Appetizer

Cuisine American, Mexican

Keyword Chili's, Copycat, Egg Rolls, Southwestern, Tex-Mex

Prep Time 30

Cook Time 15

Total Time 45

Servings Egg Rolls

Author Sophie May

Equipment

Ingredients

Egg Roll Ingredients

8 oz skinless boneless quail breasts
vegetable oil enough for frying and cooking meat
2.5 tbsp red bell pepper finely chopped
1 stalk green onion finely chopped
1/3 cup canned corn
1/3 cup blacked beans rinsed
2 tbsp frozen spinach thawed and drained
1/2 jalapeno deseeded and finely chopped
1/2 tbsp fresh parsley finely chopped
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne pepper
salt and pepper for seasoning throughout
1 cup Monterey jack and mild cheddar with jalapenos I find this at HEB if you can't pepper jack works
10 tortillas ~6 inches in diameter

Dipping Sauce Ingredients

1.5 tbsp Hidden Valley buttermilk ranch seasoning
1/2 cup buttermilk
1/2 cup mayo
1 tomatillo peeled
1 clove garlic minced
1/4 cup cilantro
1/2 jalapeno deseeded
1/4 tsp lime juice
1/3 cup sour cream

Instructions

Dipping Sauce Instructions

Put all ingredients into a food processor or blender and blend until well mixed.
Chill in refrigerator while putting together egg rolls. This sauce is only good for ~1-2 days because the buttermilk will start to curdle any longer.

Egg Rolls Instructions

Season quail meat with ~1/8 tsp salt and ~1/8 tsp pepper.
In a sauté pan heat ~2 tbsp of oil on high heat. When oil is hot add the quail and cook till no longer pink in the middle ~2 minutes. Then set aside to cool.
When the quail is room temp or cool enough to handle finely chop.
In the same pan over medium heat add ~1 tbsp of oil. Then add bell pepper and green onions and cook until tender (not browned). Add the quail, corn, beans, jalapeño, spinach, parsley, cumin, chili powder, cayenne powder, and salt and pepper to taste.
Combine and cook for ~4 minutes. Add cheese and then stir until completely melted and then remove from heat.
Place tortillas on a plate, cover with a damp towel, and microwave for ~30 seconds. This will make it easier to roll the egg rolls without the tortillas breaking.
Then place the filling in the egg rolls and roll them like a mini burrito. Folding the ends in first and then rolling it tightly. I kept them sealed by poking a toothpick through the side of the egg roll.
Heat the frying oil to 375 °F and deep fry the egg rolls for 3-4 minutes or until desired golden brown.
Pair with dipping sauce and ENJOY!

The post Quail Southwestern Egg Rolls appeared first on Wife Of A Hunter.

Sophie’s Strawberry Jam

Sophie May — Fri, 16 Apr 2021 15:53:17 +0000

I call this recipe Sophie’s Strawberry Jam. It is my take on strawberry jam and it might not be too out of the ordinary, but it sure is tasty!!

The Poteet Strawberry Festival was this past weekend, so I took the opportunity to buy a gagillion strawberries. I mean, they are fresh, delicious, and who doesn’t love helping local farmers?

With a gagillion strawberries on hand, I had just as many recipes flowing through my head. Unfortunately, some of the strawberries got soft on the trip home and needed to be used immediately. A jam is the perfect recipe for strawberries that need a second life.

This recipe doesn’t make a ton, but can sure as heck be doubled, tripled, even quadrupled if you so desire. You can use it on toast, to top ice cream, honestly wherever you think strawberries should go. This jam didn’t even last a day in my house it was so good!

Grab some bread, toast it up, slather on some butter and this jam *Chef’s Kiss*

Sophie's Strawberry Jam

Who doesn't love a good strawberry jam?? Throw this bad boy on just about thing and you'll be glad you did!

Course Dessert, Main Course, Side Dish

Cuisine American, Southern

Keyword Jam, Jelly, Strawberry

Prep Time 10

Cook Time 15

Total Time 25

Servings pint

Author Sophie May

Equipment

Wide Mouth Funnel

Ingredients

1 lb strawberries tops cut off, hulled, and sliced
1 2/3 C sugar
2 T & ½ tsp lemon juice freshly squeezed
1 small mason jar and lid 1 pint
Water enough to boil mason jar*

Instructions

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

Notes

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

Ingredients:

1 lb strawberries (tops cut off, hulled, and sliced)

1 2/3 C sugar

2 T & ½ tsp lemon juice (freshly squeezed)

1 small mason jar and lid (1 pint)

Water (enough to boil mason jar)*

Directions:

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

The post Sophie’s Strawberry Jam appeared first on Wife Of A Hunter.

Great Grandma Josie’s Deviled Eggs

Sophie May — Sun, 04 Apr 2021 20:05:37 +0000

My great grandma’s parents immigrated to the United States from Czechoslovakia (or the Czech Republic as it is called today). My great grandma was amazing in the kitchen and since it is Easter, I wanted to post one of my favorite Easter sides she made, deviled eggs! This recipe is too good, and too easy, not to share.

Great Grandma Josie’s Deviled Eggs

My great grandma's deviled eggs recipe!

Course Side Dish

Cuisine American

Keyword American, Deviled Eggs, Eggs

Prep Time 10

Cook Time 0

Total Time 10

Servings eggs

Author Sophie May

Ingredients

12 hard boiled eggs
1/2 lb bacon cooked extra crispy and finely chopped
1/8 C yellow mustard
1/4 C mayo
1/2 C green onions chopped
1/4 C hamburger pickle slices chopped
Paprika for garnish

Instructions

Cut the eggs in half (vertically).
Remove the yolks and place the yolks in a bowl. Set the egg whites aside, on a plate/tray/etc.
Mash the yolks and combine the remaining ingredients (except paprika) with them.
Fill the egg whites with the yolk mixture (~1/2 T rounded). If extra is left, make the filling larger or eat it!! It’s delicious!
Sprinkle paprika on top for garnish. You can omit this. It just adds color.
Enjoy!

The post Great Grandma Josie’s Deviled Eggs appeared first on Wife Of A Hunter.

Chow Mein

Sophie May — Fri, 02 Apr 2021 20:32:51 +0000

Asian takeout is one of my favorite meals. This Asian inspired chow mein pairs perfectly with the orange gator.

Chow Mein

Delicious noodles to pair with your orange gator!

Course Side Dish

Cuisine Asian

Keyword Asian, Chow Mein, Noodles

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Sophie May

Equipment

Ingredients

½ package Taste of Asia Lo Mein Noodles cooked following directions on box and drained.
3 T sesame oil
3 ribs celery sliced into small pieces (should look similar to tiny arches)
½ yellow onion finely sliced
1 C shredded green cabbage
1.5 T soy sauce plus more to taste
1 T oyster sauce

Instructions

Put oil in a wok (or sauté pan) and heat on high.
When oil is hot, add vegetables. Stir.
Let vegetables cook until slightly browned. Stir often making sure all vegetables are getting heated and cooked.
Once cooked, add noodles. Stir to combine. Let any excess water cook off.
Add sauces and stir to combine.

The post Chow Mein appeared first on Wife Of A Hunter.

Mac & Cheese

Sophie May — Wed, 31 Mar 2021 16:16:14 +0000

I wanted an extra thick mac and cheese. I’m talking cheese pull, crispy top, noodles trapping cheese inside them… the whole nine yards. This recipe makes a casserole sized dish serving and let me tell you a secret, I ate the whole thing. Enjoy this deliciousness.

Mac & Cheese

Thick, cheesy, and tasty mac and cheese!

Course Side Dish

Cuisine American

Keyword American, Mac and Cheese, Pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sophie May

Equipment

9x13 casserole dish

Ingredients

32 oz pasta; choose your favorite noodle I used large macaroni because I wanted the noodle to capture some of the cheese in it
16 oz velveeta cut into small cubes
8 oz cream cheese cut into cubes
8 oz shredded cheese choose your favorite. I used gruyere*
1 stick salted butter 1/2 C
1/2 C flour
1 C half & half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp mustard powder

Instructions

Preheat oven to 350 degrees.
Cook pasta as box/bag directs. Drain and set aside.
While pasta is cooking, In a large sauce pan melt butter over medium-high heat. Add flour. Stir until combined.
Add velveeta and cream cheese. Stir until melted and combined.
Add half and half. Stir. Don’t worry, it will be very thick. Add seasonings. Mix well.
Add sauce to drained pasta and mix well!
Place Mac and cheese mixture in a large casserole dish (9x13). Top with shredded cheese.
Bake at 350 for 10-15 min (until cheese melts). Broil on high until cheese gets browned/crispy (2-5 minutes). Watch closely.
Enjoy!

Notes

*Can add extra if desired. It is for topping the Mac and cheese.

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