I am a huge fan of “wild game”, even if most of the stuff that is available is farm raised around here. I pound a few pounds of venison mince the other day and made two recipes (this and the next one). They are delicious. And I am guessing that they are pretty healthy because venison is very lean. Amazingly flavorful for something that is that lean too. While this recipe is a bit time consuming, it is one of the best “cooked” (vs “baked”) things that I have made in recent memory.
It’s not much of a secret that two of my favorite foods are cheese and …. spinach. Yes, spinach. That statement is almost as ridiculous as stating that I love (gasp!) brussels sprouts (which I do), but spinach is something that I could eat every day, every meal. Anything that combines spinach AND cheese is high of the list of favorites, which this does. As we get close to the end of cheese week in the ingredient game, I present this amazing 3-Cheese Manicotti in Creamed Spinach Sauce. It’s vegetarian. It’s filling. It’s delicious and I will be making it over and over again.
These are Maple Bacon Cheddar Biscuits… a little sweet, a little savory, cheesy, bacon-y… which is to say that they are perfect for a breakfast sandwich or as an accompaniment to savory things like soups and chowders too. I like that neither the bacon nor the maple syrup are too overwhelming. The sharp cheddar is just right too.
Hey! It’s Pancake Day! Why, you ask? Well, it’s the last day of Carnival (Mardi Gras or Pre-Lent, all that) and this day has historically been used (apparently since the 1400s?) to use up sugars, eggs, and fat before Lent. Not being the religious sort myself, it was just an excuse for me to make pancakes. 🙂 And because it is citrus week, I went with my absolute favorite pancake recipe: Lemon Ricotta Pancakes with Syrup and Berries. Light, fluffy, just sweet enough but not too tart (lemony) to overpower.