From my home to yours, recipes for your enjoyment. 

Straight from my kitchen and recipes that go in my cookbooks. I hope you enjoy them as much as we do. 

Mongolian Caribou

January 29, 2021

Marinade –

¼ c. rice vinegar

¼ c. soy sauce

2 Tbsp Worcestershire sauce

½ tsp onion powder

½ tsp garlic powder

2 Tbsp garlic, minced

2 Tbsp fresh ginger, minced

1 tsp crushed red pepper

½ tsp salt

½ tsp pepper

2 Tbsp oil

2 lbs Caribou steak (any cut is fine)

Directions – Cut the Caribou into thin strips. Put all ingredients into a gallon Ziploc bag or an airtight container, mix well. Marinate in refrigerator for at least 24 hours. This will break the steak down, making it extra tender.


Mongolian Caribou Ingredients –

1 carrot, peeled and julienned

1 red bell pepper, sliced into thin strips

½ c. diced green onion

1 Tbsp Butter

2 Tbsp cooking oil

2 lbs marinated Caribou steak

¼ c. cornstarch

Sauce –

1 tsp fresh ginger, minced

4 cloves fresh garlic, minced

1/3 c. brown sugar

1/3 c. water

1/3 c. soy sauce

1 Tbsp Siracha hot sauce

Directions –

Take the Caribou out of the marinade and place on a plate or sheet pan. Reserve the marinade to cook later. Coat the Caribou with cornstarch. Heat the butter over med-high heat. Add the carrots and peppers, sauté to desired tenderness. Remove vegetables and set aside. Add the cooking oil to the same pan. Once hot, add the Caribou and cook about 2 minutes per side. Add the vegetables back to the skillet, along with the green onion. Pour the reserved marinade over the Caribou and veggies. Mix in all sauce ingredients. Turn heat to medium-low and allow to simmer until the sauce thickens.


Serve over rice and there you have it, better than beef, Mongolian Caribou. 

Prime Rib, Ribs


What do you do with the ribs from your rib roast at Christmas? We like to freeze them for a tasty meal later. 


February 3, 2021

Ingredients –

1 rack beef ribs

16 oz jar of sauerkraut

1/2 c. diced yellow onion

2 Tbsp butter

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp crushed red pepper

5 pepperoncinis 

1/4 c. pepperoncini juice

2 Tbls soy sauce

2 Tbls Worcestershire sauce

2 cups beef broth



Directions –

Everything into the crockpot on low, for 8 hours. 


This was so good, on a cold (when is it not cold) Alaska night. Serve with salad and french bread. 

John Wayne Casserole

"Courage is being scared to death, but saddling up anyway" ~ John Wayne


This was so good, with my own little twists. 


February 4, 2021

2 lbs Venison Burger

2 Tbls soy sauce

2 Tbls Worcestershire sauce

1 c. water

1 Tbls chili powder

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp crushed red pepper

1 jalapeno, diced

1/2 yellow onion, diced

1 red pepper, diced

20 oz can Rotel diced tomatoes and green chilies, drained

12 oz can corn, drained


Biscuit Layer

3 cups Bisquick mix

1 c. water


Topping

7.5 oz whipped, chive cream cheese

1/2 c. mayo

1/2 tsp salt

2 c. shredded cheddar cheese


Directions –

Preheat oven to 325F

Brown venison in large saute pan, over medium-high heat. Add the water, all seasonings, worcestershire and soy sauce, mix well. Add onions, red pepper, Rotel tomatoes, jalapeno and corn. Simmer, until the onions are translucent in color. leave on low. 

In a mixing bowl, combine the water and Bisquick, stir until a sticky dough forms. Spread out evenly into the bottom of a greased 9x13 baking dish. pour the meat mixture on top of the dough, evenly. Mix the cream cheese and mayo in a bowl, spoon evenly onto the meat mixture. Top with the shredded cheese. Cover with foil and bake for 40 minutes. 

Let cool, cut and enjoy this "manly" dinner, enough to feed a crowd. 



Easier, "Baked Potato" Soup


Everyone always raves about "Baked Potato" Soup, but who has time to bake the potatoes first, and is that really adding flavor? I think not! KISS - Keep it Simple Stupid, is my motto and I hope you all enjoy the BEST potato soup.  - Jo


February 5, 2021

6 medium sized potatoes - cut into 2 inch cubes

3 c. milk

1 c. heavy cream

1 c. chicken broth (trust me on this one)

1 stk butter 

1/2 c. flour

1 tsp onion powder

1 tsp garlic powder

1 Tbls salt (keep tasting, so it's not bland)

1 Tbls pepper

1 bunch green onion - chopped (reserve the greens for garnish)

1 lb bacon - cut into 1 in. pieces

3 celery sticks - diced

3 cups shredded, cheddar cheese

1 jalapeno - sliced - for garnish

Tomatoes - for garnish, if you please


Directions –

In a large stock pot, boil potatoes until tender. Drain, put back into the pot and cut the potatoes up, just a bit, into smaller pieces. 

 - While potatoes boil, in a large skillet, fry the bacon until med-rare, add the celery and the whites of the green onions, saute until bacon is crisp. Pour the bacon mixture into the pot, with the potatoes. Add the butter and heat on medium, until butter is melted. Stir in the flour and cook, until the flour is light brown. slowly stir in the milk, broth and heavy cream. Add the onion powder, garlic powder, salt and pepper. Bring to a slow boil. Stir in the cheese, 1 cup at a time, with each cup melted, before adding the other. Allow to simmer for about 30 minutes, so that all of the flavors marry. Remember, add more salt, if needed as with all of the liquids, the soup can be bland without the right amount of seasoning. 


Garnish with a dollop of sour cream, the green onions, a couple slices of jalapeno and tomatoes.