Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Tuesday, February 9, 2010

Granola-Whole Wheat Waffles with Double-Berry Sauce

If you like waffles and like berries, this is the breakfast for you!

2/3 cup maple-flavored syrup
2/3 cup raspberry jam or preserves
1 cup strawberries, cut into fourths

1 1/2 cups Bisquick mix
1/2 cup granola
1/2 cup whole wheat flour
1 1/2 cups milk
3 Tbs. vegetable oil
2 eggs
1 container (6 oz.) strawberry yogurt

In a 1 1/2 quart saucepan, heat syrup and jam to boiling, stirring occasionally. Stir in strawberries; remove from heat and keep warm.

Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with sauce.

Note: you can use frozen strawberries if you don't have fresh. Also, you can use almost any flavor of yogurt in these waffles. Raspberry, vanilla and strawberry-banana are great alternatives.

Recipe from http://www.bettycrocker.com/

Monday, February 1, 2010


2 3/4 to 3 1/4 cups flour
1 package active dry yeast
1/4 tsp. salt
1 cup warm water (120-130 degrees)
2 Tbs. cooking oil

In a large mixing bowl, combine 1 1/4 cups flour, yeast and salt. Add water and oil. Beat with an electric mixer on low speed for 3o seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stuff dough that is smooth and elastic (6 to 8 minutes total). (Or just do it all in the Kitchenaid, like I do.) Cover and let rest for 10 minutes. Shape into desired pizza shapes and bake at 425 degrees for 10-12 minutes. Spread sauce (recipe below) on hot crust and top with cheese and desired toppings. Bake for 10-15 minutes more or till bubbly.

1 8-oz. can tomato sauce
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper

Combine all ingredients.

Note: For a quick lunch or dinner, make dough and shape into small circles (personal pan size) and bake 12-15 minutes or til golden brown. Do not add sauce or toppings. Let cool and place in freezer bags and freeze. For a quick meal, take out of freezer, top with sauce and toppings and bake at 425 degrees till cheese and melted and bubbly.

Pizza Muffins

Pizza Dough (either you favorite recipe, my favorite here, or frozen)
Pizza sauce
Mozzerella Cheese (or the pizza blend)
Toppings, i.e. pepperoni, ham, etc., diced

Make or thaw your pizza dough. Divide it into 12 pieces. Grease a muffin pan with shortening or cooking spray. Evenly press each piece of dough in bottom and up side of each cup. Spoon a tablespoon or so of sauce in the bottom of the prepared cups. Add a generous pinch of cheese, and desired toppings. Bake in a 425 degree oven for 10-15 minutes, or till cheese is melted and crust is golden brown. Remove pizza muffins from pan and serve.

Sunday, May 3, 2009

Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts

Cooking spray
4 salmon fillets (or enough for your family)
Salt and freshly ground black pepper
1/2 cup reduced-sodium soy sauce
2 tablespoons molasses
1 tablespoon brown sugar
3 cloves garlic, minced
1 (11-ounce) can mandarin oranges, drained
1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
2 cups haricots verts or fresh green beans
Olive Oil

Preheat oven to 400 degrees F.

Coat a large roasting pan and large baking sheet with cooking spray.

Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

Arrange potatoes and haricots verts on baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper.

Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

Note: You can also serve this with asparagus instead of the haricots verts (aka green beans). Just prepare them the same.

Recipe from Quick Fix Meals with Robin Miller from Food Network (http://www.foodnetwork.com/)

Chocolate Caramel Fondue

1 (16-ounce) bag semisweet chocolate morsels
1 cup store-bought caramel sauce
1/2 cup milk (preferably not skim)

Assortment of "dunking" ingredients:
Sliced bananas
Sliced apples
Sliced peaches
Angel food cake, cut into cubes
Graham crackers

Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.

Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!

Recipe from Quick Fix Meals with Robin Miller from Food Network (www.foodnetwork.com)

Sunday, March 29, 2009

Enchilada Pie

1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1 Tbsp. Chili powder
1 8-oz. can tomato sauce
1 small can chopped ripe olives
6 corn tortillas, lightly buttered
2 cups (1/2 lb.) cheddar cheese, shredded
2/3 C. water

Saute ground beef, onion and garlic. Add seasonings, olives, and tomato sauce. In a round 2-qt. casserole dish, alternate layers of buttered tortillas, meat sauce, and 1 1/2 cups of shredded cheese. Sprinkle remaining 1/2 cup of shredded cheese on top of tortillas. Pour water at edge, into bottom of casserole. Cover and bake in a preheated 400 degree oven for 30 minutes. Makes four generous servings.

Crockpot Cream Cheese Chicken

1/2 - 1 C. Chicken Broth (depending on how thick you want your sauce)
2 cloves minced garlic
1 15-oz. can cream of chicken soup
1 packet of dry italian dressing
4-5 frozen chicken breasts
8 oz. cream cheese, warmed and cut up into chunks.

Mix cream of chicken soup and dressing mix, chicken broth, and garlic together in a bowl. Place chicken in crock pot and pour mixture over it. Cook on low for approximately 4-6 hours. 30 minutes before serving, cut up or shred the chicken and add the cream cheese. Put the lid back on and turn crock pot to high. Cook until cream cheese is melted. Stir before serving. Serve over rice or pasta.