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!!

Monday, March 31, 2008

Green Beans

Fresh Green Beans
Slivered Almonds
Salt and Pepper

Trim ends from green beans and cut in half, if desired. Heat an inch of water and some salt in a skillet until boiling. Add green beans and cook until crisp-tender, about 5-7 minutes. Drain green beans and set aside.

Melt butter in skillet and add almonds. Toast almonds until they are golden brown, stirring frequently. Add garlic and saute for 1 minute, then add green beans. Add salt and pepper to taste.


1 cup Milk
1 tsp. Salt
1 Tbs. Sugar
2 Tbs. Shortening
1 Tbs. Yeast
1/4 cup warm water
3 cups flour

Dissolve yeast in warm water. In a small saucepan, scald milk and add to salt, sugar, and shortening in a mixing bowl. Let cool. Mix in dissolved yeast and flour. Let rise, then roll out on a greased pizza pan. Top with pizza sauce and desired toppings. Bake at 425 degrees for 15 minutes.

Pizza Sauce:
1 can (8 oz.) tomato sauce
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Mix all ingredients together and spread on pizza dough.

Toppings: mozzerella cheese, pepperoni, ham, pineapple, olives, peppers, sausage, onions, mushrooms, anchovies (just kidding!!)

Hint: want to make BBQ chicken pizza? Spread on BBQ sauce instead of pizza sauce and top with cheese and cut up cooked chicken!
Hint: Want to make whole wheat dough? Instead of 3 cups AP flour, add 1 1/2 cups whole wheat flour and 1 1/2 cups AP flour!

Chicken and Broccoli Casserole

Place cooked broccoli (or use frozen) in a 9x13 dish. Top with cooked chicken that has been cut up.


1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup mayonaise

Pour over broccoli and chicken.

Top with grated cheddar cheese. Bake at 375 degrees for 30 minutes, or until bubbly.

Sides: Blueberry muffins, jello

Buttermilk Baked Chicken

Serves 4
Prep Time: 10 minutes
Total Time: 50 minutes

Vegetable Oil, for baking sheet
8 slices white bread
1 Cup Buttermilk
1 tsp. Hot-pepper sauce
Salt and Pepper
3/4 Cup grated Parmesan Cheese
1 tsp. Dried Thyme
4 lbs. chicken parts (preferable legs, thighs, and wings), rinsed and patted dry

Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.

In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a seperate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with on piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet, leaving enough space between them so that they crisp evenly all the way around.

Bake until chicken is golden brown, about 35 minutes.

Hint: Don't have buttermilk? Mix 1 Tbs. of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using. Makes 1 cup.

Sides: Cole-slaw, cooked carrots


1 lb. Ground Beef
Taco Seasoning
Flour Tortillas
Vegetable oil
Shredded Cheddar Cheese
Taco toppings: black beans, sour cream, shredded lettuce, tomatoes, salsa, etc.

Brown the ground beef and mix with the taco seasoning according to packet directions.

To make the Tostada shells, fill a medium saucepan with vegetable oil; heat until hot. Put the tortilla on top of the pan, then with a plastic or wooden spoon, push the tortilla down in the middle and let it cook in the oil, creating a bowl, until golden brown. Remove with tongs and drain upside down on a paper towel. Note: Oil will splatter and possibly spill over - use caution!

To serve, fill tostada shell with meat, cheese and other toppings you desire.

Sides: Chips and salsa, corn, cornbread

Hot Pumpkin "Cereal"

1/2 C ricotta cheese
1 egg
1/4 C pumpkin puree'
Pinch salt
Sweetener and flavorings to taste
2 T flax seed meal (optional)

Preparation: This cooks on the stove. It goes fastest in a non-stick skillet.

Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.

Add an egg and beat well (use a whisk) - you don't want a lot of strings of egg white.

Add the pumpkin and salt. Sweeten to taste and add cinnamon and nutmeg or whatever.

Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.

Possible additions: peanut butter, butter, nuts, you name it.

Pork Tenderloin with Orange-Parsley Topping

Serves 4
Prep time: 30 minutes
Total Time: 30 minutes

2 Pork Tenderpoins (1 1/2 lbs. each)
1 Tbs. Olive Oil
Salt and Pepper
1/4 Cup finely chopped Fresh Flat-Leaf Parsley
1 1/2 tsp. Minced Garlic
1 1/2 tsp. grated Orange Zest

Heat Broiler. Place 2 tenderloins on a baking sheet. Rub them with olive oil; sprinkle with salt and pepper.

Broil 7 minutes. Turn Tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees). Let rest at least 5 minutes before slicing.

Make the orange-parsley topping: In a small bowl, stir together parsley, garlic, and orange zest. Season with salt and pepper. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.

264 calores; 12.7 grams fat; 34 grams protein; 0.9 gram carbohydrates per serving

Optional Sides: Green beans, bread, Garlic Mashed Potatoes