Venison Medallions with Balsamic Reduction

Venison Medallions with Balsamic Reduction

I live in Minnesota:  Land of 10,000 lakes and even more hunters.   While my own husband enjoys fishing and duck hunting, deer hunting is something he’s never really gotten into.  That’s too bad, because I really like the taste of venison.  However, we’re lucky to have friends that do deer hunt… and bring us meat!

These venison medallions were such a treat.  This recipe is based on Emerill’s Venison Medallions recipe on Foodnetwork.com but adapted according to our taste.  The balsamic glaze was to-die-for.  And SO easy.

Venison Medallions with Balsamic Reduction
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Cook time: 
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Serves: 4
 
Ingredients
  • Venison medallions
  • Salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 3 Tbsp.minced shallots
  • ¼ C. balsamic vinegar

Instructions
  1. Liberally season venison medallions with salt and pepper. Meanwhile, heat olive oil in a skillet over medium-high heat. Brown medallions for 3 minutes on each side. Remove from heat.
  2. Add butter to skillet, scraping to deglaze the pan. Sautee the shallots until translucent. Add balsamic vinegar and heat until reduced. Pour over browned venison medallions.

 

Frugal Tip:  Hunting and foraging for food is the most basic of frugal tips.  My husband jokes that his duck hunting expenses go to “put food on the table” but c’mon… I know better.   Hunting is just an excuse for men to escape their jobs, wives, obligations and be primal.  However, I never turn down free meat.  If you get offers, do the same!  Use the internet to find ways to prepare things according to your own taste.

Turkey Artichoke Panini

turkey artichoke panini panera bread

I admit it, I’m not much of a sandwich person.  The idea of white, fluffy bread and poor-quality fillings doesn’t satisfy my hunger or my palate.   Gourmet sandwiches are another story.   If a sandwich has a beyond-the-basic spread, quality ingredients, and artisan bread… I’m in!

panini press

George Foreman Grill = Panini Press

I first mentioned my Turkey Artichoke Panini on the Mommysavers Frugal Forums, and someone said it sounded just like a Panera Copycat.  I’ve never had their version, but this one is really good!  I created this recipe almost entirely by chance.  I had made a big batch of my spinach artichoke dip for a party, and had some left over.  The next day, I used the dip along with some smoked turkey on a sandwich; and it was fabulous!  Since then, I’ve discovered that caramelized onions and red peppers make it even better.

This time around, I used Sam’s Club Castle Wood lunch meat.  It’s Sam’s private label brand, and it comes in wide variety of flavors and combo pack options.  I also picked up some focaccia bread to give it a true gourmet flair.  Feel free to use artistic license when you make this.  I’ve got the basic recipe for you to print out below, but add your own personal touch!  Different types of meats and cheese are fun alternatives to make it even better-tasting to you, personally.  My husband didn’t want the red peppers on his, so I created sandwich with them, and one without.  Both fabulous!

To see more photos of the sandwich creation process, view my Google+ Photo Album:  Turkey Artichoke Panini

Frugal Tips:  Don’t have a panini press?  You can use your George Foreman grill!

Castle Wood Turkey Artichoke Panini
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Serves: 4
 
Ingredients
  • 2 cloves garlic, minced
  • 1 can artichokes, chopped
  • ¼ C. onion slices
  • 2 Tbsp. extra virgin olive oil
  • 3 oz. fresh spinach leaves
  • ⅓ C. cream cheese
  • ⅓ C. mayo
  • ½ C. Parmesan cheese
  • 1 round focaccia bread
  • Castle Wood turkey lunchmeat (at Sam’s Club)
  • Swiss cheese slices
  • Optional: roasted red peppers
Instructions
  1. In a skillet, heat onions in olive oil. Add garlic and spinach, toss until spinach is wilted. Add artichokes, cream cheese, mayo, and Parmesan cheese. Turn heat down to low and stir until ingredients are blended.
  2. Spread artichoke mixture on focaccia bread. Layer turkey lunchmeat and swiss cheese slices, and more spinach leaves and roasted red peppers if desired. Use a panini press or George Foreman grill to toast the bread.

 

sam's club castle wood lunch meat

turkey panini gourmet sandwich

turkey panini gourmet sandwich

turkey panini gourmet sandwich

turkey artichoke red pepper panini

Additional Resources:

Disclosure:  I am a member of the Collective Bias®  Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias™ and Sam’s Club Private Label #CBias #SocialFabric.  All opinions are my own.

Asian Glazed Salmon: A Flavor-Packed Dinner in Under 30 Minutes

asian glazed salmon ruby tuesday

The best thing about salmon, other than its great flavor, is the fact that it’s good for you.   It’s packed with Omega-3 fatty acids that have been shown to lower your cholesterol and improve your memory (among other great things).

When it comes to preparing salmon, I often get stuck in a rut.  I went about searching for recipes the other day and came up with this one.  I love that this dish can be made in under 30 minutes from start to finish.  The red pepper flakes add a kick, but you can dial back the heat by adding more or less according to your taste.  Hoisin sauce is almost like an Asian molasses.  I found it in the ethnic section of our regular grocery store, but if you have trouble finding it you can always get it on Amazon.com.   If you want to go the frugal route, don’t get it at all and substitute molasses.  It won’t be as authentic-tasting, but it will still be good.

Frugal Tips:  Many people avoid eating salmon because it tends to be expensive.  A bag of four salmon fillets is just $4.99 in the freezer section at ALDI Food Stores.   When you offset a dish like this by serving it with rice, the cost is actually very reasonable.

This was originally posted on Mommysavers:  Ruby Tuesday copycat salmon

Asian Glazed Salmon
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Serves: 4
 

Ingredients
  • ½ C. brown sugar
  • ⅓ C. soy sauce
  • 2 Tbsp. hoisin sauce
  • 2 Tbsp. fresh ginger, chopped finely
  • 1 tsp. dried red pepper flakes
  • 1 tsp. garlic powder
  • 1 tablespoon fresh lime juice
  • 4 salmon fillets
Instructions
  1. Preheat oven to 350. Mix together the brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic powder and fresh lime juice. Heat in a medium saucepan until bubbly. Place salmon fillets in a baking dish. Pour the sauce over the fillets, coating well. Bake for 8-10 minutes. Serve over rice.

 

 

German Spaetzle Noodles

german spaetzle recipe

German Spaetzle is the ultimate “cheap” dish.  After all, it doesn’t get much more frugal than a dish mainly comprised of eggs, water and flour.  It’s the shape of these noodles that make them fun to eat.  Dress them up with gravy, herbs or freshly grated cheese.  My kids LOVE this dish and my daughter can make them all by herself.  Plus, they’re ready in about 15 minutes from start to finish.

Frugal Tips:  We have a Spaetzle Maker, but you can make an impromptu spaetzle maker at home.  The first time my husband and I made these noodles we were newly married and broke – so we used a tin can with holes punched in the bottom.   A smaller can “squeezes” the spaetzle dough through the holes.  You can also use a colander to make spaetzle if it has wide enough holes.

German Spaetzle Noodles
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Serves: 2-4
 
Ingredients
  • 4 eggs
  • 3 tsp. water
  • 1½ C. flour
  • ½ tsp. nutmeg
Instructions
  1. Combine ingredients to form dough. Press dough through the holes in a colander or spaetlze maker into boiling water. The noodles will rise to the surface when they’re done cooking. Serve with butter, gravy or other thick sauce. Garnish with parsley if desired

I first posted this recipe on Mommysavers.com

Shrimp Scampi with Linguine Noodles

shrimp scampi linguine

Last weekend, I was watching an old episode of Barefoot Contessa and Ina Garten presented her fabulous shrimp scampi recipe.  It looked so simple and easy, I decided to put it to the test.  I’ve made shrimp scampi many times before, but Ina’s recipe called for lemon and cracked red pepper in addition to my typical recipe.  As expected, it was delicious!

Frugal Tips:  I rarely pay full price for shrimp.  Often, it goes on sale at the grocery store during BOGO sales.  When it does, I stock up!

Adapted from Shrimp Scampi by Ina Garten/Barefoot Contessa on Foodnetwork.com

Shrimp Scampi with Linguine Noodles
Recipe type: main
Prep time: 
Cook time: 
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Serves: 4
 
This delicious dish is ready in under 30 minutes
Ingredients
  • 1 box linguine noodles
  • 3 Tbsp. unsalted butter
  • 2½ Tbsp. extra virgin olive oil
  • 4 cloves minced garlic
  • 1 tsp. salt
  • ¼ tsp. cracked black pepper
  • 1 lb. uncooked shrimp
  • ⅓ C. chopped fresh parsley leaves
  • ¼ C. lemon juice (I used juice from concentrate)
  • ⅛ tsp. red pepper flakes
Instructions
  1. Prepare linguine according to package instructions. In a large skillet, melt butter in olive oil. Add garlic and give a quick stir. Next, add salt, pepper and shrimp and cook until they turn light pink, turning as necessary. Add parsley, lemon juice, and red pepper. Add linguine noodles, tossing to coat with the shrimp scampi sauce. Serve immediately.