Takin’ a Break…Green Chili Chicken and Wild Rice Burritos

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This dinner was too good not to post, even though it is not a recipe using wild game. As someone who appreciates having a freezer full of game meat to eat throughout the year, I also think it’s important to have some really good non-game meals to turn to for a break in the action every once in a while. After two to three weeks of only eating meat consisting of venison, elk, and antelope, I am usually ready for a meal with some white meat! I would say we eat chicken or pork two times a month (plus leftovers from those meals). I am a big fan of the Smart Chicken brand, which is sold locally at our store. I hope you add this recipe to your rotation for non-game nights; I know I will be making it again.

Green Chili Chicken and Wild Rice Burritos

Yield- 4 burritos

This recipe takes a little prep in cooking the chicken, but is well worth it. I cooked the chicken the night before and used a microwavable bag of wild and brown rice blend that you don’t even add water to (who knew?!- one of my latest WalMart finds) which made assembling this meal quick and easy today.

Ingredients:

3/4 lb. cooked, diced chicken breast (about 1.5 cups)

Montral Chicken Seasoning

Chili powder

Cumin

Season salt

4 medium-sized flour tortillas (I use Mission Carb Balance)

1 T. butter

1/2 cup chicken broth + 2 T.

2 T. AP flour

1/4 cup half and half

1/2 cup salsa verde

1/4 cup shredded cheddar cheese

2 T. medium heat salsa

1 bag Uncle Ben’s Wild and Brown Rice microwavable blend (or about 1 cup of cooked  wild/brown rice)

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  • Season chicken breasts with montreal chicken seasoning and bake at 350 for 30 minutes or until no longer pink inside.
  • Dice chicken into cubes.
  • Cook rice according to package directions. The microwavable bag I used simply requires you to cut a vent in the top of the bag and microwave it for 90 seconds and it’s ready to go.

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  • Melt butter in medium sauce pan. Whisk in flour to make a paste.
  • Add in chicken broth, half and half, and salsa verde and whisk until smooth and simmering.
  • Sprinkle in a dash of cumin, chili powder, and season salt.
  • At this point I added in about 2 T. more of chicken broth because I thought it was too spicy. I recommend doing a taste test and adding in more chicken broth if you want to dilute and lessen the heat. Allow sauce to simmer down and thicken again.
  • Stir in the diced chicken and cooked rice to make the filling.
  • Lay out four medium tortillas and spoon 1/4 of the filling into each.
  • Top with 1 T. shredded cheddar and a dollop (about 1/2 Tbsp.) of medium salsa.

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  •  Roll tortillas and seal ends.

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  • Wrap each burrito in a strip of tin foil and seal tin foil completely around it to make a little package.

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  • Toss the tortillas into the oven onto the oven rack and bake at 350 for about 10-15 minutes.

Store any leftovers in their tin foil packages in the refrigerator for up to three days. To reheat, wrap tortilla in a paper towel and microwave.

Nutrition Information: According to Livestrong.com

Per Burrito:

Calories- 423

Protein- 30 g

Total Fat- 13 g

For a more detailed nutrition profile, click this link http://www.livestrong.com/recipes/mos-green-chili-chicken-wild-rice-burritos/

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Spicy Venison Sausage Pasta

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I have been wanting to make this recipe for the past few weeks since I came across it on Pinterest, and tonight was the night. This dish is a winner and I will definately be  making it again. The original recipe uses turkey sausage, and can be found over at Kevin and Amanda’s blog. I made a couple tweaks and  followed the recipe using venison bratwurst made with my deer last year. The brats were made with a sausage kit and have hash browns and onion mixed in with the venison to add flavor. This pasta was delicious but it does pack some heat, but nothing overwhelming as long as you stick with the mild Rotel. I was skeptical about using the entire can, but am glad I did. If you don’t like some spice, this is not for you : )

Spicy Venison Sausage Pasta

  • (2) venison bratwurst
  • 1  1/3 c uncooked rotini pasta
  • 1 can Rotel, mild (10 oz.)
  • 1 can chicken broth (14.5 oz)
  • 1/2 c Half and Half ( I use fat-free)
  • 1 c. Three Pepper Cheese= colby jack
  • 1 c. diced yellow onion
  • 2 garlic cloves, finely diced
  • 1/2 c water
  • 2 T. diced Green onion
  • 1 T. olive oil

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1. Pour 1 T. olive oil in medium saucepan and saute diced onion and garlic with brats. I kept my brats whole at this point, as in the past when I have sliced them into round pieces first, they have gotten burnt and chewy.

2. Once onions/garlic are tender (3-4 minutes), remove from pan and set aside. At this point, the brats should be expanding and beginning to brown.

3. Now it is safe to slice brats into 1/4-inch round pieces and return to frying pan. Add about 1/3 c water to pan so that brats continue to cook for 7-10 more minutes without burning.

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4. Add onions/garlic back into pan, along with the can of Rotel, can of chicken broth, half and half, and pasta, salt and pepper, and allow to rise to a low boil. Your half and half will curdle slightly and then combine into the mixture–I was worried at first adding the cream here, but it turned out fine.

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5. Keep at a low boil until pasta is tender, about 8 minutes.

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6. Remove from heat, sprinkle with 1 c. cheese, and cover with lid to melt the cheese. Sprinkle with green onion* and enjoy!

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*Garden Tip!! Green Onions can be diced and the extra can be frozen in an empty plastic water bottle so that when you need just a sprinkle, you can pour the onions out frozen and be on your way with zero waste! I used green onion left from our garden this summer in this dish.

Can’t-Stop-Eating-Them Wild Game Nachos

I enjoyed these elk nachos with a side salad–they are so addicting! The filling but (mostly)healthy meal is great way to use up ground meat when you are short on ideas and sick of burgers.

Wild Game Nachos

Serves 2, with leftovers (maybe)

  • 1/2 lb ground elk, venison, or antelope
  • 1/2 c diced yellow onion
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper, finely diced
  • 12 oz. (about 3/4 can) Vegetarian Refried Beans*
  • 1/4 c Medium-heat salsa
  • Season Salt
  • Chili Powder
  • 2 tsp. Taco Seasoning
  • 1/3 c shredded cheddar cheese

* I recently began using the Old El Paso Vegetarian variety as I realized they do not contain partially hydrogenated oils like the Traditional and Green Chili varieties, if you care about that sort of thing.

  1. Cook ground meat with onion, jalapeno, and garlic until meat is no longer pink. Season with season salt, taco seasoning, and chili powder to taste.
  2. Stir in refried beans and salsa to meat mixture and combine until smooth. Simmer on low heat another 1-2 minutes.

3. Lay out tortilla chips and top with nacho meat. Sprinkle with shredded cheddar cheese and microwave 15 seconds if you like your cheese melted. Top with salsa and start scooping!