Black Bean Dip

This black bean dip goes great with corn chips, taco salad, and etc.

Ingredients:
1/2 cup Black beans
1/2 cup Red kidney beans
1/4 cup Blackberry Brandy
Salt
Water
Italian seasoning
Garlic
Mozzarella
Olive oil

1. Soak black and red kidney beans in water over night.
2. Drain beans and add to a crockpot.
3. Combine ingredients and add enough water to cover the top of the beans.
4. Cook on high for 4 hours.
5. Let beans cool for 30 minutes to a hour.
6. Blend beans and the liquid with olive oil in a food processor.
7. Add bean paste back in crockpot with Mozzarella for 2 hours. Enjoy. 

The Omnivore Pizza 🍕

2 weeks ago I made homemade pizza from scratch. Homemade crust, double sauce, pepperoni, onions, ground venison and ground chuck marinated in blackberry brandy and my spice mix. It was by far the best homemade pizza I've ever had.

Crust ingredients:
4 cups Self-rising flour
1 tsp Bread machine yeast
1 1/3 cup hot water
1/4 cup sugar
Olive oil
Salt

Ingredients:
Pizza sauce
Pepperoni
1/2 medium onion, chopped
1/2 lb Ground venison
1/2 lb Ground chuck
Blackberry Brandy
Worcestershire sauce
Salt
Italian seasoning
Garlic
Mozzarella

Directions:
1. In a medium bowl combine ground venison, ground chuck, salt, Worcestershire sauce, Italian seasoning and blackberry brandy. Refrigerate for 1-2 hours.   
2. Cook meat until brown. Drain fat and set aside to cool down.
3. In a small bowl, combine yeast & hot water for 10 minutes.
4. In a large mixing bowl combine flour, salt, olive oil, & yeast mix. Let dough rise for a hour.
5. Roll out the dough on to a greased pan to 1 inch thickness.
6. Spread pizza sauce evenly, leave a 1 inch edge for crust. 
7. Make 2 rings of pepperoni, starting at the edge of sauce.
8. Add the cooked meat, and chopped onions. Roll the edge of the crust.
9. Complete with cheese, crushed Italian seasoning and bake at 400° F for 35-40 minutes. Enjoy.

Yelds approximately 16 slices.
 




  

Chicken and Cheese Lasagna Roll-Ups

2 Chicken breast

3 cups Water
Ricotta cheese

Parmesan cheese

Mozzarella cheese 

1/4 cup milk

Salt and pepper

Fresh crushed Garden Sage

Italian seasoning

8 lasagna noodles

Tomato sauce 

Olive oil

1. In a rice cooker, add chicken breast  and 1 1/2 cups of water on white rice setting. If you do not have a rice cooker then use a sauce pan and boil. 

2. In a large sauce pan boil 1/ 12 cups of water and add lasagna noodles. When done set aside in a bowl to cool off.

3. When Chicken is done cooking, let cool on a plate then cut in pieces. Save the broth. Chop chicken in a food processor. 

4. In medium bowl combine Ricotta cheese, Parmesan cheese, Mozzarella cheese, chopped chicken, sage, italian seasoning and milk. 

5.  On a plate, lay out a lasagna noodle and cover half of the noodle.

6. Roll lasagna noodle like jelly-roll style. If any filling comes out tuck back in on the sides.

7. Place seam down in a grease pan with olive oil.

8. Cover noodles with tomato sauce, mozzarella cheese, and Italian seasoning. 

9. Bake at 375° F for 30 mins. Enjoy.