We tend to only have time to make 3-4 meals a week - the rest ends up being leftovers or us going out to eat (which this week, Sunday, Thurs. and Saturday all will end up being eating out days, which is a bit above the norm for us). So as a result, we only ended up making three meals - the kale pasta and then slow cooked venison and last night we had sliders with fries, carrot sticks, and sliders.
The slow cooked venison was made with venison from deer that were hunted by the husband's family out in Illinois - it was delicious! We have quite a lot of venison since hunting season recently ended, so we'll likely be eating it quite a bit over the next few months. My husband has his own recipe for cooking it - it basically consists of the roast, a chopped up white onion, a chopped up mushroom (we used portabellas this time and they were excellent in it), and then some italian seasoning, red wine and salt and pepper. And as is the beauty of all slow cooking - you don't need to do anything when you get home from work except serve yourself!
Along with the venison, we also had this cauliflower mac and cheese - which was pretty easy to make and the husband loved it, as it was a great low carb recipe. We're still trying to figure out how to recreate a cauliflower cheese casserole we ate at Tupelo Honey in Asheville as this just didn't measure up - anyone know where we might find it??
I'll cover the sliders we had last night in another post - I'm off to Chick-fil-a for their new spicy chicken sandwich with some special visitors we had over night! :)
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