Blackened Venison Tenderloin & Spicy Brussels Sprouts with Cajun Cream Sauce is an absolute show stopper! Perfect for a weeknight meal or to entertain, this flavor packed low carb and keto friendly meal can be on the table in under an hour This is one amazing meal that no one will be able to stop talking about! All you venison lovers out there… this one’s for you!
If you have a freezer full of venison you don’t know what to do with…listen up. This is life changing. Quick & easy Texas style Venison Parmesan puts a Texas spin on a classic Italian dish…and better yet it’s low carb, keto friendly, gluten free and insanely delish. Fork tender pieces of venison loin coated with Parmesan cheese, pan fried until crispy and covered in a simple, spicy tomato sauce topped with melty mozzarella and baked to ooey gooey Parmesan perfection. Ya’ll, I have been eating venison for over 20 years…why I have never thought to do this before is beyond me but I can tell you…this dish is INCREDIBLE. If you think venison is just for chili and fried back-strap, prepare yourself…because this dish is next level delish!
I am absolutely… STUFFED.
It’s rare that I am full at the end of a photo shoot…but this one did me in. This Venison Parmesan is one of those dishes that I just can’t help my myself around. It’s like “eyes rolling in the back of your head” good. Anything “Parmesan” has been a long time love of mine. Eggplant, chicken, veal…you name it…I’m in. Even without the pasta, Italian food is one of my favorite things…it has such depth and soul to it….it’s my ultimate comfort food.
Am I alone here? I didn’t think so!
Alamo City Moms Blog is happy to partner with Bolner’s Fiesta Brand to share a delicious soup recipe. This is a sponsored post.
Chicken tortilla soup: the ultimate comfort food.
If you are anything like us, the time between Thanksgiving and Christmas feels like a blur. The kiddos are gearing up for winter break, travel plans are being made for the holidays, and hiding unwrapped holiday gifts feels like an Olympic Sport. Between school holiday programs and impending Christmas work parties, weekly meal planning has become a low priority.
Adding new recipes to your tried-and-true staples can be risky business, especially when you have littles. However, chicken tortilla soup is a wonderful classic comfort food for the cooler weather, and this recipe can give you leftovers that are even better the next day! The simple ingredients paired with Bolner’s Fiesta Brand® Seasonings lead way to delicious Mexican flavors, guaranteed to hit the spot after a long day of present-hiding and child-wrangling. Whether you enjoy cooking on the stove, in your old friend the crock pot, or in your new bestie the InstantPot, this hearty chicken tortilla soup recipe has been mom tested and kid approved!
Chicken Tortilla Soup
Prep time: 15 minutes
Cook time: 45 minutes
1 rotisserie chicken
1 Tbsp. vegetable oil
½ onion, diced
1 green bell pepper, diced
½ red bell pepper, diced
4 cloves garlic, chopped
1 can mild Rotel tomatoes (or use “original” for a spicier soup)
4 cups chicken stock
3 Tbsp. tomato paste
2 cans whole black beans
2 Tbsp. Bolner’s Fiesta Brand® Chili Powder (add more to taste)
1 Tbsp. Bolner’s Fiesta Brand® Taco Seasoning (add more to taste)
2 tsp. Bolner’s Fiesta Brand® Fajita Seasoning (add more to taste)
Tortillas or chips
Garnish (sour cream, cheese, guacamole, etc.)
- De-bone and shred rotisserie chicken and set aside.
- In 1 Tbsp. of oil, sauté onions and bell peppers until softened, about 5 minutes. Add garlic and spices and stir until aromatic, about 1 minute.
- Stir in de-boned chicken, black beans, Rotel tomatoes, tomato paste, and chicken stock.
- Bring the soup to a boil, and then simmer for about 45 minutes, stirring occasionally. Add water if needed, and season to taste.
Prior to serving, gently stir in tortilla strips, or serve with chips. Garnish with your favorite toppings, and enjoy!
Bolner’s tip: For the perfect guacamole, mash up avocados and sprinkle in our secret ingredient, Fajita Seasoning, for a delicious topping that everyone will enjoy!
Lately, I have been trying to meal prep a few more weekly lunch options. I have been noticing that Maddie and the Cowboy often skip breakfast so when they come in for lunch they are just ravenous! Well, sandwiches and lettuce wraps only go so far around here and it’s great to have ready to go options in the fridge. This week Bayou Shrimp Salad is it! Tender, sweet shrimp in a spicy, Cajun style sauce served up in an avocado boat… it’s the perfect mix of textures and a new, cool option for these warm days leading into Fall! One bite and your won’t be able to stop!
One of our favorite things to do as a family is go to the coast and fish! Since we moved up to the Ranch, we don’t make it down to the coast as much as we’d like but thank goodness for family and friends that supply us with our Redfish! It’s about that time of year that Redfish are running hard… I know because its a frequent topic of conversation these days with the Cowboy, sparked from seeing all the pictures of his friends catches!
Venison Stroganoff is my idea of the perfect comfort food! Hearty, stick to your ribs, full of amazing flavor, comfort food. This version uses venison instead of the usual beef but still has all of the amazing flavors of a traditional stroganoff! Perfectly low carb, keto friendly and gluten free…served over a bed of mashed turnips… absolute HEAVEN!
Our family loves pizza night, we all have our favorite toppings and even our favorite crusts…but sometimes on pizza night we are want something a little out of the box. Tex-Mex Chicken Taco Pizza is one of our favorite pizza creations! This Chicken Taco Pizza combines our love of our two favorite things…tacos and pizza. It’s piled with all of our yummy taco toppings and a spiced up shredded chicken that will blow your mind! Best part…it’s super simple to make, great for meal prep and the whole family, low carb or not, will go crazy for it!
¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water
12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas
Baked chicken thighs are a favorite weeknight meal around here…super quick, easy to prepare and so tasty! When it the day gets hectic, it’s great to know that while everyone is showering and cleaning up for the evening, I have dinner in the oven working away! Pico de Gallo Crispy Chicken Thighs put a delicious Tex-Mex spin on one of our favorite weeknight meals! Perfectly crispy and juicy, this chicken is packed with all of the flavors of pico de gallo… chilis and garlic, livened up with a little spicy kick and a hint of lime… delicioso!
Tired of the same dinners week after week? Spice up things up with Loaded Chorizo Burgers!
The weather is finally cooling off a bit and we got a good amount of rain last week around here which we needed desperately! Things are finally starting to green up! For me, this is perfect burger weather! Now, burgers are one of my go to meals, especially if we are going out to eat. I know a bunless burger is typically a really safe bet when eating out…sub salad for the fries and voila! I also prep burger patties ahead of time and keep them in the fridge or freezer to eat throughout the week…I pile the toppings on depending on what mood I’m in!! But I have to admit that even I sometimes get bored with the traditional burger no matter how I top it! Enter the Loaded Chorizo Burger. A juicy pork and beef patty spiced up with Mexican flare topped with gooey cheese, creamy avocado and cilantro lime crema!
1 cup All-Purpose Flour
1 Tablespoon Vegetable Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Celery Ribs, chopped
1 Tablespoon Fresh Thyme
4 cloves Garlic, minced
1 teaspoon Bolner’s Fiesta Brand® Paprika
2 Bolner’s Fiesta Brand® Bay Leaves
½ teaspoon Bolner’s Fiesta Brand® Cayenne Pepper
1 teaspoon Bolner’s Fiesta Brand® Fajita Seasoning (or to taste)
4 cups Chicken Broth (4 cups water, 2 teaspoons Bolner’s Fiesta Brand® Chicken Flavor Concentrate)
2 pounds boneless, skinless Chicken Thighs
8 ounces Andouille Sausage, halved and sliced into thin slices
Arrange chicken thighs in a shallow baking dish. Heavily season with Orange Pepper and let sit for about 1 hour. Bake, covered, at 350ºF until tender, about 1 hour or until internal temperature reaches 165ºF. If BBQing, grill chicken over a medium charcoal fire for upto 1 hour until internal temperature reaches 165ºF. For a tangy twist, juice two limes over the chicken with about 5 minutes left.
Serve with Spanish Style Rice:
Brown 1 cup of rice with 1 Tbs olive oil. Add ½ cup onions and 1 clove of chopped garlic and sautée in 5 minutes. In a separate pot, boil 2 cups of water with 2 Tbs Bolner’s Fiesta Brand® Chicken Tomato Concentrate. Slowly add boiling water to rice and cover, lower heat and let simmer 20 minutes. Remove from heat and allow to sit but do not uncover or stir for 5 minutes. Fluff, and enjoy!
Sprinkle four chicken quarters with Bolner’s Fiesta Brand® Mango Habanero Rub and rub into the meat. Cover and allow to marinate up to 24 hours in the refrigerator. Bake at 350º F for up to 1 hour, or until tender (Internal temp 165ºF)
For grilling, cook over a medium charcoal fire (around 350ºF) for up to 1 hour, or until tender (Internal temp 165ºF)
For an added treat, sauté one diced onion and 5 cloves of garlic in one stick of butter and 1 Tbsp Worcestershire sauce, and brush on top the chicken with about 10 minutes left!
Sprinkle 1 rack of baby back pork ribs liberally with Bolner’s Fiesta Brand® Jalapeno Rub and rub it into the meat. Wrap ribs in aluminium foil and allow to marinate up to 24 hours in the refrigerator for maximum flavor development. Place ribs in a baking pan and bake in a pre-heated oven at 325º F for 1.5 hours. Remove ribs from oven, wrap tightly in foil, and return them to the oven for another hour. For true BBQ smoked ribs, cook over a low charcoal fire (300º F) for 1 hour. Wrap tightly in foil and place back on grill or in the oven at 300º F for 30 more minutes. Then, unwrap and place ribs back on grill for 30 minutes for a perfect outer texture and fall-off the bone tenderness.