Steak Fajitas with Roasted Cherry Tomatoes & Poblano Peppers

I threw this meal together after having a very long day at work and very little desire to cook. Luckily, I was able to recruit some help from the grill master (aka Tony) and he helped me throw these fajitas together in under 30 minutes. Admittedly, the steaks were pre-marinated, but if you have ever had a steak from Fielings Farm Market then you would understand why we would never bother to do our own marinade. Their steaks –  un-marinated or marinaded – are a-maz-ing! We try to buy most of our meat there because it’s a local, quality food source. We can drive down the road and see the cows that eventually make their way to the market. If you ask me, that’s awesome! There’s nothing better than knowing where your food comes from. #knowyourfarmer

And we know where the vegetables came from too. The cherry tomatoes were straight out of our own garden and the poblanos were from our CSA. Poblano peppers are a wonderfully dark shade of green and have just enough of a “kick” to add a lot of flavor to any meal. I thought this would pair nicely with the sweetness of the roasted cherry tomatoes.

All-in-all, this meal was easy to make and delicious to eat. And if you had a long day at work like I did, I would highly recommend pairing with a very large glass of dry, red wine. Cheers!



2 steaks, pre-marinaded (or make your own)
1 1/2 c. cherry tomatoes
1-2 medium poblano peppers
1 t. salt
2 t. fresh ground black pepper
olive oil (about 1/4 c.)
3-4 garlic cloves, minced
soft tortilla wraps
sour cream


1. Grill pre-marinaded steaks until medium-well.
2. While the steak is grilling, turn oven on to 400 degrees F. Line a baking sheet with foil.
3. Halve the cherry tomatoes. Thinly slice poblano peppers, about 1/4 inch wide.
4. In a large bowl, mix together tomatoes, peppers, salt, pepper, and minced garlic. Coat with olive oil until everything is coved and mixed together.
5. Spread the mixture out on the baking sheet. Roast in the oven for 15 minutes. Take the sheet out. Mix everything together again, trying to turn over as much of the vegetables as possible. Put back in the oven for another 10 minutes.
6. When steaks are done, cut them into thin (1/2 inch) slices.
7. Warm up tortilla wraps in the microwave (30-45 seconds). Spread sour cream on tortilla and top with steak and vegetable mixture. Enjoy!


Enchilada Zucchini Boats

I feel like I’ve done nothing but look at zucchini and cucumber recipes for the past month! I’ve been doing my best to keep up with the garden (on top of what we get from our CSA), but it’s always a struggle. That’s why zucchini boats were a no-brainer for me; a) they use up way more zucchinis than most other recipes and b) Tony enjoys “Mexican” dishes and while they aren’t my favorite, I enjoy cooking them so it’s a win-win.

I loosely based this dish off of B. Britnell‘s recipe, but kind of made it my own – especially with using the meat. All-in-all it was pretty easy to throw together and really a delicious dish. I just wish the kitchen wouldn’t get so hot when I use the oven! (I’m sure some of you can relate.)



2-3 medium zucchinis
1 T. cumin, divided
1 T. dried oregano, divided
1 T. paprika, divided
1 T. salt, divided
1 lb. ground venison or beef
1/2 onion, diced
1/2 red bell pepper, diced
3 garlic cloves, minced
1 10 oz. can Old El Paso red enchilada sauce
1-1 1/2 c. taco blend shredded cheese
1/4 c. green onions, chopped (optional)


1. Pre-heat oven to 400 degrees F. Grease a baking dish (make sure your zucchinis fit in the pan).
2. Wash the zucchinis and cut the ends off. Prep by cutting them in half long-ways and removing the soft insides with a spoon. You want the shell to be about 1/4 inch thick all around.
3. In a small bowl, mix together half of the cumin, oregano, paprika, and salt (1 1/2 t each).
4. In a large skillet, heat the ground meat, with the dry mix from Step 3, until fully cooked. (If you’re using ground beef, you may need to drain some of fat before continuing.) Add onions, peppers, garlic, and the rest of the spices (1 1/2 t. each) and sauté for 5 minutes, or until onions appear translucent. Take off heat.
5. Spoon the mixture into the zucchini boats, dividing evenly. Place the boats in to baking dish.
6. Top the zucchinis with enchilada sauce, making sure to thoroughly coat them. Top with taco blend cheese.
8. Bake in the oven for 30-35 minutes. Let cool slightly before enjoying!

Stuffed Cabbage Casserole

Last week, we received a small savoy cabbage in our CSA box. This is a rather pretty, leafy vegetable and I was excited to use it! My initial thought was ‘Stuffed cabbage! Of course!’, until I pulled the cute little thing out of the refrigerator again and realize its leaves were entirely too small to stuff and roll into any functioning cabbage rolls. So on to Plan B…

I wanted to make sure I was still using all the same ingredients since the whole reason I thought of Stuffed Cabbage in the first place was to a) use the savoy cabbage, but also b) use some more of the ground venison I need to get through in the next few months. Luckily, I found this wonderful recipe from Everyday Dishes! Tried it, loved it, and will definitely be keeping around to make again!


Admittedly, casseroles are never the prettiest of dishes, but I promise it was yummy!


1 lb. lean ground beef or venison
1 lg. onion, finely diced
3 cloves garlic, minced
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. pepper
14.5 oz. can petite tomatoes diced with juice
8 oz. can tomato sauce*
(*Note: I opened a full 15 oz. can and reserved the other half for a sauce when serving.)
1 c. chicken broth
1 c. long grain rice, uncooked
1 head savoy cabbage, chopped into 1/2″ pieces*
(*Note: As mentioned, the savoy cabbage head I had was quite small, so I substituted with some regular green cabbage as well.)
1/4 c. water
1 tsp. kosher salt


1. Preheat oven to 350 degrees and spray a casserole dish with cooking spray.
2. Heat a large frying pan over medium-high heat. Add ground beef/venison and cook until browned. Remove the meat from the heat and drain the grease. Return to the heat and add chopped onion and garlic and cook until the onion is translucent and starting to brown, about 5 minutes. Add the paprika, salt and pepper and cook about 2 minutes more. Pour in the can of diced tomatoes including the juice, tomato sauce, chicken broth and the uncooked rice. Bring to a boil then reduce the heat to medium-low. Cover the skillet and let the mixture simmer for about 15 minutes.
3. While the meat mixture is simmering, remove the outer leaves from the cabbage. Cut it in half and cut out the core then chop the cabbage into ½” pieces.
4. Once the meat mixture has finished simmering, transfer it to a bowl and return the skillet to the heat. Add the cabbage, water and kosher salt to the skillet, cover and cook over medium-high heat until the cabbage is wilted slightly. Uncover the skillet and continue cooking for about 10 minutes, stirring occasionally. Remove from the heat. Set the cabbage aside.
5. Place cabbage in a clean kitchen towel and wring the excess water out.
6. Begin assembling the casserole by layering half the meat mixture, half of the cabbage and then repeating with the other half of the meat mixture and ending with the cabbage. Cover the dish tightly with aluminum foil and bake for 45 minutes.
7. Remove from the oven, remove the foil and serve while hot. (Like I said, I used other other half of the tomato sauce can as sauce when serving.)

(Recipe loved & found on Everyday Dishes.)

Venison Meatballs

I never cooked with venison growing up. Mainly because a) I didn’t have any hunters in my family, and b) it’s not really a meat you can buy at the local grocery store. (Although I’m sure Jungle Jim’s would have it!)

So I only started using venison about a year ago when my boyfriend finally went out for deer-hunting season. Where we live, deer hunting is quite a “family affair” to say the least; so his close family and a handful of family-friends all put their deer together to be butchered and processed into various things (roasts, loins, jerky, Bologna, etc.) and then everyone gets a share of it all. So need-less-to-say, since the fall I have had a very steady supply of various venison cuts and products.

I’ve made a few roasts so far and maybe burgers once or twice (but my boyfriend likes to make those so I can’t claim in making them), but I hadn’t really cooked with the ground version yet.

We have a spaghetti squash laying around that needs to be made soon, so I figured now was as good of a time as any to try my hand at home-made meatballs. And might as well use some of the mountain of venison in the freezer as well.

So the recipe below is a bit of a mix of one I found on The Food Charlatan‘s website, as well as some welcomed suggestions and guidance from my best friend’s mom who probably cooks with venison more than anyone I know. (Context: My best friend didn’t like the taste of beef growing up because she thought that tasted different.)

Venison Meatballs


1.5 lbs. ground venison
2 large eggs
3/4 c. milk
1 c. breadcrumbs
1 & 1/2 t. salt
3/4 t. pepper
3/4 t. onion powder
3/4 t. garlic powder
1/2 t. paprika
1/2 t. cayenne pepper
1/4 c. red onion, finely diced
small handful of grated parmesan cheese


1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and grease with butter.
2. Add all ingredients to a large bowl. Use your hands to mix everything together.
3. Shape the mixture into golf ball-sized meatballs.
4. Place the meatballs close together (but not touching) on the prepared baking sheet. Bake at 400 for about 15 minutes, or until browned on the bottom.

This recipe made about 32 golf-ball sized meatballs.

After letting the meatballs cool, I just bagged them and threw them in the freezer. We will be having spaghetti squash with marinara and meatballs later this week, so I didn’t really follow the correct method for freezing them. I figured a few days wouldn’t hurt…