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Bambi’s Marinara


  • 28 oz can of crushed tomatoes
  • 2- 14.5 oz cans 100% natural stewed, peeled tomatoes
  • 1 lb ground venison (or other lean ground meat)
  • 1 large yellow onion, diced
  • 1 green bell, diced
  • 5 cloves garlic, minced
  • 3 T extra virgin olive oil
  • 3 T granulated sugar
  • 2 T kosher salt
  • 2 T dried basil
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 c fresh parsley, chopped
  • 2 bay leaves
  • 1/4 c water


  1. Blend stewed tomatoes in a blender, 2 pulses about 3 seconds each
  2. Add crushed tomatoes, blend with about 5 pulses. Set aside.
  3. In a stock pot or dutch oven, add olive oil and heat to medium.
  4. Add onion, bell pepper, and garlic and half of salt. Cook until soft, about 3 minutes.
  5. Add meat and brown, about 10 minutes.
  6. Add all other ingredients except tomatoes and water. Mix well and cook about 2 minutes.
  7. Add tomatoes and water. Mix well, being sure to scrape any bits off the bottom of the pan.
  8. Bring to boil, then turn heat to low and simmer at least 45 minutes. Stir every 15 minutes or so. (The longer you simmer, the longer the flavors have to mix.)

Nope, you’re not at the wrong blog..I promise.

Tonight we’re going to have breakfast for dinner…and not just any breakfast, but a traditional Mexican breakfast…YU-MEE! or, excuse me, SABROSA!

Huevos con Chorizo

(using Chorizo Fresco, the soft variety as opposed to the smoked, hard variety)


  • 1 lb chorizo
  • 8 eggs
  • splash of milk


  • Preheat skillet to medium (don’t use an iron skillet, it will be a PAIN to clean!).
  • Remove chorizo from casing and place in pan.
  • Cook until firm, resembling finely ground beef, about 7-8 minutes.
  • Drain in colander, return to pan.
  • In medium bowl, whisk eggs and milk together until fluffy.
  • Pour eggs into pan, scramble eggs mixing thoroughly with chorizo.

Serve with warm corn tortillas, refried beans, and diced fried potatoes for a complete meal. Garnish with any or all of the following: cheddar cheese or queso fresco, sour cream, salsa, tobasco, green onion.

Guilt Free Sloppy Joes (or is it Sloppy Does??)


  • 2 to 3 lbs – ground venison (mine is a deer/pork combo)
  • 1 tsp dried mustard
  • 1/2 T + 1 tsp salt
  • 1 tsp pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 oz can tomato sauce
  • 1/2 c water
  • 1/2 c katsup
  • 1/4 c brown sugar
  • 2T cider vinegar
  • 2T yellow mustard
  • 1T chili powder
  • 1T worcestershire sauce
  • 1T liquid smoke
  • 1T flour


  1. Preheat cast iron skillet or dutch oven to medium-low.
  2. Add onion, garlic and meat to pan.  Stir until well mixed.
  3. Increase heat to medium-high.
  4. Add dried mustard, 1 tsp salt, and pepper. Mix well and brown.
  5. Add browned meat to large crock pot (do not drain if using lean meat!).
  6. Add remaining ingredients to meat. Mix thoroughly.
  7. Cook on high for four hours or low for eight hours. (This recipe can be converted to stock-pot by simply simmering on low for about 45 min.)

Serve over whole wheat buns with mustard and pickles to garnish. Pair with beans and a green salad for a complete evening meal.

About the Cook

I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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