Category: Recipe of the Week

The following recipe for White Meat Chicken Planks is from SurvivalBlog reader John M.. He writes: “Over the years I have developed a recipe that has amazed people who I have served this to, it is a taste (is a wow recipe) and crust very similar to KFC at a fraction of the cost. The cold chicken leftovers are even better. Some people question using 2 cups of Frank’s hot sauce, but it’s not even noticeable in the finished planks.  I prefer to prepare this on an outside grill due to the oil splatter.” Ingredients 4 to 6 chicken breasts …

The following recipe for Survival Chili is from SurvivalBlog reader John M. He says: “This has been a go-to recipe for years in [cook-off] competition and a family favorite.” Ingredients 2 lbs 90% lean hamburger which does not require draining…. or 80% and drain most of the liquid but not all 2 cans (15 oz) tomato sauce 1 can (15 oz) diced petite tomatoes 3 cups of Bush’s chili beans in sauce — careful adding more will overload the rest of the ingredients 1  can (4 oz) green chiles 3 tablespoons of garlic, onion powder 4 teaspoons of pepper and …

The following Salsa Verde and Roasted Tomato Compote/ Salsa recipes are from blog reader Mrs. Alaska. Mrs. Alaska’s Intro: “As readers may imagine, an Alaskan gardener harvests a lot of green tomatoes at the end of the season. Some I store indoors in paper bags and cardboard boxes to ripen.  Some of the green ones I use right away in a favorite seasonal treat. Both recipes are variations from Ball’s Complete Book of Home Preserving. Both recipes are versatile.  Feel free to substitute alternative ingredients if you lack something.” SALSA VERDE Quantity:  3 pints Ingredients 7 cups chopped green tomatoes …

The following recipe for Elk Stew is from reader Dave W.  This recipe has a bit of cloves, that can be omitted if you dislike that flavor. Ingredients 1 lb. elk meat, cubed to bite-size 2 -14.5 oz cans beef broth 1 -14.5 can of diced tomatoes 1 ½ T. all-purpose flour ¼ c peas — preferably fresh, or frozen ones will suffice 2 c. cubed potatoes ½ c. diced carrots ¼ c chopped onions — preferably fresh, or frozen ones will suffice 1 T. Worcestershire sauce ¼ c. wine — I prefer chablis. You can also use lager-style beer …

The following recipe for Red Wine Venison Stew is from reader Kelly in Montana. Kelly says: “This is an old French recipe that requires 8+ hours to marinate the meat, but it is worth the wait.” Ingredients 2 to 3 pounds of venison, cubed 1 cup coarsely chopped white or yellow onions 3 medium carrots, sliced to 1/4-inch thickness 1/4 cup finely chopped celery Up to 3/4 teaspoon salt (to taste) Up to 1/2 teaspoon ground black pepper (to taste) 2 teaspoons dried parsley 1/2 teaspoon dried thyme 1/4 teaspoon dried crushed rosemary 1 cup dry red wine 3/4 cups …

The following Sazon Spiced Soup recipe is from SurvivalBlog reader Gwen. She writes:  “This is based on a recipe that was given to me but I changed four elements so I would say it qualifies as an original one. Ingredients 1 lb ground hamburger 1 bag of frozen mixed vegetables 2 – 32 oz Swanson Vegetable Broth 1/2 cup dry macaroni noodles 1 can of red beans 1-2 packages of Goya Sazon seasoning found in the Mexican aisle Directions Brown your hamburger or ground meat of choice and drain the fat. In a saucepan heat the broth to boiling and …

The following recipe for Chimichangas De La Bambi (Picante Venison Chimichangas) is from reader Michael S.: MixING Ingredients 1 pound of lean ground venison 1 medium onion, chopped 1 cup Picante sauce 1/2 to 2/3 cup grated Cheddar cheese Salt, to taste Pepper, to taste Frying Ingredients 1 package of Chinese egg roll wrappers. (I use Wing Hing brand.) Olive oil or Vegetable oil Directions In a medium to large fry pan, brown the venison with chopped onion, stirring the venison briskly to reach a small crumble texture. Drain. Add picante sauce. Add salt, and pepper (to taste). Simmer at …

The following detailed recipe was kindly sent to us by SurvivalBlog reader Debra in Missouri: Dish End Soup Being a bookworm at heart, I’ve amassed a small collection of books on rationing, wartime cooking and famine. Inspiration for this recipe comes from a book by Wong Hong Suen called WARTIME KITCHEN: Food and Eating in Singapore 1942-1950. Published in 2009 by National Museum of Singapore, it contains a wealth of information about the public adaptation to wartime scarcity. “Dish ends became a gourmet food. This was the soup stock made from boiling all the food left over by customers of …

The following recipe for Green Tomato and Apple Chutney is from SurvivalBlog reader St. Funogas.  Here is his description: This recipe is loosely adapted from the Ball Complete Book of Home Preserving and is a great way to use up some of those end-of-season green tomatoes. This is the best chutney I’ve tried, a spicy-sweet mix that goes well with anything from scrambled eggs and omelets, to a topping for those ho-hum pan-fried pork chops, and even makes a great salsa for chips. I typically use generous heaps when I use it. Once you try it I’m sure you’ll like …

The following recipe for Fry Pan Ham & Rice is from SurvivalBlog reader Lisa in Ohio. You will need a large fry pan with a lid, or a skillet with a lid. Note that cooked turkey may be substituted for the cooked ham. Ingredients • 1-1/2 teaspoon olive oil • 1 cup of sliced mushrooms • 1 medium-size onion, chopped • 1 cup pre-cooked ham or turkey, cubed • Ground pepper (to taste) • 1/4 cup water (omit if using cooked rice instead of instant rice) • 1/2 cup chicken broth or turkey broth • 1 cup cooked rice or 3/4 …

The following recipe for Zucchini Soup is from reader M.N.R.  He says: “Super easy. No exact measurements needed.” Ingredients Onion  (I prefer a sweet onion such as Vidalia) Garlic to taste (I use 2 cloves sliced into tiny pieces) Two large potatoes (I use Yukons because they’re ready) Lots of sliced zucchini (A great way to use up those oversized zucchini) Water Salt to taste Directions Put all ingredients in large saucepan. Add just enough water to cover. Boil until everything is soft. Pour everything into a blender. Blend on high until thoroughly blended (a minute?) Yummy creamy zucchini soup! …

The following recipe for Chicken Boullion-Flavored Rice is from SurvivalBlog Reader Carl W.. It is a tasty way to use some of your stored rice. The dried versions of the seasonings store well, so this would make a good TEOTWAWKI recipe. This recipe makes 4 to 5 servings. Ingredients 3 cups of white rice — This can be long grain, short grain, Jasmine, or Basmati. 2 tablespoons of chicken bouillon powder (or less, if using concentrated bouillon cubes.) 2 teaspoons of dried onion dices or powder (or 3 teaspoons if using fresh, finely chopped onion) 1/4 cup of dried parsley flakes (or closer to …

The following recipe for Sweet Zucchini Relish is from SurvivalBlog Reader “Sis.”  (Note: This is not an inadvertent repeat. Last week, Sis sent us a recipe for her Dill Zucchini Relish. This alternate recipe has a quite different taste.) Ingredients 20 cups zucchini  (I grate it then chop it to make small pieces)  5 cups onion, diced 7 cups vinegar (I use half cider and half white) 6 cups sugar (I use half turbino and half white) 3 tsp. Celery seed.  3 tsp. Tumeric. 1 tsp. Clove powder 1 tsp. Cinnamon. 4 tsp. Allspice powder 2 Tbl. Mustard seed. Directions …

The following recipe for Dill Zucchini Relish is from reader “Sis”:  Dill Zucchini Relish. Ingredients 9 lbs Zucchini (or Cucumbers), diced 1/2 cup pickling salt (I use sea salt) 2 tsp. Tumeric 4 cups water 3 cups white vinegar 1 cup apple cider vinegar 1 white onion (finely chopped) 2 Tbl. Sugar 2 Tbl. Dill Seed 1/4 cup fresh red pepper (finely chopped) Directions Combine all ingredients in a large kettle. Bring to a boil Simmer 10 minutes. Put in canning jars Process in water bath canner for 15 minutes. SERVING I use these relishes with my canned meats to …

The following recipe for a high-protein nut and trail mix recipe comes to us from SurvivalBlog reader Carl B. Ingredients ½ cup dried blueberries 1 cup dried cranberries ½ cup dried cherries (tart style) ½ cup salted dried sunflower seeds (optional) 2 ½ cups salted mixed nuts (preferably with almonds but without any peanuts–unless you love peanuts.) ½ cup small dried pineapple (chop first to 1/3-inch cubes, if the chunks are too large) 1 cup M&Ms or Reese’s Pieces Carl’s Note: The last ingredient is optional or can be reduced. You may substitute one cup of something else that is sweet …