I made cheese...I never even imagined making cheese, but yep, I did it!  I made creamy, mild, delicious goat cheese.  From fresh from a farm goats milk, not store bought, not ultra pasteurized, just fresh RAW milk, which in turn made fresh RAW cheese.  LOVE IT!  First of all let me start by saying that we know this farm...we have been getting our fresh eggs from them for over a year now.  I would not recommend just getting milk from any old goat!  Soon we will be getting fresh beef as well...have I mentioned how amazing it is to know where your food REALLY comes from?  I am so into this, it has become an obsession!  Anyway, back to the cheese...here it is. I made almost 2 pounds of goat cheese for about $6.00.  Do the math.  Four ounces of crumbled goat cheese at the store goes for about $4!  The recipe is so simple...and I have step by step instructions that I will post tomorrow.  I just had to share my excitement in the fact that I. MADE. CHEESE.  Mozzarella is next, then maybe some brie, or perhaps a good gouda...hmmmm???
The Gods of electronic devices are working against me...starting with my phone, which is unbearably slow and freezes at the most irritating moments!  Then my brand new lap top, which works fine, it's the charger that a Moose destroyed, that is the problem...it finally decided that taping it together just wasn't going to work anymore.  And then tonight, my camera, which I love...it's a third arm for me, unfortunately it too runs on a battery and I tend to forget that important little point.  So that leaves me to where I sit tonight, staring at grainy pictures I took with my point and shoot and working off of my husband's little netbook (which has NO Photoshop or any photo editing software for that matter) but no worries, I'm not really sure I could do much with what I took anyway.  I am such a photo SNOB!  Anyway, I trudged on and made an amazing Greek Chicken dinner tonight and while I am not going to post all of the pictures (I am including just the one of the finished dish) I am going to share the recipe with you because it was TOO good not to!  It's healthy, packed with all kinds of good stuff and filling.  I even made the most amazing hummus as a snack and ate it with the most addicting Lentil chips I have ever had (they are really the ONLY Lentil chips I have ever had).  So here it is, go ahead laugh at the picture, but if computers had smell-o-vision your mouth would really be watering!
Delicious Greek Chicken

One Pint of Cherry Tomatoes
Olive Oil
4-5 Cloves of Garlic
1/2 Sliced Sweet Onion
1 Can of Cannellini Beans, drained
1/2 cup of pitted Kalmata Olives
6 Chicken Thighs Bone-In (Skin removed)
3 sprigs of Oregano chopped
2 tbsp of chopped fresh Mint
1 Lemon
1/4 cup white wine
Greek Seasoning
Salt and Pepper
Baby Spinach
Feta Cheese

In a large deep skillet with a lid, dump your cherry tomatoes, whole into your heated olive oil.  Add the whole cloves of garlic and thinly sliced onion.  Cover with the lid and cook on med high. The tomatoes will start to burst, that's ok, that is what they are supposed to do!  Warning, if you chose to take the lid off, be prepared to get popped!  I recommend just leaving the lid on for about 5 minutes or so.  Once the tomatoes and onion are soft, add the mint and oregano, along with the cannellini beans and kalmata olives.  Let it all simmer and come together, season with a little salt and add the chicken.  Sprinkle the chicken with the Greek seasoning and squeeze the juice from one lemon over the top of the thighs, I added the lemons to the pot to allow the rest of the juice to evaporate from them.  Pour the wine into the pan and cover with the lid, let the chicken cook on medium for about 20-25 minutes until cooked through.  Pile some fresh spinach onto a plate and place the chicken on top, spoon a generous serving of the tomato mixture over the chicken and spinach and top with crumbled feta cheese. 

That's it, another delicious, simple, healthy and low fat meal!  My kids loved it too! 

I know, that title really isn't very appetizing, but it's very true.  Once again, Girl Hunter, my trusty new friend, didn't fail me!  I chose to make Georgia's grandmother's Axis Venison Loaf...sadly I had no axis (which if you have never tried, you are GREATLY missing out!) but I did have freshly ground venison!  Tyler immediately assumed that if I was making meatloaf, then there must be sauce on it...he's an oldschool tomato sauce type of guy.  This recipe did not call for sauce, however, one quick tweet to Georgia and she recommended her Mushroom sauce, said something about heaven and was absolutely right on!  OMG!  Between the smell of the freshly baked french bread, the Venison Loaf, the mushroom sauce, the truffle oil...my whole kitchen is what I imagine heaven really DOES smell like! 
Before I get to the pics and recipes...let me just say that I am going to go with the power of positive thinking and think VERY positively about this.  This is the type of contest that I am MEANT to win...can't you just see me, fishing, cooking, surrounded by nature...freezing my tail off.  Is it cold in Alaska in August?  That might be something I would have to adjust to, everything else though is right up my alley!  Anyhow, here are the pics...next recipe might have to be something a little more daring...we'll see!

Start by cooking (1 carrot, 1 celery stalk, 1 large onion, 2 cups of mushrooms) finely chopped in 2 tbsp of olive oil.
2 pounds of ground venison, axis or if you really have to, ground beef....
Add one egg, beaten
2 tbsp of Marsala wine
1/2 cup of bread crumbs...I found whole grain at my local HEB store.
Chopped Basil
Chopped Parsley
Freshly ground nutmeg...I used to use the already ground nutmeg, however there is a big difference in flavor if you grate your own..
Fresh cracked pepper...also make sure to add just a little sea salt...
Mix it all together with your cooked veggies...
and make a big loaf!
Cook for 10 minutes at 450 degrees, then lower the temp to 350 and cook for another 30 minutes
Now start the mushroom sauce, of course ONLY if you are feeling "saucy"!
Finely slice some shitake mushrooms
Finely dice a shallot
cook the mushrooms in 2 tbsp of butter until brown add 2 sprigs of thyme also. After brown bits start to show, add the shallot and stir gently. Cook until the shallots are soft
THEN add one cup of port...scraping the brown bits off of the bottom of the pan...reduce to half. Then add 4 cups of stock, I didn't think to make venison stock a few weeks ago, so I just used beef. Cook down until reduced again till half and keep warm till serving....
Oh, do you remember that I mentioned TRUFFLED MASHED CAULIFLOWER???  My wonderful husband has been putting me to the test, he is eating NO starches which makes my job difficult.  I love potatoes, pasta, bread....so tonight I did the mashed cauliflower thing, I love mashed potatoes with truffle oil and thought I would try the same thing here....OH YEAH...so worth it and maybe even better than potatoes, who knew!?  Start by boiling a head or 2 of cauliflower, cut up, in salted water.  Then mash well, I used my immersion blender. 
Here, I took one stick of softened unsalted butter and added a good drizzle of truffle oil. Truffles are one of those things that you either LOVE or you aren't so sure...I LOVE, my kids...not so sure...Mash it all together with the mashed cauliflower and add a good dose of sea salt and pepper...that's it...absolutely heavenly....
Such a great, healthy, yummy, clean dinner...........now please excuse me, I'm going to finish off the cauliflower....just don't tell my husband that I think it's better than mashed potatoes!
So magicians do not normally share their secrets...but this one is too good not to share.  I know the perfect trick to get the most juicy, delicious chicken EVER!  I stumbled upon this recipe several months ago, it is so amazing and so fall off the bone yummy that everyone should really know about it.  And the big reveal is that it only consists of 4-5 ingredients! 
First take a whole chicken, remove the neck and organs and rinse well. 
Next carefully seperate the skin from the meat of the chicken and place sliced butter underneath.
Next place 2 stalks of celery inside the cavity of the chicken...that's it!
Season with salt and pepper and a lot of onion powder...I also made sure to drizzle just a little olive oil in the bottom of the dish to keep the chicken from sticking...cook at 350 for 1 hour 15 minutes for a 3 pound chicken, then take out of the oven, cover with foil and let it sit for about 30 minutes until the temperature is 180 degrees.  I had a 4 pound chicken and it took closer to 2 hours to cook and another 30 to sit, so make sure you plan accordingly.  I served with a ton of sauteed veggies and potatoes.  My finished pic didn't make it on my card for some reason but TRUST me you will not be disappointed in this easy roasted chicken!