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I interrupt my regular post style for this delicious message —

I come from the state of Chick-fil-A and Zaxbys. I’m talking about chicken biscuits, chicken sandwiches and chicken strips that you can hardly believe are fast food readily available.

I also come from a state where a household dinner item is homemade fried chicken. Fried chicken served at weddings is a thing here! Stuffed animal cows being thrown into football stadiums encouraging people to “Eat Mor Chikin” is a thing here!

But even with my fried chicken upbringing, I can still get schooled every once and a while. Recently my schooling came from a local breakfast hot spot – Buttermilk Kitchen. Ever so often they serve a Fried Chicken Dinner, and recently I had an opportunity to go. Since my words can hardly do it justice, below are a few terrible iPhone pictures (You’ll notice photo first – bite later is not a policy that I abide by). Be prepared to drool.

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Just in case you are wondering my two favorites part of this dinner surprisingly aren’t the mouth-watering honk of chicken. The chicken was paired with grits that were topped with a BACON flavored mushroom. And the strawberry shortcake had grilled pound cake!!

Nom nom nom


Leftovers can be challenging especially when it comes to game meat. But if you cook for one or two, leftovers are hard to avoid. Occasionally I can get creative!

Here’s how I recycled grilled duck (original dinner pictured below) that my boyfriend made for me and some friends:

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Luckily, I had an extra pheasant breast that we had thawed out. With the pheasant and duck I had just enough meat to cook for the two of us.

I had fried rice on the brain and was determined to make it work. I soaked the previously grilled duck and the pheasant separately with teriyaki and Mojo sauce.

Then I boiled some rice and put it in the fridge to cool. Once the rice was cool I fried it in a pan with 2-3 cap fulls of peanut oil. I added in salt, pepper, garlic powder and soy sauce.

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While the rice cooked, I cooked the pheasant until it was white on both sides in another saucepan with butter. Then I added in chopped carrots, green beans and the duck. I let that cook covered for about 10 minutes.

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I added two eggs to the fried rice. Lastly, I chopped up an avocado to add on top. Trust me avocado is amazing with any fried rice type dish.

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I served my leftover creation with the fried rice on the bottom, the pheasant/duck stir fry and some extra juice above that and a few chunks of avocado to top it off!

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My boyfriend went for seconds – always a good sign!

Do you have any tips for spicing up leftovers?


This year I am trying to cook more often and with more creativity. My boyfriend’s a hunter, which means a bunch of fun game meat to cook with!

Recently I was craving tacos and had some pheasant thawed out! The problem is most recipes require at least 12 hours in a crockpot. Here’s how I improvised:

Four pheasant breasts (be sure to remove any extra pellets). Homemade taco seasoning:

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Heat three cups of water in a large sauce then add some butter and half of a chopped red onion:

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Boil some rice then set out to the side. Mix two tablespoons of the taco seasoning in the pan and rub one tablespoon on the pheasant sliced:

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Add the pheasant in the pan and cook for 5 minutes. Then add in the rice and any additional yummy veggies you have (even frozen). Let cook covered for 10 min:

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Cut a bigger piece of pheasant in half to be sure it’s cooked. You can serve in tacos, pita bread over salad or plain. I had mine over spinach with ranch and then in pita for lunch the next day:

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If you have any good recipes and want to share them, I’d love to test them out!

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