Chicken Fried Oryx

Hurray for my first game post! I have wanted to cook game for the longest time and I finally had the opportunity to this weekend. My friend and I acquired oryx (antelope) and decided to go Southern with the dish. I have never chicken fried anything before (sorry, Paula) and for those of you who haven’t either, have no fear! You don’t need an actual deep fryer to do this (sorry again, Paula)- pan with oil will suffice. Our oryx still turned out as crispy and crunchy as Paula’s fried chicken (but better). 

For those of you who aren’t so gung-ho on red meat, this may not be something you’d enjoy. Oryx is a very dense meat but super lean as well. There was hardly any fat on the filets and it reminded me a lot of bison meat (see my bison lettuce wraps here). Chicken frying the oryx wasn’t my first choice but I was very surprised at how tasty it really was. Next time I’d like to try grilling some oryx steaks or BBQ-ing it. We paired the oryx with white rice and a family homemade gravy recipe. Enjoy! :) 

Chicken Fried Oryx

  • 1 pound oryx (cut into 6 oz. filets)
  • 6 tablespoons olive oil or canola oil 
  • Salt and pepper to taste
  • 1 cup all-purpose flour (plus 1/4 cup extra for the gravy)
  • 1 cup 2% milk (or whole) (plus 1/4 cup extra for the gravy) 
  • Pinch of sugar (for gravy)
Season the steaks with salt and pepper. Heat up a pan with oil on medium heat. 

Coat both sides of the steak in the flour, then put in the milk and dredge once more in the flour. 

Carefully place the steaks in the pan and cook until each side is golden brown for 4 minutes. 

Now for the gravy…I have to give all gravy credit to my friend Travis as I had nothing to do with this part…

After you fry the meat, pour out 1/2 of the grease and drippings and turn the stove on low. Add a little bit of flour to the pan as you stir. Do this until the sauce becomes a slightly viscous consistency- be careful not to add too much flour!

Add the milk and continue stirring on low heat. Add a couple pinches of sugar and a dash of salt and pepper. Continue adding milk while cooking and stirring until the gravy reaches a consistency that is slightly less dense than how you want the gravy to end up. When you take the gravy off the stove it will become more dense when it cools. 

Cook the rice in a rice cooker for 20 minutes and serve with the oryx steaks and gravy :)

Mini Blueberry Pancake Muffins

First and foremost, I have to give 100% credit to Cake & Allie who posted this recipe. I found it on Pinterest (guilty again) and decided to bring these adorable muffins to church this morning. These muffins are literally like miniature blueberry pancakes. The batter is definitely more thick than regular muffin batter because of its pancake-like texture. The original recipe calls for buttermilk but since I didn’t have enough time to run to the store, I decided to find an alternative. I found that you can either substitute buttermilk with milk and a tablespoon of lemon juice/vinegar or you can substitute with yogurt. I had Greek yogurt on hand so I used yogurt. I followed their recipe and used blueberries, (my favorite) but feel free to use chocolate chips or apple chunks. 

Mini Blueberry Pancake Muffins 

(from Cake & Allie) Makes 24 miniature muffins

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk (or milk with vinegar or 2/3 cup yogurt)
  • 1 egg
  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted butter
  • 1/2 cup fresh blueberries

Preheat oven to 350ºF. Place muffin liners into each pan. Combine flour, baking powder, baking soda, salt and sugar into a bowl. 

In small Pyrex or small bowl, mix together buttermilk (or yogurt), egg, maple syrup and melted butter.

Mix together the dry ingredients with the wet ingredients. 

Pour into muffin pans and add blueberries. 

Bake for 10 minutes. 

Here was the breakfast spread at church this morning :)

Baked Salmon with Rosemary Potatoes and Spinach

There is no better time to enjoy fish than in the summer. Growing up in Colorado, I have spent many summers with my mom hunting around for the right fish. Being so inland, its tough to find good fish that is from the ocean and not farm-rasied. Now that I’m living in California, I can take advantage of the fact that I literally live next to the ocean and have access to fresh fish. Sockeye salmon was on sale at Ralph’s and I definitely took advantage of this wild caught treasure. I even bought a few more ounces to store in the freezer to cook later in the summer. I decided to bake the salmon instead of grilling it because I don’t have access to a grill right now. I have to give my mother all the credit for this recipe because she came up with it a few nights ago and emailed the recipe to me. This recipe is super easy to make and takes only 15 minutes. The ingredients in this recipe are crucial because the paste on the fish give it all the flavor. If you don’t have all the ingredients, try to get as close to them as you can. The combination of the Dijon mustard, paprika, agave nectar, lemon juice and basil give the salmon a savory kick. I paired the salmon with my go-to side: rosemary potatoes and a citrusy spinach.

Baked Salmon

  • 2 6-8 ounce sockeye salmon fillets
  • 2 tablespoons Dijon mustard
  • 2 cloves of garlic, minced
  • 1 1/2 tablespoons of extra virgin olive oil (+ extra to drizzle on sheet)
  • 1 teaspoon paprika
  • 1 teaspoon agave nectar or honey
  • 2 teaspoons lemon juice
  • 1 teaspoon basil
  • 1 teaspoon garlic salt

Preheat oven to 400ºF. Cover a cookie sheet with foil and drizzle olive oil on top. Rinse off the salmon and place skin side down on the foil.

Mince the garlic and combine Dijon mustard, olive oil, agave nectar, paprika, lemon juice, basil and garlic salt in a small bowl. Spoon the paste on top of the fish until its completely covered.

Bake for 15 minutes until pink and firm in the middle. If the fish isn’t cooked all the way through, cook for a few more minutes but be careful not to over-bake!

Rosemary Potatoes and Spinach 

  • 4 yukon gold potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 black pepper
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 12 ounce package of frozen cut-leaf spinach

Boil a pot of water and salt. Add the potatoes and cook for 20 minutes. Once the potatoes are cooked, cool, peel and then cube the potatoes.

Place in a bowl and add olive oil, apple cider vinegar, salt, pepper, thyme and rosemary. Microwave frozen spinach in a small bowl with water for 6-8 minutes.

Pasta Puttanesca

For as long as I can remember, pasta puttanesca has been served at every holiday dinner at my family’s house. This dish is definitely a family one and can be served any time of the year. The combination of the garlic tomato sauce with the olives, capers and bacon is divine. True puttanesca sauce calls for Greek Kalamari olives and anchovies, but I only had green pimento olives and capers on hand. This recipe is super easy to make and really only requires cooking pasta and making the sauce to go on last.

Sadly, as beautiful as the word “puttanesca” is, the meaning suggests otherwise. The literal definition of puttanesca is “whore style spaghetti”- I am not making this up. However, regardless of the meaning, this sauce is delicious and compliments any pasta dish. Puttanesca traditionally calls for spaghetti but you can use penne or bowtie as well. I used a combination of whole wheat spaghetti and capellini for my pasta. I hope you enjoy this family recipe :)

Pasta Puttanesca (serves 4-5)

  • Salt
  • 1/2 pound (8-ounces) of whole wheat spaghetti
  • 1/2 pound (8-ounces) of capellini 
  • 2 tablespoons extra virgin olive oil 
  • 1 24-ounce can of tomato sauce (I used Hunt’s Roasted Garlic)
  • 1/2 container of 3-ounces of pimento olives (sliced in half)
  • 1/2 container of 3-ounces of capers 
  • 4-5 strips of bacon (with the fat trimmed off)

Boil a pot of water and salt water to taste. When water is boiled, break spaghetti and put in water and cook on high-medium heat. Spaghetti cooks al dente in about 9 minutes (if you’re only cooking with spaghetti, disregard this next step). Put the capellini in after the spaghetti has cooked for 6 minutes (capellini only takes 3 minutes to cook because it is so thin).

Slice the olives and bacon and put with capers. Once the pasta is done cooking, drain in a colander and put back in pot. 

Drizzle the olive oil over the pasta and add the can of tomato sauce. 

Add the olives, capers and bacon and mix together. 

Serve into bowls and enjoy with a glass of your favorite red wine :)

Chicken Tortilla Soup

This is one of my mother’s favorite recipes and it is so easy to make! I love how much this recipe makes and how I can store it and have it for leftovers for the next few days. My mom makes her traditional tortilla soup back home with red pepper flakes and a few other spices. I only had cumin and lemon pepper on hand, but the soup still turned out really well. You can always add more spices and flavors to make it more spicy (how I like mine), but you can also make this soup really mild. 

If there’s one thing I always recommend, its that if you have an opportunity to use avocado, USE IT! I didn’t have enough time to run to the store to get an avocado, but if you have time or have an avocado on hand, this will MAKE the soup! I topped my soup with a handful of four cheese Mexican blend and a few tortilla triangles on top and the soup was so satisfying. The chopped rotisserie chicken really makes the soup filling because of the protein (I’m all about the protein), but you can always omit the chicken and just have regular tortilla soup. This recipe is perfect as an appetizer or for a light lunch or dinner. I hope you enjoy it! 

Chicken Tortilla Soup

  • Olive oil
  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1 16-ounce can of black beans
  • 1 16-ounce can of diced tomatoes
  • 2 cups cooked and chopped rotisserie chicken
  • 2 14.5-ounce cans of Swanson chicken broth
  • 1/2 cup of cheese blend
  • Yellow corn tortilla chips 

Chop up the garlic and onion. Make the onion chunky.

Heat up a pot with olive oil on medium heat and cook the garlic and onions until translucent. 


Add the can of black beans and tomatoes and simmer until cooked.

Add the chopped chicken. 

Add the chicken broth and cover for 10 minutes and cook on low heat. 

Serve into bowls and top with cheese and tortilla chips. Like I said earlier, if you have avocado, slice some up and put on top!