Pheasants Forever’s Post

Recipe: Jerk Shrimp Skewers Turn up the kitchen heat with these mouthwatering Jerk Shrimp Skewers! Marinated in Cool Runnings jerk seasoning, honey, lime juice, and a hint of spice. A taste of the Caribbean in every bite. Simple and irresistible. https://lnkd.in/gJy6CE3C

Make lunchtime exciting with these #GrainFieldChickens nugget and veggie skewers. They’re colourful and packed with the #TasteofGFC You will need: * Grain Field Chickens chicken nuggets * Cherry tomatoes * Bell pepper chunks * Pineapple chunks * Wooden skewers Method: 1. Cook the GFC chicken nuggets as directed. 2. Thread chicken nuggets, cherry tomatoes, bell pepper chunks, and pineapple chunks onto wooden skewers. 3. Pack the skewers in a container, and they can be eaten cold or at room temperature. 4. These ideas provide a variety of options to make school lunches with nuggets more interesting and enjoyable for kids. Feel free to customise based on individual preferences and dietary needs

𝗥𝗘𝗖𝗜𝗣𝗘: The right prepping, seasoning and grilling techniques can help you serve your favorite foods in the tastiest ways all summer. #HighPlainsJournal #HPJ #recipe #grilling

Want to keep your flowers fresh longer? 🌸💐 Here’s a simple trick: Add a spoonful of sugar to the vase! 🥄 The sugar acts as food, helping your flowers stay vibrant and beautiful for days. Try it next time and see the magic happen! 🌷 #FlowerCare #DidYouKnow #FreshFlowers #HomeHacks #FlowerTips #StayFresh #NaturalRemedies #BakingSupply #DidYouKnow #BakingSupplier

February 2nd a chill in the air, Lets prepare a culanary treat that is reserved for both World class 5 star restaurants and Hill Folk alike. What's been plaguing your garden all year ? Hint today is the day we honor them with their ability to predict the weather. Some call them Woodchucks I prefer Groundhogs. Groundhogs  are vegetarians and they’re not too much different than rabbits. A bit slower running, and solitary, but they’re basically just big wild rabbits. If you’ve never processed your own wild game, or you’re just looking for a few pointers specific to groundhogs,  It’s surprisingly quick and easy if you have the right tools.  The main thing to keep in mind is that groundhogs have scent glands that need to be removed to keep the meat from tasting musky. This recipe involves an overnight marinade in buttermilk, along with a number of spices including garlic, paprika and thyme. Once you’ve marinaded your groundhog, the marinade doubles as part cooking dredge.  Take the woodchuck and dredge it in flour, and then place it back in the marinade one more time before dredging it in flour again.  This double coating results in the extra crispy flavorful fried meat that we all love. Our Groundhods were 7 to 8 lbs. whole, but only about 2.5 pounds of meat when cleaned and skinned.  Scale the recipe up or down depending on the size of your animal. 2 to 3 lb Groundhog/Woodchuck meat, quartered and skinned 2 cups buttermilk 1 Tbs. smoked paprika 1 tsp. garlic granules or powder (or several cloves fresh garlic, pressed) 1 tsp. onion granules or powder 1 tsp. each of thyme, oregano and parsly 1/2 tsp. salt Once you’ve parted up your groundhog you should have front legs, saddle (hips and loin) and hind legs.  You can save the spin and ribcage for stock.  Place it in a tupperware or ziploc bag, along with the remaining ingredients above and marinade 12 to 24 hours.  To bread and fry, use the same style flour and oil you normally use on fried chicken or catfish. Good eat'n (571) 758-6237 (571) PLUMBER

Ingredients: Local Shrimp, Smoked Hillshire Farm Sausage, Boone Hall Corn on the Cob, small red potatoes, Old Bay Boil bag, one lemon and one sweet onion Instructions: drop in one or two Old Bay Boil bags in a large pot along with the halved lemon and onion, bring to a boil, add your potatoes and your sliced sausage, boil for 5 minutes, drop in your halved corn on the cob, boil for 10 min, once the potatoes and corn are soft with a fork, then add your shrimp. Once the shrimp are fully cooked drain the Boil and pour into a dough bowl, add butter, and stir. The top off with Old Bay seasoning. Serve with lemon wedges & cocktail sauce Make sure you have small bowls for the shrimp shells! Make sure to use the freshest corn, shrimp, onions, and lemons for the best flavor. You can make this as spicy or non-spicy as you like with the Old Bay! #oldbayseasoning #mountpleasantrealestate #chsrealestate #charlestonrealestatecompany

Sharpefoods! delicious backyard barbecue *Menu:* - Chicken Skewers with Signature Sauce - Beef Skewers with Signature Sauce - Veggie Skewers (with options like bell peppers, zucchini, cherry tomatoes, and onions) - Shrimp Skewers with Signature Sauce *Preparation Plan:* 1. *Marination:* Marinate the chicken, beef, and shrimp in a mixture of Sharpefoods' Signature Sauce, olive oil, and your choice of herbs and spices for at least 30 minutes. 2. *Veggie Prep:* Cut the veggies into bite-sized pieces and brush with olive oil, salt, and pepper. 3. *Skewer Assembly:* Thread the marinated meat and veggies onto skewers, leaving a little space between each piece. 4. *Grilling:* Grill the skewers over medium-high heat for 8-10 minutes per side, or until the meat is cooked through and slightly charred. 5. *Saucing:* Brush the skewers with additional Signature Sauce during the last few minutes of grilling. 6. *Serve:* Serve hot and enjoy! - Variety of sides, such as grilled corn, coleslaw, and baked beans. - Signature Sauce, Garlic aioli, miso sauce and other toppings. Backyard barbecue with Sharpefoods will be a

Stuffed Dates with Goat Cheese and Toasted Coconuts Stuffed dates have been around for years but so has wrapped them in bacon. This version is stuffed with cheese, yes the classic, but finished with toasted coconut for a hint of the tropics. Since the coconut is unsweetened, it pairs nicely with the sweet date and creamy goat. I think you will find that even the kiddos will love them! Yield: 12 dates Oven: N/A Preparation time: 15 minutes Cook Time: N/A 2 tablespoons shredded unsweetened coconut 12 Medjool dates 2-ounces goat cheese Method: 1. In a small sauté pan over medium heat, toast coconut until lightly golden in color, approximately 3 minutes. Transfer to a plate or bowl to cool. 2. Meanwhile, using a sharp knife make a slit halfway through each date (lengthwise) and remove the pit. Using a spoon, stuff each date with a small amount of goat cheese followed by toasted coconuts. 3. Best served at room temperature. thank you #StarbuckMinnesotaMan

This month’s recipe focuses on the ability for grills to be dusted off from the winter months. Seafood and specifically prawns provide a dinner rich in iron. Served a top a spinach salad would amp up the iron and also give you the ability to check off your greens needs for the day. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Serving Size: 4 Ingredients 1 pound large shrimp peeled and deveined 3 tablespoons olive oil 2 tablespoons lemon juice ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon oregano ½ teaspoon paprika ½ teaspoon garlic powder Chopped parsley for serving Lemon slices for serving Directions Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine. Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max. Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp. Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the colour is pink and shrimp is opaque. Serve warm with fresh parsley and lemon slices, if desired. Do you have a recipe that you'd like us to feature? Send us a DM, and we'll get in touch! #sendusyourironrecipe https://lnkd.in/g2H57uES Recipe by Feel Good Foodie 🍤 #shrimp #bbq #spring #spinach #ironfoods #eatyouriron #ironforhealth

Easter is coming! And it is never too early to start planning your lamby creations. I know parts of the world have Mother’s Day first - don’t worry Australia, that isn’t us, ours is still in May - but you can bet butchers around the world will have already turned their eye to the Easter crowd. Lamb is a traditional meat to eat around this time, but don’t worry if you’re concerned about the costs, I know lamb is usually a pricier protein in some countries, as there are some good ways you can get lamb on your party plate without breaking the bank or needing a whole leg. One of the most economical ways to eat lamb is mince - you can easily shape lamb mince into burgers or kofta with some awesome herbs and spices - they’re always crowd pleasers, right? Or try and source some lamb riblets which are great to slow cook then throw on the middle of the table for everyone to share, and also don’t forget lamb neck which is great in a show stopping stew, or if you cut it into small strips or chunks, you can actually throw it on a skewer and flash grill for a really tasty kebab. The possibilities might not be endless, but there is enough there I think to get your creative juices flowing if you’re looking to keep the costs down over the Easter holidays! #ButcherGIrlAlison #Winner #EasterVibes #AustralianLamb #Prizes #AussieLamb #LambLovers #ButchersOfInstagram #InItToWinIt #ButcherIdeas #ButcherLife #SupportButchers #MeatLovers #Meaty #PrizedMeat #ButchersBox #Butchery #LambHeaven