Steak, Potato and Mushroom Kabobs

KABOB PIC

INGREDIENTS:

  • 1 pound steak
  • 8 ounces mushrooms
  • 1 pound small potatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 tablespoon Runnin Wild Gourmet Steak Seasoning

PROCEDURE:

  1. Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
  2. In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, Runnin Wild Steak Seasoning, rosemary, and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
  3. Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
  4. Thread the marinated steak and mushrooms, along with the potatoes, onto skewers.
  5. Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Re-season with salt and pepper and serve immediately. Enjoy!

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Oven Baked Hot Wings

baked hot wings pic

INGREDIENTS:

  • 4 pounds chicken wings
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground black pepper

Sauce

PROCEDURE

  1. Preheat oven to 250 degrees. Place a baking rack on an aluminum foil lined baking sheet. Spray the rack with a non-stick cooking spray. Set aside.
  2. Pat all of the chicken wings dry with paper towels. Sprinkle baking powder and pepper over the wings. Coat each piece evenly and thoroughly.
  3. Place chicken wings on the rack. Place the baking pan in the oven, on the lowest rack. Bake for 30 minutes.
  4. Turn the temperature up to 425 degrees. Place the baking pan on the upper middle rack. Bake for 15 minutes. Enjoy!

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Flamin’ Grilled Scallops

grilled scallops

INGREDIENTS:

  • 3/4 cup butter
  • 2/3 cup chopped onions
  • 3 cloves garlic, chopped
  • 1/4 cup fresh lemon juice
  • 1 pinch salt
  • 1/2 tablespoon Runnin Wild Gourmet Seafood Seasoning
  • 1 1/2 pounds sea scallops
  • 1/3 cup chopped fresh parsley

PROCEDURE:

  1. Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt.
  2. Place scallops in a large bowl, and toss with butter mixture and Runnin Wild Seafood Seasoning. Let stand for about 2 minutes.
  3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve. Enjoy!

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Danielle’s Runnin Wild Monday Meatloaf

RUNNIN WILD MEATLOAF PIC

INGREDIENTS:

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow onion
  • 5 cloves of garlic
  • 1 pound of venison
  • 1/2 pound ground beef
  • 1 tablespoon Runnin Wild Gourmet Wild Game Seasoning
  • 1 meatloaf seasoning pack
  • 1 tablespoon Worcestershire sauce
  • 2 eggs
  • 1 small can tomato sauce
  • 5 slices of bread
  • Bread crumbs
  • Bacon
  • Cedar Plank (soaked for 3 hours)

* Recipe makes 2 meatloaf’s

PROCEDURE:

  1. Preheat grill and saute the veggies so they are a little soft, then add them to the meat. Add the meatloaf seasoning mix, Runnin Wild Wild Game Seasoning, 1/2 can of tomato sauce, eggs, and Worcestershire sauce.
  2. Hand knead the mix until it is blended together (it should be very wet).
  3. Dice up about 5 pieces of bread into small cubes and add this and bread crumbs to the mix until it firms up enough to hold a solid shape (it should be a little gooey).
  4. Shape a loaf on the cedar plank and pour the remaining sauce over the top.
  5. Crisscross bacon over the top of meatloaf and sprinkle with pepper.
  6. Grill for 45 minutes at a temperature around 350-400 degrees. Enjoy!

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