In this week of cooking using our Costco haul in Our Alaska kitchen, we make moose roast, coconut salmon, venison spaghetti, and much more. We hope you enjoy spending time with us in our kitchen!
Products from our Kitchen ( affiliate links):
Instant Pot: amzn.to/3sEQvJW
Instant Pot Basket: amzn.to/34WrWzS
New Chopper: amzn.to/3sHWU7i
Traeger Grill: amzn.to/3uRxwyy
Traeger Seasoning: amzn.to/3sEa1X3
Pico De Gallo:
6 mediumTomatoes
1 Onion
1 Jalapeno
1 bunch Cilantro
2 stalks of green onion
Juice of 1 Lime
Salt
Pepper
* Lime packets: amzn.to/3HT7NJF
Easy Chicken Enchiladas:
18 corn tortillas
1.5 cup sour cream
2 cans mild diced green chilis ( can use Hatch Green chilis from Costco but they are spicer)
3 cups
2 cups chopped rotisserie chicken
Warm sour cream and green chilis on the stove. Dip corn tortillas in sauce and layer on the bottom of the pan. Layer chicken and cheese. Repeat. Finish off with cheese. Bake at 350 for 40 minutes
Chicken Stock:
The carcass of one rotisserie chicken
4 ribs of celery
2 carrots
1 onion chopped
salt and pepper
Cook in the instant pot for 1.5 hours. Let natural pressure release. Freeze for soups or recipes that call for chicken stock.
Sourdough Bran Muffins: (from Simple Life By Kels on Instagram)
Sponge (combine the night before or 6 hours ahead of baking):
1 c sourdough starter (active or discard)
1 c all-purpose flour
1 c milk
In a large bowl, pour 1 c boiling water over:
2 c wheat bran
2 c bran cereal (ex - all bran or smart bran)
Combine and set aside to cool.
Cream together:
1 c sugar
2 eggs
1/2 c avocado oil or applesauce
Beat in bran mixture
Add:
sponge
2 1/2 tsp baking soda
1/2 tsp salt
Mix well.
Spoon into greased muffin tins.
Bake 18-20 mins at 400 degrees.
** batter will keep in the fridge for 6 weeks **
Crunchy Coconut Salmon: (from coles.com.au magazine)
1 large fillet of salmon, skin on
1 cup panko bread crumb
1 cup shredded coconut
2 tsp finely grated lime rind
1/2 cup butter melted
Preheat the oven to 375 F (190 C) and line a baking sheet with parchment. Combine panko, coconut, and lime in a large bowl. Add butter and mix until well combined.
Spread mixture evenly over salmon, pressing to coat.
Bake for approx 30 minutes, or until the topping is golden brown and the salmon is flaky. Cover with tinfoil halfway to prevent over-browning.
Optional: serve with sweet chili sauce
Creamy Cucumber Salad: (adapted from Magnolia Table Cookbook)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tsp fresh dill
1/2 tsp sea salt
2 English cucumbers, peeled, halved, and cut into 1/4 in dice
* we spiralized the cucumber
Mexican Lasagna (submitted by Steph Gillum)
4 (10") flour tortillas
1 (16 oz) can refried beans
1 small can of green chilies
1 1/2 lb ground beef
1 pkg. taco seasoning
1 c. chopped tomatoes ( you can use canned if you don't have fresh)
8 oz cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded
1 jar (8 oz ) salsa
sour cream
black olives
In a 9X13 inch baking dish, layer 2 tortillas on the bottom. Top with 1/2 the refried beans and hamburger mixture, 1/2 tomatoes, 1/2 the salsa, and 1/2 both kinds of cheese. Layer on remaining tortillas and repeat toppings.
Bake at 350 degrees for 20-45 minutes. Serve with sour cream and black olives.
Guacamole:
4 Ripe Avocados
3 Roma Tomatoes Chopped
Juice from 2 limes
Salt
Pepper
Green Onion
Hello from Alaska! I'm Lauren and on This Alaska Life, you will get a glimpse into life in Alaska as a wife and mother of 4 boys. Come along for family adventures, cooking, daily life, and Alaska Grocery Shopping!
#alaska #costcofood #ouralaskakitchen
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Lauren Hamm
PO BOX 772864
Eagle River, AK 99577
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