Old West Kin Blog

| Mod John | Recipes, playlists, moodboards, and selfcare for Old West kins | Inbox: OPEN |

[gunslingerkin]

Hello Mod John! I was hoping you could make a playlist for a Hosea Matthews who is in a relationship with Dutch,and misses Bessie very much.

Absolutely!! This is is exactly the sort of request I was prepared for

Summer Skeletons - Radical Face

Annablel - The Duhks

Timshel - Mumford & Sons

I Will Be Back One Day - Lord Huron

Love Come Back - Daniel Lanois

Shrike - Hozier

The Curse of the Fold - Shawn James

Ghosts - Laura Marling 

[gunslingerkin]

Moodboard for Jesse O’Haire (Noncanon RDR2 character)

[gunslingerkin]

Howdy. Can I get some hearty recipes for Jesse McCree, from Overwatch? Nothing too spicy, please, and no rabbit meat, if you can! Thanks, pardner!

I can’t believe this took me as long as it did, but here it is!

Refried Beans Without The Refry (Skip the jalapenos for less spice, I recommend topping this with red enchilada sauce and a mild cheese blend for an easy but rich chip dip!)

Slow Cooker Pot Roast

Big Bear Stew (Bear meat can be replaced with any other wild game or beef)

Hearty Breakfast Cookies

Hot Apple Cider

[gunslingerkin]

Blog Revision

I’m bringing back this blog! However, I’m going to be changing it up a little bit.

In addition to doing recipes, I’ll also be opening up playlists, moodboards, and selfcare/shopping requests.

Feel free to send in requests while I put the blog through some visual updates, everything will be filled as soon as possible!

[gunslingerkin]

I'm not kin, but I have a lot of cowfolk kin friends and this blog is an absolute blessing!! Thank you for creating it!!!!

Yeah, of course! I admit, it’s difficult to find recipes without any inspiration, so if you want to let them know that they’re more than welcome to request dishes specific to their kintypes, I would be more than happy to find a few for them!

[gunslingerkin]

Spanish Rice Bake on Allrecipes

[gunslingerkin]

Garlic Roasted Chicken and Potatoes on Allrecipes

[everybody-loves-to-eat]

One of my go-to easy dinner recipes.

[gunslingerkin]

Here’s my first original recipe on here!

Cowboy Stir Fry

4 large russet potatoes, peeled and diced

½ small onion, diced

14 oz. large sausage links cooked and sliced into ½ inch thick disks (hot dogs can also be used, I used smoked sausages)

3 Tbsp. vegetable oil (or enough to generously cover the bottom of your skillet)

1 ½ Tbsp. salt

1 tsp. black pepper

⅛ tsp. Onion powder

⅛ tsp. Garlic powder

½ tsp. Worcestershire sauce

OPTIONAL: ¼ cup tomato sauce

Add oil, potatoes, and onions to a large nonstick skillet. Heat over medium heat, stirring occasionally, until vegetables are lightly browned. Add sausage disks, salt, pepper, onion powder, garlic powder, and Worcestershire sauce to the skillet. Continue cooking until the vegetables are soft and the sausage is hot.

OPTIONAL: Turn heat down to low and add tomato sauce, simmer until everything is a consistent temperature.

note: I HIGHLY recommend using tomato sauce. I didn’t have any this time and it was lacking.

[gunslingerkin]

would you do some recipes for a coyote, if that counts as west enough?

Yup!!

Chicken Kabobs

Tailgate Chili

Barbecue Chicken

Hamburger Steaks

Easy Meatloaf

Everything here is very meaty, let me know if you want anything changed!

[delishytown]

Next Day Steak & Eggs with Garden Salsa

Last evening I went to the store for dinner. I didn’t know what I was going to make. In the meat case they were having a sale, a filet mignon roast for 24 bucks. It seemed like enough for 10 or 12 steaks. Two bucks for a steak is a good deal. So I bought it, along with some salad stuff, plain yogurt, lemons and mini tangerines. 

When I got home I put 5 small russet potatoes in the oven and sliced off two steaks for dinner and one small one for the next day. I put the rest of the roast in the freezer. It’s good to have something like that in the freezer because when the apocalypse comes, and everyone in the town is screaming and running up and down the streets, I’ll be grilling steaks out in the back yard. 

Season the small steak with a rub of coriander, cumin, ancho chili powder, & salt and pepper. Put it in the fridge, along with the leftover baked potaoes. 

The next day you just start two pans, one for the leftover potatoes and a cast iron skillet for the steak. Chop a med onion and put half in each skillet with a tblsp of olive oil.

Let the onions cook for a minute. Slice the potato and cook it with the onions. Sear the steak in the cast iron pan on med high for about 5-7 minutes.

Chop garden tomato and cilantro, mix with a smashed garlic clove and dress with tangerine juice and red pepper flakes. Cook an egg or two any way you like. Yum!

[terribletriocreations]

McCree’s Cowboy Caviar from Overwatch

There’s nothing more ‘cowboy’ than a can of beans and a roasted rattlesnake on a stick, but this comes pretty close (and probably tastes better!)

- MJ & K

Keep reading

[cowboysuggest]

Cowboy Pulled Pork, a recipe by me!

Ingredients for pulled pork:

1 slow cooker (big pot acceptable as long as it has a THICK bottom and a well controlled stove that has a very low heat setting)

1 hunk of your favorite cut of pork. personally I like boston butt or a big hunk of loin. 

2 teaspoons liquid smoke (hickory pairs best with pork in my opinion)

2 teaspoons your favorite vinegar. (I used apple cider as it pairs well with hickory smoke and pork. The vinegar helps if you have a tougher cut of meat, as it helps break down the meat and make it more tender and soft with the pull apart melt in your mouth feel.)

2 teaspoons orange juice (or lemon, or water) (altitudes above 10,000ft double this)

salt, pepper

Put pork into slow cooker on low, add liquid smoke, juice (or water), add salt and pepper to taste.

Wait at least 6 hours, thats it! Do not touch it. Especially DO NOT REMOVE LID! It traps steam there for a reason, to cook it and keep it tender and moist.

The longer the better, if you can do 8-12 hours on a low low setting thats perfect! As long as the cooked meat is tender and falls apart easily.

Part 2: The Sauce

ingredients: ( * optional, but really makes it) makes about 15 oz

½ cup apple cider vinegar or red wine vinegar (I do half and half)

1 tablespoon liquid smoke

1 cup honey

1 cup brown sugar

½ cup ketchup (or puree tomato, canned or otherwise, use sieve to remove seeds)

4 cloves of minced garlic

½ cup lemon and/or orange juice. again, I use half and half.

4 teaspoons of worcestershire sauce

1 teaspoon lemon zest*

2 teaspoon chili powder

2 teaspoon mustard (powder/ground)*

2 teaspoon ginger*

1 tablespoon smoked paprika

2 teaspoon onion powder

salt and pepper to taste

a few dashes of cinnamon*

a few dashes of nutmeg*

Add all ingredients in a large pot or saucepan, simmer to reduce for about 20 minutes until you have an almost jiggly liquid, but still runny. Remove from heat and allow to cool, it will thicken as it does. 

Congrats! You just made your own barbeque sauce. Strain, and mix with pulled pork, or put in a bottle and use as needed on each pulled pork roll. This lovely BBQ sauce will keep well in fridge for about 2 months (if its not all gone by then!!!)

Best served on warm bread, like hawaiian or big white dinner rolls. Pairs well with caramelized onions, mashed potatos, coleslaw (if thats your thing) , salads, oven roasted potatos, roasted cauliflower, baked beans, sun tea (jasmine is my favorite) , beer battered fried onion or leek rings, etc… really anything! Also makes great leftovers because as it sits in the fridge, the flavors melt into eachother more… Really great to make in abundance or in advance for packed lunches or potlucks! (best if served hot, but still great cold!) 

My favorite part of this is the sauce, and its especially wonderful because its so easy to make, easy to store, and easy to customize! If its too runny, take out the juice, too thick you add more. feel free to make it your own (if you dont cook often id reccomend getting familiar with it first before doing anything too crazy!) Personally I add a generous amount of tapatio to mine, but i know thats not for everyone. 

Let me know if you try this, and how you like it / it turns out! Submitted pictures are always welcome :) I hope you enjoy and share this easy dish with your friends! Its a great excuse for a dinner party, even if theres nothing in particular to celebrate, then just celebrate your friends, chow down on some good filling food, and watch a movie or play a game together. Good food is one of the keys to a good life! 

[hiddenstash]

Red Dead Country Stew

Ingredients:

4 carrots. 1 onion. 6 cloves of garlic. 3 potatoes. 1 bunch celery. 2 cups crushed tomatoes. 4 cups beef broth. Small handful of salt, couple pinches pepper, handful of flour. 1-1.5 lbs venison, mutton, bear or grass fed beef. Hunk of fat. 1 bay leaf.

Steps:

Rough chop celery & garlic: set aside. Chop onion: set aside separately. Chop up carrots and potatoes: set aside. Cut up meat into small chunks: set aside. Get a large pot going really hot and add the hunk of fat to it. Let it render.

Remove hunk of fat. Mix your meat with the flour, salt and pepper. Add it to the pot and brown it until a fond has formed. Remove meat and add onions to the pot. Cook until translucent, then add celery & garlic. Cook a sec and add 2 cups broth. 

Boil. Scrape fond up, mixing. Add meat back to the pot along with tomatoes, rest of the broth and a bay leaf. Cook for 30 minutes. After 30 minutes add the potatoes and carrots. Cook for 30 more minutes. Serve and enjoy! 

[gunslingerkin]

Food for a wendigo?

Absolutely!

Mushroom Rice

Vegan Mushroom Stew

Three Sisters Stew

Nut Bread

Pine Needle Tea

I tried to go with some Algonquian inspired dishes to hold true to the origin of the Wendigo. I hope it’s alright, let me know if you need anything changed!

[gunslingerkin]

Food for a wendigo?

Absolutely!

Mushroom Rice

Vegan Mushroom Stew

Three Sisters Stew

Nut Bread

Pine Needle Tea

I tried to go with some Algonquian inspired dishes to hold true to the origin of the Wendigo. I hope it's alright, let me know if you need anything changed!

[bakingwithbooks]

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy!