Category Archives: Cabin Kitchen- Food & Beverages

Antler Salt and Pepper Shakers

Log homes and cabins are filled with decor that’s unfinished, reflects the wooded surroundings, and shows off natural beauty.  That’s why you see so much cabin decor featuring bark, antlers, or outdoor scenes.

antler salt and pepper shakersSmall touches of cabin decor in the kitchen can go a long way. Salt and Pepper shakers can really shake up the look in your kitchen to add a rustic feel. These Antler Salt and Pepper Shakers  will add style to your table. These beautiful antler products are made from a truly renewable resource, since all antlered animals shed their antlers every spring and grow another set by late summer. Antler gathering has been a tradition among many families for generations. After the antlers are gathered, world-renowned artists, blacksmiths and sculptures begin the process of creating functional rustic art for your home or cabin.

Dimensions: Standard Materials: Natural Shed Antlers Due to the handcrafted nature of this product, no two products are alike. The dimensions listed are approximate. Variations in overall dimensions or color may occur due to the natural materials used.

Authentic antler shakers crafted from genuine antlers are sure to add a touch of rustic flair to your home or cabin.



Coffee- In Your Cup and On The Go

As one of the most traded agricultural products on the planet, coffee is the beverage of choice and is the most-consumed drink in the world. Coffee is a great and easy beverage to pack on any outdoor adventure! For me there is nothing better than a hot cup-of-joe on a cool mountain morning. Now that you can buy instant coffee brewed by the largest chain of coffee stores known to man, it is now even easier to take on the go. Individual cups can be brewed within minutes with the addition of hot water. These little packets of caffeine have proved to be perfect during camping trips, especially when you’re backpacking in several miles and the contents of your pack are limited. As a girl I am already hassled on the number of items I require so this is a great way to sneak in my pick me up without taking up a lot of additional space. Now instead of taking along tins of coffee and a pot to brew it in, I know pack these single serving packets, smaller then a lipstick tube, and a cup, and I instantly can enjoy the same coffee I get every morning before work.

Originating in Ethiopia, coffee was introduced as a beverage during the 15th century. As it spread across Europe coffee became banned in several countries over the years. It was first used in religious ceremonies and thus ban in the secular world by many Muslim groups. Coffee has come a long way in the world over the years and has now become the chief export for many Southern regions in the fair market trade. Coffee beans need a certain climate to successfully mature and the plant is often grown in a greenhouse until the plant matures around 6-12 months. Brazil, Columbia and Costa Rica are among the main sources for this popular drink. Learn more about Coffee and it’s origin right here. And if you’re looking for some great mugs to enjoy your morning brew check out our wide selection of coffee cups and mugs at Rocky Mountain Decor.


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Don't Be Such A Ham!

Easter is this Sunday and I bet you’re looking to upgrade that traditional ham dinner!! Try this tasty menu and you’ll have your kids dropping those chocolate treats and asking for seconds of dinner.

Apricot Brown Sugar Ham

* 1 (10 pound) fully-cooked spiral cut ham

* 2/3 cup brown sugar

* 1/3 cup apricot jam

* 1 teaspoon dry mustard powder

Directions Read the rest of this entry »


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St Patty's Day Feast!

Here’s a great St Patrick’s Day Meal that can be enjoyed by the masses!

Guinness Corned Beef

    4lbs Corn Beef Brisket
    1cup Brown Sugar
    1 (12oz.) Bottle of Guinness Stout Beer

-Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
-Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
-Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Irish Soda Bread

    3 cups all-purpose flour
    1 tablespoon baking powder
    1/3 cup white sugar
    1 teaspoon salt
    1 teaspoon baking soda
    1 egg, lightly beaten
    2 cups buttermilk
    1/4 cup butter, melted

-Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
-ombine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
-Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Irish Creme

    1 cup heavy cream
    1 (14 ounce) can sweetened condensed milk
    1 2/3 cups Irish whiskey
    1 teaspoon instant coffee granules
    2 tablespoons chocolate syrup
    1 teaspoon vanilla extract
    1 teaspoon almond extract

-In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.


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Edible Plants & Tasty Garden Treats

Before we had supermarkets, we had to grow our own food.

And before we even had farms, we had to gather our meals from the forests.

But while we have evolved to Hunters of bargains and deals, and Gatherers of Hummel figurines and Beanie Babies… Our forests have evolved very little from the early days of humanity.  There’s a whole feast we can gather in our forests, we only have to learn what they look like and how to use them!

Dandelions: The broad leaves of these plants can be eaten like lettuce, or steamed. The blooms are sweetest when they are young – unopened and close to the ground. These too can be eaten raw or steamed. Be sure the dandelions you are picking are far from roads and homes- since they can be considered weeds, they could have been sprayed with pesticides and weed killers.

Cactus: The large, wide paddles of certain Cacti (called nopales in Spanish) can be boiled until soft and eaten- they taste similar to green beans. Wear gloves when picking cactus paddles and removing the needles- there are small hairlike needles that are a pain to remove from skin and clothing. Remove the needles by shaving them off with a knife.

Many cacti also grow prickly pear (called tunas in Spanish) – a grainy, seedy fruit with the texture of a pear that tastes like fruit punch. You can shave the needles off of these and eat raw.

Miner’s Lettuce: This plant is common in mountainous areas all over the country. It gets its name from the California Gold Rush men who ate it to prevent scurvy. Eat it raw in salads, or cook like spinach, as its taste is similar but rougher in texture. Collect and consume before the flowers bloom for best flavor.

Marigolds: This common garden bloom’s petals can replace expensive saffron in a variety of dishes. It can also be used in salads as it has a citrus flavor.

Lavender, Roses and Violets: You know they all smell great, did you know they taste delicious too? They taste just like they smell- Lavender and Violets are sweet with a hint of citrus, and rose is rich with berry and apple flavors. They are a great garnish or additive to desserts and mixed drinks- roses need their petals trimmed of the bitter white end before using. The unique flavor of Lavender will also work well in savory sauces and stews. Violet leaves can be eaten- cook the heart-shaped leaves like spinach.

The Internet is full of advice on how to test your own local plants for edibility. Recipes for how to prepare your favorite plant edibles are also online. You don’t have to have a garden to enjoy Nature’s bounty; you just have to know where to look!


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Big Game Chili

3 lbs. venison ground meat (OR any big game meat)
3 medium onions, chopped
3 medium green peppers, chopped
1/2 cup chopped celery
2 tabs bacon fat or vegetable oil
1 can (28 oz) whole tomatoes, undrained
2 tabs dried parsley flakes
2 tabs chili powder
1 tsp. salt
1/2 tsp. garlic powder
2 cans (15 1/2oz) kidney beans, undrained
1 can (16 oz) pinto beans, undrained

In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. In large skillet, cook and stir onions, green peppers, and celery in bacon fat over medium heat until tender. Add vegetable mixture and all remaining ingredients except beans to meat in Dutch oven. Heat to boiling. Reduce heat, cover. Simmer 1 hour to blend flavors. Stir in beans. Cook, uncovered, 30 minutes longer.

Serves: 8-10


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Deep Frying your Turkey… a How-To

With Thanksgiving just around the corner, you’re probably thinking about what you’re going to prepare for the Occasion. Some people love to experiment with things like Pumpkin Soup. Some stick to the family traditions like Green Bean Casserole.

But usually- NO ONE messes with the Bird.

But in the past few years, Deep-Frying Turkeys has gone from a backwoods tradition many scoff at, to a truly respected –and delicious! – form of Turkey Cooking. The bird comes out of the oil crispy on the outside and juicy on the inside, and takes a fraction of the time an oven-roasted bird takes. And if you are a person who likes to try new things, the chance to deep-fry all manner of foods and desserts after the Turkey-Frying affair can make Turkey Frying a new Family tradition!

Having made Deep-Fried Turkey before –for Thanksgiving and for regular dinners- I can help you figure out if you want to try frying up your own bird this season. It can be dangerous, but with a bit of thinking and a lot of patience, you’ll be just fine!

Read the rest of this entry »


Cajun Wild Duck Recipe


2 mallard ducks, prepared to stuff.
Butter, as required.
1 onion, thinly sliced.
¾ cup of celery, minced.
¼ cup of parsley, minced.
20 pitted ripe olives.
2 garlic cloves, minced.
1 cup of fresh breadcrumbs.
1 teaspoon of freshly ground black pepper.
¾ teaspoon of salt.
¼ cup of Armagnac.
½ cup of Claret wine.
½ cup of duck or chicken stock.


Melt 4 tablespoons of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.

Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.

Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.

Roast at 400°F (205°C), basting every few minutes, for about 35 minutes.

Serve as desired.

Pairs well with a robust Pinot Noir. Salute!


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Venison Steaks- Tips and Tricks

Last week we cooked Venison for dinner at our home.

Venison steaks, to be precise.

I thought I would give you a short synopsis of how I prepared it, and things I’ve learned in preparation and serving.

One of the Most Important things to remember about Any Wild Game, is it is harvested from the wilderness and you need to be careful with handling, cooking and consuming it. There is no one to look at your meat, to approve it fit to eat, other than Yourself. From the moment any animal is killed, it begins decaying- the meat begins to decompose. Be sure that your meat is kept clean and free from debris, waste or contaminants. Keep your meat chilled as much as practically possible from the moment it is taken from the animal to the moment preparation begins. If you are unsure about the quality of your meat at any time, dispose of it. Foodborne illness is no laughing matter.

If you meat is frozen, thaw it in your refrigerator– not in the sink, on the counter, or in the microwave. This will break down the meat, and the Game flavors contained in the fat will permeate the flesh if you thaw it quickly. Also- Read the rest of this entry »


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How To Debone A Duck

For those of you participating in duck season, here is a quick and simple way to debone your harvested ducks so that you can get the most meat.

After you spend hours plucking feathers and cleaning your ducks here is a great way to begin any great duck recipe.

This video demonstrates how to easily separate the legs, wings and breasts from your duck. Don’t get discouraged this may not happen on the first try. The key is a very sharp knife!

Stay tuned for delicious Duck recipes…


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