Dove Season at the Lodge

It’s the beginning of dove season at the lodge, so I’m cooking for a week.  My brother is helping, because I managed to cramp my back on that 3 day drive home from California.

For the first night, we made garlic mashed potatoes, Cream SpinachOven Steak, and garlic bread.  I’ve started using frozen whole leaf spinach for the cream spinach, because there’s no difference in taste, and it saves storage space in the fridge.  For dessert, there was Nutella Crustella.  Appetizers were created using things I had in the freezer.  First, there was thinly sliced ham wrapped around cheese and a sliver of Clausen pickle.  Then, I had HEB frozen grilled chicken breast strips, so we took a strip of chicken breast, a strip of jalapeno, a piece of cheese, and wrapped them with a piece of partly cooked bacon, then baked them until the bacon was sizzling.  They were so delicious.

Bacon and Jalapeño Appetizer

Bacon and Jalapeño Appetizers

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 4-8


  • 16 strips grilled chicken breast
  • 16 strips of fresh jalapeno
  • 16 pieces of cheddar cheese (cut in baton strips)
  • 16 strips of partly cooked bacon


  1. Heat oven to 350°
  2. Bundle one strip chicken, one strip jalapeno, and one piece of cheese. Wrap with a strip of bacon. Place on baking sheet, seam side down.
  3. Bake for about 5 minutes, until bacon sizzles.