Fast and easy fajita pasta!

This is a pasta that basically ends up tasting like a fajita, but without the hands-on process.

Ingredients:

• 1/2 lb jalapeno bacon
• 1/2 sweet onion
• 1/2 orange bell pepper
• 1/2 green bell pepper
• 4 tsp minced garlic
• 1 1/2 inch ginger paste
• 1 tsp chipotle chili powder
• dash or two of smoked paprika
• 1 tsp basil (fresh or dried is fine)
• 1 tsp oregano
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• salt and pepper to taste
• 1/2 package pasta
• 2 cups water or stock of choice

Directions:

1. Slice peppers and onions into strips. Cut bacon into small pieces.
2. Cook bacon to desired level of crispiness. Remove bacon from the pan onto a plate to drain. (Leave the drippings.)
3. Add onion and pepper strips. Add garlic, ginger paste, chili powder, basil, and oregano. Pan fry until the onion and peppers are flexible but not limp. Remove from the pan and place over the sprigs of rosemary and thyme (this will start adding the flavor).
4. Add water or stock to the pan and bring to a boil. Add pasta and cook recommended time. There should be only a little of the cooking liquid left.
5. Add bacon, cooked veggies, and the sprigs of rosemary and thyme. 
6. Stir until all ingredients are incorporated. Discard the rosemary and thyme.
7. Enjoy!

Teriyaki Venison with Roasted Veggies & Noodles

I've heard recently that the story behind a recipe is unnecessary. Most people reading food blogs want the recipe immediately in order to make their food and carry on with their days. With that in, I will try for brevity.

Ingredients -

For venison marinade-
1 lb venison, cut in chunks (size depends on personal preference)
1\2- 3\4 c soy sauce
~1 tbsp sesame oil
3 tbsp brown sugar
2 tbsp honey
1\2 tsp crushed red pepper
1 tbsp garlic
1 inch ginger paste
Salt and pepper to taste

1. In a large Ziploc bag, combine all ingredients.
2. Smoosh everything together and make sure that the meat is covered.
3. Marinate for at least an hou. I prefer overnight.

For meal-
1 c frozen broccoli
1 c frozen green beans
1 c frozen sweet potato cubes
Olive oil
Salt, pepper, and crushed red pepper flakes to taste
* Garlic powder or minced garlic adds a nice flavor
1\2 package is in noodles
* Depending on marinade amount, you may need 1\2 c if need broth

1. Preheat oven to 425°.
2. Place frozen vegetables on a baking sheet (cover baking sheet with foil for easier cleaning).
3. Spread oil, salt, pepper(s), and optional garlic over frozen vegetables. Mix together.
4.  Roast vegetables for 15 minutes. Take out, mix a bit, and roast an additional 15 minutes. (Edges of broccoli should be lightly charred.)
5. Once vegetables have begun round two of roasting, brown the  venison. Make sure you use a medium-to -large size pan. Do not throw out the marinade!
6. Once venison is browned, add the remaining marinade. If your marinade is not enough to fill the pan, add 1\2 c if need broth and being to a boil.
7.  Add noodles to the pan, stirring to check consistency.
8. Once the noodles are so dente, you are ready to add your vegetables.
9. Toss everything to coat evenly. Add brown sugar, salt, pepper, and soy sauce according to taste and ENJOY.