Here in the south we call em Yardbirds
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The 
Smoked Turkey Leg Soup
Mirepoix; all chopped or finely diced
6 medium organic carrots
3 large celery ribs
5 large garlic cloves
2 red deseeded jalapenos
1 green deseeded jalapeno
1 red bell pepper
1/2 green bell pepper
1 pinky tip ginger( peeled )
spices;
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon smoked paprika
Liquid;
1 64oz apple juice
8 cups stock( mine ) or chicken
Meat;
4 smoked Turkey Legs
Equipment;
Extra large cooking pot
Thickening ( optional )
1 tablespoon corn starch mixed in same cold water
Saute mirepoix, add a splash of chardonnay, bloom spices.
Nestle turkey legs in mirepoix, cover with liquid, last cup of wine
Simmer 2 to 3 hours, till meat falls off bone
Add finely cubed bag of small potatoes to soup, seperate meat from bones
Add meat back into soup, thicken with corn starch if desired ( there’s some bones for stock )
An Original Recipe from the Armed Chef
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Zuchini, summer squash ?
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I intend on making Venison fajitas in next day or so when I do I will share a pic . That looks delicious I love Venison . 
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She loads her chili with every veggie known practically, no one ever complains that’s for sure, I love it, also love chili cook offs too, usually, so long as people don’t go to far off base 
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I am personally a Chili hound
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The
My version of Cowboy Kent Rollins Best Smoked Meatloaf ( not smoked ) recipe. Found at
Changed a few ingredients, not much though. For WV460HUNTER there’s some heat.
Ingredients;
Sauce
1 cup honey
3 tbl adobo sauce
1/2 tbl horseradish
1 tbl worchestershire sauce
1 tbl smoked paprika
Meatloaf mix
2 lbs ground beef
1 lbs hot italian pork sausage
1 large onion chopped
1 red bell pepper chopped
1 jalapeno, 2 red jalapeno deseeded diced
1 cup finely shredded white cheddar
5 garlic cloves crushed and chopped
1/4 cup ranch dressing
1 large egg
3/4 cup heavy cream
2/3 bag cheezit crackers crushed
1 tablespoon salt same for pepper
Strain and crush peppers for adobo sauce
Freeze, makes ceese easier to spread
Cover cookie sheet with parchment paper, your going to spread out meat in an even layer
Coat with some of the glaze and top with filling, cheese, diced hot peppers and sliced mushrooms
The fun part, roll it using the parchment paper, seal the ends and seam, refrigerate for 30 minutes
Prepare a perforated foil covered rack so loaf doesn’t bake in it’s own grease
Bake at 300 for 2 to 2 1/2 hours ( 160 internal temp ), baste with sauce 3 times after first hour of cooking. Save last baste for end of baking, sear under high broiler another 5 minutes
Bon appetite
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Sold !!!
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Another original armed chef recipe;
Hot Tuna
Sometime around 2000, I wondered what it would be like to make spicy tuna fish, instead of a sweet mild mix with pickles or sweet relish. Thus, hot tuna was born. Yes WV460HUNTER, this can make you sweat if you add enough peppers. The mayo smooths it out some, but…
Ingredients;
2 green jalapeno’s, 1 red jalapeno
3 large spoons mayonaise
1 mini red sweet pepper deseeded
1 quarter onion
2 to 3 tablespoons olive oil
2 5 ounce cans tuna
1/2 teaspoon salt and pepper
1 cup finely grated white cheddar
Break up tuna, do Not deseed hot peppers. Dice peppers, chop onion, mix with tuna. Add salt and pepper, cheese, olive oil and mix.
Taste at this time, this is what it’s going to taste like. Add heat and seasoning if needed. You can add another spoon of mayo to moderate heat. Mix in 3 spoons mayo. Enjoy the Heat 
Chef. Mando approved
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Perfect chicken breasts
Chicken breast is so easy to dry out, this one foolproof, easy way to gauranty perfect juicy breast every time.
Recipe;
2 to 5 skinless large chicken breasts, pre-seasoned
Large cast iron, pre-heated second slot broiler on high for 15 minutes ( oil starts smoking when you open the oven )
Directions;
Put breasts top side down first, cook 13 minutes
Flip, 13 minutes
Let em rest at least 5 minutes covered
Perfect and juicy
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The effort is surely the key, tuna sandwich, I’ll barely take time to cut an onion for it but, have to have onion in it, jalapeno 100% bonus, but clearly the time you take is what makes the reward, delicious food, the other problem for me is I tend to eat so quick that to take the time to make it seems not well spent if I don’t take the time to taste it
I guess for me eating is utilitarian, though I do envy those who cater and enjoy meals
again, putting the time in, I do applaud your work 
Those look great, but missing the Lawry’s dumped all over the top 
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Sir Robert, the Lawry’s is there, the breast’s were seasoned, vacuum sealed and frozen for a while. The goal is to make it as easy as possible to make a meal happen, as I’m usually cooking after Work.
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I would eat that with a spoon and no bread just for the Halibut!!
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Well gents; here’s a semi recipe that is an original. Tonight I did a braise of a cross-rib roast in a mirepoix, with potato, rutabega, mushroom, parsnip and carrot. Here’s the original part; the Vegetable Gravy. It’s very simple ; when your done cooking the meat and vegetables, remove them from the liquid and mirepoix. Using an immersion blender or blender ( stock is hot ) blend the remaining liquid and mirepoix vegetables into a smooth veg gravy. It will be a little granular, but it has no flour or cornstarch, has all your vegetables, is perfectly seasoned. In addition, it makes a great stock for soups or beans and doesn’t separate.
Enjoy
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Forgot the onions
had roast lest two nights, lots of onion, but not enough 
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Sir Robert, no big chunks of onion, but the mirepoix had onion, celery, carrot, mushroom, one red jalapeno , garlic, red bell pepper and chopped tomato, the rest finely diced, then blended at the end. It’s all there, just invisible. Perfect for those who don’t like their vegetables or picky about specific ones.
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Here’s a couple new hot sauces. The La Cocina Sonoma Tequila Green Jalapeno is Yumm…, you taste the tequila, lime etc. not very hot, just good…
Next, found the Generals Hot Sauce at the coast, this is not the hottest, there are more. Love the grenade bottle.
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That makes it scary 
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