Even though we still occasionally eat cheese, with the help of those lactase pills, I don’t use it as much anymore, looking for ways to eat the kinds of things we like without it. I had some venison chorizo in … Continue reading Mexican Venison Chorizo and Potato Tacos
Finishing up the Carne Asada I started this morning with the previous post’s salsa marinade, I moved to the grill just before dinner. My almost-1 lb of skirt steak made four small pieces, which I grilled over very hot direct … Continue reading Carne Asada with Skirt Steak, Pt. 2
Yes, I finally found skirt steak at the grocery, so I’m trying out the Serious Eats recipe, mostly because the marinade/salsa looks so tasty. Luckily there are just two of us and the little under-1 lb package will do. Even … Continue reading Carne Asada with Skirt Steak, Pt. 1
Long ago, I posted my traditional method of making chili, whether with venison, beef, or a combination of the two. I use two pots on the stove, cooking beans using a quick soak method in one pot, and cooking the … Continue reading Venison Chili on the Grill
I used flank steak, as I usually do, because I have never seen skirt steak in the two grocery stores I shop at. I think I saw it once when we lived in Texas in the mid-90s, but not since. … Continue reading Carne Asada Wraps with Pico de Gallo
So-called refried beans are not fried twice nor even once, although many do the last step of mashing them in a hot skillet, which is kind of like frying. I guess. But it’s not necessary, especially with the availability of … Continue reading Refried Beans, Not Refried
I usually use poached chicken in enchiladas, but have even used rotisserie chicken, which is always moist and gives me chicken from all parts of the bird. Just for something a little different, I decided to grill some flattened and … Continue reading Grilled, Beer-Brined Chicken Enchiladas
A little crunch, then melty cheese, into a savory chili-dog. Continue reading Chili-Dog Quesadilla Wrap
What are the chances that my roasted poblano peppers will behave and let me both peel and seed them and still remain in one piece to be stuffed? I know from experience that the chances are slim, which is why … Continue reading Grilled Stuffed Poblanos, Theoretically
Beyond pulled pork in a bun with coleslaw—and it is one of my favorite ways to eat pulled pork—what else can you do with that lovely pile of meat that is generally way too much for one meal? Yes, there … Continue reading Pulled Pork Two Ways
Feeling like getting your groove on this weekend? Then ease on down the road to this one dish (sort of) meal in a pie pan, the Crazy Crust Taco Pie. If you never made one before, don’t worry, because thanks … Continue reading 70s Flashback: Crazy Crust Taco Pie
Well, these happen to be beef, but they work with a variety of fillings. Today I used ground beef, but most of the time I use pulled chicken or beef from a chuck roast. Pulled pork is another great filling, … Continue reading Beef Enchiladas
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