While we were flying back from San Diego last week, Beth found this recipe in a magazine. Since that time, we’ve already made this pizza twice, and we both agree it is the best homemade pizza we’ve had in a long time. Now I’m sharing all the cheesy, veggie goodness with the following visual recipe:

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In Texas, I hear the most popular way to prepare meat for grilling is with a dry rub. Since I don’t hail from the Lonestar State, I hope you will forgive me for not coming by this sooner. But, my new favorite way to grill is with a mixture of spices that I rub into meat just before placing it over the flame. This mixture is known as a “dry rub,” and in this post I’m going to share my favorite dry rub recipe along with a video that shows you how to make it. Continue Reading

This is one of our favorite easy and quick dishes. Think burrito meets pie, and that just about sums up this dish. It’s great right out of the oven, and the leftovers taste great warmed in the microwave.

Ingredients

• 1 lb. lean ground beef
• 1 pkg. (1 1/4oz.) taco seasoning mix
• 3/4 cup water
• 8 burrito size tortillas
• 1 can (16 oz) refried beans
• 2 cups shredded cheddar cheese

Preparation

Preheat oven to 350°. Brown meet in a large nonstick skillet on medium-high heat; drain. Add seasoning mix and water. Bring to boil. Reduce heat to low. Let simmer for 10 minutes, stirring occasionally.

Place 2 of the tortillas on the bottom of a greased 9-inch pie plate. Cover with half each of the beans, meat and cheese. Repeat layers once, and top with the final two tortillas.

Bake 30 minutes or until heated through and cheese is melted. Cut into wedges and serve.

Makes 6 servings.

Bonus: For a special touch on this recipe, after you’ve baked your pie for 30 minutes, remove from oven, add some cheese to the top, turn on the broiler and return to the oven. Be sure to watch it carefully! Once the cheese starts to bubble on top, remove.

This Mexican chicken casserole features a great “south of the border” taste. As listed, it serves 8, takes 20 minutes to prepare and 30 minutes to bake.

Ingredients

• 4 boned chicken breasts (whole breast), boiled
• 1 can mushroom soup
• 1 can chicken soup
• 1 can chicken broth (from boiled chicken)
• 1 can Rotel tomatoes
• 1 1/2 cups grated cheddar cheese
• 1 medium to large bag of Doritoes

Preparation

1. Layer Doritoes on bottom of casserole dish with cubed chicken on top.
2. Heat all liquid ingredients in a saucepan.
3. Sprinkle cheese over layed ingredients.
4. Pour liquid over all.
5. Bake for 30 minutes at 350 degrees.

Last night, Beth and I enjoyed some Lemon Teriyaki Chicken for dinner. The recipe is tasty and super easy, so I thought I would share:

Ingredients

• 1/2 cup lemon juice
• 1/2 cup soy sauce
• 1/4 cup sugar
• 3 tablespoons brown sugar
• 2 tablespoons water
• 4 cloves garlic (finely chopped)
• 3/4 teaspoon ground ginger
• 8 chicken thighs

Preparation

In skillet, combine all ingredients except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken. Simmer 30 minutes or until tender. Serve over rice.

For the first recipe that I’ve posted here in quite some time, I’m offering a sweet chili also known as barbecued beans that is great for a cold winter day. As an aside, I’ll mention that my wife is typically not a fan of chili; however, the distinctive taste and flavorful appeal of this recipe makes it one that she actually requests.

The secret to this recipe is the many spices and flavors that get added to the mix: molasses, cumin, Worcestershire sauce and brown sugar to name a few.

Ingredients

• 1lbs. ground beef
• 1 cup chopped onions
• 2 cloves garlic
• 1/8 to 1/4 cup chili powder
• 1 tablespoon cumin
• 1 can stewed tomatoes
• 1 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce
• 1 tablespoon dry mustard
• 2 cans red kidney beans
• 2 cans pinto beans

Preparation

Brown and drain the ground beef and onions. Add all of the other ingredients except the kidney and pinto beans. Let this simmer on the stove while you drain the kidney and pinto beans. Add the beans to the chili. Then let this simmer for at least thirty minutes before serving. (Hint: I like to let it simmer for an hour or more.)

When it’s ready to eat, I suggest serving it with club crackers.