Day 11 began in Flagstaff, AZ just south of Grand Canyon National Park and around 700 miles from our destination of Las Vegas. Before leaving Flagstaff we stopped for lunch at one of my favorite Southwestern restaurants anywhere, Salsa Brava.
Read moreFatboy Heaven's Cuatro Chile Coloreado
I love a good chili, and love pork even more. I was trying to decide what to do for dinner tonight and decided my own variation on a Chile Verde might be fun. Instead of just green chiles I also added some sweet yellow, red, and orange chiles to the dish for some flavor balance and color.
Read moreDinner Tonight: Fat Boy Heaven's Gluten Free Mexican Mac and Cheese with Chorizo and Green Chiles
A Classic Mac and Cheese recipe updated to be Gluten Free and kicked up with Mexican Chorizo and New Mexico Green Chiles.
I had some chorizo in the fridge and was trying to come up with a way to use it when I started thinking that it has been a long time since I had made Mac and Cheese. I picked up some gluten-free pasta made from quinoa flour and threw this together. It got rave reviews from the family, and I loved it as well.
Read moreDinner Tonight: Gluten Free Burrito Bowls with Beer Braised Carnitas and Cilantro Lime Quinoa
A Gluten-Free take on the Burrito Bowl that I like better than those served at the popular chains
I was trying to decide what to do for dinner tonight, and Wednesday are always hard with church, school activities and work schedules for everyone to eat together. I decided I needed to find something that would be easy for everyone to eat or re-heat as they got home this evening, and started thinking about the burrito bowls at one of my favorite Mexican restaurants. One of the things I decided right away was that I would do carnitas in the crock-pot so I wouldn't need to keep an eye on it all afternoon, and the next thought was "maybe quinoa would work instead of rice to make this more nutritious and gluten free".
Read moreReview: Baja Fresh
The Carnitas Baja Bowl from Baja Fresh
I went to lunch with my cousin the other day, and the place I wanted to go had closed down, so we went looking for something else. Baja Fresh was in the neighborhood, so we decided that would work.
Read moreDinner Tonight: Steak Tacos with Slow-Roasted tomatoes
I had some London broil left over from the Mediterranean salad I made the other day, and decided tacos would be a great way to use it on a warm spring day here in Oregon (a pretty rare occurrence). I found this recipe in my email from PureWow, and decided that with some simple modifications it would work well. The only change I made was due to my meat already being cooked medium rare last night when I started. I sliced it up, tossed it in the rub seasoning from the recipe, and heated it through in the cast iron skillet, making prep time much shorter.
Read moreDinner Tonight: Pulled Pork with Sweet Corn Cake
In my last post, I talked about the great pulled pork I made. Here is another dinner I made with it, and it was another winner. What this shows more than anything is that some base proteins can be used for endless meals if they are versatile enough to be re-seasoned to fit the flavor profile of the type of food you want to prepare.
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