If you’re seeing snowflakes in March, this might be just what you need for Sunday supper, this week. It’s a really simple process that just requires a bit of time, as any good stew does.
One our favorite Mexican foods, cooked start to finish on the Grill! Our quesadillas feature caramelized onions, chile infused spatchcock pulled chicken, black beans and creamy pepper jack cheese!
Stuffing mushrooms, onions, garlic and cheese inside any meat is sure to make it better. Wrapping in bacon will make it great!
Creamy, cheesy, green chili goodness. Forget about going out for enchiladas. You can do better at home!
Homemade green chile mac n cheese + 1/3 lb angus burger + chipotle ketchup + more cheese + pretzel bun.
This burger will change your life. There it is. I said it.
We’re still kind of geeking out over this cast iron plate setter for the Big Green Egg. Last week we were baking pizzas on it. This week we’re grilling flank steak directly on top. This is a pretty classic, solid fajita recipe that is simple and easy to translate to whichever cooker you’re using, so non-Big-Green-Egg users– read on, as well!
Get set for a romantic Valentine’s with this simple dinner for two. We’re grilling strip steaks, topping them with a delicious compound butter and mushrooms along with some angel hair pasta. It’s not difficult to dress up steak and pasta with a few easy tricks!