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Your favorite steak (I prefer Filet Mignon)


1/4 lb. fresh crumbled bleu cheese

1/3 lb. room temperature REAL butter

1/2 cup bread crumbs (I use Italian style)

1/2 teaspoon minced fresh garlic

1 teaspoon black pepper

Mix all ingredients together to form a round log, wrap in wax paper and refrigerate until ready to use – log should be firm.

Grill steak to your liking.  Take off grill and bring inside.  DO NOT add slices of crust to the steak on the grill!

Add cut slices of the log and spread on top of steak and BROIL until brown.


2 packages of Flank Steak

4 Tbsp Brown Sugar (to taste)

16 oz Soy Sauce - Room Temperature

5 oz Worcestershire Sauce - Room Temperature

Cut flank steak WITH the grain into 3/4" - 1" long strips

Make the marinade:  Start with brown sugar, then the soy sauce, then the Worcestershire sauce, ensuring the brown sugar dissolves completely. Taste.  You may need a little more brown sugar. 

Marinate the flank steak in a Ziploc bag at room temperature for 4-6 hours, mixing it around every hour, or so.

BBQ just until it starts to turn black.


1 lb. ground beef

1 C chopped onion

3/4 C Ortega Salsa - Thick & Chunky (Medium)

1 pkg taco seasoning mix

1/4 C water

1 C whole kernel corn

2 1/4 oz. sliced black olives, drained

1 pkg Jiffy corn muffin mix

1 C shredded mild cheddar cheese

4 oz. Ortega diced green chiles

Preheat oven to 350 degrees

Cook been and onion until beef is browned; drain.  

Stir in salsa, taco seasoning and water.  

Cook over low heat for 5-6 minutes or until mixture thickens.

Stir in corn and olives.

Spoon into an 8" square baking dish.

Prepare batter for corn muffin mix according to package directions.  Stir in cheese and green chiles.  Spread over meat mixture.

Bake for 30-35 minutes until crust is golden brown.


1 lb ground beef

1 medium onion - chopped

3 C water

1 large can tomato sauce

1 large can tomato paste

1 tsp oregano

1 tsp basil

1 tsp cumin

1 tsp chili powder

1 tsp salt

1 tsp garlic powder

1 Tbsp sugar

2 C cooked white rice

2 cans red kidney beans - drained

1 bag Fritos

shredded lettuce

tomatoes - chopped

shredded cheese

ranch dressing


Brown ground beef and onion in a large dutch oven.  Drain.

Add water, tomato sauce, tomato paste, oregano, basil, cumin, chili powder, salt, garlic powder and sugar. 

Simmer for 40 minutes.

Add beans and rice and simmer for 10 minutes.

Serve over crushed Fritos and top with lettuce, tomatoes, cheese, ranch dressing and salsa.


2 lbs. ground beef

1 large onion - chopped

3 cloves garlic - minced

1 (28 oz.) can crushed tomatoes

2 (16 oz.) cans red kidney beans - drained

1/3 C chili powder

1 tsp cumin

1 tsp salt

1 tsp pepper

In a large pot over medium-high heat, sauté beef, onion and garlic 8-10 minutes, or until no pink remains in the beef.  Drain off excess liquid.

Add remaining ingredients.  Mix well.  Cover and reduce heat to low.  Simmer for 45 minutes, stirring occasionally.

Serve topped with sour cream and shredded cheese.