Saffron Black Beans!

While preparing a Grilled Polo Assado Chicken Sandwich, we came up with a new side. This is essentially the same way we make Saffron Rice, but with black beans. And it turned out great. In a saucepan, saute half a sweet onion in a robust olive oil. Then bring your seasoning/herbs to heat.Fresh ground black pepperTurmericCuminDried BasilDry parsleyPinch of saffron Once fragrant, add about 5 cloves of fresh diced garlic and stir for a minute. Add a can of Bush’s low sodium black beans. Pour Add salt to taste, or leave out. The result was a very simple side that takes only a few minutes to prepare, but is packed with...

Pollo Asado Tacos!

Yesterday’s Pollo Asado dinner was per-destined to become Tacos tonight. The thighs were air-fried to warm them up, 300° for 7 minutes and allowed to rest. In olive oil a quarter cup of diced sweet onions were sauteed with cumin, black pepper, paprika and garlic powder. Once the flavor was kicking in, a can of low sodium black beans was added, along with a small can off diced chili peppers. We warmed four low-carb tortillas (the store didn’t have the small ones, or we would have done six) in the microwave with a damp paper towel cover. Meanwhile, we mixed a cup of yogurt with a healthy dash of hot sauce. And we culled several leaves of romaine lettuce from the garden. All of these went into the heated tortillas along with a sprinkling of fine shredded...

Pollo Asado Chicken

Back in the 80’s, when I was a young journalist working for the Arizona Republic, I learned to make a popular meal, Pollo Assado. I thought it might be fun to make it tonight. First, you make the marinade. 1/2 cup fresh orange juice (about 2 oranges)1/4 cup fresh lime juice (about 2 limes)1/4 cup white vinegar5 garlic cloves, minced2 tsp salt1 tbsp black pepper2 tsp dried oregano2 tsp ground cumin2 tsp chili powder1/2 tsp cayenne powder1 tsp ground coriander1 tsp onion powder2 Goya packets5-6 lbs chicken I used one pack of drumsticks, and one pack of boneless/skinless thighs. Marinate overnight if possible, but I did 4 hours, and it was great. These were grilled over medium low heat for about 1 hour, constantly turning. Served with a garden fresh romaine...

Beef and Cheese!

I’ve be hankering for a beef and cheddar sandwich for a couple days, so on my last Food Lion run I swung by the deli department and picked up half a pound (.44 lbs to be precise) of thin sliced roast beef. For my Tangy Sauce:1/2c water1/2c ketchup1T Worcestershire sauce1T agave1T apple cider vinegar1/2t onion powder1/2t garlic powder3/4t black pepper For my cheese sauce I used a fine shredded blend of colby and jack. Dust this with a little corn starch and a splash of milk. Melt over a medium heat. I only had sliced sourdough for my bread, a thick bun would be better. So I toasted my slices till the were dry and crisp, and it held up well. Construction. One the bottom piece of bread, put down a pile of the bee. I heated mine up briefly in a pan so it was...

First SmashBurger® of the season!

85/15 Grass fed beef tossed on top of caramelized Vedalia onions. Seasoned with Himalayan sea salt and fresh cracked black pepper. This goes on a medium-high Blackstone griddle. Toasted sourdough, and on the first flip, thin slices of cheddar cheese. Condiments: Duke’s mayo, yellow mustard and ketchup. This is adorned with some dill pickle slices. Crowned with thin sliced garden fresh romaine lettuce. Yeah…fantastic bite all...