Saturday, October 16, 2021


We discovered these delicious little bundles over the holidays. They are quick to fix and are absolutely perfect for potlucks, buffets, or a quick supper. They are totally addicting, so make lots of them!!

1 pound boneless, skinless chicken breast (we like thighs better)
2/3 cup dark brown sugar
2 teaspoons chili powder

1/2 teaspoon ground cumin
1/4 teaspoon salt
bacon (regular, not thick)

 Preheat oven to 375° and bake the bacon for 10 minutes only. After 10 minutes, drain the bacon and set aside. You will need one half slice of bacon for each chicken bundle.

Cut the raw chicken into 1" cubes, then wrap half of (a partially cooked) slice of bacon around each cube of raw chicken, and secure it with a toothpick. Next, mix the brown sugar, chili powder, cumin and salt together and roll the bacon-chicken in this mixture. Make sure you get it into all the folds of the bacon.

Place the bundles on a baking screen or cooling rack that you've liberally sprayed with vegetable spray. Set the sprayed rack on a rimmed baking sheet that you have lined with foil (important for easier clean up). If you have any sugar-mixture left over, spoon a teaspoon or so on top of each bundle.

Bake for 30-35 minutes. Delicious hot or room temperature. If you like a little heat along with your sweet, add some cayenne to the sugar mixture.


Monday, October 11, 2021


"Au Jus Burrito", is there such a thing? I didn't know what else to call it 👍

This is a new favorite at our house. Even "picky-picky husband" gave it 2 thumbs up and asked me to make it again soon!! I KNOW!!! I was shocked too!! 😲

This quick and easy "sandwich" can be put together early in the day (or even the day before) and finished off with just 20 minutes in the couldn't be easier.

Au Jus Burrito   
Makes 4 large sandwiches

(4)  12" flour tortilla's (room temperature)
3/4 pound of VERY THINLY SHAVED roast beef
1 cup shredded Monterey Jack cheese (loosely packed)
1 cup shredded sharp cheddar cheese (loosely packed)
1 cup finely diced sweet onions(sautéed) *see note below
salt and pepper to taste

If your torilla's are cold, either let them warm up a little (so they will be more flexible) or microwave them for a few seconds so they don't crack when you roll them up.

Sauté the finely diced sweet onions (in a little butter) until you see golden edges, then drain on paper towel. Scatter 1/4 cup of onions over each of the 4 tortillas. 

Mix the shredded Monterey Jack cheese with the shredded cheddar cheese and sprinkle 1/2 cup (loosely packed) of this mixture over the cooked onions on each tortilla. 

On top of the shredded cheese, place 1/4 of the of thinly sliced roast beef and season with salt and pepper to taste. I like to make these with left over tri-tip roast beef or some other super tender roast beef. The meat is very easy to slice thinly when it is extremely cold (great use of leftovers).

OK...time to roll it up: fold in the sides just a little, then roll up tightly (in the opposite direction) and place on a foil lined pan that has been lightly sprayed with cooking spray...make sure you let the rolled up "sandwich" rest on the seam side.

Lightly brush the sandwiches with a little melted butter and sprinkle with a salt and pepper.

Bake in a 425° preheated oven for 20 minutes (if you are cooking them right away) or 25 minutes if they are cold right out of the refrigerator.


(1) 10 ounce can of beef consomme or beef broth
3/4 cup water
1 teaspoon worcestershire sauce
1 teaspoon low salt soy sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Mix all of the dipping sauce ingredients together and simmer on LOW for about 10 minutes. Serve hot Au Jus dip in a cup with the hot sandwich.


NOTES: Use whatever kind of cheese you like. We think the monterey jack + cheddar combo is a good one, but any easy-melt cheese will work well. 

NOTES: You can use French's Crispy Fried Onions (chopped up a little) instead of fresh onions, but I never seem to have those in my pantry.

NOTES: Make sure you layer the onions next to the cheese, so they "melt into" the cheese and don't fall out of the sandwich when you eat it.

NOTES: If you slice the beef too thickly, the sandwich will be hard to roll up tightly.

NOTES: I think mild green chilies and Pepper Jack cheese would be very tasty in this sandwich, but my "picky-picky husband" would have a virtual heart attack if I tried that. Let me know if you try it.👍

Friday, August 6, 2021


This recipe is one of my original recipes; it is also one that I could probably "live on" if need be (I like it just that much!!) It is my "go to" recipe when picky-picky husband is grilling some huge slab-o-meat (and I want something a little lighter).

This recipe is also very quick and easy, made with pantry staples and if you double (or triple) it, it would be wonderful for a potluck.

1 cup raw white rice (not instant rice)
2 tablespoons canola oil
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup

4 ounce can of mild green chili's
1 red bell pepper chopped

1 cup red kidney beans

1 small seeded and diced jalapeno (if you love extra heat)

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another 1/2 cup of water and the mild green chili's (and jalapeno if you are using it....I don't think it's necessary.

Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 17 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve.

NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.