Caprese Meatball Sliders

Caprese Meatball Sliders

I just love a big, thick juicy burger; but lately I’ve been making smaller slider style burgers.  The great thing is I find I eat a lot less when I make them.  It was almost as if when I had a big burger, I felt compelled to finish it.  And soon after finishing said burger, I was stuffed.  That’s why I actually prefer sliders; I find I eat quite a bit less. The other reason I’m hooked on them is you can put anything on them and still call it a slider.  If you put chicken between two normal hamburger buns, it’s … Continue reading

Spanish Chicken and Chorizo

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I love chorizo (also known as chourico) in all its forms, from the fresh Mexican variety with its heavy dose of chile to Portugese style that’s gently smoked and of course Spanish which comes hot or mild depending on the type of paprika used, smoked and unsmoked and 1000 different variations of such.  As with any variety of sausage, quality counts.  For example, commercial varieties of Mexican chorizo mainly use variety meat that’s leftover after butchering (don’t read the label) while freshly made chorizo at your local Mexican market will likely use ground pork and lots of fresh chile. For this … Continue reading

FYB House Chili

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This is the house chili here at Fill Your Belly headquarters A.K.A. my kitchen.  It’s a great allpurpose chili with just enough spice and heat to please adults yet mild enough to keep kids happy.  As I said on yesterday’s blog, all the normal accompaniments were served with it – cheese, diced onions, sour cream, avocado, fritos and the perfect side of Buttermilk Cornbread. The great thing about chili is once it’s in the pot simmering, other than the occasional stir, you can pretty much forget about it.  In fact the longer it cooks the better the flavors get.  And for those … Continue reading

Country-Style Ribs with Peach Ginger Glaze

Country-Style Ribs with Peach Ginger Glaze

Country-style ribs are often overlooked by alot of people.  Most people think they require a long slow braise and I use them in that respect as well for some dishes.  But most people don’t realize that whether they’re cut from the Boston butt or the blade end of the loin, they are perfect for marinating and grilling over direct heat. For slow braising I usually buy them boneless, but for grilling I prefer bone-in; it gives me something to hold on to while ripping into them.  This recipe results in tender ribs that are both sweet and savory and are sure to … Continue reading

Thai Grilled Pork Skewers

Thai Grilled Pork Skewers 2

Most countries have some form of grilled skewered meat (kebab).  Although it originated in the Middle East, each country and region has adapted their own version based on tastes and available ingredients.  This version is based on a Thai dish called Mu Ping and while pork butt (shoulder) is normally used, I had tenderloin in the refridgerator that needed to be used.  Whichever cut you end up using, the result will be the same-succulent, juicy morsels of grilled meat.  Enjoy! I added 4 japones chiles (sub 1 tablespoon black peppercorns), 6 garlic cloves, stems only from 1/2 bunch cilantro, 2 tablespoons soy sauce, … Continue reading

Southwest Meatloaf with sweet chipotle glaze

Southwest Meatloaf with sweet chipotle glaze

I admit it.  I love meatloaf!  I don’t understand how you couldn’t like it; well actually if it was just an under seasoned slab of meat with ketchup on top I could understand, but not when it’s packed with flavor and got a kick to it.  Such is my fate; trying to change the non-believers one amazing mouthful at a time. “Dad, do we have to have meatloaf?  Why can’t you just make meatballs instead?” my son asked.  “It is a meatball.  It’s just not round and it’s 1 big one” I replied.  “Besides, it has bacon in it.”  “Yeah, right.  You’re … Continue reading

Chicken Tinga

Chicken Tinga

My family and I are taco and burrito fanatics; having some version nearly weekly.  Sometimes it simply ground beef with some spices while other times it may be slowly braised beef or carnitas.  This time it was shredded chicken for burritos. Tinga refers to any kind of shredded meat simmered in a spicy, smoky tomato sauce.  It’s extremely easy to make and the heat level can be adjusted for whatever your tolerance.  The recipe below is middle of the road with enough kick to satisfy the heat seeker in your family while not blowing the roof off the wimp (sorry … Continue reading

Rolled Chicken with proscuitto and spinach stuffing

Rolled Chicken with proscuitto and spinach stuffing

With all the Holiday happenings and being that I still have to make a living with insurance (Medicare renewal time of year is crazy), December was a whirlwind and I was just not able to add to the site.  It’s not that I wasn’t cooking or taking photos; I just couldn’t find the time or the energy to sit down and finish a blog.  I hope everyone had had a wonderful Christmas or whatever you celebrate that brings your family together and a safe and happy New Year.  We spent ours with a flu ridden son vomiting through the night.  Nothing … Continue reading