Beefy Potatoes (And I'm Not Just Talking Muscles)

Hi folks!

This time  I have no witty story, but I do lament that I didn’t have actual beef to put in this. If I did, it would have been absolutely perfect! Then again, look at these pretty pictures and tell me that it doesn't look perfect! I dare you!

(Before Cheese)

(After Cheese)

 Beefy Potatoes
2-3 Servings

 Ingredients
- Two Red Russet Potatoes
- One Sweet Onion - 3 Mushrooms
- 4-5 Clove of Garlic
 - ½ of Mozzarella Cheese
 - 2.5 Cups of Beef Broth
- 3 Tbsp of Sweet Baby Rays Original BBQ
- 3 Tbsp of Worcestershire Sauce
 - Frank’s Cayenne Pepper Sauce (To Taste)
- Mrs. Dash (To Taste)
 - Salt and Pepper (To Taste)

Step One: Slice vegetables to your liking.
Step Two: Mix Beef Broth, Sweet Baby Rays Original BBQ, Worcester Sauce, Frank’s, Mrs. Dash, Salt and Pepper in a large bowl. Add vegetables. Make sure everything is evenly coated and then put in baking dish.
Step Three: Put dish in an oven preheated to 450 degrees. Bake until everything is tender ( between 20-40 minutes, depending on the oven and depth of your baking dish).
Step Four: Add cheese. Put in oven for approximately another minute, until cheese is melted.

 Serve with bread to dip in the sauce. Eat with a spoon to get full flavor.

Enjoy!

Other Suggestions: ADD BEEF, carrots, broccoli, add flour before Step Four if you want a thicker broth (more of a gravy than a broth).

Grilled Chicken Wrap

Some days we all want something home cooked, but that does not mean we have time to pull out several pots and pans to slave in a hot kitchen. Honestly, who really has any time these days?

This latest recipe is something home cooked with out the hard labor, which was nice especially since I actually cooked it while I was in the middle of cooking several other things. It’s quick, simple, easy clean up and tasty. Who could want more?

Grilled Chicken Wrap
2-3 Servings

2 Chicken fillets, season to your taste
½ of a red pepper
½ of a green pepper
½ of an onion
3 tortillas (Or however many are needed, in my case there was enough for 3, but my tortillas were tiny.)
Shredded Cheese to taste

Step One: After seasoning the chicken, grill it until it is finished cooking. Feel free to cut open the chicken to check how done it is, since later on the chicken will be cut apart anyways.

Step Two: While the chicken is cooking, slice the vegetables. I sliced enough for two pieces of each vegetable per tortilla, but again, if you have bigger tortillas feel free to add more of each vegetable.

Step Three: When chicken is done and cooled enough to touch, slice the chicken and divide between the tortillas. Add the vegetables, followed by the cheese. Finish wrapping the tortilla, use a toothpick if desired to hold it closed.

Step Four: Place back on the grill to warm and melt the cheese. If there’s enough cheese, it will hold the tortilla closed and the tooth pick is no longer needed. Serve with a dipping sauce that compliments your seasonings.

If you have time: Saute or grill the vegetables as well.

Also try: adding other vegetables, seasoning the tortillas, other meats, marinating the chicken.