Bacon Wrapped Asparagus

Our good friend “Sissy” told us about this way to do asparagus and we think of her and thank her every time we have it. Bacon Wrapped Asparagus is way too easy, given how good it is. Preheat the oven to 500F.  Cut about an inch off the bottom or stump end of the stalks. Thoroughly rinse the asparagus under cold running water. Shake the water off.

IMG_2483Cover a cookie sheet with parchment paper. Wrap a slice of bacon around each stalk, spiraling from on end to the other and spread them out on the sheet. If all you could find at the store were skinny stalks just wrap 2 or 3 of them with 1 slice of bacon. Put the sheet on a middle or upper rack in the oven. Lower rack will char the bottom of the bacon but, they still all would get eaten! Bake at 500 for about 10 minutes or until the bacon is done the way YOU want it. Serve up your Bacon Wrapped Asparagus!

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Fresh asparagus stalks wrapped in bacon and baked until the bacon is crispy.
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Course appetizer, Veggie
Prep Time 10 Minutes
Cook Time 15 minutes
Servings
Ingredients
Course appetizer, Veggie
Prep Time 10 Minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Preheat the oven to 5000F. Cut about an inch off the bottom or stump end of the stalks. Thoroughly rinse the asparagus under cold running water. Shake the water off.
  2. Cover a cookie sheet with parchment paper. Wrap a slice of bacon around each stalk, spiraling from on end to the other and spread them out on the sheet. If all you could find at the store were skinny stalks just wrap 2 or 3 of them with a slice of bacon. Put the sheet on a middle or upper rack in the oven. Lower rack will char the bottom of the bacon but they still all would get eaten! Bake at 500 for about 10 minutes or until the bacon is done the way YOU want it. Enjoy!
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Beef Fajita Quesadillas

Quesadillas are good with just about any kind of stuffing. Meat, cheese, veggies or all of the above. The most popular seem to be Chicken Fajita or Beef Fajita Quesadillas. You are going to see it done beef fajita style because we have some skirt steak left over from the Arrachera that we had last night.

IMG_2459Slice the skirt steak then cut the slices in half lengthwise .

IMG_2462Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.

IMG_2464Put  the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shredded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.

IMG_2465Serve up your Beef Fajita Quesadillas! With a dab of sour cream, Pico de Gallo and Guacamole. Don’t forget some good Mexican beer and/or Tequila.

 

 

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Seared beef, onions and peppers served between two corn tortillas for gluten free or the larger flour tortillas.
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. Slice the skirt steak then cut the slices in half lengthwise . Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.
  2. Put the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shreaded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.
  3. Serve it up! With a dab of sour cream, Pico de Gallo and guacamole. Oh yeah. Don't forget some good Mexican beer and/or Tequila.
Recipe Notes

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Guacamole is great on the deck with friends and drinks.

Guacamole is just crushed avocados with Pico de Gallo added and mixed in. It’s real easy to make. The spicy zing from the jalapeños in the Pico de Gallo create a great balance with the creamyness of the avocados.  You can make the Pico and the Guacamole in about 20-25 minutes, max.

OK,  click on this link to go to the Pico de Gallo recipe. Make the Pico.

IMG_2456Then mash up the avocados.

IMG_2458Just a little FYI here. Any leftover guacamole should be sealed with plastic wrap to keep it from turning brown in the fridge.
Guacamole is just crushed avocados with Pico de Gallo added and mixed in. It’s real easy to make. The spicy zing from the jalapeños in the Pico de Gallo create a great balance with the creamyness of the avocados.  You can make the Pico and the Guacamole in about 20-25 minutes, max.

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Guacamole is smushed up avocados with Pico de Gallo added. It makes a fantastic dip.
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Course appetizer
Cuisine Mexican
Prep Time 20-25 minutes
Servings
Ingredients
Course appetizer
Cuisine Mexican
Prep Time 20-25 minutes
Servings
Ingredients
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Instructions
  1. Prepare the Pico de Gallo as shown in the recipe that can be found on our home page. Cut the avocados in half, take out the seeds and toss em. Then the avocado out of the skins and toss the skins. Mash up the avocados and add the Pico de Gallo. Mix it all up, dip a chip in it and enjoy!
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Pico de Gallo

IMG_2454Core and seed the tomatoes and chop them up.

IMG_2453Cut the jalapeños in half lengthwise, chop off the stem end and scrape the seeds out then chop them up. Chop up the onion.

IMG_2461Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don’t worry if there are a few stems in with the leaves, just chop them up too.

IMG_2455Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo!

If you stop right here you have some real good dip to go on a chip, just like Poppop is  enjoying in the pic. Hey, I’m a poet!

But now you can go a step further and make some guacamole.

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Pico de Galo is an easy to make dip that goes great with chips and a little beer, or tequila.
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Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Core and seed the tomatoes and chop them up. Chop the stem end off the jalapeños, cut them in half lengthwise and scrape the seeds out then chop them up. Chop up the onion.
  2. Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don't worry if there are a few stems in with the leaves, just chop them up too.
  3. Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo! If you stop right here you have some real good dip to go on a chip, just like Poppop is enjoying in the pic. Hey, I'm a poet! But now you can go a step further and make some guacamole
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