Barbecued Burritos – August 22, 2015

Barbecued burritos on the grill

Barbecued Burritos are a lot of work.

Let’s just get that on the table right now.  That’s not a reason to avoid making them.  The cost – benefit ratio is there.  Just be warned, it turns into a frenzy at the end.

This recipe comes from my Betty Crocker Great Grilling cookbook.  I have no shame, I like Betty Crocker and I am not afraid to admit it.  Of course, I should add that I got it as a gift.  I did not go out and buy it.

I am intentionally loose on the quantities of the ingredients.  My experience is that this is a “less is more” type of dish.  Try to stuff too much into each burrito and the whole thing falls apart.  Think in terms of tablespoons.  One or two tablespoons of ingredients is all you need.


Steak.  The specific cut is up to you but the better ingredients make for a better finished product.

8″ soft tortilla shells

1 or 2 tomatoes

1 red onion

1 avocado

Shredded cheddar cheese

Barbecue sauce


1. Grill the steak to your liking.

Grilled steak. I overcooked this one.

2.  While the steak is on the grill, chop your tomatoes, onions and avocados.

3.  Stage the other ingredients.  What I mean by “stage” is divide them into piles depending on how many burritos you intend to make.  If you plan to make eight, make eight piles of the tomato – onion – avocado combination.

4.  For the last five minutes of grilling, wrap the tortillas in aluminum foil and place them on the grill.  You want them warm because that makes them easier to work with.  Be careful not to overcook.

5.  When your steak is done, remove it from the grill and cut it into bite sized pieces suitable for the burritos.

Cut the steak to go in the burritos

6.  Place your desired amount of ingredients in each tortilla (steak, tomato-onion-avocado, and cheddar cheese).  Remember, less is more.

7.  Fold one side of the tortilla over.  Brush the folded side with barbecue sauce and fold the other side over on top of it.  The barbecue sauce acts like glue and holds the burrito together.  Repeat the process with the ends of the tortillas.  Flip the wrapped burrito over and brush the whole thing with barbecue sauce.

8.  Put it on the grill and watch it.  It won’t take long, maybe 5 minutes each side and probably less.

I like this recipe but it is easy to screw up.  Ideally you will have someone to work out.  These are best done as a team.

Experiments of the Week – August 15, 2015

First – this fish and chips recipe that I found on Cooking For  It calls for cod, I had shark but decided to give it a try anyway.


I screwed this up for a few reasons:

  1. I failed to season the fish.  Big mistake.
  2. I have no idea what malt vinegar is so I did without.
  3. I used plain potato chips.

Was my version of the recipe terrible?  No.  I was ok.  I think it would have been much better had I just followed the directions.

There is alot more labor involved than I expected.

One other thing I did differently – I added ground flax seed to the batter.

Second – a couple of people in my family came down with a cold.  Its was a good time to try this recipe from Simple Green


I have no scientific evidence, but I think it worked.  With honey, lemon and ginger, how can you go wrong?

I regret not having put this one together a while ago when I first read about it online.  Had I done that perhaps it would have been even more effective.

The plan is to keep it on hand from now on.

Third – bamboo pillows.  We got them for the kids.

No particular story on this one.  Just thought I would share.  So far they like them.


Finally, here’s the dog going for the honey – lemon – ginger:


Barbequed Limas – August 1, 2015

Lima beans.  Except for me, no one in my house likes lima beans.  I don’t care.  I like ’em, they’re good for you, so I eat ’em.

Lima Beans

Enter Nancy’s recipes.

Nancy has a box full of recipes that she got from her grandmother.  Most are from magazines like Good Housekeeping and Womans Day, but others are hand written on index cards.  These are the ones I like and not just because of the little notes she threw in like “yum” and “delicious”.  There is something cool about a recipe that someone took the time to write down maybe 40 or more years ago.  For some reason, it just feels superior to something printed in a magazine.

I found one with the tile “Barbequed Limas – Florence – Delicious” and decided to give it a try.  The result was outstanding as even the haters in my home had second helpings.


18 oz of frozen limas.  The recipe calls for 1 lb of dried limas.  I couldn’t find dried.  I settled for 9oz frozen packages of Green Giant Baby Lima Beans.  I used two of these packages.

1 can of tomato soup

1 lb of bacon

1 onion chopped

1.5 tsp mustard (not dry mustard, I’m talking about the Guldens)

1.5 tsp Tajin

2 tsp of Worcestershire sauce

1/3 cup of white vinegar


1.  Fry the bacon.  You want it crisp and you want the bacon grease.  When done, separate the grease from the bacon.

2.  While the bacon is cooling cook the lima beans as directed on the package.

3.  Combine all the other ingredients and the bacon grease in a medium sauce pot and let it simmer for five minutes.  I know, the grease is terrible for you.  I’m not suggesting this dish should be a regular part of your weekday meals.  Trust me, it tastes great.

4.  Put the cooked limas in a baking pan or dish.  I used my CorningWare baking dish as show in the pictures.  Add the sauce and put the crisp bacon on top.


5.  Cover the dish and bake at 350° for 30 minutes.  Uncover it for the last five minutes.


This stuff is awesome.  Try it.  The limas work for the slow carb diet.

The bacon grease is the only thing that bothers me.  I need a healthier substitute.


Beet Soup – July 28, 2015

I owe my beet soup recipe to a man named Ryan Rasmussen.  I don’t know Ryan. He posted this recipe in 2002 on a bodybuilding forum that I used to follow.  I’ve been using it as a core weekday meal ever since.

The great thing about soup is that you can make big quantities ahead of time and freeze it in serving size containers.  Make sure the containers are glass – I prefer mason jars.

By the way, beets are very healthy and might even contribute to your VO2 max.


4 or 5 medium beets, scrubbed or peeled and cut in quarters


1 or 2 granny smith apples

1 or 2 oranges


Water or broth

Fennel seeds


1.  Place beets and the fruit in a soup pot and cover with water or broth.  Optional – you could add some mint to the mix as well.


2.  Bring to a boil and allow to simmer until the beets are tender.IMG_2576

3.  Remove from heat and allow to cool.

4.  Puree the beets and the fruit with an immersion blender.IMG_2582

5.  At this point I divide into some mason jars.  As I said above, I prefer glass containers when at all possible.  Freeze the jars if you don’t plan on eating the soup in the next few days.


You can add juice or olive oil to the soup if you want a little more flavor.   OJ in particular is a tasty addition.