Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe.
Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching TV. Here is a slightly different take on the dip, one that avoids American or processed cheese.
Somebody somewhere decided that ground hamburger should be rolled into a hot dog shape and grilled accordingly. The layman’s term for this person is “backyard genius.”
Common throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat burrito is a meal in itself.
Dr BBQ’s pumpkin cheesecake here serves as a great alternative to pumpkin pie, bread, or the nasty wax mouth-hell we call “candy corn.”
Pumpkin Salsa is one of those items that’s so specialized it’s challenging to come up with new things to make with it. It goes with pork, though, and since I’m turning some smoked pulled swine into taquitos, making this as a fall holiday appetizer was a good idea.
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