Delicious tested recipes for real people
Dad’s Cookin’ Recipes
In other words, steak with a green sauce. Carne Asada is grilled steak with an Argentinian flair. These can be served as steak entrees, or they can be sliced or chopped to use in tortillas or other recipes. The chimichurri verde is a bright, tangy …
Cheesy, beefy, delicious enchiladas, baked in the oven. This is Mexican comfort food! This recipe will serve 4 to 6 people, and it goes great with Mexican Rice.
This is not your mom’s chicken and rice, made with cream of mushroom soup and baked in the oven. This is it’s Hispanic ancestor, made in a skillet. A descendant of Spanish paella, arroz con pollo is prepared in many different ways in different Latin …
This is another great recipe to make the most out of your garden. This dish goes with any entree that can use a vegetable side. As a bonus, this recipe is quick and easy to make.
Beef Brisket has a reputation for being tricky – I’ve found it to be very straightforward and predictable with the correct recipe and cooking method. This can be held for 1-4 hours after cooking, so start on this early and you can then hold it …
We had some leftover mushrooms in the fridge and planned to grill steaks for a Sunday dinner, so I came up with this sauce. Season your steaks lightly, since this sauce will have plenty of flavor. This is enough for 2-4 steaks.
I must admit that this is not my go-to method. When it comes to steak or chops, if I’m not surrounded by clouds of smoke I don’t really feel like I’m cooking. But, there are times when it’s just not fit to cook outside and …
I had the pleasure of living in Sheboygan Wisconsin for a few years and developed a particular taste for Bratwurst. Sheboygan is the Bratwurst Capital of the world, is the home of Brat Days every August, and has numerous markets that each have their own …
Brining meat ensures that it will stay moist and the brine adds flavor. I like to brine both pork and poultry. Beef generally benefits from just a dry brine (kosher salt applied liberally 2-12 hours before cooking) or an injection in the case of brisket.
