Friday, January 15, 2016

Spanish Beef and Avocado Rice Bowls

Serves 4

1 cup brown rice
3/4 cup roasted red peppers, chopped
1/4 cup pitted green olives, sliced
1 tablespoon capers
1 tablespoon red wine vinegar
16 oz sirloin steak
1 1/2 teaspoons cumin
4 cups shredded romaine lettuce
1 avocado
salt and pepper to taste  

Place fresh sirloin steak in freezer for 45 minutes. Remove and slice thinly.

Cook brown rice according to package directions.

Combine roasted red peppers, olives, capers, and vinegar.

Heat EVOO in a skillet, add cumin, and cook sirloin steak as desired.

Divide rice evenly and top evening with lettuce, meat, avocado and red pepper-caper-olive mix. 


Monday, January 11, 2016

Jack Stack BBQ Beans

Since living in Kansas City, I have been pretty spoiled with barbecue. Every time I have visitors I have to show off at least one famous barbecue restaurant. Although many would probably argue, I think Jack Stack is the best. I say this solely due to their beans. No other barbecue restaurant in KC even compares. A side dish of their beans could be a meal in itself with how generous they are with their tender large hunks of brisket. My mouth is watering just thinking about them! Trust me, ordering their original BBQ sauce off their website will be well worth it for a big pan of these beans. They are soooooooooo good!



32 oz pork n beans

1 cup chopped brisket

1 cup Jack Stack BBQ sauce

4 tablespoons brown sugar

1 tablespoon chili powder

½ cup ketchup

½ cup water

1 teaspoon liquid smoke



Boil in saucepan. Simmer 20 minutes. Serve. Try not to lick your bowl.