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My wife and I recently went on a short vacation. After we checked into our room, we decided on dinner. The front desk clerk suggested the local steak house. We decided to check it out. We both ordered beef tips, mine with onions and peppers, and my wife's with mushroom gravy. They were amazing. Extremely tender, lightly seasoned, with the onions and peppers cooked just right. The waitress said if we liked the beef tips we should try the chicken tips. The next day we both were really looking forward to those tips. When dinner time arrived, we went straight to the steak house. They were closed for the next three days. This is my version. Ingredients: 3 boneless skinless chicken breasts 1 large sweet onion 2 bell peppers 1 teaspoon Tuscan infused olive oil 1 teaspoon seasoning salt Begin by think slicing the onions.  Add the olive oil to a preseasoned pan allow to grill about 10 minutes. While the onions are cooking, thinly sliced the peppers. Add the peppers to the skill

My mother loved salsa. Not just any salsa, her salsa. She made it frequently. Even when her health turned, she still made salsa. When she couldn't make it any more, she stood over me instructing to make sure I did it right. This is her recipe. Gather up your ingredients and simply chop them. Start with two cups of diced tomatoes. Mom always mixed yellow and red tomatoes. The yellow variety has less acidity then red. Add one bell pepper, any color. One medium yellow onion.  One jalapeno chopped and seeded. For extra heat you may leave the seeds in. Three cloves of garlic. Two tablespoons chopped cilantro. Finally the juice of a lime. For a little more like flavor, you can also add the zest. Stir it all together, heat some chips and enjoy.

I love peaches and I love wings. This is the perfect combination of the two. Marinade: 1/2 cup low sodium teriyaki sauce 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 teaspoon powdered ginger 1 teaspoon minced garlic 1 thinly sliced scallion Peach Sauce: 2 medium peaches peeled and diced 1/4 teaspoon ginger powder 1 teaspoon molasses 1 teaspoon honey 1 teaspoon cane syrup 1/8 teaspoon cinnamon 1 fresh mint leaf whole Place one dozen wings in a zip top and add marinade. Place bag in the refrigerator and allow to rest two hours, turning every hour so the meat is well covered. When wings are ready light one burner on your grill setting it to medium. Add the wings to the other side, allowing them to cook with indirect heat. Turn wings frequently until they reach an internal temperature of 165 degree. Divide the peach sauce, saving most of it for dipping.  Baste the chicken with the remaining peach sauce and allow to cook for five more minutes. Remove fro

Nothing beats the sound of a sizzling platter of fajitas. Thin sliced beef or chicken, onions, peppers and tomatoes severed on a pipping hot cast iron platter. Seasoning: 4 teaspoons seasoned salt 1/2 teaspoon cumin 1/2 teaspoon roasted garlic powder 1 teaspoon onion powder 1/2 teaspoon chipotle powder 1/2 teaspoon smoked paprika This is enough seasoning to do a few meals Fajitas: 2 teaspoons seasoning divided 1 red bell pepper sliced 1 orange bell pepper sliced 1 large sweet onion sliced 1 small jalapeno diced 1 tomato diced Begin by preheating your smoker to 300 degrees. add a chunk or two of cherry wood This will give the vegetables a light smoke flavor when added to the smoker. Sprinkle 1 teaspoon on spice on the meat. Add vegetables and remaining seasoning to grill basket placing basket on the smoker. Add meat to the smoker and cook until the internal temperature is 125 degrees for beef or 160 degrees for chicken.

London Broil used to be a way to cook lean cuts of marinated beef quickly to medium rare. The meat was then sliced thinly on the diagonal. Now it usually means a top round cut. Marinade: 1/4 cup red wine vinegar 1/8 cup olive oil 1 teaspoon minced garlic 1 teaspoon balsamic vinegar 1/4 teaspoon basil 1/4 teaspoon oregano 1/2 teaspoon onion powder 2 tablespoons low sodium soy sauce 1/2 teaspoon molasses 1/8 teaspoon white pepper 2 teaspoons Worcester sauce 1 teaspoon key lime juice Begin by whisking the marinade ingredients in a measuring cup until well blended. Place meat in a zip top freezer bag. Add marinade and refrigerate for at least two to three hours. About a half an hour before cooking, light you charcoal grill and get a nice bed of glowing coals. I like the charcoal grill over gas because I can place a few chunks of hardwood on at the last minute. I like to use cherry, but oak or hickory are also good choices. This gives an extra smokey flavor to the m

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it. This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven. Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out. Slice some prebaked biscuits, or English muffins, and add the eggs

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap. Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process. Ingredients for the rub: 1 teaspoon coarse salt 2 teaspoon ground pepper 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon chili pepper Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one th