Taco Pizza

1 pizza crust (I used store bought)

1 jar of your favorite salsa

Ground beef (or chicken)

taco seasoning

A blend of colby/mont. jack cheeses

Your favorite taco toppings (we used tomatoes, chilis, sour cream, and green onions)

Heat your oven according the the instructions for the pizza crust

Brown your ground beef and add the taco seasoning packet.

To assemble your pizza you can do it however you like, this is the order we went in:

A layer of salsa and cheese. Then, I added the cooked ground beef and another layer of cheese.

Cook in the oven until the pizza crust is crisp and the cheese is melted. About 10-15 minutes. Then top the pizza with your favorite toppings!

Green Bean Casserole

This is always a staple around the holidays

2 cans of french cut green beans

1 can of cream of mushroom soup

1 large can of french fried onions

1/4 cup of milk

Drain your green beans and put them in a glass baking dish and add the cream of mushroom soup. Whisk in 1/4 cup of milk with a fork until the milk is blended. Sprinkle half the can of the french fried onions into the mixture and blend again. Top with the remaining french fried onions and bake at 350 for 20 minutes.

Holy Molly Guacamole!

4 Haas avacadoes, ripe. (When you press the avacado with your thumb, it has a little give)

1/2 purple onion, diced

2 roma tomatoes, diced

2 limes, zested and juiced

Fresh cilantro, finely chopped

Salt to taste

Because avacadoes can turn brown quickly, I advise prepping the other vegtables first. Chop your onion and tomatoes, the easiest way to chop cilantro is to roll it into a bundle and chop. Zest the limes and squeeze the juice. Stir really well and begin salting to taste.

Creamy Dipping Sauce

This sauce goes well with onion rings, french fries and, goes great on grilled corn. It's really easy to prepare and I bet you have everything in your fridge.

1 cup of sour cream

1/4 cup of mayo

2 tbsp of grill seasoning

1 tbsp of chili powder

Mix, chill, and enjoy!

I bet you can make this marinade without running to the store!

This is a fantastic marinade for beef, let it marinate for as little as 15 minutes and up to an hour.

1 stick of melted butter

Half a bottle of Moore's Marinade

2 cloves of garlic, chopped

Combine the butter, Moore's, and garlic in a large ziplock bag. Prick your meat (we used ribeyes) with a fork and put in the ziplock back with the marinade. Once all the meat is in the bag, rub the meat around to coat everything well. Let the meat sit at room temp while marinating (or pop out of the fridge 15-20 minutes before cooking).

Beer Battered Onion Rings

4 large Vidala onions peeled and cut into rings (I estimate 1 large onion pp)

Equal parts of corn meal and flour (about a cup each)

2 tbsp grill seasoning

1 tbsp chili powder

1 bottle of dark beer

milk (add until batter is similar to pancake batter)

Heat your fryer to 350. Combine all dry ingredients and add the bottle of beer while whisking the mixture. Add milk until the batter is the consistency of pancake batter. Let the onion rings sit in the mixture while you prepare a plate to empty the cooked onion rings on (I like to line a plate with paper towels).

Start frying them in batches (careful to not overload your fryer). It will take between 3-7 minutes for the onions to cook through and crisp up. Once the onion rings are golden brown, dump them onto the lined plate and salt to taste while they are still hot.