HEB has started doing Backyard kitchen segment/commercial every morning on KSAT. The always do some tasty looking segments. A couple weeks ago they did Grilled Shishito Peppers with Dried Chorizo. It looked so good and easy to I had to try it.
You just alternate a dried Spanish style chorizo sausage with Brun-Uusto grilling cheese (which I have always wanted to try) and Shishito peppers.
Here are the ingredients:
And the skewered results waiting for the grill: »
I really love a good burger, so much so I usually prefer it to steak. (Odd, I know.) But every once in a while I get a huge craving for a steak. Thankfully my craving happened to coincide with a sale at HEB on Prime One NY Strip steaks.
My goto rub for steaks has always been Weber’s Chicago Steak Seasoning, but I decided that I wanted to do a little something different so I dug through my spices and came up with HERBS de TEJAS. »
Ingredients Directions Jen and I were in the mood for some fish, so I checked the latest weekly specials at Groomers and found a special on East Coast Swordfish. (If you like fish and live in San Antonio you have to go to Groomers!)
I dug through all of my cookbooks and found a excellent recipe in Planet Barbecue for grilled swordfish with garlic caper butter. »
Ingredients Directions Lately, I have fallen into a trap of reaching for the same cookbooks and making the same things over and over. So to break the mold, I decided pick a recipe out of something new, Taste of Home - The Ultimate Guide to Grilling I flipped through it a several times and always seemed to stop at tropical island chicken. »
Fajitas are one of my favorite things to grill. They are tasty, impressive, and easy!
Fajitas usually requires a trip to Central Market to pick up some pre-marinated southwestern chicken breasts (or skirt steak), but lately my wife and I have been trying to skip the drive and season it ourselves.
So naturally when I received a chicken fajitas recipe from Weber’s recipe of the week I was interested in giving it a shot. »