Food and Drink: Fully Cooked

Complete dishes, sides, major meal components, and complete meals.

Chicken, Wings, sweet and slightly spicy dry rub

chicken wings


Oven Directions:

  • Heat oven to 425
  • Coat the chicken wings with the rub
  • Line a large baking sheet for lazy cleanup! Then put down oven safe cooling racks. Spread out the wings on the cooling racks.
  • Bake 35-40 minutes. Done temperature is 160 degrees.

Smoker Directions:

  • Heat smoker to 250
  • Wood of your choice
  • Smoke 1.5 to 2 hours
  • If you like it a little crispier you can raise the heat towards the end, but this will also make it cook faster so adjust times accordinly.

Chili, white chicken

white chicken chili


  • 1 yellow onion
  • 1 pound of boneless skinless chicken breasts
  • 1 poblano pepper
  • 1 16 oz can of great northern beans
  • .5 cup whole kernal corn (I use frozen)
  • 1 can diced green chilis
  • 1 tb chili powder
  • 1 can cream of mushroom soup
  • 2 oz cream cheese
  • .5 cup sour cream
  • milk to thin
  • shredded sharp cheddar cheese
  • olive oil


  • Dice the onion and cook in olive oil, in a large stockpot, until translucent.
  • Chop the chicken and add to the stockpot. Cook through before adding other ingredients.
  • Seed the poblano and large dice.
  • Add the poblano and next seven ingredients. Cook, stirring occasionally, until hot and the cream cheese has melted into the chili.
  • Add milk to thin until desired thickness.
  • Garnish with shredded cheese when serving.

If it's the middle of winter and you really want a delicious, but high calorie variation, sometimes I use the entire block of cream cheese and also add a half pint of heavy whipping cream. So good. But also so much fat.

Orange-Cucumber Salad


  • 1 orange
  • 1 mini cucumber
  • 1 lime
  • Grated cotija cheese (I buy a block and grate it myself usually)
  • Peanuts (about a handful; roasted, unsalted preferred)
  • Garlic paste
  • Fresh mint
  • Olive oil
  • Salt and pepper


  • Thinly slice mini cucumber and put in a mixing bowl along with about 1 teaspoon of garlic paste.
  • Add the juice from half a lime, along with a drizzle of olive oil, some salt, and some pepper to the cucumber and garlic paste bowl. Marinate for about 10 minutes or so, stirring occasionally.
  • Peel the orange. Halve the peeled orange, and then thinly slice. Set aside.
  • Large chop the mint leaves. You want about 1 tablespoon or so. Set aside with the orange.
  • Just before serving, to the bowl of marinated cucumbers, add the sliced orange, mint, peanuts, and a small handful of grated cotija cheese. Stir to combine.

Pizza crust

pizza dough


  • 2.5 cups flour
  • .75 tsp yeast
  • .75 tsp salt
  • 1 cup cold water, plus 2 tb cold water
  • Olive oil

Oven Directions:

  • Mix dry ingredients
  • Add 1 cup water
  • Add the 2 tb water slowly if not a nice sticky conistency
  • Lightly coat with oil and cover in plastic wrap. Let rise for 2 hours.
  • Flatten with your fingers and add toppings of choice
  • Bake at 525 for 7-12 minutes. If you pile on lots of toppings you might need to cook for longer.

Grill Directions:

  • Same as for oven but grill on high heat for about 20 minutes or so, less if you don't pile on lots of toppings. I use either a pizza stone or a cast iron pizza pan. I like the cast iron best.

Flank Steak Tacos


  • Tortillas
  • Grated cotija cheese (I buy a block and grate it myself usually)
  • Flank steak
  • 1 red onion
  • 1 poblano pepper
  • 1 lime
  • 1 can chipotle peppers in adobo sauce
  • .25 cup sour cream
  • Flank steak taco rub
  • Brown sugar
  • Olive oil
  • Salt and pepper


  • Thinly slice red onion and set aside.
  • Thinly slice poblano pepper and set aside with the onion.
  • Put sour cream in small mixing bowl.
  • Zest the lime into the bowl of sour cream.
  • Halve the lime. Squeeze one half into the bowl with the sour cream and lime zest. !!!!!!!Set the other half aside for the moment.
  • Mix the sour cream, lime zest, and lime juice together and place in the fridge until ready to serve.
  • Use a fork to pull one decent sized chipotle pepper from the can of chipotle peppers in adobo sauce. Mince the pepper.
  • In a small mixing bowl, combine about 1 tablespoon of brown sugar, half a cup of water, and the minced chipotle pepper. Set aside.
  • Make the steak rub by combining in a small bowl approximately 3/4 teaspoon ancho chili powder, 3/4 teaspoon smoked paprika, half teaspoon garlic powder, half teaspoon ground cumin, half teaspoon ground oregano, half teaspoon salt, half teaspoon pepper.
  • Pat dry the flank steak. Drizzle with olive oil and spread it all over. Sprinkle the steak rub all over the oiled steak.
  • Heat a pan on medium high with a drizzle of olive oil in the bottom. Then add the flank steak and cook for 3-5 minutes on each side. Note: A thicker steak might need more time but I suggest cooking to medium-rare. This should be an internal temperature of 130 degrees on the heat, then while resting it should rise to final done temperature of 135 degrees.
  • While the steak is resting, add another drizzle of olive oil to the same pan. Note: Don’t wipe the pan out! Leave the yummy fond in it!
  • Add the sliced red onion and sliced poblano peppers. Cook until lightly browned.
  • Add the brown sugar, water, and chipotle mix to the pan. Cook until the onions and peppers have softened and most of the liquid is gone.
  • Thinly slice the flank steak.
  • Assemble the tacos. In a tortilla add steak, onions and peppers, sour cream sauce, and a sprinkling of cotija.

I like to pair this with the Orange-Cucumber Salad and a Jalapeño Margarita.