Food & Fire
I cook like I live—bold, messy, and full of smoke.
From smoked brisket to wild game to midnight comfort food, this is where I share the dishes that feed my soul (and maybe yours too).
Cheese-Stuffed Bacon-Wrapped Jalapeños
Ingredients:
- Fresh jalapeños
- Cream cheese
- Shredded cheddar
- Bacon strips
Instructions:
1. Slice jalapeños lengthwise and remove seeds.
2. Mix cream cheese and shredded cheddar, fill each half.
3. Wrap with bacon and secure with toothpicks.
4. Bake at 400°F for 20-25 mins or until crispy.
Bacon-Wrapped Chicken Thighs Stuffed with Jalapeño & Cheese
Ingredients:
- Boneless, skinless chicken thighs
- Jalapeños
- Cream cheese
- Cheddar cheese
- Bacon
Instructions:
1. Slice jalapeños and fill with cream cheese and cheddar.
2. Place in center of flattened chicken thigh and wrap.
3. Wrap entire thigh with bacon.
4. Bake at 400°F for 30-35 mins until internal temp reaches 165°F.
Crockpot Chili
Quick and easy method. Dry bean recipe to come later
Ingredients:
- 1 lb ground beef
- 1 can kidney beans (drained & rinsed)
- 1 can pinto beans (drained & rinsed)
- 1 can diced tomatoes
- 1 small onion, diced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
1. Brown beef with onion. Drain fat.
2. Add all ingredients to crockpot.
3. Cook on low for 6–8 hours or high for 3–4 hours.
Navajo Fry Bread
Ingredients:
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp powdered milk
- ¾ cup warm water
- Oil for frying
Instructions:
1. Mix dry ingredients. Slowly stir in warm water to form dough.
2. Knead until smooth and let rest 30 mins.
3. Flatten into discs and fry in hot oil until golden brown.
Smoked Brisket Recipe (15 lbs)
Prep Time: 30 mins
Cook Time: 15–18 hours
Rest Time: 1–2 hours
Smoker Temp: 225°F–250°F
Final Internal Temp: 200–205°F
Ingredients:
1 whole packer brisket (15 lbs)
¼ cup yellow mustard (binder)
¼ cup kosher salt
¼ cup coarse black pepper
Optional: 1 tbsp garlic powder or smoked paprika
Instructions:
Trim: Leave ¼” fat cap, remove silver skin and hard fat.
Binder: Coat brisket with yellow mustard.
Season: Mix dry ingredients and apply generously.
Preheat: Heat smoker to 225°F–250°F with wood (oak, hickory, or mesquite).
Smoke: Place brisket fat-side up/down, smoke until 165°F (8–10 hrs).
Wrap: Wrap tightly in butcher paper or foil. Continue until 200–205°F (6–8 hrs).
Rest: Let rest wrapped for 1–2 hours in a cooler or warm oven.
Slice: Cut against the grain and serve.
Tip: Serve with pickles, BBQ sauce, and fresh white bread for Texas-style goodness.
The Phat Stack Sandwich
Prep Time: 15 mins
Cook Time: 10 mins
Ingredients:
2 thick slices Texas toast or hoagie roll
½ lb sliced smoked brisket (leftover works great)
2 slices pepper jack or sharp cheddar cheese
1 egg, fried
4 slices crispy bacon
1 tbsp BBQ sauce
1 tbsp mayonnaise or chipotle mayo
Optional: pickled jalapeños or caramelized onions
Assembly:
Toast the bread until golden.
Warm the brisket in a skillet or microwave.
Cook bacon and fry an egg to your liking.
Layer: bread, mayo, brisket, cheese, bacon, egg, jalapeños/onions (if using), BBQ sauce, and top bread.
Press gently, slice in half, and devour.
Warning: Not for the faint of heart. Pairs best with a cold beer or iced tea.
My Favorite Sandwich
Prep Time: 15 mins
Cook Time: 10 mins
Ingredients:
2 thick slices sourdough bread
½ lb sliced sliced roast beef
2 slices pepper jack or sharp cheddar cheese
4 slices crispy bacon
Grilled onions and green chile slices
1 tbsp chipotle mayo
Assembly:
Toast the bread.
Assemble ingredients in a perfect stack.
It's messy. It's meaty. It's perfect.
Add a side of kettle chips and a cold drink, and that's a damn good day.
Creamy Chicken Bacon Asparagus Fettuccine Alfredo
Ingredients:
- 2 boneless skinless chicken breasts, sliced
- 6 slices of bacon, chopped
- 1 bunch asparagus, cut into 2-inch pieces
- 8 oz fettuccine
- 2 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- Salt & pepper to taste
- Optional: red pepper flakes, parsley
Instructions:
1. Cook fettuccine in salted water until al dente. Drain and set aside.
2. In a skillet, cook bacon until crisp. Remove and drain. Reserve 1 tbsp bacon fat.
3. Cook sliced chicken in bacon fat until golden and fully cooked. Set aside.
4. Sauté asparagus in same skillet 4–5 mins until tender-crisp. Set aside.
5. Melt butter, add garlic. Cook 1 min. Pour in heavy cream; simmer 2–3 mins.
6. Stir in Parmesan until melted. Season with salt, pepper, and red pepper flakes.
7. Combine chicken, bacon, asparagus, and pasta with sauce. Toss to coat.
8. Serve hot, garnished with parsley if desired.
Classic Grilled Cheeseburgers
Ingredients (makes 4):
- 1½ lbs ground beef (80/20)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- 4 slices cheddar or American cheese
- 4 hamburger buns
- Butter (for toasting buns)
- Optional toppings: lettuce, tomato, onion, pickles, ketchup, mustard, mayo
Instructions:
1. Preheat grill to medium-high heat.
2. Form ground beef into 4 equal patties. Press a small dimple in center of each.
3. Season both sides with salt, pepper, and garlic powder.
4. Grill 4–5 mins per side or until desired doneness. Add cheese last 1–2 mins.
5. Butter and toast buns on grill for 30–60 seconds until golden.
6. Assemble burgers with toppings and sauces of your choice.
7. Serve hot with your favorite sides.
Smoked Turkey
Ingredients:
- 12–14 lb whole turkey, thawed
- ½ cup unsalted butter, softened
- 2 tbsp olive oil
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- Optional: rosemary, thyme, sage
- Wood chips/pellets: apple, cherry, or hickory
Optional Brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 gallon water
- 1 tbsp peppercorns
- 2 bay leaves
- Optional: orange slices, garlic cloves, herbs
Instructions:
1. Optional: Brine turkey 12–24 hrs. Rinse and pat dry.
2. Preheat smoker to 225°F.
3. Mix butter, oil, and seasonings. Rub under and over skin.
4. Stuff cavity with herbs if desired.
5. Place turkey in smoker, breast side up.
6. Smoke at 225°F for 30–35 mins/lb (approx. 6–7 hrs for 12 lb).
7. Internal temp should be 165°F (breast), 175°F (thigh).
8. Rest 20–30 mins before carving.
Buffalo Wings
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2 ½ lbs chicken wings (drumettes and flats, separated)
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Buffalo Sauce:
- ½ cup Frank's RedHot Original sauce
- ¼ cup unsalted butter
- 1 tbsp white vinegar
- ½ tsp Worcestershire sauce
- ¼ tsp cayenne pepper (optional)
- Pinch of garlic powder
Instructions:
1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Grease the rack.
2. Pat wings dry thoroughly.
3. Toss wings in a bowl with baking powder, garlic powder, salt, and pepper.
4. Place wings on the rack and bake for 40–45 minutes, flipping halfway, until golden and crispy.
5. While baking, make the sauce: In a saucepan, combine all sauce ingredients over low heat until melted and smooth.
6. Toss cooked wings in the sauce to coat evenly.
7. Serve immediately with celery and ranch or blue cheese dressing.
Garlic Parmesan Wings
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2 ½ lbs chicken wings (drumettes and flats, separated)
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Garlic Parmesan Sauce:
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ cup grated Parmesan cheese
- 1 tbsp chopped parsley (optional garnish)
- Salt to taste
Instructions:
1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat wings dry and toss with baking powder, garlic powder, salt, and pepper.
3. Bake wings for 40–45 minutes, flipping halfway, until crispy.
4. In a saucepan, melt butter over low heat. Add garlic and Italian seasoning. Cook until fragrant.
5. Stir in Parmesan until melted and slightly thick.
6. Toss wings in sauce and garnish with parsley if desired.
7. Serve hot.
Green Chile Stew
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Ingredients:
- 2 lbs pork shoulder or pork stew meat, cubed
- 1 tbsp vegetable oil or lard
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3–4 roasted green chiles, chopped (Hatch or Anaheim)
- 2 medium russet potatoes, peeled and diced
- 1 ½ tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp cumin
- 4 cups chicken or pork broth (or water)
- Optional: 1 chopped tomato or splash of tomato sauce
- Optional: ½ tsp Mexican oregano
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Brown the pork on all sides. Remove and set aside.
3. In the same pot, sauté onions until soft (5 min). Add garlic and cook 1 minute.
4. Deglaze with a splash of broth, scraping up any browned bits.
5. Return pork to the pot. Add green chile, potatoes, salt, pepper, cumin, and broth.
6. Add tomato and oregano if using. Bring to a boil.
7. Reduce heat, cover, and simmer for 1 to 1½ hours, until pork is tender.
8. Taste and adjust seasoning. Serve hot with tortillas or cornbread.
Crockpot Chili with Dry Beans
Ingredients:
- 1 ½ cups dry pinto beans (or kidney, black beans, or a mix)
- 1 lb ground beef (or ground turkey)
- 1 onion, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 4 cups water or low-sodium beef broth
Optional toppings:
- Shredded cheese, sour cream, green onions, jalapeños
Instructions:
1. Soak the beans:
- Overnight: Place beans in a large bowl with water to cover by a few
inches. Soak 8–12 hours, then drain and rinse.
- Quick soak: Boil beans in water for 5 minutes, remove from heat,
cover and let sit 1 hour. Then drain and rinse.
2. Brown the meat in a skillet over medium heat.
Add onion, bell pepper, and garlic. Cook until vegetables soften.
Drain excess fat.
3. Add everything to the crockpot:
- Soaked beans
- Cooked meat/veggie mix
- Tomatoes and tomato sauce
- Spices
- Water or broth
4. Cook on:
- High for 6–7 hours
- Low for 9–10 hours
Until beans are fully tender and chili is thick.
5. Taste and adjust seasoning if needed. Serve hot with toppings.
Spaghetti with Meat Sauce
Ingredients:
For the Sauce:
- 1 lb ground beef (or Italian sausage, or a mix)
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can tomato sauce
- 1/2 cup red wine for deeper flavor
- 2 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil
- Fresh chopped parsley or basil for garnish (optional)
For the Pasta:
- 1 lb dry spaghetti
- Salted water for boiling
Instructions:
1. Sauté Aromatics & Meat:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft (about 5 min).
- Stir in garlic, cook another 30 seconds.
- Add ground beef, cook until browned. Drain excess grease.
2. Build the Sauce:
- Stir in crushed tomatoes, tomato paste, tomato sauce, and wine.
- Add sugar, basil, oregano, salt, pepper, and red pepper flakes.
- Simmer on low for 30–60 minutes, stirring occasionally.
3. Cook Pasta:
- Boil salted water in a large pot.
- Cook spaghetti until al dente, drain.
4. Serve:
- Toss pasta with a bit of sauce or plate and top with sauce.
- Garnish with parsley or basil and Parmesan if desired.
Garlic Butter Shrimp with Lemon and Herbs
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions:
1. Pat shrimp dry and season with salt and pepper.
2. In a skillet, heat olive oil and 2 tbsp butter over medium heat.
3. Add garlic and red pepper flakes. Sauté for 1 minute.
4. Add shrimp in a single layer. Cook 2–3 minutes per side until pink.
5. Stir in remaining butter, lemon juice, and zest. Simmer 1 minute.
6. Sprinkle with parsley and serve hot over rice, pasta, or bread.
Cheesy Beef & Potato Casserole
Servings: 6
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: ~1 hour 15 minutes
Ingredients:
- 1 lb ground beef
- 4 medium russet potatoes (peeled and thinly sliced)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup or homemade white sauce
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 tbsp oil or butter
Instructions:
1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. Brown beef with onions in a skillet. Add garlic, salt, pepper, and paprika. Drain excess grease.
3. Mix soup with milk or prepare a homemade white sauce.
4. Layer half of the potatoes, half the beef mixture, and half the sauce in the baking dish. Repeat layers.
5. Top with shredded cheese. Cover with foil and bake 30 minutes.
6. Remove foil and bake another 20–25 minutes until golden and potatoes are tender.
7. Let rest 10 minutes before serving. Garnish with parsley if desired.
New Mexico Red Chile Stacked Enchiladas
Serves 4-6
Ingredients:
• 12 corn tortillas
• 2 cups shredded cheddar or Colby Jack cheese
• 1/2 cup diced white onion
• 2 cups cooked ground beef, shredded chicken, or just cheese (your choice)
• 4 eggs
• Oil (for lightly frying tortillas)
For the Red Chile Sauce:
• 3 tablespoons vegetable oil or lard
• 2 tablespoons all-purpose flour
• 3 tablespoons New Mexico red chile powder (mild or hot, your choice)
• 2 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• Salt to taste
Instructions:
Make the Red Chile Sauce:
1. In a saucepan, heat oil over medium heat.
2. Stir in flour to make a roux and cook for about 1 minute (don’t brown it).
3. Add red chile powder, stirring constantly to form a thick paste.
4. Slowly whisk in broth until smooth.
5. Simmer for 10–15 minutes until the sauce thickens slightly. Taste and adjust heat/salt.
Prepare the Enchiladas:
1. Preheat oven to 375°F (optional if you want to bake — many stack fresh on a griddle).
2. Lightly fry corn tortillas in oil just until soft (not crispy). Drain on paper towels.
3. In a skillet or baking dish, start stacking:
• Place one tortilla on a plate
• Spoon over red chile sauce
• Add cheese, meat (if using), and onions
• Repeat 2 more layers (3 tortillas total per stack)
4. If baking: Arrange stacks in an oven-safe dish, cover with foil, and heat for 10–15 minutes.
5. Top with a fried egg, if desired (runny yolk preferred).
6. Garnish with shredded lettuce, tomato, and more cheese if desired.
