Journal

Despite the misty rain, for Friday this week we barbecued a CostCo Tri-Tip steak and corn with a side of beans. We didn’t hear about this cut of beef until our short time we lived in California, but more about this cut can be found on Wikipedia of course. For this meal, we purchased a pre-marinated Tri-Tip steak, wrapped the corn in foil with a pad of butter and salted/peppered. Using a meat thermometer we monitored the temperature of the beef to ensure we pulled it off before getting too hot. Another delicious dinner!

Coming from Texas and your family in Arizona, we definitely eat tons of tacos. This is one of my favorite taco recipes. We use boneless, skinless chicken thighs, pico de gallo, cotija cheese, chopped raw red onions, lime, avocados and white corn tortillas. I first start by cooking the chicken with chili, oregano, garlic, cumin and smoked paprika seasoning. Fry up the corn tortillas being careful not to turn them into tortilla chips. Then enjoy!

The goodness of staying home allows us to dabble in different recipes to see what works for our family and what we could change.
Sunday morning started off the same as every quarantine Sunday “our new normal”. Taking in some caffeine, we are making our weekly Costco shopping list and rummaging through our pantry and fridge to see what ingredients we have for breakfast. This morning, we cooked an oldie but goodie. This sweet potato hash has a smokey sweetness to it that compliments the eggs and breakfast meat. Enjoy!!! https://www.wellplated.com/sweet-potato-hash-browns/