Recently I have rediscovered a love for fishing. A simple thing if you think about it. A hobby that when I sat down and thought about it (while fishing actually), holds a lot of great reasons more should give it a try. If you are not someone that has ever fished, considered fishing or just someone that has allowed their busy life to steal something so relaxing and lock it up in storage…
Here are 5 Reasons You Should Grab A Pole And Go Fishing…
We are 9 days in now.
Figured we would have jumped ship by now huh? Thanks. Thanks for believing in us. We will remember that.
This meal is probably one of the easiest we make. The funny thing is, we like it a lot – and its sooooo simple. Really. If you can open a few cans… brown some meat… press some buttons… you got this one. Not only easy – quick & cheap too. Quite the combo.
Your thinking… DUDE… spill the beans already, what is it? Green chili casserole. Here is the whole menu…
Green Chili Casserole
Corn Chips
Guacamole
2 Beers (total… not each)
Simple eh? And good. We will go ahead and give you the recipe for the green chili casserole while we are at it.
Green Chili Casserole
1lb Ground Beef
1 can of cream of mushroom
1 can of cream of chicken
corn tortillas
1 small can of diced green chilis
Instructions: Brown ground beef in a pan. After ground beef is done, add all your cans (cream of mushroom, cream of chicken & diced green chilis). Stir all ingredients until mixed up well. Grab a 9×9 oven-safe casserole dish and grease it (pam, whatever). Make a layer of the beef mixture on the bottom and cover it with corn tortillas (might take 4). They can overlap… no problem. Make another layer the beef mixture, then another layer of tortillas. After that – one more layer on top of the beef (use the rest). Your oven should be preheated to 350, and place your casserole in for 20 minutes. Top with grated cheese and let bake for 5 more minutes – then pull from the oven.
Sweet huh? And the left-overs are killer. We cut up the remainder of the corn torts into triangles and fried them up for chips. Oh yeah, guacamole too. Made from scratch. 2 alvacados, some cilantro, some green onion… diced tomatoes, diced jalapeno & lime juice from half a lime. Salt, pepper & garlic to your own taste. We like cilantro so much – we always put a lil extra in. Save the alvacado seeds and throw them in the bowl of guac – it will help keep it fresh. Then tear that stuff up!
Figure we paid about 5-6 bucks total for this meal. Not bad considering we could likely eat it 2 more times this week with the left-overs. So if you break it down even into just 2 meals – thats 2-3 bucks per meal. Cha-ching!
How is your personal quest for fast food independence? We were talking tonight and said we should have called this Fast Food Rehab. Hindsight right? Oh well. What did you eat last night? Did you fall victim to the monster? Hop back on the wagon, we have room.
Back in January we spent our weekend in a small town, with some family, some cold weather and some good food. A perfect storm. I volunteer’d my BBQ services since we were already going to be there and honestly, is there a more economical way to feed a ton of people? No way. Well… maybe sandwiches. But still.
We are in a recession people. What a perfect time to BBQ!
Anyhow, I extracted a very good tip to share with everyone, but yet I forgot to pass it on… Until now. And it is one you would never think of.
Some of the best BBQ can be done in cold temperatures.
It’s true!
In the Summer sometimes you sit around and fight the fire all day – trying to keep it from getting super hot. Winter or early spring provides you with cooler temps and honestly – it makes for some good cooking. I’m not saying you don’t fight the fire still – but it seems like your temp stays down easier and what is better than gathering around a fire when its cold?!?
Gathered around a fire with some cold beer of course.
When you dont’ even have to have ice… sign me up. Seriously though, don’t pack away the pit too tight come winter. You will be pleasantly surprised.
 | (RSS | Email) |