Skillet Burritos (organic beef) - ONE DISH MEAL!

Just a slight variation on my original Beef Skillet Burritos (substituted Chili Seasoning for Tack Seasoning) with lots of choices and options allowed in this quick and easy beef dish utilizing common taco or burrito ingredients cooked up in a cast iron skillet or paella pan on high heat on the BGE.

Ingredients
1 Lb. Free-Range Lean Ground Beef
1 Pkg. Taco Seasoning (pick your poison)
1 14 Oz. Can, Dark Red Kidney Beans, drained
1 Cup Chunky Salsa (pick your favorite chunky variety)
1 Cup Water
4 Each 6” Flour Tortillas cut into 1 ½” pieces
1- 1 1/2 Cups, finely shredded Mexican Cheese Mixture (3-4 varieties)
4 Large Green Onions, chopped
½ Cup Sour Crème
1/2 + Cup Vidalia Onion, chopped
4 Garlic cloves, minced

EVOO

Optional ingredients (and toppings)
 Chopped Tomatoes
 Chopped Avocados
 Shredded Lettuce
 Jalapenos
Preparation
1. Preheat BGE with raised grid to high heat.
2. Place skillet on grid and drizzle in some EVOO
3. Brown the ground beef, Vidalia onions and garlic until done.
4. Stir in taco seasoning, beans, salsa and water; stir an bring to boil; simmer for 5 minutes.
5. Stir in tortillas, top with cheese and let stand until cheese is melted.
6. Remove from grill and serve directly from the skillet on top of a bed of lettuce and tomatoes, garnish with sour crème and green onions (add optional toppings as desired).

One Grid Meal on the Big Green Egg

Nothing special going on here...just a great ending to a fantastic weekend at home; doing nothing, including work and cooking out all weekend.  Ribeyes, fried taters with green onions and parsley, corn with butter.  All cooked at one time on the grid...and Saki Bomb Appetizers...

Tagine Chicken (One Dish Meal)

Chicken and veggies on the Big Green Egg ala TAGINE.  Cooked indirect (using the platesetter) at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection. The results are one amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). This recipe serves 2 a large one-dish meal with leftover veggies.

Ingredients
2 bone-in Chicken Breast
2 Whole Tomatoes, sliced
Option-14-16 oz. Whole Peeled Canned Tomatoes
Chef Paul Prudhommes Poultry Magic
5 Carrots, quartered
1 Green pepper sliced
1 Red pepper sliced
1 Sweet Onion Chopped
2 Potatoes – Chopped to bite size pieces
Fresh Ground Sea Salt
Fresh Ground Pepper
Paprika (to taste)
Capers (to taste)
EVOO
2 Cups Chicken Broth

Preparation
1. Slice and quarter carrots and place in bottom of Tagine on a few tablespoons of EVOO (keeps the chicken from sticking to the bottom.
2. Rub chicken breasts with Poultry Magic and place on carrots.
3. Chop potatoes, tomatoes, onion and peppers and layer on top and around the chicken breasts.
4. Pour chicken broth into Tagine and add capers and paprika, salt and pepper to taste, cover and cook with no peeking.
5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes.

A tagine or tajine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

The full meal deal on the bge

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
Ingredients:
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
Preparation:
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'