I love Halloween. When else can adults have a legit excuse to play dress up and indulge in candy and face painting without people thinking we're crazy. It allows us to have fun with our children and enjoy the beautiful colors of the changing season. It also gives us the excuse to watch more scary movies (not that I need one).
Let's be honest. No one has time to make a gourmet meal just to feed yourself, especially on weekdays. As I'm a baker it does get hard for me not to go out on carbohydrates and sugar all the time as I need to taste what I'm baking in order for me to make the best cakes that I can offer. So from time to time, I do need to watch I'm eating and keep a balance between the sugar and the carbs with vitamins and high protein meals. That why I'm letting all you lovely readers know about my quick 15 minute salad with salmon meal, so you can keep those vitamins and high proteins running through your system.
In fact, several avocado recipes allow you to lose weight, and you should explore them. They allow you to taste great snacks without gaining the whammies of unwanted extra pounds you've always been scared of.
Originally published on my blog: gitanaeleni.com
So far in this series we've talked about the history of Santa Maria Style BBQ and some of our traditional cuts of meat, and how they're cooked on our open pit... now it's time to talk about some of the sides, which Filthy Filly's has put they're own SMSB spin on.
I’m a fly by the seat of my pants kind of cook, so I quite literally threw this recipe together in two hours, from concept to the table. I have to pat myself on the back, because these chili boats came out AMAZING!! It satisfied every craving you could think of, and while it’s hearty and has a complex flavor, it’s also light enough to leave you feeling energized and healthy. This is the perfect meal for a dinner party, especially for the upcoming fall, as sweet potatoes and chili seem to warm people up and make them feel festive.
In my last article, I introduced you to the West's answer to BBQ (Santa Maria Style BBQ) and the long-loved tradition of cooking our meat over a red oak open pit. The traditional cut of meat used is a sirloin or top block; however, we became even more solidified in our own brand of BBQ when in the 1950s a local butcher took a usual throw away piece of meat, he called the Tri-tip (for it's triangular shape) and threw it on the open pit with the usual simple Santa Maria style of seasoning we've always used, and still use today. This series will visit these cuts of meat and how to prepare them, as well as introduce you to different cuts of meats, dishes, and flavors families all over the central coast have brought to the pit, which have become a tradition in their own right.