Brian’s Fajitas

Serves 6 to 8S n p logo
Prep time: up to 4 hours; cooking time: 15-to-20 minutes

  • 1 lb. flank steak
  • 1 white onion, quartered and tooth-picked together
  • 1 red bell pepper
  • 1 green bell pepper
  • Salt & Pepper to taste
  • Canola or vegetable oil
  • Favorite fajita seasoning or marinade
  • 10-to-12 flour tortillas
  • Garnishes – sour cream, cheddar cheese, tomatoes, salsa, chopped cilantro


  1. Lightly coat steak w/oil, then season w/fajita seasoning (if using marinade let meat soak for 1-to-4 hours, covered at room temperature), set aside.
  2. Coat onion, peppers w/oil, Salt & Pepper; put coated vegetables on medium-high grill; cook for 5 minutes or until onion, peppers’ skins char on one side, then carefully rotate vegetables and continue grilling until skins char all over; remove from grill, put on plate, cover w/plastic wrap, let sit for 15-to-20 minutes to loosen skins.
  3. Put seasoned meat on medium-high grill; sear each side, then cook to desired doneness (about 10 minutes for medium rare).
  4. Remove steak from grill, let sit for 5-to-10 minutes.
  5. Remove plastic cover from vegetables, remove charred veggie skins (they should slide off easily)
  6. Cut peppers in half; remove, discard seeds, then slice peppers into long strips.
  7. Cut onion into strips.
  8. Slice meat across grain into strips
  9. Warm tortillas in microwave for about 30 seconds (can also heat in hot skillet or oven).
  10. Put few strips of meat, onion, peppers on warmed tortilla, garnish w/sour cream, cheese, tomatoes, salsa.
  11. Roll or fold tortilla closed.
  12. Repeat steps 10 and 11 for rest of tortillas; enjoy!

*Photo courtesy of KEKO64 at

Brian’s Baby Arugula & White Peach Salad

Serves 4 to 6S n p logo
Prep time: 5 minutes; no cooking time

  • 3-to-4 cups baby arugula
  • 2 white peaches, pitted, roughly chopped
  • 2 Tbsps. cilantro, chopped
  • ½ onion, sliced
  • ¼ red onion, sliced
  • Vinaigrette (see recipe below)


  1. In large bowl, add ingredients.
  2. Add just enough vinaigrette to coat ingredients (about ¼ cup); toss to coat; serve.


Baby Arugula & White Peach Salad Vinaigrette
Makes about 1 cup
Prep time: 5 minutes; no cooking time


  • ½ cup extra virgin olive oil
  • ¼ cup rice vinegar
  • 2 Tbsps. honey
  • ½ tsp. ginger, grated
  • Juice & zest from ½ lemon

Salt & Pepper to taste

  • In small bowl, add all ingredients; whisk to combine.


Brian’s Barbecued Ribs & Mop Sauce

Serves 6 to 8Ribs n mop sauce
Prep time — 10 to 15 minutes; cooking time — 1 hour
Mop Sauce

  • 1 cup apple cider vinegar
  • 3 (12 oz) cans ginger ale or ginger beer
  • 2 Tbsps. crushed red pepper
  • 2 lbs. country style pork ribs
  • Salt & Pepper

Simmer Sauce

  • 2-to-3 (12 oz) cans of your favorite beer w/lots of hops
  • 1 cup onions, chopped
  • 2 tsps. garlic, minced
  • 4 cups favorite barbecue sauce
  • 1-to-2 chipotle chili peppers


  1. Preheat grill to medium high.
  2. Mop Sauce — In large bowl, combine vinegar, ginger ale, crushed red pepper in large bowl; add ribs; let meat soak for 30 minutes.
  3. Simmer Sauce — In large pot, boil ½ beer over high heat; add onions, garlic; cook until onions are tender; add barbecue sauce, chipotle chili peppers, remaining beer; bring to a boil, then reduce heat to simmer.
  4. Season ribs w/Salt & Pepper; put on grill bone side down; cook until grill marks form (turn ribs over twice to sear on both sides, flipping about every 2 minutes, dipping ribs in mop sauce between each flip).
  5. Add ribs to simmer sauce; bring back to a boil on high heat, then reduce to simmer for 30-to-45 minutes or until ribs are done.
  6. Serve w/simmer sauce (if you want a thick simmer sauce for serving, continue boiling it until it reduces and has a syrup consistency).


Brian’s Chocolate & Almond Pie

Serves 6 to 8
Prep time: 10 minutes; no cooking time

  • 2 large chocolate bars
  • 8 ounce container of whipped topping, thawed
  • 1 cup slivered almonds
  • 9-inch graham cracker pie crust


  1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
  2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
  3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
  4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn’t solidify.
  5. Once half whipped topping is in, add rest of almonds.
  6. Pour mixture into pie crust
  7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
  8. Refrigerate for 1-2 hrs.