You’re so fine you blow my mind. (Who grew up in the ’80s?)

I got a new camera and my favorite subject (besides my kids) is beef.

Is there a support group for this?

Yeah, I know the photo is a bit dark. Cut me some slack. I’ll get better.

I made tacos this week and they were mighty tasty. Here’s what I did . . .

Scrumptious Tacos

1 lb. ground beef with Vidalia onion (check it out here)

1 pkg. “over-the-counter” taco seasoning (that’s code for McCormick taco seasoning packet)

Salt and pepper to taste

Add grated cheddar cheese, lettuce and whatever else floats your boat on your taco

Does anyone else horde the Fire Sauce packages from Taco Bell to use at home when cooking Mexican food? Nothing else in any store comes close to the hot, hot spicy taste. And it flavors my own cooking even better than it does icky Taco Bell.

I don’t actually eat there. My husband brings those packets home to me when he does. He’s a dear.

Enjoy your weekend and send me your own photos of your favorite beef dishes!!

I love the thought of “old-fashioned” anything because it brings back a time in my mind when people didn’t worry about fat grams or carbs or any of that stuff.

The question simply was, “Does it taste good?”

Try these with your next steak or steakburger meal and let me know the answer!

old-fashioned steak fries
an original recipe by rachelle

4 baking potatoes, scrubbed well
1/4 cup oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

preheat oven to 450 degrees. halve potatoes lengthwise and then cut into steak fry sized slices. leave those skins on! if you’ve got mahusive potatoes, you may halve them again. but i like the idea of a mahusive fry. toss the potatoes in a ziptop bag and dump in the oil, salt, pepper, paprika and garlic powder. smoosh it all together and dump out on a cookie sheet. roast for 25 minutes: roast ten minutes, turn over the fries and bake about fifteen minutes more.

Recipe and photo courtesy of foodbuzz.com

Say you’re looking to serve something other than potatoes with your juicy, tender steak tonight. Then, say you’re up for something quite different than your ordinary fare.

This just might be what you’re looking for. It’s fresh. It’s peachy. It’s cheesy.

Try it!

Italian Grilled Peaches
Serves 4

2/3 cup good-quality balsamic vinegar
3 T sugar
2 tsp freshly ground pepper
2 large peaches, unpeeled, halved and pitted
2 to 3 oz Gorgonzola or blue cheese, crumbled
2 T mascarpone cheese, for garnish

In a small, non-reactive saucepan, combine the balsamic vinegar, sugar and pepper, and simmer until reduced by half and thick enough to use as a glaze.  Set aside until ready to use.

Preheat grill to medium-high, 350º to 400º.  Place peach halves on the grill, cut side down, and grill 5 minutes, or until flesh is slightly charred. Brush the rounded tops of the peaches with the glaze, and cook 1 to 2 minutes.  Flip peaches, brush the cut sides with glaze and grill an additional 2 to 3 minutes. Transfer peaches to 4 individual serving dishes, and spoon any remaining glaze over the tops. Sprinkle each serving with an equal amount of Gorgonzola and place a small dollop of mascarpone on the side.