Taco Tuesday

Ingredients:

Pinto Beans with Smoked Turkey… see previous post

Sauteed Cut Corn:

8 ears of corn (cut kernels off)

1 cup cilantro chopped

Onion powder

Garlic powder

Sea salt

Black pepper

Juice from 1 lime

2 tablespoon olive oil

1/2 onion chopped

1 cup chicken broth

Saute on medium heat for 15 minutes.

Yellow Rice Ingredients:

2 cups rice

4 cups water

2 packs of Goya Sazon

Sea salt

Black pepper

Put all of it in a rice cooker and walk away.

Taco Meat:

2 lbs ground beef

2 tablespoons Harissa Spice Blend

2 tablespoons chili powder

1 teaspoon sea salt

1 teaspoon cumin

1 teaspoon thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup of water

little vegetable oil

Brown the meat on medium 15 minutes.

Taco Bar:

Cilantro

Mexican blend cheese

Onions

Tomatoes

Lettuce

Limes

Avocado

Jalepenos

*Sour cream

Flour or corn tortillas.

Stewed Chicken

Ingredients:

4 lbs chicken thighs

1 can tomato paste

1 cup chicken broth

1 cup cilantro chopped

1 onion sliced

1 green bell pepper sliced

1/2 of yellow bell pepper sliced

3 potatoes cubed

1 bay leaf

1 serrano pepper finely chopped

Zahtar seasoning

1 tablespoon Rick’s Hot & Spicy All Purpose seasoning (Spicy)

sea salt

black pepper

onion powder

garlic powder

olive oil

Preheat oven 400 degrees.

Combine chicken, cilantro, vegetables and olive oil in a pot. Season liberally. Heat on medium and lightly brown outsides of chicken.

Once the chicken has browned add potatoes, tomato paste, bay leaf and chicken broth. Stir thoroughly.

Bake for 45 minutes and then serve over rice.

Easy Chicken Alfredo

Ingredients:

2 lbs chicken strips cut into cubes

1 can of large black olives halved

1 bundle of spinach

2 cups broccoli

2 jars of Newman’s Own Roasted Garlic Alfredo

2 tablespoons chopped garlic

1/4 cup whipping cream

1 Roma tomato diced

2 lbs Fettuccine noodles

Italian Seasoning Blend

1/2 cup white wine

Sea salt

Black pepper

Olive oil

*Makes a large batch

Chop up the vegetables and set them aside.

Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.

Add broccoli once chicken is cooked through. Continue to saute.

Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.

Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.

Serve over noodles or combine in a large pot with noodles and toss.

Spicy Baked Tilapia … It’s hot!!

Ingredients:

10 filets of tilapia

1 onion sliced

1/2 a green pepper sliced

1/2 a yellow pepper sliced

1/2 a red pepper sliced

1 Serrano pepper finely chopped

1 bunch of cilantro chopped

2 stalks celery sliced

1 roma tomato sliced

Louisiana Cajun Seasoning

paprika

onion powder

cayenne red pepper

black pepper

sea salt

chopped garlic with juices

Olive oil

Brush tilapia with olive oil.

Mix the chopped vegetables and cilantro in a separate bowl.

Sprinkle seasoning over top of fish liberally. Now for the cayenne pepper… imagine you are crop dusting the fish. This is so you aren’t putting too much per fish. Remember your serrano peppers will take over the heat aspect.

Preheat oven 400 degrees. Cover the fish in vegetables and chopped cilantro. Sprinkle over chopped garlic.

Bake 20 minutes.

Serve over rice.

Crock-Pot Roast Beef

Ingredients:

1 beef chuck roast

1 onion sliced

3 carrots sliced

1 green pepper chopped

3 star anise** secret ingredient👈🏾

1 large potato diced

1 bunch of cilantro chopped

2 tablespoon fresh ginger chopped

sea salt

onion powder

black pepper

garlic powder

Paprika

Rosemary

Rick’s Hot & Spicy All-Purpose Seasoning (Spicy Blend)

3 tablespoons flour to thicken

Equipment: Crock-Pot

Combine all meat and veggies in a crock pot on high. Cover with water. Season liberally and allow to cook for 8 hours.

After the 8 hours break the meat apart. Shouldn’t be hard at all. Taste and add more seasoning to your preference and flour to thicken the broth. Cook for 30 more minutes then serve with rice.

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