Zesty Taco Mix

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Zesty Taco Mix

Taco Tuesdays will never be the same

Ingredients

  • 1lb AAA Lean Ground Beef
  • 6 teaspoon Chili Powder
  • 5 teaspoon Paprika
  • 4 1/2 teaspoon Cumin
  • 2 1/2 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Crushed Red Pepper
Directions In a large skillet brown ground beef over medium-high heat.  Combine all dry ingredients in a small mixing bowl.   

Directions

In a large skillet brown ground beef over medium-high heat.  Combine all dry ingredients in a small mixing bowl. 

 

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Mix 2/3 cups of water and 3 tablespoons of taco seasoning per pound of ground beef in skillet, allow to simmer 3-5min (or until water is no longer visible).

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Serve with your choice of shell or wrap and all your other favourite toppings!  This seasoning recipe was so popular in our house we ended up making more just to have it conveniently on hand.  If stored in an airtight container this mix will keep up to a year... now that's a LOT of Taco Tuesdays!  (Click HERE for the original recipe)

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Piri Piri Chicken

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Piri Piri

Chicken

Ingredients

  • 2 - 4 Boneless Skinless  Chicken Breast 
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Chopped Ginger (Fresh)
  • 1 Tablespoon Hot Chili Powder
  • 1/4 Red Onion (Finely Chopped)
  • 2 Cloves Garlic (Minced)
  • 1/4 Cup Paprika
  • 1/2 Cup Lemon Juice (Fresh)

Directions

Combine dry ingredients in a large mixing bowl.  Add garlic, onion, and ginger.  Stir in lemon juice and continue stirring until dry ingredients dissolve.  

Add chicken breasts to bowl and allow to marinade 30mins

For best results grill breast for 5-7 minutes each side, or until fully cooked.  Serve with this refreshing tomato and cucumber salad (we chose to substitute freshly chopped parsley for cilantro)

Surf & Turf

Surf & Turf

Tenderloin Steak and Shrimp in a Creamy Lemon-Garlic Sauce

Ingredients

  • MInced Garlic   3-4 Cloves
  • Softened Butter  1/2 Cup
  • Chopped Parsley  3tsp
  • Salt
  • Pepper
  • Half Lemon, Juiced
  • Extra Virgin Olive Oil
  • White Wine 1/4 Cup
  • 10-12 Uncooked Shrimp
  • 2  AAA Beef Tenderloin  

Directions

 

In a small bowl combine minced garlic, chopped parsley, and butter, mix well.  Separate half of garlic butter into frying pan, reserve remainder. Set at medium heat, add shrimp. Stir in white wine and lemon juice, allowing shrimp to simmer until cooked. You will know shrimp is fully cooked when it turns a pinkish colour, is no longer opaque, and curls into a tight C- shape. Remove shrimp and continue reducing garlic butter mixture (5-10 min on mid-low).  Return shrimp to reduction and allow to marinate before plating.

Brush Tenderloins with oil, season with salt and pepper to taste.  Sear Tenderloins on high ( grill at 450 -500 degrees for 1min each side), repeat process each side, then remove from heat.  Allow tenderloins to rest 10-15min while reducing grill temperature to medium (300-350 degrees). Return meat to grill and cook to preference ( here's a link to a handy way of telling how well done your steak is without use of a thermometer or having to cut into meat, preserving its full flavour and juices).

Plate Shrimp and Tenderloin, using the remainder of garlic butter to top steak.  We chose to pair our Surf and Turf with a traditional side of mashed potatoes and steamed asparagus spears.