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All Recipes BBQ Pork

Hot Italian Sloppy Joes

Not your average Sloppy Joe! Forget the can; this dish only takes 30 minutes. The Hot Italian Sausage gives this dish really great flavor but not a lot of heat.

Prep time: 5-10 minutes

Cook time: 30 minutes

Ingredients:

1 tablespoon Olive Oil

½ cup diced onion (about half large onion)

½ cup diced celery (about one stalk)

½ cup diced carrot (about one carrot)

1 clove minced garlic

1 teaspoon fiesta seasoning

1 lb ground beef

2 links (1/2 lb) of Hot Italian sausage – casings removed

15oz tomato sauce

1 tablespoon tomato paste

½ tablespoon ground mustard

1 tablespoon Worcestershire sauce

1 Tablespoon red wine vinegar

Directions:

Heat the oil on medium heat; add the onions, carrots, celery and Fiesta Seasoning cook until the onions just start becoming translucent. Stir in garlic. 

Add the ground beef and sausage breaking it up into smaller pieces as it cooks. Cook thoroughly.

Remove any excess fat.

Stir in the tomato sauce, tomato paste, ground mustard, Worcestershire sauce, and red wine vinegar.  Cook until thickened about five minutes.

Tip: To save time I use my food processor to mince the onions, celery, and carrots while the oil is heating. Pulse until finely chopped.

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All Recipes Snacks

Fiesta Popcorn

Fiesta Popcorn

Fiesta Seasoning adds just the right amount of flavor.  

Prep Time  2 minutes
Cook Time  5 – 7 minutes depending on your stove
Makes  12-13 cups

Ingredients:

3 Tablespoons Avocado Oil or any high smoking point oil 
1/2 cup popcorn kernels
3 Tablespoons room temperature unsalted butter (optional) 
1/2 – 1 Teaspoon Fiesta Seasoning

  1. Heat 3 tablespoons of oil over medium heat in a heavy bottomed stockpot.  
  2. Once the oil is heated add three kernels of popcorn, cover the pot with the lid and wait for the three kernels to pop.  Remove the three piece of popped corn.
  3. Add 1/2 cup of kernels to the pot, swirl to coat with oil.  Put lid back on the pot leaving the lid slightly ajar to release steam, being careful not to leave too much room for the hot kernels to escape.
  4. Once the kernels start to pop shake the pan about every 20-30 seconds to keep the popped corn from burning.  
  5. Remove the pot from heat when there is about 3 – 4 seconds between popping.
  6. Make a well in the center of the pot or tilt the pot sideways and add the butter to the bottom of the pan stirring until melted and the popcorn is coated.  (I find that a wooden spoon works best)
  7. Add Fiesta seasoning and shake the pot a few times to mix.
  8. Eat popcorn!
Categories
All Recipes BBQ Pork

BBQ Pulled Pork

BBQ
BBQ Pork
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We love this easy, no hassle BBQ Pork recipe, it easily feeds a crowd and leftovers are great on nachos.  

Prep Time  10 minutes
Cook Time  7-8 hours or 4-5 hours
Serves  20 – 24

Ingredients

7-8 lb Boneless Pork Butt
2 16oz cans of Root Beer
1 large onion
2 + tablespoons of Fiesta Seasoning
1 tablespoon red pepper flakes
28 oz + barbeque sauce

  1. Spray inside of Crockpot with cooking spray
  2. Slice onion about 1/4″ thick and layer on the bottom of Crockpot.
  3. Season pork butt on both sides liberally with Fiesta Seasoning and place in Crockpot fat side up.
  4. Add red pepper flakes.  I find the red pepper flakes cuts down on the sweetness this recipe can have using the root beer.  This won’t give the pork any extra heat so if you like spicy add more.
  5. Add enough root beer to to fill Crockpot 3/4 full. 
  6. Put the lid on and set Crockpot low for 7-8 hours or on high for 4-5 hours, the pork is done when it shreds easily with a fork.
  7. Carefully remove pork butt and onions from Crockpot (use a large bowl) and shred until desired consistency is reached.  Reserve up to a cup of the remaining cooking liquid for possible use later, skimming off the fat from the top.
  8. Add BBQ sauce to shredded pork mixture.  You may find the need to add some of the cooking liquid into the shredded pork to loosen it up a bit.  I find the hotter the pork is when I add the BBQ sauce the more it absorbs, this is when I add a little of the cooking liquid, begin by adding just a small amount at first, you don’t want it too soupy.


Categories
All Recipes Chicken

Roasted Tomatillo and Chicken Tacos

tacos
Roasted Tomatillo and chicken taco

We can’t get enough of these fresh tasting tacos. Roasting the tomatillos makes all the difference.

Yield: makes about 8 – 10 tacos

Prep time:  8 minutes

Total time: 40 minutes

Ingredients:

1 ½ lb Tomatillos, washed with hulls removed

1 small onion, quartered

2 garlic cloves, smashed and left whole

1 Jalapeno, washed, top removed and left whole

1 tablespoon olive oil

1 teaspoon Fiesta Seasoning with Jalapenos

1 lb boneless/skinless chicken breast

½ teaspoon Fiesta Seasoning with Jalapenos

1 small lime, juiced

½ cup of cilantro

Small flour or corn tortillas for tacos

Cacique queso fresco cheese or your favorite cheese

Directions:

1.  Preheat oven to 425°. 

2.  In a bowl add tomatillos, onion, garlic, jalapeno, 1 tablespoon of olive oil and 1 teaspoon of Fiesta Seasoning and mix until well coated.  Lay the coated veggies flat on one side of a parchment lined baking sheet.

3.  Season both sides of chicken breast with Fiesta Seasoning with Jalapenos, about ½ teaspoon.  Place the chicken breast on the other side of the lined baking sheet and roast for 30 minutes.

4.  Once everything is roasted remove the chicken from the roasting pan.  Carefully pour the roasted veggies into a blender, add lime juice and cilantro, and blend until everything is finely chopped and mixed.  Shred or dice chicken breast into bite sizes pieces.

5.  To prepare tacos fill tortillas with chicken, pour some of the tomatillo salsa over chicken, and serve with additional cilantro and Cacique queso fresco cheese, if desired.

Categories
All Recipes Pasta Veggies

Roasted Squash and Tomato Pasta

This roasted veggie pasta is a great meatless Monday meal or add chicken breast for some extra protein.

Yield: serves 4

Prep time: 10 minutes

Total time: 40 minutes

Ingredients:

18oz grape tomatoes – divided

1 large (or 2 small) zucchini, ¼” slices

1 large (or 2 small) yellow squash, ¼” slices

1 cup spinach leaves, roughly chopped

1 small shallot, minced

1 garlic clove, minced

¼ cup shredded Parmesan cheese

3 tablespoons olive oil- divided

2 teaspoons Fiesta Seasoning – divided

8oz penne pasta

Directions:

1.  Preheat oven to 425°.  Prepare pot to cook pasta, salt the water.

2.  In a bowl add zucchini, squash, and about ¾ of a cup of tomatoes with 1 tablespoon of olive oil and 1 teaspoon of Fiesta Seasoning and mix until well coated.  Lay the coated veggies flat on a parchment lined baking sheet and roast in oven for 30 minutes.

3.  Cook pasta according to directions.  About 9 minutes for al dente.

3.  While pasta is cooking heat 2 tablespoons of olive oil over medium heat in a large skillet, add shallots and garlic and sauté until almost translucent, about 3-4 minutes.  Stir in the remaining tomatoes and 1 teaspoon of Fiesta Seasoning and cook until the tomatoes become tender.  Once tender, gently press the tomatoes open with the back of a wooden spoon, they may splatter a bit when pressed.

4.  Add spinach to skillet and cook until wilted.   Add in the drained pasta, stirring to coat with the tomato sauce.  Mix in the shredded Parmesan cheese.  Gently mix in the roasted vegetables.  Serve the pasta with additional Parmesan cheese, if desired.

Categories
All Recipes Chicken

Creamed Chicken with Veggies

This is my favorite go to meal when I don’t have much time to prepare dinner.  I usually plan ahead and cook a few extra chicken breasts during a previous dinner; I then dice and freeze them to have on hand.  I usually make the biscuits from scratch but if I’m really in a pinch I will use store bought refrigerated biscuits and bake them while the cooking. 

Cook time: 20 minutes

Ingredients:

3 Tbls Butter

3 Tbls Flour

1 cup Milk

1-1/4 cup Chicken Stock

1 tsp Fiesta Seasoning

1 tsp onion powder

1/8 tsp Cayenne Pepper

1-1/2 cup cooked diced or shredded chicken; about 2 chicken breast

½ cup of mixed frozen veggies

Directions:

Melt the butter; add the flour whisk over medium low heat until well blended. Cook until bubbling and frothy.

Add milk and chicken broth stirring until smooth and thickened. Stirring occasionally as to not to scorch the bottom of the pan. I tend to let this come to a slow boil or simmer before the next step.

Stir in seasoning.  Add Chicken and veggies and cook until heated through. Bring back to simmer or slow boil.

Serve over biscuits

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All Recipes

Recipe for Beef