Mini Taco Bowl Appetizer

Made this recipe up on the fly. Its fairly quick and easy to make. The Tostitos Scoops make great little tortilla shell bowls that are then stuffed with seasoned meat and rice mixture then topped with shredded cheddar! The size of the snack creates the perfect Mini Taco Bowl Appetizer!

Ingredients:

• 1 lb ground turkey
• 1/2 yellow onion chopped
• Can of Diced Hot Chili’s
• 6 cloves of garlic pressed
• 1 tablespoon extra virgin olive oil
• 2 Tablespoons Taco Seasoning (See Below)
• 1 packet Sazón or Make your own (See Below)
• Shredded Cheddar Cheese
• 1/2 Cup White Rice
• 1 Cup Chicken Broth
• 1 Bag Tostitos Multi Grain Scoops

Directions:

In a 12″ skillet over med/high heat oil pan with olive oil. Add 4 minced cloves of garlic Diced Hot Chilis and onion simmer for about 1 minute. Add ground turkey and break apart. Add Taco Seasoning and half the packet of Sazón Spreading evenly. Mix into meat cover and brown.

In a Sauce Pan bring chicken broth with remaining Sazón and Minced Garlic Cloves to a boil. Add rice set heat on low and cover for 12 minuted or till rice is cooked tender and no standing moisture remains. In a blown mix meat and rice together and let stand and cool.

Preheat oven to 350 degrees. Once cooled using the Tostitos Multi Grain scoops pick out ones that are not broken.

Fill with the meat and rice mixture and top with grated cheddar cheese. Heat in preheated oven for 10 minutes. Plate and serve. You can add a dip such as salsa or sour cream.

Taco Seasoning Recipe:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Sazón Recipe:

• 1 tablespoon kosher salt
• 1 tablespoon whole black peppercorns, toasted then ground
• 1 tablespoon granulated garlic
• 1 tablespoon ground coriander seed
• 1 tablespoon cumin seed, toasted then ground
• 1 tablespoon Mexican oregano, crumbled
• 1 tablespoon achiote seeds

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazón your recipe calls for.

Enjoy!!

Dutch Oven Cooking Chicken Stew: 

Nailed this one. Totally made up this recipe but it turned out awesome!!!

Ingredients:

4 Skinless Boneless Chicken Breasts

2 Russet Potatoes peeled & Cut to thick halves

8 Mushrooms Sliced

1/2 Onion Diced

4 Cloves of garlic minced

6 sprigs of fresh parsley

As much Broccoli as you would like cut into pieces

4 Cups Chicken Broth

Salt & Pepper

Corn Starch or flower for thickening

Cooking:

Throw everything into a well seasoned & greased dutch oven.

Let cook for 15 min and check to see if liquid is needed.

stir and set back on fire for another 5 minutes.

Everything should be done by this point. Check the temperature of the chicken breasts reaches 160 or so. Make sure the potatoes are tender. Add the thickening corn starch or wheat flour and let thicken. Once gravy is thick serve and enjoy!

Cajun Shrimp Skewers

Shrimp are a great main course or addition to any seafood meal for us seafood lovers. This recipe is a grilling favorite of mine.

• 1 lbs of shrimp
• 4 cloves of garlic
• 2 tblsp EVO (Extra Virgin Olive Oil)
• 1 tsp McCormick Bayou Cajun Seasoning
• 1 tsp Black Pepper

Peel & De-vein medium large or jumbo shrimp. Add olive oil, garlic, pepper, and Cajun Seasoning to a bowl and stir. Add rinsed shelled and de-veined shrimp and coat evenly. Let marinate for a minimum of 30 minutes in the refrigerator or bowl on ice. Skewer shrimp. If using bamboo skewers soak them in water for at least 20 minutes.

Heat gas grill to 350 degrees. Or light charcoal 30 mins prior to cook time. Oil grate with olive oil. Place skewers on grill. Let cook for 3 minutes then flip cooking for an additional 3 minutes. Shrimp when done should be white with a reddish orange hue and be firm to the touch.

Serve and enjoy!