Fajita Seasoning Recipe

Super Fajita Marinade

 

Ingredients

• 3 Limes (juiced)


• 2 Green Onions (chopped)


• 3 cloves Garlic (minced)


• 3 tbsp fresh Cilantro (chopped)


• 2 tbsp Vegetable Oil


• ½ tsp Red Pepper Flakes


• ¼ tsp ground Coriander


• ¼ tsp ground Anise Seed (optional)

Instructions

• Mix together lime juice, green onions, garlic, cilantro, vegetable oil, red pepper flakes, coriander and anise seed in a medium mixing bowl. Whisk all the ingredients to blend them well.


• Pour this seasoning over your desired meat and mix to coat evenly.


• Cover the bowl and set it aside for about 12 to 24 hours for marinating.


• Thereafter, cook as per your choice.

Chicken Fajita Seasoning

 

Ingredients

• ¼ cup Beer


• 1/3 cup fresh Lime Juice


• 1 tbsp Olive Oil


• 2 cloves Garlic (minced)


• 1 tbsp Brown Sugar


• 1 tbsp Worcestershire Sauce


• 1 tbsp Cilantro (chopped)


• ½ tsp Cumin (ground)


• Salt (to taste)

Instructions

• Take a large mixing bowl and combine together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin and salt. Stir all the contents nicely.


• Transfer the marinade into a resealable plastic bag and add 1½ pounds of chicken breasts.


• Mix the bag well until the chicken is evenly coated.


• Set the marinade in the refrigerator for about 1 to 3 hours before cooking.

Authentic Seasoning

 

Ingredients

• 1 tbsp Worcestershire Sauce


• ¼ cup Lemon Juice


• 2 Garlic Cloves (crushed)


• 2 tsp Brown Sugar


• ½ tsp Oregano


• ½ tsp Cumin (ground)


• ½ cup Water


• 1/8 tsp Liquid Smoke


• Dash of Tabasco

Instructions

• Take a medium glass bowl and place all the above listed ingredients.


• Mix well to evenly blend all the contents.


• Refrigerate the marinade for at least hour prior cooking.

Tangy Fajita Marinade

 

Ingredients

• 1 cup Pineapple Juice


• ½ cup Soy Sauce


• 2 tbsp fresh Lime Juice


• 1 tsp Cumin (ground)


• ½ tsp Garlic (minced)

Instructions

• Take a small bowl and combine all the ingredients mentioned above.


• Using a whisk, mix the contents evenly. 


• Add in about 2 pounds of meat into the marinade and refrigerate for at least 4 hours before cooking.

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Cold Appetizers Recipes

Egg Salad

 

Ingredients:

• 2-3 Egg/Egg White


• 2 Spring Onions


• 1 Yellow Bell Pepper (Capsicum)


• Few Lettuce Leaves


• 2 tsp Pepper Powder


• 1 tsp Vinegar


• 2 tsp Oregano


• 1 tsp Olive Oil


• Salt to taste

Method

• Boil the eggs. Let them cool down, peel and then chop them into pieces. Keep aside.


• Chop the vegetables finely.


• In a bowl, mix salt, pepper, oregano, vinegar and olive oil.


• Add it to the bowl containing chopped vegetables. Place chopped eggs into it. Mix gently.


• Serve.

Fruit Appetizers

 

Ingredients

• 2 cups Mixed Fruit (seasonal fruits or any)


• Few fresh Mint Leaves

Method

• Crush the mint leaves into a bowl containing the mixed fruits. Keep a few leaves aside.


• Stir the mixture and keep it chilled in the refrigerator.


• While serving, put into bowls with a sprig of mint on the top.

Peanut Butter & Banana Wraps

 

Ingredients

• 1 cup Peanut Butter


• 1 cup Honey


• 4 Tortilla Wraps (whole wheat)


• 2 Bananas (sliced)

Method

• On each tortilla, spread the peanut butter evenly.


• Next, spread honey. Each tortilla must contain enough honey to make the dish sweet.


• Place slices of banana on the top of the honey and peanut butter.


• Roll tightly and secure with a toothpick.

Strawberry Dip

 

Ingredients

• 1 cup Strawberries (cut into pieces)


• 1 cup Plain Yogurt


• 3 tbsp Strawberry Cream Cheese


• 1 cup Castor Sugar

Method

• In a bowl, blend together the yogurt, cheese and sugar till the mixture becomes smooth.


• Add strawberries and keep stirring till the mixture seems consistent.


• Keep chilled.


• Serve with ginger cookies or vanilla wafers.

Salsa Fresca

 

Ingredients

• 1 cup Red or White Onion (chopped)


• 4 -5 Tomatoes (medium sized)


• 2 Roasted Jalapenos (chopped)


• 3 tbsp Cilantro (chopped)


• 1 cup Lime Juice


• 1 tsp Salt


• 1 tsp Garlic Paste

Method

• Mix all the above in a large glass bowl.


• Lightly stir the mixture without mashing the contents too much.


• Cover with a cling film and place in the refrigerator for about 30min.


• Serve chilled with bread or crackers.  

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Smoked Ham and Rosemary Pasta Recipe

Smoked Ham and Rosemary Pasta Recipe

4 cups cooked egg noodles (approx. 3 cups uncooked)
1 teaspoon olive oil
1 medium onion, chopped
1 pound mushrooms, quartered (approx. 4 cups)
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon-style mustard
1 cup reduced sodium chicken broth
8 ounces smoked lean ham steak, cut into strips
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon black pepper and salt to taste

Prepare noodles according to package directions. Heat oil in large saucepan over medium heat until hot. Add onion and saute until transparent. Add mushrooms and continue cooking for 6-8 minutes or until tender. Reduce heat to low and stir in flour. Stir over low heat for 2-3 minutes. Add wine, mustard and chicken broth and mix well. Bring sauce to boil over medium heat. Stir in ham, rosemary, salt and pepper then cover and simmer until heated through. Pour sauce over hot noodles and toss to coat.
Makes 4 Servings

Serving Size: 8 ounces noodles and 6 ounces sauce

nutrients per serving
calories:	343
total fat:	7 g
saturated fat	2 g
cholesterol:	63 mg
sodium	993 mg
carbohydrate:	40 g (14% of calories)
protein:	23 g (62% of calories)
fiber:	3 g

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The Steakhouse Potato

• Prep Time:15 min
• Cook Time:27 min
• Serves:4

Tagged: baking potatoes, butter, cheddar cheese, mccormick® steakhouse seasoning grinder, milk, sea salt, steakhouse potato recipe,

The plain, humble baked potato gets jazzed up with this recipe featuring freshly ground Steakhouse Seasoning and Cheddar cheese.

Recipe courtesy of McCormick

Ingredients

2 large baking potatoes
1/3 cup shredded Cheddar cheese
1/4 cup milk
2 tablespoons butter
1/2 teaspoon Steakhouse Seasoning from McCormick® Steakhouse Seasoning Grinder
McCormick® Sea Salt Grinder (optional)

Preparation

Preheat oven to 425°F. Microwave potatoes on HIGH 7 minutes, turning potatoes halfway through cooking time. Cool potatoes slightly.
Cut potatoes in half lengthwise. Scoop potato into medium bowl, leaving 1/4-inch edge to form shell. Set shells aside. Add cheese, milk, butter, Steakhouse Seasoning and sea salt, if desired, to cooked potato; mash with potato masher. Fill shells evenly with potato mixture. Place on baking sheet.
Bake 20 minutes or until lightly browned. Twist additional Steakhouse Seasoning over potatoes, if desired.
TIP: For extra-cheesy filling, increase shredded Cheddar cheese to 1/2 cup.

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Beer-Battered Onion Rings

• Serves:4

Tagged: beer, cake flour, canola oil, cayenne pepper, egg, onion rings recipe, onions,

You can serve these classic onion rings in their time-honored role: alongside a juicy cheeseburger or riding atop a grilled steak. But they are also a winning appetizer, especially when accompanied with a pint of cold, frothy beer. Sweet Vidalia onions, which are mellower than yellow onions, are a particularly tasty choice.

Recipe courtesy of Williams-Sonoma

Ingredients

1 cup cake flour
1 large egg
Fine sea salt
1/4 teaspoon cayenne pepper
3/4 cup lager beer
2 large Vidalia or yellow onions (about 1 pound total weight)
Canola oil for deep-frying
Ketchup for serving

Preparation

In a bowl, whisk together the flour, egg, 1/2 tsp. salt and the cayenne pepper until blended. Add the beer and whisk just until combined. Do not worry if the batter has a scattering of lumps. Let stand for 30 minutes.
Meanwhile, cut the onions into thick rounds, and separate the rounds into rings. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Preheat an oven to 200°F. Set a large wire rack on a rimmed baking sheet and place near the stove.
In batches to avoid crowding, dip the onion rings into the batter to coat, letting the excess batter drip back into the bowl, and carefully add to the hot oil. Deep-fry until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you fry the remaining onion rings.
Transfer the onion rings to a serving platter and sprinkle with salt. Serve at once with ketchup.

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Mexican Coffee Recipe

• Prep Time:5 min
• Serves:6

Tagged: brown sugar, chocolate syrup, coffee recipe, dark roast coffee, ground, mccormick® cinnamon, milk, vanilla extract, whipped cream,

Flavored with cinnamon, chocolate and vanilla, Mexican Coffee is an absolute treat! Serve with whipped cream sprinkled with cinnamon.

Recipe courtesy of McCormick

Ingredients

3/4 cup ground dark roast coffee (regular or decaffeinated)
2 teaspoons Cinnamon, ground
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon McCormick® Pure Vanilla Extract
Whipped cream (optional)

Preparation

Place coffee and cinnamon in filter basket of coffeemaker. Add water to coffeemaker; brew as directed.
Simmer milk, chocolate syrup and sugar in small saucepan on low heat until sugar dissolves. Stir milk mixture and vanilla into brewed coffee.
Pour into serving cups. Garnish with whipped cream and cinnamon, if desired.

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How To Boil Lobster

Recipe For Boiling Lobsters 

• Pour enough water in a large stockpot to cover the lobster.


• Keep the water for boiling, on high heat.


• Add salt (to taste) and lemon juice (extracted from 3 to 4 lemons).


• Place the lobster, with its head first, into the boiling water.


• Continue boiling the water and reduce the heat to medium.


• Cover the stockpot and cook for 5 minutes, for the first pound.


• Cook for an additional 3 minutes for each additional pound.


• Ensure that the lobster does not overcook. When cooked, remove it immediately from the water and drain on paper towels.


• Your lobster is done when an antennae or a small walking leg comes off easily on pulling.


• Twist off and remove each large claw, while leaving the claw joints intact.


• Using a nutcracker or mallet, crack the claw shell.


• Hold the body of the lobster in a clean kitchen towel and twist off the tail with your hands.


• Remove the tail shell of the lobster with your fingers and separate the meat from the shell.


• The meat inside the lobster will be firm, white and opaque. 

Tips 

• While boiling water, you can add vinegar, white wine or beer, if desired.


• Refrigerate the lobsters until just before you add them to the boiling water.


• Select hard shells lobsters, as they have more meat in them.


• The lobster shells turn red when it is completely cooked.


• When the lobster is completely boiled, it makes a high-pitched sound like that of crying, which is actually the gas being released from under its shell.


• Serve the lobster hot with melted butter.

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