Category Archives: recipes

Taco dip casserole

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This came from a friend of mine.

1lb of ground turkey.
1 pkg of cream cheese.
1 jar of salsa.
1 pkg of taco seasoning
1 pkg of shredded cheese.

Brown meat w instructions of seasoning. Then layer twice in 8×8 pan. Can use beef instead or add beans/lettuce/tomato.

Texas Barbecue Rub

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This makes a nice dry rub for meat. Also makes a decent addition to the base for soups and chili,

  • 5 tablespoons paprika (40g | 240g)
  • 3 tablespoons sea salt (38g | 240g)
  • 2 tablespoons garlic powder (27g | 180g)
  • 2 tablespoons onion powder (25g | 150g)
  • 1 tablespoon dried parsley (2g | 12g)
  • 1 tablespoon black pepper (10g | 60g)
  • 2 teaspoons cayenne pepper (6g | 36g)
  • 2 teaspoons ground cumin (6g | 36g)
  • 1 teaspoon ground coriander (2g | 12g)
  • 1 teaspoon dried oregano (2g | 12g)
  • 1 teaspoon chipotle pepper (3g | 18g)
  • 1 teaspoon ground mustard (3g | 18g)
  • 1/4 teaspoon hot chili powder (1g |6g)
  • 1/4 teaspoon white pepper (½g |3g)

Combine and store in an airtight container for up to 1 year.

Makes approximately 1¾ cups.

Fresh Basil Pesto

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Requires a mortar & pestle, or a food processor

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Instructions (mortal & pestle)

  • Combine the basil in with the pine nuts, in a mortar and pound into a grainy paste with pestle
  • Add cheese to mortar and combine
  • Add oil in teaspoon increments and combine into smooth paste
  • Add salt & pepper to taste

Instructions (food processor)

  • Add nuts to food processor and pulse several times until nuts are pulverized into a coarse meal
  • Add basil and pulse several times until finely chopped
  • Add cheese and pulse to combine
  • Add oil in teaspoon increments and pulse until well blended
  • Add salt and pepper to taste

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Shamelessly stolen from Simply Recipes.