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Taco Soup

  Ingredients 2   Tbs   olive oil 3 lbs   lean ground beef  cooked with McCormicks Taco Seasoning 2  medium yellow onion chopped   (1 1/2 cups) Head of  garlic,   minced  3  jalapeno,   seeded and finely chopped (optional)* 3  (14.5 oz) cans   diced tomatoes with green chiles 1 (14.5 oz) can fire roasted peppers 1   (32 oz) can   low-sodium beef broth 2  (8 oz) can   tomato sauce 1Tbsp   dry ranch dressing mix 6 ear fresh corn cut off cob 2  (14.5 oz) can   black beans,   drained and rinsed Heat up ground beef. Get rid of fat, add water just to barely cover meat and add McCormick taco seasoning. Bring to boil then simmer for 10 minutes stirring regularly. Pour olive oil into dutch oven. Add chopped onion and jalapeños and brown up. Add garlic and cook for 1 more minute. Add the cooked hamburger meat. Stir together. Add diced tomatoes, fire roasted peppers, beef broth, tomato sau...
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Best Smoked Whole Ribeye You Will Ever Eat!

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  Ingredients 1. One Whole Ribeye trimmed of any sinew  2. Naomi's Favorite Rub      6 Tbls Salt     2 Tbls Pepper     2 Tbls Garlic Powder     2 Tbls Onion Powder  3. Stick of Butter Cut into 1/2 Tablespoons 4. Cherry Wood 5. Hickory Wood INSTRUCTIONS Prepare smoker for indirect cooking at 275°F using a mix of hickory and cherry wood for smoke flavor. Remove whole ribeye roast from packaging and trim.    (Remove excess fat and sinew) Season with Naomi's Favorite Rub and put butter all over the top and place whole ribeye fat side down on the pit. Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 to 3 hours total cook time. Rest the whole ribeye for 15-30 minutes before slicing into desired thickness. 
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Fire Roasted Tomato Salsa

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  Ingredients 1 14.5 oz can fire roasted tomatoes 1/2 White onion, halved 1 Jalapeno, halved optional  2 garlic cloves minced 1-2 tbsp fresh Cilantro leaves  Juice of 1 lime  1/4 tsp- 1 tsp Kosher Salt  Instructions Place all ingredients but the lime juice in the blender. Blend  Season to taste with salt and lime juice.  Notes spicy salsa - use the whole jalapeno  mild salsa - remove the seeds and membrane of the jalapeno
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Easy Chicken Tacos in the Dutch Oven

  INGREDIENT LIST 2 teaspoons vegetable oil 1 lb boneless skinless chicken breasts 2/3 cup water 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix PREPARATION In the dutch oven, heat oil over medium-high heat. Add chicken; cook 3 minutes on each side to brown.  Add enough water to skillet to come two-thirds of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 minutes or until chicken is cooked through (did 3lbs of chicken and it took 25 minutes), tender and easy to shred. Cool 5 minutes.  Transfer chicken to cutting board; shred with two forks. Discard cooking liquid.  Return shredded chicken to skillet. Stir in 2/3 cup water and the taco seasoning mix; cook over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through and sauce is thickened.  EXPERT TIPS Try topping your easy chicken tacos with chopped green onions, tomatoes and guacamole.
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Sarah's Salsa

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  Ingredients: 1 can (28 oz) whole tomatoes with juice (or diced) 2 cans (10 ounce) Rotel (diced tomatoes and green chilies) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeño, quartered and sliced thin 1/4 tsp. sugar 1/4 tsp. salt 1/4 tsp. ground cumin 1/2 cup cilantro (more to taste) 1/2 whole lime juice Tortilla chips or cheese nachos, to serve Directions: 1. Combine the all the tomatoes, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in the blender of food processor. Pulse until you get the salsa to the consistency you'd like - I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. 2. Refrigerate the salsa for at least an hour. Serve with tortilla chips or cheese nachos.
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Honey Sriracha Ground Turkey and Rice

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  1 Tbsp (16g) Olive Oil, divided 12 oz Broccoli Florets, cut into bite-size pieces 1 lb Ground Turkey 1/4 C (60g) Sweet Chili Sauce 2 Tbsp (42g) Honey 2-3 Tbsp (30-45g) Sriracha, to spice preference 2 Tbsp (30g) Soy Sauce  1 Tbsp (16g) Toasted Sesame Oil 1 tsp Garlic Powder 1 tsp Ground Ginger Sesame Seeds and Green Onion, for garnish Instructions Heat 1/2 Tbsp of olive oil in a large skillet over medium-high heat. Add the broccoli and leave untouched for 1-2 minutes to develop some browning on one side. Stir and continue cooking until the broccoli is a dark green, about 3-4 minutes longer. Transfer to a plate and set aside. Add the remaining olive oil to the skillet and brown both sides of the ground chicken before mincing and fully cooking. While the chicken cooks, mix the remaining sauce ingredients together. Add the sauce to the fully cooked chicken and cook until thick. Be careful not to burn. Once the sauce is thick, add the broccoli back to the skillet and stir everyth...
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Sticky Teriyaki Turkey Meatballs

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  Meatballs 2   lb   ground   turkey or chicken 0.67   cup   breadcrumbs 2   egg 2   tbsp   soy sauce or tamari 2   tsp   chili garlic sauce or sriracha 4   cloves   minced garlic 2   tsp   minced gingerroot 4   green onions   sliced 1   tsp   salt Teriyaki sauce 0.5   cup   hoisin sauce 4   tbsp   soy sauce or tamari 4   tbsp   honey 4   tsp   cornstarch Rice 2   cup   white rice 3   cups   water 2   tsp   butter 2   pinch   salt Veggies 2   tbsp   sesame oil 2   cup   snap peas 2   cup   carrot matchsticks 2   cup   red cabbage   thinly sliced salt & pepper to taste Optional garnishes 6   green onions   sliced Sesame seeds   for garnish Instructions Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove...
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