Thai Larb Bowl

Ready for something different!!!

This is a dish introduced to me by a dear friend and I really love it! I have been playing with it, as I always do, and thought I would give a quick share!! This was put together in under 25 minutes!!

What is the dish? LARB. It is a Thai-inspired “salad” technically. In fact, you will find it on the salad area of an Asian restaurant menu. I love it warm with rice!

Super simple ingredients, fresh, and a great make-ahead meal!!

Ingredients:

1 pound ground beef or pork
1/2 small onion diced
2 garlic cloves minced
Freshly grated ginger, 2 tsp
2 tbsp gluten-free soy
2 tsp fish sauce ( can omit)
2 tbsp sweet chili sauce
2 tsp-1 tbsp sriracha, depends on your spice love
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
2 green onions, diced
Rice, cooked
Romaine lettuce leafs
Cucumbers thick sliced

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Putting together:

Add the first four ingredients and cook the meat. Then add all the sauces, combine. Add the herbs and green onions last! I serve in a bowl with a little rice, cucumber slices, and a lettuce leaf. So incredibly simple and delicious!!

Mac Daddy Salad

I love taking about any meal possible and make into a salad or a soup. It is just fun and gives life to the old stand-by, not to mention it give different nutritional value too! I am pretty sure we have all experienced a BIG MAC. Kinda an American staple from McDonald’s. So why not bring those flavors into a healthier version. I added the poached egg for two reasons. I love eggs and I think they add a creaminess to the salad. If you are not an egg fan feel free to omit!

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THE DRESSING:

• 1/2 C Mayo

• 2 T Ketchup

• 1 T White Vinegar

• 1 T Pickle Relish

• 1 Tsp Finely diced white onion

• 1 Tsp Honey

• Pinch of Salt and Pepper

Mix well with a whisk. This makes about one cup. Good in refrigerator for a week.

Build the Salad:

• Head of Romaine Lettuce, chopped

• 3 Roma Tomatoes, diced

• 2 C Shredded Cheddar Cheese

• 2 Pickles, diced

• Ground Beef or Beef Patty. 1/3 pound for each salad

• Eggs, Poached

Putting all together:

Super simple and have some fun big bowls to make if playful. I make the lettuce base, add all the toppings then the meat with the poached egg on TOP. I love poached eggs to add protein and creaminess to any recipe. Then I just drizzle the dressing!

How to poach an egg. Head to the Box below for the best tips.

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Instant Pot Saucy Beef and Mushrooms

It’s another instant pot recipe to add to your arsenal. Honestly, this is one you can make in your batch cooking marathon or just for a great Sunday family supper night. This hearty bowl of comfort filled with savory mushrooms and tender beef is a hit for the whole family. You can serve over noodles, rice, or even mashed potatoes. It’s pretty dan tasty just as it is!

Ingredients:

• 3+ pound Chuck/Arm Roast

• 4 cups Bella Mushrooms, cleaned and quartered

• 2 tbsp Avocado Oil

• 1/4 cup Tamari (GF) or Soy

• 2 tbsp Worcestershire

• 1 large yellow Onion, halved and sliced

• 6 garlic cloves, minced

• 1 tbsp flour(I use rice)

• 1 cup Heavy Cream OR Coconut Cream

• 2 tsp Beef Boullin

• 1 1/2 cup water

• 1 tsp Salt & Pepper

Putting Together

STEP ONE: Cutting the roast into 2-3 inch chunks. This does not need to be perfect, just avoid bit size pieces. Pat the beef dry if moist. Heavily salt and pepper beef on both sides.

STEP TWO: Set Instant Pot on saute, add oil. It will heat quickly. Then you will begin to sear the meat on all sides. You will need to do it in batches.

STEP THREE: Once all meat is seared add the onions, garlic, soy, Worcestershire to the pot and stir. Be sure to get all the bits off the bottom of the pan. Add the 2 tsp beef boullion and 1 1/2 water. Mix, then add back in the beef. Set on high pressure for 60 minutes. Quick Release after 60 minutes

STEP FOUR: Remove lid and add the mushrooms. Replace the lid and set for an additional 20 minutes. Once Done quick release again.

STEP FIVE: Sprinkle the flour on the mixture and combine. Set the IP on the sautee till it thickens a bit.

LAST STEP: Add the cream and stir consistently to prevent burning. Keep a watch on the temperature to not curled the cream. This step should only take around 5 minutes. Serve on noodles, potatoes, or just myself its self.

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Hearty, Layered Taco Dip

One of my go to’s in life is this layered dip and it has now been boosted, Thanks to the spice shack! Great for gathering, dinner or just to add into a kid’s lunch. The best part of this recipe is the versatility of toppings depending on your likes and dislikes. Plus if you want to make this just a good ole burrito mix that works too!

Trust me when I say this will be high the food rotation…

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Ingredients:

Mixture

• One pound beef

• One can pinto beans

• One can green chiles

• One can petite cut tomatoes

• 7 tbsp Southwest Booster, Spice Shack

• 3 tsp Southwest Blend, Spice Shack

• 1/2 tsp salt

The toppings:

• sour cream

• salsa

• lettuce

• tomatoes

• black beans

• jalapeños

• avocados

Putting it together:

Preheat pan on medium, add beef to pan, break it up then add 1 tsp blend and the salt. Cook till done. While cooking add 4 tbsp of Booster to the can of the tomatoes, let sit. Once the beef is done add green chiles, tomatoes mixture, mix well. Then add the can of pinto beans and 3 tbsp of the booster blend and mix well. Add 2 tsp of the spice shack basic blend to this mixture and stir. Let this all come to a simmer for 10-15 minutes. Once done add to a plate or platter to cool in the refrigerator. You can also keep warm and use a burrito mix.

Once the dip is cooled start layering the dip with the sour cream first, then the salsa. The rest add as you wish!

Enjoy!!

Flank Steak Tacos with Creamy Southwest Slaw

This was quite literary a throw it together a meal, a playing my food experiment with positive results! A huge hit with the family! So, of course, it is worthy of sharing with my followers. I hope you enjoy and please let me know your thoughts! I love hearing from YOU!

The MEAT: 

• 2-3 pounds Flank Steak
• 2 tbsp Homemade Taco Seasoning

Take out the steak 30 minutes before grilling. Rub the steak with 2 tbsp of the homemade taco seasoning. Once the grill is ready, cook steak for 5-6 minutes on each side for a medium-rare temperature. Here is a great article on determining meat temps without a thermometer.  Once cooked, let rest for 20 minutes to redistribute juices. When ready to slice be sure to use a sharp knife, and cut against the grain of the steak. Here is a FB Live that demos how to cut a flank steak. 

The Slaw:

• 3 cups Slaw, bagged or slice a variety of cabbage yourself
• 3 sliced Radishes
• 2 Green Onions, chopped
• 2 tsp of Honey
• 3 tbsp Full-Fat Yogurt (greek ok too)
• 1 tbsp Avocado Oil
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin Powder
• 2 dashes of Chipotle Powder

I used red & green cabbage and thinly slice with a mandolin, but can use bagged cabbage.  Use a large bowl and dump the slaw, onions, radishes into the bowl.  Just add the rest on top and then use tongs to mix together fully and refrigerate till ready to use. 

The Other STUFF:

• Guacamole
• Whole Grain Corn Tortillas
• GF option and my FAV: Siete Tortillas

Putting it together:

1. Here is the simple part! Time to heat the tortillas to just warm and pliable. I use my ceramic griddle for this but you can use a skillet as well. Now it is time to load it UP!
2. Lay 2-3 pieces of beef on a tortilla, then a dollop of guac and top with creamy slaw and you are ready to eat!!