It was enchilada night again! This time filled with potatoes and peas sautéed in some red enchilada sauce. Covered them with a heaping layer of chihuahua cheese and sprinkled some Vulcan's Fire Salt on top!
Skirt steak marinated in 1/2 cup of olive oil, 1/3 cup of soy sauce, 1/4 cup of fresh lime juice, 4 chopped scallions, 2 cloves of garlic, 1/2 tsp of our Ground Cumin, 1/2 tsp of our Aleppo Pepper and 1/2 tsp of our Chipotle Chile Pepper. Broil on high for 3 minutes per side for a perfect medium rare! Eat by itself in a taco or however you prefer!
Chicken enchiladas for dinner tonight. Chicken seasoned with our Pilsen Latino Seasoning and red enchilada sauce. Melted a thick layer of chihuahua cheese on top!
Made cauliflower crust pizzas once again! This time with a few improvements on the crust, a teaspoon of baking powder and tablespoon of butter added to the crust. It made the crust a bit fluffier and more buttery. I made two different kinds, a Milwaukee Iron Barbecue Chicken and a sausage and pepperoni with a tablespoon of our Little Italy New York City Italian Herb Blend in the crust.
Cowboy crusted steak seasoned with our Sunny Oaxaca Ancho Chile Coffee Rub! This is easily one of my favorite blends for steaks, it goes great on porkchops as well. This rub is so full of flavor and it's salt free!
Roasted potatoes sprinkled with our Milwaukee Iron Seasoning and a little extra pink Himalayan salt! Delicious!