Had to make the Milwaukee Iron Barbecue Chicken Pizza again. It was so good and just the thing to get through a dreary winter day in Chicago. It's topped with onions, fresh basil, leftover chicken from last night, a tablespoon of our Milwaukee Iron Seasoning and shredded cheddar cheese!
Chicken thighs two different ways for dinner tonight! Half seasoned with our Southwest Seasoning and the other half with our Back of the Yards Garlic Pepper Butcher's Rub. Sometimes you can please everyone at dinner time!
Made dinner with these two blends tonight. We made a big pan of juicy chicken thighs, half seasoned with our Southwest Seasoning and half with our Back of the Yards Garlic Pepper Butcher's Rub. Southwest has a spicy, smoky flavor and Back of the Yards is no-fail blend for pretty much anything short of dessert.
Our spices and extracts can be used for so much more than just cooking. Check our these amazing looking soaps my friend makes, this one has our Lemon Zest, Rose Water, Nutmeg, Lavender Buds and Mace!
Here's the finished product from tonight's dinner! Skirt steak tacos dorados with cilantro and onions. The steak was marinated and broiled to perfection, check out our last post for that recipe. The tortilla is fried in olive oil giving it extra crunch and flavor. Want it spicy? Our Vulcan's Fire Salt pairs nicely!
Tonight's dinner was skirt steak tacos! It's a bit too cold to enjoy grilling in Chicago but the broiler got the job done! These cuts were marinated for 2 hours. Here's the marinade recipe: 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 teaspoon of our Ground Cumin 1/2 teaspoon of our Aleppo Chile Pepper 1/2 teaspoon of our Chipotle Chile Pepper Blended up in a blender and poured over the meat! After it's done marinating, broil on high, 3 minutes per side for a perfectly tender, medium rare cut!