MadCookery

This taco seasoning mix is quick and easy and is far superior to the grocery store packet version.

• 3 tbls chili powder
• 1 tbls cumin
• 1 tbls finely crushed Mexican Oregano
• 1 tbls black pepper
• 1 tsp coriander
• 1 tsp Cayenne Pepper
• 1 tsp Ancho Pepper (optional)
• 1 tsp Mexican cinnamon
• Salt to taste
• 1 tbls honey (for chicken and pork)

Add this mixture to each pound of beef, pork, or chicken. You can also increase the Cayenne Pepper for a more spicy mix or the Ancho pepper for an earthier flavor.

If Mexican Oregano and Cinnamon are not easily available in your area than you can substitute the regular “grocery” store versions, however, it’s worth seeking out the Mexican versions for this recipe. You can usually find both at any descent Mexican grocery store or can order them from Penzeys Spice.

This is one of my favorite scrambled egg recipes. While not too much of a diversion from a traditional recipe, the cream cheese gives the eggs a light, creamy texture and the flavors of the hot sauce and tarragon mix perfectly to complement the light texture of the eggs.

Ingredients:

• 4 Eggs
• 2oz. Cream Cheese
• 1 Leek finely diced
• 2 tbls fresh Tarragon finely diced
• 1 tsp Sriracha, Tabasco, Frank’s Red Hot, or any other hot sauce you like
• Salt
• Pepper
• 1 tbls butter

Directions

1. Clean and finely dice the white part of the leek
2. melt the butter in a stick-free pan on Medium/Medium High
3. Add leeks and sauté until translucent, about 5 minutes
4. While leeks are sautéing heat cream cheese until soft
5. Whisk in eggs, tarragon, and hot sauce into the cream cheese until frothy (I think Sriracha gives the perfect flavor to these eggs, but any hot sauce will work, however, the goal is to give a hint of the sauce and not to overpower the other delicate flavors so if you are using a stronger hot sauce then you may want to decrease the amount), salt and pepper. Go easy on the salt since it can be added after cooking to taste.
6. Once leeks are translucent add the eggs to the pan and stir for 20 – 30 seconds until eggs begin to set
7. step away from the pan and let it cook until eggs begin to firm (1-2 minutes), but not until eggs are cooked through
8. Once eggs begin to set, stir mixture every 30 seconds, cutting into bit size pieces, until eggs are done to your liking (1-2 more minutes). The cream cheese will cause the eggs to cook somewhat slower than normal so cook until the consistency you desire.
9. Salt and Pepper to taste
10. Serve immediately.

Time: 20 minutes preparation

Ingredients:

• 3 Avocados
• 2 Jalapeno Peppers
• 1 Mango
• 1 small Red Onion
• 2 strips of bacon
• 1 pinch of Ancho Chili Pepper Powder
• ¼ cup fresh cilantro minced
• Juice of 1 Lime (only use a fresh lime for this, not pre-prepared lime juice)
• Salt 
• Black Pepper (fresh ground gives the best taste)

Instructions:

1. Cook the bacon by any method until crisp. Degrease and let cool. Once cool, finely dice.
2. Cube the mango into small cubes
3. Deseed and dice the Jalapeno’s
4. Dice the onion
5. Pit the avocado and smash into a chunky paste in a bowl
6. Add the jalapeno, mango, onion, bacon, ancho powder, cilantro, and lime juice
7. Stir until well mixed
8. Salt and Pepper to taste

This dish can be served immediately or covered tightly and held in the refrigerator for a couple of hours. Like any Guacamole the avocados will begin to blacken after several hours, so it is best served fresh. If the top does blacken the taste will not be affected, so just stir until the color is consistent or scrape off the black layer to maintain the bright green. It will keep, well covered, in the refrigerator for about 2 days until the taste is affected.