Ground Beef Tacos


2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine

Taco shells
Additional taco garnishes

In a large skillet over medium heat, add the oil

and chopped onion.

Cook, stirring often,

until the onion is softened, about 4-5 minutes. Add the ground beef and cook,

breaking up the meat into smaller chunks,


until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.

Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper.


Cook for about 30 seconds and then

add the tomato sauce



and jalapeno.

Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.




Spicy Honey Chicken


8 chicken thighs – I did bone in and skin on mmmmmmm
2 t vegetable oil

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.


Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there!



Grill chicken for 3-5 minutes on each side, until cooked through.


While chicken is cooking, warm honey

in the microwave so it’s not so thick. Add the vinegar

and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler.

Remember how I had you reserve that extra couple tablespoons of glaze?  drizzle that on top now. Your taste buds will thank you.


Spice Rubbed Beer Can Chicken

I have always wanted to make a beer can chicken before and I finally did YAY! I wanted to grill it, but we have a gas grill and the lid isn’t high enough. So we did it in the oven…

Our friend James came over for dinner tonight! James has a chicken stand, so he let me use it to make my beer can chicken…


Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika (I used smoked paprika)
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1 lemon, zested

1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer

Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.)
Rub it all over the chicken, inside and out.

Open the beer and take a big swig

or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top.

bake in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

after we got ahold of the chicken
Along with Beer can chicken James made us some sun tea!
Normy and I can’t make sun tea, as there is a BIG tree covering our balcony. We do get sunlight in the morning, but it’s just not enough for us to make sun tea like James!
Along with James Sun Tea we also had Corn on the cob…
This is where I don’t hold back when it comes to butter…
we also had Rosemary potatoes, as James Brought us some fresh Rosemary from his garden, but I am saving that for another post!
My 2 Most Favorite guys to cook for!
Can you tell!
Don’t think they mind it one bit!

That is all…

Fish Tacos with Lime-Cilantro Crema Menu


1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.
Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas;
top each with 1/4 cup cabbage and 1 tablespoon crema.

Seared Tuna Steaks with Citrusy Soy Sauce

So after the Superbowl Sunday I wanted to make something a little lighter than say oh creamcheese…As my mother in law would say Light and Fresh! (hehe) So I decided on Tuna…I love fresh Tuna. So yummy when its seared on the outside and a little raw on the inside. That’s the best! Not so good when it’s cooked all the way, needs to be a little raw! So I found this Recipe

So I  get scared when a pan is at smoking point. I have issues. Not sure why, but I get really scared like its going to catch on fire or something. So Normy gives me a hard time cause sometimes I don’t get it hot enough and then the meat is cooked wrong or doesn’t have a nice sear, so then he ends up wanting to do it or doing it. So when I was going to cook this tuna he says what he always says, make sure you get the pan nice and hot. I know you don’t like to do that. But it needs to be HOT, smoking hot…Then he says you want me to do it. I say no. So I get my cast iron skillet out and crank it to HIGH and its smoking hot and I am all nervous about throwing those Tuna steaks on, but I do so and its loud. Normy comes in and he’s proud and says NOW that’s hot! The recipe says to sear each side for 1 minute so I set that timer for exactly one minute and flip…Perfection!

  1. 1/2 cup soy sauce
  2. 1/4 cup mirin
  3. 1 small shallot, thinly sliced
  4. 1/2 jalapeño, seeded and chopped
  5. 2 tablespoons fresh orange juice
  6. One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
  7. 1 teaspoon sugar
  8. 1/4 teaspoon ground coriander
  9. 1 tablespoon vegetable oil
  10. Four 4-ounce tuna steaks, 1 inch thick
  11. Salt and freshly ground pepper

In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes.

In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side.

Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.

ChiliChili Cheese Dip

1 Large Onion diced

1 Celery rib diced

1 large can of Hormel Chili (I used no beans, cause I don’t like beans)

1 8oz Block of Cream Cheese

2 small can of Green Chilies diced

1/4 cup Chili powder

Garlic Salt, Cumin, Coriander, Garlic Powder, Onion powder, salt and Pepper, red Pepper flakes to taste ( I added all of these in and just did it off taste)

1  6-7 oz bag of Shredded Sharp Cheddar Cheese

1 Jalapeño rough chop (I left seeds in)

sour cream, 1 bunch green onion, and 1 cup of Chopped cilantro for Garnish

preheat skillet to med heat, coat pan with olive oil add Onions and celery, sauté till translucent

add Chili and cream Cheese

Cook  until cream cheese is melted

Add green Chilies and stir in

then add seasonings, stir all in and taste to make sure it’s to your taste. Adjust to your liking.

add bag of shredded cheese, stir in

Wait till cheese is melted then add Jalapenos and stir in simmer for 10 minutes and Serve…

I served mine with Tortilla Scoops and topped each one with Cilantro, Green onion and Sour Cream

Jamies Guacamole

I don’t measure anything. I just throw it all in a bowl and do this all on taste! So I am giving you the best measurements I can, you may need to do some adjusting.

3-4 ripe avocados

I save 2-3 pits from the avocado as it helps it from turning brown (this is a cool way to show you how to cut and peel an avocado)

1/2 yellow onion, minced

2 jalapeno, stems and seeds removed, minced

1/2 cup  cilantro leaves, finely chopped (I LOVE me some cilantro) so you may want to add less

2 tablespoon of fresh lime or lemon juice (sometimes I do both)

1/2 teaspoon coarse salt

1/2 teaspoon Garlic Salt

A dash of freshly grated black pepper

1 whole tomato, chopped

I also add about a tsp of cumin, and 1 tsp of coriander and a dash or two of tapatio

Mix all together and taste and adjust flavoring as needed.

Serve with tortilla chips.

Jamie’s Chili


  • 2 tablespoons Vegetable Oil
  • 3 lbs ground beef
  • 6-8 slices of bacon, chopped
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped.
  • 2  jalapenos seeded and chopped
  • 2 28 oz cans of tomato chunks
  • 2 28 oz cans of tomato sauce
  • 1 small can tomato Paste
  • 2 16 oz cans kidney beans, rinsed and drained
  • 2 med cans chili beans, drained
  • 1 can condensed beef broth
  • 1/2 cup water
  • 1 can/bottle dark beer
  • 1/4 cup chili powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • ¼ cup liquid smoke
  • 2 teaspoons ground cumin
  • 2 teaspoons ground Coriander
  • 1 tablespoon oregano
  • 1 Tablespoon favorite hot sauce such as Tapatio or Tabasco
  • 1 teaspoon garlic salt
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon salt
  • 1 teaspoon  onion powder
  • additional chopped onion (optional)
  • shredded cheddar cheese (optional)
  • 1 jalapeño copped

Heat stove to medium/ med. high heat. Add 2 tablespoons of Vegetable oil. To a large, deep pot.

Cook the beef until browned. Drain fat/grease out and add back to pan.

Then add chopped bacon. Cook until slightly crisp.

Add onions and cook until translucent 5-7 minutes.

Then add Peppers, jalapenos, tomato chunks, tomato sauce, tomato Paste Stir

Then add beans and beef broth, water, beer stir again

Then add cayenne pepper, Worcestershire sauce, liquid smoke, ground cumin, coriander, oregano, hot sauce, salt and pepper, onion powder everything 

Except for additional onions and cheddar cheese.

Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.

Ladle into serving bowls; garnish with chopped onion and cheddar cheese, and sour cream if desired.