Steves’ Recipes: Shahi Korma and Acapulco Chicken Recipe

Last updated on December 10th, 2019 at 05:21 am


Our Recipe blog readers how are you? Today, we will share two delicious recipes named Shahi Korma Recipe and Acapulco Chicken Recipe.


Shahi Korma Recipe

Shahi Korma is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of Shahi Korma and recommend this Shahi Korma recipe to your friends and family.

Serves: 6


Shahi Korma Ingredients

  • 8ea cloves garlic
  • 5T blanched slivered almonds
  • 7T vegetable oil
  • 10ea whole cardamom pods
  • 1ea 1″ stick of cinnamon
  • 1t ground coriander
  • 0.5t cayenne pepper
  • 1.25c heavy cream
  • 1ea 1″ cube of fresh ginger
  • 1c water or beef broth
  • 2lb boned lamb or beef (1″ cubes
  • 6ea whole cloves
  • 2ea medium onions chopped
  • 2t black cumin ground
  • 1.25t salt
  • 0.25t garam masala

Shahi Korma recipe


Shahi Korma Recipe Instructions

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.

Heat the oil in a wide, heavy, preferably non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.

Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.

Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions.

Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne.

Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and rest of the water or broth (a bit more for beef).

Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.


Acapulco Chicken Recipe

Acapulco Chicken (en Escabeche) is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of Acapulco Chicken (en Escabeche) and recommend this Acapulco Chicken recipe to your friends and family.

Serves: 6


Acapulco Chicken Recipe


Acapulco Chicken (en Escabeche) Ingredients

  • 2c Unsalted chicken broth,
  • 0 -defatted
  • 1tb Olive oil
  • 2ts Ground cumin
  • 2tb Pickling spice
  • 0.5 Red bell pepper, sliced
  • 1lb Boneless chicken breast
  • 0 -halves
  • 0.5 Yellow bell pepper, sliced
  • 2tb Minced jalapeno chili with
  • 0 -seeds
  • 1 Onion, halved, thinly sliced
  • 0.33c Rice wine vinegar
  • 0.25c Fresh cilantro leaves
  • 3lg Garlic cloves, minced


Acapulco Chicken (en Escabeche) Recipe Instructions

baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.

Add chicken, onion, vinegar, garlic, oil, and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.

Transfer chicken and onions to the shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes.

Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.

Pass tortilla chips to use as “pushers. ” 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.

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Coconut Curry Throw Together and Coconut Chocolate Chip Cookies

Last updated on December 10th, 2019 at 05:15 am

Coconut Curry Throw Together



  • 1 lb chicken, cut into cubes
  • ½ butternut squash, peeled and cubed
  • ½ sweet potato, cubed
  • 3 heads of broccoli, roughly chopped
  • ¾ can coconut milk
  • 2-3 tablespoons curry powder
  • 1 tablespoon gm marsala
  • 4 tablespoon coconut flour
  • Salt and pepper, to taste

Coconut Curry


Preheat that wonderful little oven of yours to 350 degrees.

Pull out a 9 x 11 glass baking dish and throw all your chopped meat and veggies into it.

Pour your coconut milk over it along with dumping your spices on top. Use a large spoon to mix everything together until the broccoli is coated.

Now plop a bit of coconut flour on top of it all and mix one more time until everything is coated. If the mixture looks a bit thick (which may occur because coconut flour is so incredibly dense) add a bit more coconut milk to the mixture and stir it up!

Top it off with a bit of salt and pepper.

Cover the baking dish with foil and put in your oven for about 25-30 minutes. This time will range depending on how thick you cut your chicken chunks. Mine were pretty small so they cooked up quick!


Coconut Chocolate Chip Cookies


  • 4 large eggs
  • ½ cup honey, raw
  • ¼ cup coconut butter** (check out this link for a cheaper way to make your own coconut butter)
  • ¼ cup coconut oil, warmed
  • 1 tsp vanilla
  • ½ cup shredded unsweetened coconut
  • ½ cup coconut flour sifted
  • 1 cup almond flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flipping delicious)


coconut chocolate chip cookies


Preheat oven to 375 degrees.

If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.

In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.

Add shredded coconut, coconut flour, almond flour, baking soda, and salt. Mix together until everything is combined and stir in chocolate chips.

Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes.

Let them rest on the cookie sheet before removing to cool completely. The coconut butter is hard to get out of the jar.

It is really solid, unlike coconut oil, so when I add the coconut butter to the other ingredients I break it up with a whisk into tiny bits.

You can also heat it in the microwave to get it more of a liquid texture. If you use my way, you won’t really run into this problem.

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Coconut Chocolate Chip Cookies recipe Credit:

Peanut Butter Cookies, Citrus Lime Steak and Cider Poached Pears

Last updated on December 10th, 2019 at 05:15 am

Peanut Butter Cookies

I’d like to start off with some personal news and a bit of a plug. Last week I was made redundant. It wasn’t out of the blue but I had a weeks notice & no indication that I wouldn’t have to work out my notice period.

The extra free time is a wonderful treat, but it can’t be for too long! With all this spare time, I plan on doing a fair bit of baking.

So if you’re looking for some baked treats for a cafe or restaurant, need to increase your Gluten Free range, or want something for a special occasion, please let me know.

I’d love to make something just for you. Ok, end plug. Let’s get to the recipe huh? Today we are making COOKIES! These are a perfect after-school treat, or just because of the treat.

I would know, I’ve eaten two today! What? They were asking for it. They’ve got this beautiful texture, slightly crunchy, a little soft and almost like shortbread, it just melts in your mouth.

We recently put the call out for requests and our friend Simon from Simon Says Eat suggested Peanut Butter Cookies.

This recipe has been sitting in the “To Make” list for a little while & I couldn’t resist. Four ingredient cookies? So simple. There’s no excuse not to make these.

Oh and there’s a bonus! They’re gluten & dairy free for those of you with allergies or diet restrictions. The other bonus is that they take almost no time at all to make.

Twenty minutes, from getting your ingredients out, to getting those cookies in your belly!

Peanut Butter Cookies

These are the ingredients you’ll need. Sugar, peanut butter, egg, and baking powder. 1 of each (cups of the big stuff, a teaspoon of the small stuff)

You beat them all together, then start rolling them into balls. Make a pretty pattern on the top. Then pop them in the oven to bake for a little while.

And once they’re done, let them cool for a little while. Then gobble them all up!



Makes about 2 dozen

  • Sugar: 1 cup
  • Good quality peanut butter, crunchy or smooth: 1 cup
  • 1 egg
  • 1 tsp baking powder



  1. Beat sugar and peanut butter together until smooth.
  2. Beat egg and baking powder together lightly & beat into peanut butter mixture.
  3. Roll dough in 1 tablespoon sized balls and place 5cm apart on a lined baking tray.
  4. Bake for 8-10 minutes until golden and puffed.
  5. Remove from oven and allow cool for 5 minutes.
  6. After five minutes, move them to a rack to cool.


Need Variations? Try the following:

  1. Mix some smooth & some crunchy peanut butter.
  2. Put a chocolate chip/M&M on the top as soon as they come out of the oven.
  3. Once fully cooled, paint the underside with chocolate.
  4. Add a chocolate square & a marshmallow on top before they go in the oven. Peanut butter more!


Citrus Lime Steak

I’ve just recently become fond of steak. It’s just really chewy, like really. I feel like my jaw becomes so tired that my stomach gives up all hope of ever being satisfied. But there is still hope stomach, don’t give up now!!

Citrus Lime Steak

My cute little old man (that’s my father if you didn’t get my jist) showed me what a london broil was a few months ago and I’ve fallen in love.

If you can’t get a guy, get a steak, right? That sounded weird. I just totally made you uncomfortable, didn’t I? My b. But I’m serious.

So now that it’s summer and comfort food just seems a bit hot and overbearing, it’s time to find a dish that is crisp and refreshing…Well DAMN, you are lucky that you’re reading this paragraph this very second.

Lucky I tell you. Because this meal is delicious, refreshing, and sets your taste buds into pandemonium.



  • 1.5-2 lb London broil
  • ¼ cup apple cider vinegar
  • 3 tablespoons coconut aminos
  • Tarragon: 1 teaspoon
  • Parsley: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • gallon sized Ziploc bag
  • ⅓ cup apple cider vinegar
  • ¼ cup olive oil (I used a mild flavor)
  • Juice of 3 limes
  • Zest of 1 lime
  • Juice: 1 orange
  • Juice of 1 lemon
  • Italian seasoning: 1 teaspoon
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper



  • Grab your Ziploc bag, add your London broil to it along with all the other ingredients below. Not the citrus dressing ingredients you weirdo.


  • Shake the bag, push all the ingredients together, knead the steak. KNEAD IT! Just give it some loving. Then set it in the fridge to marinate for 2+ hours. How long did I marinate mine? Freaking 48 hours people. You know why? Because that’s how sh*t goes sometimes people!



  • Now, you have 2 options. #1 If your grill has 2 burners, turn one on HIGH. You will sear both sides of the steak on the HIGH heat burner.


  • This will just take 1-2 minutes per side. #2 Or, if you don’t have a grill with multiple burners, sear your steak in a pan over very high heat with a bit of fat in the pan. This will only take 1-2 minutes per side.


  • Once you’ve seared both sides of the steak, flip it to your medium heat burner and close the grill. Let this side cook for about 4-5 minutes. Then flip to the other side


  • While the steak is cooking, head in the kitchen to make your citrus dressing.


  • Add all your ingredients for your dressing together and whisk together.


  • Once your steak is done cooking–you can poke at it to tell if it’s done–if your finger sinks in deep, it’s probably not quite ready.


  • If the meat has a bit of pushback when you poke it, that chunk o’ meat is ready!! It all depends on how cooked you’re like yours. I like mine pink. I know you cared.


  • Once the steak is done, set it on a plate to rest for at least an hour. That means leave it the hell alone and let the juices meld together.


  • After it has finished resting, cut it thinly with a SHARP knife and add it to your dressing. Mix thoroughly. Store in the fridge for a more crisp and refreshing flavor.


Citrus Lime Steak Recipe Credit:



Cider Poached Pears

Peel your pears. Use a melon baller to take out a couple of ‘balls’ from the base. This will remove the core & seeds while keeping it presentable.

Cider Poached Pears

Place them all in a large pot, it’ll need to be big enough to have a cup of liquid per pear.

You’ll need dry cider, while I don’t like to drink Strongbow Dry, I think it worked well in this recipe.

Add in the nutmeg, cloves and cinnamon.

Simmer until they’re beautiful and soft.

Once they’re done, remove the cinnamon and pears and boil down the liquid until it’s halved. The best thing about this recipe is that it’s served cold, so all of this can be done the day before!

Serve cold on rich honey yoghurt (we only ever buy Mundella, SO good) with the syrup poured over the top.

It’s simple but delicious and a great dessert to serve at a dinner party without too much hassle.



Adapted from Food for Weight Watching

Serves 4

  • 4 pears, peeled and core removed
  • 4 cups of unsweetened cider
  • 2 cinnamon sticks
  • 6 cloves (or 1/2 t of ground cloves)
  • 1/4 t ground nutmeg
  • 2 tbs honey



  • Place pears, cider, cinnamon, cloves and nutmeg all in a large pot and bring to a simmer over a medium heat.


  • Simmer slowly for around 25 minutes (if the pears are not fully covered, turn them over at the halfway point) until the pears are soft enough to easily pierce with a fork.


  • Remove the pears, cinnamon and cloves (if using whole cloves).


  • Add the honey to the liquid and boil gently until it reduces to a syrupy consistency or by half.


  • When ready to serve, spoon yogurt into a bowl, top with a pear and spoon over a few tablespoons of the syrup.


  • Serve warm with ice cream or custard.
  • Poach apples instead of pears.
  • Try poaching in different ciders with the range available at the moment there are a lot of combinations!

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Steve’s Recipes: Chicken Dumplings, Grilled Chicken Breasts, Scots Crumpets

Last updated on December 10th, 2019 at 05:16 am

Chicken Dumplings



  • 4 lb chicken
  • 1 carrot
  • 2 celery
  • 1 onion
  • 2 chicken bouillon cubes
  • 1/4 cup butter
  • Flour: 1 cup
  • 1 oz sherry
  • Lemon juice: 1 tablespoon
  • 1 salt
  • 1 yellow food color optional



  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 teaspoon shortening
  • 3/4 cup milk
  • 1 cup cooked peas

chicken dumplings



Place chickens in a large saucepan, cover with water and bring to a boil. Simmer until chickens are tender.

Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.

Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes.

Add sherry and lemon juice, salt to taste and if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl. Cut in shortening until mixture resembles cornmeal.

Stir in milk until just blended. Place about 1/2 inch water in a saucepan with a wire rack that comes 2 to 3 inches above water line.

Cover rack with the lightly oiled waxed paper oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion.

Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove the skin from cooked chickens and bone, if desired.

Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with a pea for color.


Grilled Chicken Breasts

grilled chicken breasts

Servings: 4



  • 4 Chicken breast halves without skin
  • 2 Teaspoons Dijon mustard
  • 3-1/2 Tablespoons White wine vinegar
  • 2 Teaspoons Garlic, minced
  • 2 Teaspoons Honey
  • 1-1/3 Tablespoons Fresh thyme, or 2 teaspoons
  • Dried, minced
  • 1/3 Teaspoon Coarse salt
  • 1-1/3 dashes Red pepper flakes
  • 1 Tablespoon Olive oil
  • 4 sprigs fresh thyme



Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.

Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with a fork to combine.

Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in the marinade, for at least 2 hours, or up to 4 hours.

Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve.

Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on the grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.


Scots Crumpets

scots crumpets

These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets



  • 8 oz plain flour (2 cups all-purpose flour)
  • 2 tablespoons caster sugar/fine granulated sugar
  • Pinch of salt
  • 2 large eggs, separated into whites and yolks
  • 2 tablespoons melted butter
  • 15 oz milk- a pint in the US is 16 fluid oz; a UK pint is 20 fluid oz.
  • Note: American tablespoons hold 14.2ml compared to UK 17.7ml



Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.

Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.

Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5″ in diameter and you may have to roll the pan to achieve this.

When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after

Scots Crumpets Credit:

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Extra Meaty Meatloaf : Meat Recipes

Last updated on December 10th, 2019 at 05:16 am

This hearty, fix it fast, meatloaf recipe has three different types of meat in it! A country style, rustic, blend of pork, lamb, and veal create the hearty, and a wonderful, slightly different taste than beef alone. For this simple recipe, we even threw in some vegetables and a little spice!


  • Prep Time: 10-15 mins
  • Cook Time: 90 mins
  • Servings: 6
  • Main Ingredient: Pork, Lamb, Veal
  • Difficulty Level: 1


Ingredients to make Extra Meaty Meatloaf

  • 1 lb Ground Pork
  • 1/2 lb Ground lamb
  • 1/2 lb Ground Veal
  • 2 Carrots (grated)
  • 1 Onion (chopped)
  • Soda crackers (crushed): 1/4 c
  • 1/4 c Oatmeal
  • 1/4 c Breadcrumbs (or less)
  • 1 tsp Salt
  • 1/2 ts Black pepper
  • 1/4 ts Cayenne pepper
  • 1/2 c Sour cream
  • 1 Egg
  • 1/2 ts Dried sage


Directions to make Extra Meaty Meatloaf


Step 1

Preheat the oven to 350 deg. Cook carrot & onion in microwave on high for 3 or 4 min. to soften.


Step 2

Combine all ingredients in large bowl and mix well. Add only enough bread crumbs so that the loaf holds together well. Form into a loaf & place into an Au gratin or shallow baking pan, large enough to hold it.


Step 3

Bake loaf for 1 1/2 hrs. or until internal temp. reaches 170 deg. Serve with salsa ketchup or your favorite sauce.

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Boiled Gigot of Lamb with Capers

Last updated on December 10th, 2019 at 04:53 am

Boiled Gigot of Lamb with Capers Recipe





  • Trim the joint of any fat, Place it in a deep saucepan and pour on the milk.


  • Put in the onions, carrots herbs black peppers and salt I find that adding a little water makes the final sauce a little less rich.


  • Cover and bring to the boil, simmer gently for 2 to 3 hours or until the meat is cooked.


  • There should be no blood in the juices when you push a skewer into the middle of it.


  • Take out the meat and keep it hot.


  • Strain the stock and let it simmer for 10 min’ then reserve 900 Mls (1 1/2 Pints) for the sauce.


To serve

Slice the lamb quite thinly, count with the sauce and sprinkle on some fresh chopped parsley.

You can try this recipe too: Steve’s Recipes: Chicken Dumplings, Grilled Chicken Breasts, Scots Crumpets

Traditionally Recipe Made From Fresh Crabs

Last updated on December 10th, 2019 at 04:53 am

This is traditionally made from whole fresh crabs: the fresh (read that as alive) crabs are killed by dropping them in boiling water, then the shells are split, and the meat extracted for the recipe.

However, you can simply buy crab meat and if you don’t have crab shells you could easily use ramekin dishes (though the shells are nice and showy for party food).

The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food.

Alternatively, if you use a metal steamer cover the food with a paper towel which is not in contact with the food.

Or simply steam the crab in a microwave on the medium or low heat. If you use a microwave let the dish stand for one minute after each three minutes cooking, and check for “doneness” by probing it with a fork.



If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.

  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped coriander (including the root if possible)
  • 4 ounces crabmeat
  • 4 ounces ground pork
  • 1 duck egg (or large hen’s egg)
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • A pinch of sugar

NOTE: if you want the dish to be a little spicier, add a little-grated ginger and sliced jalapeno (prik chi fa daeng).



Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked

Garnish with slivered red and green chiles and coriander leaves.

You can try this recipe too: Boiled Gigot of Lamb with Capers

You can check more recipe here

Bbq Tips And Tricks For Smoking A Turkey On The Grill

Last updated on December 10th, 2019 at 04:53 am

Looking for some BBQ tips and tricks for smoking a turkey? You’ve come to the right spot. Turkey isn’t just for Thanksgiving and Christmas.

Turkey is common for major household gatherings simply because it feeds countless mouths. I smoke a couple of turkeys each and every summer for family gatherings and usually a single just to have leftovers inside the freezer for sandwiches as there’s by no means very much left.

When I smoke a turkey I generally smoke one for Thanksgiving as also, nonetheless, it does take a lot longer due to the cold.


Start with the Bird

Commence with a totally thawed turkey. Don’t try and thaw it inside the smoker. Remove the neck as well as the giblets. Rinse the chicken inside and out with cold water and pat dry with paper towels.

From here you have a decision to make. What sort of taste do you desire? Do you choose to brine the turkey?

Marinate it with your secret mixture? Rub it with garlic and rosemary? Depend on the wood chips for that flavoring?

Considering that we’re discussing smoking, let’s continue to keep it straightforward. I’ll share my personal preparation.

I do not do anything but wash and pat dry. My flavorings come from the smoke from your chips and a number of other things.


The Smoker

I use a tall kettle kind of smoker. It has a firebox in the base which I can access from outside to add charcoal and wood chips if I must.

There’s a middle part that I fill with water for moisture and then a grate on top for the bird. You can also use a charcoal kettle grill with the grill set at it’s highest degree plus a quite low fire.

The disadvantage with this really is that you will need to have to add charcoal more often in smaller amounts since the bird is closer to the fire.


Start Your Fire

Light your charcoal about 30 minutes before that you are likely to start out cooking in order that the fire is going effectively.

You’re ready to add charcoal through the cooking, but it can be difficult to get the fire going without removing the turkey. If you’re applying lighter fluid, be sure it has all burned off before you add the turkey to the grill.


Smoke and Mirrors

My smoker carries a middle area which i add water to. It is possible to replicate this on a kettle grill by moving the charcoal towards the sides and placing a pan under the turkey.

These pans will include moisture and catch drippings. I use this pan to add taste as too. I fill mine with cut up apples and onions and cover them with water.

This adds both moisture and flavor to the cooking. Keep an eye on the pan so the water doesn’t all evaporate.

The smoke taste is created by adding wood chips to the fire itself. It is possible to obtain them commercially. Soak them in accordance with directions and add to the fire.


Leave it Alone

“If you’re looking, it ain’t cooking” Each and every time you lift the lid you let heat out. You worked hard to build the correct temperature as well as the smoke and seasonings.

Now, sit back and relax for a number of hours and read up on other BBQ tips and tricks for the subsequent cookout.

Do you need the best home and kitchen appliances? Check here

How To Make Beef Taco Quinoa Bowl

Last updated on December 10th, 2019 at 04:44 am

Beef Taco Quinoa Bowl

A quinoa bowl with taco seasoned beef, cheese topping quinoa, and tomatoes.

  • Times Taken: 20 minutes Preparation time
  • Serving:  4


Nutrition per Serving

  • Fat 31.1g
  • Cholesterol 90.9mg
  • Carbohydrates 65.1g
  • Sodium 178.7 mg
  • Protein 34.5g
  • Vitamin A 4.6%
  • Vitamin C 17.5%



  • 1 cup white quinoa
  • 1/4-teaspoon garlic salt
  • 3/4-pound ground round beef
  • 1/2-cup chopped yellow onion
  • 1 Can Hunts Diced Tomatoes
  • 1 package (1.25-oz) taco seasoning mix
  • 1/4-cup water
  • 1/2-cup shredded Mexican blend cheese
  • Sour cream and shredded lettuce, optional



  • Cook quinoa as per the package instructions, add the garlic salt


  • Meantime, cook onion and beef in a sizeable skillet over medium heat for 7 min or until beef is no longer pink or crumbled, stirring periodically; drain.


  • Stir in seasoning mix, tomatoes, and water. Bring to a boiling point. Reduce heat and then simmer for 5 min, stirring periodically.


  • Divide the quinoa uniformly between 4 bowls. Then spoon meat mixture evenly across quinoa. Sprinkle each dish with cheese. Finally, top with sour cream and lettuce if desired.


Note: To Grind Meat you can select one of best meat grinder. To read meat grinder reviews click here 

How To Make Beef and Cheese Roll-ups

Last updated on December 10th, 2019 at 04:44 am

Beef and Cheese Roll-ups


String cheese wrapped with ground beef filling covered in a tortilla and then baked together for a delicious sandwich.

  • Times Taken: 20 minutes preparation time
  • Servings:  4


Nutrition per Serving

  • Fat 1.2g
  • Cholesterol 6mg
  • Carbohydrates 1.0g
  • Protein 2.2g
  • Sodium 55mg
  • Vitamin A 1%
  • Vitamin C 1%



  • 1 pound ground round beef
  • 1/8-teaspoon ground black pepper
  • 1 medium green bell pepper, chopped
  • 1/2-cup chopped onion
  • 1-1/2 cups Hunt Four Cheese Pasta Sauce (choose the desired flavor)
  • 4 Pieces part-skim mozzarella string cheese
  • 4 flour tortillas (10-inch), warmed



  • Preheat the oven to n350 degrees Fahrenheit. Place beef in a sizeable skillet and sprinkle it with black pepper.


  • Add onion and bell pepper; cook 6-8 min over medium-high heat or till the beef is no longer pink or crumbled, stirring periodically; drain.


  • Continually stir in pasta sauce to a simmer. Then Spoon 3/4-cup beef mixture over each tortilla, below the center.


  • Next top the beef blend with one-piece string cheese. Pull the bottom of tortilla up over filling, and then fold over sides and roll it into a burrito.


  • Place seam-side down on an ungreased baking sheet. Finally, bake 10 min or till lightly browned on top.


Note: To Grind Meat You can Use Meat Grinder. To select the best meat grinder you can visit here.


You can check this two recipe too:  and

How To Make Fiesta Spaghetti with Meat

Last updated on December 10th, 2019 at 04:44 am

Fiesta Spaghetti with Meat


30 Hot spaghetti served/tossed with ground beef, black beans, spicy tomatoes and onion.

  • Times Taken: 30 minutes preparation time
  • Serving 6


Nutrition per serving

  • Fat 8 g
  • Cholesterol 35 mg
  • Carbohydrate 48 g
  • Protein 20 g
  • Vitamin A 8%
  • Vitamin C 14%
  • Iron 19%
  • Calcium 5%



  • 8 ounces dry spaghetti
  • No-stick cooking spray
  • 3/4-pound ground round beef (85 percent lean)
  • 1 cup chopped onions
  • 1 Can (15-oz each) Rosarita Premium Whole Black Beans, rinsed, drained
  • 1 Can Ro-Tel Original Diced Tomatoes and Green Chilies, undrained
  • 2 Cans (8-oz each) Hunt’s Tomato Sauce
  • 1/2-teaspoon ground cumin



  • Cook spaghetti as per the package directions, but omit salt. Meantime, spray sizeable skillet with cooking spray, heat over medium heat.


  • Add onion and ground beef. Cook for 5 min or until onion is tender and meat is browned, stirring periodically; drain.


  • Add beans, undrained sauce, cumin and tomatoes. Reduce heat from medium-low; simmer for 10 minutes, stirring periodically.


  • Drain spaghetti, add to skillet and then toss with a meat mixture.


Note: To grind meat you can select the best one from here.

How To Make Sloppy Joes 

Last updated on December 10th, 2019 at 04:44 am

Do you know How To Make Sloppy Joes? Be patient and check out the following recipe.

There are several ways to use ground meat in your everyday diet. Hamburgers are the most common type of food where you can find ground meat, and it also happens to be a customizable recipe.

You can add lettuce, tomatoes, ketchup, mayonnaise, a spicy sauce, pickles, onions and all sorts of other things.

Of course, hamburgers are not the only type of food where you can find ground meat, and while it’s one of the most delicious, you might be more interested in something healthier?

Or not! Jerky happens to be a huge crowd favorite for those who like to grind their meat.

You can season it with all sorts of spices and make it as flavorful as you would like it to be. I hope that most of you are reading this have a meat grinder because grinding your meat is pretty much the best thing a person can do when it comes to preparing a meaty meal.

Ground beef is probably a huge win for people because it can be blended in with all the spices and herbs that you desire.

That way the flavor is so much more productive and fuller when you take those scrumptious bites.

If you love Southern food or if you’re from the South like me then you must remember how your mom used to make those Sloppy Joes you’re craving to make right now.

So here’s the recipe to a delicious and unusual Sloppy Joes to make for all your peeps:


Times Taken

  • Preparation: 10 Mins
  • Cook: 30 Mins
  • Ready in: 40 Mins
  • Serving 3


Nutrition Per Serving

  • Calories from fat: 45 gms
  • Calories: 177 gms
  • Protein: 8 gms



  • Green pepper
  • Oil: Olive oil
  • Onions
  • Table salt
  • Spices: chili powder, pepper black



  • In a medium skillet, you want to put the ground beef and all your onions, green peppers all together and drain out all the liquid.


  • Next, you’ll want to stir the garlic powder, ketchup, brown sugar and mustard and mix thoroughly.


  • Reduce the heat, let it simmer and then season it with salt and pepper.


The Sloppy Joes recipe is mainly in the protein since beef is very rich in protein. There are a lot of vegetables in it so you will also retain the nutritional richness of the peppers and onions too. Of course, try to add some more of those if you would like.