Taco Seasoning

Adapted from Pioneer Woman:
http://thepioneerwoman.com/food-and-friends/how-to-make-taco-seasoning/


Ingedients

• 2 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Mix well and add to taco meat.  Probably enough for 2 lbs of meat.   

Notes: A bit spicier than we usually eat but that's easily fixed by reducing the amount of red pepper flakes.  Very good flavor! 

Shredded Chicken Sandwiches

I'll probably never be able to repeat this creation, but I'll do my best to retrace my steps.  It would be worth the effort for an encore.

I started with this recipe, which tasted fine, but I probably won't make again until I figure out how to cook meat in a crockpot that isn't overcooked to the point of (1) being way too dry and/or (2) falling apart.  So we ate it for one meal, but it was really dry and there were lots of leftovers.  (To throw away, or not - that was the question.)  It was haunting me in the fridge a week later when the idea of shredded chicken sandwiches occurred to me, so I found a sauce.

That was this.  I didn't follow it carefully, but did use the ingredient list as guidelines.
Soy Sauce
Honey
Sesame oil
Lime juice (didn't have orange)
and definitely that teaspoon of fresh grated ginger :)

I also added the end of some barbecue sauce from Don Bickford and added a little more of Wee Willy's BBQ Sauce, (Steve Swanson's favorite and the secret to his delicious ribs).

Anyway, this sauce, whole wheat buns (onion buns would have been good too), and grilled pineapple slices.  Highly recommended and it saved my dry chicken from the trash.

Steamed Hard Cooked Eggs

Be sure to use large eggs that have no cracks and are cold from the refrigerator. You can use this method for fewer than six eggs without altering the timing. This recipe calls for a steamer basket, but if you don’t have one you can use a spoon or tongs to gently place the eggs directly in the water. It does not matter if the eggs are above the water or partially submerged; they will cook the same. 

6 large eggs

1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer steamer basket to pot. Cover saucepan, lower heat to medium-low, and cook eggs for 13 minutes.

2. When eggs are almost finished cooking, place 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice water bath; let sit 15 minutes. Peel and use as desired.