Tacos

One of the most popular Mexican dishes is tacos. Home-made tacos are easy to make with spiced ground beef, fresh vegetables, and cheese. What’s not to love? To make tacos you’ll need the following dried spices to season the ground beef:

* 2 teaspoons instant minced onion
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1/2 teaspoon cornstarch
* 1/2 teaspoon crushed red pepper
* 1/2 teaspoon minced garlic
* 1/4 teaspoon oregano
* 1/4 teaspoon ground cumin

Ingredients for the tacos include:

* 1 pound ground beef or ground chuck
* 1/4 to 1/2 cup water
* Shredded lettuce
* Shredded cheddar cheese
* Chopped tomatoes
* Chopped onions
* Sour cream
* Hard or soft shells, whichever your family prefers
* Bottled sauce, hot or mild to suit your family

Add all seasonings in a small bowl and stir to combine them. Brown the ground beef in a large skillet and drain. Add the seasoning and water and bring this to a boil. Reduce the heat to low and allow the mixture to simmer for 20 minutes. Add more water if the beef is too dry.

Serve on hard or soft shells. Put a layer of the ground beef mixture on the bottom of the shell; next add the other ingredients to suit each person. If you like, add sour cream, taco sauce, and shredded cheese.

Quesadillas

Some children will eat anything as long as it has cheese. Why not make them a cheese quesadilla they’ll love? Cheese quesadillas are simply soft taco shells with shredded cheese placed on half of the open shell. Fold the shell over and grill the shell on both sides until the cheese has melted. Variations to the cheese quesadilla include adding shredded grilled chicken, mushrooms, refried beans, and guacamole.

Mexican Sandwiches

Let your child help you make Mexican sandwiches. You’ll need two slices of bread for each sandwich, slices of cheese, mild picante sauce, tortilla chips, and a container of guacamole dip. (You can make your own guacamole dip or purchase some pre-made in the refrigerated section of most grocery stores.)

Begin by placing two slices of bread on a table. Spread guacamole dip on one of the slices of bread. Spread picante sauce on the other. Let the children crunch up tortilla chips and place them on the sandwich. Place a slice of cheese on one side of the sandwich and then close it up. Add black olives, lettuce, and tomatoes if your child likes those items.

These are just a few Mexican foods your kids will love. If you take them out to a Mexican restaurant, order a sampler platter or at least one dish no one has tried before. This way you’ll be encouraging your children to try something new. Who knows, it may become their new favorite!

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In a mixing bowl, combine the following ingredients:
1 pound ground extra-lean beef
1/2 cup white onion, peeled and chopped
2 tablespoons Italian parsley, chopped
1 teaspoon fine salt
1/2 teaspoon freshly-cracked black peppercorn
1/2 teaspoon chili flakes
1 teaspoon garlic powder
1/4 teaspoon paprika powder
2 teaspoons Worcestershire sauce
1 piece whole egg
1/4 cup milk
1/4 cup dry bread crumbs

Mix the meat mixture thoroughly while heating in a skillet:
1/4 cup olive oil

Divide the ground meat into 12 equal portions and shape
into meatballs. Fry the meatballs to a nice golden
brown. Remove from pan and set aside.

Remove excess oil from pan. Return over low heat. In
the same pan, add:
1-1/2 cups tomato sauce
1/2 cups beef broth
1/2 cups brown sugar
2 tablespoons vinegar

Bring to a simmer to reduce the sauce, stirring constantly
and scraping the bottom of the pan to remove any brown bits.
When the desired consistency is achived, season to taste with:
fine salt
freshly-cracked black peppercorn

Add the fried meatballs into the sauce. Continue to cook over
low heat until the meatballs are heated through and well-coated
with the sauce. Serve with steamed rice.

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Drain the following vegetables:
1 can sliced carrots
1 can new potatoes
1 can green beans

Reserve and mix all the vegetable liquid. To this, add:
1-1/2 cups beef stock

Set aside. Heat a 4-1/2 quart soup pot or Dutch oven over
medium heat. Into it drizzle:
3 tablespoons vegetable oil

Meanwhile, combine:
1/2 c. all-purpose flour
1 teaspoon fine salt
1/2 teaspoon ground black pepper

Dredge into the flour mixture:
1 pound boneless sirloin, sliced 1-inch cubes

Reserve the left-over flour mixture. Shake off excess flour
mixture from meat. Raise the heat of the soup pot or Dutch
oven. Sear the beef on all sides.

In the meantime, peel and chop:
1 large white onion

Lower heat of the pot to medium and add the chopped onion.
Saute until translucent. Pour in:
1/2 cup Cabernet Sauvignon

Bring to a quick boil and simmer for about 3 minutes. Dust
with the reserved left-over flour mixture. Stir and simmer
for a minute. Add the combined vegetable liquid and beef
stock, and then add:
1 piece bay leaf
1/4 cup real bacon bits (optional)
1 teaspoon granulated garlic or garlic powder
1 teaspoon dried thryme.

Again bring to a quick boil and then to a simmer. Cover.
Simmer for about 5 minutes. Add the drained vegetables.
Continue cooking until it is heated through. If the
consistency of the stew is too light, you may thicken with
a mixture of:
cornstach
water or beef stock

Season to taste with:
fine salt
freshly-ground black pepper

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In a heated large non-stick skillet, heat:
1 teaspoon vegetable oil

Adjust to medium heat, add:
1 large white onion, coarsely-chopped

Saute and then put:
2 teaspoons bottled minced garlic

Continue cooking until translucent. Over high heat,
saute:
1-1/4 pounds lean ground beef

Cook, turning and breaking meat until browned
for about 5 minutes. Lower the heat, add:
2 tablespoons brown sugar, firmly-packed
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 cup tomato sauce
1/2 cup catsup

Mix all the ingredients thoroughly. Simmer for
abount 5 minutes, constantly stirring. Season with:
fine salt
ground black pepper

Continue to simmer for another couple of minutes.
Serve on slightly-heated or toasted hamburger buns.

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In a mixing bowl, combine:

1 pound beef tenderloin, sliced into strips
2 tablespoons soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 teaspoon ground black pepper

Set aside. Heat a stainless-steel wok. Add:

1 tablespoon cooking oil

Saute:

1 tablespoon fresh ginger, minced

Stir-fry until aroma comes out. Add the seasoned meat. Continue to saute until it changes
color and juices come out. Simmer uncovered, stirring frequently. When almost dry and meat
is cooked, put in:

2 cups broccoli florets, already blanched
1 small can whole kernel corn, thoroughly-drained

Stir-fry for another couple of minutes until vegetables are heated through. Sprinkle:

1/4 teaspoon chili flakes

Mix well. Check seasonings and adjust if necessary.

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Heat a skillet. Add:

1/4 cup peanut oil

Heat oil over medium heat. While oil is heating, in a bowl, season:

1 pound sliced beef tenderloin or sirloin

with:

fine salt
ground black pepper

Set aside meat for a while. In a zip lock plastic bag, put:

1/3 cup cornstarch

Add the seasoned meat and toss to coat with cornstarch. Remove meat from the bag and shake
excess cornstarch. Adjust heat to high. Quickly fry in heated oil just to brown. Transfer
meat on a plate with absorbent paper towel. Set aside. Remove excess oil from pan. Over
medium heat, saute:

2 teaspoons fresh ginger, minced

Add:
1 onion, quartered

Cook the onion until soft, mixing constantly. Put back the browned meat. Saute for 2 minutes.
Add:

1 package (16 ounces) frozen mixed vegetables, defrosted

Stir, cook for a minute, and pour in:

1/2 cup bottled sweet and sour sauce

Cover and simer for 5 minutes, stirring regularly. Serve hot on cooked rice. Garnish with sliced
spring onions or leeks.

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Heat a large saute pan and put:
3 tablespoons peanut oil

Heat the oil. Add:
1 package (8 ounces) fresh shitake mushrooms,
already sliced (optional)

Cook the mushrooms, constantly stirring until its liquid
has totally evaporated. Remove from pan and set aside.

In the same pan, saute:
1 tablespoon ginger, crushed & finely-chopped

Continue cooking until its aroma comes out. Add:
3 cloves garlic, finely-chopped

Saute until translucent. Add:
1-1/4 pounds sirloin steak, sliced into strips

Cook stirring constantly for about 5 minutes, and then
put in:
2 tablespoons rice wine

Simmer for about a minute, and then add:
1/3 cup low-sodium soy sauce
1/4 teaspoon ground black pepper
1 package (16 ounces) frozen mixed vegetables
1/2 cup beef stock

Put back the cooked mushrooms, if using. Bring to a quick
boil and simmer for another 5 minutes. Adjust the seasonings
if necessary. Thicken with a mixture of:
1-1/2 tablespoons cornstarch
1 tablespoon water or beef stock

Lastly, stir-in:
2 teaspoons sesame oil

Serve hot on steamed Japanese rice or any rice of your choice.
Before serving, top with:
green onions or scallions, cut 1/2 cm. long

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1/4 C ketchup
1/4 C mayonnaise
2 TBSP lemon juice
1 TBSP sugar
1 TBSP Worcestershire sauce
1 tsp. celery seed
1/2 tsp paprika
1/4 tsp cayenne
3 C cabbage, shredded
1 small yellow onion, chopped fine
1/4 C mayonnaise
2 tsp. white wine vinegar
1 TBSP sugar
1 tsp salt
Corned beef (1 1/2 lb) sliced thin
12 slices rye bread
1 stick unsalted butter
6 slices Swiss cheese

How to Make It:

Place the ketchup, 1/4 C mayonnaise, lemon juice, sugar and Worcestershire sauce in a mixing bowl and whisk being sure the sugar is completely dissolved.
Add the celery seed, paprika and cayenne, stir until mixed well and set aside.
Place the cabbage and onion in a large bowl and toss.
In a separate bowl whisk the mayonnaise, vinegar, sugar and salt together.
Pour the mixture over the cabbage and onions and stir well.
Heat the grill to medium high.
Place the slices of corned beef on the grill and cook 30 seconds or just long enough to heat them through.
Butter one side of each piece of rye bread.
Spread the dressing mixture on the other side of each slice of bread.
Place a slice of cheese on 6 pieces of the bread on the dressing side.
Place all the bread slices on the grill butter side down and toast about 45 seconds or until lightly brown and the cheese is just beginning to melt.
Place the corn beef slices on top of the cheese.
Add the cabbage mixture and top with the other slice of bread.

This is not your typical Ruben sandwich. The combination of these ingredients together will keep them coming back for more. 

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2 TBSP black peppercorns, crushed
1 TBSP mustard seed, crushed
3 TBSP paprika
2 TBSP light brown sugar
2 TBSP kosher salt
1 TBSP garlic powder
1 tsp cayenne
1 (10 lb) rib roast, boneless
1/4 C Worcestershire sauce

How to Make It:

Toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl
Brush the roast with Worcestershire sauce on all sides.
Rub the peppercorn mixture over the roast.
Cover the roast with plastic wrap and refrigerate overnight.
Allow the roast to stand at room temperature for 40 minutes before grilling.
Heat the grill to medium.
Grill the roast over indirect heat for 3 hours for medium 2 hours for medium rate.
The internal temperature of the roast should reach 135 degrees when completely cooked.
Cover the roast loosely with foil and allow to rest 30 minutes before slicing.

A large piece of meat when cold allows any juices to thicken. By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling. A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.

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2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

If you like your ground beef a little rarer you can cook these for about 15 minutes. For more well done meat cook just a little longer.

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