Category Archives: Condiment

Easy Beef Tacos

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One of the meals that we look forward to on a regular basis are Tacos. Here’s how I easily make them up for just the two of us as an easy weekend lunch. If you make this for dinner, this style of ‘burrito taco’ also makes a great carry-forward for tomorrow’s lunch if you don’t add any fresh vegetables. This whole meal usually takes less than 15 minutes to make.

These tacos are quick to eat and not as messy as usual due to a couple simple tricks

These tacos are quick to make, and not as messy as usual due to a couple simple tricks

Easy Beef Tacos
(makes 10 tacos)

1lb Lean Ground Beef

Taco Seasoning

Sharp Cheddar Cheese, grated

Taco Sauce

Guacamole

Soft Taco Shells

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1. Brown ground beef until almost cooked. Add taco seasoning to meat but do not add any additional water. Stir until meat is fully cooked. Drain in colander.
I like to use my potato masher to break the meat up.

The better you drain the meat, the less drippy mess your taco will make down your favourite shirt!

2. Lay soft taco shells side-by-side on your cookie sheet.

3. Grate cheese over taco shells. Place the cookie sheet into a pre-heated oven (350*F) for 3-5 minutes until cheese is melted and shells are softened.
Watch your oven closely so that you do not burn your taco shells.

4. Cut off the corner of your taco sauce and guacamole, and drizzle the sauces up the centre of each taco shell.

5. Add the cooked, seasoned beef to the top of each taco. Grate a bit more cheese over top the meat, and allow it time to melt.

6. You could then top with sliced iceberg lettuce and diced fresh tomatoes, but we rarely have those on-hand in the Winter.

I usually smear re-fried beans on the bottom of each taco shell before adding the first layer of cheese and baking… but I forgot to defrost the 1/2 can in time for making these.

You can double or triple the meat and freeze in ready-to-go packages for next time if you want to speed this process up.

How do you like your tacos?
What is your go-to topping for your favourite tacos?

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Super Easy Salsa

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One of the potluck items I was constantly being asked to bring to work by my co-workers years ago was my Epicure Selections’ Poco Picante Salsa. This SUPER easy Salsa recipe is great for a quick snack, or to add spiciness to any dish you have on the stove for dinner.

This salsa is SO easy and SO delicious that you won't ever buy pre-made salsa again

This salsa is SO easy and SO delicious that you won’t buy pre-made salsa again

Super Easy Salsa

1 – 796mL can Diced Tomatoes

Juice of 1/2 Fresh Lime

2 tbsp Epicure Selections Poco Picante Salsa Mix

Nacho Chips

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1. Drain the can of tomatoes, but catch the tomato juice
as it’s great to cook rice in tomorrow.

2. Place tomatoes, salsa mix and the lime juice into
your food processor and pulse 5 times.

3. Re-drain the salsa one more time, and serve.

It’s really that easy.

Other uses for this salsa…

– Add to cooked rice or quinoa to create a spicy side dish

– Use with your favourite Mexican recipes like my Beef Tacos

– Use as a pasta sauce for a spicy, Italian-Mexican fusion dish

– Marinade and cook chicken breasts in this Salsa

– Use at breakfast with your favourite egg dish

What do you love Salsa on top of?
Are you a fan of the hot stuff? Or do you prefer a more mild Salsa?

Homemade Korean BBQ Sauce

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For those of you who are reading my Manitoba-Made Beef Short Ribs recipe at a distance and want to make them using a similar Korean BBQ sauce that you can easily make at home… please give this a try.

Korean BBQ Sauce & Marinade Ingredients

You will probably find that you have all the necessary ingredients in your kitchen right now

Korean BBQ Sauce & Marinade

1 cup White Sugar
1 cup Soy Sauce, low-sodium
1 cup Hot Water
1 teaspoon Onion Powder
2 cloves Fresh Garlic, minced
1 tablespoon Fresh Ginger, grated
6 Green Onions (whites only), chopped
1 tablespoon Lime Juice
2 teaspoons Sriracha

1. In a medium saucepan over high heat, whisk together sugar, soy sauce, water, onion powder, garlic and ginger.

2. Bring to a boil.

3. Reduce heat to a low setting, and simmer at least 5 minutes.

4 Remove the mixture from the heat and cool it for 5 minutes.

5. Whisk in green onions, lemon juice and sriracha.

6. Cool and strain to store in a tightly sealed container in your fridge for up to a month. Or make a triple batch of my Manitoba-Made Beef Short Ribs using all of this sauce! You can probably omit the orange juice in that ribs recipe if you’re using this thinner sauce.

This recipe also makes a great marinade for any meat, especially chicken. Enjoy!

Makes 3 cups of yummy goodness

Makes 3 cups of yummy goodness

NOTE: If you find that the consistency is too thin for what you’d like, substitute brown sugar for the white sugar, and simmer the final mixture on low for a couple of hours to reduce it to a more sauce-y texture. You could also take 1/4 cup of your final sauce while it is hot and shake it with 1 tbsp. cornstarch to thicken, then add that mixture back into the whole pot and whisk together.
What is your favourite homemade BBQ Sauce recipe?
Please feel free to share it in the Comments section below.

Spicy Marinated Mushrooms – A Great Holiday Appetizers

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At this time of year it’s a great idea to have a few last-minute appetizers to pull out of your fridge to wow unexpected guests. These marinated mushrooms are super easy to make, and hold well for 3 to 5 days in the fridge, or can try canning them for a longer-lasting product.

Tender, spicy mushrooms for the fungi-fan in your family

Tender, spicy mushrooms for the fungi-fan in your family

Spicy Marinated Mushrooms

1/2 bag White Button Mushrooms, small
2 teaspoons Salt
1/2 Cup Olive Oil
3 tablespoons Rice Vinegar
5 Garlic Cloves, thinly sliced
3 Green Onions, thinly sliced
2 tablespoons Soy Sauce, Low-Sodium
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Sriracha (or more)

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1. Boil a large pot of salted water.

2. Place the mushrooms whole into the boiling water for 7 minutes.
I do not recommend washing your mushrooms until just before you are going to cook them – a light washing is fine. I scrub mine 4 at a time in my hands under running water.

2. In a small bowl, whisk together olive oil, vinegar, garlic, green onions, soy sauce, red pepper flakes, and sririacha.

3. Once the mushrooms are done boiling, drain them, and place them into a large resealable container.

4. Pour the liquid over the mushrooms, stir together, and cover with the lid.

5. Let your container sit on your kitchen counter to cool.
Allow the mushrooms to begin their marinading process at room temperature for a couple of hours.

6. Then you can refrigerate your mushrooms, and use as needed.

7. Create an Antipasto Platter by adding Roasted Red Peppers and Roasted Garlic. Serve the mushrooms with on a platter with room-temperature cheeses, deli meats and crackers or baguette.

TIP: The spicy taste is great!!! For a more intense flavour, pull the mushroom stems out of the caps before boiling which will allow the marinade to permeate into the mushroom from the inside.

These little, succulent snacks go well with any appetizer spread

These little, succulent snacks will go well with any appetizer spread you can dream up this Holiday season

Other Uses…

* Diced the marinated mushrooms up and use as a condiment on burgers or beef dip sandwiches.
* Mince them up to use as a mushroom tapenade on french bread.
* Pop off the stems, and pipe in some soft cheese like Boursin for a fancier appetizer.
* They’d be a great accompaniment to any steak.
* Excellent choice for use in any salad, especially to dress up a Caesar salad with fresh tomatoes.

What do YOU like to have with these mushrooms?
Please feel free to share your uses below in the Comments section.