Grilled Pork Tenderloin with Cherry Compote

PrintGrilled Pork Tenderloin with Cherry Compote Ingredients1 pork tenderloin - rinse in cold water and pat dry. 1/2 jar Cherry Preserves - we like tart cherry Flower Power EVOOInstructionsBrush olive ...

Health-ify and Flavor-ify – Grilled Grouper

PrintHealth-ify and Flavor-ify – Grilled Grouper Ingredients1# Grouper fillet Feisty Fish EVOO Heirloom cherry tomatoes 1 tablespoon red wine vinegar Fresh basil InstructionsRinse fish in cold water and pat dry ...

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Super Bowl Chili – Serves a crowd

FullSizeRenderThis is my favorite chili recipe. Easy to make and always gets a compliment. I mix up the beans for a little extra flavor, color and texture. I made this and warmed up some cornbread and biscuits (pictured) I took home from the Reata Restaurant in Ft. Worth, Texas.

3 pounds Ground beef or turkey

3 tablespoons Wow-A Chihuahua

1 tablespoon chili powder

2 – 28 oz. cans of tomato sauce

1 large can of tomato paste

4 cans of Hunts stewed tomatoes with onions, cumin and jalapenos

1 can of each, black,  garbanzo, light red kidney, and Cannellini (white kidney) beans rinsed well

1 tablespoon sugar – to cut the acid

Brown your meat in a little EVOO in a BIG pot. Drain any fat if there is any, add Wow-A Chihuahua, chili powder, and stir well. Add tomato sauce, stewed tomatoes, and tomato paste. Stir well and let heat thoroughly. When heated, not boiling, simmer for 10 minutes stirring to prevent any sticking. Add the beans in and heat up till warm.

Serve with dollop of sour cream, diced avocado, and fresh cilantro. Of course cornbread is a must. See our cornbread recipe if you can get some to go from the Reata, under Wow-A Chihuahua.

 

Mom’s takes 2nd place in the Peoples Choice awards!

We’re so proud! Mom’s took 2nd place in the spice/Rub category at the 2015 Zest Fest in Dallas, Texas! In a blind tasting of numerous spice blends and rubs, we were the second place winner in the Peoples Choice competition.

Peoples Choice awards. 2015 Zest Fest

Peoples Choice awards. 2015 Zest Fest

Suzi’s Stuffed Grilled Jalapenos – serves 10

This recipe is so darn good, I’ve made it twice in a week!

6 center-cut bacon slices – cooked and finely chopped – divided
8 ounces cream cheese, softened (about 1 cup)
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup)
1/2 cup minced green onions – save a little for garnish
2 teaspoons fresh lime juice

2 teaspoons Wow-A Chihuahua (or more if you want it really, really hot)

2 garlic cloves, crushed
18 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato drained well – I love the cherry heirlooms

Saute’ onion and garlic for 1 minute. Mix into a bowl with cream cheese, lime juice, 1/2 of the bacon, cheddar cheese,  and Wow-A Chihuahua. Fill jalapenos with mixture and then top with tomato and remaining bacon. Put on a grill pan and blister the peppers. Garnish with fresh cilantro and green onion.IMG_9576