Grilled Taco Spiced Chicken

PREP TIME: 25 Min

TOTAL TIME: 25 Min

SERVINGS: 4

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 teaspoon dried oregano leaves

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/4 cup barbecue sauce

2 tablespoons chili sauce

1/2 teaspoon ground cumin

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1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

Source: bettycrocker.com

Cajun Shrimp Po Boy (via CookingChannelTV)

Serves: 4
Total Time: 50 minutes

Ingredients

• Vegetable oil, for frying
• 2 cups all-purpose flour
• 3 tablespoons Creole seasoning
• 4 eggs, whisked
• 2 cups seasoned panko breadcrumbs (recommended: Progresso Panko Crispy Bread Crumbs Italian Style)
• 20 large shrimp (21/25), peeled and deveined, tails removed
• Kosher salt

• 2 cloves garlic, grated
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 4 hoagie rolls, split
• Tartar Sauce, recipe follows
• Green or red leaf lettuce, for garnish
• 1 tomato, thinly sliced
• 1 cup shredded red cabbage

TARTAR SAUCE:

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped cornichons
• 2 tablespoons whole grain mustard
• 1 tablespoon chili sauce

• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh parsley
• Kosher salt and freshly cracked black pepper

Directions

Preheat the oven to 350 degrees F.Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.

In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.

 

 Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/cajun-shrimp-po-boys-recipe/index.html?soc=fb

Bison Meatballs

Photo Credit: CNN Eatocracy 

1 lb ground bison
1 egg, lightly beaten
1/4 cup breadcrumbs
Cumin, salt and pepper to taste
1 large can pureed tomatoes
1 clove garlic
1 large shallot, diced
2 or 3 sprigs of sage

Mix the bison, egg, breadcrumbs and seasoning in a bowl. Form into meatballs the size of golf balls and let them rest for 20 minutes.

Heat olive oil in a large pan with high sides. Add the meatballs and sear on all sides. You’re not trying to cook them through, just get color on the outside. Remove meatballs once they’re brown and reserve.

Add a touch more olive oil to the pan, reduce the heat and sauté shallots and garlic. Scrape up the burnt bits of bison as you go. Add the tomatoes and sage and let simmer for 10 minutes, never letting the sauce boil. If it gets too thick, add some stock or water.

Return the meatballs to the pan and simmer in the sauce until they’re cooked through. Serve meatballs and sauce over pasta.

Source: http://eatocracy.cnn.com/2012/07/09/national-bison-month/?hpt=ea_bn2

Bobby Deen's BLT Steak Salad

INGREDIENTS

• One 1-pound flank steak, trimmed
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Nonstick cooking sprayc
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon cider vinegar

• 1 teaspoon Dijon mustard
• 6 cups romaine lettuce, torn into bite-size pieces
• 1 cup halved cherry tomatoes
• 1 small red onion, finely chopped
• 1/4 cup crumbled blue cheese
• 2 slices crisp-cooked turkey bacon, crumbled

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DIRECTIONS

Sprinkle the steak with 1/2 teaspoon of the salt and the pepper. Spray a nonstick grill pan with cooking spray and set over medium-high heat. Add the steak and cook 5 minutes on each side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut the steak on an angle against the grain into 12 slices.

Meanwhile, whisk together the oil, vinegar, mustard and remaining 1/4 teaspoon salt in a large bowl. Add the lettuce, tomatoes andonions and toss to coat well. Transfer the salad to a platter. Top with the steak slices and sprinkle with the blue cheese and bacon. Serve immediately.

Per Serving: 181 Cal; 20 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 3 g Carb; 1 g Fiber; 2 g Sugar; 81 mg Calcium; 2 mg Iron; 590 mg Sodium; 37 mg Cholesterol

Source: http://www.cookingchanneltv.com