Thursday, July 15, 2010
I love trying new interesting flavors. Tonight I tried mixing up a new spice blend. This one combines cumin--one of my favorites--with cocoa. I used it on two different meats to see how it does. First, I sprinkled it over beef fajitas. Nice flavor to perk up some beef that had already been grilled on prep day as our Triple Play choice. The smoke from the grill combined with the spices was a hit. One boy had it with on a salad witch cheese and salsa. (Please ignore the corn in that salsa--it happens to be his favorite, but is a no-no for lowcarbing) The next boy had his on some salsa rice. The third can choose when he gets home from work. That will finish off the beef. Grown boys sure can eat!
John and I had tilapia. Let me tell ya, this does wonder for that little fishy. I just sprinkled a little over some small frozen fillets and baked them in the toaster oven until they flaked. Very good. I love making this fish in the summer because it is a true E.Z. Fix meal. The toaster oven does not make my kitchen unbearably hot. On the side was some sautéed celery and green onion. I sprinkle mine with jalapeño salt for a bit of heat. John? No. He did let me put a little of the Yucatan spice mix on it though. One warning--my cayenne is getting a little old, so it may have lost some of its fire. You may want to adjust yours accordingly!
Yucatan Spice Mix
1 Tablespoon cumin
1 Tablespoon cocoa
1/2 teaspoon cayenne pepper
1 teaspoon coriander
1 teaspoon garlic powder
1 packet Truvia or equivalent sweetener
1/2 teaspoon salt
Tilapia is nice light summer supper. My big boys can handle heavier dinners, but with the heat index over 110 degrees around here, I am just as glad to have a lighter meal.