Blackened Tuna Spice mix

1 tablespoon smoked Paprika
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon Sugar
1/2 teaspoon black pepper

Store in tight lid container for up to 3 months.

Heat 2 tablespoons oil in pan over medium high heat. Coat tuna steaks each side with seasoning. When oil smokes, add tuna steaks to pan. Sear 1 minute each side. Reduce to medium heat and cover for 2 minutes.

Easy Korean Beef Bowl

4 servings Cooked rice
1 small onion chopped
3 cloves garlic chopped
2 carrots julienned
1 lb cooked ground beef

Sauce:
3 tablespoons Hoisin sauce
3 tablespoons Soy sauce
1 tablespoon cooking Sherry
1 tablespoon Sugar
1 tablespoon toasted sesame oil
red chili flakes to taste
1/2 teaspoon Ginger

Make rice for 4 bowls

Heat 2 tablespoons oil in wok. Cook onions garlic and carrots, cook 4 - 8 minutes. Add ground beef and stir together. Add sauce. stir and cook until heated through.

Put rice in bowls add beef mixture on top and sprinkle with sesame seeds.

Mom's Taco Seasoning

2T Chili Powder

2T Paprika
1T Ground Coriander
1T Garlic Powder
1T Salt
2t Ground Cumin
1/2t Crushed Red Pepper Flake
1/2 t Black Pepper
1t dried leaf oregano

Mix thoroughly. Add 1 to 1 1/2 T and 1/2c water to 1 lb of meat (beef/chicken). Cook on medium heat 5 - 10 min.

Spicy Red Rub

3 tablespoons smoked Paprika
3 tablespoons ground Cumin
1 tablespoon Kosher Salt
2 tablespoons Sugar
1 1/2 tablespoons ground Cloves
1 tablespoon Chipotle Chili powder
1 tablespoon ground Mustard


Combine all ingredients in a container with a tight fitting lid. Stores for up to 3 months.

Cucumber Yogurt Sauce (Tzatziki)

3 cloves of Garlic
1/2 cup white vinegar
4 cups Greek Yogurt
1 large cucumber, peeled, trimmed, seeded, cut into 1/4" dice
3 tablespoons chopped fresh Dill
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper


Combine the garlic and vinegar in a blender, puree until smooth. Combine the yogurt and blended garlic in a bowl. Whisk the garlic into the yogurt.

Fold in the cucumbers, dill, salt and pepper.

Keep in a container with a tight lid in the refrigerator for up to a week.

Spicy Chicken Tacos

1 lb ground ckicken
2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon gyro spice mix
1 tablespoon spicy red rub
chopped bell pepper
chopped onion
2 tablespoons white vinegar
kosher salt
ground black pepper
Greek yogurt sauce.

Combine the chicken, oil, sliced garlic, spice mix and red rub in a medium pot over medium heat. 

Cook stirring to combine. 

Stir in 2 cups of water. Add the onions and peppers and vinegar. Season with salt and pepper to taste. 

Reduce heat and simmer until thickened and the liquid has evaporated. 

Fill taco shells and add Greek yogurt sauce as desired.

Gyro Spice Mix

1/4 cup Ground Cumin
1/4 cup Ground Cardamom
2 tablespoons cinnamon
1 tablespoon ground cloves
1 tablespoon ground black pepper
2 1/2 teaspoons Kosher salt

Combine all ingredients in a jar with a tightly fitting lid. Stir to thoroughly mix. The mixture will keep tightly covered for up to 3 months.