Ingredients:
Tzatziki Sauce
Directions: Combine all ingredients for the tzatziki sauce together. cover and chill. Soak Bamboo Skewers in water for minimum half an hour to prevent scorching during cooking.
Cut Chicken breast into approximately 2" cubes. Combine remaining ingredients to make a marinade. Add chicken to marinade coating evenly. Cover and chill. Allow chicken to marinate anywhere from 2-12 hours.
If using a grill preheat to 375F-400F and grill for 6-7 minutes on each side. Alternatively roast in an oven set to 425F for approximately 15-20 minutes. Internal temperature should reach 160F.
Enjoy on a pita with tzatziki sauce and veggies or alongside potatoes, rice, or a salad.
Ingredients:
2 cups long grain rice
41/2 cups chicken, beef or vegetable stock
1 large chicken breast sliced
1 lb shrimp peeled and deveined
1 medium onion diced
1 bell pepper (any colour) diced
2 ribs celery sliced
2 cloves garlic minced
6-8 tbsp Auntie Natt's Cajun Blend divided
Juice of 1/2 a lime
4-6 Tbsp Olive or vegetble oil (more if needed)
1/2 cup chopped cilantro (optional)
Salt to taste
Directions:
In seperate bowls coat shrimp and chicken in half of your Auntie Natt's Cajun Blend reserving about 4 Tbsp for later. Set aside.
Heat a deep skillet, cast iron pan or dutch oven over high heat. Quickly sautee chicken in 2 Tbsp oil. These will cook through fairly quickly and become nice and brown, approximately 5 minutes. Remove chicken from pan and quickly add 1-2 Tbsp more oil and shrimp to pan and cook in the same manner. Remove Shrimp from pan.
Lower heat to medium high and add remaining oil along with onions and celery. Sautee till onions become translucent, 2-4 min. Add bell pepper and garlic and sautee for another 2 minutes. Add remaining 2-4Tbsp Auntie Natt's Cajun Blend to pan and sautee for another minute coating all the vegetables in the spices.
Add rice, stockand lime juice, stir and cover. Bring to a simmer and then lower heat to medium low. Allow to gently simmer for approximately 10 minutes. Uncover and add shrimp and chicken. Cover again and cook for anther 5-10 minutes or until rice is tender. Uncover and fluff with a fork. Add cilantro and salt if desired. Enjoy
*For a vegan option, opt for vegetable broth and omit chicken and shrimp. Add 1 cup of cooked red kidney instead
Ingredients:
1 lb macaroni (you could use penne or fusilli or any other similar sized pasta)
1/2 cup unsalted butter
1/2 cup all purpose flour
2 cups whole milk
2 cups half and half
6 cups grated medium cheddar cheese divided into 4 equal parts (1 1/2 cups each)
4 Tbsp Auntie Natt's Mequite Blend
1 clove Garlic minced
half a medium onion diced small
2-4 Tbsp Olive oil
For the Crumb Topping:
1 cup Bread crumbs
1/2 cup Parmesan Cheese
1 Tbsp Auntie Natt's Mequite Blend
Directions:
** for a fun variation try adding cooked broccoli and bacon to your mix prior to baking.
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