Fun Recipes
Divine Pot Roast (Using Divine Seasonings Dry Rub)
Ingredients:
-
1 teaspoon olive oil
- 1 (3-pound) boneless chuck roast, trimmed
- 1 teaspoon Sal de Pueblo Mexican Salt
- Divine Seasonings Dry Rub
- 1/4 teaspoon freshly ground black pepper
- 2 cups coarsely chopped onion
- 1 cup dry red wine
- 3 garlic cloves, chopped
- 1 (14-ounce) beef broth of your choice
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Directions:
- Preheat oven to 350º.
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle
chuck roast with Divine Seasonings Dry Rub, Salt and Black Pepper.
Add roast to pan; cook 5 minutes, turning to brown on all sides.
Remove roast from pan. Add onion and garlic to pan; sauté 8 minutes
or until tender. Deglaze with red wine. - Return browned roast to pan. Add the beef broth to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.
Shrimp Fajitas for Two (Using Divine Seasonings Dry Rub)
Ingredients:
-
12 Jumbo Shrimp Peeled and Deveined
-
½ Red Pepper Sliced
-
½ Poblano Pepper Sliced
-
¼ White Onion Sliced
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½ Tsp Sal de Pueblo Mexican Salt
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1 Tsp of Divine Seasonings
-
2 oz Olive Oil
-
¼ Cup White Wine
Directions:
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Heat your sauté pan, add olive oil
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Add peppers, onions, and Sal de Pueblo salt to the pan and cook for 2-3 minutes
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Add shrimp and Divine Seasonings to the pan and cook for 1-2 minutes
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Add white wine and cook until shrimp is done
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Serve with Rice and Tortillas
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Garnish Optional: Salsa Fresca, Hot Sauce, Lime
Hibiscus Iced Tea (Using Hibiscus Flower Tea)
Directions:
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Place 2 oz. of dried hibiscus flower in a pot with one gallon of cold water on stove top
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Bring to a boil and lower heat to a simmer for about 5-10 minutes.
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Turn off heat and let sit for approximately 20 minutes.
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Strain. Sweeten to taste.
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Refrigerate, or Serve over Ice.
Mexican Salt Chocolate Fudge (Using Sal de Pueblo Mexican Salt)
Ingredients:
-
2 cups (12 oz bag) semi-sweet chocolate chips
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1 can (14 oz) sweetened condensed milk
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1 ½ tsp Mexican vanilla extract
-
¼ tsp of Sal de Pueblo Mexican salt
Directions:
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Line a 9-inch baking dish with aluminum foil.
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In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
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Once smooth, take off heat and stir in vanilla and Mexican salt.
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Pour into baking dish and refrigerate for two hours. For added texture sprinkle more Mexican salt on top to taste.
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When ready pull from foil and cut into squares