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Gringo Taco

Cook Time 20 Minutes

Serves 4

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro, optional garnish
  • Crema, optional for garnish
  • Hot sauce, optional for garnish

Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.

 

Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.
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Gringo Taco

Gringo Taco

Author Mark & Fey
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Course Dinner, Lunch, Meal Prep
Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro optional garnish
  • Crema optional for garnish
  • Hot sauce optional for garnish

Instructions

  • Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
  • Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.
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Fast and Hot Baby Back Ribs

Cook Time 20 Minutes

Serves 4

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro, optional garnish
  • Crema, optional for garnish
  • Hot sauce, optional for garnish

Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.

 

Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.
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Fast and Hot Baby Back Ribs with Smoky Chipotle BBQ Sauce

Author Mark & Fey
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Course Dinner, Meal Prep
Keyword Ninja, Pork, Pork Ribs, Spiceology

Ingredients

  • 2 racks baby back ribs about 4 pounds total
  • 3 tablespoons Salt Pepper + Three Chiles our spice blend from Spiceology
  • 3 tablespoons Worcestershire
  • 1 1/2 cups ketchup
  • 1 tablespoon Worcestershire
  • 1/4 cup light brown sugar
  • 1/2 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 chipolte pepper + 1 tablespoon adobo sauce
  • 1 large orange zested and juiced

Instructions

  • Prep the ribs for grilling by removing the touch membrane on the rib side of each rack. Wiggle a finger under the membrane in the middle of each and then pull up for easy remove. Cut each rack in half. Season the ribs on all sides with the Salt Pepper + Three Chiles seasoning and add a few dashes of Worcestershire to each rack. Wrap each rack in foil, meaty side down so they can cook in their own juices.
  • Heat your grill to 300 degrees F, we’re using the Ninja Woodfire Outdoor Grill. Place the rib packs on the grill and cook for 2 to 21/2 hours until the ribs reach 200 degrees F. Remove from the grill and cool for 10 minutes.
  • While the ribs cool, combine the sauce ingredients in a pot. Use an immersion blender to combine the ingredients. We like the Ninja Foodi Power Mixer for easy clean up. Bring the sauce to a simmer and cooke for about 8 minutes until thickened.
  • Cut the ribs in to 2 bone pieces. Heat the grill to high and if you’re using the Ninja Woodfire Outdoor Grill you can add smoke too. Cook for 3 to 4 minutes on each side, basting with sauce until the ribs are glossy and gorgeous, like Mark’s head.

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Lemon Thyme Whole Roasted Chicken

Cook Time 20 Minutes

Serves 4

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro, optional garnish
  • Crema, optional for garnish
  • Hot sauce, optional for garnish

Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.

 

Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.
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Lemon Thyme Whole Roasted Chicken

Author Mark & Fey
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Course Dinner, Meal Prep
Keyword Chicken, Poultry, Spiceology
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 to 5 pound broiler/fryer chicken, air chilled
  • 8 to 12 teaspoons Lemon Thyme Juicy Bird Brine Blend our brine blend with Spiceology
  • 2 large lemons halved
  • 1 punch fresh parsley for garnishing

Instructions

  • At least a day before roasting, remove the neck from the chicken and pat dry with paper towels. Season inside and out with Lemon Thyme Juicy Bird Brine Blend. Refrigerate uncovered for at least 24 hours. Use butchers twine to tie the chicken’s drumsticks together.
  • Heat a gas or charcoal grill for medium indirect heat (about 375 degrees F). Roast the chicken for 45 minutes to 1 hour or until the chicken reaches about 160 degrees F. Rest the bird for 10 to 15 minutes or until it reaches 165 degrees F. While the chicken roasts, char the lemons over direct heat for 3 to 5 minutes.
  • Serve the chicken with the lemons for squeezing.

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