Flower Food is a CBD cooking oil company. As of now they offer Rosemary Garlic Oil and CoCo Loco, a coconut oil blend (MY FAVE). If you’re new to cooking with cannabis, this is a great place to start if you want to enter the realm of greatness.
CBD is all relaxation without intoxication and is one of the most found chemical compounds in the cannabis plant. Unlike the more famous molecule THC, CBD is completely non-psychoactive. So don’t expect to get “high” off of this organic chemical just enjoy the chill vibes one drop at a time.
About these salmon tacos shall we?
- Salmon (skin on)
- Jalapeños 2-3
- Purple cabbage
- Garlic paste (usually sold in a tube).
- Spices: red pepper flakes, black salt, fresh ground pepper.
- On a flat grill plan that is preheated, place olive oil and your salmon filet with skin on faced skin side down. Let’s make it crispy.
- On the meat side up, spread garlic paste and spices, and 5-7 drops of GARLIC ROSEMARY CBD OIL, rubbing everything around with a spoon.
- Chop your jalapeño slices and add to your pan, let them brown.
- 10 min following, flip over your salmon to the meat side down. Let sit for 10-13 min more on medium heat or maybe a little more depending on how thick you Salmon piece is.
- While your salmon is cooking, shred some salmon, and warm you your tortillas.
- You can serve with rice and beans or eat them alone.
- Remove your salmon and strip/ chop your meat into taco size pieces.
- Plate your tortillas, salmon, cabbage and add things like chopped tomatoes, jalapeños, or guacamole to make it bomb-er.
To purchase your own CBD Oil from Flower Food that you can add to any food or beverage hit them up on Instagram at @flwrfood and tell them I sent you!
Let’s taco’bout something else other than tacos, no? Quesadillas. A tortilla stuffed with anything you’d like and most importantly, cheese. A hispanic comfort food that all ages and diversities can enjoy. So yummy and delicious Donald Trump would build a wall around it just so he wouldn’t have to share.
For this simple version, I was graced with some beautiful and aromatic Hatch Chiles from Melissa’s Produce. Being that these delicious chiles are hard to get your hands on because they are only available between the summer months of Aug-Sept, this New Mexico native chile is a must try fan favorite. Moderately mild-medium in spice heat this chile pairs perfect with cheese and or salsa, so I took to it to make the cheesiest thing of all, a carne asada quesadilla! Shall we?
- Melissas Hatch Chiles
- 1lb carne asada (flank steak)
- Cheese: Cotija and Queso Fresco
- Flour tortillas (2 tortillas per person as far as serving size goes, this makes 4 quarters).
- Crema Mexicana
- Spices for the meat: garlic salt, seasoning salt, black pepper, red pepper flakes, lime and cilantro.
- Turn on your oven to 375. In a mixing bowl, mix your meat and all spices to cook. Cook thoroughly between 10-15 minutes.
- Grabbing your tortillas its time to spread around the rest of your ingredients. On a cookie sheet or bake fresh dish, place your flour tortillas with a cheese blend mix, slices of hatch chiles and a cooked flank steak chopped into meaty chunks/ strips.
- Once the face up, loaded tortillas, are melted down, its safe to say that both halves should be reintroduced and spread about for evenness.
- pour over your crema mexicana and scoop some Tapatio and or guacamole to get the ultimate simple and yum recipe using carne asada and hatch chiles.
Another Tuesday in the books and another amazingly simple delicious recipe to enjoy! This dish, unlike tacos, is still something everyone can enjoy and make their own from ingredients to spices. Let’s dive right in shall we?
- 1oz tequila
- 1 whole lime
- cabbage (to shred)
- 1 avocado
- salsa (pico de gallo: tomatoes, onions, jalapeños, cilantro)
- corn tortillas
- black refried beans
- In skillet you will cook your chicken breasts with lime and tequila and some crushed red pepper. Once it is cooked, remove it from the skillet and let it cool before your shred it.
- While the chicken is cooking you can take this time to prep your avocado, salsa, chop/ shred your cabbage and, get your black beans ready.
- shred chicken
- Fry your uncooked tortillas in olive oil until crispy golden color is reached and place them on a napkin to remove excess oil.
- in this order: spread black beans, cabbage, chicken, salsa, and avocado on your tostada. I squeezed some fresh lime and garlic on top for extra flavor as well as crushed red peppers because spice is what I do best.
Enjoy this simple recipe for a party, having friends over, cooking for you and the fam or just keeping yourself happy! Until next time!
Sometimes I play Chopped grabbing the first veggie, protein, and starch I can find, just to see what I would make. I know. I’m special lol. So this time. My ingredients came to be:
Shrimp, an eggplant and tortillas…
I’m sorry, but what else is there to do than make delicious ass tacos, and so it was!
I wanted to add a little spice like I usually do. I chose an Asian take and included Sriracha for the ultimate kick. Also incorporating cilantro and red bell peppers to compliment the savor.
I sautéed the deveined and raw shrimp in dried ginger flakes and garlic cloves as well as the minced peppers. The chopped eggplant was sautéed in 2 table spoons of soy sauce. This way each crunch would be loaded with flavor.
Warming up tortillas is easy. You can flip then back and forth over a stove burner to gain a small charred flavor or you can wrap them in a damp paper towel in the microwave for one minute. To each his/ her own.
Now it’s time to add the caliente and kick up the spice level. I chose Sriracha because I love it’s vinegary, gingery, bite. Especially when paired with shrimp!
I hope you enjoy these tacos as much as I did! The tacos and your Tuesday.
Tis the season for fresh and funky and nothing says that more than a fusion taco. Unfortunately I can’t stay away from latin plates: tacos, burritos, enchiladas, I’m hooked. It’s just that the same flavors can get a little redundant at times. I found myself craving Gyu-Kaku Korean BBQ but my inner taco-tuesday sensors started to tingle too. Continue reading “Homemade Gyu-Kaku Korean BBQ Tacos”
Whether it’s “on a Tuesday”, or just a muggy hot day in summer, you can NEVER go wrong with tacos! This is my spin on Carne Asada tacos infused with a sweet grapefruit citrus kick and just the right amount of spice! Continue reading “Citrus Carne Asada Tacos”