Cajun Dust

Sugar-Free Barbeque Sauce (submitted by Dave in NM)

Combine:

• 12 oz. diet Dr. Pepper or Diet Pepsi
• 8 oz. apple cider vinegar
• 8 oz. tomato sauce
• 6 oz. tomato paste
• 4 oz. tequila
• 2 tbsp. bacon bits (diced very fine)
• 2 tbsp. Kikkoman Soy Sauce
• 2 tbsp. Worcestershire Sauce
• 2 tbsp. prepared mustard (table variety)
• 2 tsp. CAJUN DUST
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• ½ tsp. cinnamon
• ½ tsp. clove

Bring all to boil, simmer stove-top (low) for 30 minutes. Keep refrigerated.

Yields approximately 36 oz.

Spicy Baked Shrimp (submitted by Julie in AZ)

• 2 lbs. extra-large, tail on, peeled, deveined shrimp
• ½ cup olive oil
• 3 tbsp. CAJUN DUST
• 3 tbsp. lemon juice
• 3 tbsp. fresh chopped parsley
• 2 tbsp. honey
• 2 tbsp. soy sauce
• Pinch of cayenne pepper (to taste)

Preheat oven to 450 degrees.

Combine all but shrimp, mix well.

Place shrimp in 8×8 or 9×13 pan (depends on how many shrimp). Pour sauce over shrimp and toss to coat.

Bake shrimp until cooked through, stirring occasionally, 15 to 18 minutes.

Note: Best to make sauce at least 1 hour prior to cooking to allow the seasoning to do its thing.

Taco Dust

Taco Mac & Cheese (submitted by Star in IN)

• 1 lb. Lean ground beef
• 2 tsp. (or to taste) TACO DUST
• 3 Tbsp. dried minced onion
• 2 cups favorite pasta shape (mine is cavatappi)
• 1 – 15 oz.  Tomato sauce
• 2 cups water
• 8 oz.  Shredded cheese (for the kids, I use shredded Velveeta)

Brown the beef in a covered skillet.   Add Taco Dust and onion.   Stir in pasta, tomato sauce and water.   Bring to a boil, stirring occasionally.   Cover and turn heat down to simmer for 15 minutes, or until the pasta is tender.   Add cheese, stirring until melted.

Easy, fast, and much, much better than a box.

Amazing Turkey Chili (submitted by Kristin in AZ)

• 3 Tbsp. vegetable oil
• 1.5 lbs. ground turkey
• 1 oz. TACO DUST (about 4 Tbsp.)
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tsp. chili pepper flakes
• 1 Tbsp. tomato paste
• 1 – 15 oz. can of beef broth
• 1 – 7 oz. can salsa
• 1 – 15 oz. can of pinto beans
• 1 – 15 oz. can of kidney beans
• 1 – 15 oz. can of crushed or diced tomatoes
• 1 – 7 oz. can chopped green chile peppers
• 1 medium sweet onion diced
• 1 green bell pepper diced
• Optional garnish: sour cream, green onions, cheddar cheese

Heat 1 Tbsp. vegetable oil in a large stock pot over medium-high heat. Crumble ground turkey into pot, stirring with wooden spoon to break apart as much as possible. Add Taco Dust, coriander, oregano, chili flakes and tomato paste. Mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary until turkey is browned.

Pour in beef broth and simmer to reduce liquid slightly (about 5 minutes). Add salsa, tomatoes, green chiles, pinto beans and kidney beans. Continue cooking at a moderate simmer for 10 minutes. Adjust thickness any time by adding water.

While chili is still cooking, heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Saute onion and green bell pepper, stirring occasionally for 5 minutes or until lightly browned. Add onion and bell pepper to the chili and continue cooking at a very low simmer for 20-30 minutes.

Ladle chili into serving bowls. Top with sour cream, green onions, and cheddar cheese if desired.