Tag Archives: southwest

Cowboy Burgers!

CowboyBurgers 092

I’ve been told that my regular burgers are pretty damn tasty. I usually keep it simple and just throw in some garlic and onion, along with salt, pepper, cayenne, and ginger powder. This time though, I decided that I was going to have a bit more fun. I was toying with the idea of a Japa-Burger (Asian Inspired toppings and seasonings…Similar to the Japadog hot dog franchise ), but after looking around my refrigerator, I settled on a Texas/BBQ/Cowboy Burger.

This recipe Makes 6-8 burgers

  • 2lb grass fed beef
  • 3/4 Vidalia onion
  • 3 garlic cloves
  • 2 bell peppers (yellow + orange)
  • Kalustyan’s Southwest seasoning
  • 1 tablespoon Ginger powder
  • 2 tablespoons coconut aminos
  • 3 tablespoons stone ground mustard
In a pan, cook the onion, garlic, and peppers in an oil or fat of your choice. I used sesame, but I bet Tallow or Duck Fat would be better. I kept the heat at low/med and let the onions cook a little while I chopped the peppers, and then added them. towards the end, when they are getting soft, sprinkle them with Kalustyan’s Southwest seasoning. Take off the heat.
Put the ground beef in a big bowl. Squeeze in the mustard, coconut aminos, and ginger powder, plus a little more southwest seasoning. Pour in the vegetables, and as soon as you can work it, mix everything together making sure it is well combined.
Form patties, and cook to your desired done-ness. These just took a few minutes on the George Foreman grill
Top with Guacamole and BBQ Sauce (I used some leftover Paleo barbeque Sauce from when I made ribs) and garnish with a piece of raw pepper.
CowboyBurgers 091

Earth and Spice Mushroom Chicken

Shown Here Served with Grilled Zucchini

Shown Here Served with Grilled Zucchini

This recipe is a really simple way to spice up chicken and mushrooms. The seasoning gives it a really nice smokey kick, and compliments the earthy flavors of the mushrooms with a nice heat and richness. I served it with grilled zucchini, but you could serve it with rice if you are not staying away from grains, or potato if you’re looking for something a little more robust. I didn’t have anything to soak up the juices on my plate – so I just drank them, it was really yummy.


  • 1 tbsp Sesame Oil (or a fat source of your choice)
  • 1 large shallot chopped
  • 2 large cloves garlic chopped
  • 1 package (about 15) Baby Bella mushrooms sliced
  • 2/3 cup chicken broth
  • 1-1.5 lbs Chicken Breast Tenders cut into chunks
  • 1-2 tbsp Kalustyan’s Southwest Seasoning
  • 1-2 tbsp Unsweetened Cocoa Powder
  • 1 tbsp Coconut Aminos (optional)

In a pan over medium heat, saute the shallots and garlic.

After they get going, add the mushrooms, cover and give it a shake to toss, and let it cook for a minute or two.

Sprinkle the southwest seasoning, and stir briefly, before adding the chicken broth, coconut aminos, and cocoa powder.

Stir to combine everything and  let simmer for 5 minutes.

Add the chicken, cover, and let simmer until the chicken is cooked through.

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