Recipes For Smoky Text Mex Seasoning

Here are few delicious recipes from Grape Tree for smoky Tex Mex seasoning. Smoky Tex Mex seasoning is a versatile spice blend that brings together bold flavours of Texan and Mexican cuisine.

Smoky BBQ Ribs

Use the seasoning as a traditional dry rub applying to the surface of individual or rack of ribs leave to marinate overnight for best results cook on the BBQ, oven or air fryer.

Sticky BBQ Wings

Place 500g chicken wings in an oven proof dish. Combine 300ml cold water with 30-40g of smoky Tex Mex seasoning and 1 teaspoon of cornstarch. Cover the dish with foil and oven cook on 175c for approximately 1 hour until sauce becomes thick and sticky.

Smoky Lamb Ribs with Slow Roasted Carrots

Lamb ribs are a cost-effective cut of meat and very underrated.

Ingredients-

1tsp Coconut Sugar

½ tsp Smoked Paprika

½ tsp Mustard Powder

½ Garlic Powder

½ Onion Powder

¼ tsp Chilli Powder

¼ sea salt

1tsp dried oregano

4 Large carrots, cut into 5cm batons

600g Lamb ribs

Method

Preheat the oven to 140oc-275of-Gas1

In a small bowl mix together the sugar, paprika, Mustard powder, Garlic powder, onion powder, chilli powder, salt, oregano, vinegar and olive oil.

Put the carrot batons on a baking sheet with the sides and put the lamb ribs on top of the carrots. Rub the spice mix all over the Ribs.

Bake in the preheated oven for an hour, then reduce the temperature to 120oc- 250of-Gas ½ and cover tightly with foil. Bake for further 1 and half hours. Serve.

Get your ingredients at Grape Tree

Herbs and spices

Apple Cider Vinegar

Coconut Sugar

Sage Butter Chicken with Lemony Spring Greens

A zesty low carb dinner by Joe Wicks. Easy to make in just 15 minutes, the chicken breast is infused with sage butter to add that extra flavour. This is a great family dish.

Ingredients

1x200g skinless chicken breast fillet

Drizzle of rapeseed oil

Salt and pepper

50g butter

Small handful of sage

1 clove garlic

100g asparagus tips

Pinch of dried chilli flakes

Juice of ½ lemon

Green salad, to serve

Method

Tenderise the chicken until it is 1cm thick.

Rub rapeseed oil into the chicken and season

Melt 15g of butter over a medium to high heat. When bubbling, lay the chicken in the pan and fry for four minutes each side.

Now pick the sage leaves and finely chop the garlic.

Season the asparagus and cook on high in the microwave for two minutes.

Add the peas and cook for two minutes until tender.

Melt the remaining butter in the pan with the chicken, add sage, garlic and chilli flakes. Stir until sage leaves are crisp.

When the chicken is cooked, take the pan off the heat and serve.

Put the frying pan back on a high heat. Add the asparagus and peas and cook for 30 seconds more until the veg is warmed through, then squeeze over the lemon juice.

Pile the veg onto the plate alongside the chicken and spoon over all those delicious buttery juices. Serve with a green salad.