El Diablo Avocado Toast

Avocado toast… when did this fruit on bread, that tastes amazing become so controversial? At its humble beginnings, it is only crushed avocado on bread which has been toasted. When or why did restaurants start charging so much for a crushed piece of fruit on toast? Why do so many people pay so much for avocado toast when it is really the single simplest thing you can make at home for less than half the price? Well… I don’t have those answers but I am going to walk you through making this fruit on bread. I honestly felt bad about how simple this post was going to be that I had to make Life 44’s version of avocado toast better and with the addition of roasted cherry tomatoes, bacon and Life 44’s El Diablo Salt you won’t feel bad charging your guests $15 a plate or at least them bringing the mimosas for brunch.

El Diablo Avocado Toast

El Diablo Toast is an amazing way to improve and enhance your basic avocado toast.

Course Breakfast
Prep Time 20 minutes
Cook Time 1 minute
Servings 1

Ingredients

  • 5 oz cherry tomatoes halved
  • 1 clove garlic minced
  • 1 tsp olive oil
  • 2 slices bacon cooked and diced
  • 1 avocado removed from skin and crushed
  • 1 tbsp lemon juice added to crushed avocado and mixed
  • 2 slices sourdough bread toasted or bread of your choice
  • El Diablo Salt

Instructions

  1. Pre-heat oven to 375 degrees

  2. Sprinkle the 5oz of halved cherry tomatoes with 1 tsp olive oil, the one garlic clove minced and the El Diablo salt (adjust the amount to your level of heat) and mix on a baking sheet

  3. Place the tomatoes in your oven and roast for 20 minutes

  4. Remove cherry tomatoes from oven and allow to cool

  5. Spread the avocado over your toasted bread, sprinkle El Diablo Salt over crushed avocado and then top with the roasted cherry tomatoes and diced bacon.

 

And there you have it. I really cannot call this much of a recipe because we didn’t really cook much but this will be one the best pieces of avocado toast you will ever eat. Thanks for stopping by Life 44

El Diablo Salt

$6.00

Description

El Diablo… The Devil… The fighting chicken. All three of these names refers to one thing. The hottest salt your tongue may ever taste. While sleeping, Ricky Bobby came to me in my dreams. He said “Craig, come up with a hotter than a you know what salt”. Hence EL DIABLO SALT was born

Additional information

Weight 4.5 oz
Dimensions 9 × 1 × 3 in

Recipes

El Diablo Avocado Toast



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Chipotle Cocoa Steak Tacos

About a year ago I came up with an amazing cocoa rub for beef. It was flipping great and like Life will have it I lost the dang recipe. So a few months ago, I went back to the drawing board. I sat down and started the research all over again. For some reason I went into the pantry to get something and I saw it… chipotles. That got me to thinking, maybe I could make a spicy mayo tonight to use with some burgers. As I left the pantry with the chipotles in hand I saw the new cocoa steak rub and I put two and two together and this is how we developed our Chipotle Cocoa Rub. It is so full of flavor but once cooked down it is light on heat. Chipotle and cocoa should be together forever just like peanut butter and jelly.

Chipotle Cocoa Steak Tacos

These chipotle cocoa steak rubs will sweeten and heat up you tacos at the same time.

Course Main Course
Cuisine Mexican
Keyword Chipotle, Mexican food, Tacos
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 lb steak NY Strip, Ribeye or what you have on hand
  • 1 avocado diced
  • cole slaw mix
  • Pico
  • 12 tortillas corn or flour
  • Taco cheese blend shredded
  • Life44 Chipotle Cocoa Rub
  • 1 tsp olive oil

Instructions

  1. Pull steak out about 15 minutes prior to cooking and rub Life44 Chipotle Cocoa rub on all sides of steak

  2. Add 1tsp olive oil to a cast iron skillet and bring to a medium heat. Using this rub you want to cook your steak at a lower temp than normally or the rub will burn and not caramelize.

  3. Once heated add your steak and cook for about 10 minutes until the steak is medium rare

  4. Remove steak and wrap in foil and allow to rest. While steak is resting heat tortillas.

  5. Once steak has rested dice into bite size pieces

  6. Add coleslaw mix to bottom tortilla, add diced steak, pico, avocado and cheese in that order.

  7. Enjoy

Chipotle Cocoa Rub

$6.00

Description

Chipotle Cocoa Rub



Additional information

Weight 2.5 oz
Dimensions 5 × 4 × 5 in

Recipes

El Diablo Avocado Toast



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Badass Meatloaf

Bearded Badass Beef Rub. Can it get any better? Oh, yes it can. You can use our bearded badass beef rub and make the ultimate, I mean ultimate badass meatloaf. This meatloaf is stuffed with cheese and then bacon is layered on top (yes, I did say bacon) and finally BBQ sauce is added on top of the bacon. This is the what you have been looking for. Let’s all say goodbye to those boring meatloaves from our childhood that was 50% bread and say hello to bacon and cheese.

This meatloaf is pretty easy to make and will please the entire family. The key ingredient that you cannot skip out on is our Bearded Badass Beef Rub. I mean you could skip out on it but then it wouldn’t be a bearded badass meatloaf would it? It would just be a bacon and cheese stuffed meatloaf. See, it doesn’t even sound appetizing does it? Let’s get cooking.

Badass Meatloaf

Course Main Course
Cuisine American
Keyword corned Beef, Meatloaf
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients

  • 3 lbs ground beef
  • 1 medium onion diced
  • 1 cup bread crumbs
  • 4 cups cheddar cheese shredded
  • 3 tbsp Bearded Badass Beef Rub
  • 4 cloves garlic minced
  • 1/2 cup beef broth
  • 1 large egg
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 12 slices bacon
  • cooking spray

Instructions

  1. Preheat oven to 350 degrees

  2. Heat a saute pan to medium and add olive oil

  3. Add died onion (1 medium onion) and saute for 5 minutes

  4. After 5 minutes add your 4 cloves of minced garlic and continue to saute for 2 minutes, then remove the onion and garlic from heat and allow to cool for a bit.

  5. Add 3lbs of ground beef, 3tbsp of bearded badass beef rub, the cooked onion and garlic, 1 tbsp Worcestershire sauce, 1/2 cup beef broth, 1 large egg, and 1 cup of bread crumbs. Mix all together.

  6. Place half the meatloaf mixture into a 10 inch spring form cake pan that has been sprayed with cooking spray. You can also use whatever you have on hand, just make sure to apply plenty of oil or spray to keep from sticking. Form the meatloaf mixture around the pan.

  7. Add the 4 cups of shredded cheese an then top with the remaining meatloaf mixture.

  8. Place the 16 slices of bacon over the meatloaf ensuring to slightly overlap the bacon.

  9. Squirt BBQ sauce over the bacon and place in the 350 degree preheated oven.

  10. Allow to cook for about 1 hour. Check the temp of the meatloaf and ensure it has reached a temp of 160

  11. Allow to cool and enjoy

This meatloaf will be a hit at home or an office potluck or just about anywhere. Don’t forget to order you own Bearded Baddass Beef Rub while you are here. Thanks for stopping by Life44.

Bearded Badass Rub

$6.00

Our Bearded Badass Rub goes great on Beef, Chicken, Pork, or just about anything you’re in the mood for. Heck, I’ve even sprinkled it on my pizza! This is our version of an all protein seasoning that puts that Canadian one to shame . The depths of flavors are amazing with a hint of smokiness along with floral and citrus undertones. We also do not add any preservatives or unnecessary additives. We want you to feel comfortable knowing what you’re feeding your family.

Category:

Description

Bearded Badass Rub… I mean, can it get any better? Yeah, I don’t think so either. If you have any rub in your home this is the single most important rub to have. It goes great on almost any protein and we even tested it on roasted vegetables. I have even sprinkled it on my popcorn (please don’t judge). Whether you are trying to impress a new date or your spouse, who thinks you can barely boil water,  this rub can make you a superstar in the kitchen.

With a base of salt and pepper then finishing up with hints of dill and coriander this rub can really up your game in the kitchen.

Life44… Capturing the flavor of life



Additional information

Weight 3.0 oz
Dimensions 6 × 3.75 × 2.25 in

Recipes

El Diablo Avocado Toast



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Bacon Ranch Pasta Salad

In Idaho right now the temperature is close to reaching 100 degrees. I know when it starts getting that hot I want something cool, tasty, quick to make and has bacon. This bacon ranch pasta salad is so good that you will absolutely come back for seconds. I mean it has bacon right?

This pasta salad is so flavorful using Life44 ranch seasoning. I am so happy that we have a dry ranch seasoning where I can actually pronounce all the ingredients. Add some bacon, cheese, olives, peas, mayo (Dukes is my favorite), and pasta and you have a great side dish or even main dish.

Use this Bacon Ranch Pasta Salad with a tasty cheeseburger, a grilled chicken breast or a perfectly medium rare rib eye. The choice is yours and you really can’t go wrong with any choice. I hope you enjoy this recipe and please make sure you let us know how it turns out. Send me your feedback.

 

The pasta may absorb some of the ranch mayo (it will) so you may want to add a little more mayo to make it a bit creamier and that is it. It is so simple to make this side dish for those hot summer days.

Bacon Ranch Pasta Salad

Course Salad
Cuisine American
Keyword Bacon, Pasta Salad, Ranch
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 16 oz box of medium shell pasta (or your choice) cooked per package directions
  • 16 oz shredded cheddar cheese
  • 6 slices cooked bacon diced
  • 1 cup mayonnaise
  • 2 tbsp Life 44 Ranch Seasoning or another ranch seasoning of your choice
  • 1 cup frozen peas thawed
  • 1 can 2.25 oz sliced black olives
  • 1 cup cherry tomatoes halved
  • Salt & pepper to taste

Instructions

  1. Combine the ranch seasoning with the mayo.

  2. Add the cooked pasta to the ranch mayo and fold.

  3. Add the remaining ingredients and combine

  4. Refrigerate for at least one hour before serving

The pasta may absorb some of the ranch mayo (it will) so you may want to add a little more mayo to make it a bit creamier and that is it. It is so simple to make this side dish for those hot summer days.

Thanks for stopping by Life 44.

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Ranch Seasoning

$6.00

Description

No added preservatives and every ingredient you can pronounce. I love that in a ranch dressing. You just some to mayo and add a little milk and you will have the best ranch that will get your kids eating vegetables again.

Life 44



Additional information

Weight 5 oz
Dimensions 12 × 9 × 3 in

Recipes

El Diablo Avocado Toast



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Za’atar Margherita Flatbread

Za’atar is a Mediterranean spice mixture typically of dried herbs, sumac, sesame seeds and salt. It is great with pita bread and olive oil, meats and especially on vegetables.

This time I wanted to try the Za’atar on a Margherita Flatbread and see how it turned out. How did it turn out you ask? Well after giving the wife and the three teenagers their portions before I could even plate myself a slice they all wanted more. I split my slice for them and went to work on making more. It really was that tasty.

This recipe will go into detail about how to make your very own Za’atar Margherita flatbread, except for one thing. How to make your own Za’atar. I sell my version at a local farmer’s market and online so I don’t want to give away my secrets. You can buy Life 44’s version of Za’atar here, or you can but some at a local specialty market. But I would really like for you to buy ours…LOL. Anyways, let’s get to the recipe.

Za'atar Margherita Flatbread

Prep Time 1 hour 45 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 1 packet active dry yeast 2 1/4 tsp
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 cups flour
  • 1/2 - 3/4 cup warm water around 110°
  • 1 tbsp olive oil more will be needed for brushing the flatbread
  • 18 slices tomato
  • 18 slices mozzarella
  • 1 bunch basil chiffonade
  • 1 tbsp Za'atar
  • 3 cloves garlic minced

Instructions

Flatbread

  1. Add yeast, flour, sugar and salt and mix

  2. Add 1 tbsp olive oil and 1/2 cup of water. Stir to mix. You made need to add more water until the dough forms

  3. Add flour to your surface and knead for about two minutes

  4. Add oil or vegetable spray to a bowl and place dough in bowl. Cover with a damp towel and allow to rest for one hour.

  5. After an hour cut dough into 6 pieces, cover and allow to rest for a few minutes.

  6. Heat a skillet to medium heat and once heated add olive oil

  7. Flour your surface and roll each piece into a circle or close to a circle until it is about 1/8 inch thick. I mean my circles look more like blobs but that's fine.

  8. Cook each piece of flatbread for 2 minutes on each side. Remove from heat.

  9. Preheat oven to 350°

  10. Brush a little olive oil and then sprinkle some minced garlic and Za'atar on all 6 pieces of flatbread

  11. Add three pieces of mozzarella and place a sliced tomato on top of the cheese for all 6 pieces.

  12. Place flatbread into oven for about 10-12 minutes or until cheese has started to melt

  13. Garnish with basil and try to enjoy a slice before everyone else gets one

This really doesn’t take a lot of time. The most time spent will be enjoying some wine while waiting for the dough to rise. Let us know how yours turned out! Thanks for stopping by Life44.



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Za’atar

$6.00

Description

Za’atar is a Mediterranean spice with sumac and other herbs. Goes great with roasted vegetables, meat, and dips. We love this seasoning with a little olive oil and bread. Yummy… You can sprinkle some of this Za’atar in your hummus. This seasoning is a low salt seasoning and we hope you enjoy it as much as we do.

 



Additional information

Weight 4 oz
Dimensions 12 × 9 × 3 in

Recipes

El Diablo Avocado Toast



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Cherry Cobbler

There is nothing better in the world than a campfire, fresh cherries, a dutch oven and your kids enjoying the outdoors. As I have grown older I have learned to really appreciate the moments camping with my family because I know they will become less frequent as they get older. I cherish what moments I have left with them because as they begin adulthood I will see less and less of them. Unless I start using Snapchat, then I can look at them all the damn time. Geez, don’t they have anything else to do?

Dutch Oven Cherry Cobbler is our family’s second favorite camping dessert… right behind s’mores. S’mores are hard to top. For this recipe (and I have a hard time calling this a recipe because it is so easy) I am not going to be doing the cobbler over coals but at home in the oven. I mean we all can’t always just pack up and head to the mountains every week… or could we?

The hardest part with this cherry cobbler is pitting the cherries because I know nobody would buy the canned cherry filling. Right? I mean fresh cherries are so amazing. To help speed up the pitting (because I couldn’t find those teens) I used this cherry pitter and it saved me so much time. I highly recommend it for those who cannot find the teens.

This recipe requires just a handful of ingredients because when camping space can be limited. You just need cherries, yellow cake mix, brown sugar, butter and Sprite. It’s simple quick and easy. I hope you enjoy this simple easy camping dessert.

 

Cherry Cobbler

Baked Cherry Cobbler

Course Dessert
Keyword Cherry, Cherry Cobbler, Cobbler, Desserts
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 4 cups Rainer Cherries pitted
  • 1 box Yellow Cake mix
  • 2 tbsp Brown Sugar
  • 12 oz Sprite
  • Butter to grease your baking dish

Instructions

  1. Preheat oven to 375 degrees

  2. Grease a 8x8 baking dish and place cherries in dish. Sprinkle the brown sugar over the cherries. Sprinkle entire box of yellow cake mix across the top of cherries and brown sugar. Add the Sprite around the baking dish and do not, do not stir. Just leave it alone.

  3. Bake for 40 minutes.

It really is that simple. I love making easy recipes and taking them outdoors. If you are using a dutch oven and cooking this in the great wide open where cell phones don’t work keep the recipe the same, almost. Place about 8 ashed briquettes under your dutch oven spread out. Then spread evenly over the top another 10-12 and let it go. Start looking around the 15 minute mark and just keep an eye on it adjusting the briquettes as needed. It really is that simple.

Thanks for stopping by Life44.

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Balsamic Mushroom Risotto

The Nampa Framers’ Market opened up last week and I just knew we had to go and see what delights these incredible Idaho farmers had for us. I just love going to the local farmers’ market and becoming inspired and this week was no different.

While walking through the market I came across some of the most beautiful mushrooms I have ever seen in my life thanks to Groves Country Mushroom Farm. These things were unbelievable so I knew I had to get them and then I’ll figure out what to do with them. I will say it did not take long to come up with an idea. I haven’t made risotto in a long time for some reason or another and I though what a better way to showcase the incredible taste of these mushrooms.

Anyone who knows me knows that I am a meat and potatoes kind of guy but this meatless dish not only filled me up but also satisfied that burning desire for meat. It was incredible and I think it is one of my top three recipes I have ever developed. Just a quick note, don’t be discouraged with the length of time it takes to make this dish. It is well worth the effort.

Balsamic Mushroom Risotto

Anyone who knows me knows that I am a meat and potatoes kind of guy but this meatless dish not only filled me up but also satisfied that burning desire for meat.

Course

Side Dish
Cuisine

Italian
Keyword

Mushroom, Risotto

Prep Time 10 minutes
Cook Time 45 minutes

Servings 4

Ingredients

  • 1
    cup
    arborio rice
  • 16
    oz
    assorted mushrooms
    roughly chopped and a few set to the side for garnish
  • 4
    cloves
    garlic
    minced
  • 1
    onion
    diced
  • 1
    tbsp
    butter
  • 1
    tbsp
    olive oil
  • 1
    tsp
    dried thyme
  • 4
    cups
    chicken broth
  • 1/4
    cup
    balsamic vinegar
  • 1/4
    cup
    parmesan cheese
  • 1/4
    cup
    white wine
  • parsley
    chopped and used for garnish
  • 1
    tsp
    salt & pepper

Instructions

  1. Add 1 tablesppon of butter and olive oil to a pan heated over medium high heat. Once butter is melted add the diced onion and saute for 4 minutes.

  2. Add the mushrooms and cook for 10 minutes. Add salt, pepper, garlic and thyme and cook for about 1 minute.

  3. Add the rice and cook for 3 minutes. Add the balsamic vinegar and white wine and scrape the bottom of the pans to get all those great little bits of flavor.

  4. Add the broth slowley (about 1/2 a cup at a time) and stir until almost all the liquid has evaporated. Then continue adding broth 1/2 cup at a time until the the risotto still has a little bit of firmness and is creamy and thick.

  5. Add the cheese and stir to combine.

  6. Garnish with parsley and a few of the mushrooms you put aside.

Risotto Pan and Spatula

Help support our site. As an Amazon Associate I earn from qualifying purchases.

Thanks for stopping by Life 44 and I hope you enjoy this recipe as much as the CEO and I did. Let us know how yours turned out!

Life44 – Live, laugh, love & learn.

Frank-n-Slides Jalapeño Margarita

I recently had the opportunity to compete on a food truck competition show. No, I cannot say what show but if you put two and two together and come up with five you will know what show I am referring to. The biggest point is that I left home for over a month and was unable to post, test or taste new recipes for my readers. So the moment I arrived home guess what I did? I made a drink because after a month of filming and cooking daily I really needed one.

Living in Idaho for the last 15 years has really brought to me an influx of tastes, flavors and recipes that I didn’t really get to taste prior to living in Idaho. Mexican cuisine is supreme around Idaho and you are not going to get any complaints from me. So, I wanted to combine those tastes and flavors into a drink. I love heat. I mean I really love heat… not the heat that is just there to be heat but the heat that compliments the food you are serving.

This drink is the Frank-n-Slides margarita because after being on a food truck for over a month filming and filming and then filming I really needed a drink or four. This drink is the refreshing adult beverage you need after a hard day of cooking. To top it off, you have to try our Habanero Mango Rub on the rim. That added spice makes it amazing!

Frank-n-Slides Jalapeño Margarita

Course Drinks
Cuisine American
Keyword Drinks, Margarita

Ingredients

Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1/4 cup cilantro
  • 1 jalapeño cut in half and seeds removed

Margarita

  • 1/4 cup simple syrup
  • 1/4 cup lime juice
  • 1/4 cup tequila

Instructions

Simple syrup

  1. Add sugar and water and bring to a boil. Once sugar has dissolved remove from heat and seep jalapeño and cilantro for 10 minutes.

Putting the Frank-n-Slides Margarita Together

  1. Add 1/4 cup simple syrup to 1/4 cup of tequila. Shake and mix.

Shepherd’s Pie

Today I stopped by my local grocery store to pick up dishwasher soap. As I was walking by the meat area I noticed some ground lamb which was on sale and then my bald head got to thinking. After 30 seconds in a dull haze, I realized that I have never ever made true shepherd’s pie using ground lamb. So as the late great Larry the Cable Guy once said “Get r done”.

Shepherd's Pie

Course Main Course
Cuisine American
Keyword Comfort Food, Groud Lamb, Ground Beef, Shepherds Pie
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Craig Smith

Ingredients

  • 4 Medium Potatoes Peeled & Chopped
  • 1/4 Cup Onion Diced
  • 3 Carrots Peeled & Diced
  • 3 Button Mushrooms Chopped
  • 1 Cup Frozen Peas
  • 1 tbs Olive Oil
  • 1 lb Ground Lamb Or Ground Beef
  • 2 Cloves Garlic Minced
  • 1/4 Cup Red Wine
  • 4 Dashes Tabasco
  • 1/3 Cup Heavy Whipping Cream
  • 1/4 tbs Butter
  • 1 tbs Worcestershire Sauce
  • 1 tbs Bearded Badass Beef Rub
  • 1 Cup Sharp Cheddar
  • Salt & Pepper

Instructions

Mashed Potatoes

  1. Bring water to a rolling boil, add potatoes, cook until fork tender. Drain potatoes. Whip or Mash together with butter, cream, salt & pepper.

Lamb/Vegetable Mixture

  1. Heat 1 tbs of olive oil. Add onion and sauté for about 5 minutes on medium heat. Add ground lamb, garlic, and carrots. Sauté an additional 5-7 minutes. Add mushrooms, peas, Worcestershire sauce, Bearded Badass Beef Rub, and Tabasco. Continue cooking until lamb is thoroughly cooked. Remove from heat. It all comes together.

Combine and Bake

  1. You can either use individual ramekin dishes, a pie pan, or a casserole dish. Layer the dish with the lamb/vegetable mixture on the bottom, mashed potatoes next, and top with your choice of shredded cheese. Bake for 15 minutes at 350. After 15 minutes set to broil until cheese is toasted.

 

As always, the point of this blog is…be you. I love sneaking vegetables into everything I cook…hence add the mushrooms sooner than I normally would. But Landon still asked about them. I lied and said they were onions.

Lamb has nowhere the fat as ground beef so if you have to add some beef broth and corn starch, go for it. Thanks for stopping by Life44 and let me know how your Shepherd’s Pie turns out.

Help support our site! As an Amazon Associate we earn from qualifying purchases.

Bearded Badass Rub

$6.00

Our Bearded Badass Rub goes great on Beef, Chicken, Pork, or just about anything you’re in the mood for. Heck, I’ve even sprinkled it on my pizza! This is our version of an all protein seasoning that puts that Canadian one to shame . The depths of flavors are amazing with a hint of smokiness along with floral and citrus undertones. We also do not add any preservatives or unnecessary additives. We want you to feel comfortable knowing what you’re feeding your family.

Category:

Description

Bearded Badass Rub… I mean, can it get any better? Yeah, I don’t think so either. If you have any rub in your home this is the single most important rub to have. It goes great on almost any protein and we even tested it on roasted vegetables. I have even sprinkled it on my popcorn (please don’t judge). Whether you are trying to impress a new date or your spouse, who thinks you can barely boil water,  this rub can make you a superstar in the kitchen. With a base of salt and pepper then finishing up with hints of dill and coriander this rub can really up your game in the kitchen. Life44… Capturing the flavor of life

Additional information

Weight 3.0 oz
Dimensions 6 × 3.75 × 2.25 in

Recipes

El Diablo Avocado Toast



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4 Delicious Instant Pot Deviled Egg Recipes

Easter will soon be upon us and we all will be left with what to do with 100 colored hard boiled eggs. Yes, you can make egg sandwiches or throw them at your teenagers but how about another idea? Deviled eggs done four different ways. Why four ways you ask? Well, because I didn’t have enough eggs to do them five or six different ways.

I really love using an Instant Pot for something like hard boiling eggs. It really does take the guess work and timing of making the perfect hard boiled eggs and that leaves you with time to come up with unique ways to devil them.

The four ways I choose to make my deviled eggs was a classic version, avocado deviled eggs, Sriracha deviled eggs and jalapeño bacon deviled eggs. If you cannot tell I really like my heat.

Instant Pot Hard Boiled Eggs

Course

Appetizer, Side Dish, Snack
Cuisine

American
Keyword

Deviled Eggs, Eggs, Instant Pot, Keto

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Servings 3

Ingredients

  • 6-12
    Eggs
  • 1
    Cup
    Water

Instructions

  1. Add water to the Instant Pot and place the metal trivet inside. 

  2. Place the eggs on top of the trivet and seal the Instant Pot. 

  3. Press the manual button and set the timer for 5 minutes. Wait for the cooking process to finish and then wait another 5 minutes. After the five minutes are up vent the Instant Pot and allow the steam to escape. Be carful during this and don’t stick your face over the valve. I learned that the hard way. 

  4. Remove the eggs from the Instant Potand place in an ice water bath for five minutes.

Well now that we have hard boiled our eggs lets get to making them even better.

Bacon Jalapeño Deviled Eggs

Sriracha Deviled Eggs

Avocado Deviled Eggs

Classic Deviled Eggs

Please feel free to play around with these recipes and let me know how you changed them and how they turned out. Thanks for stopping by Life44… live, laugh, love & learn.

Help support our site! As an Amazon Associate we earn from qualifying purchases.

Jalapeño Bacon Deviled Eggs

I really love using an instant pot for something like hard boiling eggs. It really does take the guess work and timing of making the perfect hard boiled eggs and that leaves you with time to come up with unique ways to devil them.

Instant Pot Hard Boiled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Eggs, Instant Pot, Keto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3

Ingredients

  • 6-12 Eggs
  • 1 Cup Water

Instructions

  1. Add water to the Instant Pot and place the metal trivet inside. 

  2. Place the eggs on top of the trivet and seal the Instant Pot. 

  3. Press the manual button and set the timer for 5 minutes. Wait for the cooking process to finish and then wait another 5 minutes. After the five minutes are up vent the Instant Pot and allow the steam to escape. Be carful during this and don’t stick your face over the valve. I learned that the hard way. 

  4. Remove the eggs from the Instant Potand place in an ice water bath for five minutes.

Jalapeño Bacon Deviled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Easter Side Dish, Instant Pot
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3

Ingredients

  • 6 eggs hard boiled
  • 3 tbsp mayonnaise
  • 1 tbsp white vinegar
  • 2 slices bacon cooked and crumbled half for mixture and half for garnish
  • 1 tbsp yellow mustard
  • 1 jalapeno diced half for mixture and half for garnish

Instructions

  1. Sliced peeled hard boil egg and slice in half and remove the yolks. Place the yolks in a mixing bowl and mash.
  2. Mix all the other ingredients (other than ones listed as garnish) into the mashed yolks. Mix well.
  3. Place the mixture into a Ziplock back and cut the corner of a the bag with scissors. Pipe the mixture into the egg yolks.
  4. Sprinkle the eggs with the garnish

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Sriracha Deviled Eggs

I really love using an instant pot for something like hard boiling eggs. It really does take the guess work and timing of making the perfect hard boiled eggs and that leaves you with time to come up with unique ways to devil them.

Instant Pot Hard Boiled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Eggs, Instant Pot, Keto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3

Ingredients

  • 6-12 Eggs
  • 1 Cup Water

Instructions

  1. Add water to the Instant Pot and place the metal trivet inside. 

  2. Place the eggs on top of the trivet and seal the Instant Pot. 

  3. Press the manual button and set the timer for 5 minutes. Wait for the cooking process to finish and then wait another 5 minutes. After the five minutes are up vent the Instant Pot and allow the steam to escape. Be carful during this and don’t stick your face over the valve. I learned that the hard way. 

  4. Remove the eggs from the Instant Potand place in an ice water bath for five minutes.

Sriracha Deviled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Instant Pot, Siriracha
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3

Ingredients

  • 6 eggs hard boiled
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tbsp Sriracha
  • 1/8 tsp salt & pepper
  • chives for garnish

Instructions

  1. Sliced peeled hard boil egg and slice in half and remove the yolks. Place the yolks in a mixing bowl and mash.
  2. Mix all the other ingredients (other than ones listed as garnish) into the mashed yolks. Mix well.
  3. Place the mixture into a Ziplock back and cut the corner of a the bag with scissors. Pipe the mixture into the egg yolks.
  4. Sprinkle the eggs with the garnish

Help support our site! As an Amazon Associate we earn from qualifying purchases.

Classic Deviled Eggs

I really love using an instant pot for something like hard boiling eggs. It really does take the guess work and timing of making the perfect hard boiled eggs and that leaves you with time to come up with unique ways to devil them.

Instant Pot Hard Boiled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Eggs, Instant Pot, Keto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3

Ingredients

  • 6-12 Eggs
  • 1 Cup Water

Instructions

  1. Add water to the Instant Pot and place the metal trivet inside. 

  2. Place the eggs on top of the trivet and seal the Instant Pot. 

  3. Press the manual button and set the timer for 5 minutes. Wait for the cooking process to finish and then wait another 5 minutes. After the five minutes are up vent the Instant Pot and allow the steam to escape. Be carful during this and don’t stick your face over the valve. I learned that the hard way. 

  4. Remove the eggs from the Instant Potand place in an ice water bath for five minutes.

Classic deviled eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Instant Pot
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3

Ingredients

Classic deviled eggs

  • 6 eggs hard boiled
  • 1/4 cup mayonaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 1/8 tsp salt & pepper
  • chives for garnish
  • smoked paprika for garnish

Instructions

  1. Sliced peeled hard boil egg and slice in half and remove the yolks. Place the yolks in a mixing bowl and mash.
  2. Mix all the other ingredients (other than ones listed as garnish) into the mashed yolks. Mix well.
  3. Place the mixture into a Ziplock back and cut the corner of a the bag with scissors. Pipe the mixture into the egg yolks.
  4. Sprinkle the eggs with the garnish

Help support our site! As an Amazon Associate we earn from qualifying purchases.

Avocado Deviled Eggs

I really love using an instant pot for something like hard boiling eggs. It really does take the guess work and timing of making the perfect hard boiled eggs and that leaves you with time to come up with unique ways to devil them.

Instant Pot Hard Boiled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Eggs, Instant Pot, Keto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3

Ingredients

  • 6-12 Eggs
  • 1 Cup Water

Instructions

  1. Add water to the Instant Pot and place the metal trivet inside. 

  2. Place the eggs on top of the trivet and seal the Instant Pot. 

  3. Press the manual button and set the timer for 5 minutes. Wait for the cooking process to finish and then wait another 5 minutes. After the five minutes are up vent the Instant Pot and allow the steam to escape. Be carful during this and don’t stick your face over the valve. I learned that the hard way. 

  4. Remove the eggs from the Instant Potand place in an ice water bath for five minutes.

Avocado Deviled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Deviled Eggs, Easter Side Dish, Instant Pot
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3

Ingredients

  • 6 eggs hard boiled
  • 3 tbsp mayonnaise
  • 3 tbsp mashed avocado
  • 1 tbsp lemon juice
  • 1 tbsp yellow mustard
  • salt to taste
  • fish ground pepper for garnish
  • 1/4 cup mayonnaise

Instructions

  1. Sliced peeled hard boil egg and slice in half and remove the yolks. Place the yolks in a mixing bowl and mash.

  2. Mix all the other ingredients (other than ones listed as garnish) into the mashed yolks. Mix well.

  3. Place the mixture into a Ziplock back and cut the corner of a the bag with scissors. Pipe the mixture into the egg yolks.

  4. Sprinkle the eggs with the garnish.

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Baked Ziti

This baked ziti recipe is a family favorite. It’s quick to make, budget friendly and gets on the dinner table in no time at all. This recipe has been around since I was knee high to a grasshopper and my mother passed it down to me. Of course, I could not leave it alone with out making a tweak or two. Sorry mom.

It’s been a while since I made baked ziti because I have been working on other new dishes. But the teens have been bugging the heck out of me to make it again. So I decided to make it and share it with all of you. As with all my recipes make it your own. Leave out pepperoni if you don’t have it. It will still taste amazing.

Baked Ziti

Course Main Course, Side Dish
Cuisine American, Italian
Keyword Baked Ziti, Paste
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 16 oz Ziti
  • 1 lb Italian sausage
  • 1 jar Spaghetti sauce
  • 3 oz Pepperoni
  • 1 1/2 cup Mozzarella shredded
  • 1/2 cup Parmesan shredded
  • 1 clove garlic minced
  • 1/2 onion diced
  • 1 tbsp Italian seasoning
  • 1 tbsp Olive oil

Instructions

  1. Preheat oven 350.

  2. Cook ziti according to package directions and drain

  3. While water is boiling for ziti, over medium heat add olive oil and brown sausage, onion and garlic.

  4. Once sausage has been cooked add spaghetti sauce and Italian seasoning and bring to a boil, lower heat to low and simmer for 5 minutes

  5. Add ziti to sausage and sauce mixture and fold to incorporate. 

  6. Place ziti into a 9×13 backing dish and top with mozzarella and the top with pepperoni. Cover with aluminum foil that has been sprayed with cooking spray

  7. Place into preheated oven for 20 minutes. After 20 minutes remove the foil and cook for another 10 minutes.

It is really that simple. A inexpensive, homemade dinner on the table in no time that even the sickest kids will enjoy and may even want seconds. Thanks for stopping by Life44… live, laugh, love & learn.

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Spam Pineapple Sandwich

Recently I have been introducing the teenagers to the wonders of Spam. All the amazing dishes you can make with just a can of Spam. There’s spam and eggs, spam fried rice, spam hash… ok I need to stop because I’m sounding a little like Bubba from Forrest Gump.

One of my favorite Spam combos is a spam and pineapple sandwich. The teens and myself cannot get enough of the sweet pineapple along with the crispy salty spam on a bed of cabbage topped with Ono sauce. This is the perfect recipe for a busy weeknight. You know what I’m talking about. One of those nights were one kid is at band practice, the other is at basketball practice and the other you left at the store and now have to rush back to pick him or her up.

Spam and Pineapple Sandwich

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 5

Ingredients

  • 1 can Spam cut into 5 slices
  • Shredded coleslaw mix
  • 1 can Pineapple slices or chunks
  • 5 Hamburger buns toasted
  • 1 tbsp olive oil

Ono Sauce

  • 1 cup mayonnaise
  • 3 tbsp Sriracha
  • 1/2 tsp garlic chili paste
  • 1/4 tsp sesame sauce
  • salt & pepper to taste

Instructions

  1. Heat olive oil over medium high heat. Once heated place spam slices down and brown for 2-3 minutes or until golden brown. Flip spam over and brown for another 2-3 minutes.

  2. Grab a bun and spread some Ono sauce on the top and bottom buns. Top bottom bun with a handful of cabbage, a slice of spam and pineapple.

  3. Enjoy

Ono sauce

  1. Mix all ingredients together.

This is a really simple recipe. Heck I don’t even know if you can call this a recipe. Anyways, when you feel like you have been running around all day and need a simple meal idea, give these Spam Pineapple Sandwiches a try. You won’t be disappointed. Thanks for stopping by Life44…live, laugh, love & learn.

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Habanero Mango Shrimp Bowl

Sometimes you want to make a healthy meal with as little mess as possible and this habanero mango rubbed shrimp bowl hits on both requirements. You can use white rice, brown rice, black beans or quinoa as the base of this bowl. Heck I used rice and black beans. The combinations are almost limitless. Well…I don’t know about limitless, because numbers hurt my head but there are a lot of different combinations.

I used my homemade habanero mango rub (which you can purchase here) for the shrimp. You can control the amount of heat with the amount of rub that you apply. I like mine hot so of course I added more. The rub hits you with a pleasant heat and then the sweetness of the mango really cools it down.

You can almost add whatever vegetables you have around. For this recipe I diced fresh tomatoes, orange bell pepper and avocado then added that to my base of rice and black beans. Topped with a little bit of homemade ranch dressing (try our ranch seasoning here) and for me some Sriracha and you have a healthy one dish meal.

Habanero Mango Shrimp Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5

Ingredients

  • 16 oz Shrimp
  • 1 cup white rice cooked
  • 1 avocado diced
  • 1 orange bell pepper diced
  • 1 tomato diced
  • 1 can 15oz black beans heated
  • Habanero Mango Rub
  • Ranch salad dressing
  • Salt & pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Begin by cooking your rice using any method your prefer… rice maker, instant pot or stovetop. Whatever method you use I love to use chicken broth instead of water. You get much more flavorful rice.

  2. Season shrimp with habanero mango rub or seasoning of your choice and set aside 

  3. Dice your vegetables and begin heating the black beans over medium low heat. Season beans with salt & pepper

  4. Heat olive oil over medium high heat. Once oil is heated add shrimp and cook 1-2 minutes per side. Remove from heat

  5. Plate rice in bowl and add warmed blacked beans. Add shrimp, tomatoes, bell pepper and avocado. Squirt ranch dressing over the top and if you are like me a little bit of Sriracha

For this shrimp bowl you can add whatever toppings you like. Make this bowl special for your family by adding more or taking some away. Customize it to your family’s likes or dislikes. Thanks for stopping by Life44…live, laugh, love & learn.

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Hamburger Vegetable Soup

It’s starting to feel a little more like spring and boy I am so excited. Warm weather will soon be upon us but until spring finally arrives there are still some cold days and nights left to get through. Just no snow… please no more snow. This recipe is a hearty, stick to your bones type of soup that is perfect for a cold night. With ground beef, vegetables, broth and a few seasonings you can have an amazing meal on your family’s table in no time at all. Did I mention that this dish is also budget friendly?

For my vegetable soup I used whatever vegetables I had around in the refrigerator and then used some frozen vegetables. Please adapt this recipe to what vegetables you have sitting around. You know some of those vegetables you bought at the store, with the intention of using them, but have not got around to using them yet. I also added a handful of shredded cheese because…well because its cheese. This soup will also go so well with some nice crusty bread.

Hamburger Vegetable Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5

Ingredients

  • 1 lb ground beef
  • 1 stalk celery diced
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 1 can diced tomatoes
  • 2 carrots peeled and sliced
  • 4 red potatoes cut in chunks
  • 2 tbsp tomato paste
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 tbsp Italian seasoning
  • 1 tsp red chilli peper flakes
  • salt & pepper to taste
  • 1 tbsp gravy seasoning

Instructions

  1. Over medium high heat in a large pot, brown ground beef along with celery, onion and garlic. Once ground beef is brown remove from heat and drain the fat from the pot.

  2. Return pot to heat and add all the remaining ingredients and stir to combine and bring to a boil. Once boiling reduce heat to a simmer and cover.

  3. Simmer for 20 minutes, taste and add more salt & pepper if needed

Sprinkle some cheese on top and add some crusty bread and you have a tasty dinner on the table in about 40 minutes. Thanks for stopping by Life44…live, laugh, love & learn.

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Skillet Jalapeno Corn

This summer I have the greatest honor of catering for two good friends’ wedding. I have known them both for a few years or so and they are so perfect together. Like all couples they will have ups and downs but if they love each other, half as much as I love she who must be obeyed… well they are going to be just fine. Life really is a roller coaster, you will have ups and downs but love will always find a way. Anyways, I am getting off topic this blog is about food and not love and marriage.

One of the sides that I will be serving for their wedding is skillet jalapeño corn. This side is creamy, sweat and has a little kick to it. It’s also easy to make unless you are doing it for 250 people but that’s my problem not yours. Unless you want to help? No, serious will you help me?

Skillet Jalapeno Corn

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 16 oz frozen or canned corn
  • 2 tbsp butter
  • 3 jalapeños diced
  • 1 tbsp water
  • 8 oz cream cheese cut into chunks
  • salt & pepper to taste

Instructions

  1. Over medium heat, heat corn and water until corn is heated

  2. Drain water from corn and melt butter. Once butter is melted add jalapeños to skillet and cook for 4 minutes

  3. Add corn and cream cheese  and cook until cream cheese is melted.

  4. Add salt & pepper to taste and enjoy

Skillet jalapeno corn is so easy to make and I hope the soon to be married couple love it two or to or too? Really, who the hell knows. Thanks for stopping by Life44…live, laugh, love & learn.

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Instant Pot Corned Beef

Corned beef and cabbage isn’t just for Saint Patrick’s Day. Using an Instant Pot makes it so easy to have corned beef weekly or even daily. Hey, I won’t judge, I know it’s good.

Using an instant pot to pressure cook your corned beef is so simple, taking only 90 minutes to cook and it really doesn’t require a lot of hands on interaction. In fact, while the corned beef is cooking you will have time to search for a leprechaun and get his pot of gold.

Instant Pot Corned Beef

Easy to make, Instant Pot Corned Beef

Course Main Course
Keyword corned Beef, Ground Beef, Roast, St Patricks Day
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings 6 Servings
Author Craig Smith

Ingredients

  • 3-4 lbs corned beef with spice pack
  • 2 cups beef broth
  • 2 cups water
  • 6 cloves garlic yes, the wife loves garlic
  • 2 cups baby carrots
  • 5-6 red potatoes cut into 1 inch pieces
  • 1 head cabbage cut into quarters

Instructions

  1. Place corned beef, broth, water and whole garlic cloves into instant pot.

  2. Using the meat/stew option cook corned beef for 90 minutes. Once completed use the quick pressure release.

  3. Remove corned beef and cover with aluminum foil. Add carrots, potatoes and cabbage to liquid and using the high pressure cook for 4 minutes. Once complete use the quick pressure release.

Thanks for stopping by Life44…live, laugh, love & learn.

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