Mojo Chili
This is a great and easy chili. Takes about 20 minutes from start to finish.
Serves 4 hearty appetites
Whenever possible, choose all natural/organic products
1 lb. Ground Turkey or Beef
1 15 oz. can Kidney Beans
2 15 oz. can Pinto Beans
1 15 oz. can Diced Tomatoes
1 7oz. can Tomato Sauce
½ cup diced onion
¼ cup ketchup
2 garlic cloves, pressed
3 tbsp. My Mojo
2 tbsp. Olive Oil
In a sauce pot over medium high heat, add the Olive Oil. Add the garlic
and onions, sauté for 2-3 minutes. Next, add the meat and season with
2 tbsp. My Mojo Spice Blend, sauté and crumble the meat for 3-5 minutes.
When the meat is cooked, add the beans, diced tomatoes and tomato sauce,
mix well, cover, reduce heat to medium-low and simmer until bubbly-
2-3 minutes. Stir in ketchup and season with My Mojo to taste. For a
thicker chili, reserve the liquid from the beans and add as needed.
Enjoy with sliced green onions, cheese and sour cream.

 

  Jicama & Watermelon
On my last trip to Baja, I brought down a bunch of My Mojo’s.
Whenever possible, choose all natural/organic products
1-Jicama (Yambean), peeled, and cut into big “fries”
Limes, juiced
Watermelon, seedless, cut into “fries”
My Mojo to taste

Place the “fries” in a bowl, sprinkle with My Mojo and add lime. Lightly toss and place the fridge. Serve cold.

What a great refreshing and unusual combination. High in fiber, potassium and vitamin A and C. When I perform in store demonstrations, most people are not familiar with Jicama (Yambean). Don’t be afraid, it’s got a great crunch, a bit sweet and it will fill you up!
A friend I haven’t seen in while took my spice and came back with the Jicama dish, I added the watermelon.This is an alkaline forming food- good for your body.
Thanks Leilani!”

 

 

  Mojo Salmon
My Mojo really excels on Salmon. Whether you grill it, smoke it, pan fry or my favorite- cedar planks
If you grill it, keep the skin on.
Salmon
Olive Oil
My Mojo

Pre heat oven to 325 degrees.
Naturally low in sodium, Salmon is a good source of protein,thiamin, vitamins B6 and B12, niacin and selenium. Of course, you will get your Omega 3’s! Salmon filets - for this one, you will want to have it skinless.
Sprinkle or rub My Mojo on the Salmon and set aside.Take a medium sauté pan over medium heat. When the pan is hot, pour in a tablespoon of oil. Carefully, place the filet in top side in first. Cook for 2 minutes and turn over and cook for 2 minutes more. Remove from heat and place in the oven for 8-10 minutes or until done.
Because of its high “good fat” virtues, it will “hold” for a while in the oven. Turn the oven off and the residual heat will keep it happy.
Serve with a jasmine brown rice and steamed seasonal vegetables or a green salad. You can also pour a little teriyaki on top!

 

  Mojo Turkey Burgers
These are probably the most popular things I serve at the My Mojo store demos. You can use this recipe with ground beef or lamb. My Mojo brings out the natural flavors of any meat without all the salt”
I serve it in a little cup with some fresh spinach at the bottom.
1 pound Turkey, ground
1 tablespoon My Mojo,
     or more to your taste
1 tablespoon Olive Oil
In a bowl, mix ingredients together (keep a small bowl of cold water next to you. If you keep your fingers wet, the meat will not stick as much).
Create two or four patties. Place on wax paper and put in the freezer to firm them up. Now you can grill, broil or pan fry.
Get your sauté pan to med high heat. Put in a small amount of olive oil, teaspoon or so. Place the burgers in, 3-4 minutes on each side. Add two tablespoons water, cover and turn off the heat. Let them rest for a few minutes so they will be thoroughly cooked.
Take a half of a peeled cucumber and a hand full of cherry tomatoes. Cut the tomatoes into quarters, the cucumber, small squares. Place in a bowl and pour a little of your favorite low fat Italian Dressing and a dash of My Mojo. Forget the bun and serve the burger on bed of lettuce with the relish on top.

 

  Mojo Tofu
Tofu is a good source of iron, magnesium, phosphorus and copper.
Come on, give Tofu another try.
1- package Extra Firm Tofu
1 - bunch Bok Choy
4- medium Carrots
2- cup Broccoli Tops (if you have the stalks left over, peel them like a carrot, cut them into rounds they’re really good)
1/2- cup Chicken or Vegetable Broth
1 cup Rice, either Jasmine, brown,
white cooked to the directions on bag.
Canola Oil & Sesame Oil
Chef Jimmy’s Organic Special Sauce/ or
your favorite Asian sauce
Drain Tofu, and wrap up in 4-5 paper towels and place in the fridge. Next, rinse the Bok Choy and chop into one inch pieces. Peel the carrots and slice on an angle. Prepare the broccoli and stalks, if you got them. In a sauté pan or a wok, bring it to med high heat. Add sesame oil and the vegetables. Sauté for 3-5 minutes, add broth, heat for one more minute. Turn off heat and cover.
Remove Tofu from fridge. Take another sauté pan again, over med high heat. Now, slice the Tofu in desired equal pieces. Roll all sides in My Mojo, set aside. Add 3-4 tablespoons of canola oil to the hot pan.
Carefully place the seasoned tofu in the pan. Now, you must pay attention; fry each side for 1-2 minutes, if its burning , turn the heat down a little. Okay, turn all the pieces to an uncooked side, cook, turn, cook until all sides are lightly browned and crispy. Take of the heat.
To assemble the plates. Take a small coffee cup, lightly rub with canola oil and pack with rice. Place on the center of the plate or bowl and lift up. Spoon around the vegetables and place the tofu last. Serve with sauce if desired.