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Recipe: Homemade Taco Seasoning

It’s Tuesday which means only one thing… TACOS! Taco Tuesday! It’s my favorite dish, so it was a no-brainer that I was going to share my homemade taco seasoning recipe with you.

Taco salsaPhoto by: Mrsiraphol 

Store bought seasoning packets are quick and easy, but once you’ve made your own blend — you won’t go back! This homemade taco seasoning is quick, easy, inexpensive, and packed with way more flavor than it’s store bought counterpart. I personally have a sensitivity to high sodium foods. This was a perfect way to still enjoy my favorite dish, but tailor the recipe to my dietary needs.

Why you should make your own taco seasoning vs buying store seasoning packets?

  1. You can adjust the seasoning to your own taste. Make it spicer, make it less salt. Play with the mixture until it’s perfect for you.
  2. Make larger or smaller quantities to fit your needs. I like making a lot at one time so I always have it on hand. It keeps for quite awhile as long as you keep it stored in an air tight container.
  3. Cut out all of the unhealthy additives, preservatives, and food coloring. Who needs all that extra junk? Not only is homemade better for you, it tastes better too!
  4. Get rid of all of that extra sodium. The homemade version has a lot less salt than it’s store counterpart. If you’re on a low sodium diet substitute regular salt with a low sodium alternative.

How to Make it:

To make this recipe even easier, the 8 ingredients are all equal parts. If you want to make an even bigger batch just make sure all eight parts measure out to be the same.

Taco_SeasoningFenway Taco Seasoning Recipe

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp smoked paprika

1 tsp chili peper

1 tsp Sazon Goya

Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

More than just tacos!

This seasoning recipe is very versatile and can be used on so much more than taco meat. Here are a couple of great ideas:

  • Pan-roast some raw almonds with a tablespoon of  olive oil and a couple teaspoons of taco seasoning.
  • Grill marinate boneless/skinless chicken breasts with olive oil and a generous helping of taco seasoning.
  • Taco Dip! 8oz of sour cream, 8oz of room temp cream cheese, a couple tablespoons of taco seasoning. Blend until smooth and dip with your favorite tortilla chip. Yum!

 

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Recipe: Banana Cake with Cream Cheese Frosting

It’s been a while since I’ve shared one of my favorite recipes. This banana cake with cream cheese frosting recipes is one of my all-time favorites, but I must warn you, it’s definitely not light on the calories! Although, when you are enjoying such a decadent dessert, do calories really count? 🙂 Enjoy!

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Banana Cake with Cream Cheese Frosting

Ingredients:

½ cup (1 stick) butter, room temperature

1 ½ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup mashed ripe bananas (2 to 3 medium)

Frosting (see below)

Cream Cheese Frosting:

½ cup (1 stick) butter at room temperature

1 package (8 ounces) cream cheese, room temperature

2 teaspoons vanilla extract

3 ¾ cups powdered sugar (sift if desired)

Preparation:

Preheat oven to 350 degrees. Grease a 15-by-10-inch sheet pan/cake pan.

In a mixing bowl, cream butter and sugar, then add eggs, sour cream and vanilla extract. In a separate bowl, combine flour, baking soda and salt. Gradually add to creamed mixture. Hand stir in mashed bananas.

Spread into prepared pan. Bake in preheated oven 25 minutes or until a toothpick comes out clean. Let cake cool.

Prepare cream cheese frosting.

Spread on top of cake and store in refrigerator. Cake can be frozen.

Cream Cheese Frosting:

In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency.

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Recipe: Polish Kluski Dumplings

I’m taking a quick break from décor this week to share one of my all-time favorite recipes. We’ve had a very sick household this past week, both of my boys were down with strep throat. (Not fun!) There is nothing better than a huge pot of homemade chicken and dumpling soup to help get everybody back up on their feet.

If I’m strapped for time, and want soup in a quick turnaround, I usually buy store made stock and pre-cut veggies from the produce department. I still make the Polish kluski dumplings from scratch; the recipe is super easy and the ingredients are readily found in your pantry. This recipe transports me back to my grandma’s kitchen. Enjoy!

 

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Polish Kluski Dumplings

1 1/2 c. flour
2 sm. eggs, beaten
1/2 c. water
Dash of salt

Mix ingredients and stir until smooth. Drop from wet teaspoon into boiling soup or salted water. Cook uncovered until dumplings come to top.