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This time of year my vegetable garden is quickly winding down. Most of my veggies are done producing for the season with the exception of that darn cherry tomato bush. This plant just won’t quit! By the end of the season, I’m pulling my hair out trying to come up with creative ways to eat the over abundance of my harvest. Cherry tomatoes being #1 on my list.
I found this easy and savory recipe to help me use up all those maters. It uses a handful of ingredients (which are usually found in your pantry) and it takes minutes to make. My favorite way to eat this dish is on a nest of fresh pasta. Yum…it makes my mouth water just thinking about it! Add a glass of red wine and enjoy!
- 2 (10 oz) containers cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoon fresh cracked black pepper
- Preheat oven to 375°F.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
- Bake for 20-25 minutes, or until tomatoes are soft and tender (but not mushy).
- Eat immediately as a savory meal side or top on your favorite pasta, homemade pizza or grilled chicken!
Need a dessert for after dinner?
Check out my recipe for
Banana Cake with Cream Cheese Frosting >>
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.
Photo 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?
- 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.
- 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.
- 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!
- 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.
Fenway 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!
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!
Banana Cake with Cream Cheese Frosting
½ cup (1 stick) butter, room temperature
1 ½ cups sugar
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)
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.
Essential Oil Veggie Wash
I’ve started introducing essential oils into my daily routine in hopes of not having to use toxic and/or unhealthy products, such as chemical cleaners and beauty products. Cause all of that man-made stuff just can’t be good for you, right? I’ve even substituted some of my common OTC medications with blends of essential oils, like peppermint and copaiba oil for headaches. (Love it and it works so great!)
I want to share with you a quick and easy recipe, essential oil veggie spray. I mix up this all-natural concoction in a glass spray bottle and spray down all my produce and rinse. It’s inexpensive to make, easy to keep on hand and will help protect you from all of those harmful pests and germs that make you sick.
• 1 glass spray bottle
• 1 cup water
• 1/4 cup distilled white vinegar
• 1 tbsp sea salt or baking soda
• 5 drops Young Living Lemon essential oil
(You can also use Citrus Fresh, Lime, Purification or Thieves)
• Pour sea salt or baking soda into glass spray bottle
• Add 5 drops of your choice of essential oil
• Add water and distilled white vinegar
• Tightly fasten nozzle onto glass bottle