Sunday, July 31, 2011

Taco Seasoning


With another Margarita Monday around the corner I wanted to post a simple tag along with the Chicken Taco Soup that I previously posted. We often find ourself short of one or more ingredients when we go to cook a recipe. Rather than running to the store it's nice to find an easy alternative or a way to make what you initially wanted. Taco seasoning is one of those things we don't always have on hand but, we have the all of the ingredients in the spice shelf to make our own. It's just knowing the right combo... and here is that combo! Never buy taco seasoning again!



TACO SEASONING
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
Combine listed ingredients. Stir together until combined. Use with any recipes that call for Taco Seasoning.

Now that you have taco seasoning... you need something to use it in. Here is a repost of a Margarita Monday favorite Chicken Taco Soup.





CHICKEN TACO SOUP
(Slow Cooker)
1 sm onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
2 (10 oz) cans diced tomatoes with green chillies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole chicken breast, boneless, skinless
1 (12 oz) can/container chicken stock OR (12 oz) can/bottle beer
*(Optional topping) Cheddar cheese, shredded
*(Optional topping) sour cream
*(Optional topping) crushed tortilla chips
Place the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chilies, and chicken stock OR beer (NOT BOTH) into a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breast on top of the mixture, pressing down slightly to just cover by the other ingredients. Cover slow cooker and set on low heat. Cook for 5 hours. Carefully remove chicken breast from soup, and allow to cool long enough to be handled. Shred chicken. Add shredded chicken back into the soup and stir a little. Cover again and continue cooking on low for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.


Print Friendly and PDF

Sunday, July 24, 2011

Guacamole Dip

Homemade Guacamole 
With Margarita Monday around the corner, I figured I would post an easy guacamole dip recipe. Don't be scared to try something new. You'll be surprised at how fresh, light, easy, and good this homemade dip is!   

GUACAMOLE DIP
3 avocados, peeled, pitted, and roughly mashed
1 lime, juice
1 tsp salt
1/2 C onion, finely diced
3 Tbsp cilantro, finely chopped
2 roma aka plum tomatos, diced
1 tsp garlic, minced
* Optional - 1 pinch ground cayenne pepper

In a medium size mixing bowl, mash together avocados, lime juice, and salt. Mix in onion, cilantro, tomatos, and garlic. If you choose, add a pinch of cayenne pepper. Stir until ingredients are well combined. Cover and refrigerate for an hour before serving with chips.


Wednesday, July 20, 2011

Great Steak Marinade

Steak Marinade 

Made these two steaks tonight. Threw together this recipe sort of last minute but turned out pretty darn good. Should have let the steaks marinate in it for more than 2 hours but turned out great anyway. Not too bad for someone who's is not a "big steak eater". 


Ingredients

  • 1/3 C soy sauce
  • 1/2 C olive oil
  • 1/3 C lemon juice
  • 1/4 C Worcestershire sauce
  • 1 1/2 Tbsp garlic powder
  • 3 Tbsp dried basil
  • 1 1/2 Tbsp dried parsley flakes
  • 1 tsp ground white pepper
  • 1/4 tsp hot pepper sauce (optional)
  • 1 tsp dried minced garlic (optional)


Directions
  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in bowl and mix together. Add optional hot pepper sauce and garlic, if desired. Mix until thoroughly combined.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired

FYI: If you choose to use marinade for any other purpose, boil for 5 minutes over high heat to make it safe to consume.

Sunday, July 3, 2011

Buffalo Chicken Dip

Buffalo Chicken Dip Begins!


Made this dip for the 4th of July block party we threw together last night. It didn't last long, and folks keep asking for the recipe so I decided to share it on here. Hope you enjoy and have a SAFE and great 4th weekend!

Buffalo Chicken Dip
Ingredients
2-3 Boneless, skinless chicken breast - cooked and shredded
2 (8 oz) pkgs Cream Cheese - softened 
1/2 (12 oz) or All of Bottle of Franks Hot Sauce (or any that you desire, we like Franks.)
Directions
Boil chicken until completely cooked. Once chicken is cooked, shred and place into a small or medium sized slow cooker.  Add softened cream cheese and 1/2 of the bottle of Franks hot sauce (or what ever hot sauce you choose). Heat on Low, Medium, or High depending on how soon you need it. Be sure to stir it often to ensure it gets mixed well. It’s ready when it’s warmed throughly. Serve with Frito Scoops or Original Ruffles. 
(Note: You can adjust heat by adding more hot sauce or more cream cheese.) 

Stir as the cream cheese heats.
In the end you should have a nice creamy mixture.
I find it best to serve in a slow cooker to keep it warm. It doesn't last long....





Chicken n' Waffles

Just devoured this tasty brunch treat @ O'Charley's. Not on the menu, but ordered the brunch waffle an asked them to top it with fried chicken strips. Turned out Deeelish! Great combo of sweet & salty! They should put it on their menu...
Sent from my iPhone
Related Posts Plugin for WordPress, Blogger...