Source: The original Kim Blanchard
Ingredients:
1 quart water
1/4 cup chili powder
1/2 teaspoon garlic
1 teaspoon cumin
1 8 oz. can tomato sauce
salt to taste
flour to thicken (2-3 Tablespoons)
Directions:
Mix all ingredients in a saucepan and boil till thick. Should be the consistency of thin gravy.
Notes:
I never seem to have canned enchilada sauce on hand, which always made me shy away from enchilada recipes that I love. Finally I realized that Kim has this great homemade recipe. Now I'll never be without! I had made (and posted about) a different recipe I found online a couple years ago. It has now been deleted from this blog because this one is so much better! Simple, quick, cheap, tasty. Can't go wrong here.
Showing posts with label seasoning mix. Show all posts
Showing posts with label seasoning mix. Show all posts
Tuesday, July 1, 2014
Wednesday, June 19, 2013
Homemade Sloppy Joe Seasoning Mix
INGREDIENTS:
(Large Batch: x4)
2 tbsp. (1/2 cup)
onion powder
2 tbsp. (1/2 cup)
paprika
1 tsp. (1 tbsp. +
1tsp.) garlic powder
1 tsp. (1 tbsp. +
1tsp.) chili powder
1 tsp. (1 tbsp. +
1tsp.) marjoram
1 tsp. (1 tbsp. +
1tsp.) dry mustard
1 tsp. (1 tbsp. +
1tsp.) salt
½ tsp. (2 tsp.)
black pepper
¼ tsp. (1 tsp.)
celery seed
Mix and store in an airtight container. Use 1/3 cup of
seasoning per pound of meat with desired sauce/liquid.
NOTES: This is the spice mix that I use in my sloppy joe filling. Kimma converted me to making my own seasoning mixes after I tried her taco seasoning.
Monday, July 16, 2012
Homemade Taco Seasoning
Source: inspired by here, with some additions by me
Ingredients:
2 Tablespoons chili powder
2 Tablespoons ground cumin
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon paprika
1 Tablespoon oregano
1/2 Tablespoon crushed red pepper
Directions:
Mix spices together and store in an airtight container (I use a small tupperware or empty spice jar). 2 Tablespoons of this mix is equal to one package of taco seasoning from the store.
Notes:
I've linked to this recipe a few times in various "taco-ish" recipes I've posted, but I decided that I use it enough that I just need to make it it's own post so I can find it quicker. Ha. Anyway, I'm quite happy with it - it's cheap and yummy and tastes just like the real thing.
Ingredients:
2 Tablespoons chili powder
2 Tablespoons ground cumin
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon paprika
1 Tablespoon oregano
1/2 Tablespoon crushed red pepper
Directions:
Mix spices together and store in an airtight container (I use a small tupperware or empty spice jar). 2 Tablespoons of this mix is equal to one package of taco seasoning from the store.
Notes:
I've linked to this recipe a few times in various "taco-ish" recipes I've posted, but I decided that I use it enough that I just need to make it it's own post so I can find it quicker. Ha. Anyway, I'm quite happy with it - it's cheap and yummy and tastes just like the real thing.
Saturday, March 31, 2012
Homemade Fajita Seasoning Mix
Source: adapted from about.com
Ingredients:
3 Tablespoons cornstarch
2 Tablespoons chili powder
1 Tablespoon salt
1 Tablespoon paprika
1 Tablespoon sugar
2-1/2 teaspoons crushed chicken bouillon cube
1-1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (didn't have it so left it out)
1/4 teaspoon crushed red pepper flakes (upped it to 1/2 teaspoon)
1/2 teaspoon cumin (upped it to 1 teaspoon)
Directions:
Mix all ingredients together in a small bowl. Store in an airtight container (I used an empty chili powder bottle that I had lying around) in a cool dry place (like the spice cupboard).
When making fajitas, mix 3 Tablespoons seasoning mix plus 1/2 cup water. Add to your browned chicken (or beef or whatever you're making into fajitas) and let it simmer for a few minutes until nice and thickened. Mix the chicken/sauce mixture into your sauteed bell pepper and onions and serve it all up with sour cream, salsa, tomato, cheese and lettuce (or any combination of toppings that you love best - if I had avocado, it'd be on there!) on a warm tortilla.
Notes:
We love fajitas around here - if not for their deliciousness (which is true) then for the sheer ease and speed it takes in getting them prepped, cooked and in our bellies. It has been a while since we've eaten them, however, because we've been out of fajita packets. (For some reason they never make it to the grocery shopping list either.) Well, last night I decided I wasn't going to let that little fact deter me any longer - and I used my friend Google to find this here recipe for my own seasoning mix. Voila! Perfect. And it really tastes just like the stuff in the envelope you get at the store - at a fraction of the cost. Love that.
Ingredients:
3 Tablespoons cornstarch
2 Tablespoons chili powder
1 Tablespoon salt
1 Tablespoon paprika
1 Tablespoon sugar
2-1/2 teaspoons crushed chicken bouillon cube
1-1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (didn't have it so left it out)
1/4 teaspoon crushed red pepper flakes (upped it to 1/2 teaspoon)
1/2 teaspoon cumin (upped it to 1 teaspoon)
Directions:
Mix all ingredients together in a small bowl. Store in an airtight container (I used an empty chili powder bottle that I had lying around) in a cool dry place (like the spice cupboard).
When making fajitas, mix 3 Tablespoons seasoning mix plus 1/2 cup water. Add to your browned chicken (or beef or whatever you're making into fajitas) and let it simmer for a few minutes until nice and thickened. Mix the chicken/sauce mixture into your sauteed bell pepper and onions and serve it all up with sour cream, salsa, tomato, cheese and lettuce (or any combination of toppings that you love best - if I had avocado, it'd be on there!) on a warm tortilla.
Notes:
We love fajitas around here - if not for their deliciousness (which is true) then for the sheer ease and speed it takes in getting them prepped, cooked and in our bellies. It has been a while since we've eaten them, however, because we've been out of fajita packets. (For some reason they never make it to the grocery shopping list either.) Well, last night I decided I wasn't going to let that little fact deter me any longer - and I used my friend Google to find this here recipe for my own seasoning mix. Voila! Perfect. And it really tastes just like the stuff in the envelope you get at the store - at a fraction of the cost. Love that.
Monday, November 21, 2011
Cajun/Creole Seasoning Mix
Source: this site, via Pinterest
Ingredients:
5 teaspoons paprika
4 teaspoons fine sea salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper (I substituted 1/2 teaspoon chili powder, since that's what I had)
2 teaspoons dried oregano
2 teaspoons dried thyme
Directions:
Combine all spices together and enjoy!
Notes:
Used this with the Creamy Cajun Chicken Pasta recipe I tried tonight and it was delightful. Now I've gotta find some other Cajun recipes. Easy. Quick. Cheap. Good stuff.
Ingredients:
5 teaspoons paprika
4 teaspoons fine sea salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper (I substituted 1/2 teaspoon chili powder, since that's what I had)
2 teaspoons dried oregano
2 teaspoons dried thyme
Directions:
Combine all spices together and enjoy!
Notes:
Used this with the Creamy Cajun Chicken Pasta recipe I tried tonight and it was delightful. Now I've gotta find some other Cajun recipes. Easy. Quick. Cheap. Good stuff.
Sunday, March 27, 2011
Super Thick 'n' Hearty Chili
Source: My friend Katie's cooking blog, with some tweaks by me
Ingredients:
1 lb ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
2 cloves garlic, finely minced (or pressed in your handy dandy garlic press!)
1 can tomato sauce
1 can stewed tomatoes
1 can water (I used the stewed tomatoes can)
1/2 cup salsa
2 Tablespoons chili seasoning mix (Katie suggested this recipe which I used with a few tweaks shown below)
2 cans beans of your choice, rinsed and drained (I used light kidney and pinto)
Chili Seasoning Mix:
(Mix together and store the extra in an airtight container)
1/4 cup all-purpose flour
1 Tablespoon chili powder
1/2 - 3/4 Tablespoon onion powder
1/2 - 3/4 Tablespoon garlic powder
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
Directions:
In a large saucepan over medium heat, combine the ground beef, onion and garlic and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, tomato sauce, tomatoes, salsa, water, chili seasoning mix and beans.
Mix well, reduce heat to low and simmer for at least an hour. Serve with cheese and sour cream, if desired.
Notes:
This is super yummy and really hit the spot on a cool, dreary Sunday afternoon. We had ours with sweet cornbread muffins. Delightful. P.S. Gregg came up with the name ... he said that's what it would be called if it came in a can on the store shelves. And it was very thick, so if you want, you can add a little water to thin it out.
Ingredients:
1 lb ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
2 cloves garlic, finely minced (or pressed in your handy dandy garlic press!)
1 can tomato sauce
1 can stewed tomatoes
1 can water (I used the stewed tomatoes can)
1/2 cup salsa
2 Tablespoons chili seasoning mix (Katie suggested this recipe which I used with a few tweaks shown below)
2 cans beans of your choice, rinsed and drained (I used light kidney and pinto)
Chili Seasoning Mix:
(Mix together and store the extra in an airtight container)
1/4 cup all-purpose flour
1 Tablespoon chili powder
1/2 - 3/4 Tablespoon onion powder
1/2 - 3/4 Tablespoon garlic powder
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
Directions:
In a large saucepan over medium heat, combine the ground beef, onion and garlic and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, tomato sauce, tomatoes, salsa, water, chili seasoning mix and beans.
Mix well, reduce heat to low and simmer for at least an hour. Serve with cheese and sour cream, if desired.
Notes:
This is super yummy and really hit the spot on a cool, dreary Sunday afternoon. We had ours with sweet cornbread muffins. Delightful. P.S. Gregg came up with the name ... he said that's what it would be called if it came in a can on the store shelves. And it was very thick, so if you want, you can add a little water to thin it out.
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