Taco Seasoning Mix

Making my own mix allows for me to know what is in my food.  This is a quick and easy recipe that can be stored in a jar and used at a later time.

Ingredients:
4 Tbls chili powder
3 Tbls and 1 tsp paprika
3 Tbls cumin
1 Tbls and 2 tsp onion powder
2 tsp salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp red pepper flacks
2 Tbsp corn starch

Directions:
1.  Mix all ingredients together.
2.  For each 1 lb of ground beef, use 2 Tbsp and 3/4 cup water.
3.  Like all other taco mixes: brown beef, drain, mix in seasoning and water, bring to boil, turn down heat and simmer for about 10 - 15 minutes.

** I like a stronger taste, so I use 3 Tbsp or more of seasoning.  Do what you like - there are no rules! :)

Self Rising Flour

Self Rising Flour

I only buy unbleached American grown and processed flour.  I like King Arthur and anything that is locally grown.  I also only use Rumford baking powder because it does not contain aluminum and it is a non GMO product.  So when I need self rising flour, I make my own.

Ingredients:
1 cup all purpose unbleached flour
1/2 tsp salt
1 1/2 tsp baking powder

Directions:
Mix all together and use.  This can easily be doubled for larger recipes.

Shrimp Sauce

Once again, I will say that I will make things from scratch because I try to stay away from processed foods that contain preservatives and other junk that we do not need to eat.  I love shrimp sauce on my homemade fried rice.  :)

Ingredients:
1 1/4 Cup Hellman's Mayo
1/4 cup Water
1 Tablespoon Contadina Tomato Paste (unseasoned)
1/2 teaspoon Garlic Powder
1 teaspoon Sugar
1 teaspoon Paprika
pinch of Cayenne
(You can also add a pinch of ground ginger and a little bit more of sugar to fit more of your likes.)


Directions:

• In a blender add Mayo, Water, Paste, Garlic Powder, Sugar, Paprika and cayenne if desired.  
• Blend until all incorporated.  
• Chill in the refrigerator for 4 hours or more to allow the flavor to set up.

Baked Crab Rangoon

Baked Crab Rangoon adapted from Food.com (via Iowa Girl Eats)

I love appetizers as much as anyone else but I do not like to eat prepared and processed frozen appetizers.  This is a nice treat and is easy to make.

Ingredients:
2 tablespoons sour cream
8 oz cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Directions:
Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24

Sweet Chili Dipping Sauce

Sweet Chili Dipping Sauce from She Simmers (via Iowa Girl Eats)

I am all about making things from scratch and using the fewest number of processed items as possible.  I like a good sauce to use with chicken, pork, crab rangoons or most anything.  This sauce is quick, easy and delicious.

Ingredients:

3 garlic cloves, peeled
2 red serrano or jalapeno peppers, seeds removed
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1 1/2 teaspoons salt
1 tablespoon cornstarch
2 tablespoons water

Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes.

Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

Makes about 1 cup

Slow-Cooker Beef and Vegetable Soup

Slow-Cooker Beef and Vegetable Soup

I love using my crockpot any time of the year.  This is a recipe from Swanson Broth.  I usually do not use a prepared broth, I use a broth starter and add it to water.  That way I can control the amount of preservatives and sodium, at least a little more. 

Ingredients:

1 lb. beef for stew, cut into 1-inch cubes

Ground black pepper   to taste

2 tbsp. all-purpose flour, unbleached

2 tbsp. vegetable oil

3 large onions, chopped (about 3 cups)

12 small red potatoes, cut into quarters or about 5 Idaho or russet potates, cut into 1 inch squares

2 medium carrots, sliced (about 1 cup)

4 cloves garlic, minced

1 tbsp. chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed                                    

2 tbsp. tomato paste                                                                                      

4 cups Swanson® Beef Broth or a broth you make from a starter

Sour cream (optional)                                    

Chopped green onion (optional)

 

Directions:

 

1. Season the beef with black pepper and coat with the flour.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned.

3. Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup of the broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours or until it's done.

4. Serve with the sour cream and chopped green onions, if desired.

 

Sweet and Spicy Pickles

I love the taste of hot and sweet, and these pickles satisfied that taste.  Plus they are a little different than the traditional canned pickles.  Thank you to http://creatingnirvanatoday.blogspot.com for allowing me to share your recipe.

Ingredients for Sweet and Spicy Pickles (yield 4 pints)

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers

Directions
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.

Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.

Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.

Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.