Tag Archives: Dressings and Sauces

Homemade Taco Seasoning

21 Sep

Good Morning! How is everyone today?

I am busy, busy, getting ready for my sister in law’s wedding! Today is packing and organizing and then Mr. Delish and I will be making the 4 hour trip to Kelowna tomorrow. Well normally it takes 4 hours, usually 2.5 hours when Mr. Delish is driving. Most times try to nap to avoid being terrified.

Today I am equipping you with one of my new favorite things, homemade taco seasoning. I absolutely LOATHE prepackaged sauces and spice mixes. They are filled with salt and MSG and bad things that you don’t want to put in your body. I know, I know, I fill my body with butter and bacon but you know what, that stuff is 100% au natural…and yummy.

This spice mix is perfect for tacos but can also be used to flavor many different Mexican dishes. Try it on chicken, or in tortilla soup. You’ll want to add a little at first and then add more to suit your tastes. I added about a quarter of the recipe to about a pound of ground beef for tacos and it was pretty spicy!

Homemade Taco Seasoning:
Equivalent to about 4 packages of the store bought stuff

1/4 cup Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Crushed Red Pepper Flakes
1 tsp Dried Oregano
2 tsp Smoked Paprika (you can use regular paprika but the smoked stuff is amazing!)
2 tbsp Ground Cumin
1 tbsp + 1 tsp Salt
1 tbsp + 1 tsp Freshly Ground Pepper

In an airtight container, add all of the ingredients. Place on the lid and make sure it is sealed completely and then shake it up until it is all mixed evenly. You can store the mix in the same airtight container and use on multiple occasions.

Garlic Alfredo Sauce

23 Jun

The other night I confessed I was feeling quite lazy and didn’t want to make anything too involved for dinner. When I’m feeling lazy I don’t like to cook but I definitely like to eat. Laziness and eating go hand in hand. Actually for me pretty much any emotion or state of mind I am in also involves eating.

I realized we had some yummy Lobster Ravioli in the fridge that I could make and then all I would have to do was whip up a quick sauce. Most normal, reasonable people would choose a light sauce because the lobster will already be quite rich. However I am not a normal, reasonable person. I prefer to try to jam as many calories into a dish as possible. Calories = Flavor. Okay not always but in this case it’s true. I also like to fatten people up. So I went with Alfredo, actually Garlic Alfredo. I’m fairly sure this is very close to my Mom’s recipe but as for most of the things she makes, she doesn’t have a recipe written down anywhere, so I can’t confirm.

I can’t even explain my love for this sauce. Sometimes the simplest ingredients can make the most amazing dishes.

Garlic Alfredo Sauce:
2 Cups Heavy Cream (yes 2 cups)
1/4 Cup Butter
3 Cloves of Garlic, Minced
1/2 Cup Freshly (please!!) Grated Parmesan cheese.
Salt and Pepper to taste

In a medium sized saucepan melt butter over medium heat. Once warmed add the garlic and saute until softened but not brown approx 2-3 minutes, stirring constantly. Add cream and heat until frothy 5-6 minutes. Lower heat to medium low and allow to simmer for 10-15 minutes. Sauce will thicken as it simmers. Right before serving stir in half of the Parmesan until smooth and season with salt and pepper. Serve over the cooked pasta of your choice. Sprinkle the rest of the Parmesan on the pasta when serving.

Normally I just serve this over the fresh Fettucini or Linguine noodles you get in the cooler section of the grocery store, but it was great on the pre-made ravioli as well.

Just try to forget you put all that cream and butter in there and Enjoy!

Avocado and Corn Salsa

13 Jun

I couldn’t decide what to call this recipe. First I thought Fresh Corn Guacamole but then I decided that could imply this would be a smooth mixture of avocado studded with corn. That’s not right. I also thought that name could imply that this is a “Guacamole” made with corn instead of avocado. That is wrong as well, not to mention would be really weird. I’m not sure where I was going with this…

Please excuse the worst introduction to a recipe ever.

 Excuse my fingernail.


Avocado and Corn Salsa:


2 Cobs worth of Sweet Corn
2 Avocados

1/2 Small Red Onion, Diced
1/2 Jalapeno, Diced (seeds in)
1/4 cup Chopped Cilantro
Juice of one Lime
1 Teaspoon Salt

Mix all ingredients in a large bowl.

I made this to go with my Crispy Prawn Tacos but you could also serve with a big bowl of salty taco chips or with any of your favorite Mexican dishes.

Fresh Pico de Gallo

13 Jun

This is the first of three recipes that I made last night for dinner. They all go together but I wanted to post them separately as each of the recipes can be made on its own.

Fresh Pico de Gallo is one of my most favorite things in the world! I was in Cancun in January and they sell freshly made Pico de Gallo in the produce department of every supermarket. They don’t have that in my supermarket but luckily it is super easy to make yourself.

Here’s Cancun:

It is very difficult for me to look at these photos. I weep because the weather is not nearly as warm here as it should be. I weep because that was the most quiet and tranquil spot to sit and read a book. I weep because I haven’t finished a book since I was sitting on that chair. I weep because my tan wore off four months ago.

Anyways.

Please excuse the poor knife skills. The boyfriend loves to make salsa and guacamole and he honestly is very good at it. With the exception of the fact that he is not patient enough to sit and dice everything in a uniform fashion. Dicing to him is grabbing a butchers knife and chopping at the tomato (or onion, or jalapeno, or cilantro) wildly, for 30 seconds. Apparently, the term Dicing is subjective.

Either way, he got the job done and we ended up with a fresh and delicious Pico de Gallo to go with our Crispy Prawn Tacos. Serve these up with a big bowl of salty taco chips and it will be gobbled up in no time. This is also great to serve on Chicken or Fish, or with your favorite Mexican dish.

Here’s the printable:

Fresh Pico de Gallo

2 cups Diced Tomatoes (I use Roma because I find they are drier and therefore don’t make the salsa get watered down after a few hours of sitting)
1/2 Small Red Onion, Diced
1/2 Jalapeno, Diced (please, please, leave the seeds in)
Juice of Half a Lime
1/4 Cup Chopped Cilantro
1 teaspoon Salt

Mix all ingredients together in a bowl. If you have time, cover and refrigerate for a couple hours to let all the flavors get to know each other.

Strawberry Pecan Salad with Lemon Poppyseed Dressing

1 Jun

I am going to start by saying I love, love, love a big crunchy salad, but only if it has lots of goodies in it. I am not the kind of girl that wants to eat a bowl of lettuce everyday so I always try to find new things to jazz up a basic salad.

This past weekend was a really busy one, I had a lot of things on the go, one of which was a wedding. Halfway through the Wedding Reception Dinner I felt a cold coming on and I ended up being sick in bed for 2 days. Of course, right? Anyways, I’ve been feeling a little run down since then so I decided to whip up a yummy salad to give myself a little boost.

Here’s what you need:

For the Dressing:

1/3 Cup Sugar
1/2 Cup Lemon Juice
1 Tsp Salt
1 Tsp Whole Grain Mustard
1 Cup Olive Oil

For the Salad:

2 Romaine Hearts Chopped
2 Cups Mixed Field Greens
1/2 Cup Pecan Halves
1 Quart Strawberries Sliced
1/2 Cup Crumbled Goat Cheese
2 Tbsp Olive oil
1 lb Shrimp
Salt and Pepper to taste

Whisk together all the dressing ingredients and set aside. Heat a saute pan over medium low heat and toast the pecans for about 3-5 minutes until fragrant. Allow to cool.

Add all salad ingredients, except the Olive Oil and Shrimp, to a big salad bowl or serving dish, toss with enough dressing to coat, and set aside, dinner is almost done!

Doesn’t this look yummy? I have made this salad before without adding any shrimp just like this, and its delish. Add some avocado? Yes, please.

Mmmmmm.

Use the same pan (because who likes doing dishes?) and heat up the olive oil over medium heat. Add the shrimp, season with salt and pepper, and saute until pink and cooked through, about 5 minutes.

Top the salad off with the shrimp and enjoy.

Ooh steamy!

Woops, I think I’m hungry again.

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