Taco Seasoning

Yup I make my own taco seasoning. I like making it fresh. I like having less salt in it. I like making it a little spicy. If you leave the spice out I think it tastes just like the one you buy at the store. its cheaper and I usually have all these ingreidents on hand so its convienent as well. Enjoy!

Makes 9 tablespoons


4 tbsp chili powder
2 tbsp ground cumin
2 tsp paprika
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (or less if you don't like it very spicy)
1 tsp dried oregano

Put all spices into a resealable container or small glass jar, mix, label and store in the cupboard. I find 2 tablespoons of seasoning equal about 1 packet of store-bought seasoning.

Puppy Chow

this is good. I'm going to try a lemon one soon as well. :)

Ingredients:

• 9 cups corn, rice, or wheat Chex cereal (or a combination)
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 tsp. vanilla (optional)
• 1 1/2 cups powdered sugar

Method:
Into a large bowl, measure cereal; set aside.
In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on “High” for 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla (optional).  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar.  Seal bag; shake until well-coated.  Spread on waxed paper to cool.  Store in airtight container or bag in refrigerator.

Chicken, Bacon & Black Bean Quesadillas

These are freaking amazing! Like seriously make them now! These are def on our make again list :)

• 1 tablespoon oil
• 2 chicken breasts, cut into bite size pieces (2 cups cooked)
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1/2 red bell pepper, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can green chilies
• 1/2 cup spreadable cream cheese
• 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 2 cups shredded cheese
• 8, 8 inch flour tortillas
• sour cream and salsa, for serving

Instructions

Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.
Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4

Chicken Salsa Ranch Wraps

These are super simple. Super yummy. Great yummy summer time meal. Definitely try.

• 1 pound chicken breasts, cut into strips
• salt and pepper, to taste
• 1/2 cup salsa
• 1/4 ranch dressing
• tortillas
• shredded cheese, lettuce and sliced red bell peppers, to serve

1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Jalapeño Popper Grilled Cheese Sandwich

Whoever created this is simply amazing. I love jalapenos, I love love jalapeno poppers, and grilled cheese are freaking amazing! This is def a must try!

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Jalapeno Popper Pizza Recipe

I had never thought to make a jalapeno popper pizza til my friend Melissa told me about it and we just had to try it. And let me tell you if you like spicy jalapeno cheesy goodness this is definitely something you need to try! We loved it and will def be making it in the future. I also have a recipe for a grilled cheese jalapeno popper sandwich can't wait to try that. The recipe I used all ingredients listed except I used a few more jalapenos and cute the bread crumbs into a 1/3 of the amount. I also didn't use all the cream cheese just a nice light layer. But it was oh so good :) You can also use any cheese this one said the Mexican blend but I opted for Cheddar and I'm pretty sure my friend used Mozzarella. Use whatever you see fit :) Oh yeah and I used real bacon and prob more than recommended. Prob like 5-7 pieces :)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 1 (12 inch) pre-baked pizza crust
• 3 fresh jalapeno pepper, seeded and sliced
• 1 (3 ounce) jar cooked real bacon pieces (such as Hormel™)
• 1 cup shredded Mexican cheese blend
• 1 tablespoon butter, melted
• 3/4 cup seasoned bread crumbs

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Stir together the softened cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the pre-baked crust. Sprinkle the jalapeno slices and bacon on top of the cream cheese mixture; then top with the shredded cheese.
3. Combine the melted butter and seasoned bread crumbs. Sprinkle the mixture over the top of the pizza. Bake in preheated oven until the bread crumbs are nicely browned and the cheese has melted, about 15 minutes.

Jack in the Box Tacos Copycat Recipe

Ok so I was totally excited when I saw this recipe because I'm a huge fan of Jack in the Box. It was one thing I missed when I left Arizona. Even when I lived in Charleston, SC the closest one was 3 hours away so it was a real treat to drive up there and get them! Now that we live in Italy we don't even have one closer than a very long flight away so yes I had to try these when I saw the recipe. This recipe is pretty darn close to the real thing. Although I would suggest running the meat through a food processor to get it to a proper consistancy. If you can I would also get the taco sauce from the Jack in the Box because the ones we tried just didn't taste the same. So hopefully one of my awesome friends and/or family members will send us some for the next attempt!

Ingredients:

• 1 lb ground beef
• 1/2 cup refried beans
• 1/4 teaspoon salt
• 2 tablespoons chili powder
• 1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
• 12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
• 3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
• 6 slices American cheese
• 1 head finely chopped lettuce

Directions:

Prep Time: 30 mins
Total Time: 1 1/4 hr
1. Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
2. When the beef is brown, drain the fat.
3. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
4. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
5. In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
6. Spread 1/12 of the beef mixture on the center of each corn tortilla.
7. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
8. Drop each taco into the pan of hot oil and fry on both sides until crispy.
9. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
10. Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.