Tag: recipe

Homemade Taco Seasoning

Never buy another package of taco seasoning with this spicy taco seasoning in your pantry. This is SO MUCH BETTER. Now you can have a tasty tacos in about 15 minutes.

I love my usual taco recipe (and my wife told me not to change it) but it takes 25 minutes and I get out a lot of spices. It is time to simplify my life. The second issue I have ( the real one to me) is that a lot of recipes I want to try call for a package of taco seasoning. I refused to do that and substituting would mean adding 7 or 8 more ingredients. This is much better. 

As a pediatrician, I’m always look at ingredients on everything. Taco seasoning mix always puzzled me. Whoever though of putting most of that junk in there must be a genius since I had no idea that wheat, flour and maltodextrin were needed. And the salt… so much salt. And I though it was suppose to be spices. Silly silly me.

Rating

Tasty like my other taco meat.

Make extra and store in a air tight container for the next time

Notes: there are hundred of recipes for taco seasoning out there. I didn’t bother since I knew what I wanted.
By making your own, you get to control everything.  I want to always use fresh onion so I did not put the onion powder in. I find the garlic a bit of a pain at times so the garlic powder is in. This is 3/10 spicy. Adjust the cumin and cayenne accordingly. You are the boss.

 Lots of good things plus an air tight container.

Combine 1/2 cup chile powder, 1 tsp each of oregano, Kosher salt, 1/2 tsp each of cayenne pepper, black pepper and 2 tsp cumin. Options are 1 tsp each of granular garlic powder and onion powder. Add these if you are not adding onion or garlic during your cooking. I always do fresh onion so I omitted the onion powder.

 Seal in a air tight container. It should be good for months.

To make taco meat. If you did not add the garlic and onion to the mix. Start with one small onion and 2-3 cloves of garlic and dice the onion and crush the garlic.

Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. If adding fresh garlic, put it in now and “bloom” for 30 seconds.

Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes.

 Drain the fat.

 Add 3 tablespoons of taco seasoning and 1/4 cup of water. I usually will add 1/2 cup of tomato sauce or salsa here. Simmer for a few minutes until liquid is reduced.

Homemade Taco Seasoning
by April-20-2013

Never buy another package of taco seasoning with this spicy taco seasoning in your pantry. This is SO MUCH BETTER. Now you can have a tasty tacos in about 15 minutes.
Ingredients
  • 1/4 cup chili powder
  • 2 t Garlic powder- granulated preferred- optional
  • 2 t onion powder-optional
  • 4 T cumin
  • 2 t oregano
  • 1 t cayenne pepper
  • 2 t kosher salt
  • 1 t black pepper
Instructions
1) Combine ingredients in medium bowl. Omit the garlic powder and/or onion powder if adding them fresh.2) The heat on this is 3/10. Adjust cumin and cayenne for taste. See post to vary amounts.3) To make taco meat. If you did not add the garlic and/or onion to the mix. Start with one small onion and/or 2-3 cloves of garlic and dice the onion and crush the garlic.4) Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. If adding fresh garlic, put it in now and “bloom” for 30 seconds.5) Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes. Drain the fat.6) Add 3 tablespoons of taco seasoning and 1/4 cup of water. I usually will add 1/2 cup of tomato sauce or salsa here. Simmer for a few minutes until liquid is reduced.
Make extra and store in a air tight container for the next time
Details

Prep time: Cook time: Total time: Yield: 1 to 8 pounds taco meat

Updated

April 20 2013

Dan Mikesell

Grilled Blackened Tilapia

Wonderfully spicy grill tilapia. Keep them coming back for more with this blackened tilapia. Healthy eating has never been so good nor so simple and easy.

Based on my Oven Baked Blacken Tilapia, it only takes 2 minutes per side to get a grilled masterpiece. I have included options for cooking tools and for levels of heat.

Goes great with my Simple Tarter Sauce.

Rating

 This is the easiest 5 in a long time. Definitely the leader for the best recipe of the year…

Notes
I used a Brinkmann Steel Flexible Grilling Basket that cost $15 at Home Depot. You can also get one at Amazon for a few dollars more. Highly rated by Consumers Report.

Preheat grill to as high as it will go. For me that is about 600 degrees. If using a griddle instead of a grill basket, then place it on the grill to preheat.

Combine 3 T paprika, 1 t salt, 1 T onion powder,1 t black pepper, 1 t dry thyme, 1 t dry oregano and 1/2 t garlic
powder. Also add cayenne pepper 1/4 tsp for normal (3/10 heat) 1/2 tsp for spicy (7/10) and 1 tsp for manly man.

 Rinse and pat dry 1 pound of tilapia.

 Melt 1 T butter in a microwave. About 15 seconds.

 Brush both sides of tilapia with the melted butter.

 Coat both sides of the tilapia with a generous amount of the rub.

 Spray a flexible grill basket with a generous amount of PAM.

 Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures.

Place the tilapia on preheated grill and close lid. Grill for only 2 minutes. Flip and grill another 2 minutes.

 Done. Serve immediately.

Grilled Blackened Tilapia
by DrDan at 101 Cooking for Two May-12-2013

Wonderfully spicy grill tilapia. Keep them coming back for more with this blackened tilapia. Healthy eating has never been so good nor so simple and easy.
Ingredients
  • 1 pound tilapia
  • 1 T butter

Blackening Rub

  • 3 T paprika
  • 1 t salt
  • 1 T onion powder
  • 1 t black pepper
  • 1 t dry thyme
  • 1 t dry oregano
  • 1/2 t garlic powder
  • 1/4 t to 1 t cayenne pepper to taste
Instructions
1) Preheat grill to as high as it will go. For me that is about 600 degrees.2) Combine 3 T paprika, 1 t salt, 1 T onion powder,1 t black pepper, 1 t dry thyme, 1 t dry oregano and 1/2 t garlic powder. Also add cayenne pepper 1/4 tsp for normal (3/10 heat) 1/2 tsp for spicy (7/10) and 1 tsp for manly man.3) Rinse and pat dry 1 pound of tilapia. 4) Melt 1 T butter in a microwave. About 15 seconds. Brush both sides of tilapia with the melted butter.5) Coat both sides of the tilapia with a generous amount of the rub.6) Spray a flexible grill basket with a generous amount of PAM.7) Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures.8) Place the tilapia on preheated grill and close lid. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not over cook.9) Serve immediately.
Details

Prep time: 10 mins Cook time: 4 mins Total time: 14 mins Yield: 4 servings

Updated

May 12 2013

Dan Mikesell

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Skinny Banana Bread Cinnamon Rolls

It’s the week of mother’s day! What better to give the woman in your life other than a nice prepared pan of banana bread cinnamon rolls? Skinny, and just under 200 calories at that!

Or heck, even treat yourself! These are a great make-ahead treat to have ready when you wake up for mothers day breakfast or brunch!

These are soft and fluffy cinnamon rolls that taste like banana bread and are topped with a drizzling of a light cinnamon vanilla frosting. Indulgent and blissful without the guilt!

I know that ‘boxed’ mixes are not everyone’s favorite (and clearly not the most healthy of things in the world), but I’ve got to be honest… making cinnamon rolls with cake mix creates the softest, fluffiest, cinnamon rolls that you will ever eat!

Plus, I’ve tried to ‘healthify’ these a bit by adding in some whole wheat flour and of course bananas! The sugar is also reduced greatly by swapping out granulated sugar with Stevia in the Raw. But really, any sweetener that measures like sugar would work – if you have another preference.

Skinny Banana Bread Cinnamon Rolls
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 199.6 • Fat: 2.7 g • Carb: 41.7 g • Fiber: 2.2 g • Protein: 3.8 g • Sugar: 12 g • Sodium: 187.6 mg

Ingredients:
Cinnamon Rolls:
1 1/4 C. Hot Water
2 Medium Bananas, Over-Ripe
1/2 Tsp. Vanilla
1 1/4 C. Yellow Cake Mix, Dry
1 1/4 C. Whole Wheat White Flour
1 1/4 C. Bread Flour
1/2 Tsp. Salt
2 1/4 Tsp. Active Dry Yeast

Filling:
1/4 C. Light Butter, Softened
1/4 C. Brown Sugar, Packed
1/4 C. Stevia in the Raw (Or other sweetener that measures like sugar.)
1/4 C. Yellow Cake Mix, Dry
1 1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

Frosting Drizzle:
1 Tbsp. Plain Fat Free Greek Yogurt
3/4 C. Powdered Sugar
2 Tbsp. Yellow Cake Mix, Dry
1/4 Tsp. Vanilla
1 Tbsp. Fat Free Milk
1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

Directions:
Bread Machine: 
Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine:
If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for it’s first time. Punch it down and allow to rise for another hour or until doubled in size once more.

While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Set butter out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.

After the second rise, remove the dough to a floured surface and roll out into a large rectangle.

Yes, the dough is very soft.

Add butter. Spread the butter over the rectangle of dough.

Sprinkle the filling mixture atop the dough. Roll it up into a tight, long, skinny log. Lengthwise.

Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Only have mint floss? That’s fine too! The flavor doesn’t transfer.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.

Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top. 

Top with a some nuts if desired and indulge!

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