HomemadeTaco Seasoning

Once in a while I find a recipe that calls for a packet of taco seasoning.  I don't buy them because of a very bad taco dinner experience I had in high school when I didn't read the directions all the way through and ended up with a very salty taco filling.  Needless to say, I found that tossing seasonings into my meat was a better option than the little packets.  That is, until the times I need a packet of taco seasoning for this recipe or that recipe.  After passing yet again on a recipe because I just didn't want to buy a taco packet, I decided to make my own, using all the same ingredients I always use for tacos but in bulk.  Using this method means I always have some pre-made and ready to go.  The thing I love most is I can control how much salt, how much spice, how much of everything I add to the mix so I can ensure my family will love it every time. 

Taco Seasoning

Recipe Source: A Cook's Quest

**As is this recipe will make about 6 tablespoons.  Or you can increase the amounts so you have more on hand.

1 T chili powder

2 tsp garlic powder

2 T minced onion (the dried kind)

2 tsp onion powder

1/2 tsp oregano

1/2 tsp paprika

1/4 tsp red pepper flakes

2 tsp cumin

1 tsp salt

1 tsp freshly ground pepper

Combine all ingredients and store in an airtight container.  I use 1-2 T per pound of meat depending on how strong I want the flavor.

Total Cost-less than a dollar for 3-6 servings!

Homestyle Ranch Dressing Mix

Since I was a young girl I have always loved salad.  I grew up on the standard iceberg dinner salad and never experienced a different type of green until I was an adult.  Nowadays my husband and I much prefer a mix of baby greens with any variety of toppings which include fruit, nuts, cheeses and grilled meat. But, there is still an occasion that I go back to my roots and want just a simple green salad made of iceberg lettuce and carrots.  To top the salad off I want ranch dressing, the good kind from a "valley" that makes every vegetable in its presence bow down for the ceremonious dipping before consumption.  It is creamy and delicious and exactly what I would describe as food from my childhood, only now I know how expensive it is and how not so good it really is for you.

Quite by accident I stumbled onto this recipe and was intrigued by how simple it was.  There was nothing in it that I couldn't pronounce and even better nothing that I wouldn't normally have in my kitchen.  I quickly mixed up a batch and then proceeded to mix up the dressing.  It is full of flavor from the onion and garlic, with a nice tang from the buttermilk and a fresh herbyness (sorry that's my word) from the parsley.  I plan on using it in many forms, all of which I will share with you, but for now it is salad dressing on my crisp cool iceberg lettuce.  Enjoy!

Ranch Dressing Mix
Recipe Source: Modified slightly from Heavenly Homemakers

**Cook's note-this recipe is easily modified!  I love to add salsa to it for taco salads and roasted garlic for a delicious dip**

**edited 12/29/11--I have found that the flavor of the dressing is best with 1/2 cup of mayo and 1/2 of sour cream and 1 cup of buttermilk.  I have changed the directions below to include this information**

4 Tablespoons dried minced onions
8 teaspoon parsley flakes
3 teaspoon salt
2 teaspoon garlic powder
1/2 tsp paprika

Mix together and store in an air tight container. I used a baggie, but next time will use a large mason jar.  You can also place all the ingredients into a food processor to make a finer powder if you wish.  Mine isn't completely smooth because of the onion but we don't mind it like that.

For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or 1/2 cup of mayo, 1/2 cup of sour cream and 1 cup of buttermilk (the second is my favorite).

For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream
Mix up a few hours before serving, so the flavors all blend nicely.

Total Cost: $.89 (approximately $.19 per batch using 2 tablespoons of mix)
onions $.65
parsley $.21
salt $.01
garlic powder $.02

**Dressing Total Cost: $1.52 
2 T Ranch Mix $.19
Mayo $.45
Buttermilk $.88

**I know that some of you  (my couponing/thrifty friends) will ask why I bother when I can just get the dressings when they are free.  Well my family just really doesn't care for the brands that normally go on sale.We are opting instead for this version knowing that we will use it not look at it on a shelf in the pantry.

Oven Roasted Tomatoes

Finals are over, and after a week of vacation I am back in the kitchen.  I have reacquainted myself with my old friends, kitchen aide, oven, utensils (specifically whisk and bowl scrapers) and of course the pots and pans.  I am ready to make all the recipes I have been looking at for the past three months, but just couldn't make time for. 

These beautiful veggies came from our little garden so the first recipe I am making are these oven roasted tomatoes from one of my favorite sites, Our Best Bites. 

 These girls know how to make real food, in real kitchens for regular on the go families.  When I first started blogging I posted about making my own dried tomatoes as a way to save money.  I LOVE sun dried tomatoes but lets face it, they can be kind of spendy.  Then a few months ago I stumbled on to this recipe and let me tell you I don't know if I will return to my dehydrator or not. 

I'm not a raw tomato eater, it's one of those early childhood things that just won't go away. I can eat a sun dried tomato like it's a piece of candy but if you gave me a simple sliced tomato I will turn up my nose.  So needless to say, I have to find "something" to do with all the beautiful little red gems that are growing in my back yard. This recipe is just the thing.  After roasting slowly in the oven for 2-3 hours the tomatoes are caramelized, and sweet lending a whole new level of flavor to anything you add them to.  Add them to any Italian dish, blend them into a puree for the base of a pasta sauce, make a bread topping with roasted garlic, olive oil and fresh basil...you get the idea. 

P.S. I apologize for the photo quality, I was in a hurry trying to pack for our trip when I took them.  I plan to update them as soon as my next batch is done.

Oven Roasted Tomatoes
Recipe Source: Our Best Bites

A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves

Wash and cut your tomatoes.  I halved the smaller ones (I'm using Romas) and the larger ones I quartered.  Toss with a little bit of olive oil in a bowl.  Spread out on a baking sheet lined with foil or parchment paper.  Sprinkle with salt, pepper, and finely chopped garlic. Now I like my garlic in slivers and use this handy little garlic slicer from a certain company that does home parties for kitchen/cooking supplies but, none of this is exact, do what looks and tastes good to you and your style of cooking.

Place in an oven that has been preheated to 325 F.  Bake 2-3 hours.  The length of time will vary depending on the type of tomato you are using.  When they tomatoes are soft, slightly brown on the edges and making your house smell like an Italian Grandmother's they are done.  Allow them cool and then use right away or freeze for later use.

Cherry Salsa

Last year, for the first time ever, I grew a vegetable garden. Now it wasn't a great big elaborate garden, just the basic home vegetable garden chock full of red tomatoes, spicy peppers, cool cucumbers and sweet strawberries. I decided to utilize the space that shrubs and flowers are normally planted for vegetables because after moving into our home, putting in the fence and doing some basic landscaping in the front yard we were out of money to finish the rest. I didn't want dirt, and I couldn't afford the landscaping I wanted, so I decided to try something new and the garden was a complete success.

We repeated the process again this year, adding some new things including herbs, not because there was a lack of funds but for the enjoyment of growing our own food. Everyone loved watching the garden grow last year and tasting all the fresh vegetables. We all check the garden at least once a day to see if there is something ready to bring in, and it was during my little inspection a few nights ago that I thought of making this cherry salsa.

As I looked at my jalapenos that were ready to be picked I thought that the cherries I've been trying to use up would be good with a little heat. You might remember that sweet and spicy is one my favorite combinations. So this morning as a treat to my co-workers I made this salsa. Now, I don't really like cherries but this combo was great! The cherries were sweet and the pepper added just a little kick of heat, and the cilantro added a great burst of freshness. We ate it on regular tortilla chips and everyone loved the results. In fact my boss took the left overs home to serve over the fish she was eating for dinner.

Cherry Salsa
Recipe Source: A Cook's Quest

2 cups cherries, pitted
1-2 jalapenos (you decide on this one)
1/4 cup very finely diced onion
1/2 cilantro (measured before it's chopped)
1 tsp. sugar
lime zest
lime juice
salt

Chop your cherries, jalapenos (I would recommend wearing gloves on this one,) onion and cilantro. This can be done by hand or if you want pulse everything in a food processor. It really depends on how you like your salsa. Add the zest of the lime and the juice. Season to taste with salt.

This got better as the day went on. I would recommend making it at least 2 hours in advance for the flavors to come together. Like most salsa recipes, feel free to substitute your favorite flavors and use the produce that is fresh to your area!



Total cost $.42
Sugar $.02
Lime $.15
Onion $.25

Cherries-FREE
Jalapeno-FREE (garden)
Cilantro-FREE (garden)

Cherry Syrup

Let me just start this post off with two simple statements:

1. I Love where I live because of the amazing fruits and vegetables that grow in the area.
2. The bank I work at has amazing customers who bring us the fabulous fruits and vegetables grown locally. 

Just look at these cherries, they are huge and there was no way everyone in the office could eat them all so Friday, after everyone had been snacking on them for a few days and after everyone had taken huge bags full home to their families, I took what was left wanting to try some new things with cherries.

My first round of inspiration came when my children repeatedly asked me to make pancakes for breakfast. I thought that a cherry syrup would be perfect with the Oatmeal Pancakes we eat in this house all the time.  I wasn't sure if the best pancakes in the world could be any tastier, but I quickly discovered that this homemade cherry syrup elevated my favorite pancakes in the world to the "bestest pancakes ever ever ever," according to my 4 year old who, if you didn't know, is a brilliant.

This syrup could be used for any variety of uses, pancakes and waffles, ice cream, glaze for pork tenderloin, and even as a spread on sandwiches or wraps.  The flavor is tart and sweet with a spicy hint from the dash of cinnamon I added. Try this recipe with just about any fruit this summer, your family will love the results!

Cherry Syrup

Recipe Source: A Cook's Quest

4 cups cherrys pitted and cut in half

1/2 cup sugar

1/4 cup water

dash of cinnamon

Pit the cherrys and cut them in half.  If you don't have a handy dandy cherry pitter just cut them open and pop the pit out.   Throw into a food processor and blend until smooth. 

Pour the liquefied cherrys into a sieve in order to remove the skin and pulp.  Add the sugar and water to a heavy sauce pan.  Stirring constantly, bring the mixture to a boil.  Allow to cook 8-10 minutes or until reduced and the mixture begins to thicken.  This is when you really want to pay attention because at this point the longer you cook it, the thicker your end result will be.  I cooked mine about 12 minutes because I wanted a thicker product. 

Remove the syrup from the heat, allow to cool slightly and serve immediately or pour into air tight jars and refrigerate.

 **Cook's Note- If you don't have a food processor you can just cook the cherries whole until they are soft, mash them with a potato masher to extract the juices then strain. Return to the heat and boil until the mixture reduces.  You can also do this without straining the solids out for a more rustic presentation. 

Other fruits that you can do this with:

Apples

Strawberries

Blackberries

Raspberries

Huckleberries

Grapes

Blueberries

Make sure you taste your fruit and start with 1/4 cup of sugar for about 2 cups of fruit.  Some fruit may require more other fruit might be less.  Don't be afraid to add other flavors too, cinnamon is a great addition to almost every fruit above.

Total Cost $.05
The only thing I had to pay for was the sugar and cinnamon.

Lemon & Lime Curd

If you are a fan of lemon meringue pie or key lime pie, chances are you will love or at least like this lime curd.  Lime curd, just like its partner lemon curd, is a thick, spreadable, creamy, custard or pudding like preserve made of lemons or limes, sugar and eggs.  It is cooked until the mixture begins to thicken and then placed into jars for spreading on things like scones or muffins or topping heavenly cheesecakes.  I made this batch to be part of the cream puffs that I keep telling you about.  That recipe will be coming in a few days when all the parts are complete.

P.S. Don't be alarmed at the color of my lime curd. It is normally a light yellow color like butter but I wanted green for a very specific reason so I added just a smidgen of food color.   My motives will be clear once you see the final dessert. 

Lemon and Lime Curd
Recipe source: Adapted very slightly from allrecipes.com

1 cup sugar
1/4 cup butter
1/2 cup fresh lime juice
1/4 cup lemon juice
1 tablespoon lime zest
2 eggs, beaten


Directions

Place the sugar, butter, lime juice,lemon juice, & lime zest in the top of a double boiler; stir over medium-high heat until butter melts.

Mix 2 tablespoons hot lime mixture into the eggs and stir to blend. (This tempers the eggs so you don't end up with big chunks of scrambled egg.)

Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.

Cool slightly, pour through a strainer to remove any bits of egg and the zest, then spoon into a clean, glass jar. Cover and refrigerate. The curd will thicken once completely cool. 
 
Total Cost $1.54
Lime Juice $.80 (8 limes at .10 each)
Lemon Juice $.05 (this wasn't fresh, just the stuff from the juice aisle that I had on hand for something else)
butter $.27
sugar $.22
eggs $.20

Jenn's Barbecue Sauce

The last time I made my Barbecue Bacon Meatloaf (recipe to come soon), I decided to venture into the world of home made barbecue sauce.  I have never been able to find a store bought sauce that tasted the way I wanted my barbecue sauce to taste.  All the brands were too tangy, too spicy, too smoky, or just "too" something and I decided enough was enough.  I had been missing out on some great recipes because I couldn't find a sauce that I absolutely loved. 

I came up with the brilliant plan to Google for a recipe.  Ok, that turned out to be an overwhelming experience!  There are about as many versions of barbecue sauce online as there are potato salad recipes in the United States.  Everyone, does something just a little different.  So I joined the crowd and made my own.  It is thick and sweet with a little kick and a slight tangy finish.  The thing about barbecue sauce is that there are many common ingredients, but the proportion and what a cook does with those ingredients can create hugely different results.  I can't wait to try this recipe out on a nice piece of grilled chicken, and I know it is fabulous with my Barbecue Bacon Meatloaf....so go ahead, make some for that next get together at your house.  I am confident that it will be a hit with everyone!

Jenn's Barbecue Sauce

Recipe Source: Me, A Cook's Quest

*Makes about 2 cups of sauce

1 cup Ketchup

1/2 can (3 oz) Italian Style Tomato Paste

2/3 c apple cider vinegar

1 1/2 cups brown sugar (we like a sweet sauce, adjust to your taste preference)

1 tsp onion salt

 1 1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp dry mustard

1 tsp instant coffee

pinch of allspice

pinch of cinnamon

pich of cayenne pepper

*If desired you can also add a small amount of liquid smoke.  I didn't have any, but I will try it next time.

Over medium heat combine all ingredients and stir until the mixture just begins to boil.  Turn the heat to low, cover and simmer for 20-30 minutes stirring occasionally.  Allow sauce to cool (it will thicken during this time) then store in the refrigerator or pour into freezer safe containers and freeze.

**Cook's Note-If you taste the sauce before you allow it to cook there will be a very strong vinegar flavor--it won't be overly appetizing.  Once everything has cooked together, you will really be able to taste each spice and the vinegar flavoe will mellow out. 

Total Cost $1.29 (approximately)
Ketchup $.25
Tomato Paste $.12
Vinegar $.10
Brown Sugar $.47
Spices $.25 (about)

This cost is higher than what I would pay at the grocery store.  Most of the time, when an item is on sale and I have coupons I can get Barbecue sauce for $.50 or less, however, with that comes artificial flavors, preservatives, chemicals and my less than enthusiastic taste buds so it is worth the extra money to make my own.  For many, $1.29 is quite a bit less than a regular priced bottle of sauce so it is a good deal for them as well.

Roasted Garlic & "Sun Dried" Tomatoes

Ok, I know these two things aren't technically recipes, but they both do require some planning and both have a process required to reach the final tasty result so in a way they are recipes and I can count them towards my totals.  I have never made either one but have seen plenty a cooking show on how truly easy and cost effective they are to make. 

First up, Roasted Garlic.  Honestly there are very few savory recipes that don't benefit from garlic in some form being added.  I was first introduced to roasted garlic on a trip to McCall about five years ago.  I ordered a pasta dish that allowed the eater, (me), to top it with what ever I wished.  As I scanned the long list of options my eye was caught by roasted garlic, something I had heard of but nothing I had ever tasted.  Add some alfredo sauce, grilled chicken and brocoli and I had a delicious meal.  I remember being surprised at how it didn't taste like raw garlic at all.  Roasted garlic is creamy, sweet, and mellow. 

Now, onto Sun Dried Tomatoes.  The candy of tomatoes.  You can find them packaged in the store either dry or packed in oil.  I prefer them packed in oil with lots of herbs and garlic, the price can be very high though and this is an item that rarely goes on sale.  Everything I have added these little gems to has benefited from the sweet flavor they impart.  Thanks to my friend Kathy, who recently gave me a food dehydrator I can dry large amounts of tomatoes in very little time!

Roasted Garlic

Take one whole head of garlic.  Cut enough of the top off to expose the top of the individual cloves.  Pour a few tablespoons of olive oil on top.  Wrap in aluminum foil.  Bake in an oven at 400 until soft and carmelized about 45 minutes.  Allow to cool, then squeeze to release all the delicious cloves.  This ends up being like paste that can be smeared on toasted bread, added to pastas, or combined into any recipe that you want garlic in. 

Total Cost .25

Sun Dried Tomatoes

I was very lucky to find Roma tomatoes sale when I went grocery shopping Saturday.  This summer when my tomato plants are producing more fruit than I can keep up with, I will be making these to have during the winter months.

Roma Tomatoes
Italian seasonings (I used a little basil and oregano)

Cut tomatoes in half.  Squeeze over the sink to get the seeds out.  Cut as desired.  I reccomend halves or quarters.  Place on food dehydrator, sprinkle with herbs, dry according to the food dehydrator directions until pliable, but not full of moisture.  Mine took about 5 hours.

I have also seen recipes that can be done in the oven.  This requires more attention but if you want to do them this way it works very well.  Place cut tomatoes on cookie sheets at the lowest heat setting for 8-12 hours.  You will have to turn these every few hours in order for all sides of the tomatoes to be exposed to the dry heat.

Pack into jars with olive oil, or package in freezer bags and freeze.

**Remember that the final product will be substantially less than you started with.  I used six large Roma tomatoes and end up with about 1 cup of dried tomatoes.**

Total Cost $1.25 verses, $4.99 for about the same amount if I purchased a jar of dried tomatoes.