Homemade Taco Seasoning

Hey there everyone!  I think spring has officially sprung!  We had some serious rainfall last week (48 straight hours!), but the sun has been shining this weekend, the temperature is rising, and flowers are blooming everywhere.  In the spirit of summer, we had a belated Cinco de Mayo celebration today.  Instead of rushing to the store for some supplies, I opted for homemade taco seasoning from the spices in my cabinet.

In a perfect world, all of those pre-made seasoning packs would be salt-free, but unfortunately that is not the case!  With this homemade seasoning, you’re cutting out massive amounts of sodium that you’d find in your favorite packs from the grocery store.  On top of that, you can adjust the heat as needed (just reduce the red pepper flakes and cayenne pepper!).

I’m excited for the week and even more excited for the meals to come…we’ve got curry chicken and Chinese lettuce wraps on the calendar!  Hopefully I can share them with you all soon.  I’m off to go eat some of these crunchy, delicious tacos with a side of Fool-Proof Guacamole and enjoy the sunshine!  Have a great Sunday 😀

Homemade Taco Seasoning
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
 
Skip the grocery store and make this homemade taco seasoning - packs a flavor punch! Homemade tacos are at your fingertips.
Ingredients
For the seasoning:
  • 5 tsp. kosher salt
  • 1.25 tsp. oregano
  • 1 tsp. red pepper flakes
  • 2.5 tsp. smoked paprika
  • 2.5 tsp. garlic powder
  • 2.5 tsp. cumin
  • 3.75 tsp. onion powder
  • 8.5 tsp. chili powder
  • 1.25 tsp. cayenne pepper
The rest...
  • 1 pound of ground turkey, beef, or chicken
  • 8 oz. can of tomato sauce
Instructions
  1. Combine all of your spices in a tupperware or mason jar for storage.
  2. Sauté 1 pound of ground turkey, beef, or chicken (your choice) in a saute pan until browned.
  3. Add 1 to 1.5 tbsp. of the seasoning mix with 1 cup of water and 8 oz. can of tomato sauce.
  4. Bring to a boil, then lower to a simmer and cook for 10 minutes or so. You want most of the liquid to be absorbed.
  5. Enjoy on tacos! Try different toppings like avocado, red onion, cilantro, lettuce, tomatoes, and shredded cheese.

 

Cajun Seared Salmon with Asian Spiralized Salad

How FRESH and HEALTHY!

How FRESH and HEALTHY!

Lately I’ve been strugglin’ with getting into a serious routine.  Which is a *Grade A Problem* because soon I’ll be back in medical school, doing rotations, and my life schedule is largely determined by -NOT- me.  AKA…I show up no matter what day and what time if the doctors need me to help out.  Don’t get me wrong!  I’m super excited – I miss medicine.  Which is good or else I totally picked the wrong profession.

BUT I feel like I need to train myself back into being super efficient.  Which means waking up early to go to the gym before the day starts, Sunday food prep days, assembly line laundry sessions, you catch my drift?  Any tricks of the trade would be greatly appreciated!  Since I can’t live off of Easy Mac, I’ve got to gather an arsenal of quick, easy, healthy meals I can make after a 12 hour shift.  And what’s quicker and easier and healthier than salmon and a bomb-diggity-not-boring salad?  NOTHING!

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Healthy Zucchini Noodle Ramen

Delicious nutritious soup - a remake of an old classic!

Delicious nutritious soup – a remake of an old classic!

I’ve had this a draft of this recipe written since September – but for various reasons I haven’t posted it yet.  The only pictures I had were in a purple bowl and I’ve decided purple is an unappetizing color.  I thought people would find the egg + soup combination strange.  Using the college, orange-wrapped noodles seemed like cheating.  But, *ALAS*!  I have found just the tweak this recipe needed!

I finally bought a spiralizer and have completely fell in love.  I started with the classic spiralized veggie – ZUCCHINI!  The “zoodles” ended up great – they didn’t get mushy in the soup and added a *crunch* component to the soothing broth that turned out really well.  I couldn’t be happier!  And now I can’t stop spiralizing.  I couldn’t fall asleep last night because I was trying to come up with something to spiralize for breakfast — Update: I still haven’t thought of anything.

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Healthy, Slow Cooker Beef Stew

Hearty Stew!

Hearty Stew!

Despite a week of crazy November weather – 70’s!? – we’re back to classic fall.  Rainy, cold, and cloudy.  Call me crazy, but at this point, I can’t wait for it to snow.  Plus, I can’t wait for Gino to see his first snowflakes!  Knowing him, he’s going to go nuts.  No better time to try making beef stew than now – especially when your slow cooker does all the heavy lifting.

If you’re like me, the holidays are a time for cheat meals galore.  I don’t skip a single dish at Thanksgiving, and no pie dish goes unturned.  I like to stay healthy on days surrounding the holidays, and beef stew is the perfect way to do it.  Hearty, filling, but low on calories and high on protein, this dish will keep you full all afternoon.

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Easy, Healthy “Bi Bim Bop”

Finished, Delicious Bi Bim Bop!

Finished, Delicious Bi Bim Bop!

I’m sure when everyone looks back on their college years, they have a few “Woulda, Coulda, Shoulda” moments.  For example, I wish I woulda snuck onto the Big House field like a few of my senior year companions.  I shoulda went to a Michigan hockey game.  I wish I coulda attend a few more biology classes – that would have helped during medical school.

But one of my biggest regrets is never going to the small Korean restaurant below my apartment sophomore year.  Every day, multiple times, I’d walk by Kang’s Korean Restaurant with its giant red sign.  My roommate, Hannah, LOVED Kang’s.  She’d frequent the restaurant, bringing back leftovers that smelled delicious.  But I never once took her word for it.  And I seriously regret it.

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Slow Cooker Shredded Mexican Chicken

The goodness that is easy, 3-ingredient shredded chicken.

The goodness that is easy, 3-ingredient shredded chicken.

MONDAYZZZ. Ugh. I shouldn’t even be complaining.  It’s Fall break, which means no class for 2 days.  It was sunny and 65 degrees out today.  Football Today had a new podcast out and they continued to rave about the Packers.  I made my childhood favorite meal (Chicken, Broccoli, and Rice Casserole) on a whim today.  And it was just as good as I remembered.

But, today was one of those days I needed a Diet Coke at 5PM and I don’t even drink pop unless it has Jack Daniel’s in it.  I didn’t even wear mascara today. *Gasp*.  Before I was writing this, I was reading a book about patient case files and realizing how much I have to study before medicine starts back up again next summer.  My biggest accomplishment was tying my tennis shoes today.

And for days like today?  And I know everyone has them.  CROCKPOT.  Buy one.  Use it.  I’ll make it easy for you: CROCK POT.  Even better? Throw 3 ingredients in there and you’ve got a delicioso meal that will last you FOREVER.  Okay, like 3 meals, but that’s pretty good.

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Chicken Tortilla Soup

Cilantro So Crisp! Avocado So Creamy!

Cilantro So Crisp! Avocado So Creamy!

Soup season! *GROUP CHEER*  Since tacos are one of my main food groups, it only makes sense to put all the taco toppings into SOUP and call it a day.  I’ve made three Mexican dishes this week and I ain’t even mad about it.  Maybe I’ll mix in some breakfast burritos and I can have Mexican food for every single meal of the week.  Maybe I’ll open up a Mexican restaurant out of my apartment.

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Chimi-Chicken

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Chim-Chimmery Goodness

Truth: Every once in a while, I dream about having fantastic dinner parties.  The kind with figs and goat cheese, beef bourguignon, and molten chocolate cake for dessert.  With bottles of French wine and white tapers and fabulous flowers scattered around the table.

Truth: I don’t have a table in my apartment, making this dream somewhat impossible.  I DO however have Kroger’s finest bottle of $9 wine.  And a candle from Bath and Body Works that, unfortunately, occasionally smells like Abercrombie.  It’s up for debate.

Truth: If I DID have a dinner party.  I’d probably serve this chicken.  It’s fancy Mexican food.  It even has a separately made sauce which instantly makes something fancy.  I probably wouldn’t call it “Chimi-Chicken” on the fancy menus I’d print out.  It’d say something like, “Infusion of Smoked Paprika Blackened Chicken, Nested in a River of Chimichurri.”

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Fool-Proof Guacamole

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Fool-Proof Guacamole in all its glory

First recipe!  I decided to kick off our culinary adventure together with guacamole – fantastic for all cooking levels.  A college student could make it in their dorm room if they were determined enough.  When I am asked to bring an appetizer to a party, wine night, Netflix-binging-get-together, you NAME it – there’s a 99% chance it will be this guacamole.  Everyone from your grandparents to little munchkins eat it right up and you’ll be asked to make it again and again.

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