Taco Seasoning

Throw away all your taco seasoning packets cause this is way better!!!

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

cacio e pepe (pasta with cheese and pepper)

This dish is so simple and so delicious. It's great with grilled chicken and roasted vegetables!

From: The Italian Dish

serves 4

8 ounces spaghetti
3 tablespoons olive oil
2 teaspoons cracked fresh pepper
1-1/2 cups freshly grated Pecorino Romano cheese

Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente. (I use Barilla thin spaghetti and after it comes to a boil, I cook it for exactly 4 minutes, less than what the package instructions are).

Meanwhile, heat a large skillet with the olive oil. Add the cracked pepper and gently saute for a couple of minutes.

With tongs, remove the boiled pasta and place right into the skillet (do not drain the pasta water). Swirl to coat with the olive oil and pepper. Add the cheese and continue swirling the pasta to coat with the cheese. Add a tablespoon or two of the hot pasta water and continue to coat the pasta.

Roasted Garlic-Parmesan Cauliflower

YUM! great, easy way to cook cauliflower!

Recipe by ourbestbites.com

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

Buffalo Chicken Tacos

these were amazing and super easy! I think next time I make them I'm going to just bake or pan fry the chicken without the batter- save some calories.

Buffalo Chicken Tacos
Adapted from mrs regueiro's plate

Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Preparation:

Heat a large pan oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the pan oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Pumpkin chocolate chip bars

from: Martha Stewart

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.

Recipe from Martha Stewart

Pear and spinach sald with basil vinaigrette

salad:

spinach
feta
candied pecans
craisins
pears


dressing:

1 c oil
1/2 c white vinegar
1/2 surgar
2Tbls dried basil
2tsp garlic pepper
pinch of salt

Chicken and Wild Rice Soup

from Julie Nicholls

¼ cup butter plus 2 T olive oil

1 finely chopped onion

¾ cup chopped celery

¾ cup sliced carrots

½ pound fresh sliced mushrooms

¾ cup all-purpose flour

6 cups chicken broth

1-2 t chicken bouillon

2 cups cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1 T lemon juice

1 t salt

1 t curry powder

1 t mustard powder

1 t Worcestershire sauce

½ t ground black pepper

Dash of Tabasco

1 dried parsley (or 2 T fresh flat-leaf parsley, chopped)

1 cup slivered almonds, optional

2 cups half-and-half, plus extra if needed to think final soup

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, bouillon, seasonings, parsley, and almonds if using. Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours (or place in crockpot on low setting for 3-4 hours). Do not let boil. Taste, adjust seasonings, and serve with crusty bread.