Homemade Taco Seasoning Mix ~ it's better than store-bought!

Homemade Taco Seasoning Mix ~ it's better than store-bought!
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com

One recipe makes the equivalent of one packet store-bought. Enough to season 4 to 6 servings of filling. I always triple or quadruple recipe and store in an airtight jar in the pantry or refrigerator.

Please do adjust the seasonings according to what you like, feel free to increase or decrease the ingredients to your taste. I like to use less salt in the mix, as you can always add more as you're cooking your taco meat, but you cannot "unsalt" the mix!  ;)

Ingredients:
1 Tablespoon chili powder* 
1/2 to 3/4 teaspoons garlic powder (not garlic salt)
1/2 to 3/4 teaspoons onion powder (not onion salt)
1/4 teaspoons crushed red pepper flakes (I only add a tiny pinch)
1/2 to 1 teaspoon dried oregano
1/2 to 1 teaspoon paprika
1 to 1 1/2 teaspoons ground cumin
1 teaspoon salt*
1/4 to 1 teaspoon freshly ground black pepper

Mix all ingredients together. Store in an airtight container until ready to use.

Use about 2 Tablespoons mix to 1 pound of meat (more if you like it more flavorful)

If using to season ground beef: Brown beef in pan, drain/pour off fat. Sprinkle seasoning over meat and add 1/3 cup of water; stir. Simmer until water is absorbed, taste and adjust seasonings. 

Click here for recipe for delicious Mexican style chicken meat recipe to use in your favorite Mexican dishes.

*Chili Powder: I just use the kind usually labeled "Dark Chili Powder" ~ check the label;  it usually lists Chili Pepper, Spices, Salt, and Garlic in the ingredients. (Because it already has salt in it, I take that into consideration when adding to other recipes, like this one.)

I hope you love it!

Baked Italian Chicken Breast Recipe ~ One baking pan!

Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)

The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.

Ingredients:
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.

Method:
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan, 
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.

My Notes:

The first time I made this I followed the original recipe which called for "cherry tomatoes", and I also added a few Roma tomatoes (halved) because I was short on the amount of cherry toms called for. (Unfortunately, the cherry tomatoes disintegrated and stuck to the bottom of the pan, and the Romas saved the dish.) 
After watching Donna Hay's video (the originator of this recipe) I realized what are considered "cherry tomatoes" in some countries are a bit larger than what we in the U.S. call cherry tomatoes. So the next time I made the recipe I used tomatoes that were just about golf ball size (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) ~ the pancetta/bacon should be getting crispy and the tomatoes should be roasting, giving up their juices, and shriveling.)  Then I added the chicken and olives and continued baking for an additional 20-25 minutes until the chicken was tender.
The size/surface area of your baking pan will also make a difference in the cooking time required ~ larger pan = more surface area = less time in the oven. If your pan is crowded, you may need to add a few minutes cooking time for borth initial roasting, and a few minutes extra cooking time after you add the chicken. Just look for the tomatoes to be partially roasted and shrunken,  and pancetta/bacon beginning to cook.
I didn't have slab bacon or flat pancetta on hand so I used salt pork instead, it worked out wonderfully ~ Enjoy!
Recipe adapted from Donna Hay.  Thank you Donna Hay for another GREAT recipe!
Click HERE to return to Once Upon a Plate.

Roasted-Garlic Soup with Cheddar and Mild Green Chili

Roasted-Garlic Soup with Cheddar and Mild Green Chili

As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Serves 8 generously (recipe is easily halved)

This is just the soup to warm you from the inside out on a cold, blustery day.

Adapted from "Christina's Cookbook" by Christina Orchid ~ A Pacific Northwest Cookbook

Note: Christina recommends using fresh garlic for this recipe, not the ready-peeled cloves or pre-roasted garlic.

4 heads garlic

1 tablespoon water

2 yellow onions, peeled and chopped

3 cups chicken stock

2 russet potatoes, cooked and peeled

2 fresh pasilla or Anaheim chiles*

1 cup heavy cream

1 cup buttermilk

1 cup grated mild cheddar cheese, plus extra for garnish if desired

1/2 cup chopped chives or thinly sliced scallions (green stem only)

Preheat the oven to 300* (F) Trim all the extra papery skin from garlic bulbs. Place the whole garlic bulbs in a pie pan, add water and cover and seal the pie tin with foil; roast in the oven for 45 minutes.

Pour chicken stock into a stock pot or large saucepan and add onions, bring stock to a boil and cook until onions become translucent (about 30 to 35 minutes.) Cut the cooked potatoes into large pieces and add to the stock. Reduce heat and simmer for about 20 minutes.

To roast the Pasillas or Anaheim chilies: Preheat ove to 450*F. Place the peppers on a sheet pan and roast for 12 to 15 minutes, until skin is charred (turn if necessary.) Remove pan from oven and allow chilies to cool. When cool peel off skin. Remove seeds; chop chili flesh into 1/4-inch pieces and set aside.

Once the roasted garlic has cooled, grasp the root end of the bulb and gently squeeze the tender pulp into the stock mixture (I squeeze it into a small bowl first, then add it to the stock.)

In a blender or food processor carefully whirl the mixture until smooth; return the stock mixture to the cook pot. Over medium-low heat add the cream and buttermilk to heat gently. While stirring, add the grated cheese. When soup is hot, stir in the roasted chilies

Best served in warmed bowls; sprinkled with chives or additional grated cheese and finely sliced scallions (green part of stem.)

*My notes:

Time saver, the potatoes: Next time I make this, I'll peel the potatoes, cut them in chunks and add to the chicken stock with the onions, cooking until potatoes are tender. Saving a step and a dirty pot!

Time saver, the chilies: If fresh green chilies are not available substitute 2 to 3 tablespoons canned, diced mild green chilies for the fresh (for example Ortega brand.)

Reheating: As with most soups this reheats very well. However, it thickens quite a bit after being chilled, so add more chicken stock, chicken broth, milk or cream to thin. Gently reheat over medium-low heat, stirring occasionally until hot.

Please click HERE return to Once Upon a Plate.