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!

Smoky Cheddar Cheese Spritz Crackers

As shared by Mari of Once Upon a Plate
www.onceuponaplate1.com
These are really good for snacking, on a cheese/fruit tray, or served along with soups or salads.

Special equipment needed: A cookie press and disk/s of your choice

Ingredients:

• 1 pound sharp cheddar cheese (finely shredded)*
• ½ cup butter, room temperature
• 2 tablespoons Worcestershire sauce
• 1¾ cups all-purpose flour
• 1 teaspoon paprika** (to make them 'smoky', see below)
• ½ teaspoon salt
• ⅛ teaspoon ground cayenne pepper **

Method:

1. Center rack in middle of oven, preheat oven to 375ºF
2. In a medium mixing bowl, whisk dry ingredients. Set aside.
3. In the bowl of an electric stand mixer (fitted with the paddle attachment) cream the Cheddar cheese, butter and Worcestershire sauce together until smooth and well combined.
4. Gradually add dry ingredients, mixing until a smooth dough is formed.
5. Fill cookie press with dough and press dough onto an un-greased cookie sheet. 
6. Bake for 10-12 minutes until edges are a light golden brown.*** (See special tips, below)
7. Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

* For best results always shred your own cheese. Pre-shredded cheese contains additives that preserve it and prevent it from clumping, it can adversely affect end results. 

Tips:
Don't refrigerate dough, use at room temperature. Press crackers onto
un-greased cookie sheet (cookie sheets should also be at room temperature.)  Wash cookie sheet/s between batches and make sure they are cool (room temperature) before pressing next batch. If your room is very cold, you might want to bring the
dough to a warmer part of the house to soften it up a bit, the cookies/crackers will release from the press more cleanly if the dough is not too firm/cold.

**Variations:
I always add the following to these cheese crackers (optional):
1/4 teaspoon dry mustard powder
1/4 teaspoon Turmeric powder
May use part smoked paprika instead of plain
May increase cayenne if you like spicy crackers

***For crispy crackers:
I like my crackers to be crispy, yet just very faintly colored (not too brown), so they retain their pretty color.  Bake and cool the batch ofcookies.  When they are cool, place in single layer on shallow rimmed baking sheets. Allow to crisp up in a preheated 175ºF oven for 7 to 14 minutes, they should barely color. Remove to cooling racks, crackers will crisp further as they cool.
Alternately, follow directions above but instead place in oven set to 'warm' for several minutes until they crisp up, then turn off oven and leave ajar until crackers are cool.

Store in airtight containers for a week or so.  These methods also work well in re-crisping crackers that are a few days old, if they need it. (Makes a fine gift from the kitchen, too!)

Enjoy!

Sweet and Salty Mixed Nuts

Sweet and Salty Mixed Nuts
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Makes 2 cups (can half or double the recipe.) May use any assortment of the following nuts that you like: almonds, hazelnuts, peanuts, pecans, pistachios, walnut halves or only one type of nut if you prefer.
Ingredients:
2 cups raw, shelled nuts
1 quart water
3/4 cups powdered (confectioner's) sugar
Peanut, or other mild vegetable oil to the depth of 2 to 3 inches in a deep fryer, pot, or cast iron skillet.
Method:
1.) Place the powdered sugar in a medium large size heat resistant mixing bowl, set aside. 
2.) Place the water in a pot with the nuts and bring to a boil; remove from heat, drain and immediately toss thoroughly with the powdered sugar until each nut is well coated.
3.) Heat oil in deep fryer, pot or cast iron skillet to 375˚ (F) and fry the nuts until golden colored, don't crowd the pan. Drain them on a cookie sheet, a silicone baking mat or a colander. (Don't drain them on paper towels or a kitchen cloth because they will stick.)
4.)While still hot sprinkle with kosher or sea salt to taste.
Note: Nuts will crisp up as they cool.  Enjoy immediately or store in an airtight container.
Recipe adapted from The Fog City Diner,  San Francisco, CA

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Crazy-Good Spiced Mixed Nuts

Spiced Mixed Nuts from David Lebovitz
As shared from the kitchen of Once Upon a Plate
Makes about 4 cups of spiced nut mix

An Excellent party mix for nibbling, and a jar of these adorned with a pretty ribbon makes a nice gift from your kitchen.

2 cups raw nuts* of any combination; Pecans, Walnuts, Almonds, Peanuts, Cashews, Hazelnuts.  I used Almonds, Cashews and Pecans this time.
1 tablespoon salted or unsalted butter, melted
3 tablespoons dark brown sugar (I use light brown, because that's what I usually have in my pantry.)
1/2 teaspoon ground cinnamon
1 teaspoon chili powder, or smoked paprika
2 tablespoons maple syrup (the real thing, not imitation maple syrup)
1/2 teaspoon unsweetened natural or Dutch-process cocoa powder
1 1/2 teaspoons coarse salt
2 cups small pretzel twists


Position oven rack in center of oven, preheat oven to 350* (F) 
Line a baking sheet with parchment, foil, or silicone baking mat (for easier clean up)

Spread the nuts evenly on the lined baking sheet and toast for 10 minutes, stirring once midway through bake time for even toasting.

In a large bowl, mix melted butter with all the seasonings (except the salt), stir in the warm nuts, tossing gently to coat them completely and as evenly as possible.  A silicone spatula works well for this step.

Sprinkle on the salt, mix again.  Mix in the pretzels then spread the mixture on the baking sheet and bake for approximately 15 minutes, stirring once or twice until the nuts are nicely glazed and browned.

Remove from the oven and allow to cool completely.  Once cooled break into clusters and enjoy!

Note:  The spiced nuts can be stored in an airtight container at room temperature for up to 5 days.


*If your grocery store does not stock raw nuts, try a health food store.

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Clementine (or Orange) Flavored Vodka and Liqueur

Clementine (or Orange) Flavored Vodka and Liqueur As shared from the kitchen of Once Upon a Plate
Makes about 1 quart

This recipe is based on one from the cookbook  Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon.

Karen's recipe uses oranges, but I used Clementines ~ and I also suggest a couple of optional  ingredients for the liqueur recipe. 

You may enjoy the flavored vodka, or take it a step further by adding a simple syrup and allowing it to age into a delightful liqueur.


Clementine (or Orange)-Flavored Vodka

1 quart inexpensive vodka
5 or 6 sweet Clementines, or 4 sweet oranges (Navel or Valencia) Organic if possible
1 large jar with tight fitting lid

Wash and dry jar and lid.  Wash fruit and cut each into 4 to 6 slices. Place fruit in the jar and pour vodka over. Tighten lid and store in a cool, dark place for two weeks, shaking the jar once a day. Strain the liquid through a fine mesh sieve or a cheesecloth.  Return the vodka to a jar, and put it back in it’s cool, dark place to age for 3 weeks to mature the flavor.


Clementine (or Orange) Liqueur

1 cup sugar
1 cup water
4 cups clementine (or orange)-flavored vodka  from recipe above.
Optional:  1/4 cup Mandarin flavored Vodka,  1/4 cup Grand Marnier or other Orange liqueur

To make simple syrup :  In a saucepan combine sugar and water, place over medium heat, until the sugar dissolves, stirring occasionally.  Remove from heat, set aside to cool completely.

Pour the flavored vodka into a jar, add 1/2 to 3/4 cup of the simple syrup (and optional ingredients if using), taste.  If you prefer a sweeter liqueur add more of the simple syrup to taste. Secure lid tightly, label jar and store in a cool, dark place for 4 to 6 weeks.

(If you can wait that long!) 

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Savory & Spicy Cashew Nuts

Savory and Spicy Cashew Nuts
Yields 2 cups Spiced Cashews

As shared from the kitchen of Once Upon a Plate

2 cups raw cashew nuts (whole, or halves are best for this recipe)
2 Tablespoons butter (I use just a little over 1 Tablespoon)
1 teaspoon salt (more or less, to taste)
1 teaspoon Curry powder or garam masala (I use a combination of each)
1 teaspoon ground Cumin seeds
¼ teaspoon Cayenne pepper, or more, to taste

Melt the butter in a saucepan, and saute nuts until golden brown. Stir in the seasonings and cook for a few more minutes, watch carefully while stirring so nuts and spices do not scorch.

Remove with a slotted spoon, drain on kitchen paper. When cool, store in a airtight container.


Recipe is from "The Country Kitchen: Gifts Homemade by Anne Chapman" (with slight adaptations from me)

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Rosemary Walnuts

Rosemary Walnuts

Yield: 2 cups

3 to 4 Tablespoons butter

2 tablespoons very finely minced fresh rosemary, or 1 scant Tablespoon dried & crumbled
1/4 teaspoon salt, more if desired
Generous pinch ground red pepper (Cayenne, or other hot ground pepper of your choice)

Optional: A couple shakes of Garlic Powder. If using Garlic Salt, reduce the plain salt in the recipe)

2 cups walnut halves or large pieces

Method:

Position oven rack in center, preheat oven to 400* (F)

Line a shallow baking pan (jelly roll pan) with foil or parchment.

Arrange walnuts evenly in pan, set aside.

In a small saucepan melt butter, then add rosemary, salt, red pepper. Stir over medium heat for a few moments so ingredients release their flavor. Remove from heat and sprinkle in garlic powder if using.

Drizzle butter mixture over nuts, stirring to coat as evenly as possible. Place pan in oven and roast for about 6 to 10 minutes or so, until walnuts are lightly toasted, stirring every 3 minutes. Remove from oven and allow to cool. Store in airtight containers. These make a nice gift when packaged in a jar with a pretty bow.

Enjoy!

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Homemade Infused Vinegars

Homemade Infused Vinegars ~

Fun and easy to make; homemade infused vinegars can add variety to salads, as well as a piquant finish to sauteed chicken, fish and chops.

This time Lemon & Garlic, Basil, Red Pepper, Bay Laurel, and the smallest bottle contains Sage-Rosemary & Thyme. You can easily use this same method with many fruits and flowers ~ just make sure to always use organic, unsprayed fruits and flowers.


Garlic has a tendency to float, so I skewer the peeled cloves before inserting them into the bottle. I slice the lemon slices very thinly, roll them gently, then slip them into the bottle. I always add some tendrils of lemon rind as well, since it contains intense oils-- the thin tendrils will settle on the bottom of the container. (You can thread the lemon slices on a skewer as well, roll them and gently work them into the neck of the bottle, but I don't bother ~ it's fussy work.) :)

I keep my eyes open for unusual bottles, and wash them thoroughly before use. This little bottle with the wooden stopper originally held imported Italian Balsamic vinegar.

You can use any vinegar you like ~ I prefer using a lighter vinegar rather than dark. The most economical vinegar to use is plain white distilled vinegar, it is perfectly acceptable.

For the Bay infused vinegar I just pluck some young leaves from one of the bay bushes. If you don't have access to fresh you can use dry Bay leaves instead. I like to add a couple of whole Allspice berries (Juniper berries work well too), and a couple of whole Cloves to add a flavor twist to the Bay vinegar.

I thread the dried red peppers on a skewer as well but you don't have to use a skewer, you can just drop them into the bottle and add the vinegar; just shake the bottle gently once or twice a week as the vinegar ages to distribute the pepper throughout.

If you don't want to find or save bottles, you can usually find them for a reasonable price sometimes they will come with their own dispensing spout~ like this Italian bottle by Quatro Stagioni. The hand painted pepper bottle came complete with the metal spout ~ for $1.99 (from Ross). I bottled the Bay Laurel & Spice vinegar in a small Sake bottle, from dinner out recently ~ I used a sparkling wine cork for the stopper.

Once you bottle the vinegar, allow it to age and infuse in a cool dark place for at least a month ~ it will last indefinitely.

Fresh or dry Bay leaves hold up very well, but tender leaves such as fresh Basil will soon discolor and wilt in the vinegar during the aging process, so you may want to age it in a jar then strain out the fresh herbs after a month, then place in a pretty bottle with a label.

Red pepper vinegar will be very spicy within a few days ~ so you may want to strain and re-bottle far short of the 30 days. (Or just use it as a decoration in the kitchen area ~ it's pretty!) :)

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