Making your own taco seasoning is easy and once you’ve tasted the homemade version, you’ll never want the store bought kind again. Most of the ingredients you probably already have on hand and can be adjusted just the way you like it. If you and your family like it spicy, you can add more heat or less if you like just a little kick. I like to double the batch and keep it on hand. It’s great not only for tacos, but in pasta dishes, on chicken and even on beef. I’m sure that you can find many ways to use this versatile spice blend.
So grab your spices and here’s what you need:
*1 TBS chili powder
*1 tsp. cumin
*1/2 tsp. black pepper
*1/2 tsp. salt
*1 tsp. paprika
*1/2 tsp. oregano
*1/2 tsp. garlic powder
*1/2 tsp. onion powder
Combine all ingredients and store in an air tight container.
Enjoy!
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This tasty steak sandwich will make your taste buds sigh with delight. The shaved steak is marinated in an Asian inspired sauce and piled high on your favorite bread bun. Then there’s the melted provolone cheese that deliciously covers the tender, flavorful steak. It’s all topped with a tangy, slightly ( or not so slightly if you choose) kicky chipotle lime mayonnaise.
I like to use pre shaved steak that I find at my local grocery store. If you can’t find good quality shaved steak, you can ask your butcher or meat department at your local grocery store to shave some ribeye or sirloin steaks for you. You can also use skirt steak if you prefer. You can also cut the steak yourself. Wrap the steaks in plastic wrap and freeze 1 to 2 hours before preparing. This really helps in getting that thin cut of meat. Also, be sure to cut against the grain to insure tender meat. The marinade takes no time to whip up. The steak can marinate for a few hours or even overnight. The mayonnaise can be mixed together the day before so when it’s time to cook the steak, it’s all done in no time at all. These are great served with hot, crispy fries or your favorite potato chips.
Here’s what you need:
*1 1/2 LBS shaved steak
*1 TBS canola oil
*sliced provolone cheese.
*choice of hamburger rolls or any other soft rolls
For The Marinade:
*1/2 cup soy sauce
*1 TBS Shaoxing cooking wine; can substitute with dry sherry or Mirin
*1/2 tsp. sesame oil
*1 tsp. apple cider vinegar
*1 tsp. onion powder
*1 tsp. garlic powder
*1/2 tsp. Chinese 5 spice powder
For The Chipotle Lime Mayonnaise:
*1/2 cup mayonnaise
*1/2 tsp. chipotle powder or more or less to taste
*Juice of 1/2 lime
Mix together the ingredients for the marinade.
Place the steak in a zip top bag and pour the marinade mixture over it and seal making sure to get all of the air out of the bag.
Refrigerate and marinate for 4 hours or over night.
Mix together all of the ingredients for the Chipotle Lime Mayonnaise.
If not using right away place in the refrigerator until read to use.
Take the steak out of the marinade and dry with paper towels.
Heat a pan, preferable cast iron on medium high heat and add the canola oil. When the pan is hot add in the steak and spread in a layer at the bottom of the pan. It’s ok if pieces overlap.
Cook for about for about 3 minutes stirring often.
Spread the chipotle lime mayonnaise on to the bread rolls.
Pile the steak onto the bread rolls and top with the provolone cheese.
Serve while warm.
Enjoy!
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One thing I love about summer is getting to enjoy those delectable, juicy strawberries when they are at their delicious peak. It also means it’s strawberry shortcake time. These shortcakes are made from homemade biscuits with macerated strawberries piled on top with a sprinkling of powdered sugar and whipped cream. I know the picture isn’t pretty perfect….we’ll call it a bit rustic…but the taste is simply delightful.
Now that strawberry season and summer is nearing its end, I can still enjoy some of those delicious berries even longer because I have some tucked away in the freezer. If you happen to come across a nice bounty of strawberries it’s not too late to save some as well.
Freezing them is quite easy. Just give them a nice rinse (don’t soak them or it can cause the berries to lose some of their flavor) and dry them off completely. Hull them and place them on a baking sheet with some space between them.
Freeze over night or at least until they are firm. Place them in a freezer bag. They will last up to one year.
So now that you’ve got those wonderful berries, here is how you can make your own Biscuit Strawberry Shortcake even during the colder seasons.
Here’s what you need:
*2 cups strawberries; if you prefer them smaller quarter them
*2 TBS granulated sugar or more to taste + 2TBS if adding to the biscuit recipe
*Note*you want them with a touch of sweetness add 2 TBS of sugar to the dry ingredients. I sometimes prefer the biscuits for this without the sugar because the macerated strawberries are sweet along with the powdered sugar and whipped cream.
*Powdered sugar
*whipped cream
Place the strawberries in a bowl ( if using frozen strawberries, thaw first) and add the sugar. Mix together and add more sugar if you prefer. Cover.
Place in the refrigerator for 45 minutes are over night.
Prepare the biscuits and cool.
Split the biscuit in half horizontally and top with some of the strawberries with their juices. Sprinkle some the powdered sugar over the strawberries.
Top with whipped cream.
Place the other half of the biscuit gently over the whipped cream and top with more whipped cream.
Spoon some of the strawberry juice over the top if desired.
Serve and Enjoy!
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Original Post Date: July, 15 2021 Revised Date: August 11, 2022
These bacon cheese biscuit bombs are so good that I had to bring them back to share with you once again. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit. These are truly the bomb.
Yes, I went there.
Look at that all that glorious cheese! How can you not love something that has cheese and bacon. I admit it, I had to make myself stop eating after 2.
These are great for breakfast, a snack and even make great appetizers. So grab a can of biscuit dough, fry up some bacon (better make extra because you know you’ll be eating as you go) and go make you some Bacon Cheese Biscuit Bombs.
Here’s what you need:
*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind
*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.
*Shredded cheese; I used a combination of cheddar and Colby Jack
*1 TBS butter, melted
Preheat oven to 350°.
Grease a baking sheet and set aside.
Separate each biscuit dough. On a flat surface, place dough and press flat.
Place some of the cheese in the middle of the dough.
Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.
Fold the sides in to the center.The fold the top and the bottom of the dough to the middle to seal it closed. The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.
Place the biscuit bombs seam side down on the greased baking sheet.
Brush the tops with the melted butter.
Add bacon on top
Then sprinkle some cheese over the bacon.Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.
Look at all that golden, toasted cheese at the bottom….heaven.
Serve immediately while still warm.
Enjoy!
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Sloppy Joes were a childhood favorite that my mom used to make on weeknights. But what happens when you combine sloppy joes and grilled cheese? The ultimate comfort food. This sandwich takes the saucy sloppy joe and tops it with gooey, melted cheese all nestled between two pieces of crispy buttery bread.
These are a great way to add a new spin to the traditional kind. You can use your favorite recipe as I did from one that I posted a while back for my Sloppy Joes. You can even use a pre made sauce that comes in a can if you’d like. Either way, these will make a great lunch or dinner for the whole family.
Here’s what you need:
*pre made sloppy joes; make sure it is warm and not too hot or it seems to melt the cheese too quickly.
*2 slices of bread per sandwich; I used sandwich bread but Texas style bread works well also
*sliced cheddar cheese
*2 TBS butter divided
Spread the sloppy Joe mixture onto one side of the sliced bread.
Place a slice of the cheese on top of the sloppy joe mixture.
Top with the remaining slice of bread. Repeat with the remaining sandwiches.
Heat a non stick skillet or griddle to medium heat and add 1 TBS of the butter.
When the butter melts, place the sandwiches on the griddle, gently moving it around a little to make sure all of that side of the bread is coated in the butter.
Remove the sandwiches and add the rest of the butter. I know this seems like a lot of work and I’m sure that you are thinking, why not just butter the bread? I have done this both ways and putting the sandwiches in the melted butter seemed to make a more crispy, flavorful coating.
Cook for about 3 minutes or until the bread begins to turn golden. Gently turn the sandwiches over and cook for another 2 to 3 minutes or until the cheese is melted and that side is golden brown.
Serve and Enjoy!
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A Foodie In The South 