Make Your Own Taco, Ranch and Dry Onion Soup Seasoning Mix

Did you know that you can make your own Taco, Ranch and Dry Onion Soup Seasoning Mix? Yes, you can! Plus, you’ll get more, save some bucks, it’ll certainly taste better and you’ll cut out nasty additives. Additives?!

Oh yeah, additives! I recently took the time to look at the ingredient list at the back of a taco seasoning mix and I was appalled to see all kinds of nasty additives, among them: maltodextrin, corn syrup, carbometylcellulose and my own personal enemy monosodium glutamate (MSG). Like everyone else, I sometimes have to reach for convenience foods or shortcuts to get dinner on the table. But by doing this, not only am I sacrificing money and taste, I am also sacrificing my health. MSG is something I react to very badly, from extreme fluctuation in blood pressure and swelling to migraines. So when I realized how toxic these mixes were for me, I set about making my own mixes.  And you know what? I think mine taste better, I certainly get a bigger quantity and I get to control how much of each spice or herb goes into my mix … in other words customization!

Taco Seasoning Mix

2 Tablespoons Chili Powder

1 Teaspoon Sweet Smoked Paprika

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

½ Teaspoon Dried Oregano

The Fork Ran Away with the Spoon: Later Today

Later today at The Fork Ran Away with the Spoon, how to make your own seasoning mixes. Skip those expensive, additive laden envelopes and see how easy it is to make your own.

The Fork Ran Away with the Spoon: Israeli Couscous with Roasted Tomatoes & Olive Sau...

Israeli Couscous with Roasted Tomatoes & Olive Sauce...: A Two for Tuesday Recipe: The Hub has never been a fan of couscous, yet we recently had it in San Francisco and he seemed to like it. The catch was that he chowed down on Israeli couscous and not the Moroccan variety.

Israeli Couscous with Roasted Tomatoes & Olive Sauce

A Two for Tuesday Recipe:

The Hub has never been a fan of couscous, yet we recently had it in San Francisco and he seemed to like it. The catch was that he chowed down on Israeli couscous and not the Moroccan variety.  If you aren't familiar with couscous, it's basically a pasta made from semolina.  These are three varieties I am most familiar with;

• Moroccan, small semolina grains that cook quickly 
• Israeli, small round "pearls" about the size of a peppercorn, longer cooking time
• Lebanese, a bit larger than Israeli and about the size of petite peas, requires longer cooking time

Personally, I love any of these variety of couscous but never make it because I end up being the only one eating it. Now that the Hub had found one he liked, I was on a mission! So I picked a bag up at the grocery store and developed this recipe. The tomatoes and garlic take on a deeper flavor as they roast, and the olives offer that nice tang that completes the sauce.

For Sauce:
2 pints of red grape* or cherry tomatoes, halved lengthwise
Olive oil to drizzle
1/2 head of garlic left unpeeled, cloves separated
1/4 cup extra virgin olive oil
1/4 of chicken or vegetable stock
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper
1 - 2 tablespoons fresh basil, minced
1/4 cup of black and green olives, sliced

Cheesy Cheese Stuffed Meatballs

A Two for Tuesday Recipe:

Meatballs are my go to recipe. They are comforting, versatile, delicious, a crowd pleaser, easy and fun to make. It's one of those recipes that requires a lot of hands on work, which to me, is what makes cooking fun! Who needs frozen meatballs when making them fresh is cheaper than buying the pre-packaged stuff and it's fun! I find this recipe to be versatile because the meatballs are vert tasty on their own, but can be paired with basically any sauce to make a great meal. I have paired it with the obvious tomato sauces (delicious by the way), cream sauces, barbecue sauce, slow cooked, anything! You can also omit the stuffed cheese part to have an even more basic meatball that will take you a long way. A few tips for the recipe: for the onions I use my mini food processor instead of mincing them by hand. Why? When you whirl them through the food processor the onion releases their juices that adds a nice flavor and moistness to the beef. I do the same thing with the garlic and believe it or not to the basil. I do this so the basil is the same uniform size, that way no one gets one huge bite of basil. As for the cheese, the day I made this recipe I had exactly this in my fridge, Polly-O string cheese, because my boyfriend enjoys it, so I incorporated the cheese in one of his favorite meals and viola! You can use mozzarella cheese instead or whatever cheese you'd like. This recipe has become a classic in my home already; it's a home run. As I mentioned, it's a crowd pleaser and think about it, who doesn't like meatballs?? Enjoy! 

Makes about 24-28, serves 4

1 lb ground beef

2 eggs, beaten with 1/2 cup of milk

1/2 cup grated Parmesan Cheese

1 cup panko

1 small onion, minced or grated

2-3 cloves garlic, minced

1/2 teaspoon oregano

1 teaspoon salt

freshly ground black pepper to taste

1/4 cup minced fresh basil

1 1/2  - 2 Polly-o string cheese

Two for Tuesday

Introducing the new Two for Tuesday section at The Fork Ran Away with the Spoon! Eryka (my daughter and blog contributor) and I will be serving up two recipes for you on Tuesdays.

Sometimes they may relate to each other, and be able to "cross over", other times it'll be a recipe we just can't wait to share with you! We hope you enjoy this new section and as always, please feel free to leave your comments or thoughts.

Mango-Pineapple Jalapeño Chutney

With mango season in full swing and a basket full of mangoes, picked fresh from my Godmother's mango tree, there is no shortage of yummy recipes to concoct. I am not big into sweets but I do love savory and sweet combinations. I've had this chutney in mind since I saw my first jalapeño pepper springing to life and turning into a deep fiery red on the plant. Luckily, I had mangoes and one petite pineapple on hand right when it was time to pluck that fiery little gem. Use it on anything you can think of ... yes, even ice cream ... I recommend vanilla!







Makes one 1/2 pint

2 tablespoons hazelnut oil or canola oil
3 shallots, halved and cut into half moons
1/8 teaspoon cinnamon
1/8 teaspoon cardamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon coriander
1/2 teaspoon turmeric
1 mango, peeled and diced
2 small slices pineapple, diced
1-2 Jalapeños or to taste, seeded, and finely chopped
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
Salt & Pepper to taste