Spicy Tips: Do It Yourself Taco Seasoning

If there is one dish that Matt loves to make (way more than I do), it would be tacos. So for the first time on my blog, here is a shared recipe from our cooking adventures that Matt has used for many years.

Normally it’s a dish that comes about when we are down to frozen meat or leftover chicken breast. Because it’s quick, easy, and utilizes ingredients we always tend to have on hand. On taco night, Matt also tends to eat about 7-10 tacos in one sitting…not even exaggerating.

When taco night arrives, Matt has crunchy tortilla shells on the ready, a fresh bottle of taco sauce in the fridge, and diced onion. And of course, if we don’t have shredded cheese, it’s not officially taco night. (For me, give me some soft tortillas, diced tomatoes, and sour cream and I am set! Maybe even some avocado if it’s in season.)

But the one thing you will find absent from our pantry? Pre-made taco seasoning. Because while yes, it may be easy to obtain pre-mixed seasoning in the store, you can absolutely make it yourself! The spices are fairly simple: cumin, chili powder, garlic powder, cayenne pepper (just a smidge), and a dash of paprika. You can also add a little salt and black pepper if you like, but there are so many other things going on with the dish, a little bit goes a long way.

This recipe is a rough guestimate of how much we use in the overall dish, but you can adjust to your liking. Naturally, measuring out spices in our home is not a common occurrence, instead opting for my Great-Grandmother’s method of adding until satisfied. More important though, even if eye-balling it, for the amount of cumin you add, put about half the amount of chili powder in it. You can always add more, but it’s a good rule of thumb.

But I promise you this: you will find this so easy that purchasing pre-mixed will be a thing of the past. It’s cheaper to keep those ingredients in your home and do it yourself. (Also, those spices can also go into other delicious dishes!)

There’s a satisfaction when you do it yourself. The reward is a dish you created more from scratch than anything else. Not every dish can be like that, but incorporating it anywhere you can? Healthy and delicious.

Enjoy!

– Jenny V


 

Jenn & Matt’s “Taco Night” Seasoning

2 tablespoons cumin 

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 – 1/2 teaspoon cayenne pepper

A dash (or two) of paprika

Directions:

1) Combine all ingredients and use on 1 – 1  1/2 pounds cooked ground beef, shredded chicken, or any meat you prefer.

The Basics of a Great Sauce…and Gravy

Growing up with the Italian side of my family, knowing how to make a gravy is key.

Yes, gravy, which is a tomato-based sauce with a veritable cornucopia of meat and seasonings in it cooked over an entire day. And if you don’t think there’s a difference between sauce and gravy, you are sorely mistaken! Sauce has no meat in it, gravy does and various kinds, I might add. Trust me on this, cooking gravy is a process that changes the texture and flavor in the most delicious of ways. (You also don’t want my family to argue with you on the sauce v. gravy debate….really, you will not win.)

I also realize most of us associate gravy as being brown in color and used for such things as roasts and mashed potatoes. Really, don’t argue with an Italian who calls their sauce gravy. Just accept that this is truth and you’ll be fine. You can debate with someone who isn’t Italian. :::haha:::

But we’re getting off track here….today is sauce (because there’s no meat in it) and how to make the most basic of sauces.

Last night, Matt and I decided to make grilled shrimp with pasta…and wanted a nice red sauce, but had no pre-made jars of sauce to use. (I know, sacrilege, but we both work so sometimes a jar is a nice convenience when we don’t have the time to dedicate to making a full-fledged sauce.) But no matter, we had a can of tomato sauce, seasonings, and a little ingenuity. It’s not like we haven’t made a quick sauce before. And with seafood, we were able to get a little creative with at least one or two of the ingredients.

Every family has their own way of making their sauce, so I’m happy to say that this is ours. I stand by this version time and time again, and I hope you will too….or at least make your own variation. The true foundation of a great sauce or gravy are the ingredients you put into it…one of them must be love.

Enjoy!

~ Jenny V

P.S. – On a side note, seafood does not count as meat….this is still a sauce!


Jenn’s “Not Your Average” Sauce

28 oz. can tomato sauce

2-3 tablespoons Olive Oil (just a little bit)

3 Garlic Cloves, minced

1/2 Onion, diced

2 tablespoons Italian Seasoning

1 teaspoon Salt

1 teaspoon Pepper

1/2 teaspoon Crushed Red Pepper (don’t need it, but this is my basic sauce and spice is nice)

1 tablespoon Basil (extra is always better)

1 teaspoon Sugar (oh yes, I’m not kidding–you need this one to make the salt flavor pop out more)

1 bay leaf (optional item, but definitely creates great flavor when added–just be sure to

1 can clam juice (this is optional, but if you are making seafood with your pasta, then you really can’t go wrong here)

Directions:

1) In cast-iron pot (or large pot) over medium-high heat, add in olive oil, allow to warm 1-2 minutes, then add in minced garlic and onion. Stir 2-3 minutes and allow aromatics to come out.

2) Add in remaining ingredients, bring up to a slight boil, then lower to simmer and cover with a splatter guard. Cook on medium-low for 15-20 minutes, stirring occasionally. Serve with pasta (or whatever you like).