Homemade Taco Seasoning

Ingredients:

1 T. chili powder

1/4 t. garlic powder

1/4 t. onion powder

pinch of cayenne pepper

1.4 t. dried oregano

1/2 t. paprika

1 1/2 t. ground cumin

1 t. table salt

1/2 t. black pepper

Recipe:

1. Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.

Rating: 4 of 5

This isn't exactly the taste that I like for tacos, but it's close enough and good enough that I've been convinced that making taco seasoning is easier than buying it.

Source: Mel's Kitchen Cafe, Homemade Taco Seasoning

Homemade Buffalo Wing Sauce

Ingredients: Yields: 1/2 cup

1/4 c. rice wine vinegar *

2 t. chili powder

1 t. smoked paprika

1/2 t. sweet paprika **

2 t. garlic powder

1/2 t. onion powder

1/2 t. cayenne powder***

1/4 t. salt

1/2 t. sugar

2 t. canola oil

* I used just rice vinegar

** I had paprika on hand, don't know what kind it was, so I used what I had for both

***Um....I just noticed now that this said "powder" not "pepper." I didn't know there was such a thing as cayenne powder.

Recipe:

1. Cook all ingredients over medium-high heat until just starting to bubble.

2. Remove from heat and allow to cool.

3. Store in an air tight bottle. Keep refrigerated.

Rating: 3.75 of 5
This stuff has some real kick...but maybe that's because I made more than it called for. Either way, it definitely tastes like buffalo sauce. Super easy to throw together too.

Source: Domestic Fits, Homemade Buffalo Wing Sauce

Slow Cooker Chicken Tikka Masala

Ingredients:

5 boneless, skinless chicken breast halves, cut into 1 inch pieces

1/2 large yellow onion, finely diced

4 cloves garlic, minced

2 T. freshly, finely grated ginger *

1 jalapeno, stemmed, sliced in half and seeds removed

1 29-oz can tomato puree

1 1/2 c. plain yogurt **

2 T. extra virgin olive oil

2 T. lemon juice

2 T. Garam Masala

1 T. cumin

1/2 T. paprika

2 t. salt, or to taste

3/4 t. cinnamon

3/4 t. freshly ground black pepper

1-3 t. cayenne pepper***

2 bay leaves

1 c. heavy cream****

1/2 T cornstarch

prepared long grain white rice or Basmati rice

chopped cilantro, for serving

*I just used my ground ginger

** I had vanilla flavored on hand

*** This depends on how much kick you want in your food. I went for 2ish t.

**** Um....COMPLETELY forgot to put the cream in! Just now realizing this two days after making.

Recipe:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne pepper. Stir until combined.

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken. Cover chicken with the remaining sauce.

3. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours OR high heat for 4.

4. In a mixing bowl, whisk together heavy cream and cornstarch. Pour mixture into slow cooker and gently stir.

5. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Rating: 4 of 5

Based on taste. If it were on just ease, then it would be a 5. I mean, seriously, how does it get better than a crock pot?? Okay, so considering I completely spaced the cream, I thought this dish was super delicious. I've gotta think that the cream might tone down the amount of "kick" this dish has. It taste just like authentic Tikka Masala (well, at least the one time I've had it. There are a lot of Indians in our neck of the woods). Just from past eating experiences, everything Indian always tastes better with pita bread, which I didn't have time to make, so this dish would have been even better! If you're new to Indian food, then this is a good starter dish. Also, I loved how it made our apartment smell! So many good spices in this one. Um....delicious.

Source: Cooking Classy, Slow Cooker Chicken Tikka Masala

Easy Barbecued Ribs

Ingredients:

1 1/2 T. sweet paprika

1 T. light brown sugar, lightly packed

1/8 t. cayenne pepper

salt and pepper to taste

2 lbs pork baby back ribs, leave the membranes on the ribs to help hold them together *

1 c. barbecue sauce **

vegetable oil spray

*I used 3 lbs

** I used Hickory and Brown Sugar

Recipe:

1. In a small bowl, mix together paprika, brown sugar, cayenne, salt, and pepper. Rub this mixture all over both sides of your ribs well.

2. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.

3. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low.

4. Once the initial slow cooking is done, very carefully (as they as tender) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up. Set to the side.

5. Skim any fat that has rise to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to a boil and allow to simmer and reduce by about a third, approximately 15 minutes.

6. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3-4 minutes.

7. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce.

8. Serve any remaining sauce on the side with the ribs.

Rating: 4.25 of 5

...and that's without all of the basting. I'm recovering from the flu, so I really didn't have the energy at the end of the day to finish this dish off. But, with that being said, LaDon really liked the ribs. I ate them, but couldn't take a thing. The meat was really tender which I liked about this recipe. I hate getting shreds of meat stuck in my teeth. So, if you're looking for a really easy rib recipe, then just putting them in the crockpot works out pretty well!

Source: MMM...is for Mommy!, Easy Barbecued Ribs

Pita Chicken

(terrible picture...phone camera)

Ingredients:

2 skinless, boneless chicken breasts

1 T olive oil

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. salt

1/4 t. ground black pepper

1/4 t. cayenne pepper

1/4 c. salsa *

2 pita bread rounds

1 c. shredded lettuce

1/2 c. sliced avocado **

2 Roma tomatoes, diced

sour cream, dolloped on top

**we added a little bit of shredded cheese**

*I used Wal-Mart brand Peach Pineapple Chipotle Salsa. Tasty!

** I actually chopped mine

Recipe:

1. Cut chicken into strips. In a skillet, saute chicken in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, pepper, and cayenne pepper over chicken. Add salsa and simmer until chicken in done, about 5 minutes.

2. Split pitas in half, fill with chicken, and top with tomato, lettuce, avocado, and sour cream.

Rating: 4.75 of 5

We loved this! I'm not even sure what made it soooo good, but I wish I would have doubled this recipe! The chicken is divine and all the toppings compliment if perfectly (except the lettuce. Ditched the lettuce. I always ditch lettuce unless I'm making a salad.) Definitely recommend this one!

Source: AllRecipes, Dinner Tonight, pg. 232

Fabulous Cilantro Pesto

Ingredients:

1 16-oz. package farfalle (bow tie) pasta

1 bunch fresh cilantro

5 cloves garlic, minced

1 T. white wine vinegar (substitute with lime, lemon, or Italian dressing if desired)

1/4 c. grated Parmesan cheese

1/2 t. cayenne pepper

1/2 c. walnuts or pecans

salt to taste

1/2 c. olive oil

Recipe:

1. Bring a large pot of lightly salted water ot a boil. Cook pasta in boiling water for 8-10 minutes or until al dente; drain.

2. In a food processor or blender, place cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 c. of the olive oil and blend. Add more olive oil until desired consistency. (Or if you don't have a food processor or a very good blender then just dice the dickens out of everything and whisk together in a bowl.

3. Pour pesto in a small saucepan and simmer over low heat, stirring constantly. Pour over cooked pasta and toss.

Rating: 3 of 5

I liked this dish and thought it was very tasty. Loved the cayenne pepper in it. A little kick, but not too much. I loved the pecan flavor as well. And, of course, the cilantro is amazing. I do think it calls for too much olive oil, but that's easily fixed. I wouldn't every serve this as a main dish, but as a side this would work great. I think it would work best along side a chicken or fish recipe. Also, this makes a big batch. Next time I'll half it.

Source: AllRecipes Dinner Tonight, pg. 186

Easy Cajun Jambalaya

Ingredients:

2 t. olive oil

2 skinless, boneless chicken breasts, cut into bite-size pieces *

8-oz. kielbasa, diced (aka: Polish sausage. Think U-shaped meat at the market)

1 onion, diced

1 green bell pepper, diced

1/2 c. celery, diced

2 T. chopped garlic **

1/4 t. cayenne pepper

1/2 t. onion powder

3/4 t. salt

1/4 t. black pepper

2 c. uncooked white rice

4 c. chicken broth

3 bay leaves

4 t. Worcestershire sauce

2 t. hot pepper sauce

* We went to the beach today and was just feeling WAY too tired to thaw, cook, and cut chicken. So, I just used canned chicken instead.

** Didn't have any garlic on hand, so I just used minced garlic. Actually, I never have garlic on hand. I always use minced garlic.

Recipe:

1. Heat oil in a large saucepan over medium-high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes

2. Stir in onion, bell pepper, celery, and garlic.

3. Season with cayenne, onion powder, salt, and pepper. Cook 3 minutes or until onion is tender and translucent.

4. Add rice; stir in chicken broth, bay leaves, Worcestershire sauce, and hot pepper sauce.

5. Bring to a boil, reduce heat, cover, and simmer about 18 minutes or until rice is tender. Discard bay leaves before serving.

Rating: 3.5 of 5

Loved the kick in this! Not too much, not too little. I was pleasantly surprised by this dish. I was also surprised at how big of a batch this makes. For some reason, 2 c. of rise and 4 c. of broth didn't set off the "cut the recipe in half" alarm in my head. So, now we have a witche's kettle sized jambalaya dish. I also like the kielbasa and chicken combo. The veggies were perfect and I couldn't really tell the bell peppers were bell peppers.

Source: AllRecipe Dinner Tonight, pg. 46

Deviled Eggs

Ingredients: (I did a half dozen)

12 large eggs

6 T. mayonnaise

2 t. mustard

1 pinch cayenne pepper

salt and black pepper *

paprika, for dusting

* I actually forgot to use salt and pepper and couldn't taste the difference.

Recipe:

1. Peel the hard boiled eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites.

2. Mash the yolks with the mayonnaise, mustard, and cayenne; season with salt and black pepper.

3. Spoon the mixture into the egg white halves and dust with paprika.

Rating: 3.75 of 5

I love that this recipe is so simple and that I had everything on hand. They tasted very similar to the deviled eggs my mom made growing up which means they're good. I didn't mash them very well, so they were a little chunky and Ally helped peel the eggs so there were some shell remnants in them, but overall, delicious.

Source: EveryDay with Rachael Ray, http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/Deviled-Eggs-2

Pork Barbacoa ~ Cafe Rio Style

Ingredients:

4-5 lb. pork roast

21 oz. Dr. Pepper or Coke, do NOT use diet soda

1 c. brown sugar

3/4 c. white sugar

1 clove garlic, minced

7 oz. can chipotle chilies in adobo sauce (only use sauce unless wanted desire spice and blend 2-3 of the chilies)

6+ oz. salsa

1 t. dry mustard

1 t. cumin

1/4 t. cayenne pepper

Recipe:

1. Place roast in crock pot, cover halfway with water and cook on low for 12 hours.

2. After 12 hours, drain water from pork.

3. Mix remaining ingredients together in a separate bowl. Do so until sugar dissolves.

4. Add mixture to the roast and cook on low an additional 4 hours.

5. Take out roast and shred. Add back to sauce and cook for 2 more hours.

Rating: 4.5 of 5

I thought this tasted like the real deal. Definitely having more of this in the future.

Outback Steakhouse's Steak Seasoning

Ingredients:
2 teaspoons Salt
1 teaspoon Paprika
1/2 teaspoon Freshly-ground black pepper
1/4 teaspoon Onion powder *
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper **
1 dash Coriander
1 dash Turmeric ***

* I didn't have onion powder so I just took dried chopped onion and ground it to a powder.

** I didn't have cayenne pepper so I used chili powder instead and halfed it.

*** I didn't have turmeric, so I didn't substitute it at all.

Recipe:
1. Mix all ingredients together in a small bowl.
2. To prepare steaks with this seasoning: Preheat a flat grill or large frying pan over medium-high heat. Sprinkle some of the seasoning blend over both sides of each cut of beef. *
3. Grill the steaks on each side to your desired level of doneness. Be sure to use tongs to sear all the edges of each steak to a rich brown color. **

* I rubbed each side of the steak with olive oil and then srinkled the seasoning. I then seared the meat on both sides for 1-2 minutes.

** I actually cooked the steaks in the oven after searing them. The oven was at 500 and I had them in for about 5 minutes.

Rating: 4.75 of 5

Yeah, they were that good. So good, we almost didn't use A1 sauce.

Source: http://www.bigoven.com/recipe/164169/outback-steakhouses-steak-seasoning

Chili-Lime Chicken Kabobs

Ingredients:

3 T. olive oil

1 1/2 T. red wine vinegar

1 lime, juiced

1 t. chili powder

1/2 t. paprika

1/2 t. onion powder *

1/2 t. garlic powder

pinch ground cayenne pepper **

salt and ground black pepper taste

1 lb. skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces

* I used chopped onion.

** I didn't have any cayenne pepper so I just left it out.

Recipe:

1. In a large bowl, combine the olive oil, vinegar, and lime juice. Add chili powder, paprika, onion powder, garlic powder, cayenne pepper, and salt and pepper to taste. Whisk until oil and vinegar are blended.

2. Add chicken to the bowl. Cover and marinate in refrigerator for 1-2 hours. *

3. Preheat grill for medium-high heat.

4. Thread chicken onto skewers. Grill chicken for about 10 minutes or until the juices run clear.

* At this point in the recipe, I just threw everything into a skillet and sauteed the chicken until cooked. We don't have a grill. It smelled really, really spicey....like heartburn in a pot....so I added a can of crushed pineapple without the juice.

Rating: 2.75 of 5

I would give this a 3 but I think LaDon's was probably lower. With the added pineapple it tasted a lot like sweet and sour chicken. I liked it just fine. LaDon really liked it with shredded cheese and sour cream on top and without the rice. With the pineapple it wasn't spicy at all. Maybe when we have a grill I will make the recipe as it is.

Source: All Recipes Dinner Tonight, pg. 145