Taco and Fajita Seasoning

I recently gave up on buying Taco and Fajita seasoning packets from the store because I found these seasoning mix recipes that I think are so much better. Plus, you can increase or decrease the ingredients to suit your tastes (I always add extra hotness, like cayenne and crushed red pepper).

Taco Seasoning

To make about 1 packet worth (for 1 lb meat):

1 Tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Or 4x it and do this to make about 2/3 cup:

4 Tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

2 teaspoon paprika

6 teaspoon ground cumin

4 teaspoon sea salt

4 teaspoon black pepper

I do the 4x recipe and put the ingredients right into a small container (like an old jam jar or small plastic container) and then shake. To use, add a few tablespoons of the mix and a few tablespoons of water.

Fajita Seasoning (about 3 packets worth)

3 Tablespoons cornstarch

2 Tablespoons chili powder

1 Tablespoon salt

1 Tablespoon paprika

1 Tablespoon sugar

2 1/2 teaspoons crushed chicken bouillon

1 1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne powder

1/4 teaspoon crushed red pepper

1/2 teaspoon cumin

Same as with the Taco seasoning, put the ingredients right into a small container (like an old jam jar or small plastic container) and then shake. To use, add a few tablespoons of the mix and a few tablespoons of water.

Root Beer Float Cookies

Holy cow! These are amazing! So amazing, in fact, that I didn't even get the glaze made and they were disappearing so fast that I decided to skip it this time, although I'm sure it only adds deliciousness.

Root Beer Float Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup butter, room temperature
1/4 cup milk
2 eggs
2 Tablespoons root beer concentrate or extract
4 cups flour
pinch of salt
1 teaspoon baking soda

Cream together sugars and butter until light and fluffy. Add milk, eggs, and root beer extract. Stir to combine. Add dry ingredients and mix until combined. Refrigerate dough for one hour until firm, then roll into one inch balls. Place on a lightly greased cookie sheet (or use a silpat like I did). Bake at 350 degrees for 8-10 minutes. Remove from the oven and cool completely before applying glaze.

Cream glaze:
2-3 Tablespoons heavy whipping cream
1 1/2 cups powdered sugar
1/2 tsp vanilla

Whisk all ingredients until all lumps are gone.

Zucchini Cakes

I found this recipe in Relish Magazine (which comes with the newspaper), and since I had two big zucchini sitting in the fridge and we always have trouble using them, I decided to give it a try. These were delicious and didn't taste too zucchini-y (the recipe claims they taste like crab cakes but I don't know what crab cakes taste like). As usual, I didn't have everything: I substituted a Old Bay spice blend substitute I found online for the Old Bay Seasoning and some white onion for the green onion.

Zucchini Cakes

3 cups coarsely grated zucchini
1/2 teaspoon salt
1 cup fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4 cup diced red bell pepper
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil, for frying
1 teaspoon butter

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
2. Heat oil and butter in a skillet.
3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.