Homemade Taco Seasoning

We have been loving our Mexican food lately. I don't really like cooking with pre-made mixes, although easy, there is usually fake stuff in there. So, we tried a taco seasoning recipe from Allrecipes.com, and it has become our go-to for taco making.

If you like pico-de-gillo, but have never tried to make your own, it's so easy and is delicious on tacos. Just dice up a couple tomatoes and one small red onion. Then, chop about 1/2-1 cup of fresh cilantro, put it all together and squeeze half a lemon (or lime) and add a pinch of salt. Delicious! (Add a quarter of diced jalapeno pepper for heat).

Taco Seasoning (Makes enough for 2 lbs of beef)
1 tbsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes (optional - I usually don't add because of the kids)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper

Directions:

1. Combine all ingredients together. Cook beef in a little bit of vegetable oil and add seasoning mix (add half if cooking 1 lb of beef, add entire mix if cooking 2 lbs of beef). Cook until beef is no longer pink.
2. Add 1/4 - 1/2 cup of water to beef, stir, spoon into tacos and enjoy! (My favorite layering is a smear of sour cream on a crunchy taco shell, beef, cheese, homemade pico-de-gillo, and lettuce...and maybe a little hot sauce!).

Pumpkin Spice Cupcakes

We signed up to receive a weekly bushel of veggies from a local farmer from June - October. We loved having fresh veggies every week, and it forced me to cook things that I normally don't - like pie pumpkin. These little pumpkins are meant for eating and they look just like normal pumpkins, but smaller and found in the grocery section. I decided to cook one in the oven, puree it and use as I would a can of pumpkin. I must say, the pumpkin I had didn't produce that strong of a pumpkin taste compared to the can version, but it felt good knowing it was completely homemade and fresh. And yes, you can freeze the pumpkin puree and thaw when ready to use.

All that being said, these cupcakes are DELICIOUS, especially with a lightly-spread cream cheese frosting. They are from Martha Stewart.

Pumpkin Spice Cupcakes (Martha Stewart - makes 18)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice; set aside.
2. In a large bowl, whisk together brown sugar, granulated sugar, butter and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched and a toothpick inserted in the center comes out clean, about 17 - 23 minutes, rotating pans once if needed. Transfer to a wire rack and allow to cool completely before frosting.

Betty Crocker Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1 tablespoon milk (whole is better)
1 teaspoon vanilla
4 cups powdered sugar

Directions:

1. Beat softened cream cheese, milk and vanilla in large bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
2. Frost cupcakes with a thin layer of frosting (I tried to pipe the frosting on the cupcakes and it seemed to be too much frosting and I couldn't taste the actual cupcake). Refrigerate any remaining frosting. Frosts a 13x9" cake or fills and frosts two 8 or 9" cake layers.

Sweet & Tangy Apple-Cabbage Coleslaw

My love for coleslaw has grown over the years. Perhaps it's because slaw is always served with BBQ, and being from Kansas City, we would eat BBQ all the time. Some slaws are too creamy, some are just too acidic, but this recipe from America's Test Kitchen is a winner for us. The sweet apple balances out the acidity of the vinegar for a perfect combination. It's super easy if you have a food processor to slice everything thinly.

Serve With: slow cooked ribs and cheesy potatoes


Apple-Cabbage Slaw (adapted from America's Test Kitchen)
1 medium head green cabbage, cored
2 medium sized apples (Granny Smith or any variety - I like the sweeter kinds personally)
2 medium carrots
1 small onion
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Dijon mustard (I prefer the seedy kind)

Directions:

1. Thinly slice cabbage, apples, carrots and onion in food processor, or by hand, cut into thin matchsticks.
2. Toss all vegetables together in a large bowl.
3. Whisk together oil, cider vinegar, sugar, Dijon mustard and salt. Pour over slaw mix. You may not need the entire dressing if your cabbage was small, so add about half, toss and test. Add more if needed. (America's Test Kitchen suggests bringing oil, vinegar, sugar and mustard to a boil over medium heat and then pouring over the slaw, and allowing to cool before serving. I've found heating the dressing is not needed, but they say it helps the veggies soak the flavor up better.)

Slow Cooker Sesame Pork Ribs

"No one ever believes how little effort it takes to make these tender, juicy ribs. The meat absorbs the tangy flavor of the sweet sauce as the ribs simmer in the slow cooker." - Sandy A., in the Feb/March 2011 Country Magazine, describing her recipe for pork ribs.

As soon as I read this quote and looked at the picture of the succulent ribs, I knew I would try it out. My husband loves to slow cook ribs on the grill, but rarely has time to do so...he loved these, and I was proud to be able to serve him yummy ribs much easier than spending a couple hours outside over the grill.

Slow Cooker Sesame Pork Ribs (Country Magazine)
3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how much heat you like)
1 medium onion, sliced
5 lbs. bone-in country style pork ribs (I used one rack of baby back ribs, which worked great)
2 tablespoons sesame seeds, toasted (I didn't have these, so I omitted them)

Directions:

1. In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the sliced onion in crock pot (5 qt crock pot if you are using the full 5 lbs of pork ribs, a smaller crock pot will fit one rack of baby back ribs). Top with ribs and sauce.
2. Cover and cook on low for 5-6 hours. Meat should be very tender. Place ribs on serving platter; sprinkle with sesame seeds and serve.

Aussie Pavlova

What was my husband's one request for his birthday? A pavlova. Many Americans have no idea what this is, but it is a staple in Australia. And his aunt is a pav master, hers are legendary within family and friend circles. She's been making them for 40 years and I HAVE THE RECIPE! I'm so happy to be able to pass this one along to my girls.

The last time we visited his homeland, Aunt Helen gave me a one-on-one demonstration of how to make her delicious pavlova - which has a thick, crispy but airy meringue base, homemade whipped cream and strawberries on top.

Luke loved the pav. It was so yummy, and brought back all kinds of good memories of home for him.

TIPS:

• Aunt Helen swears by baking this pav next to an open window. After reading reviews of other pavlova recipes, I've learned that humidity can make or break a pav. So if it's a beautiful day, open up that window!
• Leave pavlova in the cooling oven when it's done baking. If you take it out when the timer goes off, your pav will crack!

Aunt Helen's Pavlova
8 egg whites - egg whites should be room temperature
3 cups sugar
2 teaspoons cornflour
2 teaspoons vinegar
2 teaspoons vanilla
pinch (Big!) salt

Directions:

1. Grease your largest baking tray with butter and sprinkle an equal mixture of cornflour and powdered sugar over greased surface. Preheat oven to 300 degrees.
2. In standing mixer, beat egg whites and pinch of salt with whisk attachment. Allow to whip right up to fluffy peaks and gradually add while whipping, the sugar bit by bit. You'll notice the mixture go glossy.
3. Once all the sugar dissolves, turn off the mixer. Then, with a rubber spatula, gently fold in vanilla, vinegar and cornflour, stirring for 30 seconds only.
4. Load this meringue mixture on to tray with slightly built up walled sides (a well in the center). The meringue will rise!
5. Place in oven for 1 1/2 hours on 300 degrees, then turn oven off and leave pavlova in oven for 1 hour. Halfway through that cooling hour, barely crack oven open. After at least 1 hour cooling in the oven, take out and allow to cool right down.
6. Spoon a generous portion of whipped cream over pavlova and top with sliced strawberries. We love homemade whipped cream: Put whisk and bowl in freezer for 5 minutes. Whisk in standing mixer 2 cups heavy cream, 3 tablespoons powdered sugar, 2 teaspoons vanilla. Other toppings for the pav include: kiwi, passionfruit, or Australian-style peppermint crisp (delicious!!). Serves 24 people.

Homemade Buttermilk Biscuits

Homemade biscuits are really quite easy. Any time I need to bake some up, I pull out my 20-year old Betty Crocker cookbook. I'm sure there are fancier biscuits out there, but for adding honey, jam and cream, or using it for this slow cooker chicken pot pie, they definitely do a good job.

Homemade Buttermilk Biscuits (Betty Crocker)
1/2 cup cold butter, cut into small squares (1 stick)
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
3-4 tablespoons butter, for greasing pan

Directions:

1. Heat oven to 450 degrees.
2. Cut butter into flour, sugar, baking powder, baking soda and salt with pastry blender until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 - 3/4 inch thick. Cut with floured round cutter. 
4. Add 3-4 tablespoons of butter to 9x13" glass dish. Place in oven and allow to melt. Once melted, take dish out and spread butter around dish. Roll each side of biscuit in butter, and place biscuits in dish.
5. Bake until slightly golden, about 10-12 minutes. Cool for 1-2 minutes, then remove from dish and serve immediately.

My Go-To Chocolate Cake

Yum. Yum. Yum. That's all I have to say after making and eating this chocolate cake, courtesy of Allrecipes.com. I was in search of a moist, dense chocolate cake for my daughter's birthday party. This one did the trick. It paired really nicely with ice cream, and honestly, it tasted better a day after I put it together. My recommendation is to make it one day ahead of time and cover it really well. That allows all the flavors to settle.

So if you are looking for a delicious chocolate cake recipe that won't fail you...look no further! This is definitely my go-to chocolate cake recipe.

Extreme Chocolate Cake (Allrecipes)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (my change from boiling water - it doesn't give it a coffee flavor, but enriches the chocolate flavor)

Chocolate Buttercream Frosting
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the hot coffee by hand. Pour evenly into the two prepared pans. (Batter will be runny, make sure to fill pan no higher than 3/4 of the pan to allow for rising).
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.