Friday, February 1, 2013

February 1, 2013

Okay - I am back...but still catching up from the trip!  I am getting used to having two classes a week, and on back to back nights.  Plus all the usual family and life stuff.  I didn't even get home until Monday, so I only have one keeper for you this week.  But - it is great, and you likely have everything on hand to make it!  Fajita seasoning mix. - no longer will you need to buy it pre-packaged.  You can control the ingredients; if you are sodium-restricted, sugar-restricted, or a heat seeker, you can alter this recipe to suit your requirements.  I made it as directed, and we loved it!  I don't think I will buy fajita seasoning again, but I do think the next time I make this I will double the batch just to have it on hand!

A busy weekend ahead, and of course it involves the Superbowl! I have a tried and true dip you might want to include as part of your Superbowl spread - chili dip.  It couldn't be easier with only three ingredients - and if you make it, I can almost guarantee it will be gone quickly after it hits the cocktail table!

Happy Cooking!

New Recipe
Fajita Seasoning Mix

Tried and True
Chili Dip

Fajita Seasoning Mix

* 1 tbsp cornstarch
* 2 tsp chili powder
* 1 tsp salt
* 1 tsp paprika
* 1 tsp sugar
* 1 crushed chicken bullion cube
* 1/2 tsp onion powder
* 1/4 tsp garlic powder
* 1/4 tsp cayenne pepper
* 1/4 tsp cumin

Mix all the ingredients in a bowl.  Approximately 2 tbsp replace a pre-packaged seasoning mix.  This recipe makes about 4 tbsp of mix, so enough to use it twice.

We love chicken fajitas, and it would be unusual for me to not have the basic ingredients (peppers, onion,s chicken, tortillas) on hand to make them any night of the week...except for the fajita seasoning.  But now that I have found this recipe, I would never go back to store bought seasoning packets.  We make chicken fajitas, but if we were going to make beef ones I would replace the chicken bullion with beef bullion.  My guess is that you will have all these seasonings on hand as I did, so it was a cinch to throw together.  While the chicken and veggies were cooking both big kids told me it smelled fabulous, and then when we all ate it, it was even better!  This recipe is definitely a keeper.

Chili Dip

* 1 can chili (we prefer no without beans, but you can use with it that is what you like)
* 8 oz brick cream cheese (we use the Neufchatel, but you can use regular if you prefer)
* A few dashes of hot sauce (we use Frank's, but tobasco works, as would any other hot sauce you like and have on hand)

1. Mix this chili and cream cheese together either on the stove over low or in the microwave. If using the microwave, heat it for about 45 seconds, then stir, and repeat until the cream cheese is fully melted and incorporated into the chili.
2. Once the chili and cream cheese and well combined, add a few sdashes of hot sauce, and mix.  Taste and adjust to your preferred level of heat.
3. Serve with tortilla chips or celery, or both!