If you’ve got 5 minutes, than you can put together this easy homemade taco seasoning recipe and always have some on hand for taco Tuesday, or any night of the week!
Homemade Taco Seasoning Recipe
It sure is easy to buy your own spice blend at the store, but you know what else is easy? Making it at home so you can control the ingredients and flavor and always have it on hand! Homemade taco seasoning mix is simple, can be customized to your tastes (though we’re pretty sure you’re going to love this blend), and can be used on an endless variety of meats and veggies for a quick meal any night of the week, and not just for tacos! Use it on chicken, beef, shrimp, beans, cauliflower, potatoes or even popcorn!
What’s in it
Ground Celery Seed
Fine Sea Salt
Pinch Cayenne Pepper (optional)
Why you should make your own DIY taco seasoning
The best part about making your own spice blend is that you can control the quality of the spice and quantity of each. When you are purchasing a bottle of it at the store there is always a chance you actually don’t like the taste. You’ll know what we mean if you’ve picked up a brand name bottle and hated it because they really can vary drastically in flavor. Taco seasoning, or Mexican spice blend is definitely one of the ones that can be hit or miss. But our blend of spices? It’s the best, we promise! But also we list what we use and the quantity, so if you know you love a particular spice a lot and want to add a little extra, it’s totally okay to do. Start with 1/2 teaspoon at a time of decreasing or increasing to adjust to your particular taste.
How long does it keep
So it’s not that spices go bad, it’s that spices lose their potency. It’s generally accepted that spices should last about a year once opened, but that’s assuming the store you are purchasing it from has a quick turnover rate and isn’t let spices sit on the shelves for a while. If you are making this spice blend with spices that have been sitting on your shelf for a while your blend will lose its potency quicker. At the LCK test kitchen, if spices have been around for more than a year we toss and refresh with new ones.
Place all ingredients in a jar and stir or shake to mix it up completely.
Close with a tight fitting lid and store for up to one year (see note).
Spices are best kept for one year, so if you are starting with older spices it may lose its potency sooner.
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This Cauliflower Hummus recipe is so simple to put together and is a great vegan and legume-free alternative to traditional hummus. It’s Whole30, Keto and Paleo friendly and truly you wouldn’t notice it wasn’t traditional hummus.
Cauliflower really is a magical vegetable that can be turned into anything! Previously we’ve made noodle-free tuna casserole, hash browns, cauliflower parmesan, and pizza bites with cauliflower and now we’ve turned a classic dip into a legume-free version! This Cauliflower Hummus is so close in flavor to the real thing that most people eating it wouldn’t know it wasn’t traditional hummus. This is a great dip for people who can’t tolerate beans, those eating a paleo diet or a low carb diet. But also it’s just a really great dip: no special diet or lifestyle needed to love this one.
And the best part about it all is that it’s so easy to make. Simply roast some cauliflower and garlic (of course!) and whirl it up in a food processor or blender with some traditional flavorings and it’s done!
What do you serve cauliflower hummus with?
This is a great dip to serve alongside a spread of crackers, vegetables or pita or a gluten-free equivalent. This would also be lovely served along a dinner like grilled chicken and vegetables.
How long can you store cauliflower hummus?
It can be kept in a refrigerator for about 3 days. It can easily be made ahead of time if serving at an event!
Tools we used in this recipe:
Essentials: knife and spatula
If you like this dip recipe, check out these others:
On a sheet pan toss together cauliflower, whole garlic cloves and avocado oil. Roast until tender, about 25 minutes. Let cool slightly.
Remove roasted garlic from the skin and add to a food processor. Add cauliflower and all of the remaining ingredients and process until the hummus comes together.
If desired top with a drizzle of olive oil, paprika and fresh parsley. Serve warm, or chill and serve cold with crackers and vegetable crudite.
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This Sausage and Vegetable Pasta is my go-to gluten-free dish for a quick weeknight meal or for entertaining. It’s delicious, serves a crowd, is easy to prepare, and is made using only ONE POT!
Sausage and Spring Vegetable Pasta
My blogging girlies and I are excited for SPRING, so we’ve teamed up to bring you five recipes packed with our favorite Spring produce. You have carrots, potatoes, leeks, broccoli, asparagus, spinach, strawberries, peas, and radishes!
Optional: 2 to 4 tablespoons fresh parmesan cheese
In a large pot, make pasta as directed on the box/bag of pasta you are using.
Drain pasta and set aside.
In the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. Add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. To speed up the time, add 2 teaspoons of water and cover the pot.
Remove the casing from the sausage and add to the pot. Cook until no pink remains.
These Baked Saucy Garlic Wings are the perfect addition to your Superbowl party, or tonight’s dinner! Slather on the garlicky, delicious sauce for some crowd pleasing wings!
First, let’s chat a bit! Remember a few months back I was in Atlanta with some bloggers for a fun Tuttorosso event with Chef Hugh Acheson?
Well, at the event, the Tuttorosso ladies set up a canned tomato tasting and we were all mind blown. Quite literally. I’ve never taste-tested canned tomatoes, because it’s not a typical thing to eat out of a can, and oh my, you guys….There is such a difference it’s really just insane. Between texture, flavor, appearance, color, and so much more. It really is interesting to check out.
SO, I decided to do a little experiment at home to show you. We have two different cans, same type of tomatoes (whole, peeled plum tomatoes). I cracked open the cans (not literally cracked), but you get the idea. Just look at the difference between these two tomatoes.
I wish you could have been in the kitchen with us when we did our little taste test.
Tuttorosso’s tomatoes were hands down the freshest, tastiest, and were uniformed (as you can see). The Tuttorosso can had no peels in the sauce, no taste from the can, etc. Canned tomatoes are used so often in recipes, and for good reason, so it definitely is a fun little experiment to try at home so you can really taste and see the difference in the canned tomatoes you are using!
Now… to the wings!
The Superbowl is right around the corner. For good measure and for some good taste-testers, I made these wings for last’s week championship game and everybody loved them!
They are perfectly cooked. Saucy, garlicky, and finger-lickin’ good.
Grab one off the screen, go for it!
This post is sponsored by my friends at Tuttorosso Tomatoes. All opinions are 100% my own!
In a small saucepan, heat butter and minced garlic and mix for 2 minutes
Add in additional sauce ingredients and mix to combine
Bring to a boil then reduce heat and let simmer for 10 minutes until thick and slightly reduced
While cooking, toss the wings with salt, pepper, and oil
Line on a baking sheet and bake for 20 minutes, flipping halfway through
Once wings are cooked, remove from the oven and toss with sauce (reserve about 1/3 for dipping)
Place back on baking sheet and place oven on broil (high)
Broil wings for 5 minutes to get them nice and crispy
Serve with additional sauce and fresh chopped cilantro
*Can use sauce in the whole or diced tomatoes, or blend up 1 cup of the tomatoes.
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I refuse to officially move into Fall recipes just yet, my friends. After all it’s a cool 95 degrees out today here in Boston! Bloggers like to get ahead of the game though. I won’t give up our summer just yet, but we’ll make a nice yummy transition, that’s for sure. Ready or not, the new school year is upon us, and there are some areas of the country where school is already back in session!
*Queue ALL the back-to-school snacks, lunches and healthy meals*
…because I know how hectic those days can get.
Whether you are a parent juggling your kids’ homework and 75 after school activities, or whether you are simply busy with your job and life, we all need a little easy in our lives. Easy and delicious that is.
This week for Healthy Food Friday with American Express, let’s roll out the carpet for garlic breadsticks.
Bake, slice, dip, eat. Repeat.
A meal, side or snack everyone will love. Promise!
I’m not ashamed at how quickly we devoured these. Not even a little bit.
What meal is the hardest for you on busy days? Lunches? Snacks? Dinners?
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.
January is here and with that comes new goals, resolutions, and tons of healthy eating/detoxing from the holidays! Are you in the same boat? I’m doing a combination of a candida detox/whole30/21dsd! Basically, low/no sugar, real whole foods (no paleo baked goods), and lower carb. I’ve heard from many of you that you’re doing similar programs, and whether you’ve started one or are just trying to start off the new year on the right note, this post is for you!
I made you possibly my new all-time favorite dinner. This Roasted Salmon dish is the perfect light & healthy dinner option that’s packed with your favorite winter flavors! Paired with sautéed garlicky kale and topped with an apple fennel salad, it’s easy enough for a weeknight dinner and elegant enough to impress your weekend guests!
Scroll down for the recipe!
But first… I’ve teamed up with the ladies for another month on great eats. This month focusing on detox-friendly food to nourish and kick-start your 2015. Please welcome Brittany from Eating Bird Food to the group!
All that, plus… Enter to win a $125 Amazon gift card to support you in your effort to eat healthy in 2015.
Brittany from Eating Bird Food made you superfood energy balls that have a base of oats and almond butter and are studded with a blend of superfood berries including goji berries, inca berries and mulberries. They’re a healthy on-the-go snack option with enough sweetness to satisfy a sugar craving.
Taylor from Food Faith Fitness made you a protein and super-food packed smoothie bowl that is made extra creamy with Greek yogurt and avocado. It’s swirled with cashew cream for the perfect nutty note.
Kelly from Nosh and Nourish made you the most gorgeous juice ever! A large pile of vegetables and fruits becomes one nutrient-loaded glass of juice. This Super Yellow Juice is overflowing with vitamin C from the bell peppers and rutabega and is great at aiding in digestion and boosting your immunity!
Now, for the salmon dish that is perfect for your weeknight meal or your classy dinner party! Packed with nutrients, easy to prepare, Whole30-approved, deliciousness! You’ll leave the table beyond satisfied and wanting more, promise!
I’ve been topping the apple fennel salad on all of my leafy green salads lately, too!
And if all that wasn’t awesome enough, we’re giving away a $150 Amazon gift card to one lucky reader! Enter below 🙂
Roasted Salmon with Apple Fennel Salad over Garlicky Kale & detox recipes
Add in massaged kale and sauté until wilted, sprinkle with sea salt as desired
While cooking, place oven on broiler (high) and place salmon into the oven
Broil for 7-9 minutes based on size of your fish
Plate by placing kale down, salmon on top, and apple fennel salad to garnish
*One head if you are roasting your garlic first, 2 cloves if you are just sautéing with garlic
**You don't have to use roasted garlic, you can simply sauté your kale with garlic while cooking
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