Wednesday, September 21, 2011

Taco Tuesday & More

Taco Tuesday
Wacky Wednesday
Fajita Friday

Any other suggestions?

Taco Tuesday:
Less about tacos, more about taco seasoning. My dear friend Liz shared this recipe for taco seasoning that I love! Make up a large batch & keep on hand for every Taco Tuesday.

1 T chile powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. oregano
1/2 t. paprika
1 1/2 t. cumin
1 T salt
1 T black pepper

Add more or less red pepper flakes depending on your tastes. Season up some ground turkey for some great tacos!

Fajita Seasoning:
Can't go wrong with fajitas. This recipe calls for more cumin for added smokey flavor. Try adding some fresh corn to your usual fajita mix.

3/4 t. garlic powder
1/2 t. onion powder
1/2 t. ground red pepper 
1/2 t. oregano
1/2 t. paprika
1 t. cumin
1 t. salt

Fajita Soup: 
Serves 4

This isn't quite a taco or tortilla soup, but equally delicious. The cooler weather today had me dreaming of soup & here we are. 

Heat 1 tablespoon vegetable oil in a stockpot. Add 2 chicken breast pieces, cut into cutlets. Season with salt & pepper & cook until browned & cooked through, about 3 minutes per side. 

Remove the chicken, set aside on a plate & cover. In the same stockpot, add 1 medium onion, chopped & add a pinch of salt.
Cook until the onions are translucent, about 6 to 8 minutes. Add 1 can black beans, rinse & drained, & two ears worth of fresh corn (or about 1 cup frozen). Cook 2-3 minutes, until the pan begins to get hot again. 

Add a good teaspoon of minced garlic, 1/2 teaspoon cumin & 1 tablespoon cilantro. Slice or shred the chicken & add back to pan with about 3 cups of water. 
Let the soup come to a rolling boil, drop the heat to a medium-low & simmer for about 10 minutes. Turn off the heat, stir in a handful or two of reduced-fat cheddar-jack cheese & put the lid on. Give the cheese just a few minutes to melt. Serve immediately & enjoy!

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