Taco Seasoning {Homemade Christmas}

Taco Seasoning is a staple in our house. While, SO not authentic, nachos happen here often. Like, once a week often, so it makes sense to make my own taco seasoning. And, since we are doing our Homemade Christmas again, it makes a perfect gift. Along with tacos seasoning and grill seasoning (to come later) we are making our Apple Butter again, because most of our grandparents requested it and so did my husband. We are making ornaments again, I'll be sharing them as soon as I get the photos needed printed. I'll be posting about homemade extracts, although its too late to make them in time for Christmas. There will be other projects that I'll be rushing to finish, as usual. I'll do a round up with links for any tutorials or recipes that I use as soon as I get farther along making them. I hope to be a bit more organized next year, then again I said that last year too. Somethings never change.

To make these seasoning mixes, simply combine the ingredients in a large mason jar or a large container with an air tight lid. Give it a shake and store it up to six months.

Taco Seasoning
(yields 2 cups)
1/2 cup chili powder
1/4 cup cumin
1/4 cup oregano
1/4 cup paprika
1/4 cup granulated garlic
1/4 cup granulated onion
2 tablespoons cilantro flakes
2 tablespoons salt
* I made double this, as you can tell by the photo but I'm making quite a few gifts this year.

Right before everything gets wrapped up I will measure out 1/2 cup portion and put into so cute little tin that I found on sale and tape a label on.

I made all my labels on PicMonkey. I used the Design option, cropped it to the size I wanted and added a background. Then I added the sticker and writing and called it a day. Right click and save as if you want to use them. You'll have to resize them according to what size your containers are.

Slowcooker Korean Beef Tacos

   I've been making this recipe for awhile now. It is is similar to Bulgogi, but, not that similar. We love Bulgogi and even though I have someone's secret family recipe, (thanks Jess!) I still can't make mine taste like hers. But this recipe is close enough to get by and delicious too! I know my husband loves it as much as I do, but, of course Monkey isn't a fan of anything with red meat. We weren't sure about how well Doodlebug would like it but we decided he's a fan, considering he literally licked his plate clean. I mean, he actually picked up the plate and licked it until there was nothing left. I suppose I can forgive his poor table manners considering he is only 14 months old.

   This is the perfect thing to make when you're to busy to spend more than 20 minutes total on dinner. The prep is super easy and and the slaw is a cinch to throw together. And as a bonus, it's super hearty and filling. It has become a staple in the comfort food category for my family.

For the meat:

2 lb beef roast
1/4 cup soy sauce
1/2 cup diced pear or pear puree (I used a jar of left over pear baby food)
1/2 an onion, minced
2 tablespoons grated ginger
2 tablespoons minced garlic
1/4 cup rice vinegar
2 tablespoons sugar (sometimes I use brown sugar)
1 teaspoon Sriracha

Whisk everything, except roast, together in a bowl or measuring cup, taste to make sure the flavors are balanced. Put roast in the bottom of slow cooker and pour the marinade over. Cook, covered, on low for approximately 8 hours. When the meat is tender and falls apart easily, pull the roast out and place on a cutting board. Allow your roast to rest for just a few minutes, once it has cooled enough to touch, shred the meat with two forks. Place the meat back in the crock pot and stirring to coat in the liquid. If there is more liquid than meat continue to cook, with the lid off, for about 15 minutes or, long enough, for the sauce to cook down and thicken. Serve with slaw and flour tortillas.
* It can go longer than 8 hours if your schedule requires.

For the slaw:

1/2 head of cabbage shredded
2 tablespoons mayo
juice of 1 lime
2 tablespoons honey
salt to tast

Whisk the mayo, juice and honey together in a large bowl. Add in your cabbage and toss to coat. Season with salt. Serve along with the meat and tortillas.
*Make this just before serving. It gets soggy if it sets too long.

Chicken Taco Chopped Salad

This summer has been all about salad, tons and tons of salad. This one is amazing!! It is filling and perfect. Truly perfect. Now the hubby hates, hates, hates anything to do with ranch. I on the other hand love a good ranch, but only a good ranch. But because of his hatred he had the salad with salsa and said it was wonderful.

Taco Chicken Chopped Salad with Cilantro Lime Ranch

Salsa Corn

3/4 cup frozen corn, thawed

1/4 cup salsa

In a small skillet over medium high heat saute corn until warmed through, add in salsa stirring often until warmed. 

Cilantro Lime Ranch

1/3 cup Greek Yogurt

2 tablespoons milk

1/2 teaspoon powdered ranch mix

juice and zest of 1 lime

2 tablespoons chopped cilantro

Stir together yogurt and milk. Stir in remaining ingredients. 

A salad for 2:

mixed lettuce
1 grilled chicken breast, chopped

2 sliced on bacon cooked and chopped

1/2 cup shredded cheddar

1/2 cup crushed tortilla chips

1 avocado, cubed

1 cup salsa corn

To plate,  pile a couple of handfuls of lettuce in the center of a bowl. Layer the topping in a line completely covering lettuce. Serve dressing on the side.