Taco Seasoning

This taco seasoning recipe has been a great substitute for the packet seasoning.

Taco Seasoning

Ingredients

2 teaspoons ground cumin
2 teaspoons ground chili
1 teaspoon ground paprika
1 teaspoon coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Montreal seasoning (or salt and pepper)
1/2 teaspoon dried oregano

Directions

Mix seasonings together.

Use on favorite protein.  For example, if using with ground beef, after browning and draining, add seasoning plus 1/4 cup water and simmer.



Original link: https://www.acozykitchen.com/taco-seasoning-recipe

Creamy White Chicken Chili

This was a super easy weeknight meal and worked well with some rotisserie chicken we had on hand plus items already in my pantry.  Honestly, the soup is so creamy that you don't really need the cheese and sour cream garnishes.  But avocados - even ones that aren't fully ripe - are a must have!

Creamy White Chicken Chili

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 garlic cloves
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder

1 teaspoon coriander
1 4-ounce can diced green chiles
4 cups chicken broth
1 teaspoon salt, more to taste
½ teaspoon black pepper
2 15-ounce cans canned cannellini beans, drained and rinsed
1 cup whole kernel corn, frozen
1-2 cups shredded chicken
4 oz cream cheese
sour cream, for serving
shredded pepper jack cheese, for serving
fresh chopped cilantro, for serving
avocado slice, for serving
lime wedge, for serving
tortilla chip, for serving

Directions

Heat the olive oil in a large pot over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 30 seconds.

Stir in cumin, smoked paprika, coriander, and chili powder, cooking for another 30 seconds until fragrant.

Add the green chilies, chicken broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 minutes.

Add the beans to the soup along with frozen corn and shredded chicken. Simmer for an additional 5-10 minutes.

Turn off the heat and add cream cheese, stirring until melted and fully incorporated into the soup.

Serve hot, garnished with sour cream, pepper jack cheese, cilantro, avocado slices, lime wedges, and tortilla chips.

Enjoy!




Original link:

https://tasty.co/recipe/creamy-white-chicken-chili

Double Chocolate Zucchini Bread

Super yummy and super easy. Makes great muffins. Also works with frozen zucchini from last summer.

Double Chocolate Zucchini Bread

Ingredients

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon espresso powder
3/4 cup (135g) semi-sweet chocolate chips
2 large eggs
1/4 cup (60ml) vegetable oil or melted coconut oil
1/3 cup (80g) plain Greek yogurt or sour cream
2/3 cup (135g) granulated sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups (180g) shredded zucchini (no need to blot)

Directions

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.

In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. 

Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.

Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.

If making muffins, large muffins take about 25-30 mins.

Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.

Remove bread from the pan and place the loaf directly on the wire rack to cool completely.

Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.

Notes:
Cocoa Powder: Use natural cocoa powder, not Dutch-process.
Espresso Powder: Espresso powder deepens the chocolate flavor. You can skip it or use 1 teaspoon of instant coffee powder instead.




Original link:

https://sallysbakingaddiction.com/double-chocolate-zucchini-bread/

Fettucine Alfredo

For this dish I took a well-rated recipe and added some modifications to my tastes.  I'm happy to say it turned out amazing, and not nearly as rich as alfredo usually is.

Fettucine Alfredo

Ingredients

12 to 16 oz fettucine noodles
1/2 cup pasta water reserved
1/2 lb chicken tenderloins or similar small thin cuts (optional)

3-4 cloves garlic minced
1/2 cup butter
1 cup heavy whipping cream

1/2 teaspoon dried parsley
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated parmesan cheese

Directions

Cook noodles according to package directions in salted water. Reserve 1/2 cup pasta water. Drain noodles and set aside.

If adding chicken, season with salt and pepper, and dry with a paper towel.  Add to a large heated and oiled skillet at medium to medium high heat for about 2 minutes per side, until golden brown and cooked through.  Set aside.

After removing the chicken from the skillet, reduce heat to low and add butter and minced garlic.

Once the butter is melted and garlic is fragrant, whisk in cream, reserved pasta water, and dried parsley. Simmer (but do not boil) over low heat for 2-5 minutes.

Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.

Whisk in the parmesan cheese until melted and sauce is smooth.

Cut chicken into bite-sized pieces. Gently fold in noodles and chicken to the sauce and heat to warmed.

Serve immediately.

Original link:

https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/