Mexican Seasoning Blend

Mexican Seasoning Blend 2

We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.

I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!

Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.

Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.

Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.

Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!

 

Mexican Seasoning Blend
 
Author:
 
Ingredients
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Mexican oregano
  • ½ tsp. ground black pepper
  • ½ tsp. chili powder
  • ¼ tsp. ground cinnamon
Instructions
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.

 

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Seven Minute Frosting

Seven Minute Frosting

My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.

On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.

I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!

 

Seven Minute Frosting
 
Author:
 
Ingredients
  • ½ c. granulated sugar
  • 2 egg whites
  • 2 tbsp. water
  • 7-oz. jar marshmallow creme
  • 1 tbsp. vanilla extract
Instructions
  1. Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
  2. Add the marshmallow creme and vanilla and beat until combined.
  3. Frost 3-layer cake with frosting.

 

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Waldorf Chicken Salad

Waldorf Chicken Salad

Since having a few rooms painted in the house, I have been on a quest to purge. It’s amazing just how long it takes. Getting rid of old, unused “stuff” is something that I have done with each move, but you would be amazed at the “stuff” I have kept. Some things make me just shake my head and wonder exactly what I thought I would do with it.

For the past week, I have been weeding out cookbooks! Oh my, I did not realize I had such a cookbook hoarding problem until all of them were in stacks on the floor surrounding me! Even then, I’m hesitant to get just trash them before I go through them page by page. It’s a sickness! A sickness that I’m trying to overcome because the feeling of freedom feels so much better than clutter!

I ran across this Waldorf Chicken Salad recipe in an old cookbook from New York. I am typically a very plain chicken salad kind of gal but thought I would give this recipe a try. It is a wonderful fresh summer salad that I loved! The combination is perfect with the crunch of the celery, the tartness of the apple, and the vinegar added a delicious depth of flavor.

Wine vinegar tends to be milder and less acidic than cider or white distilled vinegar, so they make a great addition to sauces, salad dressing, and marinades.

 

Waldorf Chicken Salad
 
Author:
Serves: 8 - 10
 
Ingredients
  • 4 Honeycrisp apples, diced (or other crisp, tart,and sweet apple)
  • Mayonnaise, to taste
  • White wine vinegar
  • 4 whole chicken breasts, cooked, and picked clean from bones, and chopped
  • 1 c. walnuts, coarsely chopped
  • ½ to 1 c. chopped celery
  • 1 tsp. poppy seeds
  • Leaf lettuce
Instructions
  1. In a large bowl combine enough white wine vinegar with the mayonnaise to create the consistency of salad dressing.
  2. Add the chopped apples, chicken, walnuts, celery and poppy seeds.
  3. Chill for a few hours before serving. Serve on leaf lettuce.

 

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Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad
 
Author:
 
Ingredients
  • 2 large tomatoes, sliced into thin wedges and then cut in half lengthwise
  • 8 pickling cucumbers (about 4 cups), sliced
  • 1 medium Vidalia onion, quartered, then sliced thin
  • ½ c. plus 3 tbsp. apple cider vinegar
  • 2 tbsp. granulated sugar
  • freshly ground black pepper, to taste
  • salt, to taste
  • ¼ c. vegetable oil
  • ½ c. water
Instructions
  1. Slice all of the vegetables and place in a large bowl.
  2. In a small bowl, whisk together the vinegar, sugar, pepper, salt, oil and water.
  3. Pour over veggies and toss. Cover and refrigerate for at least two hours before serving.
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Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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