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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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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Chicken Poppy Seed Casserole

chicken poppy seed casserole

A few weeks ago I had a hard drive crash, and sadly I had not backed anything up in a while.  Isn’t that the way it always goes.  We get comfortable and we’re just rolling along and then boom!  I lost many photos and a Photoshop program that I have used daily for years.  I’m not sure why, maybe because they have now switched the the Creative Cloud, but I can not get the program to reinstall.  I am weighing  a few cheaper options at the moment but as of now I do not have anything.  As soon as I have a new photo program up and running I promise to make this casserole for a new photo!

For now I would like to share this old family favorite.  My mother-in-laws Chicken Poppy Seed casserole is wonderful.  It’s one of Savannah’s favorites and a great dish when you need to carry something to a friend recovering from surgery, a potluck supper, family reunion, or as we do here in the south take to the family of the deceased. (Yes, we really do that!)   It’s quick and easy to prepare and can even be made with a purchased rotisserie chicken.  It’s a great weeknight meal served with a fresh vegetable or salad and don’t forget the cranberry sauce! 😋

 

Chicken Poppy Seed Casserole
 
Author:
 
Ingredients
  • 4 chicken breasts
  • ½ c. butter, melted
  • 1 sleeve Ritz crackers, crushed
  • 1 tsp. poppy seeds
  • 1 (8-oz.) container sour cream
  • 1 (10.75-oz.) can condensed cream of chicken soup
  • 2 to 3 c. shredded Cheddar cheese
Instructions
  1. Place the chicken in a large pot and cover with water. Bring to a boil over high heat, the reduce to medium, cover and simmer until the chicken is cooked through. Drain the water and shred the chicken.
  2. Preheat the oven to 350° F. Combine the butter, crackers, and poppy seeds in a bowl, set aside.
  3. Blend the sour cream, cream of chicken soup, and about half of the shredded cheese in a large bowl. Add the chicken and mix to combine.
  4. Pour chicken mixture into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese. Top with cracker mixture.
  5. Bake in preheated oven until cheese has melted and sauce is bubbly, 25 to 30 minutes.

 

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Mother’s Day Luncheon

mothers-day-luncheon-2

 

The older I get, the more that I realize that all of those times that Mama said: “don’t spend your money on me,” she meant it. She wanted then what she still wants, time spent together. Time is something we can never get back, and the older my mama gets, time becomes more precious to me.

In comparison to many families today, my mother’s family was a big one. She had six brothers and sisters.  Today, my mother and her sister are the only siblings that remain. I decided that my mama would like nothing better than a little family time for Mother’s Day. So on a recent visit, I invited my aunt and a couple of cousins to a luncheon at mama’s house.  I kept the menu simple with homemade chicken salad, pasta salad made with fresh vegetables and purchased Italian dressing, cucumber sandwiches, purchased cheese straws, and I bought a fruit tray, cut up and ready to eat and made a poppy seed vinaigrette dressing.  The table was elegantly set with mama’s best china and crystal and the memories we made are priceless.

                           mothers-day-luncheon-4                                 mother's-day-luncheon-1

As you struggle to come up with a gift for mom this Sunday, keep in mind that time spent with you is something she will always treasure!

5.0 from 2 reviews
Simple Pasta Salad
 
Author:
 
Ingredients
  • 1 lb. pasta
  • 2 c. cherry tomatoes, cut in half
  • ¾ c. sliced black olives
  • sliced red onion
  • crumbled feta cheese
  • chopped bell pepper
  • 1 to 1½ c. Italian dressing
Instructions
  1. Cook pasta according to package directions.
  2. Toss pasta, cherry tomatoes, olives, red onion, feta cheese, and bell pepper with Italian dressing.
  3. Refrigerate for several hours before serving.
Notes
You may need to add a little more Italian dressing to salad just before serving.

 
5.0 from 2 reviews
Fruit Salad with Vinaigrette Dressing
 
Author:
 
Ingredients
  • 4 cups fresh fruit
  • 2 tbsp. white wine vinegar
  • 1 tbsp. vegetable oil
  • 1 tbsp. sugar
  • ¼ tsp. poppy seeds
Instructions
  1. Wash and cut up fruit, set aside. In a small bowl whisk vinegar, oil, sugar and poppy seeds. Pour over fruit an gently toss. Serve immediately.

5.0 from 2 reviews
Cucumber Sandwiches
 
Author:
 
Ingredients
  • 12 oz. cream cheese, softened
  • 1 cucumber, peeled & seeds removed
  • 1 medium onion
  • dash salt
  • dash hot sauce
  • mayonnaise on bread, if desired
Instructions
  1. Grate cucumber and onion and squeeze dry. (I do this using a clean dish towel. Put in the center of a towel then roll towel and twist.) Set aside.
  2. Blend cream cheese with an electric mixer. Add remaining ingredients and stir to combine. Store in refrigerator for 24 hours.
  3. If using mayonnaise, spread on desired bread. Top with cucumber spread and another slice of bread.

5.0 from 2 reviews
Perfect Chicken Salad
 
Author:
 
Ingredients
  • 4 lg. chicken breasts, cooked and shredded
  • 1 to 2 c. mayonnaise, depending on how you like it
  • ½ to ¾ c. chopped celery
  • 1 tbsp. yellow mustard
  • ¼ tsp. poppy seeds
  • ½ tsp. salt
Instructions
  1. Mix shredded chicken, mayonnaise, celery, mustard, poppy seeds, and salt in a large bowl and refrigerate.

 

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Creamy Chicken Enchiladas

creamy-chicken-enchiladas

 

5.0 from 1 reviews
Creamy Chicken Enchiladas
 
Author:
Serves: 4
 
Ingredients
  • 1 rotisserie chicken, skin removed and discarded, meat pulled from the bones and shredded
  • 1 (8-oz.) cream cheese, room temperature
  • 2 c. shredded Monterey Jack cheese, divided
  • 1 c. sour cream
  • 2 garlic cloves, minced
  • ½ tsp. kosher salt, plus extra for seasoning
  • 8 flour tortillas, (burrito-size)
  • 1 (16-oz.) jar Roasted Salsa Verde
  • Non-stick cooking spray
Instructions
  1. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Preheat oven to 400°F.
  3. In a large bowl, mix the shredded chicken, cream cheese, 1 c. Monterey Jack cheese, sour cream, garlic, and salt until thoroughly combined.
  4. Working on a large, flat surface, spread ¼ c. to ⅓ c. chicken mixture down the center of each tortilla. Roll up each tortilla to seal and place it in the baking dish seam-side down. When all of the tortillas have been filled and placed in the dish, cover them evenly with the salsa and scatter on the remaining cheese.
  5. Bake in preheated oven for 20 tp 30 minutes, or until hot and bubbly and the cheese has melted. Allow to rest for a few minutes. Serve with your favorite toppings.

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