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
  • 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
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.


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Chicken Burrito Bowls

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Have you had a chance to visit a Chipotle restaurant?  I am in love with their burrito bowls!  It’s simply all of the delicious burrito ingredients, layered in a bowl, without the flour tortilla.

I usually eat at Chipotle when I’m visiting my mom.  The chain hasn’t quite made it to Garfield yet!  If I get a craving I use this recipe to make them at the house.  The recipe looks quite long and intimidating but it’s actually very simple.  With ingredients such as canned beans and frozen corn it comes together fairly quick.  I like to set up a buffet and have everyone fix their own bowl, topping it exactly as they like.   My recipe is a variation of a recipe I found on  This recipe makes a lot but reheats well.

Chicken Burrito Bowls
Serves: 6 to 8
  • 3 lb. boneless, skinless chicken breast, or thighs, or a combination
  • extra-virgin olive oil
  • Seasoning:
  • 1 tbsp. chili powder
  • 2 tsp. garlic powder
  • 1¼ tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. cayenne powder
  • Beans:
  • 1 (15-oz.) can black beans
  • 1 (15-oz.) can Ranch Style beans (I used Real Western flavor)
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • Cilantro-Lime Rice:
  • 2 c. water
  • 1 tbsp. canola oil
  • ½ tsp. salt
  • 1 c. long-grain white rice
  • ¼ c. chopped cilantro
  • juice of ½ lime
  • 1 (12-oz.) bag Steamin' whole kernel corn
  • Optional Toppings: avocados, sour cream, chopped tomatoes, fresh cilantro, guacamole, shredded cheese, shredded lettuce, jalapeños, lime juice, fresh salsa, diced green onions
  1. Chicken:
  2. Mix the chili powder, 2 tsp. garlic powder, salt, ½ tsp. cumin, onion powder, oregano, and cayenne powder together in a small bowl. Brush both sides of chicken breasts with olive oil. Sprinkle seasoning on both sides of chicken. Grill chicken over medium-high heat until the juices run clear and chicken is cooked through. Remove from grill, cover with foil, and let rest for 5 minutes. Chop chicken and set aside.
  3. Beans:
  4. While the chicken cooks, prepare the beans and rice. For the beans, combine the black beans and the Ranch style beans in a saucepan. Add ½ tsp. ground cumin and ½ tsp. garlic powder. Bring to a simmer and heat until the beans are heated through. Remove from heat, set aside.
  5. Rice:
  6. To prepare the rice, bring 2 c. water, 1 tbsp. oil, and ½ tsp. salt to a boil in a saucepan. Rinse rice in a strainer, under cold water, then add to the boiling water, place the lid on pan. Lower heat to medium-low, and simmer until rice is tender and water absorbed. Add juice of ½ lime and ¼ c. chopped cilantro. Fluff with a fork.
  7. Corn:
  8. Follow the directions on the package and steam the corn in microwave.
  9. To assemble your burrito bowl place a serving of rice in the bottom of a bowl. Top with beans, then corn. Add chicken, then toppings of your choice.



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Fritos or Doritos Pies



Not Just Sunday Dinner is almost 4 years old!  The first recipe I ever posted was a Super Bowl recipe.  It was Hot Crab Dip and I posted it on February 1, 2011.  Honestly,  it amazes me that NJSD has grown as it has.  I have readers all over the world and I have a newspaper column in several small town newspapers…and it all started because I was bored.

Before moving to the farm I had a job that I loved, in Florida, as a Design Consultant.  I use the word “job” loosely because it was more fun than anything.  I worked for our builder, and friend, Mitch, and I basically shopped!  I selected the flooring, plumbing fixtures, lighting, paint colors, cabinets, etc. for his spec houses.  It was like building my own house again everyday.  I really enjoyed it!

When we moved to the country the housing market was on the mend, but finding another job like I had in Florida was not going to happen and I needed something to do.  I thought about a public job but I had been at home since Wes was born.  I felt that I was unqualified to do anything other than cook, clean, volunteer at school, or maybe drive a taxi for kids.

A friend in Florida had started a stamping blog.  I have always loved cooking and entertaining friends and family so a food blog just felt like a good fit and something I might enjoy doing.  I never imagined that it would last and I’m so glad that it has.  Besides being a mother, this is the best job I’ve ever had.  I have so much fun sharing tried and true recipes and new recipes that I have tested.  I love hearing from you via comments or emails.  Thank you for visiting my blog and helping it grow.

Today’s Super Bowl recipe is for Fritos/Doritos Pies.  This chili is not a “saucy” chili which makes it perfect for this Fritos/Doritos Pies.  The pies are like chili nachos.  I like to set up a Fritos/Doritos Pie Bar so my guests to build their own pies.  To supply your own Fritos/Doritos Pie Bar you’ll need small bags (1 1/8-oz. to 4 5/8-oz.) of Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos.  I usually have bowls of shredded Cheddar cheese, sliced black olives, sour cream, jalapeños, and sliced scallions.   I have plastic spoons, in my the teams colors of course, and one last very important item, scissors.  You’ll need a pair of scissors for your guests to cut their bags lengthwise because you make the pies in the bags.  It’s so easy and fun and delicious!


Super Bowl Chili
  • 1 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • 3 (10-oz.) cans Rotel tomatoes with green chiles
  • 1 (8-oz.) can tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sugar
  • ½ tsp. ground red pepper
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
  • 1 tsp. salt
  • 1 (16-oz.) can kidney beans, rinsed and drained
  • 1 (16-oz.) can black beans, rinsed and drained
  • small bags of Fritos and/or Doritos
  • Garnish: Cheddar cheese, sliced black olives, sliced scallions, jalapeños, and sour cream
  1. Heat oil in a large Dutch oven. Add onions and sauté until translucent. Add beef and cook until no longer pink. Drain and return to pan. Add Rotel tomatoes, tomato sauce, chili powder, cumin, sugar, red pepper, black pepper, salt, and oregano. Stir to combine.
  2. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally. Add beans and cook about 15 minutes.
  3. Cut bags of chips open lengthwise. Spoon chili with a slotted spoon on chips, into bags. Garnish with desired toppings. Serve with a spoon.




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Easy Grilled Pork Tenderloin

Have I mentioned that pork tenderloin is one of my favorite meats?  It cooks up so fast and when cooked right is tender and delicious!  Here’s yet another great rub for a grilled pork tenderloin.  Most of you probably already have these ingredients in your pantry.

Easy Grilled Pork Tenderloin
  • 3 lb. pork tenderloin
  • 2 tsp. garlic powder
  • 1½ tsp. onion powder
  • 1 tsp. salt
  • 2 tsp. poultry seasoning
  • 1 tsp. chili powder
  1. Blot the tenderloin dry with paper towels and set aside.
  2. In a bowl mix the garlic powder, onion powder, salt, poultry seasoning, and chili powder together. Rub the mixture on all sides of the tenderloin. Cover and refrigerate 2 to 24 hours.
  3. Prepare grill at medium-high heat. Grill pork tenderloin for 20 to 25 minutes or until the internal temperature of the thickest part of tenderloin reaches 160°F. Remove from grill, cover with foil and let rest for 10 to 15 minutes before slicing.
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Hot Dog Chili

“What’ll ya have?  What’ll ya have?”

Does that remind you of anything?  Chances are, if you have ever passed through Atlanta you have been to The Varsity.  If so, then you know these words well.  If you haven’t, then it sounds like a good time for a road trip.

I grew up just North of Atlanta and when we went to the “big city”, The Varsity was always a treat.  There are now 8 locations, but the downtown Varsity will always have a special place in my heart.  I can remember going there for the first time with my dad and going there on field trips as a kid.  It was always the place to go before a concert, a Braves game, Falcons game, or Hawks game.

It isn’t very convenient these days, so when I found this recipe, and it was actually great, I was thrilled.  I have found numerous recipes over the past few years that claim to be like The Varsity chili, but in my opinion, nothing ever quite measured up.  This may not be their recipe, and of course you won’t have The Varsity ambiance, but when you’re hours away, this is a very close second!  There is one catch though…it has to be on a bun.  Don’t ask me why, but without a bun it’s a little sweet.  However, if bread is in your diet, give this recipe a shot.  I think you’ll be pleased.


Hot Dog Chili
  • 1 lb. Ground Beef
  • 2 lg. onions, grated
  • 1 c. ketchup
  • ⅓ c. water
  • 4 tbsp. yellow mustard
  • 2 tsp. cider vinegar
  • 3-4 tsp. chili powder
  • 1 tsp. salt
  1. In a Dutch oven, brown ground beef, drain and set aside. Add grated onions to the Dutch oven and cook until soft. Add cooked and drained beef back to the pot. Add ketchup, water, yellow mustard, cider vinegar, chili powder and salt. Stir to combine. Simmer, uncovered, stirring often, for 1½ hours, or until almost all the moisture has cooked out of the chili.
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