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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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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Mexican Restaurant Style Chicken

Occasionally I find a recipe that I get so excited to share with you…this is one of them.  I know I say everything is delicious, and well, it is.  Honestly, I don’t post all of the recipes that I try that the family and I don’t like.  This recipe is so delicious that I’m planning to make it again next week when I go up to visit my mom.  You can use this meat in many different ways, burritos, quesadillas, nachos, and chimichangas are just a few that I can think of right off.

We simply put the chicken in flour tortillas, rolled up and placed seam side down on a plate.  Top with a dollop or two of purchased refrigerated cheese dip and then zapped in the microwave for a few seconds to warm the dip so that it melts down over the tortilla.


Mexican Restaurant Style Chicken
  • 4 lg. boneless skinless chicken breast halves
  • 4 c. chicken broth
  • 2 c. water
  • 2 tbsp. chili powder
  • ¼ - ½ tsp. salt
  • 1 tsp. ground cumin
  • ½ tsp. ground black pepper
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. cayenne pepper
  • 1 (4.5-oz.) can chopped green chilies
  • 1 c. diced onion
  • 3 lg. cloves garlic, minced
  1. Place the chicken breasts into a large Dutch oven. Add the chicken broth, water, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder and cayenne pepper. Cook over high heat until hot and almost boiling. Reduce heat to medium-low and simmer for 15 minutes.
  2. Add green chilies, diced onion, and minced garlic. Cook at a gentle boil, (breaking up, but not shredding, the chicken with your spoon when the chicken is done and tender enough to do so) until the liquid has reduced to 1 cup.
  3. Remove the chicken and shred with two forks. Return chicken to the onion mixture and stir. Use chicken as desired.
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