Homemade Taco Seasoning

A little while back I was made aware of just how much filler was in the taco seasoning mix we use on a regular basis. I don't think I even finished the can of it that was in our cupboard! This is the new recipe I use. It's super easy and tastes so much better than the can or packet variety!

2T chili powder
1/2t salt
2t cumin
1/2t garlic powder
1/2t onion powder
2t oregano

Add to cooked ground meat with a little water and cook until water evaporates.

Pizza Dough

This is the pizza dough we use when we make our pizza from home. With 3 boys at home we make pizza a lot! I actually have this recipe on a post it on the inside of my cabinet because I use it so often.

1t sugar
1 1/2c warm water
2 1/2 t yeast
2T olive oil
2t salt
3 1/2-4c flour

Mix sugar into warm water and add in yeast. Let it sit until foamy then add in olive oil, salt and slowly add in the flour. I use my kitchenaid with the dough hook, though you can do this by hand. Knead until it's a smooth dough.
Let rise in a warm spot for 1 hour.
Divide into 2 pieces. Shape your pizzas and let rest for 10 minutes. Preheat the oven to 450 degrees. Top with whatever you would like. I use a homemade red pizza sauce, bbq sauce or ranch mixed with some chopped garlic.
Bake for 15 minutes or so. Keep an eye on it and make sure it's solid all the way through the bottom.
We also use this recipe for pizza on the grill which has an even better flavor!

Oatmeal Banana Bread

An alternative banana bread that I really enjoyed. A bit heartier than our usual variety.

1/2 cup butter
3/4 cup white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Perfect Oven Roast

• I've tried many kinds of pot roasts in the slow cooker and the oven and this one was the most delicious one I've ever made! I used a 3 pound roast so I did a little math to adjust the times appropriately.
• 
  
• 1 (5 pound) standing beef rib roast (I used a regular roast and it turned out great!)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
  
  Allow roast to stand at room temperature for at least 1 hour.
  Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Chewy Nutella Cookies

½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella
1 egg
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips

Preheat oven to 350F.
Cream butter with both sugars until light and fluffy. Stir in the egg, vanilla, and Nutella.
Add the flour, baking soda, and salt into the wet mixture until just combined. Fold in the chocolate chips. 
Drop the dough by tablespoons onto baking sheet and bake for 6-7 minutes.

Go-to Pancakes

I had thought I found the perfect pancake recipe a while back. It was good the first few times I made it but for some reason, after a while, every time I made them they were too thick and hard to eat without a gallon of syrup. So I went looking for a new recipe. I've now made this one a few dozen times (we have pancakes almost every Saturday morning). I can vouch for it's consistent perfection.

1 1/2 c milk
1/4c vinegar
2c flour
1/4c sugar
2t baking powder
1t baking soda
1t salt
2 eggs
1/4c butter
1t vanilla

Mix milk and vinegar in a measuring cup. Set aside to let "curdle."
In a larger mixing bowl stir together dry ingredients.
Stir in milk mixture and other wet ingredients.
Pour onto greased griddle for desired size. Flip over once they start looking cooked on the bottom size.
If you're making a large batch put on a cookie sheet in the oven at the lowest setting your oven has.

Shepherd's Pie

For the meat mixture:

1 1/2 lbs lamb or beef (cubed or ground is fine)
1 container mushrooms
1 large sweet onion, diced

3 large carrots, peeled and diced
4 cloves garlic, minced
3 tbsp butter
5 tbsp flour
1 cup Guinness stout
1 cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tsp dried basil
2 tsp dried oregano
2 tsp dried sage
1 cup frozen peas, defrosted
salt and pepper

For the potatoes:2 lbs russet potatoes, peeled and cut into equal sized pieces
4 tbsp butter
1 1/2 cups grated white cheddar cheese
1/4 cup milk
1/4 cup fresh parsley, chopped
1/3 cup chives, chopped
salt and pepper

Preheat oven to 350. 

Place potatoes in a large pot and cover with water.  Bring to a boil and cook until potatoes are fork-tender, about 15 minutes.  Drain well and return to pot to remove any excess moisture.

Meanwhile, brown beef or lamb in a large dutch oven over medium heat.  Drain off any excess fat.  Add onions, carrots and garlic, and sauté until softened.  Add butter, stir until melted.  Sprinkle flour over meat and veggies, stirring to coat.  Cook 1 minute.  Deglaze pan with Guinness, red wine, and beef broth.  Bring to a simmer, then reduce heat to medium low.  Add Worcestershire sauce and spices, simmer about 15 minutes, or until carrots are tender.  Add peas, and season mixture to taste with salt and pepper.  Simmer until mixture has thickened.

Once potatoes are drained, stir in butter and milk and mash until consistency is smooth (add a little more milk if necessary).  Stir in cheese, parsley and chives.  Season with salt and pepper. 

Pour thickened meat mixture into greased casserole dish (I used an oval one, smaller than a 9×13).  Spoon potatoes gently over the top of the meat mixture, making irregular peaks with the back of your spoon.  Bake at 350 for 20-30 minutes, or until potatoes are golden brown and edges are bubbly.