Taco Tuesday

I love tacos... savory spiced meats with fresh crunchy veggies and lots of salsa, yumm! Unfortunately most taco seasoning mixes have junky ingredients in them which takes the happy out of my Taco Tuesday fun. So I decided that it was high time I create a spice mixture to replace those seasoning packets. It won't be perfect for everyone so feel free to make tweaks and changes to it as everyone prefers slightly different combinations of ingredients in their 'perfect taco meat' (which is why there are at least 10 versions of taco seasoning at the grocery store and not a one of them tastes like the others) but I've been enjoying it in my lunches recently.

Before I get into the spice mixture I want to stop over in the mix-ins area of taco meat for a moment. Depending on what you are looking for taste-wise and the amount of added veggies you want to have in your meat there are many options for veggie mix-ins to cook with your taco meat. Some are:

• diced mushrooms (LOVE this, if you've never had mushrooms in your Tex-Mex food you are missing out man)
• diced onion
• diced peppers of many varieties
• shredded carrot
• shredded zucchini
• diced tomatoes or tomato puree
• salsa (another favorite of mine)
• and more!

I personally use mushrooms and salsa (I pretty much always have these on hand and tacos can be a bit of a last minute dish for me, like pancakes! Sometimes I just get a craving and think 'why not?') as my go to. They are what I used last week but there are so many options! Try one, try them all, try mixtures of them, try new things altogether and tell me how they turn out! If you are new to adding veggies to your taco meat I would suggest that the smaller the dice the better for beginners so perhaps start with shredded and pureed veggies and then move up to a little chunkier portions later on. Personally I'm not a big fan of diced bell peppers in my taco meat due to the texture/bite so this may be something that you add later on as well if you are like me.

Another thing I do to add nutrition and flavor is use stock or broth instead of water when simmering my spices in with the meat. Something I noticed when checking out various recipes and packages of seasoning mixtures (other than the crazy amounts of additives and the fact that most have gluten) over the last 6 months or so was that bullion, or similar flavoring agents, was a common addition. It isn't necessary to use broth but it does help with that missing element from the flavor palate of the store bought packets, especially when using lower fat meats, such as poultry, that can be a bit lackluster on the flavor side and dry out easily. 

The procedure I use when making my (Tex-Mex/restaurant style) tacos is simple. I understand that these are not traditional tacos and while I do love those as well I was trying to replicate the simple 'brown meat and add a spice packet and water' style of taco meat with this recipe.

1. Cook the meat. I use beef and chicken most often but the possibilities are limitless.
2. Add all other ingredients to the pan, including enough liquid to simmer for about 30 minutes on low with (1/2 to 1C is plenty. When using salsa or purees I decrease the amount of broth as I typically work on a time crunch around dinner time).
3. Add mushrooms towards the end of cooking. Feel free to add these earlier with the other veggies but I like the texture of adding them a few minutes before the end personally.
4. Once mixture is at the consistency you want (most of the liquid will be gone but not all moisture) remove the pan from heat.
5. Eat your yummy taco meat on salads, grain free taco shells, baked sliced potatoes/root veggie chips, rice (if you include rice in your plan), etc. with even more fresh veggies like tomato, lettuce, or onion. If you include dairy you can put a little cheese or sour cream on them... maybe a little cilantro if you like cilantro. Options, so many options! :D

If you have a bit more time you can toss everything in the pan at once and let it simmer for longer so that the spices will really infuse into the meat as it cooks. This is what I ended up doing when making chicken tacos last week as I was doing meal prep and had more time. I did a quick shred at the end and had some wicked good taco meat on my hands. It's all a matter of time and preference. This isn't a recipe for tacos so much as a quick guideline on options for yummy tacos for those who aren't used to making tacos at home or are looking to try adding veggies to their dinners.

Ok, seasoning time! This seasoning mixture makes about 4 dinners worth of spice mixture (depending on how much spice mixture you prefer). I typically use 2-3 Tbsp per pound of meat. Just mix it up and store it in an airtight container between uses.

• 1.5 Tbsp Dried Onion Flakes
• 2 tsp Garlic Salt
• 1.5 tsp Ground Cumin
• 2 tsp Paprika
• 5 Tbsp Chili Powder
• 1 tsp Cayenne Pepper
• 2 tsp Seasoning Salt (there is a good recipe here if you don't know how to make it)
• 2 tsp Onion Powder
• 2 tsp Garlic Powder

Crock Pot Salsa Chicken

This recipe is what I call a 'dump' recipe. You literally dump all the ingredients into the crock pot and walk away. It can't get much easier than that. Use this shredded chicken as a topper for a baked potato, a stuffing for enchiladas or tacos, over rice, as a nacho topping, or just by itself as a protein main. Whatever suits you fancy. :)

INGREDIENTS:
1 Jar Salsa (I prefer Medium... just make sure to read the ingredients if you aren't making it yourself)
1-2 C shredded or matchstick carrots
3 lbs Chicken breast meat

PROCEDURE:

1. Add salsa, carrots and chicken to the crock pot.
2. Cook 7-8 hours on low or 5-6 on high.
3. Shred chicken with two forks and allow to cook for a few minutes before serving.
4. If you eat dairy there are a few options for a creamy and/or creamy shredded chicken option:
1. Add 8 oz cream cheese into the crock pot for about half an hour after shredding the chicken for a creamier and slightly tangy version of this meal.
2. Add 1-2 C shredded Cheddar or Monterrey Jack cheese about 15-30 minutes before serving, after shredding.

NOTE: For a more tangy meal option sub salsa verde for the medium salsa I listed. With the cream cheese it is a great enchilada stuffer and always a crowd pleaser!

Fajita Chicken

Fajita chicken is a staple at my house. I use it in fajitas, tacos, on salads, as a protein main with other veggies such as green beans or squash and zucchini...  you could even top a potato with it and other 'fajita' toppings for a tasty meal higher in carbohydrates. It's pretty versatile. Quick and simple, just like I like it!

NOTE: If you have a George Foreman grill or similar you can simply season the meat and put it on the grill for a fast salad topper. It is lower in fat this way and not quite as tasty in my opinion but very fast and easy. I do not have a grill at the moment, of any type, so am working on fajita meat on the stove top. This one is just a seasoned meat rather than a marinade but I am working on a marinaded fajita chicken as well.

INGREDIENTS:
2 bell peppers (optional)
1 onion (I prefer sweet onions)
2 lbs chicken breasts
3 tbsp butter, divided

fajita seasoning, to taste (make sure to check the ingredients if you are purchasing a prepared seasoning mixture)

PROCEDURE:

1. Start out by heating a skillet on the stove top on medium heat.
2. While you wait for the skillet to heat up prep your veggies by slicing them into slivers about 1/2 inch in width. 
3. Slice your chicken breasts into strips 1.5-2 inches wide. Add fajita seasoning to the chicken according to your preference.
4. Once the pan is hot add in 2 tbsp of butter.
5. Toss in a small handful of the onions and let them sweat down in the pan with the butter for a few minutes. 
6. Once they have softened add in your chicken strips.
7. Cook the chicken over medium heat with the softened onions and browned butter. Make sure to flip the chicken after a few minutes to ensure that it is evenly cooked and completely.
8. Once chicken is cooked through remove it to a bowl or plate away from the heat and allow it to cool. 
9. Add the final tbsp of butter to the pan and allow it to melt down before adding in the rest of the vegetables.
10. Saute until the onions and peppers reach the desired tenderness. Some people prefer very fresh and crisp veggies and others prefer very soft veggies. I don't eat a lot of peppers and onions so I often leave this step out if I am just cooking for myself.
11. Once the veggies are done you are ready to plate however you wish! The chicken will be cool enough to dice or cube at this point if you would like to do so.

Asian Inspired Shrimp and Zucchini Soup

I was flipping though the pages of 21 Day Sugar Detox and saw a soup that looked really tasty but unfortunately I didn't have all the ingredients to make it in the house. It was a Miso soup remake and I'll definitely make sure to try it soon but I didn't want to go shopping so I took the inspiration and made my own soup with things I already had in the house. It made an awesome lunch and there were enough left overs to add to my ready meal stock for the rest of the week (more on that in a future post). This recipe could easily be made in a crock pot- just put everything in at once and set it on low for 4-6 hours. The recipe below made 5 portions. Here's the recipe:

INGREDIENTS:
36 oz Bone Broth (I used beef today because that is what I had on hand)
1 Tbsp coconut aminos
3 drops fish sauce
1/2 medium onion, diced
2 medium zucchini, diced
2 cloves garlic, diced
1 Tbsp parsley, dried (feel free to use fresh, I didn't have any on hand)
1/2 lb white mushrooms
1 lb cooked shrimp

PROCEDURE:
1. Bring the broth to a simmer with the coconut aminos and fish sauce in a large pot on the stove top.
2. Add all other ingredients to the pot.
3. Put the lid on the pot and turn the temperature to low. Allow the soup to simmer on low for about 30-45 minutes.

That's it... simple with very little hands-on time. 

Baked Sweet Potato Slices

While I don't personally eat a lot of carbohydrates there are certainly times when I need a few more carbs (or just want some yummy sweet potatoes). When that is the case this is my go-to recipe! It is super simple and takes me very little hands-on time so that I can get on with doing other things before dinner time. 

INGREDIENTS:
sweet potatoes, whole
olive oil
sea salt

PROCEDURE: 
1. Preheat the oven to 425 degrees Fahrenheit.
2. Slice the sweet potato through to nearly the bottom (vertically). Continue cutting so that the slices will be very thin until you have an entire potato sliced but still connected along the bottom.

I was having a bit of trouble with a borrowed knife... you would ideally like for the slices to be thinner than in the photo.
3. Place the potato on a baking pan with a lip on it so that the oil does not drip onto the bottom of your stove.
4. Fan the slices a bit so that there is a little separation between them to catch the oil and salt.

5. Drizzle olive oil over the potato generously.
6. Sprinkle sea salt to taste over the oil. You can also add any other seasonings you may want at this time such as garlic or paprika... whatever you are in the mood for! I really enjoy a little garlic and sea salt.
7. Bake for about 30-40 minutes (this can vary depending on how thinly you slice your potatoes so please check on them periodically).

BBQ Dry Rub Mix

Here is a quick and simple dry rub for some tasty BBQ. I will be using it in tomorrow's post to make Crock Pot BBQ Beef but it is great using other cooking methods as well. This is a staple on my household spice shelf... because, no lie, it is a whole shelf in my pantry. I love experimenting in the kitchen with my cooking so there are always a large variety of spice jars and mixtures lining my shelves at any given moment. As I already explained my reasons why I make a lot of my own spice mixtures, including rubs, at home in a previous post (saves money and there are no harmful additives or added sugar) I'll keep it short and sweet and just pass along the recipe. Happy cooking!

INGREDIENTS:
3/4 C paprika (I love the smoked kind myself)
1/2 C coconut sugar (optional)
1/2 C garlic powder
1/4 C sea salt
1/4 C onion powder
1/8 C black pepper
1/8 C white pepper
1/8 C chili powder
1/4 C seasoned salt
2 Tbsp cayenne pepper
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp cumin 


PROCEDURE:
1. Mix all spices together well. You can use a spoon, a whisk, or (if you want a really fine powder that is more consistent) you can even use a Magic Bullet or other processor. 

2. Store in an airtight container.