You guys, the worst thing happened that could happen to a food blogger: my oven conked out.
Well, that’s not exactly a technical term for it, and I suppose it didn’t really “conk out” since it still turns on. But when you attempt to bake a single crust pie, and two hours later the crust is still raw…there’s a problem.
Even worse? The Tall Boy wants to fix it himself.
Now, I know many of you probably have husbands or boyfriends or guy-like people in your life who are super-duper handy when it comes to repairing things (and who am I kidding, I know many women who are handier than most guys out there). But let’s get real: the Tall Boy is much better at breaking items than he is at fixing them. So I’ll give him mad-props if he gets my oven fixed…but seriously, right now I’m willing to shell out any price neccesary to get my oven back in working order.
At the rate I’m going, the fall rush of Pinterest-pinning is going to be over and done with before I even get a loaf of pumpkin bread baked, cider mulled or apples caramelized.
In the meantime, here’s a quick and easy recipe for homemade taco seasoning. If you’ve been around my blog any time at all, you know we’re kind of insane about our Mexican food. And really, this seasoning doesn’t take much more time to make than tearing open one of those single-serving packets, and tastes oodles better.
This makes approximately 2/3 cup, and will keep for up to one year in an airtight container stored at room temperature.
Play around with the amounts of your ingredients: if you want it a bit spicier, add more red pepper. Smokier? Add more cumin. You can totally adapt this to fit your family's tastes--and it's much less expensive than purchasing those single-serving packets of ominous looking orange powder!
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes (or more, to taste)
- 1/4 teaspoon cayenne
- 2 teaspoons paprika
- 2 tablespoons cumin
- 3 teaspoons smoked sea salt (regular sea salt works fine, too)
- 4 teaspoons fresh black pepper
- Add all ingredients to an airtight container and stir to combine.
- Use approximately 2 tablespoons for each pound of meat--but adjust to fit your own tastes.
adapted from All Recipes
If you’re going the Mexican-food route, why not try one of these:
And a personal favorite…a Chocolate Margarita
Have a great day!