Taco Seasoning Recipe

Taco Seasoning Recipe

I don't know about you, but I hate buying the stuff in the stores because you never know EXACTLY what they put in their spices. MSG most likely makes its way in the majority of the spice mixtures out there. So, here is my Taco Seasoning recipe that tastes better than the store bought one with no hidden "spices"!

1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp paprika 
1 tsp of chili powder
1/4 tsp of oregano
1/4 tsp of red pepper flakes

I lightly ground the oregano flakes and red pepper flakes in the mortar and pestle we have. Mix it all together and season your meat! I had a pound of ground beef and I used a little over half of the taco seasoning mixture. 

Don't forget to come back and give me your review after trying my recipe! Thanks and enjoy!

Real Vanilla for sale!

You read right! The Classic Chef Real Vanilla is here! I am selling them in 2oz bottles at $6 a piece plus shipping and handling. The picture below is of the bottles of vanilla that I have. They smell amazing! They also are lovely in baked goods. If you are interested, please comment below with your email address and I will contact you for more information. 

Thanks!

The Classic Chef

I'm back!

Looks like I'm just shy of a year since my last post. Well, I have a few updates to make so hold tight!!

Rice Krispie Treats With a Twist

So I wanted to make a gluten free treat today, so I thought I would take the recipe for original Rice Krispies Treats, but change the recipe to my liking.

A few years back I was making these delightful treats, but wanted to try something a little different by adding freshly grated lemon peel and vanilla. Once I did that, it gave it a "Fruit Loop" kind of flavor. I was hooked!

What my version of the recipe calls for is as follows:

3 TBSP of Coconut Oil
1 13 oz Marshmallow Fluff container (found in baking isles of grocery stores)
1 tsp of Vanilla
Freshly grated zest from 2 whole organic lemons
1 box of EnviroKidz Organic Koala Crisp Cereal

On medium heat, melt the coconut oil and marshmallow fluff and mix until combined.

Add the vanilla and lemon zest and mix well.

Once that is done, add the whole box of cereal and mix until all the cereal is covered in the marshmallow mixture.

Once mixed, dump onto a 9X15 in pan and spread evenly. Put in the freezer to cool. 

Cut and enjoy!

The Classic Chef

Tomato Mac & Cheese

It has been forever since I've posted, but I wanted to share with you a recipe from the very first post I did on my page. It has been my favorite way to eat it ever since I had it this way, thanks to the food network and Paula Dean. It is not a recipe for those of you watching your calorie intake because it is FULL of grease, but it is very delicious! It is the dish that has inspired my profile picture since I began and now I share the recipe with you. Here it is, Tomato Mac & Cheese! And the crowd goes wild!!

Tomato Mac and Cheese

Recipe courtesy Paula Deen

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

55 min

Level:

Easy

Serves:

6 servings

Ingredients

• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.

Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.

Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

Enjoy!

The Classic Chef

Baked Apples

So, after watching a movie about a writer, I feel inspired to write a little myself tonight. I have not been very active for the past few months and I apologize. I thought I'd make it up to you by posting a recipe of a picture I've posted recently. My baked apples. What you need to do first is make the topping to go on the apples.

Topping:

1/2 cup of flour (You can use any kind of flour. I used Pamela's gluten free flour)
1 cup of oats
1/2 of brown sugar
Cinnamon to your liking
A pinch of Salt
1/2 a cup of coconut oil
1 tsp of vanilla

You can also use butter if you like, but I find coconut oil is healthier and gives the treat a better flavor. Take all the above ingredients and mix together until combined well.

Take your sweet apples and wash them. Once that is done, cut them in half. When you cut them in half, make sure that the apple is being cut to where the stem and butt of the apple are the bottoms once the apple has been cut in half. Once that is done, core out the center with a spoon and then add a spoon full of jam. I find Raspberry jam works best. Once that is done take the topping and use your hand to cup a good handful on top of the jam filled apple half.

Take a pan and pour water into it enough to cover the bottom. Place the apples on the pan and bake on 350 until golden brown, about 10-15 minutes depending on your oven. Once done, use tongs and a spoon to pick the apple up and put it on a plate. Eat and Enjoy!

Tip: This treat can go really well with So Delicious Coconut Ice Cream, or regular ice cream will also suffice.

The Classic Chef

Baby, it's chili outside!

Last night I wanted to make some chili that I saw a recipe for, but didn't have all the ingredients, so I made my own. It turned out pretty dang delicious and I thought I would share it with you all. Some of the best chili I have ever had. And pretty darn healthy too! No added mixes or additives. Just good fresh ingredients.

1 can of kidney beans
1 can of pinto beans
1 can of Great Northern Beans
7-10 garlic cloves (sounds like a lot, but once cooked, can't hardly tell they are there)
4 large Roma tomato chopped into inch sized squares
2 Serrano Peppers (optional)
1-2lbs of ground beef
1 can of Tomato Paste
1 can of olives
2 TBSP of Chili Powder (more if you like it spicier)
1 TSP of Cumin
1 TSP of Oregano
1-2 TSP of salt
1-2 cups of water to thin out the chili to the consistency you like

Start out by cooking your beef on the stove before you start anything else, because this takes the longest. Open the cans of beans and rinse thoroughly. Add to crock pot or pan. I used a crock pot and it works great! Take a garlic press and press all the cloves right into the pot on top of the beans. Put in your chopped up Roma Tomato's. Chop up your olives however you prefer and add them to the pot as well.  Add in all of your spices, tomato paste, cooked ground beef and water. Mix well. Cook for about 20-30 min or until it starts to boil a little; stirring occasionally. Once cooked you can add your favorite chili toppings like cheese and sour cream! For a lighter choice, choose a plain yogurt to top your chili instead. It will taste just as good. I promise :)Once it is done, it should look just like the picture below.




Enjoy!

The Classic Chef