Taco and Fajita Seasoning

We eat a lot of Mexican food so I always have taco and fajita seasonings on hand. I used to buy it all the time but decided I'd make my own and do away with all the added junk in the packets. I have a couple of little jars that I keep filled so I always have it at the ready whenever the Mexican mood strikes us. Which is pretty often. 

Taco Seasoning

1 ½ teaspoons onion powder
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons crushed dried red pepper flakes
1 ½ teaspoons dried oregano
½ teaspoon dried marjoram
1 tablespoon salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Combine all ingredients in a small bowl.  Store in a sealed jar to use as needed.  Use 2 – 3  tablespoons of mixture for tacos. Makes the equivalent of 4 - 6 packages of taco mix.



Fajita Seasoning

3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1 tablespoon sugar
2 1/2 teaspoons crushed chicken bullion cubes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin

Mix all ingredients in a small bowl to combine. Store in a sealed jar to use as needed. Use 2 – 3  tablespoons of mixture for fajitas. Makes the equivalent of three purchased fajita mixes.


 

Baked Chicken & Gnocchi

I love one pot meals, don't you? Make, bake and serve all in one convenient dish. Not only was this simple to prepare but it was delicious, too!  I love gnocchi...and using it in this recipe instead of pasta was a great idea, if I do say so myself. Switch up the broccoli to something else if you're not a fan. But it's tasty and easy no matter what!
Baked Chicken & Gnocchi



1 tablespoon extra-virgin olive oil
1 medium onion ~ diced
Salt and pepper to taste
4 tablespoons butter~ divided use
2 tablespoons flour
1 1/2 cups whole milk
1 cup chicken broth
2 chicken breasts ~ diced
1 17-ounce package potato gnocchi
1 1/2 cups frozen broccoli
1/4 cup grated Parmesan cheese
1/4 cup Panko bread crumbs

Preheat oven to 425 degrees.

In a large skillet, saute the diced chicken in the olive oil. Season with salt and pepper. Remove chicken from the skillet when done.

Add the onions to the skillet and cook, stirring occasionally, until lightly browned, about 4 minutes. Add a touch more olive oil, if needed.

Melt 2 tablespoons of butter in the skillet then add the flour and whisk and cook about a minute.

Pour in the milk and chicken broth. Simmer, whisking constantly, until slightly thickened, about 5 minutes.

Add salt and pepper to taste. 

Add the chicken, gnocchi and broccoli to the sauce and stir until coated.

Melt remaining 2 tablespoons of butter in a small bowl. Add Parmesan cheese and panko crumbs. Stir to combine.

Sprinkle with the Parmesan mixture.

Bake about 20 minutes until mixture is bubbling.

Turn on the broiler; broil until lightly browned on top, about 3 minutes.

Allow to set for about 5 minutes before serving.

The line up.

Cook the diced chicken in some olive oil.

Remove the chicken to a small bowl 

then saute the onion until golden.

Melt 2 tablespoons of the butter in the skillet.

Then add the flour.

Add the milk and chicken broth along with 

some salt and pepper and cook and stir until thickened.

Add the chicken back into the skillet 

along with the broccoli and gnocchi. Stir to combine.

Melt the remaining butter and combine 

with the panko and the parm.

Sprinkle over the chicken mixture in the skillet.

Bake about 20 minutes then broil 

about 3 minutes to brown the top.

Allow to set for a few minutes then serve!