Homemade Taco Seasoning

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March 22, 2016 By Jennifer Lambert 19 Comments

On Wednesdays, my teenager, Elizabeth, make dinner.

It’s the day I run errands and take the younger kids to music lessons.

This is a great opportunity for kids to be responsible and learn valuable home economics skills.

This week, Katie helped and Liz took pictures of the process.

One of our favorite family meals is homemade tacos.

Whenever we ask the kids what they want for dinner, their go-to is TACOS.

We make our own taco spice mix.

I made the spice mix so pretty, layered in a jar. It looks like sand art!

It’s much cheaper and healthier to make our own homemade taco seasoning.

Tacos are easy and quick to make and it’s a great frugal meal for a large family.

The girls browned two pounds of ground sirloin in a large pot.

Sirloin doesn’t have as much fat, so there’s nothing to drain.

You could also use a mix of ground beef and pork, or ground chicken or turkey – whatever you prefer.

About three tablespoons of taco spice mix for 2 lbs of meat.

Two cups of water and stir well. Eventually the water evaporates and leaves it just a bit saucy. After it’s mixed together, put a lid on top and let it simmer on low heat.

Katie enjoyed stirring in the spices.

Tacos are best with refried beans, cheese, and salsa – to make them even more delicious.

Alex and Tori like soft tacos.

Katie and I like taco salads. Liz likes crunchy tacos.

Why do we make our own taco seasoning?

It’s healthier and more frugal.

Spice mix envelope from the store:

Cuminum cyminum, Capsicum annuum,Origanum vulgare, Allium cepa, amalgam of globular proteins, glucose monomer of solanum tuberosum, citric acid, and sucrose.
In non-scientific jargon, it has chili pepper, cumin, paprika, oregano, onion, whey, salt, sugar, garlic, potato starch, and citric acid.
Cost per ounce = 58 cents.
I don’t need milk, sugar, potato, or preservatives in taco seasoning. And I like to know exactly what we’re ingesting. I like control.

My ingredients:

Chili powder, garlic powder, onion powder or flakes, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper.
Cost per ounce = 27.5 cents!
The homemade taco seasoning costs half what the pre-made envelope costs.

And the best thing about this is you can adapt it to your family’s tastes. Substitute smoked paprika or Mexican oregano for a different twist. If you like it milder, omit the red pepper flakes…if you like it with a capsaicin rush, double the pepper flakes.

It’s a versatile spice mix recipe. Customize it to your family’s tastes!

Taco Seasoning

Mix together ingredients in a jar or airtight container. Use 2-3 tablespoons for ground beef tacos or in all your favorite Mexican recipes!We like to keep a jar of this in our cabinet at all times.I really love lots of chili, garlic, and cumin. Feel free to add as much or as little as you like to create your family’s special blend.It’s a great spice blend for tacos, soups, slow cooker meals…lots of family favorites!

Course Main Dish

Cuisine Mexican

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 servings

Ingredients

2-3 T chili powder
2-3 T garlic powder
2 T onion powder
1-2 t pepper flakes (optional)
2 T dried oregano
2 T paprika
2-3 T cumin
1 T kosher salt
1 T black pepper

Check out the other participants in the Kids in the Kitchen monthly blog hop!

Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins | Living Montessori Now
Mud Pudding | Raising Little Superheroes
Mouse-tacular Chocolate Cookies | A Little Slice Of Us
Roll-Out Butter Cookies | The Gifted Gabber
Marble Pound Cake | Kitchen Counter Chronicles
Simple Cupcakes for kids to decorate | Rainy Day Mum
Easy Zucchini Muffins | Mess for Less
Dairy Free Banana Nut Muffins | For This Season
Baked Mini Cinnamon Donut Holes | Kidgredients
Chocolate Butterscotch Rice Krispie Treats | Royal Baloo
Easy Bite Sized Chocolate Dipped Pretzels | Sugar Aunts

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Cream of Vegetable Soup

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April 14, 2014 By Jennifer Lambert 5 Comments

My girls love cream of veggie soup and regularly request it.

It’s a great healthy lunch that takes only 30 minutes or so to prepare. Or you could make it in a slow cooker.

I just prefer to use a big stock pot.

Cream of vegetable soup is a simple, frugal, and quick lunch.

Broccoli Soup - Broccoli soup is a simple, frugal, and quick lunch.

First, I chop up a whole head of broccoli and several celery stalks.

Alex peels carrots.

Alex chops carrots. I snag a few for the soup before he eats them all.

I chop potatoes and onion.

Alex informs me that he doesn’t like onions.

We keep homemade chicken and beef stock on hand in quart zippy bags in the freezer. This recipe uses two bags.

I throw all the veggies in the pot with the frozen broth and it steams as it melts, then simmers a bit and softens the veggies. I also dash in a 1/2 cup of white wine.

After the broth melts, I add salt and pepper and garlic powder and stir.

I scoop out some of the larger chunks of broccoli stalk and throw them out since they clog the blender.

This Cuisinart Smart Stick is a handy dandy tool and is my kitchen friend.

You could also pour hot soup in a big blender.

Of course, Tori wants to get in on some of that action.

Alex is a bit nervous to push the button.

You can leave it a little chunky or blend it ultra-smooth. I also add a drizzle of cream to make it creamy.

And of course, shred some lovely cheese.

We like it with chopped ham and lots of cheese and fresh rolls or wheat bread.

Except Alex makes himself a ham and cheese sandwich instead.

This soup is really versatile. You can use whatever vegetables you have on hand. It’s a great way to use up leftovers or that head of cauliflower you find in the back of the bottom shelf of the fridge. The soup melds together beautifully, so even if you don’t like broccoli or spinach or onions, you won’t really know they’re in there.

Cream of Vegetable Soup

Course Soup

Cuisine Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Ingredients

1 head broccoli roughly chopped, including stems
2-3 stalks celery roughly chopped
2-4 carrots peeled and roughly chopped
1 medium onion peeled and chopped
4 medium potatoes peeled and roughly chopped
1 cup spinach, kale, assorted greens
1 T minced garlic
2 quarts chicken stock
1/2 cup sherry or white wine
pinch salt, pepper
a drizzle of cream optional
chopped ham or bacon optional
shredded cheese optional

Instructions

Combine ingredients in a stock pot. Simmer for 30-45 minutes or until carrots are softened. Blend to desired consistency. Adjust seasoning to taste. Serve whenever. Freezes beautifully.

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The Best Chocolate Chip Cookies Ever

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March 5, 2014 By Jennifer Lambert 24 Comments

Alex just knows when I’m heading to the kitchen to make something.

He’s my little helper.

We made the best chocolate chip cookies ever on this rainy Friday.

He was so proud to hold the mixer by himself!

He likes to crack the eggs too. Seriously, I just stood back, directed, and got pictures.

Yes, that’s my thumb or finger. I scrambled so fast to grab this cute shot of his concentration with that scoop that I didn’t make sure I was outta the way. And no matter how I edited or cropped it, it looked weird, so there it is.

And kitties make everything better, no? Rubeus loves being in the midst of all our goings-on.

Alex wanted to put the pans in the oven all by himself. He managed super well and I was impressed!

We baked them on two racks for 4 minutes, then switched them for another 5 minutes. Perfect!

We didn’t wait for them to cool long!

Chocolate Chip Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 dozen

Ingredients

1 cup brown sugar
1 cup white sugar
1/2 cup olive oil
1/2 cup butter (1 stick)
2 large eggs
2 tsp vanilla
4 cups AP flour
2 tsp baking soda
1 tsp kosher or sea salt
1 tsp cream of tartar
1/2 tsp cinnamon
12 oz chocolate chips

Instructions

Preheat oven to 350*
Mix sugars, oil, and butter.
Add eggs one at a time, mixing well. Add vanilla.
Add the dry ingredients. You can whisk all that in a separate bowl first, but I just pour it right in.
Use a little scoop or spoons to place balls of dough on cookie sheets. I like parchment paper or silicone mats to keep cookies from sticking.
Bake about 8-12 minutes. I like them prettier and crunchier.

Linking up: Life of Faith, Our Holiday Journey, Barbie Swihart, Strangers & Pilgrims on Earth, Holley Gerth, Blogghetti, God-sized Dreams, Marilyn’s Treats, A Fresh Start, Create with Joy, I Should be Mopping the Floor, Lisa’s Creative Designs, Donna Reidland, The Mrs Tee, Curly Crafty Mom, Simple Life of a Fire Wife, April J Harris, MaryAndering Creatively, Mummascribbles, LouLou Girls, Teaching What is Good, Home Stories A to Z, Trekking Thru, Wife Mommy Me, My Husband Has Too Many Hobbies, RCH Reviews, Domestically Speaking, Creative K Kids, Live Randomly Simple, Ducks N a Row, Messy Marriage, Becoming Press, Soaring with Him, Pat and Candy, Bringing up Georgia, A Books and More, Raggedy Bits, Savvy Southern Style, Jennifer Dukes Lee, Gingersnap Crafts, Our Three Peas, Five Kids a Dog and a Blog, Raven Would, Sincerely Paula, Penny’s Passion, Joyful Homemaking, Miz Helen’s Country Cottage, Mommynificent, A Bountiful Love, Organized 31, Brenda Bradford Dottinger, Life Beyond the Kitchen, Coffee with Us3, The Blended Blog, Easy Peasy Pleasy, The Answer is Chocolate, Chic on a Shoestring, Artsy Fartsy Mama, Oh My Heartsie Girl, Create with Joy Friday, My Learning Table, Lyli Dunbar, Crystal Waddell, Counting My Blessings, Missional Women, Katherine’s Corner, Happy and Blessed Home, Life with Lorelai, Being a Wordsmith, Sugar Spice and Family Life, Our Mini Family,

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Mardi Gras Pancakes

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March 3, 2014 By Jennifer Lambert 4 Comments

Are you having Mardi Gras pancakes? Many churches do a big dinner or fundraiser. Some restaurants offer them for free!

Who doesn’t love pancakes? Add fun and you have really amazing pancakes. Then let the kids make them! Here are some delectable and fun Mardi Gras pancakes that will impress family and guests!

Of course, you need sprinkles: yellow, green, and purple!

And real whipped cream is a must! I added come real vanilla, but for adults, it would be yummy to add a tablespoon of bourbon or brandy.

Tori and Alex love to help in the kitchen. Tori mixed the pancake batter.

Tori and Alex both took turns at the griddle.

They’re not the prettiest, but it’s fun for the kids!

Serve with crispy bacon and sausage!

Laissez les bon temps roulez!

Best Pancakes

Course Breakfast

Ingredients

2 large eggs room temperature
1-1 1/4 c milk depends on humidity
3 T oil or melted butter
1 1/2 c AP flour
3/4 t kosher or sea salt
2 t baking powder
1/4 c malted milk powder

Instructions

Beat the eggs and milk until light and foamy, about 3 minutes at high speed.
Stir in the melted butter or oil.
Whisk dry ingredient together in a separate bowl.
Gently but quickly fold the dry ingredients into the egg and milk mixture. Let the batter rest for at least 15 minutes to thicken.
Heat a pan or griddle to 375* Use the water drop test to make sure it’s ready.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes. Turn and cook the other side, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Linking up: Living Montessori Now, Enchanted Homeschooling Mom, Your Homebased Mom, Home to 4 Kiddos, A Bowl Full of Lemons, Our Table for Seven, The Recipe Critic, Kids Activities Blog, Super Mommy Club

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Easy Quesadillas for Lunch

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February 20, 2014 By Jennifer Lambert 1 Comment

Make Easy Quesadillas for a Quick Lunch!

We made an awesome fun and frugal homeschool lunch the other day.

We had leftover roasted chicken and I shredded and chopped that up:

My favorite quesadillas have mushrooms and spinach with chicken:

Some other yummy mixin’s are fruit. Cheese, fruit, and chicken! oh yeah

We buy blocks of cheese when they’re on sale and shred as we need. Colby Jack is perfect for quesadillas! Cholula is our favorite hot sauce.

I lay a tortilla in the warm pan and sprinkle shredded cheese and chicken and then cover it with another tortilla. I have just plain cheap ole flour tortillas here, but you can substitute that for your own homemade ones, GF, or whatever you like.

After a few minutes, flip with a large spatula to desired doneness and make sure the cheese is melty goodness.

Serve with sour cream and homemade canned grilled salsa!

I like my quesadillas on the crispy side:

Look at all that melty yumminess inside:

And then, of course, the boy has to peel and chop up a carrot.

The whole meal is quick and simple. The kids can do it all on their own.

What are your favorite frugal, fun, and quick lunches?

Easy Quesadillas

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4

Ingredients

1 c chopped chicken
1 c shredded cheese
1/2 c sliced veggies or greens

Instructions

Place 1 tortilla on dry warm nonstick pan.
Add 1/4 c chicken and a handful of cheese and other fillings
Top with another tortilla.
Let warm in pan for a few minutes. Gently flip quesadilla over without spilling contents.
Slide onto a plate and cut in quarters. Sour cream, salsa, and guacamole are great for dipping.

Linking up: Crystal and Co., Kitchen Fun with My 3 Sons, Tots and Me, Home to 4 Kiddos, Kids Activities Blog

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Pumpkin Scones

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October 25, 2013 By Jennifer Lambert 1 Comment

I’ve been trying to do better about preparing breakfasts we all like. So when I saw a pumpkin scone recipe online, I thought yeah, I can make that.

It’s super easy and I had all the ingredients already.

My son is my helper. He loves to be in the kitchen!

I kneaded it and sliced the dough into triangles and sprinkled with cinnamon and sugar.

Getting the wedges onto the baking sheet was a little tricky.

The cinnamon sugar drizzle was delectable.

The kids loved these! Middle sister was in heaven. She loves pumpkin anything.

He wasn’t sure at first, but he liked it after he tried it!

She loved it!

Even my eldest enjoyed a scone when she returned from her piano lesson.

Definitely a favorite that’s going in our baking repertoire. And I think the kids can make them on their own next time!

And I got to spend some one on one time with my son. He loved it. And I realize that we need to do that more. I need to bake more and introduce new flavors and foods. It’s easy for me to just let the kids get cereal in the mornings, but they do so much better with a warm breakfast – even something simple like oatmeal, grits, or bread.

Pumpkin Scones

Course Breakfast

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 scones

Ingredients

2 cups flour
1/3 cup sugar
1 t baking powder
1/2 t baking soda
1/4 t cream of tartar
1/2 t salt
2 t cinnamon or pumpkin spice
1/2 t nutmeg omit if using pumpkin spice
1/2 c butter cold
1 can pumpkin puree
1 large egg

Instructions

Mix dry ingredients together in a large bowl.
Cut in butter.
Stir in pumpkin and egg.
Turn out onto floured counter and cut into triangles (or any shape you like!)
Place on a baking sheet 1 inch apart. Sprinkle with cinnamon and sugar.
Bake 15-20 minutes at 350* or until browned.
Optional Glaze! Blend 1/2 cup powdered sugar with 3 T milk or cream. Add 1/2 t cinnamon. Drizzle over warm scones. We also love them with honey butter!

Linking up: Sunny Day Family, Eats Amazing, Grammy’s Grid, Wife Mommy Me

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Christmas Cookies

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December 25, 2011 By Jennifer Lambert 2 Comments

We made several kinds of Christmas cookies this week.

Here is an amazing Peanut Butter cookie.

It was on the package of my new Nordic Ware baking pans!

I had a little elf helping…

Who knew he’d like cream cheese icing?

Look at that proud face with his first big boy mocha!

He was so pleased to help in the kitchen.

Some of our favorites:

The girls really loved these “snowball cookies” or Danish wedding cookies.

Snowball Cookies

Course Dessert

Cuisine Holiday

Ingredients

1 c unsalted butter softened
1/2 c confectioner’s sugar
1 t vanilla
2 1/4 c AP flour
1 c chopped nuts (pecans or walnuts) chopped
confectioner’s sugar for rolling baked cookies in

Instructions

Preheat oven to 350°F.
Cream butter and sugar together until light and fluffy. Add vanilla and slowly add flour and mix until just combined. Fold in chopped pecans, beating at low speed, scraping bowl as necessary, until well mixed.
Roll dough into little balls. Place on prepared cookie sheet about 2 inches apart. Chilling the dough for 30 minutes in the fridge helps the cookies stay round but we are never that patient!
Bake cookies for 14 – 15 minutes until bottoms are just slightly brown.
Remove from oven and cool on cooling rack until you can handle them comfortably with your hands.
While cookies are still warm, roll them in icing sugar. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again. Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Happy Holidays!

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