Cinco De Mayo TACO'S!!!!! YUM!

Tacos are Life! 

Did you know that, Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. ... It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16. 

So as we teach our kids the meaning behind Cinco De Mayo, we also EAT TACOS, because why not! We look for any reason to eat tacos! 

Have you ever had homemade taco seasoning? If not, you're missing out!

 What do you need?
2 Teaspoons dried Minced Onion
1 teaspoon course Sea Salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flake
1/4 teaspoon cayenne pepper
1/4 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1 pound ground beef (or turkey)
1/2 cup water (if using Turkey, cut water in half)

How do you make it?
1. Mix seasonings together in a small bowl, and set aside.  Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
2. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

3 Ingredient Dinners

I know, that sounds crazy, but what if I told you, you could make dinner with three ingredients?  These are super easy to make, for those busy weekday nights!

Here are three main courses, made with three ingredients!

Teriyaki Chicken:

Servings: 4-6

Ingredients list:

4 pounds chicken thighs, sliced into chunks

2 cups soy sauce

1 cup brown sugar

Make it:

1. Sear the chicken thighs evenly in a pan, then flip.

2. Add the soy sauce and brown sugar, stirring and bringing to a boil.

3. Stir until the sauce has reduced and evenly glazes the chicken.

4. Serve with rice, if desired!

5. Enjoy!

Mac N Cheese:

Servings: 3-4

Ingredients list:

5 cups milk

1 lb dry elbow macaroni

2 cups shredded cheddar cheese

Make it:

1. In a large pot, bring the milk to a boil.

2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.

3. Turn off the heat, then add the cheddar.

4. Stir until the cheese is melted and the pasta is evenly coated.

5. Enjoy!

Baked Ravioli:

Servings: 4-6

Ingredients list:

1 26 oz jar of marinara (We love the Prego Tomato and Basil)

1 25 oz Bag of Ravioli, Frozen (we like the Great Value brand 5 Cheese one)

1 LB bag of Italian Blend Cheese

Make it:

1. Heat oven to 400 degrees. Spray bottoms and sides of 3 quart cooking dish with non-stick spray.

2. spread 1/2 of the sauce in the bottom of pan, and arrange half of the ravioli on top, in a single layer.

3. Top with half the cheese blend and repeat with another layer.

4. Cover with Aluminum Foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes. 

5. Let stand for 10 minutes before serving, and ENJOY!

Make Ahead Seasoning Staples

South Western Spice Blend
1 tablespoon coarse salt

2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons pepper
1/2 teaspoon unsweetened cocoa
Preparation
Combine all ingredients. Store in airtight container. Use as a meat or poultry rub or to flavor chili and soups.

Southwestern Chicken: Rub Southwestern Spice Blend over 6 skinned and boned chicken breast halves. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until done.

Zesty Chicken Marinade
Ingredients
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon coarse salt
1/2 teaspoon ground red pepper

Preparation:  Mix together in a gallon bag, put thawed chicken breast halves in the mixture, squeeze air out of it, and seal.  Refrigerate until ready to cook.  Pull it out and grill chicken or put all into a casserole dish, and bake until cooked throughly.

Makes about enough for 4 chicken breast halves
Meditteranian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed

Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.

Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Italian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed

Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.

Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.

Southern Living August 2003

Classic Steakhouse blend
Ingredients

2 teaspoons garlic powder
2 teaspoons coarse salt
2 teaspoons dry mustard
1 teaspoon coarsely ground pepper

Preparation
Combine all ingredients. Store in an airtight container. Use to coat flank, sirloin, or rib-eye steak.

Classic Flank Steak: Rub Classic Steakhouse Blend over 1 (2 to 2 1/2-pound) flank steak. (For investment cooking, freeze in a freezer bag for up to 6 months. Thaw before cooking.) Grill, covered with grill lid, over meduim high heat (350º to 400º) 8 minutes on each side or to desired degree of doneness.

Southern Living November 2003
Enjoy, ~Mommy of 6 <3