A Cook's Quest

Once in a while I find a recipe that calls for a packet of taco seasoning.  I don't buy them because of a very bad taco dinner experience I had in high school when I didn't read the directions all the way through and ended up with a very salty taco filling.  Needless to say, I found that tossing seasonings into my meat was a better option than the little packets.  That is, until the times I need a packet of taco seasoning for this recipe or that recipe.  After passing yet again on a recipe because I just didn't want to buy a taco packet, I decided to make my own, using all the same ingredients I always use for tacos but in bulk.  Using this method means I always have some pre-made and ready to go.  The thing I love most is I can control how much salt, how much spice, how much of everything I add to the mix so I can ensure my family will love it every time. 

Since I was a young girl I have always loved salad.  I grew up on the standard iceberg dinner salad and never experienced a different type of green until I was an adult.  Nowadays my husband and I much prefer a mix of baby greens with any variety of toppings which include fruit, nuts, cheeses and grilled meat. But, there is still an occasion that I go back to my roots and want just a simple green salad made of iceberg lettuce and carrots.  To top the salad off I want ranch dressing, the good kind from a "valley" that makes every vegetable in its presence bow down for the ceremonious dipping before consumption.  It is creamy and delicious and exactly what I would describe as food from my childhood, only now I know how expensive it is and how not so good it really is for you. Quite by accident I stumbled onto this recipe and was intrigued by how simple it was.  There was nothing in it that I couldn't pronounce and even better nothing that I wouldn't...

Finals are over, and after a week of vacation I am back in the kitchen.  I have reacquainted myself with my old friends, kitchen aide, oven, utensils (specifically whisk and bowl scrapers) and of course the pots and pans.  I am ready to make all the recipes I have been looking at for the past three months, but just couldn't make time for.  These beautiful veggies came from our little garden so the first recipe I am making are these oven roasted tomatoes from one of my favorite sites, Our Best Bites .   These girls know how to make real food, in real kitchens for regular on the go families.  When I first started blogging I posted about making my own dried tomatoes as a way to save money.  I LOVE sun dried tomatoes but lets face it, they can be kind of spendy.  Then a few months ago I stumbled on to this recipe and let me tell you I don't know if I will return to my dehydrator or not.  I'm not a raw tomato eater, i...

Last year, for the first time ever, I grew a vegetable garden. Now it wasn't a great big elaborate garden, just the basic home vegetable garden chock full of red tomatoes, spicy peppers, cool cucumbers and sweet strawberries. I decided to utilize the space that shrubs and flowers are normally planted for vegetables because after moving into our home, putting in the fence and doing some basic landscaping in the front yard we were out of money to finish the rest. I didn't want dirt, and I couldn't afford the landscaping I wanted, so I decided to try something new and the garden was a complete success. We repeated the process again this year, adding some new things including herbs, not because there was a lack of funds but for the enjoyment of growing our own food. Everyone loved watching the garden grow last year and tasting all the fresh vegetables. We all check the garden at least once a day to see if there is something ready to bring in, and it was during my little ins...

Let me just start this post off with two simple statements: I Love where I live because of the amazing fruits and vegetables that grow in the area. The bank I work at has amazing customers who bring us the fabulous fruits and vegetables grown locally.  Just look at these cherries, they are huge and there was no way everyone in the office could eat them all so Friday, after everyone had been snacking on them for a few days and after everyone had taken huge bags full home to their families, I took what was left wanting to try some new things with cherries. My first round of inspiration came when my children repeatedly asked me to make pancakes for breakfast. I thought that a cherry syrup would be perfect with the Oatmeal Pancakes we eat in this house all the time .  I wasn't sure if the best pancakes in the world could be any tastier, but I quickly discovered that this homemade cherry syrup elevated my favorite pancakes in the world to the "bestest pancak...

If you are a fan of lemon meringue pie or key lime pie, chances are you will love or at least like this lime curd.  Lime curd, just like its partner lemon curd, is a thick, spreadable, creamy, custard or pudding like preserve made of lemons or limes, sugar and eggs.  It is cooked until the mixture begins to thicken and then placed into jars for spreading on things like scones or muffins or topping heavenly cheesecakes.  I made this batch to be part of the cream puffs that I keep telling you about.  That recipe will be coming in a few days when all the parts are complete. P.S. Don't be alarmed at the color of my lime curd. It is normally a light yellow color like butter but I wanted green for a very specific reason so I added just a smidgen of food color.   My motives will be clear once you see the final dessert.  Lemon and Lime Curd Recipe source: Adapted very slightly from allrecipes .com 1 cup sugar 1/4 cup butter 1/2 cup fr...

The last time I made my Barbecue Bacon Meatloaf (recipe to come soon), I decided to venture into the world of home made barbecue sauce.  I have never been able to find a store bought sauce that tasted the way I wanted my barbecue sauce to taste.  All the brands were too tangy, too spicy, too smoky, or just "too" something and I decided enough was enough.  I had been missing out on some great recipes because I couldn't find a sauce that I absolutely loved.  I came up with the brilliant plan to Google for a recipe.  Ok, that turned out to be an overwhelming experience!  There are about as many versions of barbecue sauce online as there are potato salad recipes in the United States.  Everyone, does something just a little different.  So I joined the crowd and made my own.  It is thick and sweet with a little kick and a slight tangy finish.  The thing about barbecue sauce is that there are many common ingredients, but the proportion and ...

Ok, I know these two things aren't technically recipes, but they both do require some planning and both have a process required to reach the final tasty result so in a way they are recipes and I can count them towards my totals.  I have never made either one but have seen plenty a cooking show on how truly easy and cost effective they are to make.  First up, Roasted Garlic.  Honestly there are very few savory recipes that don't benefit from garlic in some form being added.  I was first introduced to roasted garlic on a trip to McCall about five years ago.  I ordered a pasta dish that allowed the eater, (me), to top it with what ever I wished.  As I scanned the long list of options my eye was caught by roasted garlic, something I had heard of but nothing I had ever tasted.  Add some alfredo sauce, grilled chicken and brocoli and I had a delicious meal.  I remember being surprised at how it didn't taste like raw garlic at all.  Roas...