Mexican

Fajita Spice Mix

I cook Mexican food in phases. I’ll make salsa and guac a few nights in a row, then Salsa Chicken the next night, and eventually I get around to mojitos (which I learned to make with fake sugar simple syrup and they are AWESOME–way better than they sound). Then I remember how much I enjoy cooking Mexican! It’s easy, healthy, and people generally like it.

I think the spice is best rubbed on chicken right before cooking. Making the spice blend ahead sets you up for a quick and easy dinner.

Fajita Spice

2 tsp paprika

1 tsp cumin

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp salt

Mix together all ingredients.

The Last Semester

Welcome to second semester senior year with Taylor. What does the welcome entail? Great question. First, I’m taking six credits, which means I have class exactly once a week on Monday night. That means I’ll have loads of time to cook, read for fun, work out, babysit, and pretty much do whatever comes up. I plan to devote a medium amount of time to school because with a part time class load I really should do well.

I completed all the credits I need to graduate last semester, so this spring I chose to take business classes. I figure more business knowledge can’t hurt. Since I’m still a student I continue living on campus with my best friends and all that, which makes me happy.

My cooking spree began over Christmas break when I served three course meals to my family. I had time and my parents’ food money, leaving no reason not to cook. Below is a list of a few recipes I found online, tried, and enjoyed.

Chili Soy Sauce Steamed Fish from Amazing Seafood Recipes

Pan Seared Cauliflower Steaks from Love and Lemons

Chocolate Cake from Add a Pinch

For Christmas I got the best gift ever from my parents… A KITCHENAID MIXER! I still can’t believe it. The first time I asked for the mixer my dad said, “What are you, 45?” Thanks, Dad. Luckily he warmed up to the idea. I don’t think any other gift could make me happier. A new mixer most likely means more baking, so to my neighbors: stop by regularly.

Check back later this week for my new Fajita Spice recipe!

I used the Fajita Spice on chicken and topped with salsa last week

Guacamole

Guacamole is a great summer dish! I’m back in Minnesota for the summer, but summer has yet to arrive in the midwest. Which is why I’m happy to say that, in my book, guac is actually a year-round specialty. I love making this for company because usually even the pickiest of eaters enjoy the guacamole, as do sophisticated foodies.

I look forward to devoting more time to cooking this summer, and I have many tasty dishes planned. The next Meatless Monday dish is Cauliflower Crust Pizza. In the meantime, I’ll make many batches of guac, tripling or even quadrupling the recipe (I promise I’ll share when I quadruple it, maybe when I triple it)!

Avocados make or break the guacamole, so choose ones that are a bit squishy but still firm to the touch. Then, grab your favorite tortilla chips and enjoy!

Guacamole

2 medium avocados

1/4 cup onion

1/2 tsp lime juice

1/2 tsp season salt

1/2 tsp sea salt

1/2 tsp garlic

cilantro, to taste (I like a slightly strong cilantro taste and I use 1/4 cup)

tortilla chips

Combine all ingredients in mortar or bowl. Using pestle or fork, roughly mash the avocados and other ingredients. Taste and adjust seasoning. Dip chips in guacamole.

Note: I find that using a mortar and pestle makes the guacamole more creamy, but if you like chunkier guac, stick with a bowl and fork.