Taco Seasoning on Closet Cooking Taco night was always one of my favourites when I was growing up and the key to good tacos is a tasty taco seasoning. Back then taco night was always from a box or a package and although I remember those meals fondly when I take a look at the ingredients and see things that I do not recognize and can't really pronounce I just have to make my own.

This November recipe is brought to you by Louisiana Kitchen and Culture Magazine. Lil' Dizzy’s Café in New Orleans is serving up some tasty Creole Gumbo. No Salt Seasonings. Are you on a no salt diet or just striving to eat healthier by eliminating as much salt from your diet as possible? Use No Salt Seasonings to add. Not so much. Remember his aversion to veggies? Well, the poor bell pepper. How to Make Jamaican Jerk Seasoning. The island of Jamaica is famous for its beautiful beaches, reggae music, exotic fruits, its cheerful people and their amazing food.

This homemade “Emeril’s Essence” seasoning mix is so easy to make and really helps “kick it up a notch” when it comes to adding a little “bam” to your. Make and share this Tony Chachere's Creole Seasoning (Copycat) recipe from Food.com. Cajun Seasoning Mix. A cajun seasoning mix is used in many cajun recipes. It is basically salt with a variety of spices. There are many commercial seasoning mixes on. FR-EE Home Full Movie.

Homemade taco seasoning is actually really easy to make and you can control the amount of each ingredient so if you like things spicy you can increase the chili pepper powder and it you want to reduce the sodium you can easily cut back on the salt etc. This homemade taco seasoning consists of chili powder (ground chilies), cumin, paprika, oregano, garlic powder, onion powder, salt, pepper and cayenne.

This recipe makes enough for one taco night dinner with one pound of ground meat but feel free to make a much larger batch so that you have some on hand and you don't have to make it every taco night. Once you try this homemade taco seasoning you will never go back to the store bought packaged stuff!

Deep South Dish: Creole Stuffed Bell Peppers. I absolutely adore stuffed bell peppers. Not so much. Remember his aversion to veggies? So, as with any stuffed vegetable, he will just eat the stuffing from a stuffed bell pepper, and throw away the pepper. I mean, he eats green bell pepper a lot. How many recipes do y'all see here that contain The Trinity - onion, celery, and .. The thing is, all veggie hatred aside, I don't think a lot of people make stuffed peppers much anymore.

Sad, because as far as I'm concerned, they really are good and not at all hard to make. I mean you've got your meat, a little starch and veggies, all rolled into one, right? You'll notice that I like to cut my peppers in half lengthwise, cutting from the stem to stern, rather than cutting off the top of a whole pepper and stuffing it that way, so that it is standing up. It's just easier for me to cook them this way, and it stretches out the peppers.

Just cut off the upper part, just under the stem and then remove the spines and seeds. Either way, you'll want to parcook the cleaned peppers by dropping them into boiling water or microwaving them.

I do mine for about 6 minutes. Sometimes I'll even start with some bacon. I love, love, love this little gadget. The handheld unit is perfect for those things that you are in and out of often, so I'm still using this pretty much everyday on something. Mix in some rice, most often just leftover rice, some seasonings, and some of the sauce, then evenly divide the mixture between all of the peppers. I add some Rotel tomatoes with the remaining sauce and top the peppers off with it.

I shoved it in the fridge until something came up where I could use it and this seemed right as rain! By the way, stuffed peppers freeze pretty well, so some of those extra baked peppers above, went into the freezer for a quick flash freeze, after which they were bagged up and will become a quick lunch or dinner for those occasions that I am dining alone in the near future.

Defrost and then heat up in the microwave and you've got one speedy meal! You can also prepare these in advance unbaked and freeze them. Thaw in the refrigerator overnight, or in the microwave on defrost first, before baking. For more of my favorite Cajun and Creole recipes, visit my page on Pinterest! If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #Deep. South. Dish on social media or tag me @deepsouthdish on Instagram!

Recipe: Creole Stuffed Bell Peppers. Add the onion, celery and bell pepper and saute until tender, about 5 minutes. Stir in tomato sauce, reduce heat to medium low and let simmer for 1. Remove from heat and set aside. Meanwhile, preheat oven to 3. F. Slice the peppers lengthwise, stem to bottom, and scrape out seeds and ribs. Bring a large pot of water to boil and drop the pepper halves in, allowing to parboil for only 5 minutes.

Drain and set aside. In a separate skillet, saute the onion in olive oil until tender. Remove the sausage from the casing and add it and the ground beef to the skillet; cooking until browned, and breaking up into small pieces. Add the garlic and cook another minute. Add 1/2 cup of the prepared tomato sauce, reserve the remaining sauce.

Cook and stir 5 minutes or until sauce is heated through. Stir in rice, salt, pepper, and Cajun seasoning.

Taste and adjust the seasoning as needed. Pour 1/2 cup of water into the bottom of a 9 x 1. Loosely scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling. Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops of each pepper and sprinkle each with bread crumbs. Bake uncovered at 3. F for 3. 0 to 4. 0 minutes, or until peppers are tender and filling is heated through. Remove, add cheese to top, and return to oven until cheese melts.

Cook's Notes: May also substitute approximately 2 cups of homemade creole tomato sauce, divided. Peppers may be assembled for freezing or leftovers may be frozen. Peppers may also be cut standing. Simply cut off right under the top stem and remove the ribs and seeds, standing peppers up to stuff and cook. May also omit cheese topping.

Seafood Stuffed Peppers: Substitute 1- 1/2 to 2 pounds of small shrimp, crawfish and/or crabmeat, or any combination of the three, for the meats, adding after the sauce is warmed through. Dirty Rice Stuffed Peppers: Prepare a recipe of dirty rice for the filling in original recipe. Source: http: //deepsouthdish. Requires Adobe Reader - download it free!? If you haven't already, come and join the party!

We have a lot of fun & there's always room for one more at the table. Check These Recipes Out Too Y'all! Ground Beef Casserole.

Ground Beef Casserole IIHamburger Hot Dish. Posted by Mary on March 9, 2. Thank you for supporting my work!

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