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Homemade Taco Seasoning – Better Than Store-Bought!

Making your own spice blends at home is easier, cheaper, and more flavorful than buying pre-packaged seasoning from the store. This homemade taco seasoning is just as good—if not better—than Old El Paso or any other major brand. The best part? You control the ingredients! That means you can emphasize flavors you love while reducing or eliminating the ones you don’t.

Most people already have the spices needed for taco seasoning sitting in their spice cabinet, making it convenient to whip up a batch whenever needed. Whether you’re making tacos, burritos, or even seasoning grilled meats, this versatile blend will elevate your cooking to the next level.

A Brief History of Taco Seasoning

Taco seasoning is a product of Tex-Mex cuisine, which emerged as a fusion of Mexican and American flavors. Traditional Mexican tacos are typically seasoned with a few simple ingredients like salt, chili powder, and lime juice, but as Tex-Mex became popular in the U.S., pre-mixed taco seasoning blends became a staple for home cooks.

Most store-bought taco seasonings contain added preservatives, anti-caking agents, and sometimes even unnecessary fillers. When you make your own, you get pure, fresh spices without any additives—just bold, authentic flavor!

Homemade Taco Seasoning Recipe

Ingredients

  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1 tsp cornstarch (optional, helps thicken sauces)

How to Use

Use 3 tablespoons of this taco seasoning per 1 pound of ground meat. This seasoning works perfectly with:
✔️ Ground beef
✔️ Ground turkey
✔️ Ground chicken
✔️ Diced chicken breasts or thighs
✔️ Steak for carne asada tacos

For best results, cook your meat, drain any excess fat, and then add the seasoning along with 1/4 cup of water. Simmer for a few minutes to allow the flavors to meld.

How to Store Your Taco Seasoning

Store your taco seasoning in an airtight container or glass spice jar in a cool, dry place away from sunlight. Properly stored, this blend will stay fresh for up to 6 months.

To keep it at peak freshness, make small batches as needed. If you love making tacos frequently, you can double or triple the recipe so you always have a ready-to-use blend on hand.

Why You’ll Love This Recipe

✔ Better than store-bought – No preservatives, no fillers, just pure spice!
✔ Customizable – Want more heat? Add extra red pepper flakes. Prefer smoky flavors? Try smoked paprika.
✔ Versatile – Use it for tacos, burritos, fajitas, quesadillas, and even as a rub for grilled meats!
✔ Budget-friendly – Making your own spice blends saves money in the long run.

Give this homemade taco seasoning a try, and you’ll never go back to store-bought packets again! 🌮🔥

Homemade Taco Seasoning – Better Than Old El Paso!

How to Make Authentic Sourdough Pita | Easy, Soft & Fluffy Homemade Flatbread

Introduction Pita bread is a beloved flatbread with a history dating back thousands of years to the ancient Middle East. Its name comes from the Greek word “pita,” meaning “flat” or “solid.” Traditionally, pita bread has been a staple in Mediterranean, Middle Eastern, and North African cuisines. The defining feature of pita is its pocket, formed during the baking process, which makes it perfect for stuffing with fillings or scooping up dips. Regional variations exist: some pitas are thicker with no pocket (like Greek pita), while others are thinner and more pliable. This sourdough version offers a tangy twist, using a natural leaven for flavor and texture.

Ingredients

  • 340 grams All-Purpose Flour
  • 60 grams Whole Wheat Flour
  • 160 grams Sourdough Starter (fed and active)
  • 220 grams Water
  • 20 grams Extra Virgin Olive Oil
  • 10 grams Sea Salt

Directions

  1. Prepare the Starter: Ensure your sourdough starter has been fed 4-6 hours before using, so it is active and bubbly.
  2. Mix the Dough: In a mixing bowl, combine the water, olive oil, and sourdough starter. Stir well until the starter dissolves. Add the whole wheat flour, all-purpose flour, and sea salt. Mix until a rough dough forms, then knead by hand in the bowl for 1-2 minutes until no dry spots remain.
  3. Knead the Dough: Transfer the dough to a clean surface and knead by hand for 15-20 minutes until soft and elastic. Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap or a lid. Let it ferment in a warm spot for about 4 hours, or until it doubles in size.
  4. Shape the Dough: Gently stretch and fold the dough to release gas, then divide it into 8 equal pieces using a dough scraper. Shape each piece into a ball, ensuring tension on the surface. Cover the dough balls with a kitchen towel and let them rest for 10 minutes.
  5. Preheat the Oven (Optional): If baking, preheat your oven to 450°F with a pizza steel, cast iron pan, or cookie sheet inside to heat up.
  6. Roll the Dough: Using a rolling pin, roll each dough ball into a 6-inch circle. Start in the center and work outward, rotating the dough as you go. Avoid rolling to the edges to maintain a circular shape. Roll the dough thin for proper puffing.
  7. Cook on the Stove: Heat a cast iron pan over medium-high heat. Once the pan is hot, place a rolled dough circle into the pan. Cook for about 1-2 minutes until bubbles form and the bottom is lightly browned. Flip the pita and cook for another 1-2 minutes until puffed and cooked through. Repeat with the remaining dough circles. Keep cooked pitas warm by wrapping them in a clean kitchen towel.
  8. Bake the Pitas (Optional): For baking, place a dough circle on the preheated surface. Bake until it fully inflates (about 3-4 minutes). Flip and bake for 1-2 more minutes to finish cooking. Repeat with the remaining dough.
  9. Cool and Serve: Transfer the cooked pita breads to a cooling rack. Let them rest for 10 minutes before serving.

Nutritional Information (per pita)

  • Calories: ~200
  • Protein: 5g
  • Fat: 3g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Sodium: 200mg

Serving Suggestions Sourdough pita bread is incredibly versatile. Use it for sandwiches, gyros, or as a side for soups and salads. It pairs wonderfully with hummus, baba ganoush, tzatziki, or your favorite dips. For a full meal, try stuffing it with grilled chicken, falafel, or roasted vegetables.

Recommended Pairings

  • Foods: Mediterranean dishes like tabbouleh, shakshuka, or Greek salad.
  • Beverages: Light and refreshing options like lemonade, iced tea, or a crisp white wine.

Ingredient Substitutions

  • Flour: Substitute spelt or rye flour for a nuttier flavor.
  • Olive Oil: Use avocado oil or melted butter for a different taste.
  • Sourdough Starter: If you don’t have a starter, use 1 teaspoon of instant yeast, but adjust water and proofing time accordingly.

Summary This sourdough pita bread recipe adds a delicious, tangy twist to the traditional pita. With simple ingredients and straightforward steps, you can enjoy homemade pita bread fresh from your oven or stovetop. Perfect for dipping, stuffing, or enjoying on its own, this recipe is a must-try for any bread enthusiast!

https://youtu.be/tXtNkCKnhzM

Sourdough Pita Bread

The Classic Mojito: A Refreshing Cuban Cocktail Recipe

Introduction & History

The mojito is a classic Cuban cocktail, believed to have originated in the 16th century. Its roots are tied to “El Draque,” a drink named after Sir Francis Drake. The original mixture combined aguardiente (a precursor to rum), lime, sugar, and mint, primarily consumed for medicinal purposes. Over time, as rum production advanced, the mojito evolved into the refreshing cocktail we enjoy today. It became popular globally, thanks to its association with Ernest Hemingway, who famously enjoyed mojitos at La Bodeguita del Medio in Havana.

Regional Variations

While the classic mojito is made with white rum, lime, sugar, mint, soda water, and ice, regional variations include ingredients like coconut water (Coconut Mojito), muddled berries (Berry Mojito), or the addition of herbs like basil for a unique twist.

Ingredients (Serves 1)

  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 teaspoons white sugar (or to taste)
  • 1 cup ice cubes
  • 1 1/2 ounces white rum
  • 1/2 cup soda water

Directions

  1. Muddle the Mint and Lime: In a sturdy glass, muddle the mint leaves and 3 lime wedges. This releases the mint oils and lime juice.
  2. Add Sugar: Add the sugar and muddle gently again to combine the flavors.
  3. Add Rum: Pour in the white rum and stir well to dissolve the sugar.
  4. Add Ice and Soda: Fill the glass with ice cubes and top with soda water. Stir gently to mix.
  5. Garnish and Serve: Garnish with the remaining lime wedge and an extra sprig of mint. Serve immediately.

Nutritional Information (Per Serving)

  • Calories: ~150
  • Carbohydrates: ~13g
  • Sugars: ~10g
  • Alcohol: ~14g
  • Fat: 0g
  • Protein: 0g

Serving Information

  • Glassware: Traditionally served in a highball glass.
  • Occasions: Perfect for summer gatherings, beach parties, or a relaxing evening.

Substitutions and Variations

  • Sweetener: Substitute sugar with honey, agave syrup, or a sugar-free alternative like stevia.
  • Alcohol: Swap white rum for dark rum, vodka, or omit entirely for a virgin mojito.
  • Fruity Variations: Add fresh fruit like strawberries, blueberries, or pineapple while muddling for a flavored mojito.
  • Herbal Variations: Replace mint with basil or cilantro for a unique flavor twist.
  • Soda Water: Use tonic water or a flavored sparkling water for added zest.

Suggested Food Pairings

Mojitos pair well with:

  • Seafood: Ceviche, shrimp tacos, or grilled fish.
  • Appetizers: Guacamole with tortilla chips, bruschetta, or stuffed bell peppers.
  • Main Courses: Cuban-style pork, jerk chicken, or a fresh summer salad.
  • Desserts: Lime tarts, coconut flan, or tropical fruit salad.

Summary

The mojito is a timeless cocktail that balances the tangy zest of lime, the sweetness of sugar, the freshness of mint, and the crisp bite of rum. Whether enjoyed in its classic form or a personalized variation, it’s the ultimate refresher for warm weather. Pair it with light and vibrant dishes to create an unforgettable meal. Cheers to tropical vibes and classic Cuban flavors!

The Perfect Mojito

Homemade Mexican Chorizo

I love a good breakfast burrito, and my absolute favorite is an egg and chorizo breakfast burrito. There’s just something about the rich, spicy flavor of chorizo that pairs so perfectly with scrambled eggs. Today, I’m excited to share with you how to make Mexican chorizo from scratch. This chorizo recipe is a great guideline that you can adjust to suit your own tastes, so feel free to get creative!

The History of Chorizo

Chorizo is a beloved sausage with a long history that dates back to the Iberian Peninsula, where it originated in Spain and Portugal. Spanish chorizo is typically a cured, smoked sausage made with pork and seasoned with smoked paprika, giving it its characteristic red color.

When chorizo made its way to Mexico during the Spanish colonization, it underwent a transformation. Unlike its Spanish counterpart, Mexican chorizo is fresh and uncured, meaning it must be cooked before eating. The seasoning also evolved, with Mexican chorizo incorporating local spices and ingredients such as chili peppers, vinegar, and garlic.

One of the wonderful things about Mexican chorizo is that there isn’t just one set recipe. It can be made in many ways, depending on the region and the cook’s personal preferences. In Northern Mexico, you might find chorizo that’s spicier and richer, while in other regions, the flavor profile could be milder or more herbaceous. Personally, I love my chorizo with a bit more oregano, cumin, and red pepper flakes, but the recipe I’m sharing today is meant to be flexible, allowing you to adjust the ingredients to your liking.

Ingredients

  • 1 pound ground meat of choice (pork, chicken, turkey, or beef)
  • 1/4 cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp red pepper flakes
  • 1/8 tsp ground cloves
  • 1/8 tsp ground black pepper

Directions

  1. Prepare the Spice Mix: In a large mixing bowl, combine the chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves, and black pepper. Stir until well combined.
  2. Mix with Ground Meat: Add the ground meat to the bowl with the spices. Pour in the apple cider vinegar. Using your hands or a sturdy spoon, mix everything together until the spices are evenly distributed throughout the meat.
  3. Marinate: Cover the bowl with plastic wrap and refrigerate the chorizo mixture for at least 2 hours, but preferably overnight. This allows the flavors to meld together.
  4. Cook the Chorizo: To cook, heat a large skillet over medium heat. Add the chorizo mixture and cook, breaking it apart with a wooden spoon, until fully cooked and browned, about 8-10 minutes.

Serving Size and Nutritional Value

  • Serving Size: This recipe makes approximately 4 servings.
  • Calories per Serving: Approximately 250-300 calories, depending on the type of meat used.
  • Protein: 15-20g
  • Fat: 18-22g
  • Carbohydrates: 2-3g

Storage and Shelf Life

Homemade chorizo can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze it for up to 3 months. When freezing, consider portioning the chorizo into smaller amounts so you can easily defrost just what you need.

Variations

As mentioned earlier, this recipe is incredibly versatile. While traditional Mexican chorizo is often made with pork, you can substitute ground chicken, turkey, or beef if you prefer a leaner option or different flavor profile. You can also play around with the spice levels by adjusting the amount of red pepper flakes or adding other spices you enjoy.

Summary

Mexican chorizo is a flavorful and versatile ingredient that can be enjoyed in a variety of dishes, but it shines especially in breakfast burritos paired with scrambled eggs. You can also use it in tacos, quesadillas, or even as a topping for nachos. It pairs wonderfully with warm tortillas, fresh salsa, and a refreshing drink like horchata or a cold beer. Whether you stick to this recipe or make it your own, homemade chorizo is sure to add a delicious kick to your meals!

Mexican Chorizo

Homemade French Onion Soup

French Onion Soup is a favorite in my family.  In fact, one of my daughters always loves to have it for her birthday.  One of the best places to get it was a restaurant in Fort Collins, Colorado called Canino’s.  The restaurant recently closed after more than 40 years of business when the owner retired, but I can still taste that soup every time I think of it.  French Onion soup is surprising simple to make and you probably have most of the ingredients in your pantry.  So, let’s get out the onions and make some soup!

Ingredients:

½ cup unsalted butter

4 Onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

½ tsp black pepper

1 tsp kosher salt

1 cup red wine

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

½ pound grated Gruyere cheese

Directions:

  1. Melt butter in a Dutch oven over medium heat.
  2. Add the onion, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. 
  3. Add wine and bring to a boil, reduce heat and simmer until the wine has evaporated (about 5 minutes)
  4. Discard the bay leaves and thyme sprigs.
  5. Dust the onions with flour and give them a stir.  Turn the heat down to medium low and cook for about 5 minutes. 
  6. Add beef broth and bring back to a simmer for 10 minutes.
  7. Salt and Pepper to taste.
  8. Preheat the broiler and arrange baguette slices on a baking sheet and cover with the gruyere and broil until bubbly and brown.
  9. Ladle the soup in bowls and float several of the Gruyere croutons on top.
  10. Enjoy!
Homemade French Onion Soup

You can purchase a Dutch oven to make French Onion Soup at Amazon.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How To Make A Painkiller Cocktail

The classic Painkiller that most of us know is the Pusser’s Painkiller.  Named for the Pusser’s brand of rum used in the drink.  According to Pusser’s own website the recipe for the Painkiller was inspired by Daphne Henderson, who owned the Soggy Dollar Bar at White Bay on Jost Van Dyke in the British Virgin Islands.

The bar is famous for inventing the Painkiller and also because there is no dock, so the usual way in is to swim. Which naturally gets your dollars get wet, hence the name “Soggy Dollar Bar.”

The CEO of Pussers, Charles Tobias, was a patron of the Soggy Dollar Bar where the Painkiller was his favorite drink.  Eventually, he finally worked out the recipe on a “4-1-1-1” ratio—four parts pineapple, one part cream of coconut and one part orange juice adding Pusser’s Rum to suit.

Pusser’s started promoting the Painkiller and eventually it became known as Pusser’s Painkiller.  Here is the recipe.

Ingredients

2 ounces Pusser’s rum

4 ounces pineapple juice

1 ounce orange juice

1 ounce cream of coconut

Freshly grated nutmeg

Directions

  1. Add liquid ingredients to a cocktail shaker and shake vigorously.
  2. Pour in a big glass filled with ice.  Grate fresh nutmeg on top.
  3. Garnish with an orange slice and cherry.
  4. Enjoy killing the pain.
How to make a Painkiller cocktail

Bottlenose Dolphin Strand Feeding in South Carolina

The amazing Bottlenose Dolphins of South Carolina have adopted a unique way of hunting Fish called strand feeding. Working in groups of between two and six dolphins to create a wave to force the fish out of the water. The dolphins follow the fish onto the shore, stranding themselves briefly, to eat up their prey. While initially documented in South Carolina and Georgia, strand feeding has also been observed in Louisiana, Texas, Baja California, Ecuador, and Australia. This video shows the dolphins of Seabrook Island, South Carolina strand feeding at Captain Sam’s Inlet in a rare close up sighting.

Bottleneck Dolphin Strand Feeding

For more information on strand feeding check out these resources:

https://en.wikipedia.org/wiki/Bottlenose_dolphin

https://www.townofseabrookisland.org/dolphin-education-program.html

Strand Feeding on Seabrook Island

Better than Olive Garden Alfredo!

Alfredo is one of life’s great comfort foods. Surprisingly, it is super simple to make and you can create a fettuccine alfredo meal in just 20 minutes that tastes even better than the alfredo you get at the Olive Garden.

Ingredients:

½ stick of butter (8 tbsp)

2 cloves garlic (minced)

2 tbsp all-purpose flour

2 cups heavy cream

½ cup grated Parmesan cheese

½ cup grated Romano cheese

1/8 tsp ground white pepper

Pinch salt

1 pound fettuccine noodles

Directions:

  1. Fill large pot with water and preheat it to boil the fettuccine noodles.  When the pot of water starts boiling add the pasta to the water and cook it according to directions.
  2. Melt the butter in a saucepan on medium heat.  Add the minced garlic to the melted butter and cook for one minute.
  3. Whisk in the flout to the melted butter and cook for 1 minute while stirring.
  4. Add the heavy cream and continue to stir while the mixture comes up to a light boil.  Reduce the heat and stir as it thickens. 
  5. Stir in the Parmesan and Romano cheeses into the butter and heavy cream.
  6. Add the white pepper and salt.
  7. Drain the pasta and mix it into the alfredo sauce.
  8. Plate the pasta with alfredo sauce and garnish with parsley and/or add chicken if desired.
  9. Enjoy!
Better than Olive Garden Alfredo!