Homemade Taco Seasoning

Homemade Taco Seasoning
Rachael Ray

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1/2 to 1 tsp sea salt (more or less to taste)
1 tsp black pepper
1. In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake!)
2. Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.
3. Serve with your favorite taco topping! I recommend lots of sour cream, fresh salsa, guacamole, lettuce, cheese and tomato.

Sloppy Joes

The View: Mario Batali Sloppy Joes Recipe Directions

• 1 lb Ground Meat
• 1 Onion
• 1 clove Garlic
• 5 tbsp Tomato Paste
• 2 tbsp Brown Sugar
• Cayenne
• Cinnamon
• Paprika
• 12 oz Ginger Beer
• Olive Oil
• Salt & Pepper

The View: Mario Batali Sloppy Joes Recipe Directions

1. Slice an onion and garlic. Saute it in a skillet with a pound of ground meat in olive oil.
2. Add brown sugar, cayenne, cinnamon, and paprika.
3. Add salt and pepper, to taste.
4. Mix in tomato paste, stirring all ingredients constantly.
5. Add 12 oz ginger beer to the skillet.
6. Bring to a boil. Then simmer for 25 minutes, until done.

The View: Mario Batali Island Style Relish

1. Combine fresh pineapple, a shallot, jalapeno, cilantro and red wine vinegar in a bowl to create a relish.
2. Toast your buns before serving sloppy joes topped with a little relish.

Mario Batali’s advice when cooking for others is to strike a balance and find something that all your guests can enjoy and feel great about. That is easier said than done, but I appreciate the sentiment.

Eggplant Chicken Thighs

The View: Eggplant Chicken Thighs Recipe Ingredients

• Chicken Thighs (bone-in, skin-on)
• Japanese Eggplant
• Brown Lentils
• Tomatoes
• Onion, diced
• Garlic
• Parsley
• Lemon
• Oregano
• Cumin
• Chicken Stock

The View: Eggplant Chicken Thighs Directions

1. Heat olive oil in a large pot on medium high.
2. Brown your chicken thighs on both sides until golden brown. Set aside.
3. Saute eggplant in olive oil.
4. Mix in onion, cilantro, cumin, and oregano.
5. Toast dry lentils for just 30 seconds in the pot.
6. Then mix in chicken stock and crushed tomatoes.
7. Return browned chicken to the pan.
8. Cover and simmer 30-40 until fork-tender.
9. Add bay leaf and chili flakes if desired.
10. Serve with fresh spinach leaves and pasta.
11. This makes great leftovers too, according to Daphne.

Daphne Oz said that shopping farmer’s markets is a great way to find deals on organic foods. Important things to find organic include thin-skinned fruits and berries. But other stuff, such as canned beans, can be bought at any store.

Red Beans And Rice Recipe

The View: Carla Hall Red Beans And Rice Recipe Ingredients

• 2 lb Turkey Sausage
• Kidney Beans
• Cooked Bacon, cubed
• 3 ribs Celery, chopped
• 1 medium Onion, chopped
• 1 Red Bell Pepper, chopped
• Paprika
• Cumin Seeds
• Bay Leaf
• Thyme
• Parsley
• Tomato Puree
• Chicken Stock
• Olive Oil
• Salt & Pepper

The View: Red Beans and Rice Directions

The View Vs The Chew hosts faced off to make a Red Beans And Rice Recipe, as well as a gluten-free Eggplant Chicken Thighs dish from Daphne Oz & Elisabeth. (ABC/Lou Rocco)

1. In a pan with olive oil, begin cooking turkey kielbasa with ready-to-cook beans.
2. Add chopped vegetables to the pot.
3. Add seasonings and tomato puree to the pot.
4. Stir to occasionally to mix well.
5. Add chicken stock to deglaze the pan.
6. Put cooked bacon back in the mix.
7. Cover and simmer about 20 minutes.
8. Serve cooked mixture over brown rice.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

Cooked Rice (I usually do 2-3 cups in the rice cooker for a 9x13 pan)
1 can cream of mushroom soup
chicken pieces
1 pkg dry onion soup

Grease casserole dish.  Add cooked rice to casserole dish.  Layer chicken pieces on top of the rice.  Cover with the cream of soup & onion soup mixture.  (I mix the onion soup & cream of mushroom soup in a separate bowl before pouring over the top of the chicken.)  Cover with foil and cook. 

Bake at 350 until heated through.  About 30-45 minutes.

Salsa (Jen Geiszler's Recipe)

   Salsa (Red)

Jen Geiszler's Salsa

4-6 tomatillos, husked, rinsed and finely chopped (about one cup)
2 small tomatoes, seeded and finely chopped (3/4 cup)
1/3 cup finely chopped red onion (1 small)
2 to 4 fresh serrano, habañero or jalapeño chile peppers, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons snipped fresh cilantro
1/4 teaspoon salt
4 cloves garlic, minced


1. Stir together tomatillos, tomatoes, onion, chile peppers, lime juice, cilantro, salt and garlic.

2. Cover; Chill for 2 hours or up to two days.

Chicken & Pineapple

Crockpot! 1 cup pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce 2 pounds chicken breast tenderloins. Cook on low 6-8 hrs and they should just fall apart.

http://www.saltlicker.com/crockpot-1-cup-pineapple-juice-12-cup-packed-brown-sugar-13-cup-light-soy-sauce-2-pounds-chicken-breast-tenderloins-cook-on-low-6-8-hrs-and-they-should-just-fall-apart/