We always opt for making this easy Taco Seasoning recipe because it’s healthier, cheaper, and more flavorful than any packet from the store. It only takes 5 minutes to stir together a few simple spices. You can use this easy taco seasoning in a variety of Mexican recipes, like Taco Salad, Taco Pie, Mexican Pizza…
We always opt for making this easy Taco Seasoning recipe because it’s healthier, cheaper, and more flavorful than any packet from the store. It only takes 5 minutes to stir together a few simple spices.
Homemade Taco Seasoning is the flavor hero of our Taco Night.
The two main reasons I like to make my own taco seasoning are: 1. it’s healthier than store bought, with ingredients you recognize and have on hand. 2. It’s so much more flavorful than anything in a packet! So let’s ditch the seasoning packets that often have unhealthy fillers and we’ll take our Taco Tuesdays to the next level! And if you’re a true taco enthusiast, you absolutely must make our easy baked tacos, birria tacos or tacos al pastor.
The Cast of Characters:
How to make Taco Seasoning:
Combine: Mix all ingredients in a bowl. Voila!
Use 2 Tablespoons of mix for one seasoning packet called for in a recipe. Refer to recipe card notes for single packet serving measurements.
Store taco seasoning in an airtight container in your spice cupboard for up to 6 months.
This homemade Taco Seasoning recipe is completely natural, healthy, and made in 5 minutes with simple spices from your pantry. It's cheaper and tastes better than any packet from the store.
This easy 7 Layer Dip recipe has seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onion. It is a total classic that everyone is always excited about. Dip recipes are guaranteed party pleasers, like our Buffalo Chicken Dip, Whipped Goat Cheese, Spinach Artichoke Dip, or Easy Homemade Salsa. How to Make 7-Layer…
This easy 7 Layer Dip recipe has seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onion. It is a total classic that everyone is always excited about.
7-Layer Bean Dip is layers of perfection, ready in minutes.
I think a good ol’ fashioned 7-layer dip is just about the easiest and quickest dip to make. I love how easy it is to prep, with ingredients I usually keep on hand. Everyone loves it, and my kids even eat it with a spoon instead of chips.
How to Make 7-Layer Bean Dip:
Flavor Beans: if using canned refried beans, it’s crucial to give them some extra flavor. We season them with cumin, garlic powder, and chili powder. My mom always used to squirt a little of this green sauce in there too. There are no strong rules here – just make them taste good! It will make a big difference in the end result.
Mash Avocado: Add 1 Tablespoon of lime or lemon juice to prevent the avocado from going brown.
Layer: Spread the refried beans into an even layer in a platter, then cover with mashed avocados, sour cream, salsa, shredded cheese, olives, and sprinkle the green onion on top. You are welcome to add any more of your favorite toppings. Refrigerate this easy 7 layer dip until ready to serve with tortilla chips, or feel free to eat it plain!
Season beans: Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired. Spread beans into a single layer on a large serving plate or in a 9×13'' pan.
Mash avocado: Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
Layer: Spread cream into an even layer, over the avocado. Dollop small spoonfuls of salsa next. Sprinkle with cheese, olives, and lastly, green onion. We also like to add a diced tomato for garnish (optional).
Refrigerate until ready to serve (can be made a day in advance). Serve with tortilla chips.
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Make-Ahead Instructions: 7-layer dip can be made 1 day ahead of time, covered tightly with plastic wrap and stored in the refrigerator.
Our creamy Arroz con Leche recipe is the epitome of comfort food and so easy to make with simple pantry ingredients. We enjoy it hot or cold! If you love pudding recipes, this Panna Cotta, Banana Pudding, and Tapioca Pudding are some of my favorites! How to make Arroz con Leche: Cook Rice in Milk:…
Our creamy Arroz con Leche recipe is the epitome of comfort food and so easy to make with simple pantry ingredients. We enjoy it hot or cold!
During my first Spanish class in middle school my teacher taught us a song called “arroz con leche” and made us some to try. I think of her every time I make this recipe.
I’m a huge rice pudding fan, and love both the American-style baked rice pudding and this Mexican rice pudding. The biggest difference between them is the way the rice is cooked. American rice pudding typically uses leftover rice and is baked or cooked on the stove. Arroz con leche is made with raw rice that cooks right in the creamy, cinnamon milk mixture and often contains sweetened condensed milk.
How to make Arroz con Leche:
Cook Rice in Milk: Wash rice until water runs clear (to remove the outer starch layer). Combine milk, cinnamon stick, and salt in a medium saucepan over medium heat then bring to a low boil. Add rice and simmer, stirring occasionally, until rice is tender, about 1 hour and 15 minutes. Add raisins to a bowl then cover with very hot water to allow them to “plump” for a few minutes. Drain and set aside.
Finish: Remove cinnamon stick from cooked rice mixture. Stir in sugar and raisins then cook for 10-15 minutes more, stirring often to avoid burning. Remove from heat then stir in butter, condensed milk, and vanilla. Serve warm or cold, sprinkled with ground cinnamon on top!
Storing Instructions:
To Store: This Mexican rice pudding can be kept in the fridge in an airtight container for up to 3 days. For best results, reheat on low in a pot on the stove. Add a splash of milk if it’s too thick.
Recipe Variations:
Use leftover rice: Heat 3 cups of cooked rice, 2 cups whole milk, and 1 can sweetened condensed milk in a saucepan. Boil and simmer 15 minutes then remove from heat and stir in raisins, vanilla, and 1 tsp cinnamon.
Cuban style arroz con leche– Stir in zest from 1 lemon.
This creamy and delicious Arroz con Leche recipe is made with simple pantry ingredients, and impressive enough to serve guests. It's the epitome of comfort food, served hot or cold.
To a medium saucepan over medium heat add milk, cinnamon stick, and salt. Bring to a low boil. Add rice and simmer, stirring occasionally, until rice is tender, about 1 hour 15 minutes.
Plump raisins: Add raisins to a bowl and cover with very hot water to allow them to “plump” for a few minutes. Drain and set aside.
Finish: Remove cinnamon stick from cooked rice mixture. Stir in sugar and raisins and cook for 10-15 minutes more, stirring often to avoid burning. If it seems too runny, continue cooking and it will thicken further. If you would like it creamier, stir in a few tablespoons of milk.
Remove from heat then stir in butter, condensed milk and vanilla. Serve warm or cold, sprinkled with ground cinnamon on top.
Store leftovers in the fridge for a few days. Reheat on low in a pot on the stove. Add a splash of milk it needed, to thin it out.
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Mix-In Ideas: Add your choice of coconut, nuts, or dried fruit.Brown Rice: Follow my instructions for my Brown Rice Pudding.
This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It’s so versatile and can be seasoned in so many ways. My kids love eating these tofu nuggets! Looking for more vegetarian recipes? You have to try Vegetarian Stuffed Peppers, Quinoa Burger,…
This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It’s so versatile and can be seasoned in so many ways. My kids love eating these tofu nuggets!
What I love most about this Air Fryer Tofu is you’re left with crispy little protein nuggets that are a blank canvas for seasoning and serving in so many different ways. Toss them into pad thai, curry, top on a Buddha Bowl, in a wrap, or on a salad. We also enjoy dipping air fryer tofu nuggets in sweet and sour sauce, ranch dressing, or even BBQ sauce.
The air fryer gives tofu the perfect crispy outside without all the extra fat and calories of deep frying. I’d love to teach you how to use your air fryer, if you need any help!
How to Make Air Fryer Tofu:
Press the Tofu: We want to remove as much liquid from the tofu as possible, so it can get crispy in the air fryer. Cut your tofu slab in half lengthwise and wrap each half in several paper towels. Lay the halves side by side and place a large cutting board on top. Place something heavy on the cutting board (a block of knives, cast iron pan, a few cans) and rest for 15 minutes to allow liquid to be pressed out of the tofu.
Cut and Season: Cut tofu slabs into ½’’ cubes or smaller (the smaller the cubes, the crispier the tofu will air fry). Mix cornstarch, salt, pepper, garlic powder, and onion powder in a ziplock bag, tofu and gently toss to coat on all sides.
Air Fry: Preheat air fryer to 400 degrees F. Place tofu in single layer in air fryer. Spray the top of the tofu with cooking spray, air fry for 5 minutes, flip, and repeat once or twice more, until it’s crisp to your liking.
Make Ahead and Freezing Instructions:
To Make Ahead: Tofu can be pressed then cut up to a day or two in advance. Once pressed, store in airtight container in the refrigerator.
To Store: Cooked tofu can be stored covered in the fridge for up to 4 days. Reheat in the air fryer or in a hot pan for a few minutes.
This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It's so versatile and can be seasoned in so many ways. My kids love eating these tofu "nuggets"!
Press Liquid From Tofu: cut your tofu slab in half lengthwise and wrap each half in several paper towels. Lay the halves side by side and place a large cutting board over top. Place something heavy on the cutting board (a block of knives, cast iron pan, cans) and let it rest for 15 minutes, to press some of the liquid out. The more liquid removed, the crispier it will get.
Mix Seasoning: Add cornstarch, salt, pepper, garlic powder, and onion powder to a ziplock bag.
Cut Tofu: Cut tofu slabs into ½’’ cubes or smaller (the smaller the cubes, the crispier it will get). Add tofu to seasoning mixture and gently toss to coat on all sides.
Air Fry: Pre-heat air fryer to 400 degrees F. Place tofu in single layer (trying to separate them so that they don’t touch) in air fryer, cooking in multiple batches if needed. Spray the top of the tofu with cooking spray and air fry for 5 minutes. Open the basket, flip tofu, spray tops again and air fry 3-5 more minutes or until crisp to your liking.
Serve Air Fryer Tofu with dipping sauce or add to your favorite bowl, burrito, wrap, or salad.
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Seasonings: tofu will take on the flavors of whatever seasoning is added. Play around with seasoning to pair the crispy tofu with many different types of cuisine, like Mediterranean (season with Za’atar, Harissa or sumac), Italian (season with Italian Seasonings), Cajun (season with Slap Ya Mama cajun seasoning) and Thai or Indian (season with Curry powders)Make Ahead Instructions: You can press and cut the Tofu up to a day or two in advance. Store in airtight container in the refrigerator.Storage Instructions: Store cooked tofu covered in the fridge for up to 4 days. Reheat in the air fryer or in a hot skillet for a few minutes, until crisp.
This Ginger Shots recipe is ready in just 10 minutes and costs a small fraction of what it does at the store. It’s fresh, flavorful, and delicious! If you also love yummy drinks to start your day, you have to try our Green Smoothie, Strawberry Banana Smoothie, Vanilla Protein Shake, or Chocolate Protein Shake! How…
This Ginger Shots recipe is ready in just 10 minutes and costs a small fraction of what it does at the store. It’s fresh, flavorful, and delicious!
Homemade Ginger Shots: Your Secret Weapon Against Overpriced Wellness
We’re a little obsessed with these Ginger Shots that give your immune system a healthy boost (you can read what the experts have to say about why Ginger Shots are good for you, here), and our homemade recipe is SO much more affordable. These are often $3 each at the grocery store. With this recipe, you can make five days of ginger shots for a fraction of the cost. Plus, no fancy juicer needed; just a blender and strainer and you’ll be enjoying your ginger shot in 10 minutes. You just became your own wellness boss.
How to make Ginger Shots:
Blend: Add pineapple, ginger, and water to a blender and blend on high speed until smooth.
Strain through a fine mesh strainer. Stir in lemon juice, ground turmeric, and add a dash of cayenne, if you like a little kick of heat. Enjoy homemade ginger shots in a 2 oz portion, 1x daily. Store leftovers in the fridge for up to 7 days.
Storage Instructions:
To Store: Keep leftovers in the fridge for up to 7 days. Enjoy a 2oz portion each day.
We love starting our day with these homemade Ginger Shots, made in just 10 minutes and they cost a small fraction of the store-bought counterpart. What a flavorful and delicious way to boost your immune system.
Add pineapple, ginger, and water to a blender and blend on high speed until smooth. Strain through a fine mesh strainer. Stir in lemon juice, ground turmeric, and add a dash of cayenne, if desired.
To serve, enjoy a 2 oz portion, 1x daily. Store leftovers in the fridge for up to 7 days.
Notes
Yield: 10oz (1 ¼ cups) Serving Size: 2oz (makes 5, two oz portions)
Homemade Taco Seasoning is the flavor hero of our Taco Night.
