Taco Seasoning

It may be easier to pick up a packet of taco seasoning from the store, but it is also loaded with sodium and, in a lot of cases, unnecessary preservatives. Instead, make your own using this simple recipe. You can also double, triple, or even quadruple the amount so that you can always have your taco seasoning on hand.

This is an original McCracken Egg recipe.

Servings:
About 3 tablespoons

Ingredients:
2 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)




Directions:
Mix all ingredients together and store in an airtight container.

Simple!

Buttermilk Biscuits

One of my favorite things is warm buttermilk biscuits. As easy as it is to pull them out of a can, nothing is better than fresh, homemade biscuits. This recipe is quick and easy and is perfect with sausage gravy or just plain jam.

The original recipe was courtesy of Cooking Light and modified by McCracken Egg.

Servings:
About 8 large biscuits

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup low fat buttermilk
3 tablespoons honey







Directions:
Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, whisk together the flour, baking powder, and salt.

Cut in butter using a pastry blender or two knives until the mixture resembles coarse meal.

In a small bowl, whisk together the butter milk and honey and add the mixture to the flour.

Stir just until moist and evenly combined, but do not over mix.

Turn dough out onto a lightly floured surface and, with lightly floured hands, knead the dough about four times.

Roll the dough into a rectangle of about 1/2 inch thickness and lightly dust with flour.

Fold the dough into thirds, as if you were folding a letter for an envelope, and then thirds again so
that it makes a square.

Repeat the process and then roll the dough out to about 3/4 inch thickness.

Cut with a 3-inch biscuit cutter and place on a greased baking sheet and repeat until dough is used up.

Bake for 10-12 minutes, or until golden.

Remove immediately and place on a wire rack.

Serve warm.

Tips:
Make sure your biscuit cutter is sharp. A dull edge seals the sides of the biscuit and will not allow it to rise.

Lily's Spaghetti and Meatballs

With a little adult supervision, kids can enjoy cooking too! My daughter really loved making the sauce and meatballs for this recipe and everything turned out delicious. Be sure to let them take control and add the ingredients themselves. It will help them learn about measurements and they will feel very special for helping contribute.

The original recipe was courtesy of Williams Sonoma's Fun Food recipe book and modified by McCracken Egg.

Servings: About 6

Ingredients:

1 1/2 teaspoons minced garlic, about 1 clove

3 tablespoon extra virgin olive oil

2 cans (15 ounces each) tomato sauce

4 1/2 teaspoons salt, divided

3 1/2 teaspoons oregano, divided

1 pound ground beef

1 large egg

6 saltine crackers, crushed

1/4 teaspoon ground pepper

16 ounces dry spaghetti

Shaved Parmesan cheese for serving, optional

 

 

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat.

 

Add the minced garlic and sauté for about 1 minute. (Let the child stir the garlic so they can smell how fragrant it becomes while cooking.)

 

Add the tomato sauce, 1 1/2 teaspoons of salt, and 2 teaspoons of oregano. Bring the sauce to a simmer. (Be sure the child sees the small bubbles that form to make the sauce simmer.)

 

Reduce the heat to low and partially cover the skillet with a lid. Simmer for 15 minutes, stirring occasionally.

 

While the sauce is simmering; thoroughly combine the ground beef, egg, crushed saltines, 1 teaspoon of salt, the remaining oregano, and ground pepper in a small mixing bowl with your hands or a mixing spoon. (This is also another great step for the child to do. They can wear food gloves that may be a little big or not. Either way, they will enjoy getting their hands "dirty" to mix the meatballs.)

 

Using you hands, collect a rounded tablespoon of the meatball mixture and roll it between your palms to create a meatball. Set aside on a plate and repeat the process until all of the meat has been formed. (Show the child how to do one and then let them do the rest unless they need help.)

 

Turn the heat up on the sauce to medium to medium high.

 

Using tongs, carefully add the meatballs to the sauce to cook. Cook for three minutes, turn, and repeat the process 3 or 4 times until the meatballs are cooked through. (Let the child remove a meatball and cut it in half to see what it looks like when it is cooked through.)

 

Remove the skillet from the heat and cover to keep warm.

 

While the meatballs are cooking, prepare the spaghetti by adding it to 3/4 pot of  boiling water with 2 teaspoons of salt and the remaining olive oil. Cook for about 10 minutes, or according to package directions.

 

Drain the pasta.

 

Serve pasta topped with sauce, meatballs, and cheese if desired.

 

Tips:

Let the child do as much of this recipe as they can on their own. It is simple enough that they should only need minimal heat. Always help with the heated items including cooking and draining the pasta. 

 

Basic Crepes

One of my favorite things about going to visit my family in North Carolina is that my mom will normally make Crepes, Caviar, and Mimosas for Sunday brunch. So now, my new Christmas tradition is to make the same for my family. These are so simple to prepare and work wonderfully with caviar, fruit, jam, or any other desired topping.

This recipe was inspired by one posted on AllRecipes.com.

Servings: 10 Crepes

Ingredients:
1 1/2 cups all-purpose flour
3 eggs
1 cup skim milk
1/2 cup water
1/4 teaspoon salt
3 tablespoons butter, melted








Directions:
In a medium mixing bowl, incorporate the eggs into the flour with a whisk. It will be very clumpy.

Whisk in the milk a 1/4 cup at a time until thoroughly combined.

Add the water and continue to whisk.

Add the salt and the melted butter and whisk until combined and smooth.

Spray a small skillet with cooking spray and heat over medium heat.

Add just enough batter to cover half of the bottom of the skillet.

Lift the skillet and tilt in a circular motion until the bottom of the skillet is coated evenly.

Let the crepe cook for about 20-30 seconds or until slightly golden.

Use a spatula to flip the crepe and repeat the cooking process on the other side.

Serve with your favorite toppings.

Tips:
Use the whisk like a potato masher to gently fold the eggs into the flour. This prevents it from clumping severely in the whisk or dirtying other dishes by using an extra utensil. The batter will thin out when the milk is added.

Use a large measuring cup with a spout for cooking. It helps with pouring and to prevent dripping.

Move quickly when tilting the pan and cooking the crepes. The entire process, start to finish, only takes about 15 -20 minutes.