Showing posts with label MARINADES. Show all posts
Showing posts with label MARINADES. Show all posts

Monday, April 1, 2013

Homemade Item: FAJITA SEASONING



Don’t you love spicy fajitas? I’ve tried a few pre-packaged but they just weren’t up to par with what I look for in fajita flavor. So what did I do? I just made my own and I love it! I’m sure you will too.

 
This makes enough for two chicken breasts, but you could easily double, triple, or quadruple the recipe to store some for later.

In a large bowl mix together the following:

CHICKEN BOUILLON

CHILI POWDER

SALT

SUGAR

SMOKED PAPRIKA
 
ONION POWDER

GARLIC POWDER

BLACK PEPPER

CAYENNE PEPPER

CUMIN

Mix it all together and TADA, Home Made Fajita mix.


Fajita Seasoning Mix

Makes: ¼ cup of seasoning, enough for 2 chicken breasts

Ingredients:

2 teaspoons Chicken Bouillon
2 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Smoked Paprika
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper
¼ teaspoon Cumin

Directions:

Mix all the ingredients together in a bowl.

To make Chicken Fajitas, spread the mix over the chicken before cooking.











Thursday, March 28, 2013

Rotating Recipe: ZESTY BALSAMIC MARINADE



Here is another great recipe that will help you rotate your food storage
The golden rule in food storage is store what you eat and eat what you store.
These “Rotating Recipes” will help you eat what you store.

ROTATING RECIPE:
ZESTY BALSAMIC MARINADE


Here are the Items that you will rotate:
  •  McCormick Marinade
  •  Vinegar

Saturday, December 1, 2012

McCORMIC MARINADES: Chipotle Lime Meat Marinade



FEATURED ITEM:
McCORMIK MARINADES


WHY STORE THIS ITEM:
  • These little packets are bursting with great flavor and because there are so many different flavors you are sure to find one that meets all the needs of your family.
  • The package says it has an expiration date of 18 months and if you get them really fresh they last up to 2 years.
  • These marinades require just a little bit of oil, water, and sometimes vinegar to mix up but you could always use it as a dry rub if you didn’t have those.
  • Any type of meat will work with most flavors because they are very versatile.