Homemade Taco Seasoning

 Making tacos but don't have a packet of seasoning mix? Never fear, you probably have the ingredients in your spice rack!  This recipe is super easy...literally takes longer to locate the spices than to make the seasoning.  Give it a try!  

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/8 tsp ground coridander (optional)

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

Place all ingredients in a Ziploc.  Seal and shake to mix.  Store in a cool, dry place.   

Jennifer Aniston Salad

This salad reminds me of tabbouleh salad.  It's yummy.  Cook a full cup of bulger wheat for the recipe.  If making ahead of time, don't add the cucumbers and pistachios until just before serving.

Jennifer Ansiton Salad

3.5 cups cooked bulgur wheat (approximately 1 cup dry) 

2-3 chopped small cucumber

1/2 cup chopped parsley

1/2 cup chopped mint

1/3 cup chopped red onion

1/2 cup chopped pistachios

1 (15oz) can chickpeas, drained and rinsed (can also baked in the oven or air fried for some extra crunch)

Juice of 1 lemon

1/4 cup extra virgin olive oil

Salt & pepper (to taste)

1/2 cup crumbled feta

Mix salad ingredients.  Whisk together lemon and olive oil.  Season dressing with salt and pepper.  Fold into salad and serve. 

The Best Baked Salmon

I found this recipe for baked salmon on the Food Network website.  It was called "the best baked salmon" and they're not kidding.  I usually make a honey mustard salmon, but my kids told me they were sick of it, so I found this one.  It was excellent! I doubled the recipe because I had a large 3 lb salmon filet from Aldi (same size at Costco salmon filets).  The only change I made was that I used dried parsley instead of fresh (used about 1/4 cup for my doubled recipe)

Ingredients

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1/4 cup panko breadcrumbs

1/2 cup parsley leaves, chopped

2 tablespoons unsalted butter, melted

1 1/2 pounds skin-on salmon fillet, preferably center-cut

1 tablespoon Dijon

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.