Homemade Taco Seasoning

I’ve been spending a lot of money on taco seasoning lately. Love taking several pounds of meat (chicken, turkey or pork) from our bulk store, little water or stock, taco seasoning, and putting it all in the crock pot!! I’m a cook and freeze kind of girl and when a large part of our meal can come from the freezer the evenings become all kind of easy.

What was I writing about? Oh, right, taco seasoning…

I also love taking what I actually like in prepared foods and making them fresh myself. Not sure why it took me this long to figure out my own Taco Seasoning, it really is simple. I started with several recipes and now I’ve found what I like. Below you’ll find the inspiration recipes and my final tasty choice.


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


3/4 cup dried minced onion
1/4 cup salt
1/4 cup chili powder
1 Tbsp. dried oregano
2 Tbsp. each cornstarch
1 Tbsp. crushed dried red pepper
1 Tbsp. dried minced garlic
1 Tbsp. ground cumin

#3 (from the same page as #2)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


1/2 cup chili powder
1/2 cup cumin
1/2 cup oregano
1/2 garlic powder
1/4 cup onion powder
1/4 cup minced onion
3-4 Tablespoons cayenne pepper
4-6 Tablespoons sea salt
3 Tablespoons arrowroot powder (optional)


1 teaspoon salt
¼ teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon ground dried hot red pepper flakes (or more or less to taste)
1 teaspoon sugar
¼ teaspoon garlic powder, or 2 cloves fresh garlic, peeled and chopped fine
1 medium onion, peeled and chopped fine (or substitute 2 teaspoons onion powder

Since my kids are eating the meat I’ve left out the heat. After trying the recipes above I tried: less chili powder, more paprika, more oregano, less cumin, LESS salt, less pepper, pinch cinnamon, cloves & a pinch of nutmeg…ding, ding, dong, yum that’s tasty!!

  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch cinnamon, cloves & nutmeg

I put everything in a coffee bean grinder (I have one that only grinds my herbs, although some coffee grounds might be good here too, but not herbs in my coffee, yuck!!), pulse for a couple of seconds and that’s it! Use it all within about 6-months. Most sites talked about putting a couple of tablespoons of seasonings for each pound of meat, you probably could lower this a bit, but that’s for you to figure out. Isn’t that great, you can find out what you prefer and do exactly that.

Happy TASTY cooking!!

Poor Gal’s Fish Tacos

All day yesterday all I could think about, besides my long to-do-list, was Fish Tacos.  Sometimes you just get a hankering for something.  I’ve had fish tacos a few times in restaurants and I knew the basics: tortilla, fish and slaw with seasonings to give it a punch.  Well today was not a shopping day, but I thought I could make do with things normally in my frig/freezer, hence the name of the recipe: Poor Gal’s Fish Tacos (i.e. this gal).  The resulting tacos were awesome!!  Here is what I did


  • Tortillas (always have them on hand for the breakfast taco 😉
  • Fish (what ever you like, I always keep some fish in the freezer)
  • 1 Yellow onion
  • 1 Carrot
  • Mayo
  • Olive Oil
  • Pinch salt
  • Pinch sugar
  • Paprika to taste
  • Chili Powder to taste

First get your fish grilling, broiling or baking.  Heat just a little, maybe a tablespoon, of olive oil in a skillet on medium heat.  Slice up the yellow onion and add to the skillet, ensure all your onion pieces are separated and spread evenly throughout your pan.  Add your pinch of salt and sugar to the onions and stir occasionally until the onions begin to become translucent and maybe even that sweet brown color (not black burnt, but sweet brown).  While your onion is cooking take the mayo and add the Paprika and Chili Powder until you get the spicy taste you like, for me it was a couple of good shakes and then another shake of Chili Powder.  Be sure to season your mayo early in the cooking, so the flavors have a chance to meld and get happy.  Slice or mince the carrots.  When your onions are done take them out of the skillet and set aside.  Heat up your tortillas in the already warm skillet.  When your fish and tortillas are ready, start building.  Take a tortilla and smear the seasoned mayo, add the fish, onions and carrots, roll or fold your tortilla and enjoy…yummmm

Hope you enjoy them as much as I did!!

The best Applesauce is your own

What you’ll need: Apples, Vanilla, Sugar, Cinnamon (optional), crock pot and/or stock pot(s), spatula, large spoon, food mill and a bowl it can sit on top of, an extra bowl and freezer storage containers

Here are my tips to making your own best Applesauce:

  1. Buy Apples 🙂 hardy har, I know, but this is the most important step, the combination of apples can make or break your sauce.  I seem to like the combination of mostly Red Delicious, Gala and Rome, but try out your own.  I’ve found with this combination I don’t need to add as much sugar in the end, again personal taste, but think about the sweetness of your apples and how sweet you like your sauce.
  2. Peal off any stickers on your apples, remove their stems and give them all a good washing
  3. Put the whole apples in your crock pot and or your biggest stock pot, don’t fill your pots too high, you’ll need to stir later
  4. Add enough water to cover the bottom of your pot, to help keep the apples from burning, place your lids on top and your pots on the heat
  5. Turn the heat to low or between a 3 and a 4 on the stove.
  6. Last thing you want is to burn your apples, low heat will help, but don’t forget to stir your apples.
  7. Keep stirring occasionally until your apples get mushy.  Depending on how many apples you have in the pot and the type of apples this step could take an hour to several hours.
  8. Once you have apple mush you can take your pot off the heat, but keep the lid on, you want your sauce still warm when you add the sugar.
  9. Grab a spatula, keep that big spoon you were using to stir your apples, a food mill and a bowl it can sit on top of, an extra bowl and freezer storage containers
  10. Place a couple of scoops of apple mush into your food mill and turn the crank.  Don’t forget to turn counter-clock-wise every now and then. Once you’ve gotten out all the sauce you can get, use the spatula to scrap the underside of the food mill and then scoop out the pulp into your extra bowl.
  11. Repeat the previous step until your bowl is full of sauce.
  12. Stir in vanilla and sugar to your liking, remember you can always add more, but you can’t take it out.  You can also add some cinnamon at this point too if you want.
  13. Once you’ve got your sauce doctored to your liking divide it into your freezer containers.  Do not add the lid to your containers until your sauce has cooled and then don’t forget to put your containers in the freezer.
  14. Repeat steps 10-13 until all your apple mush is officially your own best applesauce and all but one is in the freezer.
  15. Now go eat and enjoy some of the very best applesauce, your own