Fajita Seasoning Recipe & Menu Monday

You know I'm all about convince, right? I love taking short cuts (check out my shopping + cooking time saving tips) when it comes to cooking in the kitchen, but I would never sacrifice taste or quality just to shave a few minutes off. For the longest time I bough the seasoning for our tacos and fajitas in the little packets from the store -- and we make a lot of Mexican food here in our house, so I was buying it for at least one meal a week. After a while I got SO sick of that specific taste packaged taste that I started avoiding making some of our favorite dishes that called for those little packets. No Mexican food, so sad.

Then it finally occurred to me that I could make my own seasoning. Duh! Why had I not thought of that before? I've been trying a few different recipes for the last few months and I've finally found a balance of spices we LOVE and I can stand behind enough to share it here! You can, of course, add more of less of anything you like to adjust it to your own taste.

Below are all of the details you'll need to make your own Fajita Seasoning Mix. I promise that once you make your own seasoning you'll never go back to the packaged stuff!

 
Makes enough to season 2 1/2 lbs of chicken, so you could probably use it for two nights of fajitas.

INGREDIENTS
2 tablespoons Corn Starch 

4 teaspoons Chili Powder 

2 teaspoon Kosher Salt 

2 teaspoons Paprika 

1 teaspoon Sugar 

1 teaspoon Onion Powder 

3/4 teaspoon Cumin 

1/2 teaspoon Garlic Powder 

1/2 teaspoon Cayenne Pepper

DIRECTIONS

1. Combine the dry ingredients in a container with a tight fitting lid, shake until combined.

2. Cook chicken in a large pan on the stove (coat pan with cooking spray first) over medium heat. Once the chicken is cooked through, sprinkle it with about half of the seasoning in your jar and pour about 1/4 a cup of water over the top. Bring to a boil, then turn down to low and let simmer while the liquid adsorbs, for about 10 minutes. Serve in tortillas, with grilled peppers and onions, and all the fixings!

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Some weeks I have zero motivation to pick recipes for the week. When that happens I usually end up asking Keith for suggestions or just fall back on some of our favorites. Then at other times, like this week, I have so many ideas for what to make that I have narrow things down from a huge list.

This week I'm really excited about quite a few of these recipes! Here's what's happening in our kitchen this week:

clockwise from the top left:

BBQ Chicken Salad with Cilantro Lime Ranch

Slow Cooker Root Beer Pulled Pork

Chicken and Veggies Pasta Bake

Grilled Key Lime Chicken

Shrimp Cobb Salad with Cilantro Lime Vinaigrette