Gifts from the Kitchen - Day 2 (Tex-Mex Seasoning Mix)

Today's Gift from the Kitchen is a quick multi-purpose dry mix that you can give along with a few recipe cards for suggested use. No cooking skills required, just measure, dump, and stir!

Gift from the Kitchen #2
A multi-purpose mix that is super simple to make!

Tex-Mex Seasoning Mix

Here's what you'll need:

2 tablespoons dried parsley flakes
4 teaspoons dried minced onion
4 teaspoons chili powder
3 teaspoons dried minced chives
3 teaspoons ground cumin

Here's what you do:

In a small bowl, combine all ingredients. Store in an airtight container, in a cool dry place, for up to 6 months. Yield: approximately 6 tablespoons.

Include these recipe suggestions with your seasoning mix:

Tex-Mex Dip
1/2 cup mayonnaise
1/2 cup sour cream
Corn chips

In a small bowl, combine mayonnaise, sour cream, and 4 1/2 teaspoons seasoning mix. Stir to combine. Serve with corn chips.

Tex-Mex Chicken:
7 cups uncooked wide egg noodles
1 lb. process cheese (Velveeta), cubed
1 cup (8 oz.) sour cream
2 tablespoons milk
3 packages (6 oz. each) ready-to-use Southwestern chicken strips
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained

Cook noodles according to package directions.

Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted.

Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.

Drain noodles; add to sauce and toss to coat.

P.S. The cute canister and recipe cards came from the dollar section at Michaels.

1 comment:

Mandi Shandi said...

Holy Cow! You've been busy girl! I just caught up on all of your posts and you have given me way too much to take in during one visit. I'll be back tomorrow to copy down some of these fab recipes!