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.