the honorary swedish citizen

The other day, I was looking for Fajita Seasoning at Aldi, but they only had Taco Seasoning.  When I got home, I realized I had to think quick- and make my own.  This recipe is SOOO GOOOOD.  Really, its awesome.  I used it for Chicken Fajita Melts to season the meat and also to cook the peppers and onions in.  

I know people say that you should make your own seasoning to save money, or whatever, but 87¢ for a seasoning packet doesn’t scare me.  I just hate having to hunt through 800 ingredients on the back of the package for MSG.  If you make your own, you know exactly what you’ve put in.  

Another thing that was annoying was having to hunt for hidden gluten or casein when I was gf/cf.  There are lots of things gluten can be listed as, and chances are, it won’t be listed as PLAIN OLD GLUTEN, which makes it hard to know for sure.  Once again, if you make your own, problem solved!

Fajita Seasoning Mix

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

3/4 teaspoon bouillon powder/granules (check for gluten or casein!)

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 cayenne pepper

1/4 teaspoon cumin

If you use this as just a seasoning, you don’t need the cornstarch.  I didn’t have it when I made this, so I didn’t put it in.  Its just used to thicken the “juice” from whatever your cooking.  You’ll survive without it. 

I just got a request for this recipe, and its just so good, I thought I would post it here, too.  Its simple, inexpensive, and really glams up something boring.

Sommar’s Peanut Sauce

1/3 cup natural peanut butter (the regular kind works just fine, just staying true to the recipe)

2 cloves of garlic, chopped

2 tablespoons lemon juice

2 tablespoons soy sauce

1 teaspoon sugar

1/3 cup water

a little cayenne pepper to taste

Place all of your ingredients in a bowl and stir well.  

Microwave for 30 seconds.  Stir.  Repeat if necessary.  Pour over chicken, noodles, vegetables, or pizza!

serves 4 prep 15mins cook 20 mins

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons plus 1 teaspoon dijon mustard

salt and pepper

1 orange, peel and pith discarded, cut into segments

1 1/4 pounds skinless, boneless chicken breast

1/3 cup heavy cream

1/2 teaspoon chopped fresh tarragon

1 head red-leaf lettuce, torn

1.  In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar, and 1 teaspoon mustard; season with salt and pepper.  Add orange segments.

2.  Season the chicken with salt and pepper.  In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.  Add the chicken and cook, turning once, until golden and cooked through, 12-15 minutes; transfer to a plate and cover to keep warm.

3.Lower the hear to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits.  Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cool until slightly thickened, about 1 minute.

4.  Add the lettuce to the orange mixture and toss to coat.  Slice the chicken against the grain 1/2 inch thick and place on a platter.  Spoon the sauce over the chicken and serve with the salad.