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 made these today, for something different.  I have never made them before, and I would again!  They were not too vanilla-y, but more than regular old cookies.  

1 1/3 cups softened butter

3/4 cup granulated sugar

1 1/4 cups firmly packed light brown sugar

2 eggs

4 teaspoons vanilla extract

3 1/4 cups flour 

1 teaspoon baking soda

3/4 teaspoon salt

12 ounces chocolate chips

1 cup coarsely chopped walnuts

BEAT butter and sugars in a Kitchen Aid on a medium speed until light and fluffy.  Add eggs and vanilla; mix well.  Gradually beat in flour, baking soda, and salt until well mixed.  Stir in chocolate chips and walnuts.  

DROP  by rounded tablespoons about 2 inches apart onto ungreased cookie sheets.  

BAKE in preheated 375ºF oven 8-10 minutes or until lightly browned.  Let cool on cookie sheet for about a minute.  Cool on paper towels.  

MAKES about 5 dozen.

I really liked these.  They baked out a little more flat than traditional chocolate chip cookies so that made it easy for them to get a little crisp.  I just made sure to pull them before they turned into hockey pucks.  The vanilla flavor was really, really, good.

The original recipe called for 1 1/4 cups granulated sugar and 1 cup brown, but I only had 3/4 cup white sugar so I modified it a little based on that.  

Make sure to add the nuts, they really add a lot and the non nut lovers will shy away, leaving more for you.    

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!