Homemade Taco Seasoning

Those little packets in the grocery store are convenient and easy, but so is making your own seasoning blend - minus the excess sodium and preservatives.

I customize our seasoning blends for the adults and bambinos in the house.

We love Mexican food and use this Taco Seasoning to spice up refried beans, black beans, soy beef crumbles, tofu, even veggies for fajitas.  You'll love the extra boost of flavor this seasoning blend adds, and you'll feel good about using it.

Ingredients:

2 tablespoons chili powder (adjust this up or down based on your tolerance.  I used Indian chili powder for a less smokey flavor)
3 teaspoons ground cumin
2 teaspoons black pepper (coarse or fine - your preference)
1 - 1.5 teaspoons sea salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 - 1/2 teaspoon crushed red pepper flakes (I left this out in bambino's version)

Easy right?  You probably have most of these ingredients on hand.

Love cumin?  Add a little more.  Looking for less spice? Omit the red pepper.  This recipe is super versatile.


Directions:

Combine spices into a bowl and give it a big stir until combined.

Store in an airtight container.  


Happy Cooking and Happy Styling!

Deliciously Stylish - Kids Edition: Zucchini Tots 2 ways

They say everything is bigger in Texas - that includes the zucchini.  Finding myself with an abundance of fresh zucchini, we had these delicious veggie tots 2 ways this week.

The first was baked in a mini muffin tin. . . perfect for a bite sized afternoon snack.

The second was formed into a cutlet. . . a more substantial kid friendly lunch or dinner.

Both were crispy, crunchy, packed with flavor and deliciously stylish.  Play around with different herbs and cheeses.  It's a great way to introduce new flavors and textures to your bambinos.  Mine loved the addition of fresh basil and Italian cheese.

Both pair well with marinara sauce or homemade ketchup.

Zucchini Tots

Zucchini Cutlets

Zucchini Tots (made in mini-muffin tin)

Ingredients:

1 cup grated zucchini
1 Organic, Free Range Egg
1/4 cup grated carrot
1/4 cup shredded cheese (mexican or italian blend, feta - choose your favorite!)
1/4 cup seasoned bread crumbs
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano

Directions:

1. Pre-heat oven to 400 degrees
2. Spray mini-muffin tin with cooking spray
3. Grate Zucchini and Carrot into a bowl
4. Squeeze out excess water (I do this in a sieve or you can wring out the water using a paper towel)
5. Combine all ingredients into a larger bowl and mix well
6. Use a mini ice cream scoop or 2 spoons and fill mini-muffin cups up to the top
7. Using the back of a spoon, push down the filling so it is compact
8. Bake at 400 degrees for 15-18 minutes - until the tops are golden brown
9. Optional - top with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top

Recipe yields 12 tots


Recipe adapted from Skinny Taste


Zucchini Cutlets

Ingredients:

1 cup grated zucchini
2 Organic, Free Range Eggs
1 cup Reduced Fat Bisquick Mix
1/4 cup finely diced onion (can substitute with grated carrot)
1/2 cup shredded cheese (mexican or italian blend, feta - choose your favorite!)
1/4 cup seasoned bread crumbs
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano

1 cup seasoned bread crumbs to roll cutlets in
Olive Oil to drizzle on top prior to baking

The Bisquick helps these cutlets rise a bit while baking and also helps keep it's shape.  A little drizzle of olive oil helps them brown and toasts the breadcrumbs for a cutlet that is crispy on the outside and soft and flavorful on the inside.

Directions:

1. Pre-heat oven to 400 degrees
2. Spray mini-muffin tin with cooking spray
3. Grate Zucchini and Carrot
4. Squeeze out excess water (I do this in a sieve or you can wring out the water using a paper towel)
5. Combine all ingredients into a bowl and mix well
6. Pour 1 cup of seasoned breadcrumbs into a shallow dish
7. Use a mini ice cream scoop or 2 spoons and form a ball
8. Roll each ball in bread crumbs until coated on all sides
9. Place on baking sheet lined with foil or parchment paper
10. Using the back of a spoon, push down so that it flattens out a bit
11. Bake at 400 degrees for 15-18 minutes - until the tops are golden brown
12. Optional - top with a drizzle of olive oil prior to baking for a crispy, crunchy top

Recipe yields 20-24 cutlets


Happy Cooking and Happy Styling!  Because kids eat with their eyes first too!

Homemade Ketchup

Making homemade ketchup is deliciously simple. I love being able to control the quality and quantity of the ingredients that are added.

There are a lot of great ketchup's out there - organic, low sugar and even flavored - but many contain additives or high fructose corn syrup.  Who needs that when it just takes a few ingredients that you probably already have at home to whip up a batch of your own.

Get your kids involved - they'll have fun helping measure the ingredients, stirring, and of course helping you taste the finished product!

Ingredients:

6 oz can Organic Tomato Paste
1/2 cup White Vinegar
1/4 cup Honey or Agave 
1/4 cup Water
1 teaspoon Sugar
3/4 teaspoon Sea Salt
1/4 teaspoon Onion Powder
1/8 teaspoon Garlic Powder

We all know Honey has great health benefits, but did you know that using local honey can actually help with some seasonal allergies?!  

Want to spice things up? Add a teaspoon of chipotle peppers in adobo or more if you are in a spicy mood!

Directions:

1. Combine all ingredients in a sauce pan
2. Whisk and bring to a boil
3. Reduce heat and simmer for 20 minutes
4. Stir every few minutes
5. Let cool to room temperature and then store in a container in the fridge



Happy Cooking and Happy Styling! 



Recipe adapted from Skinny Taste

Challah French Toast with Nutella, Mascarpone Cream and Berries

Buttery, Golden Delicious, Melt in your Mouth French Toast.

This breakfast treat is dressed up by using Challah bread and flavored with cinnamon, nutmeg and vanilla.  A whipped Nutella and Mascarpone Cream sends this dish over the top!

Ingredients: 

3 eggs
3/4 cup milk (I used a combination of milk and fat free half and half)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
4 slices Challah Bread 

1/2 cup Mascarpone Cheese
1/4 cup Nutella

Sliced Berries

Powdered Sugar for dusting
Real Maple syrup (optional)


Directions:

1. In a large, shallow dish - whisk together eggs, milk, vanilla, cinnamon and nutmeg
2. Slice Challah into 1 inch thick slices
3. Soak bread in egg mixture for 60 seconds on each side
4. Melt butter in a pan on medium heat and cook slices for 2-3 minutes on each side until golden brown
5. Keep slices warm in a 250 degree oven while cooking the remaining pieces
6. Whisk together room temperature Mascarpone Cheese and Nutella
7. Slice and mix together assorted berries

Serving Suggestion:

Cut each slice of french toast in half and arrange on a plate. Add 1-2 tablespoons of Nutella on the side for dipping.  Garnish with mixed berries and a dusting of powdered sugar.  A little drizzle of maple syrup finishes off this decadent breakfast treat.

Serves: 4 (1 slice each)


A simple, yet elegant, deliciously stylish, French Toast.


Happy Cooking and Happy Styling!

Deliciously Stylish - Kids Edition. Mini Vegetable Frittatas

Mini Frittatas are a healthy and deliciously stylish start to any morning.  I make a batch on the weekend and warm these up throughout the week.  They are perfect for adults and bambino's.  

Full of protein, calcium and lots of vitamins and goodness from veggies - and they are super cute as a bonus!

Use your favorite veggies and cheeses - anything goes.  Experiment with different flavors - your kids will love trying new veggies and cheeses especially when it's shaped like a cute little mini muffin.  

Ingredients:

- 4 Organic, Free Range Eggs
- 1/4 cup Milk
- 1/4 cup Shredded Cheese
- 1 cup diced, cooked vegetables
- Salt and Pepper to taste

Directions:

1. Pre-heat oven to 375 degrees
2. Whisk eggs and milk in a bowl
3. Add in cheese and stir
4. Finely dice 1 cup of already cooked veggies
5. Combine and add salt and pepper
6. Spray a mini muffin pan with cooking spray
7. Fill each cup 3/4 full
8. I like to add a tiny sprinkle of cheese on top of each frittata
9. Bake at 375 degrees for 8-10 minutes
10. Run a knife around each frittata after they come out and enjoy warm or at room temperature

These will keep in the fridge for a few days or can be frozen and thawed out when you are ready to serve.  They go quickly so make a double batch today!


Thara's notes:

Vegetables: I prepare a bunch of vegetables each week and have it on hand to add into bambino's meals each day.  This is a great way to use up those vegetables at the end of a week.  

My favorite combinations are:

- spinach, mushrooms, onions and feta
- green pepper, onion, mushrooms and Mexican blend cheese
- cauliflower, potato, carrot and Italian blend cheese
- zucchini, spinach, mushroom and goat cheese
- for your older tots - try some pickled jalapeno's for an extra kick

**These don't bake for very long so I suggest using left over vegetables or cooking your vegetables before adding into the egg mixture.

Cheese: Add in your families favorite cheeses.  Kids love to try new flavors so don't shy away from feta, goat cheese, even pepper jack.


Happy Cooking and Happy Styling!  Because kids eat with their eyes first too!

Deliciously Stylish - Kids Edition. Cheesy Vegetable Bake

Looking for a quick and easy recipe for your toddler?  Of course you are!!!  You're a busy parent and sometimes getting a nutritious meal on the table for your toddler, let alone for yourself, can be a challenge.

This cheesy vegetable bake is super simple and takes just a few minutes to prep. The good news is that everyone in the family can enjoy it, so no need to make a separate meal tonight!  

This recipe comes together in 1 bowl and can be adapted to suit your families favorite vegetables and spices.  It takes just a few minutes to prep meaning you may even get to relax a bit during nap time!

I prepare a bunch of vegetables at the beginning of each week and add it into my bambino's meals each day. 

 Some of his current favorites are: 

- caramalized carrots (salt, pepper, turmeric, pinch of sugar, olive oil)
- roasted cauliflower (salt, pepper, cumin, turmeric, olive oil)
- spicy Indian green beans (salt, pepper, red pepper, mustard seeds, turmeric, asafoetida, olive oil) 
- crispy potatoes and onions (salt, pepper, red pepper, olive oil)
- roasted asparagus (salt, pepper, turmeric, olive oil)
- pan fried okra (salt, pepper, red pepper, mustard seeds, turmeric, asafoetida, olive oil)

Ingredients:

- 3/4 cup Reduced Fat Bisquick Mix
- 1 1/2 cups Milk (I used 2% and a splash of whole milk)
- 1 1/2 cups Shredded Cheese - play around with what flavors your family likes
     (Cheddar, Pepper Jack, Monterrey Jack, Mozzarella, Mexican Blends)
- 3 eggs
- 1 - 1 1/2 cups diced, cooked vegetables.  Today I added: carrots, cauliflower and asparagus.  I've also made this with green beans, black olives, mushrooms, peppers and onions, zucchini - use whatever you like and have on hand!
- Season to taste with salt and pepper.  Try Italian Herbs, Cumin, Paprika - the big kids and little kids will love the extra flavor!

Directions:

1. Pre-heat oven to 400 degrees
2. Spray Glass Baking Dish with Pam (square or 9" pie plate)
3. Mix together bisquick, milk and eggs
4. Add in cheese and vegetables and stir together
5. Add in any seasonings you like.  **Since my veggies were already cooked and seasoned, I only added salt and pepper.
6. Bake at 400 degrees for 25-30 minutes

Serving Suggestion:

If you went the Italian route - serve with warm marinara sauce and a salad
If you went the Mexican route - serve with salsa, sour cream, avocado, cilantro-lime rice
or Enjoy on it's own with a little hot sauce

This warms up great the next day.


Happy Cooking and Happy Styling! Because kids eat with their eyes first too!

Baked Croissant French Toast with Blueberries

Buttery, Flaky, Creamy, Decadent Baked Croissant French Toast with Blueberries

A cross between Bread Pudding, Baked French Toast and a Cream Cheese Danish.  It's pure heaven on a plate.  Seriously, it's that amazing.


Ingredients:

- 3 large croissants cut into large bite size pieces (approx. 5 cups)
- 1 cup fresh or frozen blueberries
- 8 oz softened cream cheese (low fat works too)
- 2/3 cup sugar
- 2 eggs
- 1 cup milk (I used 2%)
- 1 tsp vanilla extract
- 1 tablespoon confectioners sugar (for garnish)

Directions:

1. Preheat oven to 350 degrees

2. Place croissant pieces in a 9" square oven safe dish.  8x10 or 9x11 would work just as well.
Sprinkle 1 cup of blueberries all over the top

3. Beat softened cream cheese, sugar, eggs, milk and vanilla with an electric mixer

4. Pour mixture evenly over the croissant pieces and blueberries and let it sit for 20 minutes

5. Bake at 350 for 35-40 minutes until it is golden brown and the custard is set.  I covered the dish with foil when there was 10 minutes left on the timer just to prevent the top from browning too much

6. Dust with confectioners sugar and serve warm

7. Try not to eat the whole pan!

Happy Cooking and Happy Styling!

Recipe adapted from: Kraft