Homemade Taco Seasoning

1/2 C. plus 2 Tbsp Chili Powder

2 1/2  tsp Garlic Powder

2 1/2 tsp Adobo Seasoning

2 tsp Cayenne

2 1/2 tsp Crushed Red Pepper Flake
2 1/2 tsp Dried Oregano

1 Tbsp plus 2 tsp Smoked Paprika

5 Tbsp Ground Cumin

3 Tbsp. plus 1 tsp Sea Salt

3 Tbsp. plus 2 tsp. Freshly Cracked Black Pepper

Mix all ingredients together and store in an airtight containier.  For 1 pound meat, use two tablespoons seasoning with 1/2 cup water.  Simmer until the liquid is cooked up. 

Swiss Chard Artichoke Dip

Kosher salt

1 pound swiss chard, stems removed

1 tbsp unsalted butter

1 clove garlic, minced

2 tsps all-purpose flour

1 1/4 cups milk

1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 1/2 cups grated parmesan cheese
1/4 cup sour cream
3/4 cup shredded white sharp cheddar cheese
1/2 cup canned artichoke hearts, drained, rinsed and rougly chopped
Tortilla chips and salsa, for serving

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Stir in the swiss chard and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.


Melt the butter in a large saucepan over medium heat. Add the garlic and 1/2 teaspoon salt and cook until garlic is fragrant (about 30 seconds). Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, 1 1/4 cups parmesan and sour cream.


Stir in the spinach, 1/2 cup cheddar and artichokes and stir until the combined.  Pour mixture into small baking dish.  Top with remaining 1/4 cup parmasean and cheddar cheese.  Bake 25 minutes, or until bubbly.  I like to broil the dip for the last minute or two in order to brown the cheese. 

Serve warm with tortilla chips.

Classic White Sandwich Bread 101

3 1/2 cups bread flour

2 tsps course Kosher salt

1 1/2 tsps highly active yeast

1 1/2 tbsps honey

2 tbsp canola oil , plus more for bowl and pan

1 1/3 cups cool 1% milk
All purpose flour as needed

Combine 2 cups bread flour with salt, yeast, honey, oil and milk in a stand mixer.  Blend until smooth with bread hook.  With the mixer on low speed, add the remaining 1 1/2 cup flour a little at a time, until the mixture becomes a sticky ball that pulls away from the sides of the bowl. 

Lightly flour countertop and drop dough ball floured surface.  Knead by hand for 1 minute, adding as little extra flour as possible.

Using a little more oil, grease a large bowl.  Shape the dough into a rough ball and put in bowl.  Cover with plastic wrap and let rise for at least two hours (I like four).  Deflate the ball and shape dough into a ball again; let rest on lightly floured surface for 15 minutes, covered.

Using only enough flour to keep the dough from sticking to your countertop, flatten the dough into a rectangle using the palm of your hand.  Fold the long sides of the rectangle to the middle and pinch the seam closed with your fingertips.  Fold the ends of the loaf under. 

Using oil, grease a 9 x 5 inch loaf pan. Put dough, seam side down, into pan.  Use the back of your hand to firmly press the loaf into the pan.

Cover and let rise for 1 hour, or until the top of the dough is nearly level with the top of the pan.

Heat oven to 350 degress.  Brush the top of the loaf lightly with water, then put it in the oven.  Bake for about 45 minutes, or until the loaf sounds hollow when you tap it (The internal temperature is 210 degrees). 

Remove the loaf from the pan and cool on a wire rack before slicing. 

Crumble-Top Pumpkin Muffins

3 cups flour

1 tbsp baking powder

2/3 tbsp salt

2/3 cup butter

1/8 cup vegetable oil

1 cup dried cherries or raisins

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S® 100% Pumpkin
1 tbsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs

Streusel topping (recipe follows)

Preheat oven to 400° F.  Grease 24 muffin cups Make baking mix by using electric mixer to mix flour, baking powder, salt, butter and vegetable oil.  Mix until well combined (3-4 minutes)

Combine baking mix, dried fruit, oats, sugar and 1 tbsp cinnamon in large bowl. Combine pumpkin,  1 tbsp, ginger, cloves, nutmeg and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender until mixture is crumbly.