Seasonings and Sauces Archives - Percolate Kitchen

Chimichurri Sauce (Makes a Great Marinade!)

Looking for a great marinade for your steaks, chicken, or otherĀ items for the grill? Then you’ll love this chimichurri sauce!

Disclaimer: I freaking love chimichurri sauce, so I’m about to wax all poetic about it. It’s such a perfect marinade or dipping sauce for grilled foods – all fresh, herby flavors with a spicy kick!

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Homemade Taco Seasoning

You control the ingredients and flavor of your tacos when you make your own homemade taco seasoning!

This homemade taco seasoning recipe uses chipotle powder instead of the usual chili powder, which gives it a smoky kick.

I have an unbelievable weakness for tacos.  I have no shame or airs when it comes to them either; I’ll happily tuck into authentic Mexican-style street tacos, Baja-style fish tacos, and Taco Bell Drive Thru tacos just the same. If it can be wrapped in a corn tortilla and sprinkled with hot sauce then I am all.over.it. 

I love keeping homemade taco seasoning on hand in the kitchen because I can be the one who controls the ingredients that go into it – no more deciphering mystery ‘stabilizers’ or unpronounceable words from the back of store-bought taco seasoning. 

You control the flavors and ingredients in this homemade taco seasoning! This one uses chipotle powder to add an extra smoky kick.

Plus, I can control the heat level by adding or removing some of the chipotle powder or chili powder. And considering the amount of tacos, chilli, enchiladas and nachos that we make in this house, we’re definitely saving money in the long run when I make this homemade taco seasoning. Buying packets of that pre-packaged stuff can really add up!

A word about the chipotle powder used in this recipe: I love using chipotle powder in places that would typically call for chili powder (like in this Veggie Skillet Chilli). There’s a smoky depth of flavor that you just don’t get with regular chili powder or flakes. If you’re unable to find chipotle powder, though, subbing the same amount of chili powder will work just fine.  

Go forth and taco!

You control the flavors and ingredients in this homemade taco seasoning! This one uses chipotle powder to add an extra smoky kick.
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Homemade Taco Seasoning
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon chipotle powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
Instructions
  1. Add all ingredients to a bowl or small container and mix to combine. Store tightly covered for up to six months in a cool, dry place.

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Broccoli Pesto with Cavatappi Pasta

If you're looking for a simple way to add more vegetables into your (or your kids'!) diet, broccoli pesto makes it easy! Simple swap out the traditional basil with 'riced' broccoli. It's easy and delicious!

Broccoli pesto is a simple way to add more vegetables into your (or your kids') diet! Simply swap out traditional basil with 'riced' broccoli. Here's how.
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Broccoli Pesto with Cavatappi Pasta
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Author: Ruthy Kirwan
Ingredients
  • 1 small head of broccoli stem removed and chopped into florets
  • 1/3 cup raw pine nuts
  • 1/2 cup ground parmesan cheese
  • 1/2 teaspoon salt
  • 3 large cloves garlic peeled and smashed
  • 3/4 cup olive oil plus more
  • 2-3 cups cooked cavatappi pasta
Instructions
method:
  1. Add the broccoli florets to a large food processor (6-8 quart) fitted with an "S" blade. Pulse 5-6 times, scraping the sides of the bowl down as necessary. Turn the food processor to high and blend the broccoli. the broccoli will be ready when there are no more lumps and it has a sandy, "rice"-like appearance.
  2. Add the pine nuts, parmesan cheese, salt, garlic, and 1/2 cup olive oil to the food processor.
  3. Pulse again, 3-4 times, and the scrape down the sides of the bowl. Continue pulsing 3-4 times, then scraping, until the pesto has come together to form a rough paste.
  4. Turn the food processor to high and pour in the remaining oil through the feeder tube. Pause to scrape the sides of the bowl.
  5. If the pesto is still 'dry' looking and not a smooth, oiled paste, add another 1/4 cup of olive oil and blend again, pausing to scrape the sides after a minute or so. Continue adding oil 1/4 cup at a time and blending until the pesto is a cohesive, smooth paste.
  6. Fold 1 cup of pesto into the cooked pasta and serve. Freeze any remaining pesto (see notes)
Recipe Notes

This pesto makes about 2 cups, which is more than you'll usually need as a simple side. I recommend using 1 cup to fold into 2-3 cups cooked pasta, and freezing the rest. It will last in the freezer for up to 6 months if stored in a tightly covered container or freezer safe ziplock bag, or in the refrigerator for up to 2 weeks. Feel free to swap out the cavatappi for any other type of pasta! We like this pesto on penne as well.

15-Minute Peanut Satay Chicken Skewers

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15-Minute Peanut Satay Chicken Skewers
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Author: Ruthy Kirwan
Ingredients
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons tahini paste
  • 2 tablespoons peanut butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 large clove garlic minced
  • 1.5 pounds boneless skinless chicken thighs, sliced into long strips
equipment:
  • grill or cast iron grill pan
  • 8-10 wooden or metal skewers
Instructions
Method:
  1. Heat a gas or coal heated grill to medium heat. Alternatively, if you are using a grill pan, spray with a little cooking oil and place over medium-high heat.
  2. Combine sesame oil through minced garlic, and stir to mix sauce thoroughly.
  3. Add chicken to the sauce and turn to coat. Skewer the chicken strips and set the skewers aside.
  4. Place the skewers on the grill or grill pan and cook, 3-5 minutes each side. The chicken is done when there are blackened grill marks, and the chicken registers 165*F on a meat thermometer. You may have to work in batches.
  5. Serve immediately, or remove from skewers and chill. Skewers will last for up to one week if kept tightly covered and in the refrigerator.