Fajitas

Fajita Seasoning

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional

I used this recipe to make fajitas for Girls Night on October 10th when Larry went to visit Michael.
We had an entire Mexican meal.
To Start:
Tostitos
Black Bean Hummus
Guacamole
Nacho Cheese
Salsa
Margaritas

Main Course:
Chicken Fajitas with sauteed Peppers and Onions
Black Beans and Rice
Refried Beans
Grated Cheese
Corn Tortillas
Sour Cream (it was on my list but I didn't realize till the next day that I forgot to serve it)

Mary came over the next day and we had leftovers and when Larry came home on Monday we had more leftovers but we used the sour cream that night.

Easy Black Beans and Rice
1 cup uncooked rice (I used brown)
1 can Rotel tomatoes
1 can black beans
1 can corn

Cook rice as per package directions
Add other ingredients and blend together
Reheat for serving as necessary

Chicken for fajitas
Marinate chicken in 2-3 Tbsp seasoning with 2 Tbsp olive oil and water for more moisture as necessary for 4 hours
Bake on rack on baking sheet in 450° oven for 15-20 minutes
When ready to serve slice in strips

Garam Masala

Easy Garam Masala Prep Time: 5 Minutes Ready In: 5 Minutes Servings: 12 "This recipe produces a quick version of Garam Masala, the aromatic blend of spices often used in Indian cooking." INGREDIENTS: 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg DIRECTIONS: Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place. ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 2/11/2013

this is the next recipe
Ingredients:

1/3 cup cumin seeds (jeera), 40 gram
2-1/2 tablespoons black pepper (kale mirch), 20 gram
1/4 cup whole black cardamom (kali ilachi), 20 gram
2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
1 cup packed bay leaves (tajpat), 20 gram
1/4 cup cloves (long), 20 gram
2 teaspoons mace powder (javantri), 8 gram
2 teaspoons nutmeg powder (jaiphal), 8 gram

Method

Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.

All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.