March 30, 2011: Shake and Bake Recipe

I remember when Shake n Bake first came out many decades ago (guess I’m showing my age here). It was marketed as a real timesaver – busy moms could just throw any type of moistened meat into the plastic bag, add the seasoning mix, shake, and presto! Nearly instant, tasty main dish. As I recall, there were formulas for chicken, pork, and fish.

I still like Shake n Bake meat occasionally. Just as it was promoted years ago, it is quick, easy, and tasty.

But the truth is, you don’t need to buy the spice mix and you don’t even need a plastic bag. Here’s a recipe for the homemade version of Shake n Bake. And it works just as well if you spread the spice mixture on a plate and dip the meat in it, plus that’s much more eco-friendly!

Homemade Shake and Bake Spice Mix

1 cup flour
1 cup cornmeal
4 t. ground cumin
2 t. onion powder
2 t. garlic powder
2 t. dried oregano
2 t. paprika
1 t. cayenne pepper
1 t. salt
1 t. black pepper

Mix and pour into a zip-top baggie or sealed container. Use ½ cup per four-person serving of chicken. Place in an oiled baking pan (don't use cooking spray). Bake chicken pieces in a 375 degree oven for about 40 minutes, turning halfway through the cooking time.

Pork Variation

Substitute sage for the cumin, dried rosemary for the oregano, and increase garlic powder to 3 teaspoons.Same cooking directions as for the chicken, but adjust cooking time according to thickness of pork chops.

Note: This recipe makes enough to use approximately four times.

February 27, 2011: Taco Seasoning Mix Recipe

When you’re in the mood for tacos, there’s no need to buy a package of seasoning at the grocery store. The recipe for a similar mix is really easy to make and uses spices you are bound to have in your pantry.

Homemade Taco Seasoning Mix

3 T. chile powder (you can used dried red chile powder, found in the Mexican food aisle, or chili powder, which is much milder, depending on your heat preference)
2 T. flour
2 t. ground cumin
2 t. dried oregano (look for Mexican oregano, as opposed to the more common Italian oregano, in the spice aisle for a more authentic flavor)
½ t. onion powder
½ t. garlic powder
½ t. salt
½ t. cayenne pepper

Mix all ingredients in a plastic zip-top bag and shake until completely blended. Store it in a cool, dry place and it should last several months.

To use:

Brown one pound of ground beef; drain the fat. Sprinkle on the seasoning blend and mix well. Add a couple tablespoons of water and simmer until a thick sauce is created.

If you like a saucier taco (and who doesn't like impish food?), add a tablespoon or so of flour to the cooked, drained ground beef and mix, then stir in about one-quarter cup of water.

Tip: You can also use this seasoning blend if you prefer a spicier version of the rolled tacos my son Neal loves (see February 17, 2011 post for the rolled tacos recipe). Simply add the package to the shredded, roast beef and heat with a couple tablespoons water as directed above for ground beef taco meat.