Fajita Marinade Spice Mix

You know those little packages of spice mixes you can buy in the store? You can find them for tacos, fajitas, dressings, soups, etc? Well, with the spices in your cabinet and approximately 5 minutes, you can make your own. Not only is it cost-effective, but it’s nicer for the environment, too. Less packaging!

Fajita Marinade Spice Mix

Based on Taste of Home

Yield: 4 batches of fajitas

You’ll need:

  • 2 Tbs. salt
  • 2 Tbs. oregano
  • 2 Tbs. cumin
  • 1 Tbs. + 1 tsp. garlic powder
  • 2 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. crushed red pepper flakes

Combine all ingredients in a jar and shake until mixed well.

To marinate fajita meat:

1. Shake the spices before each to use. Combine 2 Tbs. and 1 tsp. of the mix with 2 Tbs. of oil and 2 Tbs. of lemon juice.

2. Marinate 1 and a half pounds of your choice of meat, chopped into strips or shredded, for 1-4 hours.

3. Make your fajitas as you and your family prefer! This recipe will serve approximately 6.

Happy spicing!


There is a recipe on allrecipes.com that is my all-time favorite. It’s called Grandmother’s Buttermilk Cornbread. If there were a scorecard for recipe awesomeness strictly based on the recipe’s name, this one would be a winner. First, the word “Grandmother.” Any recipe that comes from any grandmother’s kitchen is sure to be tried and true and yummy. Can I get an “amen”? Second, the word “butter.” Enough said. And third, “bread.” Nothing says comfort food like bread, warm our of the oven. Especially when it’s coming out of grandma’s oven. And there’s butter involved.

I’ve made this recipe a few times. Usually with chili. This time, I thought I’d change it up. You see, on Saturday morning, I ended up at Meijer, and found their not-quite-dead-yet veggies rack. If you get there at the perfect time, you can buy almost-expired, fresh produce at steep discounts.

Sixty-eight cents for almost 2 lbs of peppers? Yes, please!

So, I invited a few friends over to join me+family, and we made fajitas with all the fixings. The plan was to make mild fajitas; family isn’t a huge fan of spicy food. Despite my best efforts to cook family friendly food, the peppers I got to supplement the bag of peppers you see above were the wrong kind. They looked like bell peppers and were labeled bell peppers, but were so spicy. Not bell peppers. Family wasn’t thrilled. The result: I got to take home all the leftovers.

Instead of just buying more tortilla shells for the leftovers (boring), I figured cornbread would be the ticket.

I was right. Magical. Cornbread, topped with spicy peppers and onions and fajita sauce, and then a dollop of sour cream. A big dollop.

Yum yum! A note about the cornbread: I substituted buttermilk for 1 cup whole milk+1 Tbs. lemon juice. Instead of lemon juice, you could use vinegar. Weird, but it works just fine!

Not feeling fajitas or chili for your cornbread? Make tacos or barbeque chicken! If you’re in more of a dessert mood, cornbread tastes great slathered in honey or jam, topped with fruit and whipped cream, or eaten plain.

I wanna know: What do you do with cornbread?

Veggie Fajita

This basic recipe got me through college. It takes about 10 minutes. It’s cheap. And it’s nutritious.

What you’ll need:

  • Chopped veggies (or a frozen veggie blend). I used Kroger’s 3 pepper and onion blend.
  • Olive Oil
  • Spices (sea salt, cumin, and fajita seasoning)
  • Garlic-1 clove, or the equivalent of minced garlic
  • Tortilla shell of choice

In addition, you could add mushrooms, salsa, sour cream, etc….whatever your little, hungry heart desires.

Y’all ready for this? OK, sautee up your veggies of choice in a skillet with the olive oil and spices.

I decided I wanted mushrooms and garlic at the last minute. It was a great choice, and one I recommended. Since they were fresh, and the above veggies were frozen, I sauteed them second.

Put a tortilla in the microwave between two sheets of paper towel for 15 seconds, then plate it up, and put your toppings on.

Seriously. So easy. So customizable. You could add more and/or different veggies. You cuold add meat. You could change the spices. Be warned: don’t make it too juicy, because then it just oozes everywhere, and that’s not fun. No matter what, though, you can’t really go wrong with this one!

I wanna know: Did you have a go-to meal when you were in school?

Mine alternated between this one and stir-fry.