I’ve been working on a few recipes, one being Chicken Shawarma, trying to find a version that can be made at home. without a spit or a rotisserie. So I’ve been eating a lot of Chicken Shawarma. Luckily, there’s a spice blend that can be mixed up that has most of the spices needed. Ras El Hanout. In my case, a Homemade Ras El Hanout. (And that Chicken Shawarma? My much-tested recipe has been perfected! Here’s my Homestyle Chicken Shawarma!)
My favorite way to cook pinto beans is with a ham hock or some bacon, maybe a little broth, but that’s because I just love the flavors of Mexican beans just as they are. They’re like a delicious foil for everything else that probably IS spicy on my plate. But everyone I know seems to like to spice up their beans, so I’ve come up with this fun Mexican Pinto Bean Spice.
Sometimes you just gotta have a steak. Like for Father’s day. And why not go big and bold on the flavors, like a New York Strip Steak with Southwestern Rub? Just a little something to give that steak a bit of a spark.
Lipton Onion Soup Mix. While the rest of the world might not be familiar with this product, I’m betting there’s very few in the US who didn’t grow up with it – and the old familiar recipes. I didn’t want to shell out the bucks for a small box with a packet or two, so I made my own Homemade Onion Soup Mix when I decided to revisit some of those old classics.
I’m a fiend for anything a little sweet and a little spicy. And when it comes in the form of a rub that works well with chicken and pork? Sold.
The very first time I had Montreal Steak Seasoning I fell in love. I use it on steak, burgers and sprinkle a bit here and there where it probably has no business going! It sparks up just about anything it’s used on.
When I wanted to make my Crab Stuffed Bacon Wrapped Jalapeno Poppers (how’s that for a teaser?!) I wanted to use some Old Bay Seasoning. Well, I have some at home (probably ancient – I DO live in the Midwest, after all) but none here at the folk’s. In the middle of nowhere. In South Dakota. It’s rather dry here, not to mention landlocked with very few lakes.
I’ve huge fan of Cajun food. Seriously, don’t ask me why – I grew up the Midwest and don’t think I tasted anything from the cuisine until I was in my twenties.
Most pickling spice recipes share a number of standard ingredients with just a few variances in amounts and proportions, and many have an extra special touch or two that makes them stand out. Here’s a recipe that will work well in almost any recipe that calls for “pickling spice.”
Do most kitchens have a jar of seasoning salt tucked away somewhere? For years, I didn’t – it was a deep suspicion of the ingredients that held me back as well as the rather “generic” flavor.
My son, in particular, loves tacos. Hard, soft, he doesn’t care, but he has a particular affinity for tacos made from ground beef, and a love of deep rich flavors and a just little heat. (More heat as he’s gotten older! Can that kid go through the Sriracha now that he’s in his 20’s!) So we started making our Taco Seasoning Homemade, and don’t worry, this one is family friendly.
This might be the kitchen sink of rubs, a bit of almost everything. It’s a complex, pungent and mildly spicy flavor; perfect to cut through the buttery richness of pork.
I don’t believe I’ve ever bought an apple pie spice. I’m pretty familiar with the flavorings from recipes I’ve made.
When I first started making Chili, I used to just guess and add a little of this and a little of that – the problem? Well, other than the need for a lot of adjusting was standing there at the stove thinking, “What is it missing?”
How about you guys, do you use Italian Seasoning? Are you up for a fresh, homemade version, something that can become not just Italian Seasoning, but your own signature blend? I love mixing up my Homemade Italian Seasoning Blend to have on hand to jhuz up so many things.
Greek Seasoning. It’s like a little magic and handy to have on hand. You’ll find a zillion uses for it, and I’ve only scratched the surface, below.
I don’t know about you, but I don’t use a lot of poultry seasoning – I may add just a smidge to a dish now and then throughout the year, but I always use it in my Classic Midwestern Thanksgiving Stuffing. Two teaspoons, every year. I really don’t want to buy a whole container and have it sit, taking up room in my spice cupboard. So I did a bit of investigating and came up with this post on Poultry Seasoning – Make Your Own.
For years it seemed the only way many North Americans ate pumpkin was in pumpkin pie. Now pumpkin recipes abound, both sweet and savory.
I told this story elsewhere on my blog, about a Cassoulet I tried from one of Michael Chiarello‘s recipes. Well, frankly, the Cassoulet was a big hiss-boo. What wasn’t was the Brussels Sprouts (just one component of the overly complicated Cassoulet) sprinkled with this fantastic Fennel Spice Rub. Out of this world fantastic!
Cook’s published this Jojo Spice Blend for their wonderful Jojos. If you’re not familiar, they’re wonderful, battered, deep-fried potato wedges – and unfortunately, they aren’t on this blog. But the Jojo Spice blend is!
Are you a lover of Cajun food? I am. I love Cajun Spices and Seasonings and this is my favorite Cajun Spice Blend. It’s a little spicy, yes, but Cajun Spice Blend has so many different layers of flavor. It’s not just all about the heat.
As my kids have and are? transitioned on to adulthood, this subject of what spices and herbs they should have in their kitchen has come up a surprising number of times, both with my kids and their friends. Many don’t cook much, but get settled into their own places and realize they have to start doing some cooking at home or their budgets don’t stretch too far. At the same time, they don’t know what they need to have around at home to start – and have minimal to no budget to work with.