Chili Seasoning Mix

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

**This is better than pre-packaged mixes. Omit the flour in the mix. If you'd like to thicken your chili, use refried beans instead--no one will notice-I promise! Use 1/4 cup at a time until it's as thick as you'd like it. Use the seasoning mix as follows: for a small batch of chili use 2T of mix with 1 lb meat of choice, any other veg additions and 1 can of drained/rinsed beans (or about 6-8 oz dry beans, cooked), 1 can diced tomatoes and 1 can reg sized can tomato sauce. For a bigger batch use about 4T of mix with 2 lbs meat, 1 pound of dry beans (cooked) or about 3 cans rinsed/drained beans, 2 cans reg sized tomato sauce, 1 (or 2) cans diced tomatoes, and some water if you'd like to thin it. This is only to give others an idea of how much mix for the beans/meat/tomato ratio. It's very forgiving. This makes a very very good plain ole fashioned no frills chili. Also, if you want this just warm...decrease pepper flakes to 1 tsp--it's still plenty warm for those who don't like it hot (like me!). I did jump up the chili powder amount to 2 level TB instead of 4 tsp.

Mark's Magnificent Meat Rub

From:  http://singingwithbirds.blogspot.com/

Combine:

• 1 cup of kosher salt
• 1/4 cup of white pepper
• 1/4 cup of Lawry's Garlic Salt.

Add it to a cute jar, add a label, and Ho! Ho! Ho!, I'm thinkin' a bow for a fabulously inexpensive, fast and easy Christmas Neighbor Gift....yes, it's that good and that cheap. I'm lookin' for jars on sale!



Sprinkle it on your meat before grilling and rub it in. Slap it on the grill and....

you will have the most delicious, well seasoned steaks...no steak sauce needed!

http://singingwithbirds.blogspot.com/2010/08/fire-up-grill.html

Cajun Seasoning

• 2 1/2 tablespoons salt
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon ground black pepper

Optional: garlic and onion powders

Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

Italian Seasoning

Ingredients

• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 2 tablespoons dried marjoram
• 2 tablespoons dried cilantro
• 2 tablespoons dried thyme
• 2 tablespoons dried savory
• 2 tablespoons red pepper flakes

Directions

1. In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Amount Per Serving Calories: 20
Total Fat: 0.7g
Cholesterol: 0mg

Seasoning For Tacos

• 2 tablespoons chili powder
• 5 teaspoons paprika
• 4 1/2 teaspoons ground cumin
• 3 teaspoons onion powder
• 3 teaspoons salt
• 2 1/2 teaspoons garlic powder
• 1/8 teaspoon cayenne pepper

• ADDITIONAL INGREDIENTS FOR TACOS:

• 1 pound ground beef
• 3/4 cup water

Directions

1. In a bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 6 months.

2. To prepare taco meat: In a saucepan, cook beef over medium heat until no longer pink; drain. Add water and 8 teaspoons seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Cajun Spice Mix

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (optional)

Directions

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Adobo Seasoning

Ingredients

• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Directions

1. In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Nutritional Information

Amount Per Serving Calories: 4
Total Fat: 0.1g
Cholesterol: 0mg

 

Best Steak Marinade

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.  Makes Great Gifts!

Deep-Fried Turkey

Recipe courtesy Paula Deen (Food Network)
Ingredients

• 5 gallons peanut oil*
• 10 to 15-pound unstuffed turkey
• 1 stick butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons House Seasoning, recipe follows

Directions

*Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.

Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.

Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.

In a small pan, melt the butter. Add the garlic powder, cayenne and House Seasoning. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.

Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Kansas City Style Rib Rub

1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 Tablespoons Essence (Emeril) **recipe follows
6 Tablespoons kosher salt
2 Taablespoons onion powder
1 Tablespoon garlic salt
1 Tablespoon fresh ground black pepper
1 Tablepsoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 tteaspoon cayenne pepper

Combine all ingredients in a medium bowl, stir to combine.  Be sure to crumble any lumps that may form with the sugars or the spices.  Use for meats and seafood to be grilled, or for making BBQ Sauce.  Stor in an airtight container.  Keeps 6 weeks.

Yield ~ 2 cups

Essence:

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all inqredients, mixing well.  Yield: 2/3 cup

House Seasoning (Paula Deen)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix all ingredients well. Store in airtight container for up to 6 months.

Makes 1 1/2 cups.