Mushroom Powder

This isn't a recipe. I am sure I've posted this before years ago, if not here on Instagram. This is just dried mushrooms blended into a powder. I use it for added umami for just about any savory dish. Eggrolls, gravy, roasts, sauces, Taco seasoning, fajitas, red sauce.

I know people make seasoning mixes with them and add salt etc. I don't usually do that unless I'm making something like Taco seasoning. I just put it in a Mason jar plain and layer my seasonings as I go when cooking. 

Do you make or use Mushroom Powder? 

Thank you for being here. Have a blessed day.

Creole Seasoning

I use this Creole seasoning for Jambalaya, sprinkled on eggs, roasted vegetables, roasted chickpeas, seafood, potatoes, and meats. It's perfect for stews and soups also. You can rub it onto steaks and chicken before roasting.

I make this salt free so I can control the amount of salt in each dish. If you would like a seasoning salt for the table or cooking, add salt to this to taste.  This Creole Seasoning would also make a great gift for your favorite cook.

Jambalaya

Seafood Jambalaya.

 I have been making this same Jambalaya recipe for a couple years now. I got it from a friend online. It's fairly easy to make. I never posted the recipe because there is a bit of eyeballing and tweaking when doing this on the stove top for me. Sometimes I need more water, sometimes less. It's got a lot to do with how tight fitting your lid is on the pot, how much evaporation happens each time, stuff like that. It's not that it's a hard dish to make, it's that it's a hard dish to give concrete measurements for. You'll find that the more you make this the easier it is to tell just by looking in the pot how much stock or water is needed for  rice that isn't too wet. You also don't want it to be crunchy. The plate above I made on the stove top with a medium grain rice. The plate below I made in my electric pressure cooker, Instant Pot. Both methods take about the same amount of time, maybe a bit less time in the Instant Pot.

Fajita's and Refried Black Beans

I love making my own seasonings at home, Taco, dry Ranch, curry powders, Fajita seasonings and more. I'm able to adjust the spices to our liking without fillers and things we don't want to eat! I love fajitas with lots of veggies. I prefer steak, as do most of the girls, and DH likes chicken. Shrimp is always yummy. 

I use this fajita seasoning on chicken before I grill it, on fish before I put it under the broiler, in a soup or stew, roasted potatoes are good also. I like fajitas served in lettuce, flour and corn tortillas are yummy also. I just don't miss them as much as I thought I would with fajitas. I still like them other times though! YUM. 

DH and the girls like beans, mostly black beans. I am not a bean fan. I leave it out of most foods, and serve some on the side when I cook. Like this Frito Pie here this works well for everyone. I do like refried beans though, I'm certain it's because I refry them with bacon fat. Who doesn't like that? These beans are a great side dish, perfect with rice, and on a Tostada that I'll share next week. Until then let's make beans.

Below are links to both Fajita and Taco seasoning.

Fajita Seasoning

Taco Seasoning

IF you have a pressure cooker here's a method to cook dry beans in a fraction of the time.

These black beans are wonderful topped with a fried egg and leftover fajitas for breakfast.

Give Peas A Chance Refried Black Beans

3 (ish) cups of black beans, cooked (if canned, drained and rinsed)

1 cup chicken stock, veggie stock or water are ok also

1 1/2 tablespoons bacon grease, ghee, or olive oil

1 small garlic clove minced, or grated with a microplane

1/2 - 1 teaspoon cumin

salt

pepper

In a pot heat the bacon grease until melted, add the garlic clove. Let this cook until fragrant. Add the black beans and stock. Stir. Bring to a boil. Then reduce the heat and simmer the beans uncovered until half the water is absorbed. Using a wooden spoon or spatula, mash the beans on the side of the pot until you get the consistency you like. Some people don't like them mashed at all, other people like them really smooth. I like them in between.  Season to taste with cumin, salt, pepper.

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Greek Chicken Kabobs With Greek Seasoning Blend

These were a hit with the whole family. I thought I had made too much but there wasn't any leftover! The Greek Seasoning blend is easy to make, I had everything on hand. If you don't have fried lemon zest/peel, just omit and when you're marinating add fresh lemon zest. 

Serve this with some Tzatziki sauce if you like, and pita bread.

The seasoning is versatile. Use it for other meats, or in a cucumber, yogurt salad dressing, in

Pumpkin Spice and Chai Syrup

I saw this on Pinterest. Most of the recipes are standard- one part water, one part sugar, pumpkin, cinnamon, nutmeg, cloves.  I adapted those recipes to my tastes. I like my pumpkin spices to pop.  I used the same method for the Chai spiced syrup.

Herbs/Spices/Seasonings- Share your favorites!

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Not too long ago on a forum I belong to someone posted about herbs and spices we use in cooking. I started my list of what I use and applications off the top of my head. Today I went back and looked at that list and thought (briefly) about going through my spices and such to list everything I use and throw out that one bottle of unopened Mrs. Dash in something like lemon pepper or whatever that has been in our pantry for two moves and 8 years, I just can’t seem to throw it out. It’s just there for pretty I guess. But I don't have time to go through everything.
I know you’re supposed to replace dried herbs every 6 months. I use my herbs and spices so much that I don’t have to worry about that for the most part. If at all possible I prefer fresh herbs to dried but dried is so very convenient. Here is my list (of herbs, spices and seasonings that I use around here and some other stuff that came to mind). I think I now know why I have so little space in my cupboards. I may add to it and edit when I have time.

Your turn!! Post a list on your blog of your favorites or all you use and link it in the comments section or post your list in the comment section I'd love to get some new ideas!

Fajita Seasoning

I know that picture is so appealing right? I thought about taking a picture of the seasoning itself, then of assemble fajitas. I didn't get around to getting pictures of the seasoning made up, and after dinner was ready we were ready to eat.

1 1/2-2 Tbsp. cornstarch
2 Tbsp. chili powder
2 1/2 tsp. salt - more or less to taste
1 Tbsp. paprika
2-1/2 tsp. crushed chicken bouillon cube- without MSG is what we use
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
1/2 tsp. cumin
1/2 tsp ground coriander seeds

Mix all the ingredients together. You can store it in an airtight container.
To use the seasoning I place half of it in a bag with 2-3 tablespoons of olive oil and a splash of water maybe 1/4 cup. Mix it all up then add vegetables and or meat. Above I have three bags, vegetables, pork and chicken.

Rub

Chicken Enchilada Soup

If you like Chili's Chicken Enchilada soup, you'll like this one. I actually like this one better, bigger chucks of chicken, blue corn tortilla chips crushed on top. YUM. This is a great soup if you have leftover chicken.
You need masa harina, the corn meal is what I used because it's what I had on hand is not as fine. To get the fine smooth texture get a bag of the masa harina.
1 tablespoon olive oil
3-4 chicken breasts (cooked and shredded)
1-2 cloves or garlic minced
1 medium onion diced
4 cups chicken broth
1 small can of diced green chilies
3 cups water
1 cup masa harina
1 cup red enchilada sauce
16 ounces velveeta- yes I know evil, but it melts best
salt
pepper
1-2 teaspoons chili powder
1/2 - 1 teaspoon cumin

Garnish-
pico de gallo
tortilla chips
shredded cheese
cilantro
sour cream

Cook the onions and garlic in olive oil until soft.

Add the chicken broth.

Add green chilies.

In a bowl mix the masa harina with 1 1/2 cups of water. Mix well.

Add the mixture to the pot of broth.

Mix the remaining water with the enchilada sauce, salt, pepper, chili powder...

and the cumin.

Mix and add to the soup.Mix well.

Add cubed velveeta. Mix and bring to a boil.

Add chicken, turn it down to a simmer and cook until thick. 30-45 minutes.

Serve with whatever garnishings you like!

Fajita Seasoning

Fajita Seasoning

I admit the problem with me is sometimes I don't measure things, but hey I try to remember to do so. This is a good substitute for fajita seasoning packets you buy at the store, less sodium and no MSG. It tastes way better, and I suspect it's cheaper too.
Get your kids in the kitchen to help mix and measure if they are old enough!

Are you buying taco seasoning?

Are you buying taco seasoning packets? Stop! You should try this, so much less sodium and you know exactly what's in it! No MSG or fillers! In my opinion it tastes much better too. I have used it for many other things than just tacos. But just add the seasoning to taste, and add a bit of water after your beef is browned. I also like to put chicken breasts in the crock pot and sprinkle this on top, that's it no water or anything, let it cook then shred the chicken for tacos, burritos, enchiladas, whatever.