(9) Recipes: MAKE YOUR OWN SPICE and HERB BLENDS

When using dry spices
place in palm first and rub with finger
to activate oils before adding to recipes...

ITALIAN SEASONING HERB BLEND

· 2 tablespoons basil

· 2 tablespoons marjoram

· 2 tablespoons oregano

· 2 tablespoons rosemary

· 2 tablespoons thyme

Method: Mix all ingredients in a small bowl until well combined. Add mixed herbs to a grinder specifically designated for spices, which has been cleaned, and pulse a few times.  Store in a “labeled” airtight container in your pantry.

~~~~~~~~~~~~~~~~~~~~~

PUMPKIN PIE SPICE BLEND

2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/2 teaspoons nutmeg
1 teaspoon ground cloves

Mix all ingredients together well and store in an airtight container.

POULTRY SEASONING

2 tablespoons Parsley
2 tablespoons Sage
2 tablespoons Thyme
1 tablespoon Marjoram (or celery salt)
1 tablespoon Rosemary
1 tablespoon Savory
1 tablespoon Ground Pepper
1/2 teaspoon Nutmeg

Mix all ingredients together well and store in an airtight container. Use for stuffing or other recipes that call for poultry seasoning.

SEASONING SALT

6 tablespoons kosher
1/2-teaspoon dried thyme
1/2-teaspoon marjoram
1/2-teaspoon garlic powder
2 1/4 teaspoons paprika
1 teaspoon dry mustard
1/4-teaspoon onion powder
1/8-teaspoon ground dill
1/2-teaspoon celery salt

Mix all ingredients together well and store in an airtight container.

BLACKENED SEASONING

4 teaspoons smoked paprika (or regular)
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons packed brown sugar
2 teaspoons kosher salt
2 teaspoons ground pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
3/4-teaspoon ground cumin
1/4-teaspoon ground nutmeg

Mix all ingredients together well and store in an airtight container. I use this by putting a light coating of olive oil on halibut, salmon, or steak, then covering it in the blackened seasoning. Place the prepared meat on a medium-high skillet, and cook through, turning once.

TACO (or Mexican) SEASONING

1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular)
1 teaspoon powdered oregano
1 teaspoon packed brown sugar
1/2 teaspoon kosher salt

Mix all ingredients together well and store in an airtight container. This makes the equivalent of a 1/4-ounce package of commercial taco seasoning mix.

DRY RUB (BBQ)

6 tablespoons packed brown sugar
2 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground pepper
1/2 teaspoon cayenne
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Mix all ingredients together well and store in an airtight container. This is great on a pork shoulder and then let it sit overnight in the refrigerator before roasting.

GRILL SEASONING

3 tablespoons freshly ground pepper
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground coriander
1 teaspoon red pepper flakes

Mix all ingredients together well and store in an airtight container.

CHILI POWDER

1 teaspoon smoked paprika (or regular)
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder

Combine all ingredients; store in an airtight container.