SANDRA'S APPLE PIE SPICE or ALL-PURPOSE DESSERT SEASONING BLEND

Outside of apple pies, I also sprinkle, to taste, to stir into fruit/berry smoothies,

coffee cake, muffins, cupcakes, donuts, cookies, granola,

hot cereals and oatmeal, parfaits, fruit/berry pies, cobblers-crisps-buckles,

waffles, pancakes, French toast, rice and bread puddings,

sweet/quick breads, cakes, hot toddies,etc.:

an all-purpose seasoning for your sweeter-type desserts
and/or breakfast dishes...

Yield: 1/2 cup

Prep: 5 Mins.

INGREDIENTS

4 TB ground cinnamon

1 TB ground nutmeg (preferably freshly graded using a rasp)

1 TB ground cardamom

1/4 tsp + 1/8 tsp ground ginger

1/4 tsp + 1/8 tsp ground allspice

METHOD

In a small bowl, whisk all ingredients until well combined. Store in an airtight container.

Make label on jar to state to use in apple pie (by size): 2 tsp per 10" pie, or 1 tsp per 9" pie. ~ Enjoy!

SANDRA'S APPLE PIE SPICE BLEND (soooo many uses)...

The perfect combination I use in all my apple recipes.
Also, tea or oatmeal addition, desserts, etc...

Yield: 1/2 cup

Prep: 5 Mins.

INGREDIENTS:

12 teaspoons ground cinnamon

3 teaspoons freshly ground nutmeg

3 teaspoons cardamom

3/4 teaspoons ground ginger

1/4 + 1/8 teaspoon allspice

METHOD:

Combine all dry ingredients, mix and store in a 1/2-cup mini mason jar, label, store in a dark place, then enjoy!

I use this in my homemade pies, oatmeal, apple bread, apple pies, cookies, teas, cocktails, homemade ice cream, and everything apple!

Note: I use organic spices, so have toned down the amounts because organic spices are fresher, therefore stronger; adjust to your liking folks. ~ Enjoy!

SANDRA'S INSTANT (Ground) CORNED-BEEF-STYLE SEASONING BLEND

A quick and easy method in which to add
a corned-beef
flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast.

I came up with this recipe so I could prepare grilled Reuben sandwiches
any time to my heart's desire...

Yield: (1/2 tablespoon)

Prep: 5 Mins.

INGREDIENTS

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cinnamon

--3 lbs sliced/shredded cooked venison/moose/beef

--1/2 cup hot broth (either venison/moose/beef)

METHOD

In a small bowl/ramekin, mix all ingredients.

Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor. 

Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...
 

Servings: (8 to 10)

Prep: 20 Mins.

Slow-Cooker: 4 Hrs. Total (2 Hrs. on High  +2 Hrs. on Low)

INGREDIENTS (I used all organic vegetables, and Martie's Organic Magic Mexican Seasoning)

Meatballs (can be made ahead of time and stored in freezer or refrigerator):

1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup homemade seasoned breadcrumbs

1 garlic clove, finely minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

½ teaspoon Martie’s Magic Mexican Seasoning

Stoup:

4 medium red potatoes, scrubbed and cut into 1” cubes

2 carrots, scrubbed and chopped into ½” slices

3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces

--(tender white and light green parts only)

2 ribs celery, chopped into ½” slices

¼ cup whole sweet peas, strings removed, and cut in half

1 small zucchini, cut into ½” slices

1 celery root, peeled, and cut into 1” cubes

1 (14.5 oz. can) diced tomatoes, undrained

1 (7 oz. can) tomato sauce

3 cups low-sodium beef broth

2 tablespoons dried minced onion

1 tablespoon worcestershire sauce

2 tablespoons white wine vinegar

1-1/2 teaspoons Martie’s Magic Mexican Seasoning

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

Preheat the oven to 350.  Line a baking sheet with foil, and spray with olive oil, and set aside.

In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.

 

Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed.  When the meatballs are par-baked, add them to the slow-cooker.  In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.  

Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender. 

To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!

CHANTIL'S SEAFOOD SEASONING BLEND

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

INGREDIENTS

Prep: 5 Mins.

Yields:  Slightly over 1/4 cup

Posted by Chantil via Sandra

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

This spice blend is used when making
Chantil's Individual Halibut Olympia
Loaves using Fresh Asparagus Spears

CHANTIL’S INDIVIDUAL HALIBUT OLYMPIA LOAVES using FRESH ASPARAGUS SPEARS

We often prepare these loaves and they're
beyond scrumptious...

Prep: 10 Mins

Bake 35 to 40 Mins.
Servings: 4 Mini-Loaves (= generous portions)

Posted by Chantil via Sandra

INGREDIENTS:

***Layers:

1 bunch fresh asparagus, cut ends off (we prefer the small pencil size cut into 2" pieces)

1-1/2 lbs. (fresh or thawed) 1-1/2" thick halibut fillet, cut into four, 3-inch by 2-inch pieces

½ teaspoon *seafood seasoning [See below for Chantil's version]

***Sauce:

2-1/2 cups sour cream

2-1/2 cups mayonnaise

1 cup canned, finely-grated Parmesan cheese

1 cup freshly grated Parmesan cheese

2 cups canned, French fried onions (we used Cheddar type French fried onions, not regular, because that was what we had on hand and they were good)

1 teaspoon *seafood seasoning

METHOD:

Preheat oven to 350 degrees.  Spray 4 aluminum mini loaf pans, and set aside.  Line a baking sheet with foil, and set aside as well.

In a medium bowl, combine sauce ingredients.

One of the prepared Halibut
Olympia loaves ready for the oven...

Layer the asparagus in bottom of prepared loaf pans, and place halibut pieces over asparagus, while ensuring the halibut is not completely touching the sides of pans, and sprinkle halibut with seafood seasoning.  Liberally top halibut with sauce, including ensuring that you spread it down the sides between halibut pieces and inside of loaf pan edges.

Place filled mini loaves on the prepared baking sheet and into the preheated oven, uncovered, and bake for 35 to 40 minutes, until they're a deep golden brown on top.

*Chantil’s Seafood Seasoning Blend

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

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

Tips:  This is also great using frozen or fresh whole green beans as an alternative to fresh asparagus.  Also, these freeze very well by wrapping the loaves with plastic wrap, then foil, and marking the top with the contents, date, and baking instructions.  

When frozen, we take them from the freezer and place in refrigerator overnight to fully thaw.  We then let them come to room temperature for 30 minutes prior to baking  ~ be sure to remove plastic and tin foil on top of loaves before baking on a foil-lined baking sheet.

SANDRA’S WILD ALASKA KING SALMON SMOKY KIELBASA STEW

A delightful salmon stew,
and the kielbasa adds
a bit of smoky flavor making this
absolutely scrumptious...

Servings: (4 to 6) 

Prep: 5 Mins. |

Cook 40 Mins.

INGREDIENTS

½ lb. (1/2 ring) smoked kielbasa, sliced

½ yellow onion, chopped

1 stock of celery, sliced

4 unpeeled red potatoes, scrubbed and chopped into ½” cubes

3 cloves of garlic, finely minced

1 (14 oz. can) Italian stewed tomatoes, undrained, with tomatoes broken apart

½ cup tomato sauce

3 cups low-sodium chicken broth

1 teaspoon worcestershire sauce

2 tablespoons cooking sherry

2 teaspoons freshly squeezed lemon juice

2 whole bay leaves

1 teaspoon Martie’s Magic Organic Italian Seasoning

1 lb. boneless wild Alaska king salmon fillet, skinned and cut into 1” cubes

--Parsley sprigs for garnish

METHOD

Martie's Magic
Italian Seasoning
(Organic)

In a heavy-bottom saucepan, sear the kielbasa over medium-high heat, just until golden brown.  Add the onion, celery, potatoes, and garlic and saute for 5 minutes.  Add all the remaining ingredients, except the salmon.  Bring to boil, cover, reduce heat to medium, and let simmer for 20 minutes, until potatoes are tender.  Add the salmon, folding gently to combine (so as not to break apart salmon pieces), cover, and continue to simmer for 5 minutes, just until salmon flakes easily with a fork.  Toss bay leaves.  Serve in bowls garnished with parsley sprigs, along with a salad and your favorite choice of warm crusty bread. – Enjoy!

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

Tip:  It’s important to cut your potatoes into smaller ½” cubes and the salmon into 1” cubes so they both properly cook timing-wise per this recipe.

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN STEW

A quick, hearty, and delicious stew.

Servings: (4)
Prep: 10 Mins. | 

Cook: 30 Mins.

Posted: By Sandra

INGREDIENTS

1 tablespoon olive oil

1 cup chopped celery

1 cup diced onions

2 garlic cloves, finely chopped

1 large russet potato, peeled, and cut into ½” cubes

3 cups cooked chicken

1 (1.25 oz. pkg.) taco seasoning, or Sandra’s Taco Seasoning Blend

1 (14.5 oz. can) diced tomatoes, undrained

1 cup whole-kernel frozen corn

1 (4 oz. can) diced green chilies, drained (mild, or medium spiciness)

1 (4 oz. can) sliced olives, drained

3 cups low-sodium chicken broth

1 teaspoon organic dried oregano

¼ teaspoon freshly ground pepper

METHOD

Garnish options:
Sour Cream
and Shredded Cheddar Cheese

Click here for the recipe:
 Sandra's Premium Cornbread Muffins

Heat a medium soup pot with olive oil over medium-high heat, and add the celery and onion, and saute until the onions are translucent.  Add the garlic and saute for 30 seconds.  Add the remaining ingredients and bring to boil; reduce heat, and simmer, covered, for 25 minutes, while stirring occasionally (being careful not to break up chicken pieces).  Enjoy!



SANDRA'S SUPER VENISON TACO SALAD

A crowd-pleasing taco salad
that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


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


Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!

SANDRA'S CHARCOAL GRILLED CEDAR PLANK WHITE KING SALMON – JAMAICAN STYLE

The flavor achieved by grilling fresh Alaska King Salmon
on cedar planks is second
to none...

Serves: (4)

Pre-Soak Plank: Min. 4 Hrs.
Prep: 5 Mins. |
Marinade: 30 Mins.
Grill: 20 to 25 Mins.

Non-treated Cedar Plank:
Weigh down and soak cedar plank totally immersed in water for a minimum of 4 hrs.

**Marinade:
2 teaspoons jerk seasoning
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and ground pepper, to taste

***Alaska King Salmon
4 6oz. - 2” thick, boneless, skin-on white king salmon fillets (or red king salmon, or halibut)

--Prepared steamed rice
--Prepared coleslaw
--Garnish with fresh cilantro leaves

METHOD

Begin by soaking the cedar plank fully immersed in water, as directed above, for 4 hrs. by weighing it down (I use a heavy-bottom stainless steel saucepan with a large-full can of goods inside of it).

Simply
irresistible...

A half hour before grilling, begin by whisking the marinade ingredients in small bowl, and brush liberally on flesh-side of king salmon fillets. Place seasoned king salmon into a shallow non-reactive (glass) dish, skin-side down, cover with plastic wrap, and place in refrigerator to marinade for 30 minutes.

Prepare charcoal for grilling by making one half of bottom “in-direct heat” (no charcoal), and the other “direct heat” (a pile of charcoal), and place a spray bottle with pure water close by to douse possible flare-ups on edges of cedar plank.

Place cedar plank onto “direct” side of grill to preheat and slightly sear for 3 to 5 minutes, with lid closed.

Open grill, and move cedar plank to the “indirect” side, and brush top of plank just where you’ll be placing the king salmon fillets (please do not brush edges to avoid unnecessary flare-ups). Place the king salmon fillets onto the cedar plank skin-side down, close lid, and grill for 20 to 25 minutes, just until salmon is cooked through and flakes easily with a fork. Check periodically for possible flare-ups, and spray the edges of plank with water, if present, (not the fish please ;).

Place a baking sheet lined with foil close by, and when king salmon fillets are done, use care while removing the extremely hot plank to the baking sheet (I do so using two large spatulas). Lightly tent salmon with foil and let stand 5 minutes for juices to redistribute. Serve cedar plank white king salmon with fresh cilantro leaves, steamed rice, and coleslaw. – Enjoy!

~~~~~~~~~~~~~~~
Tips: A slightly longer cooking time is necessary because the plank absorbs more heat, versus placing the king salmon fillets directly on the grill. 

Also, please use your cedar plank for grilling only once, then toss it!

(I purchased my cedar planks at Fred Meyer in the cookware section, which came 2/pkg.)

SANDRA'S FIESTA FAJITAS

This fajita recipes goes well with
a host of meat types, including seafood
and shellfish (I just happened
to have a ribeye steak on-hand
when making these)...

Servings: (4)
Prep. 10 Mins. |
Cook: About 15 Mins.

Posted: by Sandra

INGREDIENTS:

1 lb. beef, moose, or venison, cut into thin strips against the grain
--(or shrimp/prawns)
1 tablespoon olive oil
1 onion, julienned
½ yellow bell pepper, julienned
½ red bell pepper, julienned
½ green bell pepper, julienned
6 crimini mushrooms, sliced
1 clove of garlic, chopped
½ cup water
3 tablespoons fajita seasoning
--(or click here for my recipe: Sandra's Fajita Seasoning Blend)
4 (10”) flour tortillas

Topping options:
--cheddar cheese, shredded
--mozzarella cheese, shredded
--1 roma tomato, chopped

Sandra's Fajita
Seasoning Blend

--sour cream
--slices of jarred pickled jalapenos

METHOD

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken, beef, (or shrimp that takes even less time than meat), etc., and sear until meat (or seafood) is cooked through, and then remove to a plate, and set aside.

Add yellow, red, and green julienned bell pepper, 1 julienned onion, and 6 sliced crimini mushrooms, and cook for 2 minutes. Add the garlic, tossing to combine and cook for 30 seconds. Add 1/2 cup water and 3 tablespoons of  Sandra's Fajita Seasoning Blend to the skillet, and bring to a boil, and then let the sauce reduce by half. Add the meat back to the skillet and cook for 2 more minutes to heat through.

Serve filling wrapped in tortillas that have been heated (I just place mine on my electric burner set to low for a couple of seconds per side), and then add your desired toppings. – Enjoy!

SANDRA'S FAJITA SEASONING BLEND

A great blend of spices 
to make your fajitas, burritos, tacos
and other Mexican 
dishes outstanding...

INGREDIENTS

¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cayenne
¼ teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fine-grained kosher salt
2 teaspoons chili powder
1 teaspoon dark brown sugar
1 chicken bouillon cube, finely crushed

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a labeled airtight container in your pantry.

I make large batches of this recipe to have plenty on-hand for those busy nights, as Fajitas are quick and easy to make and oh so tasty. - Enjoy!

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

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

(Click here for 
Sandra's Fiesta Fajitas)

SANDRA'S LEMON PEPPER SEASONING BLEND (No Salt)

A great addition to many seafood dishes,
including salads, soups, and meat
entrees...

INGREDIENTS

1/2 cup organic whole black peppercorns
3 tablespoons organic dried lemon, finely chopped
1-1/2 tablespoons packed brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon dried thyme leaves

METHOD

Remove the zest from the lemon using a zesting grater. Remove only the yellow zest and (none of the white pith). Mince the zest very fine and place it in a small bowl (or mortor).

Place the peppercorns in a spice grinder, and pulse until sufficiently cracked. Add the cracked pepper to the lemon zest, and use a wooden spoon to mash the cracked pepper and zest together for these flavors to meld (I use a marble mortar and pestle). Spread the zest and pepper on a baking sheet lined with foil and place in the oven set to 200 degrees overnight.

The next day, add the mixture to a spice grinder, along with the brown sugar, onion powder, garlic powder, and thyme, and then pulse to pulverize.

Store in a “labeled” airtight container in your pantry. I make huge batches of this recipe to have plenty on-hand at all times.

This Lemon Pepper Seasoning is most excellent when sprinkled on chicken, seafood, vegetables, salads, soups, and meat.


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


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

SANDRA'S JERK SEASONING BLEND

An excellent seasoning to use
with pork and chicken or
in most any other Caribbean recipe...

INGREDIENTS

2 tablespoons dried minced onion
2-1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon fine-grain kosher salt

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

I make huge batches of this recipe to have plenty on-hand when I want to change up recipes as this Jerk Seasoning adds great favor!


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


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

SANDRA'S CHILI POWDER SEASONING BLEND

Chili Powder adds an punch of
flavor to many other dishes
other than just chili...

INGREDIENTS

1 teaspoon ground smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon mexican oregano
2 teaspoons garlic powder
2 teaspoons onion powder
 
METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry. 

I make huge batches of this spice blend, as you probably have found out that I use this in many of my recipes, as does my husband in his that I post so needless to say we always have an abundance on-hand.



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


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

SANDRA'S DRY RUB SEASONING BLEND

This is great to rub on any meat
that you intend to grill
or roast...

INGREDIENTS

6 tablespoons brown sugar, tightly packed
2 tablespoons Kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry (I usually make a large batch so it is always handy). 

This is great on a pork shoulder, or any roast, or cut of meat if you place it in the refrigerator overnight before roasting or grilling.


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


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

SANDRA'S TACO SEASONING BLEND

This is my 'low-sodium'
homemade blend so I no longer
have to purchase
the store-bought pre-packaged version...

Yields: (Equivalent to 1 pre-packaged store-bought version)

Prep: 3 Mins.

***Low-Sodium Version***

INGREDIENTS

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of cayenne

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon kosher salt (not table salt)

¼ teaspoon freshly ground pepper

METHOD

In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne, oregano, paprika, cumin, kosher salt and ground pepper. Store in an airtight container, or use immediately.

This recipe is for 1 lb. of burger.  Brown burger over medium-high heat, add all of the taco seasoning, 1/2 tablespoon flour, and mix thoroughly. Add 2/3 cup of water, and stir to combine.  Reduce heat to low, and let it simmer, uncovered, for 5 minutes, while occasionally stirring. ~ Enjoy!

~~~~~~~~~~~

Tip: Feel free to make large batches of taco seasoning, and seal in an airtight container.  Label container that the equation per 1 lb. of burger is 2-1/2 tablespoons of prepared taco seasoning, ½ tablespoon of flour, and 2/3 cup of water, then simmer for 5 minutes.

SANDRA'S BLACKENED SEASONING BLEND (I)

A wonderful seasoning
that is equally wonderful
when cooking using the proper
method, I have provided several recipes
on this site, just search...

INGREDIENTS

4 teaspoons ground smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons fine-grained kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried Mexican oregano
3/4-teaspoon ground cumin
1/4-teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for blackened seasonings; plus let your imagination run wild and make up your own!  I use this by drying and then brushing a light coating of olive oil on halibut, salmon, chicken, or steak, then liberally covering it in the blackened seasoning. Place the prepared seafood or meat in a cast iron skillet over high heat, or outdoor grill, or broiler and cook.


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


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

SANDRA'S BASIC SEASONING SALT BLEND

INGREDIENTS

6 tablespoons fine-grained kosher salt
1/2-teaspoon dried thyme
1/2-teaspoon marjoram
1/2-teaspoon garlic powder
2-1/4 teaspoons ground paprika
1 teaspoon dry mustard
1/4-teaspoon onion powder
1/8-teaspoon dill powder (I grind my own)
1/2-teaspoon celery salt

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for seasoning salt, or add to your own recipes you create as well ;-)

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

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

SANDRA'S ORGANIC ITALIAN HERBS SEASONING BLEND

It's so rewarding to make your
own blends, as you know
you're getting quality ingredients
with no fillers or other additives...

INGREDIENTS

· 2 tablespoons organic dried basil

· 2 tablespoons organic dried marjoram

· 2 tablespoons organic dried oregano

· 2 tablespoons organic dried rosemary

· 2 tablespoons organic dried thyme

METHOD

Mix all ingredients in a small bowl until well combined.  Add to a grinder designated for spices that has been properly cleaned, and pulse a couple of times.

Store in a “labeled” airtight container in your pantry.

Use this Italian seasoning blend in all your Italian dishes, including spaghetti, pizza sauce, and when preparing many other seafood and meat entrees...

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

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