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 REFRIGERATED PICKLED RED ONIONS

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-spice vib...

Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size

Prep: 15 Mins.

Cook Brine: 30 Mins.

Refrigerate: Min. of 3 days, or up to 1 month

INGREDIENTS:

Brine:

(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water

2 cups white distilled vinegar

1/4 cup pickling spice

3/4 cups white granulated sugar

1/4 cup dark brown sugar

Onions:

3 medium red onions, thinly sliced from top to core direction to 1/8"

METHOD

Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!

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Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

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Tip:

Store cookies, once they're completely cooled, in an airtight container.

SANDRA'S SPICE 'N EVERYTHING NICE COOKIES

I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)

Prep: 15 Mins.

Bake: 10-12 Mins.

INGREDIENTS

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar (plus more for rolling cookie balls)

1/2 cup quality molasses

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon fine-grain salt

METHOD

Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!

SANDRA'S GLAZED CARROT CAKE COOKIES

A portable carrot cake in cookie form...

 ~ How divine is this?! ~

Yields: Appx. 3 doz.

Prep Time: 10 Mins.

Cook Time: 14-16 Mins.

INGREDIENTS

Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 (8 oz.) can crushed pineapple, undrained

3/4 cup shredded carrots

--about 2 medium, scrubbed

1/4 cup shredded apple (I used Braeburn)

--about 1/2 unpeeled, cored apple

1/4 cup shredded coconut, chopped finer

1/2 cup raisins

1/4 cup chopped pecans

2-1/4 to 2-1/3 cups all-purpose flour

--depending on juiciness of grated carrots and apple

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese

--does not need to be at room temp

2 tablespoons unsalted butter, at room temp.

1 cup confectioners’ sugar

--sift through sieve for a smoother glaze

2 to 3 teaspoons milk

--add more or less, depending on desired glaze consistency

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...

Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!

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Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.

SANDRA’S SPICE-RUBBED ROASTED KING SALMON FILLETS

The delightful spice rub adds an 

exciting, earthy, and exotic flare 

to these king salmon fillets...

Servings: (2)

Prep: 5 Mins.

Roast: 15 to 20 Mins.

INGREDIENTS

½ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon old bay seasoning

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon light olive oil

1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)

2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick

Garnish:

1 green onion, finely chopped (green part only)

2 wedges of fresh lime

METHOD:

Preheat oven to 400 degrees.

To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.

In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish.  Place the spice-rubbed fillets on top of onions.  Lightly spray all over the fillets with olive oil spray.  

Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork.  (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly).  Let fillets rest for 3 minutes for juices to redistribute.

To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!

Tip:  I served the king salmon fillets with steamed rice and glazed baby carrots.

SANDRA'S QUICK PUMPKIN SPICE LATTE GRANDE at HOME

I simply have an adoration
for anything pumpkin, thus
the creation of this hot
and tasty beverage...

Servings: (1 Grande, or 2 Regular Latte's)
Prep. 5 Mins.

INSTRUCTIONS

Pumpkin Spice Latte:
1 cup milk
1 heaping teaspoon dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice (for recipe, click here:  Sandra's Pumpkin Pie Spice Blend)
¼ cup hot espresso (or double-strength coffee)

Topping Ingredients:
---1 heaping tablespoon sweetened whipped cream
---A pinch pumpkin pie spice

METHOD

Set out the blender on the counter. Begin brewing your hot espresso (or double-strength hot coffee.)

Meanwhile, heat the milk, brown sugar, vanilla extract, and pumpkin pie spice in a 2-cup glass measuring cup in the microwave on high for 2 minutes. Add the hot milk mixture to the blender. For safety, remove center of lid, and cover the blender with a kitchen towel to prevent splashing, and puree until mixture becomes frothy, about 15 seconds or so.

Pour hot espresso into a large mug, and then pour hot milk mixture from blender on top of espresso, reserving some of the top froth to spoon over top of latte, and then add a heaping dollop of sweet whipped cream, and a sprinkling of pumpkin pie spice. – Enjoy!

SANDRA’S APPLE SPICE COOKIES

A perfect dainty and delicious snack...

Yields: (4 doz.)
Prep: 10 Mins. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

1-1/2 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oatmeal (not quick cooking)
1/4 cup milk
1 cup gala apples, peeled, cored, and grated
1 teaspoon lemon juice
1 cup raisins

METHOD

Heat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.

In a large mixing bowl sift through a sieve the flour, baking powder, and spices.

In medium bowl, with a hand mixer, cream butter and dark brown sugar until smooth. Add the egg, and vanilla extract, and then mix to combine. Add oatmeal and milk, and mix with a spoon. Add these ingredients to the large mixing bowl of sifted dry ingredients. Grate the peeled and cored gala apples and toss in a small bowl with the lemon juice, and then squeeze the grated apples with clean hands to drain off excess moisture, then add them to the large bowl along with the raisins, and the fold the cookie dough just until combined (trying not to over mix).

Drop by tablespoonfuls onto prepared baking sheet. Bake for 10 to 12 minutes, until lightly browned.


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Tip: I store my cookies in an airtight container with a piece of pilot bread or some other buttery flavored cracker to keep them moist and from hardening.

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!

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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.


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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!


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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.



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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.


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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!

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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.


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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 ;-)

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

SANDRA'S POULTRY SEASONING BLEND

This is a great spice
blend to use in many soups, stews, 
and while grilling when
poultry is the main ingredient...

INGREDIENTS

2 tablespoons dried parsley
2 tablespoons dried sage
2 tablespoons dried thyme
1 tablespoon ground marjoram
1 tablespoon celery Salt
1 tablespoon dried rosemary
1 tablespoon ground savory
1 tablespoon freshly ground black pepper
1/2 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 for stuffing/dressing and all other recipes that include poultry or call for poultry seasoning.


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

SANDRA'S PUMPKIN PIE SPICE BLEND

A perfect blend of spices
that you'll find I refer to in many
of the recipes posted on this site...

INGREDIENTS

3 tablespoons ground cinnamon

1-1/2 tablespoons ground ginger

1-1/2 teaspoons ground cloves

1-1/2 teaspoons ground allspice

1-1/2 teaspoons freshly grated nutmeg

1/2 teaspoon of ground cardamom

METHOD

Mix all ingredients in a small bowl until well combined.

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

You are able to add this to many baking recipes, such as homemade fruit and berry pies, cookies, cakes, and many
other dishes (I feel that this blend is much improved over
the store-bought brands).

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

SANDRA'S TAKE-ME-AWAY CHAI TEA

I took an afternoon break
from work when
this recipe came to mind ~
Needless to say, I now often enjoy
sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandra's Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


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Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.

SANDRA'S BLACKENED SEASONING BLEND (II)

This is a fantastic blend to use as a rub
for seasoning beef steaks or roasts, including
 on many types of seafood and shellfish before
baking, grilling or roasting...

Yields: (Appx. 3 tablespoons)


1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

In a small bowl, add all the ingredients, and mix well.

Store any unused portion in an airtight container.