Everything (but the Bagel) Seasoning

Ingredients:

1 T Himalayan Fine Sea Salt
1 T Dried Granulated Onion
1 T Dried Granulated Garlic
1 T Black Sesame Seeds
1 T White Sesame Seeds
2 T Poppyseeds

Directions:

Combine in a jar of your choosing. Shake before each use.

My favorite way to use this is sprinkled on chicken before it is baked!

* Adapted from https://www.savoringthegood.com/everything-but-the-bagel-seasoning/

Avocado Oil Vinaigrette

Ingredients:

1/4 C Avocado Oil
1 T Apple Cider Vinegar
2 T Dijon Mustard
Salt and Pepper, to taste

Directions:

Combine all ingredients in a small mason jar. Screw lid on securely and shake until ingredients are combined.

Serve immediately or store in refrigerator. Shake again as needed.

*Adapted from https://www.foodnetwork.com/recipes/avocado-oil-vinaigrette-3660298

Balsamic Vinaigrette

Ingredients:

2/3 C Extra Virgin Olive Oil

1/4 C Balsamic Vinegar

1 T Red Wine Vinegar

2 Cloves Minced Garlic

1/2 Scant teaspoon Ground Mustard

2 T Lemon Juice

Directions:

Whisk all ingredients together and serve at room temperature. 

Yield: 1 Cup

* Adapted from http://mywholefoodlife.com/2013/04/26/homemade-balsamic-vinaigrette/

Homemade Buttermilk Ranch Mix, Dressing, and Dip

Ingredients:

Dry Mix:

1/4 C Black pepper

1 1/2 C Parsley flakes

1/2 C Garlic salt

2 T Kosher salt

1/4 C Granulated garlic

3/4 C Granulated onion

2 T Dill weed

Dressing:

1 C Buttermilk (or plain milk kefir)

1 C Mayonnaise

Dip:

16 oz Sour cream

Directions:

Thoroughly mix all dry ingredients together. Store in airtight container. 

For dressing, combine buttermilk and mayonnaise with 2 T dry mix. Best if allowed to chill for 30 minutes before serving. Store in refrigerator. 

Tip: For a lighter dressing use buttermilk (or milk kefir) and substitute sour cream for mayonnaise. Add a little more buttermilk if it is too thick for your taste. 

For dip, combine 2 T dry mix and sour cream. Let chill for 30 minutes in refrigerator before serving. 

Yield: 3 1/2 C dry mix. 

* Adapted from http://thecraftyblogstalker.com/best-homemade-ranch-recipe/

Cajun Spice Mix

Ingredients:

1 t Kosher salt

2 t Garlic powder

2 1/2 t Paprika

1 t Ground black pepper

1 t Onion powder

1 t Cayenne pepper

1 1/4 t Dried oregano

1/4 t Crushed red pepper flakes

Directions:

Mix all ingredients and store in an airtight container. 

Yield: About 1/4 C

* Adapted from http://allrecipes.com/recipe/cajun-spice-mix-2/

Pumpkin Pie Spice

Ingredients:

1/4 C Ground cinnamon

1 T Ground nutmeg

1 T Ground ginger

1 1/2 t Ground cloves

Directions:

Mix all ingredients thoroughly in a small bowl. Use in any recipe that calls for pumpkin pie spice. 

* Adapted from http://allrecipes.com/recipe/pumpkin-pie-spice-ii/

Ways to Season Slow-Cooked Beef Roast

Option 1:

Tomato (diced, whole peeled, sauce, or juice), bay leaf, dried minced onion. 

Option 2: 

Beef base (broth, bouillon), dried minced onion, dry ranch seasoning mix. 

Option 3:

Prepared mustard, dried minced onion. 

Option 4:

Cream of mushroom soup, dry onion soup mix. 

Option 5:

Dry onion soup mix, bay leaf. 

Option 6:

A-1 Steak sauce, dry onion soup mix. 

Option 7:

Dried minced onion, whole peeled tomatoes, Cajun seasoning, and sweet potatoes. Serve topped with sour cream. 

Option 8: 

Beef base, whole fresh mushrooms, tarragon. 

Option 9:

Diced tomatoes, diced tomatoes with green chilies, chili spices, red onions, and green pepper.

Taco Salad Dressing

Ingredients:

1 C Sour cream

1/4 C Mild salsa

1/4 t Mexican Seasoning

1/8 t Dried Cilantro

Combine all ingredients. Refrigerate overnight. 

* My Recipe

Succulent Spare Ribs!

Ingredients:

BBQ Sauce:

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 limes, zest of
1 limes, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced

Spice Rub:

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt ( I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks ( 3 pounds or less each)

Directions:

At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.

Simmer over medium-low heat for 1/2 an hour.

Chill overnight.

The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.

Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.

Allow to sit, refrigerated, overnight.

The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.

Let sit at room temperature for 45 minutes.

Take BBQ sauce out of refrigerator and allow to come to room temperature.

Heat oven to 215 degrees Fahrenheit.

After the ribs sit at room temperature, put them in the oven on a large sheet tray.

Bake 4 hours.

About halfway through cooking time, sprinkle ribs with the rest of the spice rub.

About 45 minutes before ribs are done, brush with the BBQ sauce.

Let ribs sit 10 minutes before cutting into individual ribs.

* Adapted from http://www.food.com/recipe/jims-dont-spare-the-spareribs-ribs-83678#

Lemon Garlic Salad Dressing

Ingredients:

2 - 3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 small clove garlic, minced
1/2 tsp. finely grated lemon zest (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard

Directions:

Whisk all ingredients together in a small bowl to blend.

Makes Lemon Garlic Salad Dressing for 2 large salads.

* Adapted from http://localfoods.about.com/od/salads/r/LemonGarlicDres.htm

Mexican Seasoning

I like to make burritos, tacos, and fajitas and I've always just bought the little seasoning packets at the store each time I needed one but last time I bought one I couldn't believe how expensive they've gotten! I just can't handle the idea of paying so much for something I could do for probably much cheaper myself.

I found this recipe which works for burritos, tacos, or fajitas and tried it today and it was good. Thought I'd share in case anyone else wants to make their own and doesn't already have a recipe!

Mexican Seasoning

Recipe for single batch (good for 1- 1 1/2 lbs. of meat or vegetables):

1 T Chili powder
1/4 tsp. Garlic powder
1/4 tsp. Onion powder
1/4 tsp. Crushed red pepper flakes
1/4 tsp. Oregano flakes
1/2 tsp. Paprika
1 1/2 tsp. Cumin
1 tsp. Salt
1/2 tsp. Black pepper

Mix with 3/4 cup water for 1- 1 1/2 lb. of meat or vegetables.

Recipe for large batch (to keep some ready for next time):

1/2 C Chili powder
2 tsp. Garlic powder
2 tsp. Onion powder
2 tsp. Crushed red pepper flakes
2 tsp. Oregano flakes
4 tsp. Paprika
1/4 C Cumin
8 tsp. Salt
4 tsp. Black Pepper

Use 3 T of mix with 3/4 C water for 1- 1 1/2 lb. of meat or vegetables. Store in an airtight container.

* From unknown Internet recipe