Most seasoning mixes that you can buy in the grocery store have sugar in them. If you read the ingredient list you will probably see sugar there in some form. When you are trying to stay away from sugars and starches, even those small additions can derail all of your good intentions. So when reading the nutrition facts, also read the ingredient list. Learn more about what you are eating.
This seasoning mix is pretty basic. Most of the time simple is better. Not always, but usually. Mix this up and see what you think. I enjoy it on chicken. It's just as good on a steak. Or, let's see, just about anything you want to grill. Haven't tried it on fish yet myself. If you do let me know what you think.
1/4 Cup Ground Ancho Chili Pepper (#42035)
1 tsp Garlic Powder (#44439)
1 tsp Onion Powder (#47230)
1 tsp Dried Oragano (#31730)
2 tsp Paprika (#48037)
1 T Ground Cumin (#42730)
1 T Kosher Salt
1 T Ground Black Pepper (#45836)
Mix all ingredients in a small bowl. Pour into an old salt shaker and shake on, oh, just about anything.
The numbers after each ingredient are the Penzeys Spices item numbers. I thought that might make it easier for you to order from www.penzeys.com .
I hope you like this recipe!
Sunday, April 25, 2010
Friday, April 23, 2010
Lifestyle Change French Onion Soup
I was going to call it "Diet French Onion Soup". When you put that word, diet, in front of anything people automatically think "Yuck". You think it can't be good if it's diet. But this didn't turn out too bad. Needed more salt though.
Okay, I got this cook 'booklet' to go with my lifestyle change. My first thoughts while reading it were, "It's not rocket science here people. Use your imagination just a little bit please." The recipes are a bit lacking for me. Even as strict as this is, you can still give it some flavor. Work with me here.
----------------------------------------------------------
This is the original recipe. (I'm not kidding here.)
2 Cups Chicken Broth (Made from the recipe in this book.)
1 Whole sliced Sweet Onion
Simmer on low for 1 hour.
----------------------------------------------------------
That's it!
----------------------------------------------------------
The recipe for the broth is as follows:
21 ounces Boneless, Skinless Chicken Breast
8 Cups Water
1/4 tsp Garlic Powder
1/4 tsp Onion Salt
1/4 tsp Celery Salt
1/4 tsp Poultry Seasoning
1/4 tsp Black Pepper
1 1/2 tsp Sea Salt
Combine ingredients in a soup pot and cook until chicken is done.
----------------------------------------------------------
I'm sorry but that just will not cut it in my kitchen!
Want to know what I did to it? LOL! I stayed within the parameters of the protocol. There are just so many little things that can be done to make it taste GOOD. So, here we go:
----------------------------------------------------------
Chicken Broth
21 ounces Skinless, Boneless Chicken Breast Meat (I used the Tenders)
8 Cups RO Water (Reverse Osmosis)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Celery Seed
1/2 tsp Poultry Seasoning
1/4 tsp Black Pepper
2 tsp Sea Salt
Chop the chicken into bite size pieces. Brown these in a nonstick skillet. (I love my GreenPans) Do NOT add any oil. Just lightly brown and add to the water in a stock pot. Add all of the seasonings. Stir and simmer for about 30 minutes. Skim off any scum that may accumulate from the chicken. (for this diet you need to do the next part faithfully) Remove the chicken from the broth and store in the refrigerator for future meals. Cool the broth and put in 2 cup containers. Freeze or refrigerate for future use.
-----------------------------------------------------------
Now for the French Onion Soup:
2 Cups Chicken Broth
1 Whole sliced Onion
Pour the broth into a 2 quart sauce pan. Heat to a simmer while cooking the onions. Slice the onion into 3/8" slabs. Season with your favorite seasoning. I used a Southwest seasoning. Lay the onion slabs on a kitchen grill (aka George Forman). Cook 7-8 minutes on a side. You want them to be softened but still hold together so you can chop them on a cutting board. Then drop them into the simmering broth. Simmer until broth is reduced by about half.
-----------------------------------------------------------
I added in some of the chicken from making the broth. Then I added some apple slices and a broken up Melba Toast. mmmmm (I see you all turning up your noses!) Heck, by the third day of this diet I was eyeing the roadkill to figure how I could cook it! LOL!
Anyway, if you ever find yourself on a strict diet, try this. It's not bad if you are starving to death.
Okay, I got this cook 'booklet' to go with my lifestyle change. My first thoughts while reading it were, "It's not rocket science here people. Use your imagination just a little bit please." The recipes are a bit lacking for me. Even as strict as this is, you can still give it some flavor. Work with me here.
----------------------------------------------------------
This is the original recipe. (I'm not kidding here.)
2 Cups Chicken Broth (Made from the recipe in this book.)
1 Whole sliced Sweet Onion
Simmer on low for 1 hour.
----------------------------------------------------------
That's it!
----------------------------------------------------------
The recipe for the broth is as follows:
21 ounces Boneless, Skinless Chicken Breast
8 Cups Water
1/4 tsp Garlic Powder
1/4 tsp Onion Salt
1/4 tsp Celery Salt
1/4 tsp Poultry Seasoning
1/4 tsp Black Pepper
1 1/2 tsp Sea Salt
Combine ingredients in a soup pot and cook until chicken is done.
----------------------------------------------------------
I'm sorry but that just will not cut it in my kitchen!
Want to know what I did to it? LOL! I stayed within the parameters of the protocol. There are just so many little things that can be done to make it taste GOOD. So, here we go:
----------------------------------------------------------
Chicken Broth
21 ounces Skinless, Boneless Chicken Breast Meat (I used the Tenders)
8 Cups RO Water (Reverse Osmosis)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Celery Seed
1/2 tsp Poultry Seasoning
1/4 tsp Black Pepper
2 tsp Sea Salt
Chop the chicken into bite size pieces. Brown these in a nonstick skillet. (I love my GreenPans) Do NOT add any oil. Just lightly brown and add to the water in a stock pot. Add all of the seasonings. Stir and simmer for about 30 minutes. Skim off any scum that may accumulate from the chicken. (for this diet you need to do the next part faithfully) Remove the chicken from the broth and store in the refrigerator for future meals. Cool the broth and put in 2 cup containers. Freeze or refrigerate for future use.
-----------------------------------------------------------
Now for the French Onion Soup:
2 Cups Chicken Broth
1 Whole sliced Onion
Pour the broth into a 2 quart sauce pan. Heat to a simmer while cooking the onions. Slice the onion into 3/8" slabs. Season with your favorite seasoning. I used a Southwest seasoning. Lay the onion slabs on a kitchen grill (aka George Forman). Cook 7-8 minutes on a side. You want them to be softened but still hold together so you can chop them on a cutting board. Then drop them into the simmering broth. Simmer until broth is reduced by about half.
-----------------------------------------------------------
I added in some of the chicken from making the broth. Then I added some apple slices and a broken up Melba Toast. mmmmm (I see you all turning up your noses!) Heck, by the third day of this diet I was eyeing the roadkill to figure how I could cook it! LOL!
Anyway, if you ever find yourself on a strict diet, try this. It's not bad if you are starving to death.
I'm on a Diet!
I'm sorry friends, that I have been away for so long. I have decided to put myself on a diet, or better yet, a lifestyle change. It has been too long in coming. All the cooking and baking that I do has caught up to me. Try as I might to 'diet' for a while now, it hasn't stuck. So I have made a conscious decision to change. (as opposed to unconscious! ha ha)
Most people hate change. It's not usually a bad thing. Change happens around us all the time. We don't even notice it when it is a small change. Take a can of chicken broth for instance. A 'can' of chicken broth started out as 16 ounces years and years ago. Today it is about 14 1/2 ounces. Most people don't notice. But it's something I noticed. All over the grocery store it is happening every day. So they don't have to raise the price, they just give you less and leave the price the same.
I digress. My 'diet. My lifestyle change. For good or bad, it's here. Here to stay.
Most people hate change. It's not usually a bad thing. Change happens around us all the time. We don't even notice it when it is a small change. Take a can of chicken broth for instance. A 'can' of chicken broth started out as 16 ounces years and years ago. Today it is about 14 1/2 ounces. Most people don't notice. But it's something I noticed. All over the grocery store it is happening every day. So they don't have to raise the price, they just give you less and leave the price the same.
I digress. My 'diet. My lifestyle change. For good or bad, it's here. Here to stay.
Saturday, April 10, 2010
Scottish Reels
I have been looking for this one for a couple of weeks now and couldn't it. Finally! There it was! I had posted it in the 'Recipe Binder' program on Facebook. Now I have something to bake tomorrow! (I WILL add the pictures when I'm done baking them on Sunday!)
As always, I don't remember where this came from, but I remember how good they are.♥
2 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 oz Cream Cheese, softened
3/4 Cup Unsalted Butter, softened (as always, the real stuff)
1 1/4 Cup Dark Brown Sugar
4 oz Unsweetened Chocolate, melted and slightly cooled
2 Eggs, Large or Extra Large
2 tsp Vanilla (as always, the real stuff from Penzey's)
1 Cup Chopped Nuts
1 Cup Mini Chocolate Chips
Dredging Mixture:
1 Cup Quick Cooking Oats
1/4 Cup Powdered Sugar
Preheat oven to 350 degrees. Line cookie sheets with parchment.
Whisk together the flour, powder, soda and salt; set aside.
Cream the cheese, butter and brown sugar until light. Add the cooled melted chocolate and mix until combined. Add the eggs one at a time, then the vanilla. Stir in the dry ingredients, nuts and chips until evenly combined.
Combine the dredging mixture in a small bowl. Scoop the dough out in balls of about a tablespoon and roll in the dredging mixture. Place on the parchment covered baking sheet. Bake for 12 to 15 minutes. Cool on the pan for 5 minutes before moving to cooling racks.
These cookies don't sound like much. And who ever heard of rolling the dough in oatmeal? Don't knock it until you try it and try it you must! These are wonderful.
Enjoy!
As always, I don't remember where this came from, but I remember how good they are.♥
2 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 oz Cream Cheese, softened
3/4 Cup Unsalted Butter, softened (as always, the real stuff)
1 1/4 Cup Dark Brown Sugar
4 oz Unsweetened Chocolate, melted and slightly cooled
2 Eggs, Large or Extra Large
2 tsp Vanilla (as always, the real stuff from Penzey's)
1 Cup Chopped Nuts
1 Cup Mini Chocolate Chips
Dredging Mixture:
1 Cup Quick Cooking Oats
1/4 Cup Powdered Sugar
Preheat oven to 350 degrees. Line cookie sheets with parchment.
Whisk together the flour, powder, soda and salt; set aside.
Cream the cheese, butter and brown sugar until light. Add the cooled melted chocolate and mix until combined. Add the eggs one at a time, then the vanilla. Stir in the dry ingredients, nuts and chips until evenly combined.
Combine the dredging mixture in a small bowl. Scoop the dough out in balls of about a tablespoon and roll in the dredging mixture. Place on the parchment covered baking sheet. Bake for 12 to 15 minutes. Cool on the pan for 5 minutes before moving to cooling racks.
These cookies don't sound like much. And who ever heard of rolling the dough in oatmeal? Don't knock it until you try it and try it you must! These are wonderful.
Enjoy!
Wednesday, April 7, 2010
Cookies for the Home Show
Tonight I put together 5 batches of cookies for the Home Show in Humboldt. Chocolate Chip, Mini m&m, and the Salty/Sweets. Seiler Appliance has a booth at the show. For the last 5 years I have made cookie dough for the guys to bake during the show.
Yes, the guys bake the cookies at the show. I make the dough and freeze it in balls or discs for them to bake. It fills the hall with the smell of fresh baked cookies. Does it help with sales? Maybe. Does it make people feel good to have a warm, fresh baked cookie from one of our ovens? Hopefully. The guys do the baking because I am at the store. Someone has to hold down the fort, and I'm low man on the totem pole.
I also put together a couple of egg bakes. I drop them off on my way to open the store on Saturday morning. Russ also gives that away to customers and exhibitors alike. Again, does it foster goodwill? Again, hopefully!
Yes, the guys bake the cookies at the show. I make the dough and freeze it in balls or discs for them to bake. It fills the hall with the smell of fresh baked cookies. Does it help with sales? Maybe. Does it make people feel good to have a warm, fresh baked cookie from one of our ovens? Hopefully. The guys do the baking because I am at the store. Someone has to hold down the fort, and I'm low man on the totem pole.
I also put together a couple of egg bakes. I drop them off on my way to open the store on Saturday morning. Russ also gives that away to customers and exhibitors alike. Again, does it foster goodwill? Again, hopefully!
Tuesday, April 6, 2010
Mary Max Chili
This is a tribute to my sister-in-law, Mary Maxine Kennedy-Seiler. I don't know where she got it from but I got it from her. It is wonderful for it's simplicity. That simplicity also lends itself well to my additions. (or addictions, i.e. playing with a recipe to make it "better")
This is the basic recipe that I make the Smokin' Chili out of. Smokin' Chili isn't for everyone. Some people don't like smoke flavor that well. It's not bad, different, but not bad.
To make it Smokin', we just cook the meat in the smoker. Along with the onions, pepper and celery.
Mary Max Chili
2 1/2 pounds of Hamburger
1 medium Onion, chopped
1 T Worcestershire Sauce
1 tsp Sugar
46 oz Tomato Juice (V8)
1 Green Pepper, chopped
2 Celery Stalks, cut in 3" chunks
2 T Chili Powder
1 small can Chili Beans (Mrs. Grimes)
Brown the hamburger with the onion and peppers. Add remaining ingredients and simmer for a couple of hours. Enjoy!
I have been known to add many different things to this chili. Some were good and some not so good. Corn is a very good addition. Carrots, not so much. I have added cinnamon a couple of times and it was good. But whatever you may decide to add, do so sparingly. I speak from experience, even too much of a GOOD thing can turn out bad.
Sorry, no picture, this time.
This is the basic recipe that I make the Smokin' Chili out of. Smokin' Chili isn't for everyone. Some people don't like smoke flavor that well. It's not bad, different, but not bad.
To make it Smokin', we just cook the meat in the smoker. Along with the onions, pepper and celery.
Mary Max Chili
2 1/2 pounds of Hamburger
1 medium Onion, chopped
1 T Worcestershire Sauce
1 tsp Sugar
46 oz Tomato Juice (V8)
1 Green Pepper, chopped
2 Celery Stalks, cut in 3" chunks
2 T Chili Powder
1 small can Chili Beans (Mrs. Grimes)
Brown the hamburger with the onion and peppers. Add remaining ingredients and simmer for a couple of hours. Enjoy!
I have been known to add many different things to this chili. Some were good and some not so good. Corn is a very good addition. Carrots, not so much. I have added cinnamon a couple of times and it was good. But whatever you may decide to add, do so sparingly. I speak from experience, even too much of a GOOD thing can turn out bad.
Sorry, no picture, this time.
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