Shepherds Pie Recipes

Shepherd’s Pie Recipes

I was asked to come up with a Shepherd’s Pie recipe, so I have 3 different recipes for those who might like different types of Shepherd’s Pie. I was very interested to see that there are a wide variety of recipes, with many different ingredients.  These seem to me to be a good representation of the recipes I found. I hope you find at least one that will work for you.  Enjoy !!!!

Shepherd’s Pie # 1

    Ingredients:

        2 - pounds - Ground Round Beef
        1 - Large - Onion (Diced)
        4 - cups - Hot Mashed Potatoes
        8 - ounces - Cream Cheese (Cubed)
        2 - cups - Cheddar Cheese (Shredded) (Divided)
        4 - Cloves - Garlic (Minced)
        6 - cups - Frozen Mixed Vegetables (Thawed)
        2 - cups - Beef Gravy

    Directions:

        1) In large skillet, brown beef and onions.
        2) In a large bowl, mix potatoes, cream cheese, 1 cup cheddar cheese,  and garlic until well blended.
        3) Combine beef mixture, vegetables, and gravy.
        4) Spoon beef mixture into a 9 X 13 inch baking dish.
        5) Cover with potato mixture and remaining 1 cup cheddar cheese.
        6) Bake for 30 to 35 minutes at 375 degrees, or until
            heated through.

Shepherd’s Pie # 2

    Ingredients:

        2 - pounds - Ground Round Beef
        1 - Onion (Chopped)
        1 - package - Frozen Lima Beans and Carrots (Thawed)
        1 - cup - Mushrooms (Sliced)
        2 - 15 ounce cans - Tomatoes (Diced)
        1 - 14 ounce jar - Beef Gravy
        1 - teaspoon - Basil (Dried)
       1/4 - teaspoon - Pepper
        4 - cups - Mashed Potatoes
        2 - Cloves - Garlic (Minced)
        1 - cup - Parmesan Cheese

    Directions:

        1) Cook potatoes and garlic in water until soft; 
            Mash and set aside.
        2) In large skillet, brown beef and onions.
        3) Add lima beans, carrots, mushrooms, tomatoes,
            gravy, basil, and pepper.
        4) Spoon beef mixture into 9 X 13 inch baking dish.
        5) Cover with mashed potatoes; sprinkle with Parmesan
            Cheese.
        6) Bake at 375 degrees for 30 to 40 minutes; or until
            potatoes are browned and everything is heated
            through.

Shepherd’s Pie # 3

    Ingredients:

        2 - pounds - Beef Sirloin Roast (Trimmed of fat)
            (cut into 1 inch cubes)
        1 - Large - Onion (Sliced)
        3 - Carrots (Sliced)
        1 - Butternut Squash (Peeled and cubed)
        1 - can - Black Beans
        1 - teaspoon - Sea Salt
        2 - cups - Mushrooms (Sliced)
        2 - 15 ounce cans - Tomatoes (Italian style - diced)
        4 - cups - Mashed Potatoes (Cooked ahead of time)
        1 - cup - Parmesan cheese (Shredded)

    Directions:

        1) Heat oven to 375 degrees
        2) In large skillet, brown sirloin, mushrooms, and onions.
        3) In large saucepan, boil carrots, and squash until tender: drain.
        4) Add vegetable mixture to beef in the skillet.
        5) Add tomatoes and mix well.
        6) Spoon beef and vegetable mixture into a 9 X 13 inch
            baking dish.
        7) Cover with mashed potatoes.
        8) Sprinkle with Parmesan cheese.
        9) Bake 35 to 40 minutes: or until heated through.

Slow Cooker (Crockpot) Recipes # 2

Slow Cooker Recipes

These are the days that call for a few Slow Cooker Recipes.  Almost everywhere, it is cold enough to want something warm and easy, to come home to.  You really can fix almost anything in a slow cooker.  Another name for a slow cooker is a Crock Pot.  There are many versions of crock pots.  They come in many sizes and designs.  The most practical ones have ceramic liners that are removable.  These are easier to clean and are usually dishwasher safe.  There are even crock pots for one (1).  Most of these recipes are for 4 or 6 people.  They can be adjusted for any number.  If you want, you can make a recipe that is 2 or 4 times too much and freeze portions to be used later.

Chicken Breasts and Potatoes

  
    Ingredients:

        6 - Chicken Breasts  (Boneless & Skinless)
        1 - Large - Onion (Chopped)
        3 - Large - Baking Potatoes (Diced)
        2 - Tablespoons - Butter
        2 - cans - Cream of Chicken Soup
        1/2 - cup - Dry Sherry
        1 - teaspoon - Tarragon (Dried) or 1 - Tablespoon Fresh
        1 - teaspoon - Worcestershire Sauce
        1 - teaspoon - Granulated Garlic
        4 or 5 - Mushrooms (Chopped)

    Directions:

        1) Put chicken in slow cooker
        2) Add onions and potatoes
        3) In saucepan, combine remaining ingredients
        4) Heat until smooth and hot
        5) Pour over chicken
        6) Cover and cook on low for 8 to 10 hours

    Tip:  You can add other vegetables (Broccoli, Zucchini, Spinach,
        etc.) at the time you add potatoes.

French Onion Soup

  
    Ingredients:

        2 - pounds - Onions (Sliced Thin)
        1 - Tablespoon - Sugar
        1 - teaspoon - Salt
        1/4 - cup - Butter
       1/4 - cup - Olive Oil
        2 - Tablespoons - Flour
        1 - Quart - Beef Broth
        1/2 - cup - Dry White Wine
        1 - Tablespoon - Worcestershire Sauce
        1 - Loaf - French Bread (Sliced)
        Olive Oil (for bread)
        1 - cup - Parmesan Cheese (Freshly Grated)
        1 - cup - Swiss Cheese (Freshly Grated)

    Directions:

        1) Melt butter and olive oil together in large skillet.
        2) Add onions, sugar and salt to skillet.
        3) Sauté about 20 minutes or until golden (or
            caramelized)  
        4)  Sprinkle onions with flour and cook an additional
            2 to 3 minutes.
        5) Add broth, wine, Worcestershire sauce, and onion
            Mixture to slow cooker.
        6) Cover and cook for at least 8 hours.
        7) Brush sliced bread with olive oil.
        8) Put bread on baking sheet.
        9) Sprinkle one side of bread with 1/4 cup Parmesan
            Cheese and broil until brown.
        10) Put soup into oven safe bowls.
        11) Put bread broiled side down into soup.
        12) Sprinkle bread with 1/4 cup Swiss cheese per bowl.
        13) Broil until brown and bubbly.
        14) Serve hot and enjoy.
 
   Tip:  If you prefer not to use wine, substitute wine with chicken broth.

Pot Roast

    Ingredients:

        3 - pounds - Chuck Roast (Boneless, cubed)
        3/4 - cup - Flour (divided)
       1/4 - cup - Butter
        1 - Onion (Sliced)
        1 - teaspoon - Salt
        2 - teaspoons - Thyme (ground)
        1/2 - teaspoon - Pepper
        2 - Cloves - Garlic (Minced)
        1 - 12 ounce can - Beer

    Directions:

        1) Coat beef cubes with 1/2 cup flour.
        2) In large skillet, brown beef in butter.
        3) Put beef, onions, salt, pepper, garlic, thyme
            and beer in slow cooker.
        4) Cover and cook on low for 6 to 8 hours.
        5) Turn slow cooker to high.
        6) Dissolve remaining 1/4 cup flour in small amount
            of water.
        7) Stir flour mixture into meat in slow cooker.
        8) Cook on high for 30 to 40 minutes.
        9) Serve with rice and salad.

Italian Chicken

    Ingredients:

        6 - Chicken Breasts (Skinless and Boneless)
        2 - 15 ounce cans - Tomatoes (Italian style)
        2 - Zucchinis (Sliced)
        1 - Onion (Diced)
        2 - Carrots (Sliced)
        3 - Tablespoons - Catsup (Ketchup)
        4 - Cloves - Garlic (Crushed)
        1 - teaspoon - Red Pepper Flakes (optional)

    Directions:

        1) Cut chicken into 1 inch cubes.
        2) Put all ingredients into slow cooker and stir.
        3) Cover and cook on low 8 to 10 hours.
        4) Serve over pasta or rice.

Barbecue Chicken

    Ingredients:

        6 - Chicken Breasts (Skinless, Boneless)
        1 - cup - Catsup (Ketchup)
        2 - Tablespoon - Brown Sugar (Packed)
        1 - small - Onion (Finely chopped)
        1/2 - teaspoon - Salt
        1/3 - cup - Chicken Broth
        1/4 - teaspoon - Pepper
        1/4 - cup - Lemon Juice
        1 - Tablespoon - Paprika
        2 - Tablespoons - Worcestershire Sauce
        1 - 15 ounce can - Tomatoes (Diced)

    Directions:

        1) Put chicken in bottom of slow cooker.
        2) In a medium saucepan, add catsup, brown sugar,
            onions, salt, and pepper.
        3) Bring to a boil.
        4) Add lemon juice and Worcestershire sauce.
        5) Heat thoroughly.
        6) Pour sauce over chicken.
        7) Cover and cook on low for 6 to 8 hours or on
            high for 4 to 6 hours.  

Easy Chicken

    Ingredients:

        4 - Chicken Breasts (Boneless, Skinless)
        2 - 15 ounce cans - Tomatoes (Italian Style)
        1 - Envelope - Herb and Garlic Soup Mix
        Pasta or Rice for 4
        1 - cup - Parmesan Cheese (Grated)

    Directions:

        1) Cut chicken into bite-size pieces.
        2) Put chicken into the bottom of slow cooker.
        3) In a bowl, mix tomatoes and dry soup mix
            together.
        4) Pour over chicken.
        5) Cover and cook on low for 6 to 8 hours.
        6) Serve over pasta or rice.
        7) Top each serving with 1/4 cup Parmesan cheese.

    Tip:   You can also fix this recipe in your oven.  Line shallow
        baking pan with foil.  Add chicken, then tomato mixture.
        Cover with foil. Bake at 375 degrees for 45 minutes,
        or until done.
    Tip 2:   Add zucchini and mushrooms to make a complete
        dinner.

Venetian Chicken

    Ingredients:

        1 - Tablespoon - Paprika
        1/4 - cup - Flour
        1 - teaspoon - Basil (Dried)
        1/4 - teaspoon - Salt
        1/4 - teaspoon - Pepper
        6 - Chicken Breasts (Boneless, Skinless)
        6 - Mushrooms (Chopped)
        6 to 8 - Sun-dried Tomatoes (Chopped)
        1 -  Onion (Chopped)
        2 - Tablespoons - Red Wine
        1 - 8 ounce can - Tomato Sauce
        1 - Tablespoon - Lemon Zest
        1 1/2 - cups - Parmesan Cheese
        Parsley for Garnish

Directions:

        1) In a large bowl, combine paprika, flour, basil, salt, and
            pepper.
        2) Coat chicken with flour mixture; set aside.
        3) Clean and chop mushrooms.
        4) Place mushrooms, sun-dried tomatoes, and onions
            In slow cooker.
        5) Put chicken on top of veggies.
        6) In a bowl, combine wine, tomato sauce, and lemon
            Zest.
        7) Pour over chicken.
        8) Cover and cook on low for 6 to 8 hours.
        9) Serve over pasta
        10) Top with 1/4 cup parmesan cheese per serving.
        11) Sprinkle each serving with parsley.
      

What goes with What?

What Goes With What?

On my first posting I gave everyone a very long list of spices and cuisines.  This time I will be listing which spice goes with which meat, fish, vegetable, etc.  If you don’t really care what cuisine you are eating, this chart will make it easier to know which spices to use, period.  I know that everyone doesn’t enjoy cooking the way I do, but everyone loves to eat.  Most people cook for themselves, yet they are limited to a few common spices, like salt, pepper, garlic and so on.  With this list, you can try adding a variety of spices without being afraid of the unknown.  Some spices are easy to find, some aren’t.  Most of the larger supermarkets have a pretty large spice section with both large and small quantities of each spice.  Give yourself a challenge. Go shopping for spices you have never used before.  I promise you will be glad you did.  As Julia would say, :Bon Appetit”.


Beans - Cumin, Cayenne, Chili Powder, Chilies, Garlic, Parsley, Pepper, Sage, and Thyme
 
Beef - Basil, Bay Leaves, Chili Powder, Chilies, Cilantro, Curry, Cumin, Garlic, Marjoram,  Mustard, Oregano, Parsley, Pepper, Rosemary, Sage, Savory, Tarragon, and Thyme
 
Breads - Anise, Basil, Caraway, Cardamon, Cinnamon, Coriander, Cumin, Dill, Garlic, Lemon Peel, Orange Peel, Oregano, Poppy Seed, Rosemary, Saffron, Sage, and Thyme
 
Cheese - Basil, Caraway, Celery Seed, Chervil, Chili, Chives, Coriander, Cumin, Dill, Garlic, Horseradish, Lemon Peel, Marjoram, Mint, Mustard, Nutmeg, Paprika, Parsley, Pepper, Sage, Tarragon, and Thyme
 
Chicken - Basil, Bay Leaves, Cinnamon, Curry, Dill, Fennel, Garlic, Ginger, Ginger Lemongrass, Mustard, Paprika, Rosemary, Saffron, Sage, Savory, Tarragon, and Thyme
 
Corn - Chili, Curry, Dill, Marjoram, Parsley, Savory, and Thyme
 
Eggs -Basil, Chervil, Chili, Chives, Curry, Dill, Fennel, Garlic, Ginger, Lemon Peel, Marjoram, Oregano, Paprika, Parsley, Sage, Tarragon, and Thyme
 
Fish - Anise, Basil, Bay Leaves, Cayenne, Celery Seed, Chives, Curry, Dill, Fennel, Garlic, Ginger, Lemon Peel, Marjoram, Mustard, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, and Tarragon
Fruits - Allspice, Anise, Cardamon, Cloves, Coriander, Ginger, and Mint
 
Lamb - Basil, Bay Leaves, Cinnamon, Coriander, Cumin, Curry, Dill, Garlic, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary, Savory, Tarragon, and Thyme
 
Pork - Basil, Chili, Chives, Cumin, Garlic, Marjoram, Rosemary,   Mustard,  Oregano, Paprika, Parsley, Sage, Savory, Tarragon,  and Thyme


Potatoes - Basil, Caraway, Celery Seed, Chervil, Chives, Coriander, Dill, Garlic, Marjoram, Oregano, Paprika, Parsley, Poppy Seed, Rosemary, Tarragon, and Thyme
 
Salad Dressings - Basil, Celery Seed, Chives, Dill, Fennel, Garlic, Horseradish, Marjoram, Mustard, Oregano, Paprika, Parsley, Pepper, Rosemary, Saffron, Tarragon, and Thyme
 
Salads - Basil, Caraway, Chives, Dill, Garlic, Lemon Peel, Lovage, Marjoram, Mint, Oregano, Parsley, Rosemary, Tarragon, and Thyme
 
Soups - Basil, Bay Leaves, Chervil, Chili, Chives, Cumin, Dill, Fennel, Garlic, Marjoram, Parsley, Pepper, Rosemary, Sage, Savory, Tarragon, and Thyme
 
Sweets - Allspice, Angelica, Anise, Cardamon, Cinnamon, Cloves, Fennel, Ginger, Lemon Peel, Mace, Nutmeg, Mint, Orange Peel, and Rosemary
 
Tomatoes - Basil, Bay Leaves, Celery Seed, Cinnamon, Chili, Curry, Dill, Fennel, Garlic, Ginger, Gumbo File, Lemon Peel, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon, and Thyme


As you can see, there are many spices that go with almost everything. Basil is a very important spice to have in your spice rack.  Garlic is another spice that goes with just about everything, except maybe sweets.  Use your imagination.  Let you taste buds experience more than salt and pepper.  While Bay Leaves offer a special flavor to your soups and stews, don’t forget to remove them before serving.
Let me know if you have any interest in a particular recipe, and I’ll post it for everyone to see.
Thanks again for checking out my blog. Until next time…..
Amah

Rub Mixtures

Spice “Rubs” for all Occasions

The directions for all of these rubs is the same.  Mix all ingredients in a bowl.  Transfer everything into a jar with a tight lid.  To prepare you beef or pork ribs, rub mixture on all sides to season.  Let stand in refrigerator for 30 minutes to all night.

 

Tip:  You will probably have some of the rub left over for another day.
Keep them refrigerated in a glass jar with a tight lid.

Barbeque Rub # 1

        Ingredients:

            1 - cup - Sea Salt
            1 - cup - Dark Brown Sugar (Packed)
            1 - cup - Sweet Paprika
            1/2 - cup - Black Pepper (Freshly Ground)

Barbeque Rub # 2

        Ingredients:
          
           1/2 - cup - Paprika
            2 - teaspoons - Curry Powder
            4 - teaspoons - Dry Mustard
            4 - teaspoons - Chili Powder
            4 - teaspoons - Coriander (Ground)
            2 - teaspoons - Black Pepper
            4 - teaspoons - Sugar
            2 - teaspoons - Thyme

Barbeque Rub # 3

        Ingredients:

            6 - Tablespoons - Brown Sugar (Packed)
            6 - Tablespoons - Sweet Paprika
            2 - Tablespoons - Onion Powder
            2 - Tablespoons - Dried Thyme
            2 - Tablespoons - Sea Salt
            2 - Tablespoons - Granulated Garlic
            2 - teaspoons - Cumin
            2 - teaspoons - Cayenne

Barbeque Rub # 4

        Ingredients:

            8 - Tablespoons -Sea Salt
            4 - teaspoons - Black Pepper
            4 - Tablespoons - Granulated Garlic
            4 - Tablespoons - Onion Powder
            4 - teaspoons - Dried Oregano
            4 - teaspoons - Dried Basil
            4 - Tablespoons - Chili Powder
            8 - Tablespoons - Paprika
            1 - cup - Brown Sugar (Packed)


The next two rubs are considered “Creole” rubs.  One of them calls for “Gumbo File”.  This a mixture of spices used primarily in Creole dishes.

Creole Rub # 1

        Ingredients:

            6 - Tablespoons - Smoked Paprika
            4 - Tablespoons - Sea Salt
            4 - Tablespoons - Granulated Garlic
            2 - Tablespoons - Black Pepper
            2 - Tablespoons - Onion Powder
            1 - Tablespoon - Cayenne Pepper
            2 - Tablespoons - Oregano (Crushed)
            2 - Tablespoons - Thyme (Crushed)

Creole Rub # 2

        Ingredients:

            1/3 - cup - Sweet Paprika
            1/3 - cup - Dried Basil
            1/3 - cup - Dried Thyme
            3 - Tablespoons - Cayenne
            2 - Tablespoons - Gumbo File
            2 - Tablespoons - Chili Powder


This next “Rub” can be used as a rub or to spice up your meats or vegetables.  All of the ingredients have to be toasted and ground to a fine powder.  This combinations of spices is a delightful change of pace for you taste buds.  I make this up in larger quantities to have on hand,  It goes well will beef, pork, chicken and vegetables.

Chinese Five - Spice

  
        Ingredients:

            4 - Tablespoons - Black Pepper (Crushed)
            3 - Whole - Star Anise (Ground)
            2 - teaspoons - Fennel (Ground)
            4 - Whole - Cinnamon Sticks (Ground)
            12 - Whole -Cloves (Ground)

        Directions:

            1) Toast all ingredients whole in a dry skillet over
            Medium heat.
            2) Shake often
            3) Put into a coffee or herb grinder.
            4) Grind to a fine powder.
            5) Store in a glass container.

This spice mixture does not have to be refrigerated.

OOPs !!!! A (technical) typing problem !!!!

I just noticed that the fractions that I used in the recipes did not show up correctly.  For practical purposes just assume that they read 1/2 on all of them.  (Like 1 1/2 - teaspoons)or if there isn't a whole number, then they will read 1/2 - teaspoon.  I think I know what the problem is and I promise I will fix it by the very next posting.
Thanks for understanding.
Amah

Fun with Spices

Today I’m posting a few Spice “Mixes” for different occasions.  Spices can make or break a recipe.  When you put together the right “mix”, you can make a gourmet meal.  Another “mix” can create the best of Down-Home Cooking.  The right combination of herbs and spices can make your taste buds do a happy dance.  First, I will list the mixes that you will use for specific recipes.

Seasoning Mixes:

Taco Mix    

    Ingredients:
            2 - Tablespoons - Chili Powder
            1 -  teaspoon - Onion Powder
            1 -  teaspoon - Granulated Garlic
            1 -  teaspoon - Paprika
            1 -  teaspoon - Cumin
            ½ -  teaspoon - Sugar
            2 -  teaspoons - Dry Minced Onions
            ½ -  teaspoon - Salt
            ¼ -  teaspoon - Black Pepper
    Directions:
        1) Mix all ingredients in a bowl
        2) Transfer to a glass container.

Tips:  This recipe will be for one batch of taco meat or sauce. Multiply the ingredients by 2 or 4 times to have the mix on-hand for future uses.

 

 

Spice Mix for Bread Dipping

        Ingredients:

            1 - teaspoon - Crushed Red Pepper
            1 - teaspoon - Black Pepper
            1 - Tablespoon - Dried Oregano
            1 - Tablespoon - Dried Rosemary
            1 - Tablespoon - Dried Basil
            1 - Tablespoon - Dried Parsley
            1 - Tablespoon - Granulated Garlic
            1 - Tablespoon - Garlic (Minced)
            ½ - teaspoon - Sea Salt

        Directions:

            1) Grind all ingredients together in a bowl.
            2) To serve, put 1 Tablespoon of the mixture in a
            shallow bowl or saucer.
            3) Pour Olive Oil *EVOO) over spices.
            4) Mix well.
            5) Dip warm French or Italian bread into mixture.

        Tips:
            1) Multiply ingredients by 4 or 6 for larger parties.
            2) Mix all ingredients except fresh garlic, and store
            in a glass jar. Add garlic just before serving.
            3) Add a Tablespoon of fresh Parmesan Cheese
            for variety.

Garam Masala Spice Mix
(Indian Spice Mix)

        Ingredients:

            ¼ - teaspoon - Coriander Seeds
            2 - Tablespoons - Cumin Seeds
            1 - Tablespoon - Peppercorns (Black)
            2 - teaspoons - Cardamon Pods
            2 - Cinnamon Sticks (Broken)
            1 - teaspoon - Whole Cloves
            1 - Whole Nutmeg

        Directions:

            1) Dry roast all ingredients whole in a dry skillet
            over medium heat.
            2) Place each ingredient in a grinder.
            3) Grind until fine.
            4) Repeat until all ingredients have been ground.
            5) Mix well and place in a glass jar with tight lid.

Greek Seasoning

        Ingredients:

            1 - teaspoon - Sea Salt
            2 - teaspoons - Dried Oregano
            1 ½  - teaspoons - Onion Powder
             1 ½  - teaspoons - Granulated Garlic
             1 - teaspoon - Corn Starch
             1 - teaspoon - Black Pepper
             1 - teaspoon - Beef Flavored Bouillon Granules
             1 - teaspoon - Dried Parsley
             ½  - teaspoon - Cinnamon (Ground)
             ½ - teaspoon - Nutmeg (Ground)

        Direction:

            1) Combine all ingredients.
            2) Transfer to a glass jar with tight lid.

Poultry Spice Mix

        Ingredients:

            1 - teaspoon - Sage (Ground)
            1 - teaspoon - Thyme (Dried)
            1 - Tablespoon - Sea Salt
            ½ - teaspoon - Black Pepper
            1 - teaspoon - Granulated Garlic
            1 - teaspoon - Onion Powder
            1 - teaspoon - Paprika

        Directions:

            1) Mix all ingredients in a bowl/
            2) Transfer to a glass jar with tight lid.

        Tips:
            1) You can use this mixture as a “rub” or a
            flavoring for a recipe.

No Salt Mix

        Ingredients:

            1 ½ - teaspoon - Granulated Garlic
            1 - teaspoon - Thyme (Dried)
            ½ - teaspoon - Oregano (Dried)
            1 ½ - teaspoon - Onion Powder
            1 ¼ - teaspoon - Paprika
            1 -teaspoon - Celery Seed
            1 - teaspoon - White Pepper
            1 ½ - teaspoons - Mustard (Dry)
            1 - teaspoon - Lemon Peel (Dried)
            1 - teaspoon - Black Pepper

        Directions:

            1) Mix all ingredients together in a bowl.
            2) Transfer to a glass jar with a tight lid.

        Tips:

            1) Use on meats, poultry, seafood, and vegetables.

Cajun Spice Mix

        Ingredients:

            1/3  - cup - Sea Salt
            ¼ - cup - Chili Powder
            ¼ - cup - Sweet Paprika
            1 - Tablespoon - Onion Powder
            1 - Tablespoon - Black Pepper (Coarse)
            1 - Tablespoon - Basil (Dried)
            1 - Tablespoon - Oregano (Dried)
            1 - Tablespoon - Coriander (Dried)
            ½ - teaspoon - Cayenne (Ground)
            2 - teaspoons - Thyme (Dried)
            ¼ - teaspoon - Cumin (Ground)
            ¼ - teaspoon - White Pepper (Ground)

        Directions:

            1) Mix all ingredients in a bowl.
            2) Transfer to a glass jar with tight lid.

        Tips:

            1) Use on ribs, chicken, Cajun soups, Cajun sauces,
            2) This is a perfect “Blackening Spice”
            3) Be sure to blacken the spices, not the meat
            or fish.

  You should be able to find any or all of these spices at your favorite supermarket.  Sometimes you might have to go to a store that sells in bulk.  Mixing your own spices assures that they are fresh, which is a good start to great recipes.  Don't forget, allow yourself to adjust these recipes to taste.  The amounts are NOT written in stone.  You might like less or more of something, like cayenne pepper.  I have to back off a little on that spice, myself.  So, have fun with your spices...............
Amah


Next, I will post a few recipes for "Rubs" for meats and fish. I will also create a chart of spices that are appropriate for particular meats, beans, eggs, cheeses, etc.....
I should have this ready in a couple of days.  I am not the fastest typist around.

I hope this posting finds everyone well, happy, and healthy.........
Til next time..........................
Amah

"Swimming with the Fishes"

For Those Who Don't Do Meat

So far I have only presented recipes with meat.  I don't want to seem shallow.  I do love seafood, as well.  I think it's time to share a few recipes with slightly different ingredients.  I must admit, I do enjoy some more than others.  I prefer the "meatier" versions of fish, but I will offer a variety for everyone.  Salmon seems to be a favorite, so it is a good place to start. 

****************************************************************

This recipe can be prepared on your outside grill, your oven broiler, or in a convection style oven on the 4 inch rack.  However you cook it, be careful to not over-cook it.  I find it better to start with the Salmon frozen. Your Salmon will be moister at the end of the cooking process.  Make sure that you turn it a few times to allow the heat to cook it thoroughly and evenly.  As with anything, the cooking time depends on the temperature.  The usual rule is 10 minutes per inch.  With frozen fish, you have to allow a few more minutes per side.  All ovens, grills and stoves are different.  Keeping an eye on your dinner is a very good idea.

Grilled Salmon with Peach Sauce

Ingredients:

  

  1 - cup - Quinoa

  2 - Ripe Peaches  (pitted and cut into thin wedges)

  1/4 - cup - Red Onion (finely chopped)

  1/4 - cup - Fresh Mint Leaves (finely chopped)

                Plus additional for garnish.

  1 - Tablespoon - Dry Sherry

  1/4 - teaspoon - Cayenne Pepper

  4 - Salmon Filets (skinless)

  2 - cups - Sugar Peas

  Salt and Pepper (to taste)

  Olive Oil Spray

Directions:

  1) Prepare Quinoa, according to package directions (less 3 minutes)

  2) Spray Salmon with Olive Oil Spray

  3) Season Salmon on the fleshy side with 1/8 - teaspoon of the Cayenne.

  4) Grill Salmon (turning 3 to 4 times)

  5) In a medium bowl combine peaches, onions, mint, sherry, 1/8 teaspoon cayenne, and 1/8 teaspoon salt.

  6) Stir sugar Peas into Quinoa; lower heat and cook 3 minutes longer.

  7) Place Quinoa on 4 plates.

  8) Top with Salmon.

  9) Place Peach mixture over Salmon.

*************************************************************

  Pan-Seared Salmon with Fennel & Oranges

Ingredients:

  4 - Salmon Filets (skinless)

  2 - Naval Oranges (peeled and segmented)

   2 - Tablespoons - Fresh Orange Juice

   1 - Small - Fennel Bulb (stalks removed) (halved lengthwise, cored and thinly sliced crosswise)

  1/4 - cup - Green Olives (pitted and halved)

  2 - Tablespoons - Fresh Lemon Juice

  2 - teaspoons - Olive Oil

  Salt and Pepper (to taste)

Directions:

  1) In a medium bowl, combine orange segments, orange juice, fennel, olives, lemon juice, and 1 - teaspoon olive oil.

  2) Season with salt and pepper; toss gently.

  3) Set aside.

  4) In a large non-stick skillet, heat remaining 1 - teaspoon olive oil over medium heat.  

  5) Add Salmon; cook until browned; 3 to 4 minutes.

  6) Turn Salmon; cook until opaque; 3 to 4 minutes. Turn again.

  7) Serve Salmon topped with Orange mixture.

I'll be back.......

Amah