Blackened Cajun Spice Mix

A pork chop in the blackened seasoning mix, pan fried in a mixture of olive oil & butter, YUM!

Once upon my husband worked at a restaurant for a certified master chef.  The blackened seasoning that they used on fish, sauteed in butter and served over spinach was the bomb. The guy was nice enough to share this with my hubby. 

We've been looking for the recipe for many years now, but could not locate that slip of paper... basically we've been trying to locate it for about 15-20 years!

After years of wondering, we finally located the recipe in a binder of recipes that I had collected to "save" (back before you had the internet... hahaha!).

Here's the recipe that I adapted the measurements so you can make a SANE size recipe at home.  We've been arguing about whether the original has too much salt (which I believe to be true... and my hubby doesn't agree). 

Makes about 2 cups, plenty to share with friends and family!  We use this on fish, chicken, pork and even steak.  It would probably be great on a cauliflower "steak" too.

Ingredients:

1/4 cup kosher salt (use 1/4 cup plus 2 Tbsp if you like things salty...)

1/4 cup onion powder or granulated onion (NOT onion salt!)

1/4 cup white pepper

1/4 cup cayenne pepper (if you are afraid of too spicy, you can reduce this to 1-2 Tbsp...)

1/4 cup paprika

1/4 cup dried thyme

2 Tbsp ground pepper

Mix in a bowl with a whisk to fully mix.  Save in an air tight jar, or jars.  Sprinkle liberally onto meats before grilling or pan frying.  

Easy Weeknight Meaty Chili

I got this recipe from a friend who sells Pampered Chef, and immediately thought, YEP, I need to try that. I didn't have their awesome RockCrok to use for their recipe (link here) but I thought I would try it on the stove top and it worked beautifully. I had both ground pork and ground beef, so I decided to use a combination, but you definitely try all beef if you preferred!  

Don't be worried about the unsweetened coca powder in this recipe, it really gives a complexity and smoothness to the chili.  If you're worried, you could cut the qty in half, but honestly, I think you'll like it.  My hubby wants me to make it again using less cocoa powder and more chili powder, which I promised to do next time. 

We're eating more low carb, so i elected to make this without the canned beans, but it would be good either waya. 

Makes enough for 6-8

Ingredients

1 Tbsp olive oil

1  medium onion, chopped

1 lb lean ground beef

1 lb ground pork 

4-5 garlic cloves, minced

4 Tbsp chili powder

2 Tbsp unsweetened cocoa powder

3 tsp cumin

½  can (3 oz/ tomato paste

2- 10oz cans of Rotel diced tomatoes with chilies, undrained

1 1/4 cup water

2 Knorr Chipotle bouillon cubes, or one minced canned chipotle chili (optional)

1-2 cans (16 oz  each) mild chili beans in sauce, undrained (optional, I did not use)

Salt, to taste

Saute the onions in olive oil until they start to soften, add the minced garlic and cook for another 1-2 minutes.  Add the ground beef and pork, and cook over medium high heat while stirring. Make sure to leave some big chunks that will add to the texture of your chili. Add in the spices, the canned tomatoes and tomato paste, adding the water at the end.  Give it a stir to combine, and turn the heat to medium low heat. 

Cover and simmer for about 30 minutes.  

Add the canned beans (optional) and bring back to a boil. You can serve it over rice, if desired, or just a big bowl of rich chili!

Serve with Sliced green onion, sour cream, shredded cheddar cheese, jalapeno slices 

(optional)

Tangerine Almond Cake

It been so long since I've updated my blog... so, my New Year's resolution is to share more in  2019.

This is a perfectly easy little cake that is easy to make and tastes so yummy.  The only thing that takes a while is to simmer the tangerines to soften them and reduce the bitterness. This gives it an intense orange flavor and a wonderful moistness too.

Here it is below with some fresh raspberries, but honestly, you don't need them.  Serve with coffee, or with champagne which is what we did today.

I use the Costco almond flour which is so nice and fine. 

Serves about 12-16
Ingredients

6 small seedless tangerines, washed

6 eggs

1 1/4 cup sugar

1 1/4 tsp baking powder

3 cups almond meal. finely ground
1 tsp Grand Marnier (optional)

Place the tangerines in a pot filled with cold water to cover them. Bring to a simmer over medium-low heat & set your timer for 25 minutes. Drain off the oranges & refresh your water, setting your timer & repeating the process two more times.

Set your oranges aside to cool.

Preheat your oven 350°F. Spray a 9 inch spring form cake tin, or tart tin with non-stick spray. Roughly chop your oranges removing the white pith in the center (the "core" of your orange) as this may make your cake bitter, as well as any seeds. Blend in a food processor until a fine puree & measure out 1 1/4 cups of the orange puree.

In an electric mixer, beat your eggs until light & creamy then gradually add your sugar & baking powder and Grand Marnier (if using). Continue to beat until thick & pale in color. Gently fold in your almond meal & the orange puree with a metal spoon until well combined.

Pour mixture into prepared tin. Bake for 50 mins or until cake tested clean.

If you have any extra batter that doesn't fit into your pan, use a couple small dishes to bake them extras into small tarts or cup cakes.

It didn't overflow, but I was worried about it.  Always use a baking tray underneath, "just in case".

We had a nice time at brunch today, and this was just one delicious item on the table.

Puerto Rican Soupy Chicken and Rice

I've been traveling for work in Asia lately and came home with a little tummy bug.  The funny thing is, I am pretty positive it's not from something I ate in Thailand, but actually something I ate on the airplane!  Yikes.  

When  you've been gone so long and eating all sorts of fresh, spicy and delicious food, you want a bit of comfort food.  I had saved this recipe from a Food & Wine issue as it looked delicious. I am happy to say this one is a keeper.  Easy to make, mostly healthy and not too spicy.  

This makes a large batch, and I had to swap out my 5.5 qt dutch oven for my 7 qt dutch oven once I got all the ingredients into the pan and ready to cook it. I could tell that once the rice cooked, it was going to overflow, so plan accordingly.  These leftovers make great lunches, but it isn't as saucy when it gets reheated as the rice continues to soak in all the liquids. No worries... I think you will still enjoy it.

The recipe calls for Adobo seasoning, which I didn't have, and since I had all the spices I needed, I made some.  At the end of this post is the recipe I found online for Adobo seasoning. I did reduce the salt as I felt it was too salty, it would be better to add your own salt than risk over seasoning with this mix.

Ingredients
Serves about 8

5 tablespoons olive oil, divided

2 pounds skinless, boneless chicken thighs

1 teaspoon adobo seasoning* (Goya brand is good, or make your own)

Salt  and freshly ground black pepper

2 red bell peppers, thinly sliced

1 onion, finely chopped

4 garlic cloves, finely chopped

2 tablespoons tomato paste

4 cups chicken stock or low-sodium chicken broth

2 (14.5-ounces) cans diced tomatoes

2 cups water

1 bay leaf

1/4 teaspoon crushed red pepper

1 1/2 cups medium-grain rice

2 cup thawed frozen peas

1 cup small pimiento-stuffed olives

1/4 cup chopped cilantro

In a large enameled cast-iron Dutch oven or heavy pot, heat 3 tablespoons of the olive oil. Season the chicken with the adobo and black pepper. Brown the chicken in 3 batches over moderately high heat, 6 to 8 minutes per batch, turning each halfway through. Transfer the browned chicken thighs to a plate.

In the pot, heat the remaining 2 tablespoons oil. Add the bell peppers, onion, and garlic to the pot, and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the tomato paste and cook until it turns brick red, about 1 minute. Add the chicken stock, tomatoes and their juice, 2 cups water, bay leaf, and crushed red pepper. Bring to a simmer. 

Return the chicken to the pot, stir in the rice, and cook, covered, over moderately low heat until the rice is tender, about 20 minutes. Season with salt and black pepper. Stir in the peas and olives, and let stand until heated through, about 1 minute. Sprinkle with cilantro before serving.

Here it is once it was browned.

Peppers, onions and garlic, oh my!

Mixing in the tomato paste

Adobo Seasoning

1 tablespoon salt

1 tablespoon paprika

2 teaspoons ground black pepper

1 1⁄2 teaspoons onion powder

1 1⁄2 teaspoons dried oregano

1 1⁄2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili Powder

Easy Eggplant Parmigiana

I always think I hate eggplant.
I usually say it tastes like a sponge.
Now, there's a good reason for that, and it's because a lot of people prepare eggplant wrong and frankly, it can have a spongy texture.
Every time I'm hating on eggplant, my Mom points out that I DO like eggplant, because eggplant parmigiana used to be one of my favorite dishes as a kid.

So, what's a girl to do? Make Eggplant Parmigana!  This also endeared me to my husband, as he loves it. I'm glad to say, I was totally wrong, and this is a wonderful dish to make.  I've made it twice in the last couple weeks, it was quite popular and it tasted great reheated for lunches too.

The first time we made it (I had help in the kitchen) we used leftover spaghetti sauce, but canned marinara sauce, or even tomato sauce would work too.  My hubby helper always does the slicing on my mandolin, as it always scares me to death to use. I'm attached to my finger tips, you know?  He tried it 1/4 inch slices the first time, and 3/8 inch thick slices the second time.  I'm leaning towards 3/8 inch for future preparations.

I need to tell you I swapped out the shredded mozzarella for regiano parmesan instead! Also not pictured is Cavenders Greek Seasoning, but any seasoning salt would work.

Makes 4 servings
Ingredients

1 eggplant, sliced cross ways in 3/8 inch slices
1 cup marina sauce
2-3 oz of fresh mozzarella
1/2 cup of shredded Parmigiano reggiano
Olive oil
Salt/Pepper or seasoning salt

Preheat the oven to 400 degrees.  Prepare a baking sheets with sides, as there is some moisture in the baking process!

Slice the eggplant, and season with salt and pepper, or a seasoning salt. Using a bit of olive oil, fry each side until a bit of color appears.  The eggplant does seem to soak up quite a bit of the oil, so be ready to add more as needed. Add the fried slices to the baking sheet.  Fry more slices until your sheet is full, or you have enough portions for your meal.

Top each fried round of eggplant with a couple tablespoons of sauce, adding mozzarella and parmigiano cheeses.  Bake at 400 for about 20 minutes. If the cheese isn't bubbly and brown yet, cook for another 5-8 minutes.  

*Don't be too worried if there is a lot of moisture on the pan in the beginning.  That will evaporate and dry off.

It makes a bit of a mess on your pan, but it comes clean easily!

Dinner is served... not the prettiest dish, but absolutely delicious.

Lazy Girl Chile Verde Pork Stew

This is variation of one of my all time favorite ways to cook pork, Chile Verde.  However, the recipe I have always used calls for tomatoes, which are RED, and not VERDE (green) at all, so it has always bugged me a bit that the end result was a reddish dish.  In this recipe, I have substituted the tomatoes with canned tomatillos instead.

As I was making this, my hubby walked in and said "aren't you going to brown that pork?". To which I answered,"No, I am not" feeling a bit grumpy at being challenged about being a accomplished lazy girl. Now, honestly people, I do realize that browning adds carmalization and therefore, more flavor.  BUT, in this case, there is SO much more flavor ingredients in this dish, you honestly should save yourself some time (and a greasy stove top) by skipping the browning and throwing it altogether in your crock pot.  Set it, forget it, do something awesome with your day and come back to a great dinner.

Serves 5-6 
Ingredients

3lb pork, large, cut into large chunks
1 large can (14 oz) whole tomatillos, with juice
1/2 onion, diced small
1 small yellow bell pepper, diced small
2 jalapenos, diced small
1 small can (4 oz) diced ortega green chilies
3-4 garlic cloves, minced
1/2 cup fresh cilantro, chopped small (about 1/2 bunch)
1/2 cup water
1 1/2 tbsp cumin
1 tsp oregano

Topping:

• green onions
• cojita cheese or feta cheese (optional)

Add all the ingredients to the crock pot, and cook for 8 hours on low.  Serve with green onions and cheese, as desired.

Below is a picture of the crock before I cooked it. I didn't brown the pork, as I guess, I am a lazy girl. LOL.  You can definitely brown it before starting your crockpot, and it just might be even better.  Me?  I can't decide if this stew is actually better for having browned the pork first.

Greek Lentil Salad

Crunchy, sweet, savory and so healthy! Make up a bunch of this and enjoy it throughout the week.  

We had this salad recently at a great Greek restaurant in Vancouver BC (The Greek by Anatoli) and immediately loved it.  Such a different assortment of flavors and textures, and very satisfying too. I just knew I needed to make it when I got home.

I buy the Trader Joe's French Lentils regularly and love them.  I used one full package in this recipe, which is about 2 cups. I used the last of the fresh corn, but I think frozen corn, or even canned (and drained) corn would work in a pinch.  

In full disclosure, the photo above is from our meal at the restaurant because I forgot to take a picture of mine!  I made this for a family party of about 20 people and it was a big hit, and my sister asked me to blog it. My photo (if I had one...) would look a bit different....I forgot to buy kale.. so used fresh spinach instead (more people like spinach in my opinion).  I also added the feta at the last minute, and I really think most dishes are improved by feta.

Makes enough for 8-10 (keeps well for lunches)
Ingredients

16 oz French green lentils, dried (about 2 cups)
4 cups water or broth
1 tsp salt
1 red bell pepper, diced small
2 ears of fresh corn, parboiled and cut off the cob (or 1 1/2 cups frozen, thawed)
9 oz bag of baby spinach, chopped- About 2 cups chopped (kale is also a good substitute
1 cup feta cheese, crumbled
1/4 cup olive oil
Juice of one lemon
1/2 tsp garlic powder, or a couple cloves fresh garlic, minced
Salt and Pepper to taste

Greek Yogurt for topping, sprinkle with a bit of cumin, if desired

In a saucepan over medium high heat, add all the lentils, salt and 4 cups of water.  Bring to a gentle boil and then reduce heat to low simmer until they are cooked, about 30 minutes.  They should be firm, but not hard.  Drain and let cool.

In a large bowl, add the diced bell pepper, the corn and the shredded spinach (or kale).  Add the lentils, the olive oil, lemon and spices.  Stir to combine.  Adjust seasoning with more salt and pepper.  Add feta and combine, sprinkle top with a bit more feta and a dollop of yogurt.
Serve either chilled, or at room temperature.

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White Bean & Roasted Pepper Dip

I read a darling blog post on Smitten Kitchen on how she and her "hubby to be" met, and it was over a dip!  Call me a hopeless romantic, but I LOVE a story like that. Plus, I will admit, I love roasted peppers, beans and lemons, so hence, that recipe kept running across my mind.  Since I am a somewhat lazy cook, I decided to "wing it" on the recipe for a recent last minute party I had at my house. Below is what I did, but if you want to compare, or read the darling post she wrote, here's the original posting that inspired me.

Great with pita chips, fresh pitas or even tortilla chips.

Makes about 1 1/2 cups
Ingredients

1 can of white beans (like white northern beans), drained
1/2 cup of roasted red peppers, drained
1 tsp lemon zest
1/2 lemon juiced, about 2 Tbsp
4 oz cream cheese
Salt & Pepper

Put all ingredients in a food processor and blend until smooth.  Chill until ready to serve.

Make it as smooth as you can...Chill until ready to use.  It keeps for about a week, but it shouldn't last that long.

Chocolate Stuff

I can't really explain it, part pudding, part brownie, part cake and all gluten free too.  
And yum, chewy chocolaty goodness.

A co-worker brought this in for my birthday, and the whole gang loved it.  I've been meaning to blog it forever.  I actually think this would be a great summer dessert as the chocolate cake ("stuff") is chilled before serving.

Serves 6-8
Ingredients

Preheat the oven to 350 degrees.  Grease and flour an 8” square pan.

1 Bar (4 oz) of Baker German Chocolate (48% cacao/sweetened-green packaging)

1 cup Evaporated Milk

1/2 Cube Butter (1/4 cup)

1 tsp Vanilla

Dash of salt

2 eggs

3 Tbsp Cornstarch

1 ½  cups Sugar

Melt the chocolate and butter in a double boiler.  Beat the eggs, sugar, cornstarch and vanilla together.  Stir the milk with the butter and chocolate mixture.  Combine all ingredients and bake for 50 minutes, or until the top cracks.  It will feel a little like gel, but will firm as it cools. Chill and serve with whip cream, and sprinkles, if desired.

Enjoy!

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Indian Spiced Chicken with Chickpeas and Spinach

Golden and fragrant, we loved the beautiful color and flavors of this dish.  This one is somewhat healthy too.  This one is a quick dinner to pull together, and reheats nicely too.
Inspired by this recipe, but simplified by me (because I am like that).

I usually have boneless, skinless chicken thighs in the freezer, canned chickpeas (garbanzo beans) on the pantry shelf and fresh spinach hanging around. We have made this with the yogurt addition at the end, and without, and frankly, both are delicious.  If you don't have the yogurt, skip it, but don't skip this recipe it's so tasty.  If you don't like spicy hot, omit the cayenne pepper, otherwise, curry powder and turmeric are not that spicy, just golden and fragrant.

One caution, be sure to put on an old shirt when cooking, and eating, this. If you don't, you're sure to have some yellow spots adorning your shirt. Ask me how I know...

Ingredients

Servings: 6

1 Tbsp vegetable oil
1 Tbsp butter

6-8 boneless, skinless chicken thighs

 Kosher salt

1 large onion, thinly sliced

4 garlic cloves, chopped

1 1/2 tablespoons grated peeled ginger

2 teaspoons ground curry powder

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/4 teaspoon cayenne pepper (optional)

1 15-ounce can chickpeas, rinsed

1 cup (or more) chicken broth

5 ounces baby spinach (about 8 lightly packed cups)

1/4 cup Greek yogurt (optional)

1/4 cup fresh cilantro leaves with tender stems

Heat oil in a large heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.

Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.   Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 1 cup broth. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and turn the heat to low, braise chicken until fork-tender, 45-55 minutes. Add spinach to pot, cook until spinach is wilted, 3-4 minutes. Turn off heat, stir yogurt into cooking liquid. Season with salt and sprinkle with cilantro. Spoon chicken mixture over white, or basmati, rice.