Homemade Italian Seasoning

 

Ingredients

• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried marjoram
• 1 tablespoon dried parsley
• 2 tablespoons dried oregano
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon garlic powder, optional

Oven pork chops

 Ingredients

4 boneless pork chops, at least 1″ thick
2 tbs brown sugar
1 tbs smoked paprika
2 tsp kosher salt
1 tsp black pepper
1 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
1.5 tbs olive oil

425 for 15-20 minutes

Blackened Tuna Spice mix

1 tablespoon smoked Paprika
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon Sugar
1/2 teaspoon black pepper

Store in tight lid container for up to 3 months.

Heat 2 tablespoons oil in pan over medium high heat. Coat tuna steaks each side with seasoning. When oil smokes, add tuna steaks to pan. Sear 1 minute each side. Reduce to medium heat and cover for 2 minutes.

Mom's Taco Seasoning

2T Chili Powder

2T Paprika
1T Ground Coriander
1T Garlic Powder
1T Salt
2t Ground Cumin
1/2t Crushed Red Pepper Flake
1/2 t Black Pepper
1t dried leaf oregano

Mix thoroughly. Add 1 to 1 1/2 T and 1/2c water to 1 lb of meat (beef/chicken). Cook on medium heat 5 - 10 min.

Spicy Red Rub

3 tablespoons smoked Paprika
3 tablespoons ground Cumin
1 tablespoon Kosher Salt
2 tablespoons Sugar
1 1/2 tablespoons ground Cloves
1 tablespoon Chipotle Chili powder
1 tablespoon ground Mustard


Combine all ingredients in a container with a tight fitting lid. Stores for up to 3 months.

Gyro Spice Mix

1/4 cup Ground Cumin
1/4 cup Ground Cardamom
2 tablespoons cinnamon
1 tablespoon ground cloves
1 tablespoon ground black pepper
2 1/2 teaspoons Kosher salt

Combine all ingredients in a jar with a tightly fitting lid. Stir to thoroughly mix. The mixture will keep tightly covered for up to 3 months.

Red Enchilada Sauce

PREP: 5 MINS 

COOK: 15 MINS 

TOTAL: 20 MINS

INGREDIENTS:

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.