Salt Free Herb Blend Seasoning

This is a multipurpose herbal seasoning blend that brings out the flavor and adds some spiciness to the dish as well.  It tastes great on just about any meal like, meats, poultry, vegetables, fried potatoes, and breads. 

Ingredients

4 tsp. seasame seeds
2 tsp. celery seed
2 tsp. dried marjoram
2 tsp. poppy seeds
2 tsp. black pepper
1 1/2 tsp. parsley flakes
1 tsp. red pepper flakes (more or less)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. thyme
1/2 tsp. paprika

Directions

In a bowl, combine sesame seeds, celery seed, marjoram, poppy seeds, black pepper, parsley flakes, red pepper flakes, onion powder, garlic powder, thyme, and paprika.  The seeds can be ground up in a mortar and pestle or in a spice grinder, as we don't really like whole seeds in our food.  Mix until thoroughly combined.  You can also mix the seasonings in a mason jar.  Just add the spices, put the lid on the jar, and then shake the jar until all the spices are mixed thoroughly.  This helps to keep the small particles of spice that tend to drift up in the air when mixing.

Store in an airtight container.  We store our seasonings in a mason jar that has a lid, or you can use an old empty spice bottle to store the seasoning in.

No Knead Bread Rolls

It is easy to make this bread during the holiday season.  Since it does not require kneading time, it frees you up, so you can enjoy the day, yet settle down to some delicious home-made bread.

Ingredients

1 Tbs. yeast
3 Tbs. sugar, divided
1/4 c. hot tap water
1/4 c. c. oil or butter, softened
1 1./4 tsp. salt
1 c. milk
1 egg
3 1/2 c. flour

Directions

Preheat oven to 375.  Grease a 9 x 13" baking pan.

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in the hot tap water.  Set aside for 10 minutes to allow the yeast to bloom.

Add the rest of the sugar, butter, salt, milk, egg, and flour.  Mix well with a wooden spoon until fully incorporated. The dough will be very sticky.  

Cover with a sheet of plastic or tea towel and place in a warm location for 90 minutes or until doubled in size.  

Punch dough down. Turn the dough out onto a floured surface.  Lightly dust the top of the dough with flour. Shape the dough into a log and cut into 4 equal pieces.  Then cut each piece into 3 pieces.  You will have 12 dough balls in total.  Roll each piece of dough between the palms of your hands  a smooth ball.  Place the dough balls onto the prepared cake pan. 

Spray the surface of the rolls with cooking spray and then lightly cover with a sheet of plastic wrap. Place in a warm oven for 30 to 45 minutes or until almost doubled in size. 

Carefully remove the plastic wrap.  

Bake for 15 to 18 minutes, or until the tops are golden brown. The rolls will sound hollow when tapped with your finger. 

Brush some butter over the tops of the hot rolls.  We just take a stick of butter and run that over the tops of the rolls for a great buttery taste.

Mexican Rice Casserole

 Merry Christmas from Rejoice Treasures to you and your family!  May you be richly blessed and have peace in your heart. God has everything under control, no matter what is going on in the world.

Thank you for being with us for over a year and checking out our recipes! 

This recipe mixes up and cooks in one skillet. My family loves the Mexican or Southwestern flavors, so this is one of our favorite meals to cook.

Ingredients

1 lb. ground beef

1 onion, diced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped

2 Tbs. taco seasoning

1 tsp. garlic powder

1 c. white rice

1 1/2 c. beef broth

1 (15-oz.) can whole kernel corn

1 (8 oz.) can tomato sauce

1/2 c. salsa
salt and pepper to taste

1 c. shredded cheddar cheese or pepper jack cheese

Directions

In a heavy cast iron skillet, over medium high heat, cook the ground beef, onion, sweet bell pepper and jalapeño pepper together until the beef is no longer pink. Drain off excess fat. 

Stir in taco seasoning and garlic powder.  

Add the rice, beef broth, whole kernel corn, tomato sauce, and salsa.

Bring mixture to a boil, stirring occasionally. Cover and reduce heat. Simmer for 18 to 20 minutes, or until rice is tender. Stir the mixture occasionally to keep the rice from sticking on the bottom and burning. 

Season with salt and pepper as needed.

Sprinkle the cheese over the top. Cover with a lid and cook for another 2-3 minutes until the cheese melts.

Serve and enjoy!

 

Homemade Caramel

Soft, chewy, rich tasting caramel candy. This is so much better than what you can buy at the store. Although it does take a bit of time to make, it is totally worth doing!

 Ingredients

2 c. sugar
1 c. brown sugar
1 c. corn syrup
1 c. evaporated milk
2 c. whipping cream
1 c. butter
1 1/2 tsp. vanilla

Directions

Line a 12 x 15-inch baking sheet with parchment paper.

In a large heavy saucepan, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter.

Stirring constantly, cook over medium heat until the mixture registers 250° on a candy thermometer.  This can take anywhere from 30 minutes to 1 hour. It is important to stir constantly, otherwise the caramel will burn on the bottom of the pan, and you will have black clumps in the candy mixture. Remove from heat.

Stir in vanilla.  

Pour into prepared pan, spreading the mixture out, so it is even. Set aside to cool.  If you live in a cool climate, place the pan outside or in your unheated porch.  

Cut into squares when cool.  Wrap them in wax paper for longer storage if desired.

Notes:

You will want to make sure that your candy thermometer is accurate. To test it, bring a pot of water to a boil. The thermometer should read 212°.  If it does not, adjust the reading by adding or subtracting degrees, so it will be accurate.

Ham and Corn Chowder

In the cooler weather, it is always nice to make a comforting meal for you and your family. This meal is quick and easy, so don't let the long ingredient list put you off.  It is thick and creamy that will warm you up on the inside.

Ingredients

2 (15 oz.) cans chicken broth
2 Tbs. chicken bouillon
1/2 tsp. thyme
1/2 tsp. majoram
1/4 tsp. garlic powder
3 bay leaves
2 large carrot, sliced
2 large potatoes, peeled and diced
1 onion, chopped
2 cloves garlic
1 to 2 ribs celery, diced
3 Tbs. butter
3 Tbs. flour
1 1/2 c. whole milk or heavy cream
1 (15 oz.) can cream style corn
1 c. cheddar cheese, shredded
1 c. diced, cooked ham or cooked sausage or brats
salt and pepper to taste
1/2 c. sour cream (optional)

Directions

In a large saucepan or Dutch oven, combine chicken broth, chicken bouillon, thyme, marjoram, garlic powder, bay leaves, and carrots.  Bring to a boil, then reduce heat to medium. Cook for 10 minutes.

Add potatoes, onion, and garlic.  Cook for another 10 minutes.

Add the diced celery and cook for 10 minutes, or until the vegetables are tender.

In a medium saucepan, melt the butter over medium low heat. Whisk in the flour.  Cook and stir for 1 to 2 minutes to remove the flour taste.

Gradually whisk in the milk or heavy cream, whisking constantly to remove the lumps. Cook and stir for 6 to 7 minutes until the mixture thickens. 

Slowly stir the milk mixture into the vegetables. Stir in the cream corn, shredded cheddar cheese, ham and sour cream. Cook and stir over low heat.  Simmer for 10 to 15 minutes, or until everything is heated through, and the cheese is melted and mixed in. Taste and season with salt and pepper if desired. 

Notes:

If the sauce is too thick, add more milk, a little at a time, until it is the consistency that you like. 

Country Potatoes, Green Beans and Ham

A simple, yet filling dish made with green beans, potatoes, and ham.  Try to get the smoked ham hocks, or any smoked meat, as that is what gives this dish the flavor and aroma of something delicious cooking on the stove.

Ingredients

2 smoked ham hocks
1 onion, chopped
3 chicken bouillon cubes
2 1/2 c. hot water
3 lbs fresh, with ends removed **
10 small potatoes, cubed
3 garlic cloves, minced
1/2 Tbs. garlic powder
salt and pepper

Directions

Place the ham hocks, onion, and garlic in a 4-quart Dutch oven.  

Dissolve chicken bouillon cubes in the hot water. Pour the chicken broth into the Dutch oven. The liquid should fill the pot at least half way.  If it is not, add more water.   

Stir in the garlic powder. Bring mixture to a boil, then cover.  Lower heat and simmer for about 2 hours, or until the meat falls off the bone. Carefully remove the meat from the hot liquid in the Dutch oven. Separate the meat from the bones and skin.  Discard the bones and skin. Return the ham hock meat to the pot.   

Add the green beans.  Season with salt and pepper.  Cover the pot and simmer for 30 minutes. Remove the lid.   

Add potatoes over the top of the green beans.  Season with salt and pepper. Cover and cook until the potatoes and green beans are tender. Pierce them with a fork and if the fork goes through the potato easily, then they are done.  

Serve and enjoy!

Notes:

If you don't have fresh or frozen green beans, you can use 2 (14.5 oz) cans green beans instead.  Drain the liquid off the green beans and add toward the end of cooking.  They are already cooked and only need to be warmed up.

You can use cut up ham, or cook up some bacon to use in place of the ham hocks.  Even smoked turkey meat will work and give this dish a great flavor. Just cook the bacon until crisp.  If using smoked turkey meat, cook as directed above.

Baked Chicken Thighs

Crispy Baked Chicken Thighs

If you like crispy and flavorful chicken, then this recipe will not disappoint.  The meat stays moist and juicy, while the outside skin is crispy and delicious.  

Ingredients

8 chicken thighs or 1 3/4 lbs.
2 Tbs. cooking oil
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. onion powder
1/4 tsp. pepper
1/8 tsp. cayenne pepper (optional)

Directions

Preheat oven to 350°. Spray a baking sheet with cooking spray, or line the sheet with foil and spray that with cooking spray for easier cleanup.

Place chicken drumsticks in a bowl. Drizzle the oil over the chicken. Turn the chicken to coat all sides of the meat.

In a small bowl, combine, paprika, garlic powder, salt, oregano, onion powder, pepper, and cayenne pepper.  Mix well.  

Sprinkle the seasoning over the chicken.  Turn the chicken to make sure that they are evenly coated with the spices.  Try to rub some of the seasoning under the skin as well.

Place the chicken on a baking sheet. 

Bake for about 60 minutes, or until the thigh's internal temperature reaches 165°. There should be no pink at the bone and the juices should run clear.  Turn the chicken over after 30 minutes to allow for even crispiness and browning.

 Notes:

You can double or triple the spices if you want more seasoning on your chicken.  Store the unused spice mixture in a container, to use later or for another meal. 

For crispy chicken on all sides, place the chicken on a rack and then set the rack on a cookie sheet.