Spicy Hot No Salt Seasoning Blend

This spice blend is hot and spicy. The combination of chili powder, chili flakes black pepper and cayenne pepper, gives this seasoning some heat. 

Use this seasoning in tacos, enchiladas, chili soup, home-made salsa. .  . Almost any dish, where you want to perk up the flavor, will work well to use this seasoning blend in.

Ingredients

2 Tbs. garlic powder
2 Tbs. chili powder
2 Tbs. chili flakes
2 Tbs. black pepper
2 Tbs. paprika
2 Tbs. ground coriander
2 Tbs. ginger
2 Tbs. onion powder
1 tsp. or more cayenne pepper (optional)

Directions

In a bowl, mason jar or bag, combine garlic powder, chili powder, chili flakes, black pepper, paprika, ground coriander, ginger, onion powder and cayenne pepper. Mix well. 

Transfer to a spice jar, unless you are using a mason jar.  Put the lid on.  Shake well before each use.

Notes

The mixture is hot without the cayenne pepper. But if you want just a bit more spice, add some cayenne pepper.  I would use the least amount first. You can always add more if it is not hot enough.  However, it is not easy to remove the extra cayenne pepper is you have added too much.

Cheesy Garlic Butter Pull Apart Bread

If you like pizza, you will love pizza pull apart bread.  Start with a whole loaf of bread and fill it with butter, garlic pepperoni, and all the tasty things you like on your favorite pizza.

Ingredients

1 loaf white bread, uncut
2/3 c. butter, melted
4 cloves garlic, minced
1/3 c. pizza sauce
1 onion, chopped
1 tomato, finely chopped
3/4 c. mini pepperoni
3/4 c. mozzarella cheese, shredded
1 Tbs. Italian herbs or seasoning

Directions

Heat oven to 350°. Line a baking sheet with foil, making sure it is large enough to cover the entire bread loaf once you get it filled with ingredients.

Place the bread loaf on a cutting board.  With a sharp bread knife, make cuts through the bread diagonally in rows across the top into diamond shapes. Leave at least 1-inch of bread uncut at the bottom of the loaf. You want the bread to hold together. 

Carefully pick the bread up and transfer to the prepared baking sheet.

In a small bowl, combine melted butter, and garlic.  Mix well. Working in between each wedge, drizzle  half of the garlic butter and do the same with the pizza sauce. 

Next add the onion, tomato, pepperoni slices and mozzarella cheese in between the slices. 

Drizzle the rest of the garlic butter over the top of the bread.

Sprinkle with Italian herbs or seasoning.  

Pull the foil up and around the bread loaf to completely cover the bread.

Bake for 15 to 20 minutes, or until cheese starts to melt. 

Uncover and bake for another 10 minutes, or until the cheese is melted, and the bread is crunchy. 

Remove from the oven and allow the bread to cool slightly. 

Serve with marinara sauce or more pizza sauce if desired.  

Notes

You can also add olives, peppers, different cheeses to the ingredient list to put in between the bread slices.

Cheesy Beef and Cabbage

 

The basic recipe to use cabbage in, is coleslaw.  But did you know that you can also use it in your meals, and it will make them go further?  When I have extra cabbage on hand, I chop it up like I do the onions. 

When my kids were young, they  hated cabbage. However, I started adding some to the ground beef dishes.  When I did that, they didn't know they were eating cabbage.  They thought the dish tasted great.    

Ingredients:

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 Tbs. vinegar
1 Tbs. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 to 2 tsp. sugar
salt and pepper, pepper to taste
3/4 c. rice
2 (10 oz.) can diced tomatoes with green chilies
1 1/2 c. beef broth
3 c. cabbage, chopped (or less if you prefer)
1 c. cheddar cheese, shredded

Directions

In a large cast iron skillet, cook the ground beef, onion, and sweet bell pepper.  Cook, until the ground beef is no longer pink.  Drain off excess grease.

Stir in Worcestershire sauce, vinegar, Italian seasoning, onion, garlic, and sugar. Salt and pepper to taste. Mix well.

Add the rice, diced tomatoes with green chilies and beef broth.  Stir well.

Add the cabbage and stir.  Cover and cook for 20 to 25 minutes, or until the cabbage and the rice is tender. Stir occasionally. The longer you let this cook, the more the flavors blend together, and it gives you a much better taste. *

Stir in the shredded cheddar cheese.  Stir well. Continue to cook until the cheese melts.

Notes

Put the mixture in a crock pot and let it cook on low for 5 to 8 hours. Add more hot water or beef broth as needed. You can also put this in a 180° oven and allow it to bake for 5 to 8 hours as well.  Just remember to check to make sure there is enough liquid or your rice will be hard.

Apple Cheesecake Tacos

This may seem like a hard and very involved recipe to do, but it really isn't.  The shell is crunchy, dusted with cinnamon and sugar.  It takes a short amount of time, and the apple and cheesecake fillings can be made ahead of time. 

Apple Filling

3 apples, peeled and diced
2 Tbs. butter
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/3 c. brown sugar
1/2 to 1 c. water
1 Tbs. cornstarch

Cheesecake Filling

1 c. heavy cream
8 oz. cream cheese
1 tsp. lemon juice (optional)
1 tsp. vanilla
1/4 c. powdered sugar

Cinnamon Sugar Taco Shells

1/2 c. brown sugar
1 1/2 tsp. cinnamon
small soft flour street tacos

Directions

Prepare the apple pie filling. 

In a saucepan, combine water and cornstarch until smooth.

Add butter, brown sugar, cinnamon, and nutmeg. Whisk together until blended. Cook and stir for about 3 minutes over medium heat until the mixture thickens.

Add the apples. Cook and stir for 10 minutes, or until the apples are softened.  

Pour in the vanilla.  Remove from heat and set the pan aside to cool.  Allow to cool to room temperature. 

Start preparing the cream cheese filling.

In a bowl, combine heavy cream, cream cheese, powdered sugar and vanilla.  Beat with an electric mixer until blended and the mixture thickens.  This takes about 2 minutes. 

Fill a piping bag with the mixture if you have one. Otherwise, you can just use a spoon to fill the taco shells.

Prepare the shells.  

Line a plate with paper towels.  Turn a muffin tin upside down on the counter to place the shells on after you fry them.

Heat one inch of oil in a deep, heavy cast iron skillet.

In a low sided plate or pie pan, combine brown sugar and cinnamon.  Set aside. 

Fry the tortilla shells, one at a time, in the hot oil for 10 to 15 seconds on each side until golden brown. 

Place the tortillas on a paper towel lined plate to drain off the excess oil.  Then immediately dip the tortillas in the brown sugar and cinnamon mixture, making sure to coat both sides.  Place the tortillas on an upside-down muffin tin, forming them around the outside of the muffin tin. Repeat with the rest of the tortillas.

Fill the shells with the cream cheese filling.  Top with apple filling. 

You can make the shells ahead of time.  Then can be left uncovered and unfilled for at least 2 hours.

Pork Chops with Honey Sauce

With just a few ingredients, you can have a delicious meal to serve in a short amount of time.  Juicy pork chops served with a sweet, yet spicy honey sauce. 

Ingredients

2 Tbs. butter
1 Tbs. oil
4 pork chops
salt and pepper to taste

Honey Sauce

1 Tbs. soy sauce
1/4 c. vinegar
cayenne pepper
1/4 to 1/2 c. honey depending on how sweet you want the sauce to be
1/4 tsp. salt
3 cloves garlic, minced

Directions

Season both sides of the pork chops with salt and pepper.

In a heavy cast iron skillet, over medium high heat, melt the butter and oil together.  

Add the pork chops to the skillet. Brown both sides of the pork chops over medium heat.  Each side takes about 3 to 4 minutes. Reduce heat to medium low.  Remove the pork chops to a plate and cover to keep warm.

In a small bowl, combine soy sauce, vinegar, couple dashes of cayenne pepper, honey and salt.  

Carefully pour the honey mixture into the skillet, whisking constantly.  Be sure to scrap off the tasty bits from the bottom of the skillet, so they go into the sauce.  Continue to cook and stir until the honey sauce begins to thicken.  This takes about 5 minutes.  

Return the pork chops to the skillet with the honey sauce. Spoon some sauce over the top of the pork chops.  Continue to cook the pork chops until they are done or until a meat thermometer registers 145°. 

Place the pork chops on a serving plate and pour the glaze over the top.  Garnish with chopped scallions or parsley.

Serve with rice, and/or sautéed vegetables for a complete meal.

Roasted Vegetables

This is one of the easiest recipe dishes to put together and serve.  You can use so many vegetables in this recipe, depending on the season and what vegetables are available for a good price.  For a complete meal, add beef or pork roast, or chicken in the same pan with the vegetables. Bake until the meat tests done, and the vegetables are tender.

Ingredients

5 potatoes, peeled and quartered
5 carrots, cut into 2-inch long sections
1 butternut squash, peeled, seeded and cut into 1 1/2 inch pieces
2 onions, sliced
2 sweet bell pepper, cut into 1 1/2 inch pieces
2 Tbs. butter, melted
2 Tbs. oil
4 cloves garlic, minced
1 tsp. thyme
salt and pepper to taste

Directions

Set oven to 400°.  Get a 15 x 10 x 1-inch baking pan and set aside.

In a large bowl, combine potatoes, carrots, butternut squash, onions, and sweet bell peppers.

In a small sauce pan, add butter and oil together. Stir over low heat until the butter melts.  Stir in the garlic and thyme.

Pour the butter mixture over the mixed vegetables in the bowl.  Toss to coat. Season with salt and pepper to taste.

Spread the vegetables out in the baking pan. 

Roast for 45 to 50 minutes, or until the vegetables are tender. Stir the vegetables occasionally, so they do not burn on one side. 

Serve and enjoy.

 Baked Chicken Thighs

This chicken is tender, juicy, and flavorful. We bake ours low and slow in the oven, so it is ready to eat later in the day.  But if you don't have time to let the chicken cook all day, you can boost the oven temperature up and cook the chicken meat faster.

Ingredients

6 to 8 chicken thighs
1/4 c. olive oil
1/4 c. soy  sauce
2 Tbs. prepared mustard
2 Tbs. honey
2 Tbs. brown sugar
3 cloves garlic, minced
1 onion, chopped
2 tsp. Italian seasoning
1/2 to 1 tsp. salt
1/2 tsp. pepper

Directions

Set oven temperature to 180°.

In a casserole dish, combine olive oil, soy sauce, prepared mustard, honey, brown sugar, garlic, onion, and Italian seasoning.

Place the chicken in the marinade, making sure to coat all sides of the chicken.  Cover and let the chicken marinate for 30 minutes or more in the refrigerator.

Remove the chicken dish from the refrigerator.  Cover with an ovenproof lid if you haven't already done so.

Bake for 4 to 5 hours, or until a meat thermometer registers 165°.  Baste the chicken thighs occasionally with the marinade as it bakes. 

If you are in a hurry, set the oven temperature to 375° and bake the chicken thighs for about 35 minutes, or until done.  

Note

Some people discard the marinade, and you can do that if you want.   We leave ours in the marinade because it adds more flavor while the chicken is cooking.