The other day, I wanted to make 2 new recipes and I didn't have a spice blend it called for. So, instead of running to the store, I Googled how to make it. I have a cabinet full of spices, so I figured that if I can make my on Not Lipton Onion Soup Mix, I can make spice blends too!
I searched and read and searched and read and came up with a mixture that would work for my family and I proceeded to make it! Now I have an abundance of Cajun Seasoning in my cabinet!
Later in the week, I didn't realized I had used all my McCormick's Montreal Seasoning. So, I did the Google thing again, and made my own.
The best part about doing this is that I know exactly what is in the blend and I am able to control the salt. The jar for the cajun seasoning is a 4oz jelly jar and was plum full. The extra was in a small dish that I used for the Lemon Thyme Pork Chops and Scalloped Potato Casserole.
The jar the Montreal Season is something I wanted to reuse since the lid was nice and tight. I used it on Hamburger Steaks and then again later for some Smashburgers with some other things like dill weed and more garlic powder added to it. As soon as I am out of another seasoning blend, I will make a homemade version up and share!
I LOVE my cookbooks. I LOVE for searching and collecting for recipes online. However, one of the things I run into the most, is not knowing what to pair with what or what else to serve with a dish I've chosen. One of the things I am personally working on is creating a meals that are new (to my family) recipes plus some ideas that I come across when I see the same recipe continually float up on my FB.
I have in the past made an entire meal from one cookbook (see WWF Cookbook Meal) and it turned out pretty good. I even did it two Christmases ago. It was fun. But I can't do that EVERY MEAL with the other stuff going on in my life. So, I am going to start small and TRY to remember to share once a week with the meals we had this week so that I can possible help others who may get in a rut and not know what to serve with what. Maybe in the process, I will research and see what some of the others in the food industry say about pair foods together at a meal.
Changes to the recipes I have linked:
Honey-Lime Shrimp: I used 1lb of medium shrimp, 5 drops of Young Living Lime Essential Oil instead of fresh lime juice and sautéed them instead of grilling this time. Fried rice is homemade and is still in the process of getting it where I want it. It was good, but I want it better.
Chicken Penne Pasta: I make it all on the stove top in a dutch oven. I use a can of fire-roasted tomatoes and break them up, use veggie broth in place of chicken broth but the rest of the pasta part I do pretty much as written. I don't even follow the recipe anymore. I do the chicken on the side for those who like chicken.
Balsamic Glazed Chicken: I also make pork since I don't like chicken. After it comes out of the oven, I reduce the glaze more on the stove top then pour it on the meat.
*Recipe links are under the menu but above the pictures*
Honey-Lime Shrimp
Chicken Penne Pasta
Balsamic Glazed Chicken
