Tuesday, July 31, 2012

Homemade Shake and Bake Mixture 3

1/2 c. grated Parmesan cheese
3 c. cracker crumbs
1/2 tsp. garlic powder
1 tsp. sage
1 tsp. pepper
1 tsp. onion powder
1 tsp. parsley flakes
1 tbsp. salt
1 tsp. sugar

Mix all thoroughly and store in a jar in refrigerator. Use as needed for chicken, pork chops, or fish

Homemade Shake and Bake Mixture 2

1 c. flour
2 tbsp. cornmeal
1 tsp. pepper
2 tsp. salt
1/2 c. cracker or bread crumbs
1 tsp. oregano
1 tsp. paprika

Combine all ingredients. Use to coat chicken. May be kept in jars in cupboard. Doesn't need refrigeration.

Monday, July 30, 2012

Rosemary Herb Seasoning Blend

This is another one of my own substitute for Pampered Chef Rosemary Herb Seasoning.

1/4 cup dried rosemary. I like to crush this up a bit so that it doesn't seem so "twiggy". Just toss into a blender or spice grinder and pulse a few times.
1 tbs Kosher salt
1/2 tsp black pepper
1 tsp dried lemon zest/peel
1 tbs dried granulated garlic

Mix and store in airtight container.

Adjust any of the portions to your liking.

Goes great on meat, potatoes, veggies and rice!

Dill Blend Seasoning

I came up with this when I ran out of the Pampered Chef seasoning. I just mixed up a batch and store it in the bottle from Pampered Chef.

1/4 cup dehydrated onion flakes
1 tbs Kosher salt
2 tbs dried dill weed
1 tbs dried granulated garlic
1 tsp dried lemon zest/peel
1/2 tsp black pepper

Mix together and store in airtight container.

Great to use on fish, chicken, pork, steamed veggies, eggs, and more!

Friday, July 27, 2012

Homemade Shake and Bake Mixture 1

4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch* dried basil leaves
1 pinch* dried parsley
1 pinch* dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

If you plan on making a batch to keep in the pantry omit the oil to keep it fresh longer. When ready to use, measure out 1 cup of mixture and add 1 tbs plus one tsp of oil to resealable plastic bag. Seal bag and shake all ingredients together. Add your meat or veggies and bake in the oven!

*A pinch is equivalent to approx 1/8 of a teaspoon.

Cream of "Something" Soup Base Mix

Just by adding a few dehydrated vegetables or a different flavor base this recipe can be modified into many versions.
Photo courtesy of One Orange Giraffe

Cream of Something Soup
1 cup dried milk
3/4 cup cornstarch
1/4 cup bouillon. Or unwrap approx 12 of those little cubes and crush them up
1/4 cup freeze-dried minced onions
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon chives (optional)
1/2 teaspoon pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.

I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)

Here are a few ideas for soup flavors:

Cream of Dill Potato
Cream of Broccoli
Cream of Vegetable
Cheddar Broccoli
Cream of Asparagus
Corn Chowder
Cream of Mushroom
Cream of Celery
Creamy Pumpkin
Cream of Cauliflower

Thursday, July 26, 2012

Homemade Taco Seasoning

1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Sea Salt
1 tsp. Black Pepper (optional)

Mix all the spices together and store in an airtight container. The optional black pepper is to increase the spiciness based on your family’s tastes and preferences. If you don’t like spicy foods, simply leave the black pepper out and/or be sure to adjust that tablespoon of chili powder down.

The amounts listed above make up about 2 Tbsp. of homemade taco seasoning mix — the perfect amount to replace one store bought 1.25oz packet.

If you’re like me, you’ll want to make more of this and store it in your pantry for ease of use next time. So, here’s the recipe quintupled:

1/4 C. plus 1 Tbsp. Chili Powder
1 1/4 tsp. Garlic Powder
1 1/4 tsp. Onion Powder
1 1/4 tsp. Crushed Red Pepper Flakes
1 1/4 tsp. Dried Oregano
2 1/2 tsp. Paprika
2 Tbsp. plus 1 1/2 tsp. Ground Cumin
1 Tbsp. plus 2 tsp. Sea Salt
1 Tbsp. plus 2 tsp. Black Pepper (optional)

If you use the quintupled recipe, you’ll measure out 2 Tbsp. of the homemade taco seasoning per pound of meat.

Homemade Italian Seasoning

Italian seasoning is a staple in most pantries, but it's not one that has to be bought at the store. Here's how to make your own:

2 Tablespoons basil
2 Tablespoons marjoram
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme

1. Mix all ingredients in a bowl until well combined.

2. Use immediately and store leftovers in an air tight container.

Wednesday, July 25, 2012

Italian Dressing Dry Mix

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix. Shake well.

Homemade Ranch Dressing: Dry Mix Recipe

1/2 cup powdered Buttermilk
3 tablespoons dried Parsley
1 tablespoon dried Dill Weed
1 tablespoon Onion Powder
1 tablespoon Salt
1 1/2 teaspoons Garlic Powder
3/4 teaspoons Pepper

Combine in a food processor and blend into a powdery consistency.
Store in a container of choice.

To make ranch dressing:
Combine 1 tablespoon mix with 1 cup mayonnaise (I usually use 1/2 cup mayonnaise and 1/2 cup sour cream) and 1/2 cup milk.
Mix with wire whisk. Store in refrigerator until ready to use.

I do recommend making the dressing up several hours or a day ahead, so that all the flavors have a chance to blend together. Also, if you want a thicker or thinner dressing just adjust the amount of milk that you add in. Feel free to substitute yogurt, homemade mayo, or sour cream for the mayonnaise. You can also substitute soy milk or a different milk substitute for the milk.

Tuesday, July 24, 2012

HomeMade Mrs. Dash Original (Yellow Lid)

1/4 cup crushed dried onion flakes
4 tsp vegetable flakes
1 Tbsp garlic powder
1 Tbsp dried orange zest
2 tsp coarse black pepper
1 tsp dried parsley
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp savory
1/2 tsp thyme
1/2 tsp cumin
1/2 tsp cayenne
1/2 tsp ground coriander
1/2 tsp dried mustard
1/4 tsp celery seed
1/4 tsp unsweetened lemonade mix (sugar free Kool Aid works also)
1/4 tsp rosemary

Combine and store in air tight container.

Paula Deen's "Crazy Salt"

Adapted from Paula Deeen

1/4 c. table salt
1 TBS black pepper
1 TBS garlic powder
1 tsp garlic salt

Blend all together and pour into a salt/pepper shaker.

Use on EVERY thing y'all!!

Thursday, July 19, 2012

Update on my move

Ok, thanks to everyone for being so patient with me. Our family experienced an unexpected move during the months of June/July. I won't go into details here. But now that I am in my new place and settling in I feel like I can get back to the blog. I am NOT a traditional blogger. I collect YOUR recipes and organize my own with a monthly theme. Check the blog each month to see what the theme is. June was supposed to be Homemade Seasoning Blends, I will just push that forward and make it July's theme.