Feb 04

Paul Prudomme’s Cajun Seasoning Mix

  • 4 Tbsp salt
  • 2 Tbsp + 2 tsp paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp dried basil leaves
  • 4 tsp dried thyme leaves
  • 4 tsp black pepper
  • 3 tsp dried oregano leaves
  • 2 tsp white pepper

Hotter cajun seasoning mix

  • 5 tsp paprika
  • 1 tsp ground dried oregano
  • 1 tsp ground dried thyme
  • 1 tsp cayenne powder (more to taste)
  • 1/2 tsp finely ground black pepper
  • 1/2 tsp finely ground white pepper
  • 1/2 tsp garlic powder (optional)

Mix ingredients together and store in an air-tight container.

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Posted in Spice Mix

Feb 04

Street Taco Baja Fish Seasoning Mix

(Yields ~1/2 cup — season 2–3 lbs of fish)

  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 2 tsp paprika (start with sweet paprika; smoked if you like a deeper flavor)
  • 2 tsp ground cumin
  • 1.5 tsp black pepper
  • 1.5 tsp dried oregano (Mexican if possible)
  • 1 Tbsp salt
  • 2 tsp sugar
  • 2 tsp yellow cornmeal (adds texture/body like the packet)
  • 1 tsp citric acid (for that sharp lime tang — essential here)
  • 1 tsp dried red bell pepper flakes (or finely ground, if possible)
  • 1 tsp lime juice powder

ingredient list from the seasoning packet:
Garlic, Spices (including chili pepper, cumin, black pepper, oregano), salt, sugar, yellow corn meal, citric acid, red bell pepper, lime peel, lime juice, extractives of lime, extractives of garlic & lime oil.

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Posted in Spice Mix

Mar 07

Louisiana Shrimp Creole

Ingredients:

  • 3 Tbsp butter
  • ½ cup finely diced onion
  • ½ cup chopped green bell pepper (Optional – I used green chilis instead)
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 Tbsp cornstarch
  • 1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Cajun seasoning
  • 1 tsp chili powder
  • hot pepper sauce, such as Tabasco, to taste
  • 1 pound medium shrimp – peeled and deveined
  • 1 Tbsp lemon juice (Optional)
  • 2 tsp chopped fresh thyme (Optional)

Preparation:

  1. Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
  3. Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.

Yield: 5 servings

From the Kitchen of: Lauren

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Posted in Main Dishes, Pot Luck, Side Dishes

Mar 07

Baked Beans

Ingredients:

  • 2 lb beans (e.g. dry navy beans, soaked overnight)
  • 1 jar (12 oz) molasses
  • 2 or 3 strips of bacon (I cut them into pieces and leave them in)
  • 1/2 cup brown sugar
  • 1 onion, whole
  • 2 Tbsp ketchup

Preparation:

  1. Soak beans overnight in preparation, according to directions on bag.
  2. Place onion at bottom of bean crock or Crock Pot.
  3. Create repeating layers of beans, molasses, bacon, and brown sugar.
  4. Finish by placing ketchup on the very top.

Bake 4-5 hours in 350 degree oven or a Crock Pot on high. I’ve successfully used an Instant Pot to speed up the process. Remove onion (and bacon, optionally) before serving.

Yield: A LOT

From the Kitchen of: Ruth Carriveau

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Posted in Pot Luck, Side Dishes

Dec 14

Roasted Brussels Sprouts with Pomegranate Seeds

Ingredients:Brussels

  • 2 lbs Brussels sprouts, trimmed and halved
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 cup fresh pomegranate arils
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, chopped
  • kosher salt and freshly cracked black pepper to taste

Preparation:

  1. Preheat oven to 425°F.
  2. Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
  3. Remove from the oven and set aside.
  4. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
  5. Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate. Toss to combine and serve immediately.

Yield: 6 servings as side dish, more as appetizer

From the Kitchen of: Lauren

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Posted in Appetizers, Side Dishes

Dec 14

Cranberry Brie Bites

Ingredients:

  • 1 sheet frozen puff pastry, from 1 (17 oz) box
  • Nonstick cooking spray
  • 7-8oz Brie cheese
  • 1/2 cup cranberry sauce, homemade or canned
  • 1/4 cup chopped pecans or pistachios
  • Optional garnishes: flakey sea salt, ground black pepper, sprigs of rosemary

Preparation:

  1. Thaw the puff pastry according to package directions.
  2. Preheat oven to 400°F. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
  3. On a well floured surface, roll the sheet of puff pastry into a 10×15″ rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting excess stick up over the edges.
  4. Cut the firm Brie into 24 cubes/slices. Please a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pecans.

Bake 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, or a sprig of rosemary, if desired.

Yield: 24 “bites”

From the Kitchen of: Andrew Buckman

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Posted in Appetizers

Aug 12

Electrolyte Drink Mix

Ingredients:

  • 1/4 tsp lime juice powder
  • 1/4 tsp citric acid
  • 1 scoop stevia
  • 1/4 tsp salt (~1,000 mg sodium)
  • 1/8 tsp potassium chloride powder (~200 mg potassium)
  • 60 mg magnesium malate powder (or separate magnesium supplement)

Preparation:

  1. Add all ingredients to small container.
  2. When ready, mix with 16 to 32 oz of water to taste.

Use for extra hydration during intense workouts or ketogenic diet. I make in batches to save time. This recipe mimics LMNT “Recharge” powder mix.

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Posted in Beverages, Keto

Jun 04

Rhubarb Custard Pie

Ingredients:

  • 9″ pie crust
  • 3 eggs
  • 2 2/3 T milk
  • 1 1/2 cups sugar
  • 4 T flour
  • 3/4 tsp nutmeg
  • 5 cups cut-up pink rhubarb
  • 1 T butter

Preparation:

  1. Beat eggs and milk slightly.
  2. Stir in sugar, flour, nutmeg.
  3. Mix in rhubarb and pour into crust.
  4. Dot filling with butter and cover with lattice top.

Bake 50-60 minutes at 400 degrees until nicely browned. Serve warm.

From the Kitchen of: Bonnie de Arteaga

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Posted in Desserts

Apr 11

Chicken Tortilla Soup

Ingredients:

  • 1 T avocado oil
  • ¼ tsp crushed red pepper
  • 1 lb rotisserie chicken, shredded
  • 1 medium zucchini, diced
  • ? cup chopped or shredded carrots
  • 2 cans (14.5oz each) crushed tomatoes
  • ½ cup canned corn, drained
  • ¼ cup canned diced mild green chilies
  • 1-2 T spicy seasoning powder
  • Juice of 1 lime (about 2 T)
  • 2 (32oz each) box cartons organic bone broth
  • 2 T tomato paste
  • ¼ cup cilantro, optional

Preparation:

  1. Heat oil in a large pot over medium. Add crushed red pepper and stir for 1 minute. Add chicken and stir.
  2. Add in the zucchini and carrots and stir for 3-4 minutes.
  3. Add canned tomatoes, corn, green chilies, seasoning powder and lime juice. Stir together for 1 minute.
  4. Add broth, and bring to a near boil.
  5. Stir in the tomato paste, then reduce to a simmer. Top with lid and simmer for 20 minutes.

Garnish with cilantro and chips, if using. You can also add avocado.

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Posted in Soups

Oct 11

Deer Repellent Spray

Ingredients:

  • 2 eggs
  • 1 1/2 to 2 tsp ground cayenne pepper
  • 2 tsp ground cinnamon
  • 1 gallon water (2 cups separate)

Preparation:

  1. Blend first three ingredients with two cups water for 1 minute.
  2. Let sit for a while, then re-blend at least twice.
  3. Strain through a fine mesh strainer into a 1 gallon container (this is important to prevent spray nozzle clogging).
  4. Top off with water to make 1 gallon.
  5. Let sit for several days, preferably in the sun. (Sometimes takes up to 2 weeks to get really stinky!)

When Ready to Use:

  • Shake well.
  • Using a tank-type sprayer, lightly spritz plants, shrubs, or evergreens.
  • Occasionally shake sprayer to keep particles suspended.
  • Freshly-sprayed repellant will smell a little wicked at first. It will dissipate to us, but not to the deer.
  • Do not use directly on edible plants.
  • Reapply after heavy rain.

From the kitchen of: Darrell Sobeck

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Posted in Uncategorized

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