Homemade Old Bay Seasoning

 If you're like most people, you probably have a can of the popular Old Bay Seasoning on your shelf, and you use is occasionally when you cook seafood.  I haven't purchased this stuff for over 4 years - I make my own.  This stuff sells for almost $4.00 a can, and you can make the same thing for less than $1.00.

I also use it on dozens of recipes.

Let me show you how easy it is to make.

You will need:
Bay leaves (a good handful)
1/4 cup celery salt
2 Tab. dry mustard
4 teas. ground ginger
4 teas. ground black pepper
4 teas. sweet paprika
2 teas. ground nutmeg
2 teas. allspice
2 teas. ground white pepper
2 teas. ground clove
1 teas. ground mace
1 teas. ground cardamon
1 teas. crushed red pepper flakes

First you need to finely break up 1/4 cup of bay leaves, (about 1 good handful).  You can do this whatever way is easiest.

Make sure to get the pieces as small as possible.

Place the pieces into a small bowl and add:
the rest of the ingredients.

Note: Since mace and cardamon are rather expensive, I just buy a small amount from the bulk section.  That way I am not paying for a full size container that will sit on the shelf and get stale, (and I only pay a few pennies for the small amount that I need).  The same with celery salt, I don't use it very often, so I buy it in small amounts from the bulk section.  A good way to save money on spices.

Whisk everything together until everything is incorporated well.  You can already smell the wonderful warm flavors of all the spices.

Pour into a clean container with a tight fitting lid, label, and store on your pantry shelf.

I use this for my roast chicken, (it makes a great rub).
I use this on my ribs, (just mix it with some brown sugar).
I use it in the steam water when I cook clams, lobsters, crabs, shrimp, any kinds of shell fish, (just a couple spoonfuls).
It's great on pork roasts, and pork chops as a dry rub

It's a very versatile seasoning, and so delicious.  Give it a try and you won't go back to the store brand.

Enjoy!

Fresh Basil Pesto and Pesto Chicken

In my last post, I told about drying herbs to use in mixes, and I showed you my Greek seasoning blend mix and an easy Greek salad dressing.  In addition to drying herbs, I also use my fresh herbs to make pesto.  I grow lots of basil and parsley, so I tend to make basil pesto and parsley pesto several times a month during the summer.  On the plus side, you can put the excess in a zip lock bag and freeze it to use during the winter months.  Let me show you my easy basil pesto and my easy Pesto Chicken recipe.

You will need:
2 cups of fresh basil leaves
1/4 cup olive oil
1/4 cup grated Parmesan cheese
3 cloves garlic
1/4 cup chopped onion
1/4 cup walnuts
1/6 teaspoon salt

 First wash and dry the basil and remove the leaves from the stems.  You will need 2 cups of basil leaves

 Chop 3 garlic cloves, 1/4 cup of onion, and grate 1/4 cup of Parmesan cheese.

 Into a food processor add 1/4 cup walnuts, grated cheese, chopped garlic, chopped onion, 1/6 teaspoon salt, (I like to use sea salt, but you can use whatever you have on hand), and 1/4 cup olive oil.

Process until a smooth paste.

Add in the basil leaves.

Process until a smooth paste, and you have your pesto.

Note:  some people like to use pinenuts, instead of walnuts, (but at this time of year they are $15.99 a pound, so I used walnuts and will wait till the pinenuts go on sale).

You can now use your pesto, or store it in the refrigerator for several days, or freeze it for the winter.

Let's make a delicious, and easy Pesto Chicken.
You will need:
4 boneless, skinless chicken breasts
basil pesto
fresh tomatoes (I just picked these)
garlic powder
onion powder
ground black pepper
grated Italian blend cheese (or mozzarella)

Preheat the oven to 350 degrees

Spray a baking sheet, with baking spray, (I lined my pan with foil for easier clean up, but it's not necessary).
Sprinkle both sides of the chicken breasts with garlic powder, onion powder, and black pepper, then lay the chicken in the pan.

You will notice we didn't salt the chicken, because there's salt in the pesto.

Spread about 1/2 tablespoon of pesto on top of each piece of chicken.

Slice the tomatoes into 1/4 inch slices and lay the slices on top of the pesto.

Sprinkle the shredded cheese on top of the tomatoes.

Bake for about 30 minutes, until the chicken is cooked.

It's been 30 minutes, and oh man does this smell delicious!  And the melted cheese on the tomatoes and pesto is so inviting!  It's ready to serve.

And the chicken inside is so juicy.  Serve this with a green tossed salad and a side of vegetables and you family will ask for seconds.  And it was so easy!

Enjoy!

Greek Seasoning Blend Mix and Salad Dressing

 As some of you know, I am a gardener.  So, during the summer months most of my dishes are prepared with fresh vegetables and herbs.  In addition to enjoying the freshness of our garden's bounty, I am always drying my herbs on any available flat surface I can find.  My house always smells of these wonderful herbs drying, which I can then use during the winter months.

I also collect all kinds of small jars with tight fitting lids, to hold my dried herbs.  Tiny ones hold dried lemon and lime peels for seasoning salts and salad dressings, the larger ones hold my dried herbs.

Then I just stick a label on the jar, (or baggie), and I save tons of money using my garden's bounty.  I also watch the produce section for mark down herbs.  I bring them home, dry them and save.  Having dried herbs that do not grow in our area of the country (i.e: marjoram, etc.).

 SO - let's make a mix using some of my dried herbs.  You may even have some of these in your pantry right now.  Today, we are making a Greek seasoning blend mix that is very versatile.
You will need:
2 teas salt, (I am using sea salt)
2 teas oregano (store bought)
1 1/2 teas onion powder
2 teas garlic powder
1 teas cornstarch
1 teas ground black pepper
1 teas cinnamon
1 teas paprika
1 teas nutmeg
1 teas thyme
2 teas dried basil (from garden)
1 teas dried parsley (from garden)
1 teas dried rosemary (from garden)
1 teas dried mint (from garden)
1 teas dried dill weed (from garden)
1 teas dried marjoram (from produce dept - then dried at home)
1 clean container with tight fitting lid, to hold the mix

 In a small bowl add:
salt, onion powder, garlic powder, cornstarch, pepper, cinnamon, paprika, nutmeg, oregano.

Then finely crush the dried herbs:
basil, parsley, rosemary, dill weed, marjoram, mint,  and thyme.  This will release the oils and make them easier to incorporate into the mix.

 Add the crushed herbs to the bowl.

Gently stir everything together.

Pour the mix into the container and label.  When you are ready to use, give the container a shake and measure out.

This is great on salads, grilled vegetables, chicken, fish, meats, just about anything.  It's great for making your own tzatziki sauce for gyros.  I always have a jar of this in my cupboard.  And it cost me about 25 cents to make.

If you don't garden, watch your produce section for herbs marked down, take them home and dry them, then start making your own mixes.

Now, let's make a Greek salad dressing -

Into a container, measure 1/4 cup of vinegar.  I like using rice vinegar, but you can use any kind you have on hand, (I think the rice vinegar has a much milder flavor).

Add 1 teaspoon of Greek seasoning mix.

 Add 1 teaspoon of Dijon mustard.

Add 1 teaspoon of lemon juice, (I like to use fresh squeezed, but if you have bottled on hand go ahead and use that).

 Add 1/2 cup of olive oil.  Give the container a good shake, to mix everything and incorporate all the ingredients.

Now give the dressing a taste.  Is it sweet enough for your family?  We like ours a little tart, but if your family likes a little sweeter, add 1/4 teaspoon of sugar and shake the container again.  Then taste it.  How does it taste now?

And you now have fresh Greek salad dressing.  This will taste better and not have all those preservatives that the store brands have.  And it only cost you 50 cents to make.

What dishes did you make with the Greek seasoning blend mix?

Enjoy!