Homemade “Emeril’s Essence” Seasoning Blend

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Homemade “Emeril’s Essence”  Seasoning Blend


I saw this on Canning Granny's blog.


Yield: 1/3 cup

Ingredients

* 1 tbsp paprika

* 1 tbsp sea salt

* 1 tbsp garlic powder

* 1-1/2 tsp onion powder

* 1-1/2 tsp dried oregano

* 1-1/2 tsp dried thyme

* 1 tsp freshly ground black pepper

* 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.) 

2. Transfer to a 4-ounce mason jar or clean recycled spice jar.

3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

Pork Carnitas for Canning

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I can't recall where this one came from, but it's great to have on hand for busy nights!  Double the recipe as written for quart jars. 

Pork Carnitas (Pressure Canned)

In each pint jar add: 

1/2 tsp cumin
1/2 tsp canning salt
1 bay leaf
1/4 tsp onion powder and garlic powder
1/2 tsp orange juice concentrate
1/2 tsp oregano
cubed pork to fill jar

Then add:

1 ounce water 

Leave 1" headspace

Pressure can 75 minutes for pint and 90 minutes for quarts.

When ready to use, you can crisp up the meat on a cookie sheet in the oven before serving. 

Avocado Lime Dressing

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I found this recipe at Clean Eating.  

Avocado Lime Dressing 

Juice of 1 lime, plus 1⁄4 tsp lime zest
1 avocado, pitted and diced, reserve the pit
2 tbsp extra-virgin olive oil
1 tsp raw honey
1/2 tsp puréed garlic
Pinch sea salt

In a jar, combine all ingredients (including the avocado pit) plus 1/2 cup water and shake vigorously until thoroughly combined. The pit will help emulsify the dressing as well as keep it a vibrant green. Remove pit before serving.

Lemon Pudding

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I love the middle of a lemon meringue pie.  This is the "pudding" recipe out of my favorite pie.  I may need to double it, depending on if the Lambies enjoy the dessert or not.  It's for a 9" pie, so isn't TOO much. 

Lemon Pudding

In a medium saucepan, whisk together: 
1 cup sugar, 
2 Tbsp flour, 
3 Tbsp cornstarch, 
1/4 tsp salt

Stir in 1 1/2 cups water, 2 lemons’s worth of lemon juice and their zest.


        Cook over medium-high heat, stirring frequently, until mixture comes to boil. Stir in 2 Tbsp butter. Place 4 egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Move to a glass bowl, chill, covered, and serve. 

Amish Cinnamon Bread

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Another Facebook recipe that sounds great for a cozy winter morning's breakfast...

AMISH CINNAMON BREAD

Batter:
2 cups butter, softened
4 cups sugar (I use much less)
4 eggs
4 cups buttermilk or 4 cups milk plus 1/4 cup vinegar or lemon juice
8 cups flour
4 teaspoons baking soda
Cinnamon/sugar mixture:
1 1/3 cups sugar
4 teaspoons cinnamon



Cream together butter, 4 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan. Yield 4 loaves


Fat Flush Soup

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This came unattributed though my Facebook feed. Sounds like a good recipe to keep on hand, ready for the random "I'm hungry!!" cries from my Lambies! 
"Fat Flush Soup" 
2 medium sweet potato, peeled and cut into 1" cubes
6 carrots, peeled and sliced
2 stalk celery, diced
2 small yellow onion, diced
2 clove garlic, minced
1/2 tsp kosher or sea salt, more or less to taste
1 teaspoon black pepper
1/4 teaspoon allspice
2 teaspoon paprika
2 bay leaves
4 (15 ounce) cans kidney or navy beans, drained and rinsed (optional, leave out for Primal option)
8 cups vegetable broth, low-sodium
1 (28 oz.) can diced tomatoes 
8 cups baby spinach, loosely packed
3 tablespoons extra-virgin olive oil, optional, for serving (1 1/2 teaspoon per serving)
Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!
Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 2 cups of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.
Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

Navy Bean and Ham Soup

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This is adapted from a recipe found at Farm Girl Tails

Navy Bean and Ham Soup

Add the following to each quart jar: 

3/4 cup dry navy beans, rinsed
1 Tbsp onion, diced (I use 1 tsp dried onion, instead)
3 Tbsp chopped ham
1 Tbsp carrot, diced
1 Tbsp celery, diced
1/4 tsp hickory smoked salt or plain salt 
2 cups ham broth


Fill jars with water to 1" headspace. Prepare and add lids and rings. Pressure can at 10# for 90 minutes. 

Annie's Awesome Salsa

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This is from a Gardenweb forum.  It's supposed to be wonderful!  They add that you can increase the acid to 1 cup and then you can do a boiling water bath instead of pressure canning it.  

ANNIE'S SALSA
8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3-5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (and/or lemon or lime juice or a combination of any or all)
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints

Kentucky Butter Cake

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I saw this on a Facebook group all about using cast iron. I don't have a cast iron bundt pan, but look forward to trying this in my regular one.

Kentucky Butter cake in my unmarked Wagner Bundt pan. No sticking at all. Just wiped the pan out with a paper towel and its spotless!

Kentucky Butter Cake for Cast Iron
3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs

BUTTER SAUCE
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Directions:
Preheat oven to 325 degrees
Grease and flour a 10-inch CI tube pan or a CI 12-cup bundt pan.
In a large bowl combine all cake ingredients beat on low speed until moistened, then beat for another 3 minutes at medium speed
Pour the batter into prepared CI Bundt pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce in a saucepan, over low heat combine all sauce ingredients cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.
Servings: 10-12

Layered Chili for Canning

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This is a direct cut-and-paste from a Facebook group file.  I haven't tried this version yet, but plan to soon.  

Layered Chili Recipe for Canning

Recipe adapted from Creative Canning

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the water later. Decide how many jars you want to can up, my canner fits 7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.In each clean pint size jar you layer the ingredients into each jar in the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great. 
For each pint jar:

▪ 1/4 cup dry pinto beans or any dry beans that you prefer (rinsed well before hand )
▪ 2/3 cup ground beef – already cooked, crumbled and drained▪ 1/4 cup chopped tomatoes – I used canned chopped tomatoes
▪ 2 tablespoons chopped onion
▪ 2 tablespoons chopped green chilis - these are in the Mexican section of your store
▪ 1 tablespoon plus 1/2 teaspoon tomato sauce
▪ 1 tablespoon chili powder
▪ 1/2 teaspoon salt – I used kosher salt
▪ 1/8 teaspoon cumin
▪ 1/8 teaspoon cayenne pepper
▪ dash of black pepper
▪ hot water – non chlorinated

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amount of each item and I don’t miss any and when they are done each jar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

Process at 10lbs. pressure 75 minutes for pints,  90 minutes for quarts

The Best Primal Cookie

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I found this recipe on the MDA forum, posted by TabithaToes. I haven't tried it yet, but have a mind to tomorrow. :) This reportedly makes 8-10 cookies and is easily modified by changing extracts and nut combinations, subbing out the chopped nuts with dried fruit, or adding cocoa powder.  Some folks even froze the dough after rolling it into balls, for easy future cookies or a quick, frosty snack. 

The Best Primal Cookie

1 1/4 cup Almond Flour/Meal
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract (optional)
1/4 teaspoon Cinnamon (essential!)
1 large Egg
1/4 cup Honey
1/4 cup chopped Pecans

Stir ALL ingredients together until smooth.Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from eachother. They really like to stick to the pan, so use parchment paper if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.


These are soft, fluffy, and chewy around the edges. Also great with chocolate chips!
 




Another forum member made some alterations and came up with this adaptation:

The Best Primal Cookies 

1 1/4 cup Almond Flour/Meal
1 T Butter
1 T Coconut Oil
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 large Egg
2 T Sweetener of Choice (Stevia or Honey or Maple Syrup, etc)
1/4 cup Chopped Pecans
2 T Cocoa Powder

Stir ALL ingredients together until smooth.

Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from each other and lightly press down. They really like to stick to the pan, so use parchment paper or a silpat if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

Spiced Persimmon Cookies

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I hobbled together a couple recipes to come up with this one.

Spiced Persimmon Cookies

2 cups persimmon puree
1/2 cup softened butter
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
2 eggs
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp pumpkin pie spice
2 cups chopped nuts (optional)
2 cups raisins

Cream sugars and butter. Add egg and persimmon pulp.
Mix dry ingredients together; add to liquid mixture.
Stir in nuts and raisins.

Spoon onto greased or lined cookie sheets, flatten, and bake at 350 for 10-12 minutes.  Cool 2 minutes before removing to a cooling rack.

Makes 5-6 dozen, depending on size of cookies.

Zucchini Fries

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I saw this recipe on my Facebook feed. It's sounds like the perfect use for my farmshare zucchinis.  
Zucchini Fries
6 zucchini (about 2 pounds)
1/2 cup grated Parmesan cheese
2 eggs
Coating mixture:
1 Tbsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp basil
1/4 tsp parsley
1/4 tsp cayenne
1 cup almond flour
Heat oven to 450ºF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in bag; shake gently to combine.
Whisk eggs. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min for even baking.

Zuppa Toscana

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  • This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  

  • Zuppa Toscana

  • 2 lb ground Italian sausage
  • 1 Tbsp crushed red peppers
  • 1 large diced white onion
  • 1/2 cup crumbled bacon 
  • 4 tsp garlic puree
  • 8 cups chicken broth
  • 8 cups water
  • 2 cup heavy cream
  • 6 peeled and diced white potatoes or sweet potatoes
  • 1/2 of a bunch kale

  • Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.

  • In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 

  • Add chicken bouillon and water to the pot and heat until it starts to boil.

  • Add the sliced potatoes and cook until soft.

  • Add the heavy cream and just cook until thoroughly heated.

  • Stir in the sausage and the kale, let all heat through and serve. 

Smoothie Of The Good For You

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I made this smoothie recipe, which I saw on my Facebook wall, today.  We tried it and liked it, despite the unusual spices. I asked the youngest kids what we should call it, and they decided it was "The Smoothie Of The Good For You".  Silly blokes.

The Smoothie Of The Good For You

1 cup yogurt
1 cup water
1/2 cup ice cubes
1 cup pineapple
1 banana
1 Tbsp coconut oil (I used expeller-pressed)
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp chia seed
1 tsp kelp granules

Blend well and serve.

Salted Carmel Pear Butter

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I found this recipe at Knit and Nosh.

Salted Carmel Pear Butter
makes 4 pint jars
1/2 cup of apple juice
10 tablespoons lemon juice
7 pounds pears, cored and quartered
3 cups brown sugar
2 teaspoon freshly grated nutmeg
1 1/2 teaspoon salt
Combine apple juice, 6 tablespoons lemon juice and pears in a large, heavy bottomed pot. Bring to a boil over medium heat.Lower heat, cover and cook until the pears are very soft. Press pear mixture through finest blade of a food mill.  Return to pot, add remaining lemon juice, sugar, nutmeg and salt.  Bring to a boil and stir until sugar dissolves.  Reduce heat to medium-low and cook uncovered until thick, about an hour.
Ladle pear butter in to prepared pint jars, leaving 1/4 inch headspace.  Process in water bath for 10 minutes.

Tritip Rub

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Tritip Rub

Makes 1 cup

2 T garlic granules
2 T kosher salt
2 T fresh ground black pepper
2 T chili powder
1 T brown sugar (optional)
1 T cumin
1 T dried parsley
1/2 tsp onion powder

Mix well. Store in a glass jar. Use to rub over tritip and other meats before grilling.


Chicken Burrito Filling

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I made this recipe up as I went, and it came out pleasing to even my pickiest eater.  I used home canned items, but feel free to substitute purchased items in the same measurement.  It's a very forgiving recipe to use what you have on hand and vary to suit your own tastes.

Chicken Burrito Filling

1/4 cup butter
2 quarts canned chicken thighs, shredded
1 quart chicken broth
1/2 a yellow onion, diced small
4 roma tomatoes, diced into small chunks
4 cups cooked white rice
1 quart pinto beans
2 Tbsp pickled peppers
1 cup flour
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder

 Melt butter in pot. Saute onion until soft.  Add 2 cups chicken broth.  Whisk in flour to make a roux. Add in remaining chicken broth, and all other ingredients.  Heat through, stirring often.  Serve with salsa, shredded lettuce, cheese, olives, etc, as desired. 

Hawaiian Rolls

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I looked at several different Hawaiian bread recipes and cobbled together this one. According to my husband, it has a perfect texture and flavor.

Hawaiian Rolls

3 cups warm water
2 eggs, beaten
2 tsp kosher salt
2 tsp vanilla extract
2 tsp almond extract
1/4 cup honey
1/4 cup white sugar
1/4 cup butter
9 cups bread flour
4 tsp yeast

In mixing bowl, with dough hook attached, proof together water, yeast and white sugar for about 10 minutes.

Add in remaining ingredients, except flour. Mix well.

Add flour all at once, and turn on. After dough has formed, add a slight bit more flour, if needed, to keep dough from sticking. Knead for four minutes.

Turn out and allow dough to rest five minutes.

Form rolls and place in greased 9x13's or on baking sheets.

If freezing rolls, they go into the freezer now for a few hours, then into a zippy bag for storage.  To use, place dough balls in greased 9x13 or on a baking sheet and allow to thaw and rise for up to eight hours. Then bake as directed for unfrozen rolls.

Let rolls rise until double.

Bake at 350 for 17 minutes.

Yield: about 4 dozen

Garden Vegetable Stir-Fry

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Garden Vegetable Stir-Fry

2 small zucchini, sliced
2 small yellow squash (crook neck), sliced
1 small green pepper (or a mix of different colors), slivered
1 bunch green onions, chopped
a handful of button mushrooms, sliced

Saute in a large amount of bacon fat, ghee or butter (this will also be the “dressing” for the dish, so you can use a mixture of fats if you wish, just make them healthy fats, not canola oil or corn oil or any of that junk). 

While that is slowly sauteeing, get some water boiling and cook up about 6-8 oz. of noodles. When they are done, drain and rinse them, drain some more and then add the noodles to the stir-fry pan.
Add 1 tablespoon Italian Spices, toss, and enjoy.