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Pork Chop Seasoning

1 Tbsp. Brown Sugar
1 Tbsp. Paprika
1 tsp. Black Pepper
1 tsp. Mustard Powder
1/2 tsp. Oregano
1/2 tsp. Rosemary
1/2 tsp. Thyme

Salt to taste

Enchilada Sauce

INGREDIENTS

  • 2 Tbsp AP Flour
  • 2 Tbsp Chili Powder
  • 1 tsp. Cumin
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 tsp. Oregano
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Cayenne
  • 4 Tbsp Olive Oil
  • 1/4 cup Tomato Paste
  • 2 cups Chicken Broth, Vegetable Broth, or Beef Broth
  • 1 tsp. Apple Cider Vinegar

INSTRUCTIONS

  1. Prepare ingredients: Have all of the ingredients ready to go before starting to cook.
  2. Make the roux: In a small bowl, whisk together the following: flour, chili powder, cumin, salt, pepper, oregano, smoked paprika, and cayenne (if using it). Set bowl aside.
  3. Place a medium saucepan (mine is 2-quarts) on medium heat on the stovetop and add the garlic-infused and extra virgin olive oils. Once hot, add the flour mixture and whisk until well combined.
  4. Add remaining ingredients and simmer: Add tomato paste and whisk until combined (the paste will clump together with the spices, and that’s okay). Slowly pour in broth or water and apple cider vinegar, whisking constantly until smooth. Allow the sauce to come to a simmer, reduce heat to low, and continue to simmer uncovered for 10-15 minutes, whisking frequently.
  5. Taste and serve: Remove sauce from heat. Taste and adjust seasonings and apple cider vinegar as needed.
  6. Store. Store in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.

Servings: Makes 2 cups, double recipe if needed, or if wanting to freeze half for later.

From:  (goodnomshoney.com)

Balsamic Marinade

  • 2 Shallots, minced.
  • 2 Garlic Cloves, minced.
  • 1 Tbsp. finely chopped fresh thyme.
  • 1/2 cup Maple Syrup
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. EVOO
  • 2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Cayenne Pepper

Marinade for 4-8 hours

Mexican Potato Seasoning

1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1/4 tsp Garlic
1/4 tsp Onion
1/8 tsp Cumin
1/8 tsp Chili Powder

This is what we use on cubed white potatoes. Make sure the size of the cubes are about as equal as you can manage. Saute in a pan with oil until browned on all sides. Watch the heat and stir often. Transfer to a plate with a paper towel to soak up some of the oil. Sprinkle this seasoning blend all over, to taste.

(we use small red potato’s and coconut oil)

Prairie Dust Seasoning

1TB Salt
1 1/4 tsp Paprika
1 1/4 tsp Black Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1/4 tsp Turmeric
1/4 tsp Ground Coriander

Smoky Seasoning

2TB brown Sugar
2TB Smoked Paprika*
1TB Salt
1TB Pepper
1tsp Chili Powder
1tsp Chipotle Chili Powder (optional)

(Don’t use regular paprika, the smoked paprika is what makes this so good!)

Blackened Seasoning

  • 3 tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2-1 teaspoon cayenne pepper

Fajita Seasoning

  • 4 teaspoons chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

We have been making fajita’s in the cast iron using strip steak. Just cut it up in thin strips, season, and cook in a hot cast iron. We ate it with corn tortillas and avocado slices.

Cinnamon Smoky Seasoning

  • 1Tb Chipoltle powder
  • 1Tb Paprika
  • 1Tb Onion Powder
  • 1Tb Salt
  • 1.5 tsp Cinnamon
  • 1.5 tsp Black Pepper

 

 

Pork Seasoning

1tsp Salt
1tsp Black Pepper
1/2 tsp Garlic
1/2 tsp Onion
1/2 tsp Rosemary
1/2 tsp Oregano

Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper