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Creating a homemade gingerbread spice blend is a delightful way to infuse your holiday baking with warmth and nostalgia. By mixing your favorite aromatic spices together, you can tailor the blend to your own taste.  You can add a little extra heat or a hint of sweetness. Once your personal blend is ready, store it in an airtight jar.  This make sure to keep it fresh and fragrant throughout the season. This versatile spice mix will bring cozy, festive flavor to cookies, cakes, and even seasonal drinks.  Your kitchen will turn into the heart of holiday cheer.

What Is Gingerbread Spice Mix?

Gingerbread spice mix is a combination of ground spices traditionally used in gingerbread cookies, cakes, and other festive treats. The classic blend pairs ginger with comforting notes of cinnamon, cloves, nutmeg, and allspice.  This blend infuses baked goods with that unmistakable holiday aroma and warmth. It also brings warm, holiday flavor to lattes, pancakes, and even oatmeal.

Gingerbread Spice, Pumpkin Spice, Apple Spice – What’s the difference?

Each spice blend brings their own unique warmth and character to seasonal baking.  While all three blends evoke cozy, nostalgic feelings, their distinctive ratios and spice choices make each well-suited for different fall and winter treats.

Gingerbread spice – features a bold mix of ginger, cinnamon, cloves, and nutmeg, delivering a robust, peppery heat and deep holiday aroma ideal for festive cookies and cakes.

Pumpkin spice – leans heavily on cinnamon, nutmeg, ginger, and often includes allspice and cloves, resulting in a sweeter, slightly milder blend that complements pumpkin’s earthy sweetness in pies and lattes.

Apple pie spice – typically highlights cinnamon and nutmeg, sometimes with a touch of allspice or cardamom, offering a gentle, fragrant warmth perfect for enhancing the natural flavors of apples in classic desserts.

Why Make Homemade Spice Mixes?

Making your own spice mix at home guarantees freshness and flavor intensity that store-bought blends often lack. Homemade mixes let you control the quality of ingredients.  You can easily tailor the flavor to your preferences.  They’re a great way to whip thoughtful, delicious gifts for friends and family. A jar of homemade gingerbread spice mix is a personal touch that shows you care.  Combine with a recipe card using the spice mix and you’ve got a thoughtful, budget friendly, and easy gift for your friends and family.

The best part of DIY spice blends is that you get to play with the flavor profiles. Love extra ginger kick? Add a bit more. If you prefer it milder or sweeter,  then dial up the cinnamon or include a touch of cardamom. Want your baked goods to be warmer, then increase the black pepper.  Don’t be afraid to experiment with the amounts of different spices in this recipe.  Your blend should reflect your unique taste.

Grinding Fresh Spices vs. Using Pre-Ground

Grinding fresh spices delivers unbeatable aroma and depth. Whole spices keep their oils and flavors locked in until you’re ready to use them. As ground spices sit, their essential oils begin to fade and they lose their flavor.  If you’re short on time, pre-ground spices are still a great choice.  Some spice companies have a use by date on them now.  Be sure to check for a date to ensure they’re fresh. Either way, your homemade blend will outshine anything from the store shelf.

How much whole spice do I need to grind?

This is a question I always ask myself.  I usually grind extra because these spices are used abundantly during the holidays.  I keep small, airtight containers on hand to store the extra ground spices.

Cinnamon – one 3-inch stick results into about 1/2 teaspoon of ground.  I weighed out 1 ounce of cassia cinnamon, and it made 4 tablespoons ground cinnamon.  Cassia cinnamon is the harder of the two.  I took my meat tenderizer and pounded the larger pieces into smaller ones to make it easier to grind.  Ceylon is softer and might yield different results.

Dried Ginger Root – this is a littler more difficult as the pieces can vary greatly in size.  I purchased mine from My Spice Sage.  I weighed out .8 ounces of dried ginger pieces and it made 3 1/2 tablespoons of ground ginger.

Allspice Berries – one tablespoon of dried berries should equal approximately one tablespoon of ground allspice.

Whole Cloves – one tablespoon of whole cloves should be enough for 2 teaspoons of ground cloves.

Whole Nutmeg – one whole nutmeg made 2 teaspoons of ground nutmeg.

Cardamom Pods – 5 to 6 pods should yield the 1/2 teaspoon needed for this recipe.

Star Anise Pod – I ground 1 1/2 pods and it made 1/2 teaspoon.

Whole Black Peppercorn – a heaping 1/4 teaspoon of black peppercorns made 1/4 teaspoon ground black pepper.

Whole Mace Blades – 2 are enough for the 1/4 teaspoon for this recipe.

Whole Coriander Seeds – 3/4 teaspoon of whole seeds are enough to make the 1/4 teaspoon for this recipe.  Make sure to sift the ground coriander to remove the skins.

Mixing and Storing

If you’re using whole spices, then ground the spices individually.  Measure the freshly ground spices and place them in a jar.  Shake the jar until the spices are well blended.  The blend should keep fresh for 6 months.  However, mine doesn’t last that long.  I usually blow through the batch during the holiday months.

A word of caution.  Two things will happen when you grind your own spices.  One, you will notice that the freshly ground spices are darker. They are also more aromatic than the pre-ground versions.  As the ground spices sit, the natural pigments and essential oils break down due to oxidation and photodegradation. 

Second, you’re going to sneeze.  No matter how hard I tried, it was inevitable.  As I ground, measured, and saved the extra in my containers I couldn’t help but sneeze.  Especially after grinding the pepper.  So, be prepared and grab some tissues.

Creative Ways to Use Your Spice Mix

I use this spice blend in lieu of pumpkin spice or apple spice.  If I want to tone down the spiciness, I simply add more cinnamon, nutmeg, or allspice to mellow out the gingerbread spice.  Of course you can use it for more traditional gingerbread recipes like gingerbread snack cake, gingerbread waffles, and gingerbread macaron.  I also add it to my oatmeal raisin cookies to kick up their flavor. 

You can add a pinch to your favorite latte, hot chocolate, or tea.  Or you can use it to make a simple syrup. You can add the syrup to copycat gingerbread chair or latte recipes from that coffee place.  Sprinkle it over yogurt or stir it into your oatmeal for a hearty winter breakfast.  Add it to you pumpkin pie, apple pie, or sweet potato pie for the holidays.  Finally, try sprinkling it over some roasted squash or roasted sweet potatoes.

My favorite way to use this spice mix is a fun and festive holiday gift for friends and family.  I purchase some cute 2 ounce mini jars. Then I fill them full of this gingerbread spice mix.  You can print a fun and festive label for the jars and give them as gifts.  I bundle them with a festive spatula, cookie cutters, a dish towel, and a potholder or two.  They’re cute and budget friendly ways to spread some holiday cheer.

After making this homemade gingerbread spice mix, you’re going to say goodbye to store-bought spice blends.  Making your own gingerbread spice mix is a simple, rewarding way to unleash big flavor in your holiday baking.  Try it out, make it your own, and share the warmth with others!  Your loved ones will be impressed with a personalized gift of homemade gingerbread spice from your kitchen.

Yield: 3 ounces

Homemade Gingerbread Spice Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Say goodbye to store-bought spice blends and impress your loved ones with a personalized gift from the kitchen. Get ready to unleash the flavor in your baking with your very own homemade gingerbread spice mix!

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Ingredients

• 3 tablespoons cinnamon
• 2 1/2 tablespoons ginger
• 1 tablespoon allspice
• 2 teaspoons cloves
• 1 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/2 teaspoon star anise
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mace
• 1/4 teaspoon coriander

Instructions

1. If you’re using whole spices, then ground the spices individually.
2. Measure the freshly ground spices and place them in a jar.
3. Shake the jar until the spices are well blended. The blend should keep fresh for 6 months.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 91Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 17mgCarbohydrates 23gFiber 11gSugar 1gProtein 2g

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Homemade Gift Mixes

Homemade Gift Mixes

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Homemade Gingerbread Spice Mix – Transform Holiday Baking appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you haven’t made your own rubs or spice blends, you really should.  They’re so easy!  They taste better and are healthier than the pre-made blends.  They’re great for all sorts of recipes including air fryer bone in pork chops. Take taco seasoning, for instance.  It is LOADED with salt.  Did you know that?  L.O.A.D.E.D!!  When I make my own, I cut the salt by almost 2/3 for a more spicy and tasty seasoning.  I don’t know about you, but all that salt makes me taste just that; the salt.  I don’t taste the subtleness of the cumin or the paprika.  Or even the onion!  Just…salt.  Ew.

You can customize your blends FOR YOUR palate!  If you want more spice, add more cayenne.  Add more rosemary and thyme for a turkey rub recipe.  Want a more smokey flavor?  Add more smoked paprika or even try some ground chipotle powder.  That’s yummy!  If you want a more caramelized flavor, then add more sugar like this spicy sweet rib rub!!  It’s just that easy.  A well-crafted dry rub can transform ordinary meats into mouth-watering masterpieces.

History of Barbecue Dry Rubs

Barbecue dry rubs have a rich history.  The earliest of evidence dates back to India as early as 2600 BCE. People around the world have long used spice blends. They used them to preserve meat and cure meat.  After the invention of the refrigerator these spices blends became a popular way to flavor of meat.

In the American South dry rubs became an integral part of barbecue cuisine. Especially in places like Texas, the Carolinas, Tennessee, and Kansas City.  These rubs travelled with Eastern European immigrants.  They used locally available spices and herbs to make their rubs.  They created unique regional flavors they passed down from generation to generation.

Benefits of a Dry Rub

Using a dry rub offers several advantages.  First, it is a great way to flavor the meat.  They create a crust on the meat that locks in juices.  They also add a burst of flavor with every bite.  The crust the rub makes also adds a contrast in textures between the crispy outside and the tender inside.  Finally, they are convenient and versatile.  They’re convenient because you don’t need to rest the meat.  However, letting some ribs sit in the fridge for a few hours with a rub on it does make for a delicious rack of ribs.  And versatile because you can use a variety of herbs and spices on a variety of meats.

Dry Rub vs Wet Rub vs Marinade vs Brine: What’s the Difference?

Every barbecue grill master has their own opinion about the best way to prepare their meat.  Dry rubs add flavor without adding moisture.  They’re versatile allowing for creative flavor combinations.  You can apply them right before cooking to make a nice crispy crust to your meat.

A wet rub is basically a dry rub with oils to make it a thick paste.  You can spread a wet rub onto the meat before cooking.  They work best when you apply the wet rub to the meat an hour or so before cooking the meat.  A marinade has more liquid to it.  It usually combines oil and vinegar, citrus juice, or other acid to help tenderize the meat.  Sometimes the marinade has dairy like yogurt or milk to help break down the meat proteins.  This makes for a more tender cooked meat.  They almost always have herbs like this garlic and herb marinade.

A brin is a saltwater solution used like a marinade, but for a longer period of time.  It has way more salt than a marinade but also has herbs and spices to add flavor to the meat.  Typically, people brine poultry and pork, but you can brine any meat before cooking it.

What ingredients go into a dry rub?

You can make a rub out of pretty much any herb and spice combination.  However, there are a few elements that should be included in dry rubs.  First, salt, pepper, and brown sugar.  They are the base of any rub, marinade, or brine.  Salt and peppers because you should put that on everything to bring out the flavor of your ingredients and sugar because it aids in caramelization which creates that crust. 

I also think garlic, onion, cumin, and chile powder are required elements of a dry rub.  Garlic powder adds a savory flavor and onion powder adds an earthy sweetness.  Cumin adds a warm, smoky flavor.  To elevate the smokiness I add smoked paprika or ground chipotle peppers.  To bring out the heat, you can increase the cayenne or add more chili powder.  Try some jalapeno powder or chipotle powder for a different layer of heat.  Finally, don’t forget the herbs.  Oregano, basil, rosemary, parsley, chives, cilantro and thyme are all rub worthy herbs.

How to Use a Dry Rub on Steaks, Ribs, Burgers, and Chicken

To ensure a delicious crust and tender meat, it’s important to apply the rub correctly to the meat you’re cooking.  For steaks, make sure to generously coat both sides with the rub.  Press it firmly into the meat and let it sit for a few minutes before cooking.  For burgers and other ground meats, I add the rub to the mince before making the patties.  As a double layer of flavor, I also sprinkle some of the rub on the patty before grilling like I did with my mole burger.

Ribs and chicken are similar in that they benefit from letting the rub rest for 30 minutes before grilling.  For ribs, make sure that the back membrane is removed.  If it’s not, then peel the membrane off the back of the ribs because it toughens as it cooks.  Once removed, apply the rub all over making sure to get the sides and the ends.  Chicken needs to be dry before coating it in the rub.  You might think the moisture will help the rub stick, but it changes the rub making it more like marinade and it doesn’t form that delicious crust.  Dry the chicken off with a paper towel before coating it in the rub.

Customizing Your Dry Rub Recipe

Creating your own dry rub allows for personalization and experimentation.  For example, I LOVE the flavor of cumin in my rub, but my husband isn’t a huge fan of it.  He would cut the amount in half or even omit it entirely.  And he would up the heat by increasing the cayenne, but my mouth can’t take all that heat. 

Adjust the ingredients for a theme like Tuscan.  Include rosemary, thyme, basil, parsley, and crushed red pepper.  For Greek, include oregano, thyme, marjoram, basil, paprika, and dry lemon peel.  For a Jamaican twist, add sweet spices like allspice, nutmeg, and cinnamon and up the cayenne.  A curry rub would include cardamom, turmeric, fennel, coriander, and cumin.  Experimenting with flavor can allow you to travel from your kitchen and taste different cuisines.

Try some regional flavors for your rub recipe.  Kansas City, Texas, North Carolina, Memphis, and Virginia all have brown sugar, pepper, salt, paprika, and garlic.  Memphis has white and brown sugar in theirs while some prefer kosher salt over table salt.  North Carolina uses white pepper instead of black to add a little warmth to their rub.  Texas and North Carolina don’t usually have cayenne in their rubs, but the others do.  Virginia doesn’t have onion powder but includes celery seed.  Chili powder shows up in Kansas City and Texas while North Carolina has mustard powder in theirs.  Finally, Texas is the only I see that includes cumin.

You can play with the texture of your rub by changing out the ground onion and garlic for the granulated version.  Try crushing your cumin seed with a mortar and pestle instead of using ground.  While it’s not a one for one trade, you can swap kosher salt for table salt using a 2:1 ratio; 2 of kosher salt = 1 table salt.  Finally, try a coarser ground black pepper or use demerara or turbinado sugars instead of brown.

As with all my recipes, this is just a basis for you to build recipes that work for you and your family.  This rub recipe makes a little more than 1 1/3 cup.  Feel free to double it and store it in a mason jar like I do during the summer months.  It’s my go to rub for most of my grilling.  Plus, you can use it as a base and add herbs and spices as needed instead of making a whole batch of say curry rub or Jamaican rub. 

Yield: 12

Spicy BBQ Dry Rub

Calling all BBQ lovers! This Spicy BBQ Dry Rub will change the way you grill forever. The perfect balance of heat and flavor that will leave your guests wanting more.

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Ingredients

• 1 tablespoon smoked paprika
• 2 tablespoons granulated garlic
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon dried chives
• 2 tablespoons brown sugar
• 1/2 teaspoon salt

Instructions

1. Combine all ingredients in a spice or coffee grinder and process until ground. Pour into a spice jar.
2. Store remainder in an airtight container for up to six months.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 10Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 62mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

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Delicious Barbecue Recipes

• BBQ Chicken Flatbread from Crazy For Couponing
• Country Style Ribs with Coffee BBQ Sauce from That Recipe
• Grilled Lamb Lollipops from Creative Cynchronicity
• Spicy BBQ Dry Rub from A Kitchen Hoor’s Adventures

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The post Unleash the Flavors of Summer with This Spicy BBQ Dry Rub appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It seems like time really does fly lately.  I can’t believe #Choctoberfest is here already!  Of course, it doesn’t help that I signed up for three back to back week long events, then was “off” a week, and then #Choctoberfest.  I have two more coming up in December that I need to prepare for, too.

What in the world was I thinking?

All the while trying to find a new job because after 8 years as a federal employee, they’ve decided we all need to be permanent, but oh by the way you can’t have any supervisors.  At least that’s what I’ve been told.  *shrugs*

Anyway, I’ve been busy to put it mildly.  Busy in life and busy in blogging, which I guess is a good thing.  I had hit a slump because I was just so stressed with worth.  Which I still am, but now in a different way.  Hopefully, the lead I got on Friday will pan out and I will have a job soon.

But that’s not what this post is about!  It’s about #Choctoberfest!  This is event with over 100 bloggers sharing chocolate recipes today through Saturday.  BUT that’s not all!!  Oh yes!  There’s more!  There are several prizes that will be giving away at the end of this event.  Make sure you enter to win!

In honor of #Choctoberest, I thought I’d share some of my favorite delicious chocolate recipes.

We’ve all had those luxurious strawberries covered in semi-sweet chocolate.  Well, I turned those into delicious chocolate covered strawberry cookies!

Who says delicious chocolate recipes have to be sweet all the time?  Try my chocolate grilling rub and you will forever be changed and think of all the ways you could add chocolate to your favorite savory recipes.

Of course, I had to throw in these delicious chocolate peanut butter cookies.  An homage to the early days with the hubs!  Ah those fun times in Cleveland.

I don’t have enough cake recipes on my blog.  I’m convinced of that now.  However, I do have these delicious chocolate raspberry stout cupcakes with Irish cream buttercream.  The raspberry stout makes the cupcakes super delicious!

One of my favorite delicious chocolate recipes!  And apparently it’s one of Pinterest’s, too!  Espresso mocha macaron with salted dark chocolate filling is a hit!  They have an intoxicating espresso aroma but doesn’t pack a huge coffee flavored punch like you’d expect.

I still drool over these hazelnut chocolate filled baked donuts.  They are so delicious sweet with that hint if hazelnut in the spread.  And with a brioche based dough you know they’re tender and sweet.

Another one of my favorite macaron recipes.  The coconut chips in these German chocolate cake macaron shells make all the difference in the world!

Need an afternoon pick me up!?  Try this homemade chocolate energy bark.  Yes.  I made chocolate.  And it was delicious!

Surprise your dinner guests and bring this salame al cioccolato out for dessert.  Not, it’s not part of a cheese and fruit plate.  Well, it could be.  This salame is made with chocolate, nuts, and dried fruits for fun holiday delicious chocolate recipes.

Chocolate Gingerbread Crinkle Cookies are the best of both chocolate and gingerbread crinkle cookies in one. They’re rich with chocolate with the surprise of homemade gingerbread spice.

I don’t even know what to say about chocolate deviled eggs.  I’ve never tried them, but you can bet I will now!  Thank you Spiffy Cookie!

This Chocolate Walnut Babka recipe from Karen’s Kitchen Stories involves a vanilla and cinnamon brioche-style dough filled with a chocolate and walnut filling.

The post 15+ Delicious Chocolate Recipes appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There are traditional meats we ate at certain holidays.  Turkey at Thanksgiving; that’s a no brainer.  We have ham for New Year’s and Easter.  Only because black eyes peas don’t really go with anything else but ham.  Then there’s Christmas.

Now, when I was growing up, we used to have ham and turkey for Christmas.  That’s only because we always had orphans over for dinner.  You know, those friends that don’t have family close and cannot travel home for the holidays?  Needless to say, our table(s) were always full and there wasn’t an empty chair in the house.

Now, it’s my turn to determine what the holiday traditions are.

And, since about 2002 or so I’ve determined that a rib roast is our Christmas dinner.  I’ve served it every year since.  One year, we were lucky enough to have Certified Angus Beef brand rib roast for dinner.  It was the BEST Christmas dinner ever.  Since then I’ve vowed to go the extra mile and get their roast for Christmas dinner.  Nothing compares.

My sister asked me recently what rub I put on the roast.  I said, and I quote, “Made up shit.”  Meaning, whatever strikes my fancy that year.  Sometimes it’s a Chicago steak rub with a prime rib rub blend.  Most times it’s a strong rosemary blend that is on the roast along with garlic and some onion.  Then there was the one year I did a roasted shallot rub for our roast.

That’s what prompted this round up of rub recipes for holiday roasts and steaks.  She’s such an inspiration sometimes without even knowing it.  I make rubs all the time, but rarely capture and share the recipe.

Since I have relationships with some of those in the know about how to season and flavor beef, I reached out to them for their best recipes.  Be prepared to take notes and pin your little life away with these delicious roast and steak rub recipes.  I know I have some new recipes in my little recipe box to try next time I’m hankering for a hunk of beef.

Spice Rubs for Holiday Roasts and Steaks

1. I heard all about this rub from my #SundaySupper family who went to the Blythe Angus Ranch.  I met Debbie Lyons-Blythe at the last Food Wine Conference.  It was a pleasure to hear speak about sustainable farming.  And she was even more pleasant to chat with outside of the conference room before breakfast that Sunday.  I didn’t have the recipe until now, but you can bet this one will be a pantry staple from now on.

2. I love using rubs that feature different ethnic flavors.  Next is this French Rub from Certified Angus Beef has delicious thyme and tarragon in it.  I think tarragon is one herb that’s underused but so full of flavor.  This would be a perfect rub for a delicious steak nicoise salad.  Or a roast with some pommes anna and haricots verts.

3. Roast shallot and herb roast has amazing flavor.  There’s the sweetness of the roasted shallots.  Then the herbs that are combined and spread on the outside of the roast.  And finally, the roast itself.  You can’t go wrong with an amazing Certified Angus Beef brand roast.

4. In a similar fashion, Life Tastes Good prepared a Garlic Crusted Prime Rib Roast for dinner.  It’s packed with delicious garlic and thyme flavors.  So simple yet perfectly seasoned for this delicious roast.

5. The simplicity of this rub from Wishes and Dishes highlights the rich flavor of the roast.  With just a little salt, pepper, thyme, garlic, and onion powder, you can have an amazing roast on your holiday table.

6. Julie’s Spice Rub Recipe from Hostess at Heart is a kicked up rub for your holiday roast.  This definitely lends itself to more cowboy style flavors for the holidays.  I see this rub on a roast that’s grilled along side some fluffy biscuits, green beans, and scalloped potatoes.

7. You can’t talk about rubs without mentioning the delicious Santa Maria rub.  Certified Angus Beef brand had a make your own rub station at the Food Wine Conference 2016.  This was my first introduction to this fabulous rub.  It’s good on every meat known to man.  We’ve put it on steaks, pork chops, and chicken.  I’ve put this in burgers, too.  It’s truly an all around good pantry staple to have on hand.

8. My mother cooks brisket for the holidays.  My step-dad is Jewish and they keep to a kosher-ish lifestyle.  It’s a little hard to be completely kosher where they live, but they try.  They always have brisket for Hanukkah and other Jewish meals.  If you’re cooking a brisket, then this rub from Spiced would be perfect!  I love the flavors and smokiness it gives the brisket.

9. This amazing rub from Cindy’s Recipes and Writings has a sweet and savory combination to it.  She added honey, but she also added an ingredient that I put in almost all of my rubs.  Mustard powder.  It has that little oomph that some will not recognize, but all will love.

10. If you don’t want to kick up the oven, but still want an amazing brisket, then try this rub.  Soulfully Made slow cooked her brisket to fork tender perfection.  This recipe also has an amazing barbecue sauce to top your brisket with.  It makes an amazing sandwich, too.

11.  Pook’s Pantry combines all my favorite rub flavors into one.  Here’s the Rub marries mustard powder with coffee and chili pepper for an ultimate rub.  It’s delicious on roasts, steaks, and even burgers.

12. I have very few cookbooks.  I’ve never been one to really go through and cook a recipe from a cook book.  However, here are a few exceptions, of course.  I think I bought this one in Texas.  If not, then I have no idea where I got it.  However, what I do know is that Texas Cowboy Cooking has the most amazing rub recipe for brisket.  It’s from Perini Ranch and one that I use often.  I keep it on hand for a quick addition of flavor to steaks and roast like a flat-iron.  It’s no wonder that Texas Highways shared this recipe from the Perini Ranch and now I’m sharing it in this roundup.

13. You couldn’t expect me to omit a rub recipe that has bourbon in the title could you?  Of course not!  Bourbon is in my blood!  Palatable Pastime uses a special type of smoked paprika in her recipe.  It’s smoked with bourbon barrels for an added layer of flavor to their paprika and this rub recipe.

14.  Because you can never have enough rub recipes, here’s an all purpose one from Take Two Tapas.  Her All Purpose Steak Spice Mix is full of steakhouse flavor that you can use on any meat.

15.  And to round this recipe round up out, here’s a delicious rub from Eat Picks that they use on a top round roast.  This Coffee Rubbed Roast Beef is rich and perfect for any roast.

Looking for more?

Spice Mixes and Rubs

Mole Rubbed Flat Iron Steaks

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Coffee Rubbed Pork Chops

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Coffee Rubbed Flat-Iron Roast

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Spicy BBQ Dry Rub

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Chocolate Grilling Rub

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Greek Spice Mix

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Tuscan Spice Mix

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The post Spice Rubs for Holiday Roasts and Steaks appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Homemade taco seasoning is a flavorful and customizable blend of spices that brings bold, authentic taste to your favorite Tex-Mex dishes. It’s not only the perfect addition to taco recipes but also dips like smoked queso dip.   This seasoning blend is also great with non-traditional recipes like taco lasagna and taco stuffed shells.  Making your own taco seasoning at home ensures you can adjust the heat and salt making for a healthier taco seasoning.

I used to purchase taco seasoning.  It’s easy.  They’re right there in the spice aisle, they cost less than a $1, and they’re convenient.  However, they’re packed with sodium.  Did you know that?  Since I’m seriously sensitive to sodium, I wanted to try my hand at making some taco seasoning from scratch.  I have all the spices so why not?

Why should you make your own spice blends?

There’s a few reasons why you should make your own spice blends.  First, they fresher than the store-bought mixes.  At least at AKHA they are.  I grind and blend spices in their whole forms for the freshest blends.

Next, you can add whatever you want to your spice mixes.  If you’ve scrolled down and checked out the ingredients, you’ll notice a few items you wouldn’t expect to see in a taco blend.  For example, dried bell peppers.  I know there’s chili peppers in taco seasoning but I haven’t seen bell peppers in there.

And then there’s the citrus.  I was inspired to add citrus after reading about criollo mojo and several other Latin American seasonings and marinades.  Especially the one for Cuban pork.  Oh my.  That’s some delicious marinade and it consists mainly of citrus!  So, I felt it necessary to put some citrus peel in there.

Customize for your taste

When you make your own spice mix, you can make it as spicy as you want!  Do you love that cayenne burn?  Add some more!  For me, I love the smoky, so I add lots of cumin and smoked paprika.  Don’t like the smoke?  Try regular paprika instead.  Therefore, it’s better to make your own spice blends.  They’re easily customizable for your tastes and palettes.

Plus, here’s the best part, they make great gifts from the kitchen!  I don’t know about you, but I love homemade gifts from the kitchen.  They’re usually delicious and they’re always thoughtful!  Anyone can purchase a gift, but it takes a creative and thoughtful mind to make a gift for you!

Homemade spice mixes are super simple to make. 

You more than likely have everything you need to make the most common ones in your pantry right now.  Italian seasoning, taco seasoning, Cajun seasoning; these are all made from spices most people keep in their pantry.  If you branch out with just a few more basic spices, you can make a tandoori spice or even a masala spice mix.  Doesn’t that sound like a great gift??

See all those layers of flavor?  You know it’s going to be delicious.  You might want to double the batch because you’ll go through a jar quickly, too!  There’s oregano.  Yes, oregano is typically Italian, but it adds a nice flavor you can’t quite put your finger on.  Then there’s cornstarch to thicken the liquid either in the meat or you put with the meat.  There are layers of cayenne, cumin, garlic powder, chili powder, smoked paprika, and onion powder.

It’s like I said!  You have everything you need in the pantry right now to make this.  Well, maybe not the dried bell peppers or the citrus peel, but everything else in there.  And if not, why not?  These are basic herbs and spices you should have!  Okay, maybe not the cayenne if you don’t like spicy food.  But honestly, you should have all the others.

The importance of thickeners in taco seasoning

Yeah, it doesn’t look so great once you combine it all together.  The cornstarch just sort of makes it all one color; beige.  About the cornstarch, when you make tacos, there’s typically beef and some liquid of some sort.  To make that delicious sauce to puts your tacos over the edge, you need a thickener.  That’s where the cornstarch comes in.  It makes that delicious sauce for amazing tacos.

I bet you didn’t even know that was in there, did you?

Not only are spice mixes easy to make, they’re pennies on the dollar!  Why buy a packet for a dollar when you can make almost a jar of it?  It just makes no sense.  So, not only are homemade spice mixes delicious, they’re also easy on the budget.

What’s your favorite food gift to give?  Or to receive?

Yield: 12

Taco Seasoning

When you make your own taco seasoning, you’re setting the tone for healthier, happier meals at home. Say goodbye to store-bought packets and hello to fresh, customizable flavor!

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Ingredients

• 4 tablespoons chili powder
• 4 tablespoons ground cumin
• 4 tablespoons smoked paprika
• 2 tablespoons dried, ground bell pepper
• 1 tablespoon dried lemon peel
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cornstarch
• 1 tablespoon salt
• 2 teaspoons oregano
• 2 teaspoons black pepper
• 1 teaspoon crushed red pepper

Instructions

1. Combine all ingredients, in batches, in a spice or coffee grinder. Process until ground. Store in an airtight container for up to 2 months or in the freezer for up to 4 months, if it lasts that long.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 31Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 612mgCarbohydrates 6gFiber 2gSugar 1gProtein 1g

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I have been slacking in the #Choctoberfest participation area this year.  Work has absorbed almost every ounce of my energy in the last two months.  However, I did receive the most amazing jar of cocoa powder from Rodelle that I have to tell you about.

Now, I have used Rodelle extracts in the past.  Their vanilla is fabulous and has rich flavor.  However, I’ve never used their cocoa powder.  So, when I received that jar in the mail I was thrilled!!

I cracked it open the amazingly rich aroma of chocolate hit my nose.  I was in love.  It was completely intoxicating.  This jar of cocoa powder is heaven.  The color was dark and rich.  It was finely ground and perfectly smooth.

I did something I’ve never done with a jar of cocoa powder.  I actually stuck my finger in the powder and tasted it.  Rodelle cocoa powder it not bitter like others.  It truly is full of completely rich chocolate flavor.

Some would bake up a storm with this rich cocoa powder.  However, I’ve planned two savory recipes with this powdered heaven.  This is the first of the two.  I will put a sweet one between them, though.

I’m always trying to think of interesting and different ways to use ingredients.  While I know this is not all that different and unique, it’s still delicious and I’m sharing it.  The rich Rodelle cocoa powder pairs perfectly well with the flavors in this barbecue style rub.

This rub has chili powder and cumin in it, of course.  However, it’s not just any chili powder.  I used ancho chili powder for it’s rich and slightly spicy flavor.  I thought aout chipotle chili powder, but deicided on ancho chili powder instead.  It’s has a deep chili flavor that pairs well with the cocoa powder.

Then it has smoked paprika for an interesting flavor with your grilled meats.  It has garlic and onion powders and a little kick of cayenne.  It also have some brown sugar for delicious caramelization on your meats.

Did you know that?  Did you know that people put sugars in rub so it achieves amazing caramelization on the grill?  It also adds flavor, of course, but for me that’s the only reason I put it on a savory rib.

Anyway, this rub has a little bit of oregano.  My husband always give me a hard time when I put a little oregano in our chili.  He thinks it will make the chili taste Italian.  However, there is such a thing as Mexican oregano.  There’s also Cuban oregano but that’s a horse of a different color.

So, there’s a hint of oregano for that richness it adds to every dish.  It’s that hint of something that most will not recognize but definitely adds to the delicious flavor of this rub.  You wouldn’t want to make it without oregano unless, of course, you don’t like oregano.  Then, maybe thyme?  But not a lot.  Thyme can be overpowering.  And you wouldn’t want anything to overpower the rich, dark, Rodelle cocoa powder.

I’m following Rodelle everywhere.  I suggest you do the same.  Their products are amazing and the recipes they have look fabutastic!  Make sure to check out the rest if the recipes shared by the #Choctoberfest bloggers!

Yield: 50

Chocolate Grilling Rub

Cook Time: 2 minutes

Total Time: 2 minutes

Step outside the sweet comfort zone with cocoa powder and try a grilling rub! Chocolate Grilling Rub is packed with rich flavor that would complement any grilled meat.

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Ingredients

• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground coriander
• 1/3 cup cocoa powder
• 1/8 teaspoon cayenne pepper
• 2 1/2 tablespoons smoked paprika
• 2 tablespoons cumin
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 3 tablespoons ancho chile powder
• 3 tablespoons brown sugar

Instructions

1. Combine all ingredients in a quart jar. Shake to combine.
2. Store in your pantry 6 months.

Nutrition Information

Yield

50

Serving Size

1
Amount Per Serving Calories 8Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 86mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

I have no idea how many servings this actually makes.

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• Chocolate Coconut Pecan 7-Layer Bars by The Spiffy Cookie
• Chocolate Ganache Brownies by An Affair From the Heart
• Chocolate Granola by That Recipe
• Dairy-Free Chocolate Ice Cream by Cookaholic Wife
• Easy Fall Chocolate Tart by The Freshman Cook
• Fluffy Peanut Butter Nougat Chocolate Brownies by Faith, Hope, Luck & Love
• Pineapple Glazed Brussels Sprouts by Cindy’s Recipes and Writings
• The Secret Kiss Cookie by A Day in the Life on the Farm

I received product in participation of #Choctoberfest, however, all opinions are my own.  This post may contain affiliate links in which a portion of the sales from these links will go to help keep A Kitchen Hoor’s Adventures in the kitchen and cooking!

The post Chocolate Grilling Rub appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I cannot believe that I have been with the #FreakyFriday group for well over a year now!  How crazy is that?? “What’s #FreakyFriday” you ask? Well, it’s hosted by Michaela from An Affair of the Heart. There are 13 bloggers participating in the event this month. If you are new to my blog, welcome!  Here’s the 411 on #FreakyFriday.

Each blogger who signs up is assigned a blog from another participant. Like me, for instance. I was assigned Full Belly Sisters.  Once you receive your assigned blog, you get to go through their recipes and pick something you want to cook.   I gotta tell ya, the recipe I chose I’ve been drooling for a little while.  Honestly.  When I was assigned their blog for this round of #FreakyFriday, I knew exactly what I was going to make.

Don’t get me wrong, I’ve seen a TON of delicious new recipes since the last time I was assigned their blog.  You can’t resist their delicious, Flourless Chocolate Almond Cake.  Something a little lighter?  How about their Easy Lemon Feta Greek Yogurt Dip?  And if you want to travel from your kitchen, you can whip up their Asian Lettuce Wrap Chicken Chopped Salad.  Yeah.  That chicken is killing me, too.  It’s screaming “EAT ME!”  And then, there’s puff pastry.  Like this Spinach Artichoke Puff Pastry Galette

I distinctly remember getting my other post ready and trying to edit the pictures to publish.  It was the first trip we took to spend time with the hubs’ Dad and step-mom.  I had a notepad, my phone, their surface (because they don’t have a laptop), and having a hell of a time trying to get the photos the way I wanted them.

Oh little did I know the joys of not bringing my laptop with me.  I think it was shortly after that that we purchased more portable laptops.  Now, they flip around and can be tablets, too!  I was stressing at the dinner table that morning making sure it was perfect!

Ah memories!  And how I have grown since that post.

I have, apparently, totally missed the whole umami thing.  It eludes me.  But I do understand how delicious this everything bagel spice blend is.  I’m actually not a huge fan of everything bagels.  It’s sesame, anything with cheese in it, plain, and then everything.  That’s my bagel order preference.  What’s yours?

But, for some reason, I LOVE the everything bagel spice blend.  All the herbs, seeds, and salt together just make my taste buds happy.  I put at least one of all of the spices in every meal we cook.  We cook with powdered and minced onion or garlic all the time.  I put sesame seeds in many of our Asian recipes.  I’m not counting salt.  That’s in, like, everything.

The only two we don’t use often are poppy seeds and fennel.  I don’t keep poppy seeds around the house.  They’re usually only something I get for dressings or baked goods with lemon.  And fennel?  Well, the hubs isn’t a huge fan of the flavor of fennel.  But he does love a good Italian sausage, which has fennel.  Just a hint.  He’s good with just a hint of fennel.

Now, once you make this everything bagel spice blend, you can make some goat cheese truffles like they did.  OR you can swap out the goat cheese for some herbed Boursin and make these bites like I did.  I love the flavor of the herbs in the Boursin mixing with the spice blend.  It’s almost a flavor overload in your mouth.  ALMOST.  But not quite.

I whopped up these Boursin bites in minutes.  MINUTES!  Since I’m pretty sure you have everything you need to make these bites already, there’s no excuse to not serve nibbles to your guests then they come over for a chat or dinner.  They’re the perfect size to nibble while having some wine before dinner.  The seasonings in the spice blend and the herbs in the Boursin will really surprise your guests.

Everything Bagel Spice Blend Boursin Bites

Cook Time: 10 minutes

Total Time: 10 minutes

This spice blend packs a flavor punch! Everything Bagel Spice Blend Boursin Bites have that fave bagel flavor with creamy, herbed Boursin cheese inside. The perfect little pop of flavor-plosion you will love!

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Ingredients

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 1/2 teaspoons dried minced onion
• 2 1/2 teaspoons dried minced garlic
• 1 teaspoon coarse sea salt
• 1 teaspoon fennel seed, crushed or whole (optional, but recommended)
• 8 ounces garlic and onion Boursin cheese.

Instructions

1. Combine the first six ingredients (sesame seeds through fennel) in a small bowl. Please 2 tablespoons of the spice blend in a small bowl. Store the remaining spice blend in an airtight container up to 1 month in your pantry or for 3 to 4 months in the refrigerator.
2. Roll the Boursin into 1 inch balls and roll in the spice blend. Refrigerate before serving.

Notes

Adapted from Full Belly Sisters recipe

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 87Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 294mgCarbohydrates 12gFiber 2gSugar 1gProtein 4g

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• Chicken Fajita Bowls by A Dish of Daily Life
• Everything Bagel Spice Blend Boursin Bites by A Kitchen Hoor’s Adventures
• Reese’s Pretzel Basketball Cookies by The Devilish Dish
• Sesame Cilantro Lime Shrimp by Who Needs a Cape?
• Southwest Potato Croquettes by Take Two Tapas
• Spinach & Artichoke Stuffed Shells by An Affair From the Heart

The post Everything Bagel Spice Blend Boursin Bites appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Yup! I’m traveling in my kitchen again. This time to Greece!! I love the flavors of Greece; oregano, lemon, dill, feta, olives. YUM! Granted, you can’t put feta and olives in this Greek Spice Mix, but you CAN put the spice mix ON the feta and olives. Toss with some extra virgin olive oil and you’ve some deliciously marinated cheese and olives. Just saying….

I’ve made a few recipes that called for a Greek spice mix and I think I honestly just made something up, or used the Good Seasons Greek dressing packet; maybe both. I figured, since I’ve needed it more than twice that I should probably whip up a batch to have on hand. And trust me! It came in handy already. Sunday night’s dinner after our trip to PA last weekend was some quick, pan seared, Greek chops. And they were TASTY, too!! This spice mix is truly delicious. It will elevate even the simplest of meals.

Seriously, just LOOK at all those herbs and spices in there! How can it not be super tasty? The paprika, the oregano, the lemon peel; all of them mixed together make for the most explosive tastes in your mouth! YUM!

I already know I’m going to use this at least 4 times in the coming weeks. Roasted chicken, slow cooker pita chicken, some more pan roasted chops, and maybe some beef? All of which will be delicious.

This is made with simple ingredients.

And, once again, these are some pretty ordinary herbs and spices you probably have in your pantry RIGHT NOW! Well, maybe not the lemon peel. That one was a spontaneous thing I decided to do with the lemons one day. Have you seen how expensive dried peel is in those little jars? OUCH! I had lemons. I had a peeler. Yup! It’s that easy! I simply placed mine on a paper towel in a cool, dry place and voila! Then, I pulsed it a few times in my spice grinder to crumble it up a bit. I now have a jar of dried lemon peel, all for the mere cost of $2, I think?

I love those measuring spoons.

They’re new. They’re HEAVY! I love them. I think we got them at Sur la Table? S was shopping while I was whipping up some macaron in their class. He’s just as bad as I am in a kitchen store. We’re both kitchen hoors. Honestly.

But back to this mix. I wouldn’t steer you wrong. This spice mix is fabulous! A simple sprinkle on some breasts or chops before pan roasting, spread it on a roaster in the oven, mix in with your burgers before grilling. It’s so versatile and so delicious, it’ll be like Frank’s Red Hot Sauce. You’re gonna wanna put that S on everything!! Just sayin…

Yield: 40

Greek Spice Mix

Cook Time: 5 minutes

Total Time: 5 minutes

Add a little spice to your life with our authentic Greek Spice Mix! Perfect for all your Mediterranean inspired dishes.

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5.0 Stars (1 Review)

Ingredients

• 5 tablespoons dried oregano
• 3 tablespoons dried thyme
• 3 tablespoons dried basil
• 1 tablespoon dried marjoram
• 1 tablespoon onion powder
• 1 tablespoon granulated garlic
• 1 tablespoon kosher or flaked sea salt
• 1 tablespoon dried freshly ground black pepper
• 1 tablespoons dried parsley
• 1 tablespoon sweet paprika
• 1 tablespoons dried lemon peel

Instructions

1. Combine all ingredients in a small mixing store. Store the mix in an airtight container for up to one month, or in the freezer for up to three months.

Nutrition Information

Yield

40

Serving Size

1
Amount Per Serving Calories 5Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 160mgCarbohydrates 1gFiber 1gSugar 0gProtein 0g

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The post Greek Spice Mix appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

We have a lot of citrus in the AKHA house.  I mean…A LOT!  There’s a giant bag of oranges and large bag of grapefruit in the fridge as I type this.  You see, Missy gets oranges as dessert.  She LOVES them and they’re a pretty healthy snack for her.  That makes for quite a bit of orange peels.  I’ve seen how expensive it is to buy dried orange peel in the store.  INSAGN!

Now, if I’d peeled every orange or saved every rind, S would divorce me.  I’m almost certain of it.  He gives me the stink eye when I peel one.  He gives me the stink eye when I save a jar to put these salts in.  He give me a lot of stink eyes….  ANYWAY!  So, when I need it I’ll peel the rind them remove the pith before segmenting her orange.

I know.  You’re saying, “But this is grapefruit, not orange.”  The grapefruits are for me.  I’ve gotten on a kick of eating a grapefruit as a snack at work.  I just peel them like an orange.  Granted, they’re not the standard grapefruit.  They have to be ruby red.  And they have to have the pinkest peel I can find.  The pink peel, to me, means they’re nice and pink on the inside.  And if they’re pink on the inside, they’re juicy and tasty; not tart like their more yellow counter parts.

Yes.  Sometimes I peel my grapefruit before I peel it.  If you haven’t smelled grapefruit rind, try it.  It’s mouthwateringly tasty!!  When Body Shop first came out they had this AH-mazing grapefruit scrub.  I was IN LOVE with it.  Then it vanished.  Then Bed Bath and Beyond came out and they have one!  Oh happy day!  Then it vanishes.  *sigh*

You see where I’m going with this?  I LOVE LOVE LOVE the smell of grapefruit.  Grapefruit and honeysuckle.  No not the perfumey honeysuckle.  And let me tell you, if it says it’s “honeysuckle” on the container, I can GUARANTEE YOU to me, it’s not even close.

Shinies.

Grapefruit.  Yes, to me it’s a deliciously refreshing sent that I just LOVE!  If they made grapefruit air freshener, I’d be all over that like white on rice.  Seriously.  I haven’t seen it.  It’s all flowers and rain.  Bleh.  Grapefruit?  I’d buy stock in that company because I’d be buying that for life.

“Why shallots?” you ask?  I don’t know why shallots.  I wanted a savory companion to go with my tasty grapefruit.  Shallots aren’t as strong as regular onions and I thought their subtle onion flavor would pair nicely with the aromatic grapefruit.  And let me tell you, THEY DO!  This not only smells delicious, but tastes just as delicious.  I’m thinking chicken and  I’m thinking pork.  I’m thinking EVERYTHING!  It’s like Franks.  I’d put that S on everything!!  And you should, too!

Shallot and Grapefruit Sea Salt

Cook Time: 5 minutes

Total Time: 5 minutes

Playing w/ sea salt again! Shallot and Grapefruit Sea Salt.  Crisp grapefruit & tasty shallots.

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Ingredients

• 1 cup coarse sea salt
• 2 tablespoons dried grapefruit peel
• 2 tablespoons dried shallots

Instructions

1. Coarsely grind the grapefruit peel and shallots to match the size of the sea salt.
2. Combine all ingredients in an airtight container.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 1Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3773mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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The post Shallot and Grapefruit Sea Salt appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’m trying to make my own.  

Salts, sauces, salad dressings.  You name it, I’m trying to make it.  I want to control the sodium, fat, fake content in our foods.  Not because we’re doing the whole organic, holistic, whole foods, thing.  No offense, but that whole movement just irritates me.  People will jump on that bandwagon until the NEXT big thing comes along.

Don’t get me wrong, I am FAR from the picture of health.  I have my own health issues to deal with, but I am trying to make my own and make it flavors we like, or tastes we love.  Lemon and dill?  LOVE that!  I made some fabulous Lemon Dill Crab Cakes last year.  They were… FABULOUS!!  I still remember how they taste.  I really should make those again.  Hmm… *plans meals for next week*

Anyway.

Since I won a gift certificate to Freund, I’ve been making herb blends and salt blends as gifts.  Because now I have cute containers to put them instead of the recycle jars.  I’ll still keep the recycled jars, but have prettier ones to use for now.

Dad used his lemon rosemary salt the other day for steak and said it was delicious!  I asked about the poultry seasoning. He said he used it on Cornish hens and it was very good!  I didn’t ask about the BBQ rub.  It’s been too cold to start up the grill.  

I’ve made some berbere seasoning for us to use and taco seasoning.  I haven’t branched out into garam masala but I’m DYING to try to recreate the crack that my friends mother in law makes.  It’s the shiznit.  It’s like that hot sauce commercial….I put that S on everything.  *snort*

This lemon dill finishing salt smells AH-mazing!!  I allowed the zest to rest with the salt for at least a week.  I’d shake it periodically to make sure it was blended well.  When I opened the container…WOW!  This lemon aroma just permeated the air.  Delish.  I can’t wait to send this one on it’s way.  I made enough for S and I to use and I can’t wait!  It truly does smell fabulous and you should try it.  It’s super easy and so very tasty.

Yield: 30

Lemon Dill Finishing Salt

Cook Time: 5 minutes

Total Time: 5 minutes

Lemon Dill Finishing Salt is the perfect salt for crab cakes, chicken, and even pork.  It also makes a great gift!

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Ingredients

• 1 cup coarse sea salt
• 1 tablespoon lemon zest, grated
• 1 1/2 tablespoons dried dill
• 1 teaspoon whole black peppercorn

Instructions

1. Combine all ingredients in a small bowl. Store in an airtight container for at least a week, shaking periodically to distribute the lemon rind.
2. Pour into a salt grinder and use to flavor fish, chicken or even vegetables.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 1Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3773mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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The post Lemon Dill Finishing Salt appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.