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Coffee Rubbed Flat-Iron Roast brings a bold, smoky crust to a tender cut of beef with a homemade coffee rub that tastes rich, savory, and just a little earthy. This easy beef roast recipe uses coffee grounds, chili powder, smoked paprika, garlic, cumin, and herbs to create a dark crust that feels special enough for a holiday table but simple enough for a weekend dinner.

What Is a Flat-Iron Roast and How Is It Different Than Other Roasts?

A flat-iron roast comes from the shoulder area of the cow, where the meat offers beefy flavor and a naturally tender texture when cooked with care. It is related to the flat iron steak cut, but it can be prepared as a small roast when left in a thicker piece.

Compared with large chuck roast or round roast recipes, flat-iron roast cooks faster and needs more attention to temperature. It does not require a long braise to become enjoyable. Instead, this cut shines with high heat, a flavorful rub, and careful slicing against the grain.

Dry Rub vs Wet Rub vs Marinade: What Is the Difference?

A dry rub uses spices, herbs, salt, and sometimes sugar without added liquid. It clings to the surface of the meat and helps form a flavorful crust as the roast cooks. For a coffee rubbed flat-iron roast, that dry texture matters because the coffee grounds, chili powder, smoked paprika, garlic, cumin, and herbs toast directly on the surface. This recipe leans on a dry rub because it creates the deepest bark-like finish and keeps the bold coffee rub flavor concentrated on the beef.

A wet rub is thicker than a marinade but looser than a dry rub because it mixes seasonings with a small amount of liquid such as oil, mustard, vinegar, Worcestershire sauce, or another flavorful binder. It coats meat evenly and can help spices stick.  A marinade is thinner and more liquid-heavy, designed to soak around the meat with oil, acid, aromatics, and seasonings. Marinades can add surface flavor and sometimes help with tenderness. 

Why Coffee Brings Out the Best in Flat-Iron Roast

Coffee adds roasted depth that works beautifully with beef. It does not make the roast taste like a cup of coffee. Instead, it gives the homemade beef rub a darker flavor that supports the natural richness of the meat.  It’s an umami flavor that blends well with the other herbs and spices.

The slight bitterness in coffee also balances the salt, chili powder, smoked paprika, and cumin. That balance keeps the seasoning bold without feeling heavy. As the roast cooks, the coffee helps create a savory crust that makes each slice taste layered and full.  That crust is packed with spicy goodness, delicious beef juices, and caramelization for delicious flavor in every bite.

Building a Balanced Rub With Garlic, Paprika, Salt, and a Touch of Sweetness

A good coffee rub recipe needs more than coffee. For me, a base rub has Garlic powder, onion powder, paprika, and salt.  Sometimes it’s sweet and sometimes it’s smoked paprika.  Then I add earthy flavors like chili powder and cumin.  Then I add a little richness with some dry mustard.  Finally, I add a few herbs like parsley and thyme bring herb flavors.

Salt is the anchor in this mix.  Sometimes I mix things up and add some garlic salt for more garlic flavor.  The salt helps the beef taste seasoned all the way through. If you like a little sweet to your rub, you can add a little brown sugar, coconut sugar, or maple sugar.  It can soften the richness of the coffee and encourages browning without turning the roast sweet.

How to Prep the Roast for a Dark, Flavorful Crust and Tender Interior

Pat the flat-iron roast very dry before adding the seasoning. Moisture on the surface can slow browning and prevent the rub from gripping the meat. A dry surface helps the coffee rub turn into a dark and flavorful crust.

Press the rub over every side of the roast, including the edges. Let the seasoned roast sit at room temperature for about 20 to 30 minutes before cooking. This short rest helps the seasoning hydrate and helps the roast cook more evenly.

How to Prevent the Coffee Rub from Darkening Too Quickly

Coffee, smoked paprika, and spices can turn beautifully dark, but they can also deepen fast under high heat. To prevent the crust from darkening too quickly, keep the roast a few inches farther from the broiler.  Make sure to check it often and turn it as soon as the surface looks deeply browned instead of waiting for it to char.

On the grill, start with a quick sear instead of leaving the roast over direct heat too long.  Move the roast to indirect heat to finish gently. In a smoker, use moderate heat and save any final sear for just a brief burst at the end. Make sure to spritz a few times to keep the crust from getting too hard.  If the rub is browning faster than the center is cooking, lower the heat, move the roast to a cooler zone, or loosely tent it with foil while the internal temperature catches up.

For the most reliable oven method, start the roast with a hot sear or a high-heat blast, then finish at a gentler temperature. This approach builds the crust first and gives the center time to cook evenly. It is a simple way to protect a smaller roast from overcooking.

The best way to ensure that your roast cooks perfectly is to use a thermometer.  Mine took about 20 minutes to cook.  But maybe mine is thicker or thinner than yours and my cooking time isn’t correct for your roast.  It’s best to use a thermometer.  It ensures that your roast cooks to the perfect temperature for your family. 

Why Resting Is Key in This Beef Recipe and All Meat Recipes

Resting gives the juices time to settle back into the meat after cooking. If the roast is sliced right away, those juices run onto the cutting board instead of staying in each slice. A short rest makes a big difference in texture.  However, just because the meat is no longer in contact with the heat source doesn’t mean it stops cooking.  I always pull my meat 5 degrees shy of my ideal temperature because it continues to cook – carry over cooking – as it rests.  I do the same with baked goods, too.

After cooking, let the roast rest for 10 to 15 minutes before slicing. Then cut thin slices against the grain. This shortens the muscle fibers and gives the coffee rubbed beef a more tender bite.  This same rule applies to steak, chicken, pork, turkey, and nearly every meat recipe. Resting helps the finished dish taste more tender and balanced. It also gives the crust a moment to firm up before slicing.

What This Coffee Rubbed Flat-Iron Roast Tastes Like

This roast tastes smoky, savory, and deeply seasoned, with a crust that brings out the beef instead of hiding it. The coffee adds a roasted flavor, the chili powder adds warmth, and the smoked paprika gives the surface a rich color and gentle smoky flavor.

Each slice feels juicy and satisfying.  Especially when the roast rests and gets sliced against the grain. The flavor is bold enough for a special dinner, but the method stays simple. It is the kind of beef recipe that turns a small roast into a centerpiece.

Yield: 6

Coffee Rubbed Flat-Iron Roast

Prep Time: 10 minutes

Cook Time: 17 minutes

Additional Time: 15 minutes

Total Time: 42 minutes

Bold coffee flavor meets smoky spices in this Coffee Rubbed Flat-Iron Roast. The crust turns dark and savory, the center stays tender, and every slice brings big steakhouse energy without a complicated method. Serve it with simple sides and let that homemade coffee rub shine.

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Ingredients

• 3 tablespoons coffee
• 2 1/2 tablespoons chili powder
• 1 1/2 tablespoons smoked paprika
• 1/2 tablespoon paprika
• 2 tablespoons salt
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons dry mustard
• 2 teaspoons parsley
• 2 teaspoon thyme
• 18 ounce flat-iron roast

Instructions

1. Combine first 11 ingredients (coffee through thyme) in a spice grinder and process until ground a fine powder.
2. Generously apply the rub to both sides of the flat-iron roast and allow it to sit for 5 to 10 minutes.
3. Preheat broiler.
4. Shake off any excess rub. Place the roast on a broiler pan and broil 7 - 10 minutes on the first side and 5 - 7 minutes on the second side or until the internal temperature is 5 degrees short of your desired temperature. Tent the roast with aluminum foil and allowed it to rest 10 to 15 minutes before slicing and serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 320Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 102mgSodium 2060mgCarbohydrates 11gFiber 5gSugar 1gProtein 28g

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The post Coffee Rubbed Flat-Iron Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

I am totally team gingerbread.  Bring me all the spiced goodness that has gingerbread spices in there.  However, I don’t usually bake gingerbread recipes every year like I used to.  But since I’ve created my own gingerbread spice blend, I plan on baking all the gingerbread recipes.  That includes these gingerbread cupcakes that start with a box of cake mix.  And you don’t have to use a spice cake mix if you don’t want to.

The Magic of Gingerbread Cupcakes

There’s something undeniably cozy about the warm, spicy aroma of gingerbread filling your kitchen. Gingerbread cupcakes combine all the nostalgic flavors of the season in a cute, portable package.  They’re perfect for sharing at parties, bake sales, or a family night by the fire.

The best part? These are semi-homemade so you don’t have to bake from scratch to enjoy them! With a few smart tweaks to a simple box cake mix, you can whip up irresistibly moist, flavorful gingerbread cupcakes.  And they taste so rich and delicious that no one will know they’re made of a box cake mix!

Vanilla Cake Mix vs. Spice Cake Mix

Both vanilla and spice cake mixes make excellent starting points for gingerbread cupcakes.  Each brings its own character to the party. Vanilla cake mix offers a clean, neutral base.  This lets you you customize the gingerbread flavor to your taste. It’s perfect if you want to control the intensity of the spices. Maybe you like more allspice or cloves than cinnamon.  Or you really want to highlight cardamom.  You can easily up the ante with a vanilla cake mix.

Spice cake mix, on the other hand, comes pre-loaded with cinnamon and nutmeg.  This gives you a head start on that classic holiday warmth. However, you can easily bump up the gingerbread spices and molasses to truly capture gingerbread’s signature zing. 

Enhancing the Flavor with Spices

To transform your cake mix into true gingerbread magic, grab your spice rack! For one box of cake mix, try adding additional ginger, cinnamon, allspice, cloves, nutmeg, cardamom, and even a kick with some black pepper for added warmth.  Try to grind your spices from whole instead of buying pre-ground.  They have much more flavor than store bought ground spices.

I go heavy on the ground ginger adding up to 2 teaspoons to the cake mix.  Then I come with a teaspoon of cinnamon, half a teaspoon of allspice, cloves, and cardamon.  I add in a quarter teaspoon of nutmeg.  And finally a pinch of freshly ground black pepper.  Yes, black pepper.  You don’t taste the pepper flavor, but you feel the warmth like a comfy blanket wrapped around you.  This is what I use.  Feel free to adjust based on what you like in gingerbread spices.

What Is Gingerbread Spice?

Gingerbread spice isn’t just one spice like pumpkin spice and apple pie spice isn’t just one spice.  These are all fragrant blends of spices.  The heart of the mix is ground ginger, which brings that unmistakable bite. Cinnamon adds sweetness and warmth, while allspice, cloves, and nutmeg contribute depth and holiday nostalgia.

In my personal blend, I have cardamon for an early flavor, star anise has a licorice or anise flavor to it, and ground mace.  Mace is outer lining of the nutmeg seed but differs in taste than nutmeg.  It’s warmer and has hints of pepper, citrus, and clove in there.  Finally, I add some coriander and black pepper.  Coriander brings a floral note and black pepper brings warmth.

Why Does Gingerbread Have Molasses?

Molasses is the secret ingredient that makes classic gingerbread rich and flavorful. It lends a deep, dark sweetness along with a touch of bittersweet complexity.  Molasses keeps cupcakes moist and gives them that characteristic gingerbread color.

Historic European recipes traditionally called for honey.  But that wasn’t something easily obtained way back in the day.  So, due to molasses being readily available in the Americas, and an affordable sweetener at that, it became a staple ingredient for many gingerbread recipes.  I used a third of a cup to elevate my cake mix to gingerbread.  It’s the perfect amount to keep these cupcakes tender and have that rich color and flavor.

Making Cake Mix Richer with Eggs

Want bakery-style richness from a box cake? Then add an extra egg to whatever the box calls for. If the mix says two eggs, use three. The extra egg boosts moisture, structure, and gives your cupcakes that luxurious, homemade texture. It’s a simple tweak with big rewards.  Your guests will think you baked from scratch.  But you didn’t.

Ingredients to Make Gingerbread Cupcakes

I have a fully stocked pantry with lots of whole spices ready to grind fresh.  I highly recommend buying whole and grinding only what you need. 

Pantry ingredients – cake mix, ginger, cinnamon, nutmeg, cardamom, allspice, cloves, black pepper, coriander, molasses, vegetable oil, powdered sugar, vanilla

Refrigerator ingredients – milk, eggs, cream cheese

Preparing the Batter for Baking

Make sure your ingredients are at room temperature including the eggs.  Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.

Start by preheating your oven to 350 F and lining your cupcake tin with liners.  Or in my case, make impromptu liners using parchment paper.  This truly shows you that this recipe doesn’t really require special ingredients.  Use what you have on hand in the kitchen.

Pour the cake mix into a medium mixing bowl and make a well in the center.  Pour in the milk, molasses, and oil into the well and sprinkle in the spices.  Use a hand mixer to beat until combined.  Add the eggs one a time mixing well after each.

When all the ingredients are added, beat the batter on medium-high for 2 minutes.  Scoop, pour, or pipe the batter into your liners.  Do not overfill them with the batter.  Only fill them about 2/3 full to allow room for the batter to rise. 

Baking the Cupcakes

Bake at 350 F for 16 minutes and then check them with a toothpick.  It shouldn’t be dry.  The toothpick should have some wet crumbs sticking to it.  If they’re still not done, bake them for another 2 to 4 minutes. 

If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool.  Just like a steak or a roast, it will continue to cook after removed from the source of heat.  Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.

These are warming and full of rich gingerbread flavor.  The molasses adds moisture.  The additional egg makes them rich and bakery tender.  They scream holiday season just like that famous latte.  Try a gingerbread latte with these cupcakes! 

And since most of these spices should be in your kitchen already, you can serve up bakery quality cupcakes without a lot of effort.  So, grab a box of cake mix, spice things up, and get baking! Don’t forget to share your creations—after all, the best part of the holidays is making sweet memories together.

Yield: 16

Gingerbread Cupcakes

Craving that classic gingerbread flavor but short on time? Check out this easy way to bake gingerbread cupcakes using box cake mix. You get all the cozy spices with hardly any fuss.

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Ingredients

• 13.25 ounces Betty Crocker Super Moist cake mix (yellow or spice)
• 2 1/2 teaspoons ground cinnamon
• 1 3/4 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground coriander
• 1/2 cup milk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 whole eggs

Instructions

1. Make sure your ingredients are at room temperature including the eggs. Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.
2. Start by preheating your oven to 350 F and lining your cupcake tin with liners. Or in my case, make impromptu liners using parchment paper. This truly shows you that this recipe doesn’t really require special ingredients. Use what you have on hand in the kitchen.
3. Pour the cake mix into a medium mixing bowl and make a well in the center. Pour in the milk, molasses, and oil into the well and sprinkle in the spices. Use a hand mixer to beat until combined. Add the eggs one a time mixing well after each.
4. When all the ingredients are added, beat the batter on medium-high for 2 minutes. Scoop, pour, or pipe the batter into your liners. Do not overfill them with the batter. Only fill them about 2/3 full to allow room for the batter to rise.
5. Bake at 350 F for 16 minutes and then check them with a toothpick. It shouldn’t be dry. The toothpick should have some wet crumbs sticking to it. If they’re still not done, bake them for another 2 to 4 minutes.
6. If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool. Just like a steak or a roast, it will continue to cook after removed from the source of heat. Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.
7. Allow the cupcakes to cool completely before frosting or icing with your favorite cream cheese or other frosting recipe.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 174Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 30mgSodium 76mgCarbohydrates 21gFiber 1gSugar 16gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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It’s always fun to travel from your kitchen and try a new cuisine or recipe from another country.  That’s what I’m doing today.  In celebration of Africa Day, I decided to try something new and different.  I wandered Pinterest to see what really appealed to me and the hubs. 

I considered making an African sweet potato stew but wasn’t sure he would be up to it.  Then I found this parsad which would make a dish to take to work for breakfast.  I toyed with making some chermoula for grilled lamb chops, but then I stumbled on Ethiopian beef tibs.  It’s easy and packed with so much flavor from the berbere spice mix.  I’ve used berbere before so it wasn’t new to me.  But beef tibs is definitely new to me.

Africa Day is on May 25th every year.  Now known as the African Union (UA), African Day commemorates the founding of the Organization of African Unity (OAU) which came into being in 1963. Africa Day celebrates African unity and progress while reflecting on the continent’s rich history and diverse cultures. They celebrate their social, political, and economic achievements as well as its contributions to the world in art, music, and culinary traditions. African cuisine stands as a vibrant reflection of the continent’s heritage.

What is Ethiopian Beef Tibs?

Ethiopian Beef Tibs has bold flavors and simplicity. It consists of succulent beef pieces infused with vibrant spices and sautéed. Beef tibs includes aromatics like garlic and onions. It incorporatess berbere, which is Ethiopia’s signature spice mix. Like masalas in India, berbere differs from family to family.  I made a blend to serve with my crispy berbere pork chops and used the same blend of spices for this recipe, too.

Historically, tibs were served as a gesture of respect and honor. It is often reserved for special guests or significant celebrations symbolizing warmth, community, and the joy of sharing a delicious meal.  Families pass down their beef tibs recipes from generation to generation. Each one adds their own spin to the dish.  As fresh meat was easier to come by for a family in Ethiopia, the popularity of this dish grew from just special occasions to family dinners.

What is Berbere Spice Mix?

Berbere is the heartbeat of Ethiopian cooking.  It is a fiery and aromatic spice blend. It delivers depth and complexity to dishes. Its name, derived from the Amharic word for pepper, reveals its spicy nature. However, this spice mix has more flavor than heat alone. Berbere typically combines chili powder, fenugreek, garlic, coriander, and an array of other spices.  All of these spices create a harmony of smoky, sweet, and earthy flavors. It’s great in stews, sautéed meats, and even lentil dishes.

Ingredients to Make Berbere Spice Mix

To create an authentic berbere spice mix at home, you’ll need:

Whole spices – coriander seeds, cardamom pods, whole allspice, fenugreek seeds, whole cloves, stick cinnamon, black peppercorns, onion flakes

Ground spices – turmeric, cayenne pepper, paprika

Ingredients to Make Ethiopian Beef Tibs

Pantry ingredients – berbere spice, onion, canned diced tomatoes, tomato sauce, beef broth

Refrigerator ingredients – butter, jalapeno, fresh ginger, garlic

Instructions to Make This Beef Tibs Recipe

Start with making the berbere spice blend.  Place the whole spices in a skillet and toast over medium-high heat.  Stir the spices frequently so they don’t burn.  When they begin to become aromatic, remove them from the heat.  Let them cool to room temperature.

Pour the spices into a spice grinder.  Add the onion flake and the ground spices and grind to a fine powder.  If you don’t have a spice grinder you can use a coffee grinder.  I’m lucky enough to have received a wonderful spice grinder for Christmas.

Season the beef with salt and pepper. Next, toss it with 1 tablespoon of the berbere spice mix.  Heat a pan over medium-high heat and add the olive oil and butter to the pan.  When the oil is hot, add the beef and fry until browned on all sides. 

Stir in the onion, jalapeno, grated ginger, and garlic and continue to sauté until the onions are tender. Add the tomatoes, tomato sauce, beef broth, and berbere spices.  Simmer until the beef is tender, about 20 to 25 minutes.

Serving This African Beef Recipe

Ethiopian Beef Tibs goes best with injera which is a sourdough flatbread made from teff flour.  They use the bread as a utensil to eat the beef tibs. This adds to the communal spirit of Ethiopian meals as people sit around the pot of beef in the center and every dips into the beef with their injera.   I didn’t get injera so I served mine with steamed rice.

You could serve it with some jollof rice which is rice cooked in spices and a tomato-based sauce.  Even though it’s typically the main dish, it would go well with these beef tibs.  There’s also Nigerian coconut rice which has similar spices as berbere.  South African yellow rice would really make the colors of the beef stand out.  It’s made with turmeric, brown sugar, and sultanas.  Nigerian rice and beans black-eyed peas for a simpler yet delicious base for the beef.  Or try a Kenyan pilau that is made with herbs and spices and fresh tomatoes.

Other African Recipes to Celebrate Africa Day

There are some other great recipes to make in celebration of Africa Day.  The first that comes to mind is Jollof Rice.  It’s a West African favorite rice dish that is spiced with tomatoes, peppers, and onions.  Another great recipe is South African Bobotie.  It’s a casserole made with meat, bread, jam, chutney, and curry powder to name a few.  The casserole is topped with a savory custard topping similar to a quiche base.

Of course, you can’t skip Moroccan Tagine.  It’s a slow-cooked stew featuring meat, vegetables, and fragrant spices cooked in a traditional earthenware pot.  Another great meat recipe is Kenyan Nyama Choma.  It’s a simple recipe for grilled meat seasoned with simple spices.  The slow cooked meat is then charred on the grill for added flavor.  If you’re looking for something more interesting try Nigerian Egusi Soup.  It’s made with ground melon seeds, of all things.  There’s also leafy greens like spinach, whatever meat you have on hand, and some heat from scotch bonnet peppers.

There’s so much about African cuisine that I don’t know.  But what I do know is that it has the most interesting combination of flavors.  There’s a suya spice that calls for ground peanuts as the base.  I’ve made an African beef and peanut stew that was rich and delicious.  And also called for berbere seasoning.  I have found several recipes where they use peanuts.

They also use millet and sorghum as a grain.  I’ve tried both and they’re tasty and worth trying at least once.  African cuisine includes yams and sweet potatoes.  No, they’re not the same.  And they use quite a bit of leafy greens and okra.  African cuisine often combines what we would call sweet and savory spices together.  The berbere calls for allspice and cloves along with coriander and fenugreek.

What does this Ethiopian beef tibs recipe taste like?

It has so much flavor.  The beef is tender and the sauce is full of so much flavor.  The onions, jalapenos, garlic, and ginger combined with the tomatoes and tomato sauce make a rich and delicious base for the tender beef coated in berbere seasoning.  The berbere adds such a flavor packed punch to the whole dish.  It’s a well-rounded beef recipe with so much flavor and a little bit of heat.  Served over rice, it’s a hearty and delicious dinner that’s on the table quickly and easily.

Yield: 4

Ethiopian Beef Tibs

Cook Time: 40 minutes

Total Time: 40 minutes

From the sizzling sound of the meat hitting the skillet to the irresistible aroma filling the air, there's something captivating about Ethiopian Beef Tibs. Experience it for yourself and see what the buzz is all about.

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Ingredients

For the Berbere spice

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• 1 tablespoon coriander seed
• 1 tablespoon cardamom pods
• 1 tablespoon whole allspice
• 1 tablespoon fenugreek seeds
• 1/4 teaspoon whole cloves
• 1 inch piece of cinnamon
• 1 tablespoon black peppercorns
• 1 tablespoon sea salt, ground
• 1 tablespoon turmeric
• 1 teaspoon cayenne powder
• 2 tablespoon paprika
• 1 tablespoon onion flakes

For the Beef Tibs

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• 2 pounds beef cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons berbere spice blend divided
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 3 tablespoons finely diced jalapeno
• 1 tablespoon freshy grated ginger
• 2 tablespoons finely chopped garlic
• 14 ounce can of diced tomatoes
• 8 ounce tomato sauce
• 1 cup beef broth

Instructions

For the Berbere spice

1. Toast the coriander, cardamom, allspice, fenugreek, cloves, cinnamon stick, and peppercorns in a skillet over medium high heat until fragrant. Cool to room temperature and place in a spice grinder with the salt, turmeric, cayenne, paprika, and onion flakes and grind until fine.

For the beef tibs

1. Sprinkle the beef with one tablespoon of the berbere spice. Heat a skillet over medium-high heat and add the vegetable oil and butter to the pan. When the butter melts add the beef and brown on all sides.
2. Stir the onion, jalapeno, grated ginger, and garlic into the pan and sauté , for about 5 to 7 minutes or until the onion softens. Add the diced tomatoes, tomato juice, and beef broth and simmer 20 to 30 minutes or until the beef is tender.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 813Total Fat 50gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 26gCholesterol 205mgSodium 2715mgCarbohydrates 29gFiber 10gSugar 10gProtein 66g

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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.

I’ve been making banana bread since I was a kid. It was one of my most favorite things in the world to eat growing up. So I had to learn how to make it so I could make it whenever I wanted it. Which was often. There are few things in the world that I love more than a warm slice of banana bread spread with butter. The sweet bananas, the warmth of the bread, and the slightly salty butter is a combination that is unmatched.

I can’t remember where the base of this recipe surfaced from. It was one I tried, liked, and it stuck as
butter, sugar, and banana flavor. I thought, “Why not kick it up and add some warm chai spices to it?” So that’s what I did.

What is chai?

Just don’t call it chai tea because chai is tea. The word itself means tea. So, saying chai tea is saying tea tea. Chai is a mix of spices blended with black tea, boiled milk, a sweetener, and water. While we can order chai in our coffee houses, that’s not much like the traditional chai served up in India.

The story goes that some king from a long time ago had chai created as an Ayurvedic drink. Ayurvedic being an alternative to medicines. Chai is not only delicious but has so many great health benefits. All the spices in chai have health benefits along with the benefits of black tea.

Cinnamon and black tea help in lowering cholesterol. Both ginger and cinnamon help with blood sugar levels. Ginger and cardamom are good for digestive health. Since it’s typically made with milk or soy milk it is a good source of protein. And black pepper has anti-inflammatory properties. Yes, there’s black pepper in chai.

Finally, there’s the act of making the chai itself. The ritualistic method of making it, the mindfulness of bringing all the ingredients together, and the sweet and spicy aroma. All of these things together can help lower your stress and relax you.

How do you make Chai Banana Bread?

This and most banana bread recipes are quick bread recipes. That means there’s no yeast in there and it uses a chemical leavener to get the bread to rise. Prior to chemical leaveners, bread needed yeast to make them rise. And, as we all know, yeast bread usually takes at least an hour to proof.

Once chemical leaveners like baking powder and baking soda came onto the market, bread batter could be whipped up in under 10 minutes. And could be baked in under 2 hours from start to finish. Yes, so some that doesn’t sound so quick. But compared to maybe 10 minutes to make the bread, then an hour to proof, and possibly another 30 to 45 minutes to bake it’s pretty darned quick. Hence the name quick bread.

For this Chai Banana Bread, you combine the butter with the sugar and cream them together. I beat mine until they were light and fluffy. Then add in the room temperature eggs one at a time. Stir in the vanilla before adding the bananas.

For me, I freeze the bananas I’m preparing to bake with. Once they start to turn a little brown I pop them in the freezer. That means they’re extra soft when they come out of the freezer. Which also means there’s no need to mash them. I simply pull the stem end off, pinch the seed end, and squeeze the banana pulp out. Then I let the hand mixer blades mash them up.

For a little extra texture, I add in a non-frozen banana. That leaves nice chunks of sweet banana throughout the chai banana bread. I bread it up into little pieces with my hand. Or you could chop it into slices. Then let the hand mixer chop it up even more. It’s not large chunks but not completely mashed leaving some nice, sweet bites of banana throughout.

What’s in Chai Banana Bread?

The obvious is bananas. And of course, butter, sugar, flour, baking soda, and salt. But there’s also my own chai spice blend in there. It’s heavy on the black pepper side, but oh so delicious. Mine has green cardamom. I love that flavor. So much that I made some cardamom shortbread cookies this past Christmas.

There’s cloves, allspice (no it’s not all the spices), cloves, cinnamon, star anise, and dried ginger. I added a couple of black cardamom pods in there along with some vanilla bean pieces. Finally, there’s the black pepper and some coriander. Yes, I know. Coriander is usually a savory spice, too. But it adds a depth of flavor to the spice blend that I enjoy. And rather earthy flavor most wouldn’t expect.

What does chai banana bread taste like?

Like banana bread went to India. I put 2 teaspoons of chai mix in my banana bread, but I could easily add a tablespoon plus. If you don’t have chai spice mix, then try adding a couple of teaspoons of cinnamon, ground ginger, and cardamom with a half teaspoon of some cloves, and allspice. Then a pinch of black pepper. Coriander and star anise isn’t necessary. But if you have them try tossing a quarter teaspoon of those in there, too.

This Chai Banana Bread is moist and delicious. There’s banana throughout and a small chunks of banana here and there. Those chunks make it even more moist. The chai spice is nice and warm. The cinnamon, ginger, and cardamom are prominent. The rest of the spices are more subtle and in the back. The pepper isn’t tasted up front, but it does add a little warmth to the whole bite.

It’s not super sweet. The sugar and butter are just enough to make this bread irresistible. The top of the bread gets a nice crispy crust that fades after the first day. I like that crispy almost crème brulé style crunch on top the first day. If you don’t like that do a half and half mix of brown and white sugar. That will keep the top from getting too crunchy.

Yield: 16

Chai Banana Bread

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

Chai Banana Bread is moist, delicious, and full of chai spice flavors. It’s buttery, sweet, and irresistible.

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Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 large room temperature eggs
• 1 teaspoon vanilla extract
• 1 3/4 cup banana pulp (about 3 bananas 6 to 7 inches in length)
• 1 1/2 cups flour
• 2 teaspoons chai spice mix
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

1. Preheat oven to 325 F.
2. Combine sugar and butter in a large mixing bowl and beat with a hand mixer until fluffy.
3. Add the eggs one at a time, beating after each.
4. Stir in the vanilla extract.
5. Add the banana pulp and stir until combined.
6. Combine the flour with the baking soda, salt, and chai spice mix in a medium mixing bowl. Stir with a whisk to combine.
7. Stir the dry ingredients into the wet ingredients until combined.
8. Pour into a prepared loaf pan coated with cooking spray.
9. Bake at 325 for 60 to 75 minutes or until a toothpick inserted in the center comes out almost clean.
10. Remove the bread from the oven and cool in the pan for 5 minutes before removing and cooling completely on a wire rack.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 191Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 266mgCarbohydrates 32gFiber 1gSugar 18gProtein 3g

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Coffee Break

• Blum’s Coffee Crunch Cake from Karen’s Kitchen Stories
• Caramel Latte from Art of Natural Living
• Chai Banana Bread from A Kitchen Hoor’s Adventures
• Gingerbread Lattes from Hezzi-D’s Books and Cooks
• New York Crumb Cake from That Recipe
• Raspberry and White Chocolate Iced Latte from Jen Around the World

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The post Chai Banana Bread appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Deviled eggs are a classic party favorite known for their creamy, flavorful fillings and endless possibilities for customization. Traditional recipes often rely on a mayonnaise-based yolk mixture. Creative variations like these Middle Eastern deviled eggs swap in a blend of mayonnaise and hummus for a nutritious twist.

For those seeking even bolder flavors, street corn deviled eggs take inspiration from Mexican street food. They incorporate roasted corn, cotija cheese, and chili powder, resulting in a zesty appetizer that stands out on any table. These inventive options showcase how deviled eggs can be easily reimagined to suit a variety of tastes and occasions.

This week we’re sharing recipes for hummus.  I didn’t go for the obvious and make some hummus. I figured enough people would do that.  I thought I’d take hummus and kick it up a bit.  Make something with it.  Because sometimes we all have that little bit left over from a party and don’t know what to do with it.

Make some deviled eggs with it!  Depending on how thin the humus is, you could probably replace all the mayonnaise with the hummus.  If it’s thicker, you might want to thin it with some mayonnaise. Or maybe a little more olive oil or lemon juice.

Using hummus in your deviled eggs

First off, just LOOK at them.  You can tell they’re not your typical deviled eggs.  These eggs are definitely kicked up. They taste like they’re from a fancy schmancy restaurant.  A Middle Eastern one, in fact.

You see, these Middle Eastern Deviled Eggs have intricate and complex flavors.  It’s not just egg yolks, mayonnaise, and sweet relish.  It’s not even dill relish.  There’s NO relish in these babies.

What is in Middle Eastern Deviled Eggs?

I’ll get to what’s in them in a minute.  But first I want to tell you how this idea came up.  You see, Mom has been here for a few weeks now.  She’s helping a friend recover from back surgery.  The friend can’t drive while she’s on certain medications for her back.

While Mom was staying with us, this event popped up. We started thinking of ideas for ways to use hummus.  I can’t even remember most of the ideas we played with.  Some kind of dip, maybe spread or bruschetta; just throwing ideas out there.

Then we thought about taking something normal and elevating it.  Stir it into some ground beef for burgers or even a spread on top of a burger.  Add it to some peanut noodles. 

Then I mentioned deviled eggs. 

You can put anything you want in the filling for a deviled egg.  But I wanted it to be something way into left field of normal or traditional.  It had to be something creamy already.  Not avocado…don’t want to go down that route.  Cheese?  No.  Maybe later.  Hummus!!

What is hummus?

For those that don’t know, hummus is a Middle Eastern dip or spread made from cooked, mashed chickpeas or garbanzo beans blended with tahini, lemon juice, and garlic.  That’s the basics.

Hummus is common and popular across the Middle East.  It’s eaten as part of meze or accompanied with falafel, grilled chicken, fish or eggplant.  It’s typically served cold or at room temperature.  However, in Palestine and Jordan it’s sometimes served warm.  Which sounds interesting to me.

But what kind of hummus? 

Traditional, jalapeno, red pepper, olive.  Olive.  Kalamata olive!  AND red pepper!  Greek with some yogurt?  Lemon and dill?  No.  Olives, hummus, roasted peppers; why not Middle Eastern?  Add some sumac or harissa?  Za’atar!!  It has that “what is that interesting flavor” quality about that most don’t recognize.

Told you I’d get to what’s in these eggs that makes them fancy, didn’t I?  These eggs have your standard egg yolks and some mayonnaise, but they also boast two kinds of hummus; kalamata olive and roasted red pepper.  They also have some za’atar in the mixture, too.

The combination of the two hummus flavors ensures that one doesn’t overpower the other.  It also adds to the super creamy texture of these Middle Eastern Deviled Eggs.  They also play off the za’atar which you can see flecked throughout the eggs.

Middle Eastern Deviled Eggs definitely ARE NOT your Nana’s deviled eggs. 

Not that I don’t love a good, southern style deviled egg, but this just goes to show you how fancy comfort foods can be!

Set these out for your guests and I know they will definitely be a conversation starter starter.  Get it?  Starter as in appetizer?  Anyway, your guests will want to know what’s in these elegant looking eggs.  Once they take a bite, they’ll want the recipe.  They might even start to think of their own way to kick up some comfort food.

What’s your favorite way to serve deviled eggs?  Have you ever tried to fancify them?

Yield: 12

Middle Eastern Deviled Eggs

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Spice up your feed (and your party menu!) with this flavorful twist on a classic: Middle Eastern Deviled Eggs! Made with 2 kinds of creamy hummus and roasted red peppers, then added a punch of za'atar and sumac for a zesty, savory kick that’s seriously addictive.

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Ingredients

For deviled eggs:

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• 8 large eggs
• 2 tablespoons Kalamata olive hummus
• 3 tablespoons roasted red pepper hummus
• 1/4 cup roasted red peppers
• 2 tablespoons mayonnaise
• 2 teaspoons za’atar

For za’atar:

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• 1 teaspoon sumac
• 1 1/2 teaspoons sesame seeds
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

Instructions

1. Place the eggs in a medium pot of water and cover with cold water. Bring to a boil, cover, and remove from heat. Allow to rest 12 minutes before draining.
2. While the eggs are cooking, prepare the za’atar. Combine the ingredients in a small bowl and set aside.
3. Fill the pot with cold water and allow to sit at least 10 minutes. Drain, cover, and lightly shake the eggs in the pot until some of the shell starts to come off. Peel the eggs completely, rinse, and slice in half.
4. Remove the yolks and place in a food processor along with the hummus, roasted red peppers and mayonnaise. Process until the yolk mixture is smooth and creamy.
5. Add the za’atar to taste starting with 1/2 teaspoon. I wound up with 2 teaspoons, but sumac is an interesting flavor that might be powerful to some; so, start light and taste often.
6. Pipe or spoon the yolk mixture into the egg halves, garnish with za’atar, roasted red peppers, or Kalamata olives, and serve.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 125Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 187mgSodium 156mgCarbohydrates 4gFiber 1gSugar 1gProtein 7g

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More Hummus Recipes:

• Hummus Kozhukattai/Hummus and Rice Steamed Dumplings from Magical Ingredients
• Layered Mediterranean Dip from That Recipe
• Middle Eastern Nachos from The Art of Natural Living

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

The post Middle Eastern Deviled Eggs 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.

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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The post Taco Seasoning appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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.

Did you make this recipe?

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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.