Tag: cayenne

Homemade Seasoned Salt

by Pam on September 21, 2014

I needed seasoned salt for a marinade I was making and of course I didn’t have any on hand and I had absolutely NO desire to go to the grocery store. Thankfully, I found some recipes online and got a good idea of what ingredients are in seasoned salt and made my own. I used what I had on hand and made a tasty, flavorful, and a bit spicy seasoned salt. I used the 2 teaspoons I needed for the marinade recipe and put the rest in an extra spice jar for later use. This seasoned salt literally took a couple of minutes to make and saved me money and a trip to the grocery store – I love that!

Combine together in a bowl the salt, black pepper, dried parsley, garlic powder, onion powder, paprika, celery salt, and cayenne pepper.

Mix until well combined. Pour into an extra spice jar and seal with the lid. Use as needed. Enjoy.

Print^[1]

Save^[2]

Homemade Seasoned Salt

Yield: About 1/4 cup

Total Time: 2 minutes

Ingredients:

2 tbsp kosher salt
1 tbsp black pepper
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp celery salt
1/4 tsp cayenne pepper

Directions:

Combine together in a bowl the salt, black pepper, dried parsley, garlic powder, onion powder, paprika, celery salt, and cayenne pepper. Mix until well combined. Pour into an extra spice jar and seal with the lid. Use as needed. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Crock Pot Santa Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot^[1] on in the morning for an easy weeknight meal.

Serve over rice or in a bowl with nachos on the side, and don’t forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist’s^[2] most saved recipe
in 2012 (they have over 800K recipes). I’m thrilled, and I see why you
would choose this one! It’s delicious, easy, requires no pre-cooking,
and everyone loves an easy slow cooker recipe. It’s also kid-friendly,
freezer friendly and gluten-free. In it’s honor I decided to revive it
from the archives and give it some love.

Crock Pot Santa Fe Chicken
gordon-ramsay-recipe.com
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot^[3]. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

References

^{^} crock pot (www.amazon.com)
^{^} Ziplist’s (get.ziplist.com)
^{^} crock pot (www.amazon.com)

Incoming search terms:

Cold White Bean & Herb Salad – Mmm, Good Stems!

I’m showing this quick and easy white bean
and herb salad for several reasons, not the least of which is to give you a
perfectly delicious way to use up the end of that already used once bunch of
parsley or cilantro.

You told yourself you were going to add them to your next
stock, forgetting you don’t make stock, and the sheared remains end up in the
back of the vegetable crisper where they die a slow, slimy death. Well, this
may be the answer.

Both cilantro and Italian parsley have tender stems that
pretty much taste exactly like the leaves. By slicing the last half of the
bunch thinly, across the stems, you have a perfect addition to any simple, cold
bean salad. Besides herb stem recover and utilization, this recipe deserves to
be in the rotation for two other very good reasons. It only takes like five
minutes to makes, and goes beautifully with any and all of the traditional
grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need
to stop making fun of people that don’t like cilantro. For about 10% of the
population, due to certain receptors on the tongue, cilantro tastes nasty,
which explains why so many people detest the stuff. The good news is that
parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of
cayenne or pepper flakes, and I hope you do the same. I only discovered this
pepper recently, and just love it. It’s hot, but not too hot, and has a bright,
fruity flavor I think you’ll really enjoy. Please note: In the video I said it
was my new favorite pepper, but I only did that to make cayenne jealous. I hope
you give this a try soon. Enjoy!

Ingredients for 4 portions:

1/2 bunch (the stem end) Italian parsley or cilantro,
chopped

1 can (15-oz) white beans, rinsed and drained

3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to
taste
2 tbsp white wine or champagne vinegar (or rice vinegar if
you want it a little sweeter)
3 tbsp olive oil

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/cold-white-bean-herb-salad-mmm-good-stems html