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Spice it up! 
 
Sep. 20, 2010 7:34 am 
If you are like me, when you are about to cook you are surrounded by a plethora of seasonings. My pantry may be no bigger than a bread box, but I sure can manage to pack it full of a variety of seasonings. I have your basics to those seasonings that are a special mix of the basics (which always cost more!).

Well, I was going to be away for two months and I know how much my mom likes my fajita mix I use on my ground meat. Now, I don't really measure anything, but I knew it was pretty much a 1:1 ratio of various seasonings because I would do one layer at a time of each ingredient. So before I knew it, I filled up an empty seasoning container with my fajita mix and it barely made a dent in my basic ingredients. It was as easy as pie and took about 10 seconds to do!

So this got me to thinking (perhaps I am just entering another one of my famous phases) but why not make my own seasonings rather than pulling out a million and one seasoning bottles to clutter my already very tiny kitchen? When I make certain foods,  I always use the same ingredients...so why not have my staple ingredients ready for me in one nice little season bottle versus 5?

My next seasoning bottle to make would be the one I use for my Pernil (Puerto Rican Pork Shoulder/Roast). Then my version of Italian Seasoning and Potato Seasoning.

In case you are curious, here is my "Red and White Fajita Mix"

The Red Ingredients

2 teaspoons Chile Powder
2 teaspoons Paprika
1 tsp Red Pepper Flakes
1 packet Sazon

The White Ingredients
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Cumin
2 teaspoons Adobo

Season your meat to taste :)...I would probably shake enough season to coat the meat 3 times (thus 3 layers).
 
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The Messy Cook

Home Town
Aberdeen, Maryland, USA

Member Since
May 2002

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Healthy, Dessert, Quick & Easy

Hobbies
Walking, Photography, Reading Books, Music, Painting/Drawing

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About Me
I am latino and I love to cook all types of food including those traditional latin recipes. My tastes definitely have changed the older I have gotten and the more I have learned...especially from my first Sweet Orange Chicken recipe at the age of 14!!! My motto is: Recipes are a guideline to discovering what you like best. So learn, practice, experiment, and don't be afraid to make a mess. Happy Cooking!
My favorite things to cook
hmmm...let's see. I love to bake. Some of my favorite items are my "ridiculously simple banana cake", cookies (i love cookies), brownies, and bread. I also love making Carribbean style spanish dishes like Pernil (pork shoulder), rice w/ habichuelas (PR style beans), Corn Beef Guisada (corn beef in stew-like sauce), and tostones. My favorite quick and easy meals are cheesy chicken, cheesy vegetable cassarole, thai chicken with dates, and quesidillas! Oh and how can I forget...I love to make Sushi!!!!
My favorite family cooking traditions
When I was younger, we cooked very Puerto Rican/ Nicaraguense meals. From a little girl I would always follow my parents around as they cooked asking to help and asking what they were cooking. I can't remember when I first cooked, but I am pretty sure I started with bread and moved on up. My mom says I am like my dad in the sense I open up the pantry and fridge take out a various ingredients and start cooking whats there.
My cooking triumphs
My Maryland crab dip, my Puerto Rican slow roast pork shoulder, Graham Masala crusted salmon, sauteed brussel sprouts with butternut squash and pecans. The more I have fun with cooking the better it is!
My cooking tragedies
Oh there have been many...mypeople always seemed to enjoy them, but as the cook who envisioned them you just don't seem to enjoy them.
 
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