Sazon Seasoning Mix

Sazon Seasoning Mix
Sazon is like the magic spice blend used to lend an authentic flavor to Latino dishes.
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground annatto seeds (achiote) *
  • 1 tablespoon kosher salt
  • 2 teaspoons oregano
  • 1 tsp ground black pepper
  1. Combine all ingredients and mix well. Store in an airtight container. 1 ½ teaspoons of this mix equals one packet of commercial sazon.
The key ingredient in this spice mix is ground annatto (achiote), the spice that gives yellow rice that yellow color. Annatto is derived from the seeds of achiote tree. In India, it's referred to as sindoor, and in the Philippines, it is called atsuete. Find it in Hispanic markets, Or use turmeric, paprika, or a mixture of the two. It was often used itself as a substitution for saffron but, of course, saffron would be too expensive as a substitution.

Sazon It's commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and makes anything taste good! Goya is the most popular brand, Use one and a half teaspoons of this instead of the package.

Use this seasoning in Sausage & Cabbage Soup found here.


Sticky Chicken ( Cuisinart Steam Oven Recipe)

Sticky Chicken ( Cuisinart Steam Oven Recipe)
There aren't many people who don’t go a little crazy over sticky drumettes. They always seem to be the first thing on the table to go. These are especially moist and tender as only a steam oven can make them.
Serves: 4
Cook time: 
Total time: 
  1. Combine Kecap Manis, oyster sauce, sesame seeds in a large bowl. Add chicken and mix well. Cover and return to the fridge for at least 1 hour or overnight if possible. . Line universal pan with Foil (for easier cleanup) and insert wire grid. Arrange drumettes on wire grid and cook on the lower shelf position on steam bake at 400° F for r 20 minutes or until the internal temp is 170°F. Let rest for 5 minutes.
These will disappear so quickly that you may want to double the recipe.
If you do not have the Indosesian Soy sauce it is easy to make. Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)



This so delicious and tender. The port jus sauce enhances the lamb with its smooth, minty flavor with just the right amount of sweetness.
Serves: 2-3
  • Rack of Lamb
  • 1- 6 rib, frenched*** rack of lamb
  • 2 sprigs of rosemary **** or ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ¼ cup extra virgin olive oil, + 1 T
  • 3 tablespoons Dijon mustard
  • ½ c panko bread crumbs
  • ⅓ cup ground nuts (can use a mixed nut bag and grind yourself. )
  • Salt and Pepper
  • Port Jus Sauce For Lamb
  • 2 Shallots minced or finely chopped
  • ⅓ cup White onion minced
  • 2 garlic cloves minced
  • 1 cup Port or Sherry
  • ½ cup Beef stock
  • ½ teaspoon Dijon mustard
  • ½ tablespoon unsalted butter, cut into pieces
  • 1 tsp. mint sauce or jelly or ½ teaspoon of mint extract ( if using extract add 1 tsp. sugar)
  • salt and pepper to taste
  • fresh mint
  1. Rack of Lamb
  2. Season whole frenched rack of lamb with salt and pepper. Sear both sides of rack to a golden brown before continuing with the recipe. Spread a liberal mount of Dijon mustard on the meat. Mix Panko, rosemary leaves and ground nuts in a bowl. Roll and press the mixture onto the rack. Bake at 350 for 20 minutes for medium and take out of oven and let rest for 5 min. You could also hold them in the oven to rest until needed set the oven low at about 160
  3. Port Jus Sauce for Lamb
  4. Drain off all but 1 tablespoons of the drippings from the frying pan. Add the shallots, onion and garlic and sauté, stirring frequently for 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced b half, about 5 minutes. Reduce the heat to medium. Whisk in the mustard, mint jelly, and then the butter. When the butter has melted and the sauce is smooth, season with salt and pepper.
To Serve: Slice the chops in to individual pieces, spoon on the sauce, and serve immediately.

Frenched Rack of Lamb (Costco has these already frenched )
(***"Frenching" refers to scraping the meat off the tips of the bones. There should also be about ⅛th of an inch of fat on your lamb)
****Fresh Rosemary (leaves to remove from stems slide fingers from top to bottom of stem.

Make Your Own Italian Seasoning


Make Your Own Italian Seasoning
Easily made from spices you have on hand.
  • 3 Tbsp. dried basil,
  • 3 Tbsp. dried oregano,
  • 3 Tbsp. dried parsley,
  • 1 Tbsp. garlic powder,
  • 1 tsp. onion powder,
  • 1 tsp. dried thyme,
  • 1 tsp. dried rosemary,
  • ¼ tsp. black pepper,
  • ¼ tsp. red pepper flakes.
  1. Mix together. Store in an airtight container for up to 6 months.
You can reduce this by ½ if you wish and do not need quite as much.


Paleo Breakfast: Banana Egg Pancakes


Paleo Breakfast: Banana Egg Pancakes
This Paleo type pancakes recipe does not require ANY flour. No almond flour, no coconut flour. In fact, it only requires TWO ingredients.! And Oh so Tasty.
Prep time: 
Cook time: 
Total time: 
  • 1 banana
  • 2 eggs
  1. Peel the banana and cut it in to pieces and throw it in a Mixing Bowl . Go ahead and crack those two eggs in there too.
  2. Mix it all about! You can use a mixer or hand blender.
  3. Oil up your Skillet/Pan (I used Coconut Oil ) and then pour the Paleo pancakes mix in to the pan. Cook like you would with normal pancakes.
Drizzled some Honey on them. But really, the banana pancakes are already sweet, so that is totally optional. The important thing here though, is to realize it is obviously not going to taste exactly like pancakes you make from flour. However, for a pancake that doesn't have any flour, it is quite an awesome recipe find!


Mini German Pancakes with Triple Berry Sauce


Mini German Pancakes with Triple Berry Sauce
A fun breakfast you can make on a weekend. Very Tasty
  • For the Pancakes
  • 1 cup milk
  • 6 eggs
  • 1 cup flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange zest (optional)
  • ¼ cup butter, melted
  • For the Triple Berry Sauce
  • 4 cups frozen berries
  • 1 cup water
  • ½ cup Splenda , agave or honey
  • 2 Tbsp. cornstarch
  1. For the Mini Pancakes
  2. Preheat oven to 400 degrees F .
  3. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
  4. Blend in butter a little at a time in order to temper the eggs.
  5. Grease muffin tins well and distribute batter evenly between 16 - 24 tins (filled to ½ full.)
  6. Bake for 15 minutes, or until puffy and golden on top.

  7. For the Triple Berry Sauce
  8. Put berries and Splenda or agave in sauce pan Mix cornstarch with water and stir until lumps are gone. (If using honey add to water at this point.) Pour cornstarch mixture into berry mixture while stirring slowly. Bring to boil. Reduce heat to simmer. Stir until thickens (about 1 to 2 minutes) and begins to bubble. Serve hot
Serve with a dusting of powdered sugar and the Triple Berry Sauce. The Sauce is very good on waffles or crepes. You can also serve with just your favorite toppings. (sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
The frozen bag of mixed berries will measure to the 4 cups of frozen berries you will need for this recipe.




Cucumber Salad with Grapes & Almonds


Cucumber Salad with Grapes & Almonds
The almonds give it a lovely crunch, the grapes some sweetness, vinegar a touch of acidity
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • ¼ cup slivered and blanched almonds
  • 1 pound cucumbers, peeled if the peel is bitter, unpeeled if not
  • Kosher salt
  • 1 teaspoon minced garlic
  • About 20 green grapes, sliced in half
  • 2 Tbsp. olive oil
  • 1 teaspoon sherry or white wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons minced chives, for garnish
  1. Slice the cucumbers in half lengthwise. Use a spoon to scoop out the seeds in the middle, discard the seeds. If using rather large cucumbers, slice them again lengthwise. Then cut them crosswise into1/ to slices. Place in a large bowl and sprinkle with a teaspoon of kosher salt. Toss to distribute the salt evenly around the cucumber pieces. Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers, and squeeze out more excess moisture with paper towels.
  2. Toast the slivered almonds in a small pan over medium-high heat, tossing them often, until they start to brown and smell good. Move to a bowl to cool.
  3. Mix the cucumbers, almonds, garlic, grapes, sugar, olive oil, and vinegar together in a large bowl and add more salt to taste. Garnish with chives and serve.
Cucumbers have a lot of water in them. When you dress them, the salt in the dressing will leach out some of this moisture, resulting in a lot of excess liquid. One way to get around this is to salt the cucumbers first, let them sit for a while for the salt to work its magic, then rinse off the salt and drain the cucumbers. This is step one in this recipe. You can skip it if you don't have time, but the result will then be much more watery.


Calvados Kissed Chicken With Sautéed Apples & Mushrooms


Calvados Kissed Chicken With Sautéed Apples & Mushrooms
This French chicken dish has a little pizazz for that special Dinner
Serves: 2-4
  • 2 chicken breasts with skin
  • Salt & pepper, to taste
  • 2 Tbsp. olive oil
  • 2 Tbsp. sweet butter
  • 2 Tbsp. olive oil
  • ¼ cup of thinly sliced sweet onions (vidalia)
  • 2 large apples, peeled, cut into ¼" wedges
  • 1 large box of button mushrooms, cut in half
  • 2 tbsp. freshly chopped tarragon
  • ½ cup of apple juice or apple cider
  • 1 cup chicken stock
  • ½ cup of Calvados (An Apple Brandy)
  • ½ cup heavy cream
  1. Sprinkle salt and pepper on chicken breasts
  2. Turn up heat to medium high. In a large, heavy skillet or Dutch Oven, add olive oil and butter. When hot, add the chicken breasts skin side down.
  3. Brown the chicken on all sides. When done, remove chicken to a plate and cover.
  4. In the same skillet, add apple wedges and cook for about 3 minutes on each side, until lightly browned. Be sure not to overcook--the apples will become too soft and mushy. Place apples in the same dish as the chicken. Keep covered.
  5. In the same skillet, over medium-high heat, add 2 tbsp. of olive oil. When hot, add the onions and Sautee until translucent.
  6. Next add the mushrooms. After about 3 minutes, stir mushrooms and lower heat to medium, cooking the mushrooms for about 10 minutes until browned on both sides. Towards the end, you might need to add a touch of olive oil while cooking.
  7. When the mushroom/onion mixture is nicely browned, turn up the heat to high, add the Calvados and stir to mix all ingredients together, cooking off the alcohol (about 2-3 minutes). Turn heat down to medium-high.
  8. Add the tarragon, apple juice or cider, and the chicken stock, simmer for about 10 minutes to blend all of the flavors.
  9. Add the cream to the skillet, stir to blend.
  10. Add the chicken and simmer for about ten minutes, until chicken is done, stirring occasionally.
Plating the Dish:
1 Place the chicken on a plate.
2 Scoop up the mushroom with a slotted spoon and pour over chicken.
3 Next take a few tablespoons of sauce and pour over the chicken and mushrooms
4 Add slices of apples on the side of the chicken.
5 Serve immediately
6 Pour two glasses of your favorite white wine. Toast to each other and enjoy!


Southern-Style Skillet Cornbread


Southern-Style Skillet Cornbread
Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course.
  • • 2¼ cups cornmeal
  • • 2 cups buttermilk
  • • ¼ cup vegetable oil
  • • 4 tablespoons unsalted butter, cut into pieces
  • • 1 teaspoon baking powder
  • • 1 teaspoon baking soda
  • • ¾ teaspoon salt
  • • 2 large eggs
  1. Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Heat oven safe skillet on middle rack for 10 minutes. Bake cornmeal on rimmed baking sheet set on lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
  2. Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, salt, and eggs into cornmeal mixture.
  3. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack. Serve.
While any oven safe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.

Finely ground Quaker cornmeal gave the cornbread the right texture, and dry-toasting the cornmeal in the oven for five minutes intensified the corn flavor. Buttermilk added a sharp tang that worked well with the corn. When it came to fat selection, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning)



Red Lobster Cheddar Bay Biscuits


Red Lobster Cheddar Bay Biscuits
Just like Red Lobsters biscuits. The cold butter is the secret.
Serves: 9 Biscuits
  • 2 ½ cups Bisquick baking mix
  • 4 tablespoons cold butter
  • 1 cup sharp cheddar cheese, grated
  • ¾ cup cold whole milk
  • ¼ teaspoon garlic powder
  • Brush on top
  • 2 tablespoons butter, melted
  • ½ Teaspoon garlic powder
  • ¼ teaspoon dried parsley flakes
  • 1 pinch salt
  1. Preheat oven to .
  2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
  3. Add cheddar, milk and ¼ tsp. garlic.
  4. Mix by hand until combined, but don't over mix.
  5. Drop 9 equal portions onto greased cookie sheet.
  6. Bake for 15-17 minutes or until tops are light brown.
  7. Melt 2 tbsp. butter in a bowl. Stir in ½ tsp. garlic powder and parsley flakes.
  8. Use a pastry brush to spread garlic butter over tops of biscuits
The cold butter really does the trick, making for fluffy, soft biscuits. Freeze the half stick before chopping, and leave it in the freezer even after chopped, until you’ve mixed the cheese with the garlic powder and Bisquick. Try to chop it into thin slices and then slice those for very small pieces of frozen butter. Mix them in just before the milk, making sure not too many are sticking together. This helps even out the consistency of the moisture pockets the butter provides, making for the perfect texture


Plugin for Social Media by Acurax Wordpress Design Studio
Social Media Auto Publish Powered By :©2012 Website by