DIY Cajun Seasoning

Jana here with another DIY Seasoning mix! We also have a DIY Taco Seasoning posted here. There are several reasons I like to make these mixes myself, but the main one is convenience. I don't have to think about if I have a seasoning packet on hand when I decide to make something. I can quickly mix together the spices I already have on hand to have the same effect!  (or better)  It's also more cost effective to mix it yourself, and healthier. Many of the seasoning packets you purchase at the store have high sodium, preservatives, and/or MSGs. I wanted to make a chicken and sausage stew recently, and it called for Cajun seasoning. I didn't have any, so I made this modified version of a recipe I found on All Recipes.

Cajun Seasoning

1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon ground black pepper
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper*
1 teaspoon dried oregano
1 teaspoon dried thyme

Mix all ingredients together, and store in an air tight container.

*This amount of cayenne will make the seasoning mix mildly spicy. If you don't prefer much spice, I would cut this amount in half.
Enjoy!

{Gift Idea} Muffin Mix in a Jar

Jana here with a fun gift idea that you can make for the people in your life who enjoy muffins!  My Mom had a birthday recently, and I gave her this Chocolate Chip Oatmeal Muffins mix in a jar, along with a silicone muffin tray. If you've never used silicone bakeware, you should give it a try!  I own a silicone muffin tray as well, and love baking with it. The muffins don't ever stick, and it is SO much easier to wash after you have baked with it!  (compared to a traditional metal muffin tin)  There are so many options you can do if you'd like to make a gift in a jar!  If you'd like additional ideas, there are many on Pinterest. I found inspiration for this recipe at a blog called Ambitious and Nutritious.  I encourage you to make a muffin mix in a jar, and think of someone you can bless it with!  Make sure to include the ingredient list, and baking instructions along with the jar.

Chocolate Chip Oatmeal Muffins (Mix in a Jar)
`Makes 6-8 muffins

`Dry Ingredients for Jar:
1/2 cup all purpose flour
1/2 cup oats (old fashioned or quick cooking)
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
Dash salt
3 tablespoons packed brown sugar
1/2 cup semi sweet chocolate chips

(layer ingredients in a pint/16 ounce mason jar)

Ingredients to Add to Mix:
1 large egg
2 tablespoons canola oil
1/3 cup milk, plus a splash more
1/2 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Empty contents of jar into a bowl, and mix to combine.  In a separate bowl, combine 'wet' ingredients, stirring to combine. Add wet ingredients into dry, and stir until combined.

2. Spoon batter into greased muffin cups, about 2/3 of the way full. Bake for 15-17 minutes, or until a toothpick comes out clean.

Enjoy!

DIY Breadcrumbs

Jana here with a super easy "Do It Yourself" recipe that I am really happy about!  I have always purchased bread crumbs (to use in recipes such as Tuna Patties, or Stroganoff Meatballs), but recently decided just to make my own. I saw once on a Rachael Ray episode where she suggested keeping a bag in your freezer that you could add small leftover pieces of bread (the heel, bread that has gone stale, etc), and then make a batch of breadcrumbs once you had enough collected. Variety in types of bread makes it even better, I think!  For this first batch, I used several pieces of whole wheat sandwich bread, and some white hot dog buns.  This process is very easy, and I plan to store the breadcrumbs in the freezer.

DIY Breadcrumbs 

Bread of any variety/type

1. Place the bread on the middle rack in your oven. (directly on the rack) Turn on the low broil, and watch closely as the bread begins to brown. The broil time will vary depending on your oven. Monitor closely, so you don't burn the bread.

2. Once it has reached a point where the bread is lightly browned, carefully remove from the oven. Using a food processor or chopper, chop the bread into fine bread crumbs.

3. Spread breadcrumbs out onto a baking sheet, and put them back into the oven on low broil. This will allow them to brown again. (When you chop them in the food processor, they likely will feel soft again).  Broil again until lightly browned, then remove.

4. Keeping the breadcrumbs spread on the baking sheet, let them sit out for approximately 24 hours so they can dry out completely.  Store in an airtight container.

Enjoy!

Restaurant Style Salsa

Becca here with a "Pioneer Woman" recipe that I adapted to fit my family's tastes.  My husband is a salsa connoisseur (meaning he's picky about good salsa, ha!) and absolutely loves this salsa.  It has a bit of a kick to it, the kids thought it was a bit spicy, but still ate a bit on chips.  You could easily 'turn up the heat' by using jalapenos instead of the anaheim pepper I used.  Also, feel free to blend or process it in the food processor to reach your desired consistency - I went for a rather thin, without any big chunks, blend, similar to what we get at our favorite local Mexican restaurant here.  This makes a good sized batch, so it's great to make for company, or to have as leftovers.  Enjoy!

1 large can (28 ounces) diced tomatoes
2 cans (10 ounces each) rotel (diced tomatoes with green chilies; I used 1 mild, 1 regular)
1/4 cup dried minced onion
2 teaspoons granulated garlic (the dried kind on the spice aisle)
1 anaheim pepper, seeded and chopped
1/2 teaspoon sugar
1 cup fresh cilantro, loosely chopped
1/4 cup lime juice
2-6 teaspoons salt, to taste (I use Real Salt)

In a large mixer or food processor, combine diced tomatoes & rotel, and process to desired consistency.  Pour them into a large bowl, leaving a small amount (about 1 cup) in the bottom of the blender or food processor (I use the blender attachment for my Bosch mixer).

To the remaining tomatoes in the blender, add remaining ingredients (onion, granulated garlic, anaheim pepper, sugar, cilantro, lime juice, and 2 teaspoons of salt to start with).  Process until everything is very finely chopped, then add to tomatoes in the large bowl.

Stir well to combine, then taste to see if you need to add more salt (be sure and taste with a chip, not a spoon, since the chip will add saltiness when you're eating it!) and serve immediately, or store in the refrigerator until ready to serve.  I filled a quart canning jar & a half with the salsa. 

Honey Red Wine Viniagrette Salad Dressing

Becca here with one of my very favorite recipes.  This salad dressing that I've adapted for our family, is my all-time favorite of any kind, store-bought, restaurant, or homemade.  It's the perfect blend of sweet & tangy, and uses pantry staples, so it's easy to mix up a batch anytime.  I love it with organic spring mix as the base, blue cheese, and then a fruit & a nut.  Here I've just used the pantry staples of craisins & roasted almonds, but I love peaches & pecans, pears & walnuts, and apples with any kind of nut.  The possibilities are endless, and this is a salad that even my non-salad-loving husband enjoys!  A great refreshing quick meal.  If blue cheese isn't your favorite, you could use mozzarella instead, although I very highly recommend the blue cheese!  You can store the dressing in the refrigerator for a couple of weeks, if it lasts that long before being eaten (it never does at my house)!  It will separate & the olive oil will solidify some, so removing it 30 minutes or so before serving will ensure that it shakes and mixes together well again before serving.

Honey Red Wine Viniagrette Salad Dressing

1/2 cup red wine vinegar
1/2 cup honey (I use local honey)
1/2 teaspoon granulated garlic
1 teaspoon salt (I use Real Salt)
1/2 cup olive oil

Combine all in a jar with a tight fitting lid (a canning jar works great!).  Shake well to combine.  Serve immediately, or refrigerate until ready to serve, removing to the counter 30 minutes before serving for best results.

Maple Brown Sugar Oatmeal Mix

Jana here with another DIY mix that oatmeal lovers will enjoy!  It is definitely cheaper to purchase regular oatmeal in the big canister, as opposed to the small packets of flavored oatmeal.  The packets do have a yummy taste and are convenient, but expensive and unhealthy.  When I came across this idea to make your own mix on another Proverbs 31 blog, I knew we needed to try it!  With just a few simple ingredients, you can have a delicious homemade Maple Brown Sugar Oatmeal!

1 cup quick oats, finely ground in blender or food proceessor
1 cup quick oats (whole)
3/4 cup brown sugar
1 tablespoon maple flavoring
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1. Combine brown sugar, maple flavoring, salt, cinnamon, and nutmeg in a bowl.

2. Stir in oats.

3. Store in an air-tight container for later use.

I would recommend using 1/2 cup oatmeal mix and 1 cup of water when cooking.  You can adjust amounts to your preferences!  Enjoy!

Homemade "Real" Vanilla Extract

Becca here with a recipe that is a staple in my pantry.  Vanilla is one of my favorite flavors, and I love to use it when cooking.  In fact, I nearly always double it in a recipe I love it so much :)  After trying "real" vanilla extract (as opposed to imitation vanilla extract) a few years ago, there was no turning back.  The flavor is just SO much better, I think they're hardly comparable.  Both Aldi & Sam's Club normally have real vanilla extract for a much more reasonable price than buying it at the supermarket, but it still can be pricy (especially when you're doubling it in recipes, ha!) and it often has corn syrup, artificial color, and/or has extra water added to dilute it and make it more reasonably priced.  I first saw the idea of making your own vanilla extract here and decided to make my own.  I actually did this last fall, October 26, 2011 to be exact, but waited to post the recipe until I had tried the finished product.  While not difficult to make, for best results the vanilla need to sit for several months to 'cure'.  I'm happy to say that the finished product more than meets my expectations!  I think this would make great gifts packaged in a cute recycled jar with a homemade label.  So here's how to make your own:

Homemade Real Vanilla Extract

Vanilla Beans - I ordered mine from a vanilla importer on ebay, here and was very happy with them.  You'll definitely want to order online or, if you live somewhere with better variety in grocery shopping than I do (which isn't hard, I have about 2 options!) you may be able to buy them from bulk bins reasonably, but at my local Harps & Walmart it was approximately $13 for 3 beans.  Yes, only 3 beans.  I spent that same amount online & got 30 beans.  I used 7-8 beans per quart.

Vodka - I personally don't drink alcohol, and didn't think it was appropriate to take my 3 children along with me to the liquor store (ha!) so my husband drove through (is it strange to anyone else that a liquor store even has a drive through?!?) and picked this up for me.  I told him that I wanted the biggest bottle they had of a medium priced vodka, and to tell the sales clerk that I was using it for making vanilla so they might have a recommendation.  The bottle is long gone, so I'm sorry that I don't have the brand or size, but it was massive, at least half a gallon, about $20, and the sales clerk told Samuel that it was a very mild taste, which would be good for the vanilla

Glass container for storing.  You could use the vodka jar if you wanted to, I used quart canning jars with plastic lids.

1) Take the vanilla beans and cut down the center of them, exposing the inside.  This is the really fragrant part.  Use a butter knife to carefully scoop the insides out, and put it into your glass container you'll be making the vanilla in.  Repeat.  I used 7-8 beans per quart of vodka.  Be sure and throw the vanilla pod into the jar after you've scooped the insides out too! 

2) Pour in vodka to fill your jar will vanilla insides & pods.  Cover and set in a cool dark place (mine is inside of my pantry).  I wrote the date on top of the lids in dry erase marker so I'd remember when I made it.  Give it a shake every once in a while.  The vanilla is ready within a few months, and only gets better with time.  Although I haven't done this yet since I made a lot the first time, I have read about people just adding more vodka and a few new vanilla pods to the old pods when their jar gets empty, since the alcohol keeps it preserved & it will never go bad.

I don't have an exact price breakdown for you, but I do know that I made several quarts for less than the price of 1 quart of real vanilla extract from the store - without the corn syrup, water, and artificial coloring.

DIY Mocha Mix

Becca here with Tuesday's 'better late than never' post!  Between a migraine making me sick, a visit to the nursing home, chiropractor's office, and a couple of extra kids the past few days, I'm running a bit behind today.  I think you're in for a real treat though with today's recipe.  While I wouldn't exactly call this a healthy food, it is far healthier than the Starbucks and McDonalds drinks it is similiar to, not to mention far less in cost, and I think it tastes every bit as good, or even better!  I think it would make a great last-minute gift packaged up in a cute jar with ribbon, or in cellophane bags with a cute paper stapled on as a topper.  This year we also made a few batches of my Roasted Sugared Almonds and packaged them up with a cute ornament tied onto them for Sunday School teachers, Mail Ladies, UPS Guys, etc. I'll give you the recipe for the dry mix first, and then instructions for making it both as an iced drink, or a hot beverage.

Iced Mocha Mix

1/2 cup instant coffee granules (decaf may be used if you prefer)

1 cup sugar

1 cup dry milk powder (nonfat is fine)

1 cup powdered creamer (nonfat or sugar-free is fine if you prefer, as is flavored)

1/2 cup baking cocoa (I use dark chocolate)

1/4 teaspoon salt

Combine all ingredients in an airtight container.  May be stored for up to a year.

For an iced drink (similiar to a Frappuccino or Mocha Frappe)

In a blender combine 1 1/2 cups ice, 1/2 cup milk, and 1/2 cup of dry mocha mix.

For a warm drink, stir 3-5 Tablespoons into a cup of warm water, to taste :) 

This was my inspiration http://allrecipes.com/recipe/mocha-cooler/detail.aspx

Enjoy!!

Homemade Taco Seasoning

Jana here with a very versatile recipe - Homemade Taco Seasoning!   This is great for several reasons.  It is good make in a pinch if you were planning to use taco seasoning in a packet, but are out.  It is much cheaper to make it yourself, and healthier!  There is less salt than the packaged seasoning, and you know exactly what is in it!  I found this recipe at All Recipes. 

Homemade Taco Seasoning

3 tablespoons chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon crushed red pepper flakes

3/4 teaspoon dried oregano

1 1/2 teaspoons paprika

1 tablespoon + 1 1/2 teaspoons cumin

1 tablespoon salt

1 tablespoon black pepper

In a small bowl, mix all ingredients.  The measurements above will make about 9 tablespoons.  Two or three tablespoons of the mixture will be equal flavoring to a taco seasoning packet.  You can easily make more or less of this, to serve your needs.  I like to make at least this amount, and store it in an air-tight container so I have some on hand! 

Homemade 'Breakfast Style' Sausage

So this isn't the best food photograph in the world, but I LOVED the baby reaching for the sausage as I'm taking a picture of it.  How's that for great verification that it is super tasty!  I started experimenting with making homemade sausage a few months ago to avoid the nitrates, MSG, and other suspicious ingredients in the premade sausage rolls.  I have now found a combination of seasonings that we actually like better than even our previous grocery store brand.  I usually watch & get the really, really lean ground pork at our local Walmart on sale for 2.09/lb, and mix it with ground chicken if I have that also.  If you had a meat grinder, or the meat grinder attachment for your kitchenaid, you could really make it homemade by grinding your own meat.  Or maybe try it with deer?  My husband doesn't hunt, so I'll let Jana & Sara try that one out and let you know how it tastes.  Anyway, I mix up a big batch of the seasoning and keep it stored in a tightly sealed container (I use an old canning jar) so it's no more work than premade to just add it to your pork as you're cooking it.  I've also cooked up several pounds at a time, either crumbled or in patties, and then frozen the extra so I have healthy, precooked breakfast sausage to pull out of the freezer whenever I need it.

Becca's Breakfast Sausage

*This makes enough for 8 pounds of ground meat.*

8 teaspoons dried sage
8 teaspoons salt
4 teaspoons ground black pepper
4 heaping Tablespoons organic pure cane sugar (you can substitute brown sugar)
a dash of ground red pepper (this is to taste, I use a tiny bit, add more for more 'heat' to the sausage)
1/2 teaspoon ground cloves

Mix all well, and store in airtight container until ready to use. 

*Add 4 teaspoons per pound of ground meat and cook as usual.  If I'm crumbling the sausage I stir the seasonings in as I'm cooking it; if making into patties, as shown above, I stir the spices in well before forming the sausage patties.  Enjoy!

Kyla (6) says:  "Try it today, it's tasty; a liiiittle bit spicy, but that makes it better."

This is the recipe that was the most helpful to me:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=breakfast%20sausage