spices – TalBakes

So while at the dealership this random guy came in to speak to one of my coworkers. Apparently he makes his own blend of all purpose seasoning and barbecue sauce. He was so passionate about it so I was like well… I’ll bite. It can be used on fish, beef and poultry. By the smell of the blend I knew this was going to super good. So I didn’t add anything besides sea salt to the meat because there is no salt in the blends. It’s slightly spicy but not overpowering. I think it would be a great base for soups, gumbos and stews as well. As I use it more I’ll let you know. It could easily replace your Lawry’s seasoned salt TBT. Just add sea salt and marinate your meat overnight.

I tried the Cajun Blend first with sea salt on steak and threw it on the skillet.

I also tried the BBQ sauce. I used the 5in1 All Purpose Seasoning then added the BBQ sauce all over the chicken. It did not disappoint!!! Now he is local for 2 weeks out the month. He works at the border in the meantime. I left his contact information at the bottom if your interested and I give it a thumbs up! So definitely reach out to him to get some of your own.

Ricks’s Hot & Spicy All Purpose Seasoning

Call: 254-247-5791 rm022007@yahoo.com

Types of Seasonings:

Mild, Combo, Spicy, Cajun, 4in1, 5n1, House, Rick’s Brown Sugar Treat, Alln1

(4in1 combines mild, combo, spicy, cajun) (5in1 combines mild, combo, spicy, cajun)

As a single mom I work ALOT. I mean… these bills aren’t going to pay themselves but to me it is still no excuse to not cook for your family. Dinnertime is a time where me and my kids discuss our day. We bond and learn more about each other. Having a healthy open dialogue with my children is very important to me. Also the time and effort I put into making them nutritious and delicious meals is very much appreciated. It is a physical display of my love that I can give almost everyday. However, I am not superwoman and sometimes my energy gets low. For those days, I have a number of quick meals in my mental Rolodex that I can throw together. I just make sure I keep raw materials in my house at all times. One of my staple ingredients in the pantry is coconut milk. Yes… coconut milk. It takes your meal from basic to blazing!! With that said, here’s how I make a super quick…

Coconut Curry Chicken

Ingredients:

2 lbs of chicken breast cut in one inch cubes

1 can of chicken broth

1/2 cup of Mirin

1/2 cup of coconut milk

2 tablespoons of curry powder

1 onion chopped

Juice from 1 lime

4 cloves of garlic chopped

2 tablespoons ginger root chopped

3 carrots sliced

Sea salt and black pepper to taste

Vegetable oil to saute

*For heat add 1 chopped jalapeño or a 1/2 tablespoon of chili paste

On medium heat begin to saute with vegetable oil all of the chopped vegetables including garlic and ginger in a large wok. Add a little salt, pepper and stir. I typically will start my veggies first to give the carrots enough cooking time to soften. Rocco decided to be a big helper that night and his stir-fry skills are pretty good! Lol. He stirred while I was cutting up the chicken.

Next take your chicken that you have cut into cubes and add them into the pan with the veggies. Begin tossing them so that the flavors begin crossing. The smell of fresh garlic and ginger “getting into the chicken” is like no other!

Add Mirin, curry powder, chicken broth, and coconut milk. Add more salt and pepper to taste. Squeeze in the fresh lime juice. Stir occasionally. Allow it to simmer 20-25 mins. When the chicken is cooked through it is ready to eat. The reason the cooking time is reduced significantly is because we don’t have potatoes as the starch typically found in curry dishes.

Serve with rice.

Salmon naturally tastes good. It’s a super easy fish to work with in the kitchen. It looks all fancy LOL but don’t let that intimidate you. You can easily plate and make this extra special if you want to.

Or have a nice healthy meal and look expert if somebody happens to drop by. 😂😂 I know it sounds terrible but really it’s not LOL. I start with 2 lb of salmon. That’s usually enough to feed my family which is 4 people. Typically there’s some left over. I seasoned super simple but it’s going to turn out fabulous. I used garlic, olive oil, garlic, tarragon, rosemary, black pepper and sea salt. Just rub a nice light coat of olive oil on your fish. Then lightly season. Very simple. I typically bake mine for 30 minutes max at a Preheated 350 degrees. I check it after 20 minutes to make sure that is still fluffy and not burned. Today it was 25 mins till done.

About Tarragon…

Now tarragon is a random herb that appears in cabinets. So super random it doesn’t get used. I have passed over it many times, I can’t even lie. Lol. And then finally I had to question okay well what can I do with this herb anyway??? Well it goes good with chicken and fish to start!! It’s similar to the taste of anise. Lightly though… Now what’s pretty cool is it improves in the body when eaten. I provided a link that sums up some things. It’s great for your cardiovascular and digestion. So smile when you eat this… #guiltfree!!

https://thefreerangelife.com/benefits-of-tarragon/

Tag: spices

Rick’s Hot & Spicy All Purpose Seasoning

Coconut Curry Chicken

Salmon… and what that mystery herb Tarragon in the cabinet is for??