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20220222_161237

Italian Spice Blend

Italian Spice Blend

Ingredients

Basil (dried)
Rosemary (dried)
Lemon Zest (dried)
Chili Pepper Flakes
Thyme (dried)

Directions

Blend all herbs together using a herb or clean coffee grinder,
Add powder to a clean air tight glass container and
Store in a dark place for at least a week before use.

I like to add a few stems of the various herbs to my grinder when grinding, because they are packed with flavor.
Store bought spices can be used to make this mix as well.

20220222_161237

ITALIAN SPICE BLEND

A great spice to keep in your pantry!!

Category,

Ingredients

Basil (dried)
Rosemary (dried)
Lemon Zest (dried)
Chili Pepper Flakes
Thyme (dried)

Directions

1

Blend all herbs together using a herb or clean coffee grinder,
Add powder to a clean air tight glass container and
Store in a dark place for at least a week before use.

I like to add a few stems of the various herbs to my grinder when grinding, because they are packed with flavor.
Store bought spices can be used to make this mix as well.

20220220_180110

Steak at Home (Restaurant style)

Steak at Home (Restaurant style)

Ingredients

Steaks of choice (This recipe works well with T-bone or ribeye bone in)
3 tbsp Steak Spice of choice (I have a homemade recipe here on the website)
1 tsp Salt (Pink or sea salt works great)
2 tsp Olive Oil (Will be used as apart of the seasoning mix, good quality is essential)
Fresh Thyme and Garlic (Rosemary can be used as well)
2 tsp Oil (This oil will be used for searing so it should be able to not burn on high heat)
4 tbsp Unsalted butter

Directions

After cleansing steak and patting completely dry, Season with spice mix (steak spice, olive oil along with fresh garlic and herb of choice). Cover and let sit for 30 mins to 3 hrs, or from overnight…
Before cooking steak ensure that it comes to room temp (This will allow the steak to cook evenly, develop a crust and not burn or splatter much when cook on high heat).

Heat cast iron pan with the oil for searing, Once pan is very hot add steak and cook on high heat for about 3 to 4 mins.
Reduce flame to medium low and continue cooking for another 4 to 5 mins.
Resist the urge of flipping and checking meat before the time is up… (open a window or turn a fan on if the pan starts to smoke too much)
Once the steak has been cooked for about 7 to 10 mins on one side, flip add butter and repeat the process
This time spooning the buttery herby liquid all over the steak every two minutes until the teak is cooked to desired doneness.
(THIS METHOD IS USED WHN DOING STEAK ON THE GRILL AS WELL)

Once steak is done remove from pan rest on a plate, add unsalted butter on top, cover and let rest for half the time it was cooked for. (if the steak took 10 mins, rest for 5 before slicing, if it took ten minutes, rest for 10 mins before slicing).
No sauce needed for this delish steak as the butter will create delicious juice to use as a sauce or gravy, make the flavor more intense by using a flavored butter once the steak is finished cooking.
Check the recipe section to see how I make homemade flavored butter!!!

20220220_180110

STEAK AT HOME (RESTAURANT STYLE)

A recipe worth saving!!

Category,

Ingredients

Basil (dried)
Rosemary (dried)
Lemon Zest (dried)
Chili Pepper Flakes
Thyme (dried)

Directions

1

Blend all herbs together using a herb or clean coffee grinder,
Add powder to a clean air tight glass container and
Store in a dark place for at least a week before use.

I like to add a few stems of the various herbs to my grinder when grinding, because they are packed with flavor.
Store bought spices can be used to make this mix as well.

20210106_134247

GARLIC BALSAMIC MUSHROOM

GARLIC BALSAMIC MUSHROOM

Ingredients

1 Small parcel Mushroom of choice
2 tbsp Aged Balsamic Vinegar
1 tbsp Honey
Salt and Pepper
vegetable powder ,ginger powder (garlic and onion powder can be used to replace vege powder…the vege powder i use is homemade….made with a wide variety of dried veggies…which i grind to powder form)
¼ cup Water or Stock
3 Cloves Fresh Garlic
Fresh Parsley
1 tsp Ghee/Butter or Olive Oil

Directions

Lightly wash mushroom under cool running water…..slice according to preference and set aside,,,
Chop the garlic and get the other ingredients ready….

Add ghee and fresh garlic to pan, once the ghee starts to melt add the vinegar and water or stock………cover and cook for 3 minutes…..
Add spices and honey along with mushrooms and stir to properly combine…..cover and cook for another 3 minutes on medium heat…..
Taste and adjust flavor if needed…..

Remove from flame, keep covered and let sit for 3 minutes before serving warm…..
Once the meal is ready to be served, add two handfuls of fresh parsley and serve warm!!!!

20210106_134247

GARLIC BALSAMIC MUSHROOM

Ready in ten minutes….

perfect for steak meals, tacos , eggs, have over rice or even with a pasta dish!!!

Category,

Ingredients

Basil (dried)
Rosemary (dried)
Lemon Zest (dried)
Chili Pepper Flakes
Thyme (dried)

Directions

1

Blend all herbs together using a herb or clean coffee grinder,
Add powder to a clean air tight glass container and
Store in a dark place for at least a week before use.

I like to add a few stems of the various herbs to my grinder when grinding, because they are packed with flavor.
Store bought spices can be used to make this mix as well.

IMG_20210611_105311_711

HOMEMADE STOCK/BOUILLON CUBES

HOMEMADE STOCK/BOUILLON CUBES

Ingredients

Chicken Scraps
Vegetable Scraps
Fresh vegetable,if the scraps weren’t enough,or if you’re like me and love a rich flavorful stock.
Enough water to cover the contents twice, about 4 to 6 cups of water

Directions

Add chicken, vegetable scraps and fresh veg and water to pot.
(examples of veggies are carrot,peppers,onion,garlic etc)…….
Bring to a boil on high heat, Once the pot is boiling reduce heat to low and simmer for an hour…
I ALWAYS USE THE BONES OF A ROAST CHICKEN….

After an hour water should be reduced to less than half (if you feel its still too watery,stir and continue simmering for another 30 minutes).
Once the liquid is at the desired consistency, remove from flame and allow to cool completely.
Once cooled, remove the large bones and blend all ingredients in a blender (yes trust the process, do not strain as yet..blend first).
once blend (it will get thick), proceed to strain with a fine strainer or cheesecloth,leave for about 10 minutes and allow every bit of juice to drip out. (SQUEEZE WITH HANDS TO GET EVERY BIT OF JUICE OUT).

Once liquid is separated from the juice,go ahead and use ice cube trays to store stock…..
Place in freezer for a few hours or overnight.
Remove from freezer,remove from tray and store in sealed Ziploc bags.
Use as needed,perfect for gravies, stews,stir fry , rice sauces etc….

You can discard the pulp …but i normally dry with my dehydrator and make bouillon powder,so rich and flavorful….
AFTER DRYING I GRIND WITH MY SPICE GRINDER!!!

IMG_20210611_105311_711

HOMEMADE STOCK CUBES

Skip store bought and say hello to thick,rich and delicious….right at home!!!!

 

Category,

Ingredients

Basil (dried)
Rosemary (dried)
Lemon Zest (dried)
Chili Pepper Flakes
Thyme (dried)

Directions

1

Blend all herbs together using a herb or clean coffee grinder,
Add powder to a clean air tight glass container and
Store in a dark place for at least a week before use.

I like to add a few stems of the various herbs to my grinder when grinding, because they are packed with flavor.
Store bought spices can be used to make this mix as well.