Tag Archives: chili powder

Mexican Shrimp

This recipe I originally got from my former Weight Watchers leader many years ago. She was always giving us such wonderful easy recipes. Once I get back to Weight Watchers (when I save up some up some money from the new job) I will be sure to get more! I think the original recipe she gave us was good for one person so I am doubling the ingredients to make it enough for two people. I have made it before and it is delicious. Of course I do not have a photo but once I make it again I will add it to the post. So without any further rambling I will get to the recipe. I find I tend to ramble more these days now that I’m back to working and much more tired than before. Not sure if it’s a good thing or not. See, I’m doing it again.


INGREDIENTS:

½ cup brown rice, cooked

2 cups tomato sauce

2 cups diced tomato

4 tablespoons salsa (your choice)

1 chili powder (add more or less depending on how spicy you like it)

4 tablespoons chopped green olives

1 cup corn (canned is fine)

8 ounces shrimp, cleaned

DIRECTIONS:

1. Heat the tomato sauce, chopped tomato, salsa, chili powder, olives, and corn in a large saucepan.

2. Add the shrimp and cook until pink.

3. Add the rice and heat through.

Serve hot!

Tex Mex Calzone

Ok everyone, I am cheating again today. I got so far behind with doing other stuff today that the blog just got buried. I’m supposed to be making dinner right now and that will be late as well. Don’t even know for sure what it will be! Anyway, this is a recipe video on a Tex Mex Calzone. It’s ‘redone’ which means it’s made a little on the healthier side. Hope you enjoy it!

Emeril’s Seasonings at Home

Everyone is familiar with Emeril and his TV shows, books, food, restaurants and so on. Years ago he listed some of his spice recipes we could make at home by ourselves. I have made them in the past and they are of course terrific. Today I am going to give everyone the recipes for his Creole and Southwest Spice seasonings. They are very easy to make on your own and there is nothing weird or crazy in them so you will be able to find all the spices in your grocery stores or spice stores. Just remember to store them in airtight containers, especially in climates that can be humid, like Florida! All of the ingredients are ‘dried’ spices/herbs as well.

Emeril’s Creole Seasoning (shown below)

INGREDIENTS:

2½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon oregano

1 tablespoon thyme

DIRECTIONS:

Combine all ingredients, mix thoroughly and store in an airtight container.

Makes about 2/3 cup

Emeril’s Southwest Seasoning Spice

INGREDIENTS:

2 tablespoons chili powder

1 teaspoons ground cumin

2 tablespoons paprika

1 tablespoon dried oregano

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 teaspoon black pepper

DIRECTIONS:

Combine all ingredients and store in an airtight container.

Makes about ½ cup

Spicy Garlic Barbecued Pork Ribs

Who doesn’t love barbecued ribs? Nobody that I know of! But when it comes to barbecuing them everyone tends to shy away because they “take so long”! No they don’t! Not how I do them anyway! For my recipe you do have to think ahead and marinate them overnight for the best results. You can also marinate them a few hours ahead of time, but overnight is best. I’ve searched and searched and watched and watched all the ways to have great barbecued ribs. The one recipe I found to be the best so far was from Ina Garten, The Barefoot Contessa. I tweaked her recipe to make it more Genua! These are also made to be cooked on a grill with charcoal. I’m sure they’ll be fine with a gas grill but we have charcoal. I also use either pork loin ribs or St. Louis Style ribs as we love to have meaty ribs! Don’t be scared by the amount of ingredients either. It’s not so bad. I am the first one to skip making a recipe because of the amount of ingredients! Remember it’s all for the marinade/sauce!

Spicy Garlic Barbecued Pork Ribs

INGREDIENTS:

3 racks of pork loin ribs or St. Louis Style ribs (6-8 lbs)

1/3 cup vegetable or olive oil

1 small red onion, diced (about 1 cup)

6 cloves garlic, minced (you can add less if too much garlic for you)

1 tablespoon chili powder (you can add less if too spicy)

1 teaspoon ground cumin

1 teaspoon red pepper flakes (you can add less if too spicy)

1 teaspoon lime zest

1 tablespoon finely grated fresh ginger (or you can use 1 tsp powder)

1/3 cup cider vinegar

½ cup tomato paste

½ cup honey

2 tablespoons Dijon mustard

1/3 cup low sodium soy sauce

¼ cup orange juice

DIRECTIONS:

1. Heat the vegetable or olive oil in a large saucepan over medium-low heat. Saute the onions and garlic for 5-7 minutes, until the onions are translucent but not browned.

2. Add the chili powder, ground cumin and red pepper flakes and continue to cook for 1 minute. Add the zest and ginger and cook for an extra minute.

3. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick. Stirring occasionally.

4. Marinate the ribs in 2/3 of the sauce for a few hours or overnight in the refrigerator.

5. When you are ready to grill prepare the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25-30 minutes, turning once or twice to cook evenly on both sides. Brush with marinade as needed.

6. Check the ribs after 30 minutes. If they are still not ready (thicker ribs may take longer) just cook for another 5-10 minutes. Check to make sure they are to your liking. EAT!!

Basic Taco Seasoning

I don’t know about you but I really don’t like to use the packaged seasoning mixes much anymore. They are too full of preservatives and secret ingredients that make me uneasy. So I’ve started to make my own. You will probably have these spices on hand anyway so might as well put them to good use! I’ve researched many recipes for this and came up with a good combination that I like the best. This recipe also makes about 2/3 cup of seasoning. This way you don’t have to keep making it every time you need it! It’ll be on hand and you will know exactly what is in it. Store it in an airtight container. You can even save the old spice bottles and use them. If you like hotter spice you can always add more of the chili powder or if you find it too hot, cut the amount of chili powder. It’s your choice! Have fun!

INGREDIENTS:

¼ cup chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

2 teaspoons paprika

2 tablespoons ground cumin

1 ½ tablespoons crushed sea salt

1 tablespoon black pepper

DIRECTIONS:

1. In a small bowl mix all ingredients together. Store in an airtight container.

Yield: About 2/3 cup


**Coming Next Sunday: Basic Chili Seasoning

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