Mexican Chile Powder →

This recipe is adapted from a recipe by Sonia Mendez Garcia and yields a flavorful, mildly spicy chile powder far superior to what you buy bottled at the market. Excellent used as part of the dry rub for Chile Crusted Rib Eye Steak, or any dish that calls for chile powder.

Ingredients
·  6 dried Chile Ancho
·  4 dried Chile de California
·  4 dried Chile de Arbol
·  ½ teaspoon cumin seeds
·  ½ teaspoon oregano (preferably Mexican) 

Directions
1.  Remove the stems and seeds from the dried chiles and discard them.
2.  Preheat a skillet to medium heat for a few minutes.
3.  Toast the dried chiles in batches. Using a metal, spatula, gently press the chiles to the hot surface for a few seconds at a time until they become slightly aromatic. Turn chiles over and repeat on the other side.
4.  Once chiles are all toasted, set aside to cool completely.
5.  In the same skillet, toast the cumin seeds and oregano for one minute. Remove from heat.
6.  Tear the dried chiles into smaller pieces. Using a clean spice grinder (like a coffee grinder or spice setting in a mini-food processor) add just enough chile pieces to loosely fill the grinder. Grind a few seconds at a time until it turns the chiles into powder.
7.  Repeat this process with all the toasted ingredients until complete. Mix all together and store in an airtight container in a cool place. It will keep for a longer period in the refrigerator.

Adapted from: https://hispanickitchen.com/recipes/homemade-chili-powder-using-dried-chiles/

Cajun Spice Mix →

This spice mixture can be used in any recipe that calls for “Creole” or “Cajun” spice. It can also be used as a rub for pork or chicken.

Ingredients:

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 1/2 teaspoons paprika

• 1 teaspoon ground black pepper

• 1 teaspoon onion powder

• 1/4-1 teaspoon cayenne pepper (depending on your taste; I use 1/4-1/2 teaspoon for a mildly hot mix)

• 1 1/4 teaspoons dried oregano

• 1 1/4 teaspoons dried thyme

• 1 1/4 teaspoons dried basil

• 1/4 teaspoon red pepper flakes

Directions:

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, basil, and red pepper flakes until evenly blended, or mix in a spice grinder. Store in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

Herbes de Provence →

This is a wonderfully flavorful spice mix to add to any poultry dish. Sprinkle 1-2 teaspoons over the meat before cooking, or add to any sauce accompanying poultry.

Ingredients:

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

Preparation:

1. Add all the ingredients to a spice grinder or mortar and pestle and grind to a coarse consistency.

2. Store with your other spices in a tightly sealed container in a cool dry place.

Chicken Marinade →

This marinade comes from the Weber Grill Cookbook It is a great marinade for grilled chicken. Remember, to prevent flare-ups when grilling, pat the chicken dry with paper towels before placing on the grill.

Ingredients:

• 1/3 cup soy sauce

• ¼ cup olive oil

• ¼ cup red wine, sherry, or balsamic vinegar

• 1 teaspoon oregano (see note)

• ½ teaspoon sweet basil (see note)

• ½ teaspoon garlic powder or two cloves of garlic crushed/minced

• ¼ teaspoon pepper

• 2 teaspoons fresh lemon juice (optional)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Herbes de Provence- from Emeril Lagasse

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

*Note: grind the dried herbs with a mortar and pestle or a spice grinder. Spice mix keeps well stored in an air-tight container. Excellent used on Roast Chicken.