Mexican Seasoning Blend

Mexican Seasoning Blend 2

We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.

I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!

Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.

Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.

Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.

Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!

 

Mexican Seasoning Blend
 
Author:
 
Ingredients
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Mexican oregano
  • ½ tsp. ground black pepper
  • ½ tsp. chili powder
  • ¼ tsp. ground cinnamon
Instructions
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.

 

Share Button

Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

Share Button

Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
Author:
Serves: 10 to 12
 
Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

Share Button

Shrimp and Andouille Sausage Jambalaya

 shrimp-and-andouille-sausage-jambalaya
I have dabbled in family ancestry over the past few years but have never stuck with it long enough to get past a few generations.  I have not found proof that I have Cajun ancestors, but I know they are there somewhere!  Cajun cuisine is my absolute favorite food!  I’ll pick it over a steak dinner any day!
I have not shared a Cajun recipe in a while, so it is long past due.  This jambalaya recipe is super easy and comes together fast.  I used a new spice blend from Legion of Spice called Bayou Blue.   Legion of Spice is a new company offering wonderful rubs and spice blends.  Their products contain no salt, no MSG, no fillers, it is Gluten free, all natural and made in the USA. If you live in the US, you can get your very own FREE sample packs  by visiting their homepage, www.legionofspice.com and signing up for their monthly newsletter. While on their website use coupon code “LEGION” for 15% off because you will for sure want to pick up a jar of Bayou Black for this delicious jambalaya!
Hillshire Farms has a Cajun Style Andouille Smoked Sausage that tastes great and works well in this recipe.  My family loves the shrimp, but you can substitute boneless, skinless chicken breast, cut into 1-inch cubes if desired.

Shrimp and Andouille Sausage Jambalaya
 
Author:
 
Ingredients
  • 2 tbsp. unsalted butter, melted
  • Extra-virgin olive oil
  • 1 lb. andouille sausage, cut into ½-inch rounds
  • 1 lb. peeled and deveined medium shrimp
  • 1 lg. yellow onion, diced
  • 1 lg. green bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 2 lg. fresh tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. Cajun or Creole Seasoning
  • 1 c. uncooked long grain rice
  • 2 c. chicken broth
  • 1 bunch green onions, green part only, chopped
  • 1 bunch chopped fresh parsley leaves
Instructions
  1. In a large Dutch oven, melt butter over medium-high heat. Add sausage and cook until lightly browned, about 7 to 10 minutes. Remove from pot and set aside.
  2. Add a drizzle of extra-virgin olive oil if the pan needs it. Add the chopped onion, bell pepper, and celery to the Dutch oven and cook until softened, stirring occasionally, 7 to 10 minutes.
  3. Add shrimp and sausage, tomatoes, garlic, seasoning, rice, and chicken broth to the pan. Bring mixture to a boil, then reduce heat to medium and cover. Simmer until rice is cooked through, about 20 minutes.
  4. Stir in parsley and green onion just before serving.
Notes
To use chicken instead of shrimp: Add 1 lb. chicken that had been cut into 1-inch cubes, to the Dutch oven with the sausage. Cook until lightly browned. Chicken does not have to be cooked through, it will continue to cook in the last 20 minutes of cooking.

 

Share Button

Sushi Bowls

sushi-bowl

 

 

 

Greg and I were first introduced to sushi shortly after moving to Florida, twelve years ago. I am a little pickier than he is, but we are both huge fans.

Sushi is basically a food preparation that originated in Japan. It consists of cooked vinegared rice combined with ingredients such as raw or cooked seafood and vegetables. It is often served with pickled ginger, wasabi, and soy sauce.

We have a couple of favorite sushi restaurants that we still visit when we are in Florida. However, since moving back to Georgia, we have not been able to find a spot that we enjoy. So, I have found an incredible, no fuss, substitute to make at home. It’s the sushi bowl. Set up a sushi bar and have your guests customize their sushi bowl exactly the way they like it.

There are endless possibilities for your sushi bar. A few of my favorites are steamed shrimp, imitation crab meat, cucumbers, carrots, and avocados. However, you can even offer grilled sirloin and raw seafood if you prefer. I urge you to follow the recommended guidelines for eating raw fish if you decide to use raw seafood products.

 

Sushi Bowls
 
Author:
 
Ingredients
  • 2 c. sushi rice
  • 3 tbsp rice wine vinegar
  • 1 tbsp. sugar
  • ½ tsp. salt
  • Suggestions for toppings:
  • Sliced avocado,
  • Carrot stirps
  • Cucumber, seeds removed and sliced into strips
  • Steamed shrimp
  • Sushi grade tuna
  • Smoked salmon
  • Chopped scallions
  • Nori, thinly sliced
  • Tobiko
  • Pickled ginger
  • Toasted sesame seeds
  • Soy Sauce
  • Wasabi
  • Spicy Mayonnaise (recipe follows)
Instructions
  1. To prepare rice, rinse under cold water until water runs clear. Drain.
  2. Cook rice according to package directions.
  3. Meanwhile, in a small sauce pan heat 3 tbsp. rice wine vinegar, sugar, and salt. Simmer, stirring often until sugar and salt dissolve. Remove from heat and set aside to cool completely.
  4. When rice has finished cooking, remove the rice from the pot and into a wooden or plastic bowl, using a wooden spoon. Do not use metal and do not scrape the bottom of the pot.
  5. Add rice vinegar mixture to the rice right away. Mix gently with wooden spoon and set aside to allow rice to reach room temperature. Do not put rice in the refrigerator to cool of faster.
  6. Spoon rice into medium sized serving bowls. Add toppings of your choice and serve with chop sticks.

 

 

Spicy Mayonnaise
 
Author:
 
Ingredients
  • 5 tbsp. mayonnaise
  • 1 tsp. Siracha
Instructions
  1. Mix together with a whisk, until smooth.

Share Button