Homemade Steak Seasoning

Ingredients:

½ cup Paprika
¼ cup Kosher Salt
¼ cup Sugar
¼ cup Cumin
¼ cup Granulated Garlic
¼ cup Chili Powder
2 tablespoons Mustard Powder
2 tablespoons Ground Black Pepper
2 tablespoons Cayenne Pepper

Instructions:

In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. Cover and seal.
Rub steaks with Olive Oil then, generously coat with Magic Dust Seasoning. Marinate 1 hour before grilling

Smoked Chicken Rub

Ingredients

2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper

Directions

This recipe should be seen as a base and can be tweaked depending on your liking. For instance, if you like a little more kick to your chicken, feel free to add a little more chili powder and cayenne to give it some heat. It can be simply made by combining all of the ingredients in a large mixing bowl. It can also easily be combined with a ¼ to a ½ cup of olive oil if you want to turn it into a paste so it will stick to your chicken. Rub it on any cut of chicken from wings, breasts, thighs or legs. 

Loaded Potato & Buffalo Chicken Casserole

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce

Topping:

2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion

Directions:

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together theolive oil, salt, pepper, paprika, garlic powder &hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into acooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Tuna Croquettes

Ingredients:

2 cans tuna, well drained
1/2 small onion, minced
2 stalks celery, minced
1 c. bread crumbs, divided
2 eggs
1 t. paprika
1 t. salt
1/2 t. pepper
1/4 t. garlic powder
Oil

Directions:

1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined.
2. Pour remaining 2/3 c. bread crumbs into a shallow dish. Pat about a tablespoon worth of tuna mixture into a round patty. Cover both sides with bread crumbs.
3. Pour enough oil into a skillet to cover the bottom. Heat over medium heat. Add the breaded patties and cook until browned, about 3 to 4 minutes per side.

Our favorite dip to serve with these Tuna Croquettes is a simple sauce of mayonnaise and mustard. Use about 1 tablespoon of mustard for each 1/4 cup of mayonnaise. So simple but so good, and it is perfect with the tuna!

Also, this mixture tastes great formed into larger patties, fried as described above  and served on a bun as a tuna burger.

Oven Roasted Sweet Potato Fries

Ingredients:

2 medium-sized sweet potatoes, rinsed and dried
2 Tbsp. vegetable oil
2 tsp. smoked paprika
1 tsp. coarse salt
1 tsp. garlic powder
1 tsp. freshly-cracked black pepper
1/2 tsp. cumin
1/4 tsp. cayenne (optional)

Directions:

Preheat the oven to 450 degrees.

Carefully cut the potatoes into 1/4" thin strips, or to your desired thickness and length. Then place in a large bowl, and toss with the remaining ingredients (oil and spices) until potatoes are evenly coated.

Then spread out the potatoes evenly on a baking sheet prepared with parchment paper or silicone baking sheet. (Try not to overcrowd the sheet, or have multiple layers of fries -- you want them to be roasted, not steamed.)

Place in oven and cook for 20-25 minutes, turning the fries once or twice during that time to cook evenly. (May take more or less time, depending on the size and thickness you cut the fries.) Remove once the edges slightly begin to brown and fries begin to crisp.

Oven Fried Potatoes

Ingredients:

5 lbs. of potatoes – peeled and quartered
Olive oil

Seasonings:

Dashes of:

Garlic powder
Fresh ground black pepper
Salt
Paprika
Chili powder
Dried oregano

Directions:

Preheat Oven 350 Degrees:

Pat-dry the potatoes with a paper towel and place in a large baking dish. Drizzle olive oil over the potatoes.

In a small bowl combine dashes of the seasonings and sprinkle over the potatoes. Season the potatoes to your taste. Toss the potatoes.

Place in the oven and bake for 40-45 minutes, until a fork tender and desired crispiness is reached.

These potatoes go great with breakfast, lunch or dinner.

Baked Chicken (tastes like it's fried)

Ingredients:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon garlic
1/3 teaspoon paprika
1/4 teaspoon pepper
6 chicken legs
1/2 cup butter, melted
Red Pepper Flakes (your discretion)

Directions:

Heat oven to 425.

Mix the flour, salt, garlic, paprika, red pepper flakes and pepper in a bowl.

While you are mixing your coating, you'll want to have the butter melting. Melt the butter in the microwave.

Dip the drumsticks into the butter, coating them completely. Then roll in flour mixture to coat them completely. Then, dip them in the butter again and back once again into the flour mixture. You want them to be double coated so as to be extra crispy.

Put the drumsticks in an ungreased or foil lined square pan.

Bake, uncovered, until done. It usually takes about 45-50 minutes.

Yields 6 drumsticks.

Grilled Chicken and Vegetable Quesadillas

• Ingredients:
• 
  
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream

Directions:

1. 1. Preheat grill to medium-high heat.
2. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

**The attached picture is NOT mine. It was taken from the Cooking Light website where this recipe was found**

Slow Cooker Shredded Taco Chicken

Ingredients:

6 medium boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon seasoning salt
2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chipotle
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 cup chicken broth

Directions:

Add chicken broth to the crockpot and then add all the seasonings. Mix well. Add the chicken breasts and cook on low for 6 hours or high for 3 hours.

Using a fork(s) shred the chicken.

This seasoned chicken can be used for other recipes.

Taco Seasoning

Ingredients:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

**Notes**

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time. For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Chicken Cordon Bleu Casserole

Ingredients:

2 cups cooked rice
3 cups cooked chicken,  chunks
6 slices swiss cheese
10 slices cut-up ham
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
10 saltine crackers
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/2 teaspoon parsley

Directions:

Spray a 9x13 inch baking dish with cooking spray.

Spread 2 cups cooked rice in bottom of baking dish.

Arrange 3 cups cooked chicken pieces over top of rice.

Layer 6 slices swiss cheese on top of chicken.

Then layer 10 slices cut-up ham on top of swiss cheese.

In separate bowl mix together both cans of cream of chicken soup, milk, and sour cream and spread on top of ham.

In another bowl crush 10 saltine crackers and add paprika, garlic salt, and parsley and mix together and sprinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes.

Shredded Chicken Tacos

Ingredients:

Chicken in the crock-pot... Starting to cook.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:

Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc

Cheesy Potato & Smoked Sausage Casserole

Ingredients:

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lb Velveeta cheese, diced

1/2 cup sharp cheddar cheese, shredded

1 lb skinless smoked sausage (Eckrich is my favorite brand)

1/8 teaspoon paprika

Directions:

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Stuffed Chicken

What you need:

1 pkg. (6 oz) Stove Top Stuffing Mix for Chicken

1 cup water

6 small boneless skinless chicken breast halves (1 1/2 lb.)

1 pkg. (10 oz) frozen chopped broccoli, thawed, drained

1 can Cream of Chicken Soup

1/2 cup fat free milk

1 tsp. paprika

2 Tbsp. Kraft 100% Grated Parmesan Cheese

What to do:

 

Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand 5 minutes. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly over chicken breasts.  Roll up each chicken breast from the short end. No picture of this it is a two hand job. I roll with one hand, and hold the mixture with my other hand. Place the chicken, seam side down, in 13X9-inch baking dish. Mix soup and mild and pour over the top. Sprinkle with paprika and Parmesan Cheese. Bake 30 minutes or until chicken is cooked through (170 degrees)