No more store bought spice packets, Part 2


There are so many reasons to make your own spice blends, but one BIG one is that you control what goes in and you KNOW how long they have been on the shelf. There are quite a few great companies out there … Penzeys is my GO TO … to help you out. One of my favorite homemade spice blends is listed below. It is a bit spicy; packed full of flavor and I use it on everything … chicken, ribs, burgers, eggs … everything! You, of course, can alter the amounts to your liking or even add other spices. But, whatever you do, stop buying those little packets that have ingredients in them you can’t even pronounce.

1 T freshly ground black pepper

1 T cayenne pepper

2 T garlic powder

1 T onion powder

1 T dried oregano

3 T paprika

2 T kosher salt

1 T dried thyme

Mix all of the spices in a bowl and store in an air tight container. You can store for six months in a cool, dark place … your pantry … and use as much or as little as you like.



Sheila’s Skillet Potatoes with String Beans


I promised to post this recipe days ago and haven’t because … LIFE. But, I’m sitting on my sofa; thinking about my big sister (Sheila) who had the nerve to go on a three month vacation. Who does that? I mean, I miss her! But, I digress. Those thoughts reminded me that I hadn’t posted her scrumpdiliocious potato recipe. Growing up, my Mom always made fried potatoes with onions (she still does and my kids LOVE it), but my sister took it to a whole other level of deliciousness! Trust me! Your taste buds will be doing the happy dance.

You will need:

3 lb bag of potatoes, sliced about 1/2 inch thick (scub, pat dry and leave the skins on … I like baby yukon golds, but you could use any variety)

1 large onion, sliced

2-3 cloves of garlic, minced

3 T olive oil (or your favorite oil)

1 bag of frozen green beans (I love Trader Joe’s haricot vert, but you could use fresh)

kosher salt & freshly ground black pepper to taste

Heat a heavy sauté pan on medium high heat. Add the oil. Season the potatoes with the salt and pepper and add them to the hot pan. Do not turn for 2-3 minutes. Add the onion and turn the potatoes. Continue cooking for another 5 minutes. Add the garlic and green beans and lower the heat to medium. Continue cooking, turning occasionally, until the potatoes are tender. Season with additional salt and pepper if needed.