Cooking with Seasonings

Welcome to the After Work Cook. Sometimes all you need is a good seasoning. If you work all day, you most likely do not want to come home and cook for hours. And if you are in a hurry a simple meal can be enhanced but a good rub or seasoning. So today, let's talk Seasoning.

I have three seasoning recipes I make from time to time. They last two to three months depending, of course, on how mush I use them. I have an Italian Seasoning, I tend to use this the most. It can go into many things. Then I have a Rub mix that I use on everything from salmon to steak. I will also use this in other things, soups, etc. And the third one I use is a Cajun seasoning, I use this for Jambalaya, fish, soups and the list goes on.

Italian Seasoning (makes about 2/3 of a pint)

Marinara Sauce with Italian Seasoning

6 Tbsp Basil, dried
6 Tbsp Chervil, dried (you can find on Amazon)
2 Tbsp Garlic Powder
8 Tbsp Oregano,dried
2 Tsp Onion Powder
2 Tsp Rosemary, dried
2 Tsp Thyme, Dried
1 Tsp Black pepper
1 Tsp Crushed Red Pepper Flakes

Halibut with dry rub

Dry Rub Mix (makes about 2/3 of a pint)
2 Tsp Sea Salt
2 Tsp Garlic powder
2 Tbsp Crushed Red Pepper Flakes
2 Tbsp Parsley, dried
4 Tbsp Basil, dried
4 Tbsp Oregano, dried
2 teas Black pepper


Cajun (makes about a pint)

Sausage Soup with Cajun Seasoning

1/2 cup Chili powder
1/3 cup Kosher Salt
1/4 cup Paprika
1 Tsp White pepper
1 Tbsp Basil, dried
1 Tbsp Oregano, dried
1 Tbsp Black pepper
1 Tbsp Coriander
1 Tsp Cayenne pepper
1 Tsp Cumin
1 Tbsp Onion powder
2 Tsp Thyme

For each mix thoroughly and store in a glass jars with a lead that seals tight. Shake or stir before use. Enjoy!

CrockPot Garlic Lemon Chicken for a crowd

Welcome to The After Work Cook.

Sometimes you just need to have a easy recipe for when you have a large crowd of family or friends coming over. All week you're at work and the last thing you want to do is slave over the stove on the weekend. Well here is such a simple recipe I'm almost embarrassed to post it because I'm sure all of you could come up with it on your own.

Crock pot Garlic Lemon Chicken (Serves how many breasts you add.)
4-10 Large Chicken Breasts or Thighs. (Cut the Breast in half if they are too big)
1 can of Chicken Broth
3-4 Lemons cut in half
3-4 Large Garlic cloves - chopped
1 Onion cut into large pieces
1 - 2 tsp of Basil
1 - 2 tsp of Oregano
Salt and Pepper to Taste
Chili Flakes - optional
12 - 16 oz bag of pasta (or rice)
1 - 2 tbsp Flour

Pour the broth into a bowl. Squeeze the lemons into the liquid. Add the garlic and the seasonings, mix thoroughly. Pour a little of the liquid into the bottom of the crock pot. Then put in some chicken. Then more more liquid over that and so forth until you're finished with both the chicken and liquid. Put the onions on top and cover.

Put on high for 5 - 7 hours. An hour before eating remove some liquid and mix with flour until it's pasty then add to the broth to thicken it up.

Serve over pasta or rice. Corn makes a good side. Serve with rolls.
Pairs well with a rose wine.
Enjoy

Cajun Chicken Sausage and pasta

Welcome! I did not do a video this time, I didn't have enough time. BUT it is delicious, take my word for it.

Cajun Chicken Sausage and pasta  serves 4
1 package Trader Joe's Smoked Andouille Chicken Sausage, links sliced.
8 oz. Penne pasta (cook per package instruction)
1/2 Green Bell pepper cut into large squares.
1/2 Red Bell pepper cut into large squares.
1/2 Onion cut in large pieces.
2 large clove of garlic chopped.
15 small heirloom tomatoes (cut in half)
1/2 Jalapeno chopped
1/2 cup chicken broth
6-8 button brown mushrooms
1 -2 tsp Cajun spice (Below)
1 tbsp olive oil

Saute garlic, peppers, and onion in oil. When tender add sausage. Good on medium. Add broth and cook for about 10 minutes on medium. Add the seasoning and the tomatoes and mushrooms. Drain Pasta and add to mixture. Mix thoroughly.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings (13 calories)
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil

Bangers and Mash with Guinness gravy

Bangers and Mash with Guinness gravy let St. Paddy's Day continue...

2-3 Potatoes Mashed
3-4 Irish Bangers
2 Tbsp Butter
7 tsp all purpose floor (2 tbsp)
3/4 cup beef stock
1/2 cup Guinness draught (can substitute a dark lager or porter)
1 Tbsp Worcestershire sauce
1/2 tsp spicy yellow mustard
1/2 tsp salt
1/2 tsp garlic powder

Optional
Onions, green bell peppers, red bell peppers sauteed.

Cut the potatoes into cubes and boil until tender, then mash with milk, butter, pepper, and garlic salt to taste. Whip until creamy.

Once potatoes are in the water it's time to do the sausages. In a frying pan place the Bangers, add enough water to come halfway up the side of the sausages. Bring to a boil and then drop to medium and simmer for about 15 minutes. Then turn the heat up to bring it to a boil again until the water is boiled off. Turning the sausages every two or three minutes.

While the potatoes and the sausages are cooking. Melt the butter in a saucepan and gradually add the flower until it's smooth and then let cook two minutes. Gradually add the beer and beef stock, then stir in the mustard and Worcestershire. Continue to whisk as it comes to a boil. Then whisk while it boils until it thickens and then turn it to low and keep warm.

Optional: Slice the peppers and onions and saute in olive oil and serve over the top.

Enjoy!

Tomato Sauce

Tomato Sauce

This recipe is made in large amount to use through out the week in different recipes. It can be used for pasta, lasagna, sauce for meatloaf, and more.

15 to 20 Tomatoes blanched, pealed, and chopped.
(blend in blender until smooth - optional)
1 1/2 jalapeno's chopped fine.
1 full Shallot chopped fine.
3 large cloves Garlic chopped fine.
Olive oil
2 to 3 tbsp Italian seasoning or to taste (below)

Cut out the stem of each tomato. Fill large sauce pan full of water and bring to boil. Dip the tomato in the water leaving it until the edges around the stem start to peal back. Bring it out and use a knife to peal.

Add enough oil to cover the bottom. Saute jalapeno's, shallot's. and cloves until tender. Then add chopped tomatoes and bring to boil. Mash with potato masher and turn to simmer. Continue to simmer for 3 hours, mashing  ever 15 to 30 minutes until the consistency you want.

Italian Season - makes 1 pint
6 tbsp Basil - dried
6 tbsp Chervil, dried
2 tbsp Garlic powder
8 tbsp oregano, dried
2 tsp onion powder
2 tsp rosemary, dried
2 tsp thyme, dried
1 tsp black pepper
1 tsp red pepper flakes

Mix together and store.

Chicken Noodle Soup for what ails you!

Chicken Noodle Soup

Prep Time:        15 minutes
Cooking Time: 3 hours
Total Time:       3 hours 15 minutes
Serves:              6

1 lb Chicken cut into one inch squares.
2 clove garlic chopped.
1/2 onion cut into big chucks.
2 stalks celery sliced.
1 roasted Anaheim pepper chopped (optional)
1 Jalapeno Chopped (optional)
3 carrots skinned and cut into large pieces.
2 - 32 oz boxes of Chicken broth.
3 cups water.
16 oz egg noodles
3 Tsp. Seasoning mix (below).

Brown chicken add veggies, seasoning and cook until simmered. Add broth and bring to a boil, reduce heat to low and simmer for 3 hours. Add noodles and water and cook until pasta is tender.

Serve with rolls and Rose Wine.

Seasoning: Makes about 1/2 pint.
2 tsp. Sea Salt
2 tsp. Garlic Powder
2 tbsp. Crushed red pepper
2 tbsp dried parsley
4 tbsp dried basil
4 tsp dried Rosemary
4 tbsp dried oregano
2 tsp black pepper

Mix together and store for use.

Spanish Baked Chicken and Chorizo

It's Spanish and it's healthy.

Heat oven to 360 degrees.
Prep time:  10 minutes
Cook time: 60 minutes
Total time: 70 minutes

Spanish Baked Chicken and Chorizo
Chicken - Can use breasts, thighs or tenderloins. 1 package
Chorizo - 1/4 lb per package of chicken
Chopped Tomotoes
Black or Green olives
Salt, Pepper, Oregano, Basil to taste.

Spray pan with oil and then add chicken.

 Brown Chorizo and break into small crumbles.

Mix olives, tomatoes and Chorizo together.









Spread over the chicken. Then put in fridge for a few hours to marinate. Then place in the oven at 360 for 60 minutes. Turn pans about half way through.

Pair with a Rose or mild Red wine. We'll be serving this with Spanish rice. Enjoy!