Tag: chili powder

6

Texas Style Grilled Flounder

February 9, 2013
by Curt

This Texas style spice rub imparted such a nice flavor on some Chilean Sea Bass filets I grilled up, I had to try it on my favorite fish, flounder. Whenever I eat flounder, it takes me back to my days living in Texas. Flounder is a pretty common fish there, since it’s typically found in the waters of the gulf of Mexico. In fact, it’s pretty common to catch flounder in the shallow bays around the Texas gulf coast.

Flounder has a very mild taste, so it reflects the flavors of the spice rub very well. So what are you waiting for? Go pick up some flounder, or go catch some if that works better for you, and try out this recipe. You’ll be very glad you did!

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Southwestern Style Grilled Flounder

Ingredients

  • 1 lb. Flounder filet
  • !Spice Rub
  • 1/4 teaspoon minced onions
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon lemon pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon smoked paprika

Preparation

  1. Mix all the spice rub ingredients together and remove the flounder from the refrigerator 30 minutes before you plan to put them on the grill.
  2. Cover all surfaces of the steaks with a light to medium covering of the spice rub and gently rub into the flounder. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill.
  3. Get your grill going and achieve a medium hot grill. Place the flounder filets in a grill basket or on a grill screen with smaller holes to keep the filet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side. You only need to flip it once on the grill.
  4. If you are unsure of whether it is fully cooked or not, you can test it with a digital meat thermometer at the center of the thickest part of the filet. The temperature should read approximately 135° F.
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: Recipes
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1

A Healthier Chex Mix

January 26, 2013
by Curt

This is not your typical Chex mix. This version reduces the fat and sodium, while increasing the fiber. If you like garbanzos and dried fruit, you’re gonna love this awesome healthy snack. If I had to find words to describe it, I would say it’s crispy, sticky, sweet and spicy. But most of all, it’s delicious!

Great for parties and an every day snack.

My wife came across this recipe on the Mayo Clinic website, so this is not my original idea, or recipe, but definitely one I wanted to pass on to all of you!

We made some modifications after trying the first batch, because it seemed to come out a bit sticky, and the chickpeas, (garbanzos) were too soft. The original didn’t call for pre-roasting the garbanzo beans, but we felt it was definitely a necessity.

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A Healthier Chex Mix

Ingredients

  • 2 cans (15 ounces each) garbanzos, rinsed, drained and patted dry
  • 2 cups Wheat Chex cereal
  • 1 cup dried pineapple chunks
  • 1 cup raisins
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Butter flavored cooking spray

Preparation

  1. Preheat the oven to 350° F.
  2. Generously spray a baking sheet with butter-flavored cooking spray. Thoroughly rinse and pat dry the garbanzos and transfer them to the baking sheet. Generously spray the garbanzos and mix them together to evenly coat the beans with the spray. Bake at 350° F for 45 to 60 minutes, stirring the beans about every 10 minutes. The beans should be fairly crispy.
  3. In a large glass measuring cup combine honey, Worcestershire sauce and spices. Stir to mix evenly.
  4. In a bowl, add the Chex, the roasted garbanzos, pineapple chunks and raisins together and mix thoroughly.
  5. Pour the liquid spice mixture over the snack mix and toss gently.
  6. Lightly coat the original baking sheet with butter-flavored cooking spray again and add the mixture. Spread evenly and lightly spray the mixture with the cooking spray. Bake at 350° F for 15 to 20 minutes, stirring occasionally to keep the mixture from burning. Remove from oven and let cool. Store in an airtight container.
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: Non-BBQ Recipes, Sides
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4

Southwestern Style Spice Rub

September 15, 2012
by Curt

Here’s a spice rub I created for a southwestern flavor I was looking for. I have used it twice now and have decided it’s proven and good enough to share. I’ve used it on pork and chicken, but I’m sure it would also be awesome on beef.

You’re gonna like this one!

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Southwestern Style Spice Rub

Ingredients

  • 1 Tablespoon sea salt
  • 1 Tablespoon paprika
  • 1/2 Tablespoon ground black pepper
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Preparation

  1. Mix together the spice rub ingredients and thoroughly rub the entire surface of the meat of your choice.
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: Marinades & Rubs
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7

Southwestern Black Bean & Corn Salsa

February 6, 2012
by Curt

I love salsa, and especially black bean and corn salsa. I’ve shopped around quite a bit and read the ingredients in many of them. It seems a lot either have ingredients I don’t like, or are missing ingredients I want. Not to mention, a lot of the one’s you get in the grocery store are packed full of sodium. So, I just made my own so that it would be exactly the way I like it.

I hope you give it a try and find you like it as much as I do. It’s a tad bit heavy on the garlic, like I like it, so you can cut back on that if you’d like.

Just a note, the longer it sits in the refrigerator, the better it seems to get.

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Southwestern Black Bean & Corn Salsa

Makes 4 cups

Ingredients

  • 2 (15 oz.) cans black beans (drained)
  • 1 cup frozen corn (thawed)
  • 2 fresh roma tomatoes (chopped)
  • 2 large cloves garlic (chopped fine)
  • 1/4 cup cilantro (finely chopped)
  • 1/2 cup red onions (diced)
  • 1/4 cup celery (chopped fine)
  • 1 1/2 Tablespoon lime juice concentrate
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper

Preparation

  1. Put the 2 cans of (drained) beans and the corn into a food processor and chop just enough so they aren't whole. Pour this into a mixing bowl.
  2. Put the chopped tomatoes into the processor and pulse until almost liquified. (This will leave a few very small pieces). Pour the tomatoes into the mixing bowl with the beans and corn.
  3. Chop and add the garlic, cilantro, red onion and celery to the mixing with the beans, corn and tomatoes. Now add in the lime juice and 4 spices.
  4. Mix this together thoroughly and refrigerate to let the flavors blend.
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: Non-BBQ Recipes, Sides, Spices & Flavors
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