Noreen's Kitchen: Spice is Nice! Homemade Smoky Southwest Seasoning Blend Recipe!!

Friday, September 2, 2016

Spice is Nice! Homemade Smoky Southwest Seasoning Blend Recipe!!




Today I am sharing with you another awesome spice blend that you can reach for anytime!  This is my Smoky Southwester Seasoning blend and it is just a little smoky and a little spicy, but not too much and give amazing southwester flavor that you will love!

I love making these seasoning blends and sharing them with you. Judging from your responses and requests for more, you love them too!  They are all so versatile and can be used in multiple ways and this one is no exception.  I am making a quick roasted pork tenderloin for dinner using this blend and I will be sharing that with you soon!

As with all good southwestern blends, this one starts with chili powder and paprika.  Then the requisite garlic powder and onion powder, but in this case I have used a roasted garlic powder that lends a different flavor profile from plain granulated garlic.  It is much deeper and has a more mellow tastes.  Of course cumin has to make an appearance as well as oregano.  I like to use Mexican Oregano in a blend like this but whatever you have on your spice rack will do fine.  Then we added dried cilantro and marjoram.  Now for the real business of this spice mix that makes it smoky and delicious!  If you have never seen it, I highly recommend that you seek out smoked salt on your next visit to the spice aisle.  I have used a hickory smoked salt that I purchased online.  This lends the salt factor along with a delicious smoky undertone that is going to be perfect to accentuate the flavors of this spice blend.  Now for the heat!  I have used a combination of chipotle chili powder, ancho chili powder and cracked black pepper to give this some oomph.  



I poured all the spices and herbs out onto a parchment then folded it together and poured them into a mason jar.  I only made enough so that it would fit into a jelly jar, which is approximately 1 cup in size.  This way you can make it fresh when you need it if you are running low.  Give the jar a good shake and you are off to the races!

This seasoning mix would be a great holiday gift idea!  Make a bunch in a big bowl then jar it up in either quarter or half pint jars, with pretty lid decorations and you will be remembered for Christmases to come long after the spices are gone!

Be sure to keep your smoky southwestern seasoning blend in a cool, dark and dry place.  This will help to ensure that it stays fresh and does not lose any of it's awesome flavor!  



I recommend using this seasoning as a dry rub for chicken, beef or pork, or even as a great seasoning for grilled shrimp or fish.  I think it would be delicious mixed into a compound butter that is used to flavor grilled or roasted corn on the cob.  The possibilities are endless and you will find yourself reaching for this seasoning often!  

When I served our dinner of quick roasted pork loin using this seasoning, my youngest exclaimed how good she thought it was.  That was saying something, since she is a pretty tough nut to crack when it comes to tasty meals.  I hope you will give this seasoning blend a try and I hope you love it!

You can find smoked salt here: 
 http://amzn.to/2bxsPmy

You can find Badia roasted garlic powder here:
http://amzn.to/2bxsTmi

Happy Eating!

You can see how I made this in my YouTube video:




Noreen's Kitchen
 Smoky Southwestern
Seasoning Blend


Ingredients
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon roasted garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried cilantro
1 tablespoon dried marjoram
1 teaspoon chipotle powder
1 teaspoon ancho chili powder
1 teaspoon cracked black pepper
1 tablespoon smoked salt


Step by Step Instructions

Combine all spices in mason jar and shake well to combine.

Use as a rub for chicken, beef or pork and add to vegetable dishes or eggs for a smoky southwestern flair.

Use as a seasoning for fajitas by adding 1 tablespoon per pound of meat.

Store in a cool, dark, dry place for best results and to retain flavor.  Use within 6 months. 

Enjoy!


You can find a printable version of the recipe on my website:  


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