Blackened Seasoning Mix

I always have a ton of spices on hand but when I looked up a recipe for Tilapia, I saw it required blackened seasoning which I ran out of. But when looking at what it's made of, I realized I have everything and got to work.  I have a little mortar and pestle which I just love and haven't had the chance to use it (or forget I have it) but this was a perfect chance to put it to good use.  

The key to this recipe will be smoked paprika. That stuff is amazing!  I added it to Alfredo sauce and gave a little zing to my tastebuds and turned it a light pink color. 

If you live near an international food store, check that place out for spices. It's usually a TON cheaper than McCormick :) Also, the international isle in your local grocery store should have spices in packages which will be cheaper.   We have a few bulk food stores which sell spices and herbs for a fraction of the price. If you cook with lots of spices, keep your eyes pealed for places like that.

For the recipe, I eyeballed it, which is safe if you're willing to wet your finger and sample it as you go along but it's not the most pleasant tasting stuff around, so I'll do my best to give you the measurements.

Blackened Seasoning Mix ( for 4 fish or chicken fillets)
2 TBSP. smoked paprika
1 TBSP. sweet paprika
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. thyme
1 tsp. oregano
2 tsp. black pepper
1 tsp. red pepper flakes OR 1/2 teaspoon ground cayenne pepper
1 tsp. flor blanca coarse salt  OR 1 1/2 tsp. table salt

Crush well and store in a sealed container until ready to use.

I posted a dinner idea of Tilapia, Rice Pilaf and Cucumber Salad. Maybe you want to check it out for a dinner idea!

Keeping the Fresh in Herbs

I am always buying a bunch of cilantro or parsley and use part of it for a recipe, but then it goes into the produce drawer of my refrigerator and there it withers and dies within the week.

I saw a herb saver invention on TV but I cannot spend the money on something like that right now. I experimented with just setting the herbs in a glass with a bit of water on the door of the frig but they still died. Once I covered them with a seal-out-the-air bag, they seem to be lasting forever! It's been 3 weeks and I am still cutting off yummy fresh goodness for recipes! A quick change of water when you use it will help with the length of the herb's life as well.

So there you have it- a little glass from your cupboard and a 5 cent zipper bag does the same trick as a Pepara Herb Saver for $50.

Why does it take me so long to figure these little tricks out?!!?!?!