Spices - make your own blends.

If you are anything like me, - ok that could be your first problem - kidding, you use a lot of the same spices when you cook.  Or you like to try different spice blends, but really HATE paying for those little tiny bottles, when it really isn't all that difficult to make yourself or made with a combination of spices you already have in your cabinet.

Well I have found a few "recipes" for spice blends that I find I really do use quite a bit, and found the perfect way to make and store them without spending an arm and a leg.   Canning Jars!  The little half-pint size are the perfect.  The jars seal tight (even without doing that whole canning process) so they are air tight, the mouth is the perfect size for measuring spoons, they stack in your cabinet, most are made with things that you probably already have and since they aren't too big, they don't go "bad" before you can use them up.

I find that I use salt, pepper and garlic all the time.  So the perfect place to start was to make that combination
2 TBS Kosher Salt,
2 TBS Garlic Powder
1 TBS Black Pepper. 

I can easily "mix" these in the jar and store in the cabinet.  When I need to use it - I can "shake", open and measure (or not as the spirit moves me) into my pan.

Everyone who has an Emeril Cookbook has his Original Essence -- it's what the BAM is made of  :) I always loved watching his shows (wish he was still on the Food Network)  For a while I was using this on EVERYTHING - I just kept the "bam" in my head :)  ok I will behave.

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

You guessed it - I have my own version of his spice in one of these jars.  Basically I just decreased the cayenne pepper since hubby isn't into too much heat in most of his meals unless its for wings or pizza.  But that's another story.

A barbecue blend that makes a great base to "heat up" or "sweeten up":

• 2 TBSP kosher salt
• 2 TBSP brown sugar ( I use 1 tbsp regular and 1 tbsp Splenda brown sugar)
• 2 TBSP paprika
• 1 TBSP black pepper

If you are careful you can mix this in the jar and store whatever is left, if like me you only have 2 or 3 to cook for, as this makes almost 1/2 cup.  Its great to rub on chicken or boneless pork chops.


I don't know about you but I never seem to have poultry seasoning when I need it, then when I buy it - it disappears - like the poultry gods are angry or something.  I found this great recipe to make my own - so I never have to go running to the store for it to disappear into the great unknown.
Poultry Seasoning:

• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• 1 Tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon paprika

You can find all kinds of "paring" or blends throughout the internet.  Gosh you just have to love this "creation" of the 20th century, thank you Mr. Gore. 
You can find all kinds of "recipes" at mexican spice blend or about.com - Spice Blends to get you started before you start venturing out on your own.

I love doing this because I control how much heat or sweet or salt or whatever is in my spices and those little jars make it so easy to store - I find that most of my "combinations" last longer than the little bottles of spices that you find in the grocery store.  Well lets say they stay fresher than those - cause I seem to make my spice blends every 2 -3 months because I use them up quickly.

So do you think you could do this too?  I bet you could.

Don't forget to sign up for my True Lemon giveaway......you will always have lemon, lime and orange flavorings without the alcohol of the store bought flavorings - right in your cabinet!