Posts Tagged ‘etsy seller’

Indeed.  I am a spice mixer at heart, and as so, I do sell custom spice blends.  To see some recipes using my blends check out my “Recipes” page.  While I rarely plug my own product, preferring to let others discover their spicy side, today I am shamelessly promoting my custom spice blends which are sold at ETSY under the business name:  Adult Indulgences Wickedly Delicious Custom Spice Blends (http://www.adultindulgences.etsy.com). 

Believe me when I say that my blends are incredible, fresh, new, all original, all natural and will make your recipes pop!  Beginner to gourmet cook will be able to use my blends and create an unending list of delicious recipes.  I not one to toot my own horn, but I am about this–just take a look at my feedback from happy purchasers on ETSY.  Come on by and visit!  Who knows what you will find!

Adult Indulgences Dios del Sol Mexican Spice Blend
Adult Indulgences Royal Herbs de Provence Spice Blend
Adult Indulgences Royal Herbs de Provence 2 oz. Gift Pack
Adult Indulgences Moroccan Madness Moroccan Spice Blend

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Yeah.  A beautiful day here at home and there is obviously a lot of interest out there about Cuban cooking.  O.K., then.  Many of you noted you wanted more recipes.  Well, I am here to please (within limits).  I decided to give up my simple Chicken with Rice dish recipe.  Easy, quick and peasant style Cuban cooking. 

Photo Courtesy of:  http://www.frenchcreoles.com/cuba3.jpg


Just had to share that artwork with you all.  Lovely, isn’t it?  Anyhoo, let’s get to it fellow cooks and spice lovers.

Chicken with Rice Cuban Peasant Style


1 whole chicken, cut into pieces

4 ripe tomatoes, chopped (I remove seeds before chopping)

1 1/2 cups warm water

8 minced, fresh garlic cloves

2 1/2 large, red, finely chopped onions

1 bay laurel leaf

2 medium green bell peppers, finely chopped and seeds removed

1 medium red bell pepper, finely chopped and seeds removed

9 green pimento olives, finely chopped

3 tsp. juice from olive jar

One large lemon

1/4 tsp. cummin

Olive Oil (Extra Virgin is best)

1/4 cup raisins

1 tsp. salt


The chicken needs to be marinated for at least 14 hours (overnight is best) in the juice of the whole, large lemon and the cummin.  Make sure you add salt to the marinade.  Coat the chicken well and put into fridge.  I like to shake my chicken in the marinade every couple of hours to ensure even seasoning.

Once you have marinated the chicken, get out a larger frying pan and add some olive oil.  Brown the chicken pieces on all sides!  Once browning is complete, place the chicken in a large pot.

Add a little bit more olive oil to the frying pan (not the pot) and add in the onions and peppers until carmelized.  Add in the garlic and bay leaf and stir.  Let cook no longer than one minute before adding the water (this keeps the flavor of the garlic fresh and pungent).  Stir again.  Add this mixture to the browned chicken in the pot.  Cover and make sure you simmer for at least 30 minutes.  Remove bay leaf.

Immediately serve over plain white rice.   Enjoy!

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Hello spice and cooking lovers around the world.  It is finally time for my Paella recipe.  Remember that the post yesterday contains all the spice mixture you will need to make this wonderful dish from Spain.  I have people ask me all the time if they need a Paella pan to make Paella.  No, you don’t.  A large, heavy skillet will do the trick nicely.  Many people wonder if they can make Paella on an electric stove.  Yes, you can.  I know a lot is made of cooking Paella out-of-doors  in smokey clay like oven.  There is some argument for even heating of larger pans and there is a lot of argument for cooking over coal generated heat such as the essence of the cooking and ingredients marry.  Sure, it would be ideal to use a Paella pan in the out-of-doors on a coal laden cooker, but, hey, nothing is perfect.  I do have a friend that utilizes an old pot belly barbeque as her cooking base.  All I know is that her Paella is the best I have ever had.  I use gas heat, but any heat source should work.

I was also asked in my “comments” section about using other than seafood.  I can’t imagine why not.  In fact, after very little research I came up with numerous Paella recipes from the interior regions of Spain for Paella made with various sausages, rabbit, chicken, etc.  So, yes, you don’t have to use strictly fare from the sea for Paella.  If you are interested in one of these seafood-less recipes just Google “Paella Recipes” and there will be many.

Photo Courtesy of:  http://img4.cookinglight.com/i/2005/07/0507p137-tapas_table-l.jpg


1 3/4 cups extra virgin olive oil (Spanish Olive oil is a must)

9 pieces of chicken

11 fresh, large shrimp (deveined and cleaned)

meat of two crabs

2 lobster tails

8 red pimento (canned is fine)

8 2/3 cups long grain rice (Do Not use instant rice or oriental rice)

2 lemons

1/3 cup thinly sliced red bell peppers

1/3 cup thinly sliced yellow bell peppers

1/2 cup thinly sliced onions

1 cup artichoke hearts (not pickled but canned in water)

15 muscles or clams

1 1/4 cups cubed halibut

1 can diced tomatoes (regular sized can)

1 small pkg. frozen peas

approximately 11 cups of water

Make sure before you begin cooking you hang a picture of Antonio Bandera over your stove/cooking surface for inspiration.  Pour yourself your favorite drink and take a deep breath! 

Begin by placing the olive oil in the Paella pan and then heat the pan over medium to medium high heat.  Fry the chicken pieces.  When nearly browned add tomato sauce and keep cooking.  The meat needs to be done.

Add some salt and cut up the Halibut into smaller pieces.  Add the Halibut to the fried chicken pieces in the Paella pan.  Cook.

When chicken and fish are done add the vegetables and stir a few times.  After a couple of minutes add water and Paella spices (see Paella spice blend recipe on last post)

Let the mixture boil on medium high for 25 to 30 minutes.  Taste to see if salt is adequate.  If not, add some.  

You are ready for the rice.  Add rice and stir.  Now you want to add the lobster in pieces, crab pieces, shrimp and clams/muscles.  Please make sure clams/muscles and shrimp are fresh!  Lower the heat to simmer and let cook for another 20 minutes, watching the rice, heat and water carefully so that the rice does not burn.  If rice is not quite ready, add a bit more water until rice is ready.  Make sure the heat is not to high or to low.  Cooking will generally take 20 minutes with most long grain rice types.

When rice is ready and fluid is nearly gone throw in the peas and turn off the heat.  Take the red pimento and slice them into a cute arrangement on the top of the Paella.  Make the decoration “cute” if you must.

Cover the Paella pan and let rest 5-10 minutes before serving.  While Paella is resting, cut the lemons into 8 to 10 pieces.  Place a serving of Paella with a lemon slice on each plate and serve immediately.  Ummmmmm.   Your guests will love this dish, especially if it is served with a large wine glass filled with your favorite dry, white wine.

Make sure you have a Spanish soundtrack playing in the background while you eat and get drunk.  ENJOY!

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Alright everyone.  These are some incredible photographers.  Please take a look at my Etsy Sellers You Must See page.  And, tomorrow come on back for a spice mix recipe for Fines Herbs !  What more can you ask for — art & food.

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