Posts Tagged ‘Spice Mixing Blog’

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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Hey herb (no, not that type of herb), spice and cooking fans.  How many of you wish you could pull off a great tasting Paella for friends and family.  Hey, how about a Paella party where everyone brings a different Spanish wine to share.  LOVE IT!   If you live near a beach, make it a beach party.  YEAH.  Imagine.

  Photo complements of:  http://www.pxleyes.com/blog/wp-content/uploads/top_11_computer_generated_landscapes/9.jpg

Well, hold onto your horse as you race along that beach because here is the simple spice mix recipe for use with Paella.  Some of you may think I am putting the cart before the horse, and perhaps I am — as I often do — but the mix will come before the actual Paella recipe.  By the time I post my Paella recipe you will be drooling all over the keys on your computer and the spice mix will be ready to go!


1 tsp crushed Rosemary

3  tsp salt

2 1/2 tsp Sweet Spanish Paprika

1 tsp ground garlic

2 tsp raw cane sugar

2 tsp Spanish Saffron

Really, reader, the most important ingredient here is the Saffron!  Make sure it is Spanish and fresh.  By the way, the same should be said for your men! 

Mix all ingredients together in a bowl and place in a tight jar.  I recommend you use this mix immediately on the Paella recipe that I will soon be posting.  You will need to use all the spice mix with the recipe.  So, it is just a one time use blend.  But, well worth it if you like the real thing!  And, as with most cooking around the world, there are many, many different recipes for Paella and many different amounts of spices used in each recipe.  I find this one meets my needs best.  I hope you enjoy it as much as you will the Paella recipe that will follow shortly (a couple of days).  In the meantime, let me leave you with this:


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Good very early morning blog fans and passers-by.  I know you are waiting, breath held, for my Herbes De Provence spice mix recipe.  This recipe contains culinary Lavender.  It is said by the French and many American chefs that the American palate doesn’t like the light floral bitterness that Lavender provides.  However, a true Herbes De Provence recipe will include Lavender.  If you prefer to not add the Lavender it is up to you.  Hold on to your beret because here it comes.

Herbes De Provence Spice Mix Recipe

3 tbsp dried marjoram

1 tsp dried basil

1 tsp dried rosemary

1/2 tsp fennel seeds

1 1/2 tsp culinary lavender buds

1/2 tsp dried, powdered Lemon peel (no white of the skin allowed)

1/2 tsp dried sage

3 tbsp dried summer savory

Place all ingredients in a spice or coffee bean blender and pulse until powdered.  Place in glass container and seal tightly.  Keep away from heat, light and moisture.  All you need now is a delicious recipe, which I will be posting soon on my recipe page.  If you’re not careful with all this French spice and herb schooling you might end up talking in a French accent–now wouldn’t that be an ugly moment.  Adieu.

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Alrighty then, my spicy followers.  Now, you have at hand the spice recipe necessary to create your own mouth-watering, aromatic, incredible Turkish recipes.  Let’s get started on this simple, yet very deep spice recipe.

Turkish Spice Mix Recipe

1 tsp. cloves

1  1/2 tbs. allspice berries

2 tsp. black peppercorns

1 small cinnamon stick

1/2 tsp. fennel seeds

1 1/2 tsp. cumin seeds

2 tsp. coriander seeds

1/2 tsp. nutmeg

1/2 tbs. Spanish paprika

1/2 tsp. cardamom

1 tsp. mint leaf (ground)

1 tsp dried Rose Petals (ground)  A note about rose petals.  Make sure you have culinary rose petals that are all organic.  You don’t want just any old rose petals as they could be sprayed by who knows what.  You can buy culinary rose petal powder off the web.  If you can’t find any rose powder, it can be left out of the recipe without losing the general, overall flavor of the Turkish spice blend.

Now, you want to take all these spices and put them into a spice or coffee bean blender.  Pulse the mixture until it is a fine powder.  Remove and place in an airtight glass container away from heat and light.  Viola–you are a spice blend maker!  Turkish spices to share with a neighbor or to cook with and invite the entire neighborhood over to enjoy a meal that will carry you away to another country.  Better yet, invite Dougray Scott over for dinner, then call and invite me as well.  Then, leave me alone with Mr. Scott and the Turkish food.   Ah, a dream come true! 

Well, as a means of more shamless self promotion, you could always go to my spice blend store on etsy and purchased my Turkish Veils Turkish Spice Blend and avoid all that shopping and mixing.  You know you want to look at my shop–go ahead–INDULGE.  http://www.adultindulgences.etsy.com.

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