Category Archives: Rubs and Marinades

Homemade Taco Seasoning


As you all may or may not have noticed, I like to put together my own seasonings and rubs. I find that not only is it more thriftier, but it is also more convenient because you know how much you normally use within the time span of a month and make however much you need!

That being said, it came to my attention that I only have ONE crock pot/slow cooker meal on my whole blog so in a nutshell, I am slacking on my diversity once again and need to shake things up a bit! XD

I decided to make crock pot tacos and what goes hand in hand with tacos? You guessed it, TACO SEASONING!!!!! ::YAY:: I found this recipe from Rachel Cooks at



1/2 Cup + 2 Tbsp Chili Powder

2 1/2 Tsp Garlic Powder

2 1/2 Tsp Onion Powder

2 1/2 Tsp Red Pepper Flakes

2 1/2 Tsp Oregano

2 1/2 Tsp Paprika

1/4 Cup + 1 Tbso Cumin

1/4 Cup Kosher Salt

1/4 Cup Ground Black Pepper



Measure out all the seasonings then combine in a large bowl or measuring cup.


I used my trusty electric hand blender to pulse the ingredients together, further breaking the larger pepper flakes and oregano down a bit.



Transfer to an air tight container and store up to 6 months.




The author suggests that when using, add 2-3 Tbsp seasoning + 1/2 Cup water to ONE pound of cooked meat. Simmer over medium heat stirring frequently until very little liquid is left in the pan.





Cajun Homemade Creole Seasoning


To say that I am a bit obsessed with Cajun cuisine is a tad of an understatement…

I have been going out of my way (quite frequently might I add) to get my hands on authentic blackened chicken, jambalaya, and gumbo recipes to name a few. I am so happy that my latest find just so happens to be a HUGE staple in Cajun dishes… And that would be a little something called “Creole Seasoning”.

Yes, I know they carry it at Big Y among other grocery stores… But I can assure you it is nothing like the homemade good stuff!

This beauty I found at:

Feel free to check them out, especially if you are in Florida! They are all about Cajun food selling crawfish, oysters, crab, and alligator among other things whole sale. They also advertize local Crawfish Boils, Festivals, etc. as well so again if you are from Florida, it sounds like they know how to have a good time šŸ™‚

Now on with the Creole!



2 Tbsp Kosher Salt

2 Tbsp Garlic Powder

2 1/2 Tbsp Paprika

1 Tbsp Black Pepper

1 Tbsp Cayenne Pepper

1 Tbsp Onion Powder

1 Tbsp Dried Thyme

1 Tbsp Dried Oregano


Add all the ingredients in an air tight container such as a mason jar.


Shake well to combine!


I used my little food aid wand pulsar to break it down a bit more, so that there wouldn’t be big flakes of oregano or thyme shifting to the top of the jar when shaken.


Store in an air tight container for up to 6 months.


Look at that…. just look at it….

It is pure magic! šŸ˜‰

Homemade Montreal Steak Seasoning


I don’t know about you, but I tend to go threw Montreal Steak Seasoning like water in this house! I use it all the time to spice up meats and sometimes even veggies! Well I am finally taking a stand and making my own, which is very easy considering all the ingredients are staples in my spice cabinet!



4 Tbsp Kosher Salt

1 Tbsp Black Peppercorns; Coarsely Ground

1 Tbsp Dried Chopped Onions

1/2 Tbsp Dried Minced Garlic

1/2 Tbsp Crushed Red Pepper Flakes

1 Tbsp Dried Thyme

1 Tbsp Dried Rosemary

1 Tsp Fennel Seeds


Combine all ingredients in a small bowl. This came out spicier than I anticipated so if you don’t like spicy, use less crushed red pepper flakes.



Pulse in a food processor or blender until it is coarsely ground and transfer to an airtight container to store in your pantry for up to 6 months!



And done!

Here is a peek at my spice cabinet….


I am in dire need of more space… and need to reorganize it very badly….

Utter ciaos….


Pauls Deens House Seasoning


So this is something that I needed for the Boston Butt Roast I made earlier this week. I didn’t realize that the recipe yielded so much but its a good thing because I have a few other recipes I am trying this week that call for it. *It was fate* So this is very simple and is perfect for a lot of meat dishes so here it goes…



1 Cup Kosher Salt

1/4 Cup Garlic Powder

1/4 Cup Ground Black Pepper


Add all ingredients to a large bowl.


Combine well…


Store in an air tight container for up to 6 months!


And there you have it! It is as simple as that, and a great addition to your spice/seasoning rack!!!


Sun Dried Tomatoe & White Wine Marinade

157So as you can all tell, I have a thing for drinking wine, and cooking with wine, and drinking MORE wine while cooking dinner.

Yuuuup,Ā some call it a problem, but I call it creativity and de-stressing…

WOO HOO Lets start getting creative and de-stressing right now!

Oh nevermind, I started a long while ago hence why I am still posting all of my backed up recipes from my months hiatus!

Okay, now I am rambling…

But really, I love to make my own marinadesĀ and experiment with different wines, whileĀ looking for good combinations between the vegetablesĀ and herbs incorporated!

Here is one of the latest I came up with and I hope you like it!


1 Cup White Wine; Pinot Goregio works well

1/3 Cup Extra Virgin Olive Oil

2 Tbsp Vinegar

1/2 Onion; Chopped

1 Green Pepper; Chopped

1/2 Cup Sun Dried Tomatoes; Sliced

5 Garlic Cloves; Minced

3 Green Onions (scallions); Sliced

1 Tbsp Dried Oregano

1 Tbsp Dried Parsley

1 Tsp Dried Red Pepper Flakes

Salt & Pepper


Combine peppers, onions, sun-dried tomatoes, green onions, parsley, oregano, and red pepper flakes in a large bowl.


Add olive oil…




Then wine…


Mix well!


Reserve 1 1/2 cup of the marinade for later.


Add chicken pieces and marinate 1-3 hours.


Arrange chicken pieces in a pan and bake at 350 for 35-40 minutes or until a meat thermometer reads 165.


Pour reserved marinade over chicken about half way through basting the pieces periodically.