Cajun Seasoning

There as many variations on Cajun seasoning as there are stars in the evening sky. Ok, well, it just seems that way. This is my go-to version. I use it everything Cajun-ish or just anything for that matter. I like my seasoning a bit on the hot side. If you like a little more mellow flavor, cut the amount of cayenne pepper in half.

Cajun SeasoningHere are some of my favorite recipes that use Cajun seasoning, besides the crazy-good grilled Cajun ribeye you see above.

Cajun Filet-o-Fish sandwiches
Cajun Grilled Baby Vegetables
Cedar Planked Cajun Mashed Potatoes

Also try my homemade blackening seasoning.

Cajun Seasoning

Course Seasoning
Cuisine Cajun
Servings 1 /2 cup
Author Mike

Ingredients

  • 5 teaspoons paprika
  • 4 teaspoons kosher sea salt
  • 4 teaspoon garlic powder
  • 4 teaspoons onion powder
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoon dried oregano
  • 2 teaspoons dried thyme

Instructions

  • Combine all ingredients. Keep in an airtight container for up to 6 months.

Blackening Seasoning

I love blackened chicken or fish. For years, I bought those pre-made blackening seasoning mixes. Now, I just make a batch of this version from Chef Paul Prudhomme. This is mighty spicy (to some). I think that’s a very good thing, but if you’re not really after the heat, back off on the cayenne. Just add it in in small quantity, tasting as you go. I wouldn’t leave it out entirely as it is an integral part of the great flavor this mix lends to any meat.

Blackened Chicken AlfredoThis blackening seasoning would also be great on steak, or in chili, or mixed into ground beef for burgers… you name it.

Also try my homemade Cajun seasoning.

Blackening Season

Course Spice Mix
Cuisine American
Author Mike

Ingredients

  • 1 tablespoon sweet paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  • Combine all ingredients and store in an air-tight container.
  • This recipe makes enough to blacken four chicken breasts or pieces of fish.

Kernel Season’s – Sour Cream and Onion (dip)

I knew the sour cream and onion flavor of Kernel Season’s was going to be great as soon as I opened the shaker bottle. I could smell the goodness. I have not been disappointed with any of the flavors from the 20 bottle variety pack I bought.

Kernel Season's - Sour Cream and Onion (dip)The seasonings came with a little recipe card (there are more recipes online). I figured I’d go with something simple and make The Kernel’s Zippy Dip, but use sour cream and onion instead of their ranch flavor. It was outstanding! Sooooo much better than any packet dressing or that stuff that comes in a can or jar.

I had a little dip leftover. I put it over grilled fingerling potatoes for great mini bakers!

I’ve tried several of Kernel Season’s flavors and I love them all: Kettle corn, Parmesan and Garlic, Chocolate Marshmallow, and Cheesy Jalapeno.

Kernel Seaon's - Sour Cream and Onion Dip

Quick and tasty dip!
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Kernel Season's

Ingredients

Instructions

  • Mix all ingredients. Refrigerate for at least 30 minutes before serving.

Kernel Season’s – Kettle Corn (on popcorn)

I ordered a box of all 20 of Kernel Season’s flavors. I started with the bacon cheddar and nacho cheddar flavors. They tasted great and poured just like you’d want. No clumping… an important thing!

Next up was the kettle corn flavor. I think this flavor is best on fresh popped popcorn. But you could try it on your cereal or toast. The shaker also suggests using it in your tea. Now that’s a new one on me. I might have to try that!

Kernel Season's - Kettle Corn (on popcorn)This kettle corn flavor is just what you’d expect and want. It tastes EXACTLY like kettle corn. It’s light and not artificial tasting (like all of the Kernel Season’s varieties I’ve tried). Clean. And very good. I used my West Bend Stir Crazy 6-Quart Electric Popcorn Popper to make the popcorn. It makes perfect popcorn, every time and it’s easy to clean.

I’ve tried several of Kernel Season’s flavors and I love them all: Kettle corn, Parmesan and Garlic, Chocolate Marshmallow, and Cheesy Jalapeno.

'Mater Rater

Kernel Season’s – Parmesan and Garlic (on croutons)

Nothing beats good ole crunchy, tasty homemade croutons. I’m always happy when I have some old, stale bread on hand. It means it’s time to make croutons. And since I got my order of Kernel Season’s, I decided to use their Parmesan and Garlic flavoring on some French bread and sour dough croutons.

Sometimes I like to make cubed croutons…

Kernel Season's - Parmesan and Garlic (on croutons)
.. and sometimes I like mine torn …

Kernel Season's - Parmesan and Garlic (on croutons)Either way, they’re great! I give this flavor of Kernel Season’s a 5 across the board on the ‘Mater Rater! I’ve tried several of Kernel Season’s flavors and I love them all: Kettle cornChocolate Marshmallow, sour cream and onion, and Cheesy Jalapeno.

'Mater Rater

Kernel Season's - Parmesan and Garlic Croutons

Easy homemade croutons.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 -10
Author Mike

Ingredients

  • Stale bread cubed or torn
  • Unsalted butter a stick usually is enough, depending on how much bread you have
  • Kernel Season's Parmesan and Garlic a few tablespoons, to taste

Instructions

  • Preheat oven to 400 F.
  • Place bread in large bowl.
  • Melt butter. You'll have to guess how much you'll need, but I generally use a full stick for two baking sheets worth of croutons. Stir the seasoning into the butter. Start with two tablespoons, taste, and add more if you need. Pour over bread and toss to coat.
  • Spread bread out onto baking sheets and bake for about 5-10 minutes, checking often. Flip and continue baking until starting to brown and good and crispy.

 

Taco Seasoning

This is my go-to taco seasoning mix. I usually make a really big batch and store it in the pantry. Use 2-3 tablespoons of mix per 1 pound of ground beef (or ground turkey) to make a great taco meat. I prefer to make my own mixes like this one because it allows for changing it up to suit my tastes. And another big thing is that I get to control the amount of salt. So many packaged seasonings are absolutely loaded with salt.

Taco SeasoningIt may seem a bit odd, but one of my favorite uses for taco seasoning is on enchilada chicken wings and taco pasta. But for tacos, I make my great slow cooker taco meat.

Taco Seasoning

My go-to taco spice mix. Use instead of store-bought packets.
Servings 1 /2 cup
Author Mike

Ingredients

  • 1/4 cup dried onions minced
  • 1/4 cup chili powder
  • 1 tablespoon salt or less
  • 4 teaspoons cornstarch
  • 1 tablespoon dried garlic minced
  • 1 tablespoon cumin ground
  • 1 tablespoon red pepper flake or more
  • 2 teaspoons beef bouillon granules
  • 1 1/2 teaspoons dried oregano

Instructions

  • Combine all ingredients in a bowl and mix well. I prefer to then transfer it to a spice grinder and give it a little grind so the resulting mix is a little finer.
  • To use, add 2-3 tablespoons to every 1 pound of ground beef, along with 1/3-1/2 cups of water.
  • The mix will keep for up to a year in an airtight container in a pantry or closet.