I've never even considered a dry barbecue seasoning. Found this one and it's epic.
myforkinglife.com/homemade-bbq-seasoning/
I used this seasoning for this Honey Jalapeño Chicken recipe.
Ingredients:
1 Tablespoon smoked paprika
2 teaspoon brown sugar
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
½ teaspoon black pepper
1 ½ teaspoon Kosher salt
Combine, store in an air-tight container.
Notes:
Does it have to be the smoked variety of paprika? Yes. Absolutely.
This recipe calls for a barbecue seasoning, which deserves its own post. Here's the link to the original: myforkinglife.com/homemade-bbq-seasoning
Ingredients:
4 chicken breasts
4Tbsp honey
1 jalapeño
4 Tbsp all-purpose flour
2 Tbsp cornstarch
2 Tbsp barbecue seasoning
4 small to medium Russet potatoes
1 1/2 cups sugar snap peas
2 cups green beans
oil
salt and pepper
Directions:
Preheat oven to 450°.
Cut potatoes into 1/2" wedges. Add potatoes, 1 Tbsp oil, and half of the BBQ seasoning to a baking sheet. Season with salt and pepper, toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, approximately 25 minutes.
While potatoes roast, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each chicken breast until 1/2" thick. Season with salt and pepper. Combine remaining BBQ seasoning, flour, and cornstarch in a large bowl. Add chicken. Toss to coat.
Heat a large pan over medium-high heat. When hot, add 2 Tbsp oil, then chicken. Cook until golden-brown, 2-3 minutes per side. Don't overcrowd the pan. Cook in 2 batches if needed, using 1 Tbsp oil per batch. Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10- 12 minutes. Wipe pan clean.
While chicken cooks, trip snap peas. Trim, then halve green beans. Heat the same pan over medium-high heat. When hot, add beans and 6 Tbsp water. Cook, stirring often, until water evaporates, 3-4 minutes. Add snap peas and 1/2 Tbsp oil. Cook, stirring occasionally, until tender-crisp, 2-3 minutes. Season with salt and pepper, then set aside.
Core, then finely chop jalapeño, removing seeds for less heat. Stir together jalapeño and honey in a small microwavable bowl. Microwave on low until warmed through, 25-30 seconds. Season with salt.
Divide the potatoes, chicken, and veggies between plates. Drizzle hot honey over chicken.
Notes:
You may want to use gloves when handling the jalapeño.
Another Instagram keeper! This is from @hustleandsquats
In a bowl:
2 1/2 cup oat flour
1/2 cup protein powder, vanilla or chocolate
1/2 tsp salt
2/3 cup honey
1 cup natural peanut butter
2 Tbsp melted coconut oil
2 tsp vanilla
3/4 cup mini chocolate chips
STEPS:
Roughly combine everything but the chocolate chips in a bowl.
Add chocolate chips and mix the rest with your hand.
Press evenly into an 8x8 pan
Refrigerate 1 hour
Cut into 12 even bars and wrap individually in plastic wrap
Refrigerate
Notes:
I assume a person can buy oat flour. I just threw oats in a blender until finely ground and used that.
Line the pan with plastic wrap, wax paper, or parchment for easier removal. Lift from pan, place on cutting board, cut into desired size and shape. We preferred small cubes and stored them in a container for easy addition to work and school lunches.
I'm starting a social media fast so I need to write out the recipes I have saved on Instagram. This is a keeper for sure. @howtofoodprep
Salad:
4 Persian cucumbers
1 avocado
1 shallot
1/4 cup fresh dill, finely chopped
1/2 cup feta cheese
Dressing:
1/4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
2 cloves garlic, minced
salt and pepper to taste
Toss and serve
Notes:
This recipe would be flexible in various ways, including adding more avocado, less cucumber, using red onion instead of shallot, adding red pepper, etc.
I came across this epic-sounding recipe on Instagram, courtesy of themodernnonna ⠀⠀
The Cauliflower:
5-6 cups of cauliflower florets — I used a small head of cauliflower
1 tablespoon avocado oil
salt and smoked paprika to taste
The Sauce:
1 tablespoon oil — avocado oil or olive oil
1 small finely chopped onion
3 minced garlic cloves
salt and pepper to taste
1/2-1 teaspoon turmeric powder — I measure with my heart
1/3 cup tomato sauce or Passata
4 tablespoons of the cream that sits on top of a can of coconut milk — add some of the coconut milk if you need to thin it out
1 cup finely chopped spinach is optional
parsley or cilantro for garnish is optional⠀⠀
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You will also need cooked Jasmine rice or any you enjoy. I used 1 cup of dry jasmine rice and boiled it with 1 3/4 cup water and some salt
Preheat the oven to 450F. Add the raw cauliflower florettes on a baking sheet lined with parchment paper. Drizzle on the oil, add salt and smoked paprika to taste. With clean hands massage it really well and bake for 25 minutes or until roasted. In a pan on medium-high heat start sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. You do not want anything to burn. Add the spices to taste and stir again. Add the tomato sauce, the cream that sits on top of a can of coconut milk and stir. Let it simmer on low heat for 3-4 minutes. Add the roasted cauliflower and let it simmer for another 2-3 minutes. Optionally stir in some chopped spinach and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.
