Chili Powder

This easy chili powder recipe has just five ingredients. It’s smoky, with just a touch of heat—the perfect spice blend for cauliflower chicken chili or any Tex-Mex dish.

Yield: About 3 tablespoons

• 1 tablespoon smoked sweet paprika
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano

Stir all ingredients together in a small bowl. Store in an air-tight glass jar.

Herbes de Provence

Herbes de Provence is a classic mixture of dried herbs typical of the south of France. Use it on anything from crock pot whole chicken to Thanksgiving turkey.

Yield: About 1/3 cup

Ingredients: 

• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon basil
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• Lavender edible grade flowers sparingly to taste (optional - don't use too much otherwise it will taste like soap)

Stir all ingredients together in a small bowl. Store in an air-tight glass jar.

Homemade Pumpkin Pie Spice Mix

Pumpkin pie spice is good on everything this time of year. Keep a jar on the counter to add a little fall flavor to whatever you’re making. 

Makes a little more than ¼ cup.

Season your pumpkin pie the easy way, after sifting these fragrant spices together. Recipe can be doubled or tripled—so you can share the zesty mix with friends and neighbors.

Ingredients

• 2 tablespoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground mace**
• ½ to 1 teaspoon ground cloves (see note)

Instructions
Sift everything together. Store in an air tight spice jar or container.

Notes
* Cloves have big and loud flavor--use the smaller amount if you prefer a milder clove presence.  It's better to put a little less in to begin with and always add more to taste.

** Mace is a little more mellow than nutmeg and compliments nutmeg more on a floral note.  If you don't have it, don't worry about it, you can leave it out or add a tad bit more nutmeg.

Source:  lettyskitchen.com

Cider Brined Slow Roasted Chicken or Turkey

Don’t be afraid of the salt in the brine. It sounds like a lot. It helps tenderize the chicken, helps dry out the skin during the roasting process, and it’s really REALLY delicious. But you won’t feel like you’re eating a boatload of salt.

You could totally double (or triple) the recipe and use the brine for your turkey. I’m not sure about how the slow-roasting process would translate to turkey, but the brine… it’s amazing.

P.S. Oh, and save those bones, friends! Follow my recipe for that. It’s a game-changer. 

• ❤ With love and full tummies ~ Mama Bear  ❤

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  Let's Get Cooking!

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  Servings: 6-8 | 3 Carbs
  
• 
  
• Ingredients :

For the Brine:

• 4 cups apple cider
• 3½ Tbsp kosher salt
• 3 Tablespoons chopped fresh sage
• Enough water to cover the chicken

For the Chicken:

• 1 (3-5 lb.) chicken, giblet and neck removed
• 1 onion, quartered
• 2 Tbsp chopped fresh sage
• 2 Tbsp avocado oil (or butter)
• 1 Tbsp salt
• 1-2 tsp pepper

• Instructions :

For the Brine:

• Warm up the cider and salt in a saucepan over medium heat, until the salt is fully dissolved. Add in the sage. Place the chicken in a gallon-sized zip-top bag (or you can buy a special turkey brining bag).

• Pour the brine into the bag over the chicken (things'll be getting a bit tight in the bag). I prop the bag up in a Dutch oven or stockpot to help keep things steady. Add just enough water to cover the chicken. Seal the bag and refrigerate to brine for 8-12 hours.

For the Chicken:

• After brining the chicken, discard the brine. Place the chicken in the Dutch oven or roasting pan you plan on using. Place the quartered onion in the cavity of the chicken. With a sharp knife, gently loosen the skin over the chicken breast. Work slowly, so that you don't puncture the skin.

• In a small bowl, combine sage and avocado oil. Rub under the skin in the pocket you just created over the chicken breast. Sprinkle the outside of the chicken generously with salt and pepper.

• Pour ½ cup water into the bottom of the pan.

To Roast:

• Roast the chicken at 250 degrees for 3 hours. Increase the heat to 375 degrees and continue roasting for 30-45 minutes, or until the skin is browned and crispy.

• Allow the chicken to rest for 5-10 minutes, then carve.

Source:  One Lovely Life