Blackening Spice

Funny how my blackening spice isn't black.  Ok, granted, most things "blackened" are cooked on a bbq or under the broiler, but black?  No.  This mix has kick, but not too much kick.  You can still taste the food that's under it.  It's best for chicken and fish.  But get creative--what about shrimp??  Calamari??

Mix the following in a jar and keep sealed out of sunlight:

4 tsp tried thyme
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
2 tsp black pepper
1 tsp cayenne pepper
1 tsp cumin
1 tsp oregano
1/2 tsp nutmeg
1 scoop stevia (or equivalent sweetener to 1 tsp sugar, or skip it)

My Favorite Spice Rub

Have you ever read the label of one of those delicious spice blends you can buy at the grocery store?  Don't!  It'll freak the crap out of you, and the darned things are at least 50% filler and salt, so make your own!  Get creative and buy some empty bottles to put them in!  I never have that kind of forsight, so I end up mixing the spices right when I need them.

This spice blend is perfect for beef or pork, for rubbing all over a roast, then browning the roast in a fry pan before throwing it all in a crockpot for the day.  I've used it on pork shoulder, pork tenderloins, roast beef and beef ribs so far.  It is an adaptation of the spice rub recipe in Paleo Comfort Foods, altered to my taste for spices and quantities.

1 tsp chili powder
1 tsp dried thyme
1/2 tsp ground pepper
1 tsp ground sea salt
1 tsp onion powder
1 tsp garlic powder
2 tsp smoked paprika
1 tsp dried rosemary
1 tsp mustard powder
1/2 tsp cayenne pepper

I've also tried substituting turmeric for the chili powder, if the meal is a little more indian-inspired, and I've added a couple tsp of coco powder for beef recipes for a deeper, richer flavour.  Try the turmeric variation on skin-on baked chicken thighs.  This coming summer, I want to try it with bbq'd meats and mixed with butter over shrimp.