Since the last post of copycat recipes was so well received,here are four more you might like – Emeril’s Essence 2. Everything Bagel Spice 3. Poultry seasoning and 4. Stuffing Mix.
None of the above can normally be found where we live and in desperation I searched Pinterest for more copycats. Not only do I save money on imported originals, but I can also make smaller amounts, I can make fresh amounts as needed.
2 -1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Everything Bagel Spice (mix with cream cheese)
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
1 teaspoon coarse sea salt
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon fennel seed, crushed or whole (optional, but recommended)
Mix all ingredients in a small bowl. Store in an airtight container. You can store the mix on the counter or in a cabinet for a while; I keep it in my refrigerator, to ensure the seeds stay fresher longer (the fats in seeds make them more susceptible to turning rancid).
Copycat Poultry Seasoning
2 tsp. sage
1 ½ tsp thyme
1 tsp. Marjoram
¾ tsp. rosemary
½ tsp. nutmeg
½ tsp. black pepper
Mix well. Rub Homemade Poultry Seasoning on the outside of the chicken before roasting. This homemade seasoning can also be used in stuffing and in soups.
Copycat Stuffing Mix
6 cups cubed bread
1 tablespoon parsley flakes
3 chicken bouillon cubes
1/4 cup dried onion flakes
1/2 cup dried celery flakes
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Bake bread 8 to 10 minutes, cool. Dump allingredients in a large bowl (that has a cover!) shake well to blend.
2. To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.
Depending on which country you live in, some of those crucial ingredients you need for a recipe can be difficult to find. Spice mixes are one of the most challenging if you are used to walking into your US or Canadian grocery store and always finding the mix you want in the spice section. Such is NOT the case in Mexico! This is where PINTEREST is so helpful! Below are four of the MOST common ones I never find here in Yucatan. Each is actually cheaper than buying the brand name!!
Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.
This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!
I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.
Thai Cucumber Salad
1/3 cup rice vinegar
1 tsp sugar
1 tsp sesame oil
1 red Thai chile pepper, finely chopped (optional)
1 large cucumber, spiralized or sliced
2 shallots, finely diced
1/4 tsp red pepper flakes, or to taste
1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.
2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.
3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.
Another hot day in Yucatan and time for a cold dinner of salads. Previously I shared 10 Minute Canned Salmon Salad (May 31,2020) and also Chilled Asparagus Salad (last week). Here I am adding an easy Vietnamese Noodle Salad with garnishes of jicama, carrot sticks, cherry tomatoes and black olives. The “noodles” are actually rice vermicelli which is readily available in most grocery stores where pasta or Asian foods are displayed. It made a great looking salad bowl! (I took this photo before I added the tomatoes) LOL.
The “salads” can easily be made ahead and assembled as shown when lunch or dinner calls.
Vietnamese Noodle Salad
12 ounces thin Asian vermicelli noodles
2 carrots shredded
2 cucumbers seeded and shredded
4 green onion chopped
1 1/2 cups fresh bean sproutsOPTIONAL
1/3 cup chopped cilantroOPTIONAL
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic pressed or minced
1/4 teaspoon crushed red pepper
1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.