Month: June 2021

More Copycat Recipes

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.

Emeril’s Essence

  • 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)

Ingredients

  • 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 all ingredients 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.

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Copycat Spice Mix Recipes

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!!

  1. Cajun Spice 2. Dry Ranch Seasoning 3. Onion Soup Mix 4. Taco Seasoning

Cajun Spice Mix

Ingredients

  • 3/4 cup sea salt
  • 1/4 cup chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 4 teaspoons celery salt
  • 4 teaspoons mustard powder
  • 4 teaspoons dried basil
  • 3 teaspoons ground sage
  • 2 1/2 teaspoons cayenne pepper
  • 2 teaspoons arrowroot powder
  • 2 teaspoons dried onion flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

1. Measure out all of your dry spices and seasonings.

2. Stir until well combined.

3. Transfer to a pint-sized mason jar and store with your spices.

Dry Ranch Dressing Seasoning Mix

  • 1 tbsp dry Parsley
  • 1 tbsp Dill
  • 1/2 tsp ground black pepper
  • 1 tsp onion flakes or dry minced onion
  • 1 tsp onion powder
  • 1 tsp garlic powder

Onion Soup Mix

Ingredients

  • 1/4 cup dehydrated minced onion flakes
  • 2 tablespoons instant beef bouillon granules
  • 1/2 teaspoon onion powder

Directions

Combine the onion flakes, beef bouillon granules, and onion powder until blended. Store in an airtight container.

This makes the equivalent of 1 package soup mix. Use anywhere that onion soup mix is called for (recipes, mix with sour cream for a dip, etc).

Taco Seasoning

  • 1/2 cup chili powder
  • 1/4 cup onion powder
  • 2 tbsp ground cumin
  • 2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tbsp kosher salt or sea salt
  • 1 tbsp black pepper

1. Measure all of the ingredients into a lidded jar.

2. Shake until all ingredients are combined.

Notes

This recipe makes about one cup of seasoning.

Before each use, give it a good shake. Makes 3 tbsp. seasoning = 1 packet

For one pound of meat, use 3 tbsp. of seasoning plus about 2/3 cup of water.

Thai Cucumber Salad

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

Ingredients

  • 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.

Vietnamese Noodle Salad

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

Ingredients

  • 12 ounces thin Asian vermicelli noodles
  • 2 carrots shredded
  • 2 cucumbers seeded and shredded
  • 4 green onion chopped
  • 1 1/2 cups fresh bean sprouts OPTIONAL
  • 1/3 cup chopped cilantro OPTIONAL
  • 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

Lime

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.