Great cajun seasoning for your favourite meals

For an omelette, whether wrapped in eggs or with creamy scrambled eggs, the chicken rice must be delicious.The origin of this recipeWhen my children were young, they often said grandma's omelette was the best and asked my mother to make it. I asked my mother to teach me this family favorite recipe over 20 years ago, and I've preserved it here.

The hubby wanted blackened tilapia for dinner, but we had no blackened seasoning. I looked up what's in it and threw some together. We really like how it turned out. Definitely think it's a keeper. This is easy to double, triple or even reduce. I like it better than the blackened seasoning from the grocery store or restaurants!

I found this recipe at https://www.gimmesomeoven.com/cajun-seasoning/

My goal was to come up with an all in one taco seasoning. No need to saute onions and fresh garlic beforehand or doctor your mixes with something that wasn't in the store packet.I started using the google results from "taco seasoning," only to find that most of those recipes resulted in dry, mealy taco meat that tasted more like chili beans than tacos. I grabbed a few packets of pre-made seasoning from the store and began tasting and emulating the seasonings. After I had the "taco" profile down, I added a few of my own touches. I found that using a fresher, redder ground chile powder, along with tomato powder preserved the fresh chile taste and gave a nice red taco meat. The seasoning also includes lime powder which I needed to adjust the acidity and was a key difference between chili beans flavor and taco flavor. I've added extra heat using cayenne, hot chile flakes, and smoky chipotle powder to my mix, as they're usually too mild in the store for my taste. Finally, using finely ground corn flour (maseca) instead of wheat flour didn't dull the flavor but still thickened the sauce.I used weight equivalents so you can easily scale up the recipe and store the seasoning in mason jar for later use. In case you don't have a scale, I've also included approximate volume measurements for a batch. It makes a little more than enough for a pound of beef, so I'd still recommend measuring out the mix after you've added all the ingredients, lest the seasoning be off. As a general rule, I've found 33 g or 1 ounce of seasoning (the same amount that's in a store taco seasoning packet) is approximately 4 tablespoons, and this is enough for about a pound of ground beef. Otherwise, use as you like to add to other things like rice, fajitas, or anything taco-y.

I was asked to make some chili, for chili making contest.

I found myself out of chili seasoning and needed it , and luckily i had everything on hand to make it. Wanted to share how easy this is.

This is a good AP creole seasoning to give your dishes Creole flare. Use it as a rub on meats before sautéing or grilling. Sprinkle it over vegetables, soups, or pasta. The possibilities are endless.

I'm not a fan of Old Bay Seasoning. I can eat this on all seafood, and seafood boil.

Tired of bland Cajon seasoning so I created my own

My mum use to make this sauce an poor over sausages or boiled eggs. Was yum.

This is a hearty chili made with beef sirloin tips and ground beef. If you love a chunky chili like me, this is for you. I use a lot of spice because I think chili should be spicy, but that is up to you. It is perfectly fine in the mild form as well