Category Archives: Healthful Eating

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

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Miners Mix Hot-Banero Spiced Cashews

I’m pretty sure I mentioned to the class that I received a very generous gift of assorted Seasonings and Rubs from the Ole’ Miner at Miners Mix.

The spiciest mix of the lot is this Pepperhead’s Hot-Banero; can you see that this one has Ghost Peppers in it?  My husband’s good buddy, Mister Dear Friend, is a true Pepperhead and LOVES everything muy caliente!  So I was sitting here tried to think of what else I could use this warm spice with/on … DING! 💡  Spiced Nuts!

So I gathered my ingredients and got to work.

 

Miners Mix Hot-Banero Spiced Cashews

1 tsp. Miners Mix Pepperhead’s Hot-banero Seasoning

½ Tbsp. pure Maple Syrup

1/8 tsp. Sea Salt

1 C. raw-unsalted and shelled Cashews

 

Pre-heat our oven to 325⁰.

In a medium sized bowl, combine until smooth, the first 3 ingredients.

Add the nuts and mix until all the nuts are evenly coated with the pieces mixture.

Line a rimmed baking sheet with tin foil and spray with cooking spray.

Spread the nuts in a single layer on the pan and bake for about 15-20, or until the nuts are fragrant.

Cool and serve or package in a zip bag for later munchies.

HEH! Christmas is coming, would this make a great gift for any Pepperhead?

ENJOY!

Miners Mix Salmon Marinade

Not so long ago, the Ole’ Miner sent me a box filled with goodies.

Namely, Miners Mix Seasonings, Rubs, Marinades, Dips, Mixes and Spreads.  I was so excited to try them all, but there’s only so many hours and stomachs to feed in a day.

We had a lull in our Monsoon rains, so off to the grill I went for our evening repast.

I try to put some sort of fish on the table at least once a week, I know I know you really should eat fish more often, but finding decent seafood in the middle of the desert isn’t easy.

I had a small, 8 oz. frozen Salmon fillet (which is plenty for the two of us) defrosted and ready for some flavoring.  Miners Mix Salmon Marinade is surely enough for an entire side of fish, so I downsized the content to accommodate our need.  I figured the ratio of:

1 Tbsp. Miners Mix Salmon Marinade

2 tsp. Soy Sauce (Aloha brand please)

2 tsp. Rice Vinegar (that’s’ what I use for cooking, less acidic)

1 ½ Tbsp. Olive Oil

Mix all of the above well, reserve 1 Tablespoon for basting and marinate the fish in a zip top baggie for 10-15 minutes, no more.

 

I preheated my “Big Girl” Gas Grill to 500⁰, oiled the grates and cooked the fish on one side with the lid closed for about 3-4 minutes, just till I saw the underside of the flesh going white.  I gave the fillet a baste with that reserved marinade,  gently turned it over and basted again.

Cook covered for another 3-4 minutes until the fish reaches an internal temperature of 140⁰ on an instant read thermometer, place the fish on a plate and tent with tin foil for about 5 minutes, letting all of the juices redistribute.

While the fish was resting, I made up a Greek inspired salad, which included, chopped Romaine Lettuce, Cucumbers, Tomatoes, Sweet Bell Peppers, Sweet White Onions, Radishes, pitted Kalamata Olives and a crumble of Feta Cheese.

 

Dress this all to your liking in my homemade Salad Dressing; add some fresh Herbs from my Patio Pot Garden for added interest.  Plate the salad and top with more Cheese as well as our gorgeous, perfectly cooked and seasoned Salmon.

FANTASTIC!!

Mahalo, Thank You Ole’ Miner yet again

Gluten & Dairy Free Cauliflower Crust Mini Quiches

Gluten-free and Dairy-free dishes have been coming to the forefront in recent times.  Some folks choose to be GF and DF for health reasons and others just do.  My Friend, Missus Dear Friend is now GF/DF and Vegetraian for a little more than a year now.  This has nudged me onto that culinary path and researching recipes has been very eye opening.  I made this dish for our Easter Brunch Potluck (yeah, I know I’m behind, but what can I say, we’ve been busy).

GF/DF Cauliflower Crust Mini Quiches

1 head of Cauliflower

1 tsp. Salt

1 Tbsp. Olive Oil

1 tsp. Granulated Garlic

1/3 C. diced Sweet White Onion

½ C. Dairy-free grated Parmesan Cheese

Salt & Pepper to taste

6 Eggs, separated

Preheat the oven to 375⁰

*Rice the Cauliflower by either using a large holed Box Grater or whiz it up in a Food Processor fitted with its Metal Blade.

 

Place Cauliflower in a Microwave safe dish; stir in well the Salt and cook on high for 5 minutes.  Set aside to cool until you can handle it.  Transfer the now steamed Riced Cauliflower to a large piece of Cheesecloth, and wring as much of the water out as you can (this will take a lot of upper body strength, believe me!)

In a large bowl, whisk 2 of the Eggs; add the Cauliflower, Olive Oil, Granulated Garlic, Onion, Parm and S&P to taste, remembering that the steamed riced Cauliflower already has 1 teaspoon of Salt.  Combine well.  Spray a Muffin Tin well  and divide the Cauliflower mixture evenly in the cups.

I used a small round, flat bottomed glass to press the Cauliflower into each cup, pressing firmly, but you could just use your fingers, making sure to push the mixture up the side of each cup.  So what you’re doing is forming the crust on the bottom and side as evenly as possible.

Bake for 20-30 minutes until golden brown and set firm.

Whisk the remaining 4 Eggs and pour evenly between all of the cups.

 

Here’s where you can show your personality.  Add in any fillings (or not, plain is good too) that you like in a Quiche.  I chose leftover steamed Rapini with Garlic and Olive Oil, leftover sautéed Crimini Mushrooms with Olive Oil and Garlic, diced Tomatoes, freeze dried Chives and topped each with more DF Parm.  Bake 15-20 minutes or til the Eggs are set.

Allow to cool slightly before removing, using a plastic-disposable knife is best.

Serving Suggestion above, either warm or at room temp.

*Cooks Note: For convenience, just buy a bag of already Riced Cauliflower, also they stick like a son-of-a-gun!  Be sure to spray non-stick-spray liberally just before putting in the Cauliflower mixture.

Also, Mrs. DF later tried this recipe as well and used a silicone Muffin pan, works even better!

This was a lovely Easter Potluck Brunch, what a schpread!

(You’ll note that the only  Meat, Dairy or Gluten ((those are GF Crackers and Chips there)) is the Ham and Cheese Sandwich Platter meant for DH)

Fresh Fruit From California

DH and I just got back from California.  We drove out to the San Joaquin Valley to visit with my Mother. The best, as well as the worst time of the year to go is early Summer, when the fresh fruits are bountiful.

For years my husband would ask me, “Why don’t I ever see you eating fruit?”  Well, when you’ve spent a good number of your Summers in “The Food Basket of the World” , where you can pick our own tree/vine/bush ripened produce, sit own your Great Grandmother’s back stoop and eat a still warm from the Sun piece of fruit, you’re spoiled for life.  I always have had a hard time eating “store bought” fruit with no taste, no heady fragrance, no juices running down your arm, I mean, come on man!

REALLY!!  How delicious does that look? 

That’s a flat of Peaches and Nectarines, we figure probably about 20 pounds.  Two pounds of Cherries, 3 quarts of the biggest, red-est Strawberries I’ve seen in a long time; we also got 2 pints each of Blueberries and Blackberries.  All are so sweet and juicy, they taste the way that they should.  My husband kept whispering in my ear, “That’s enough now, don’t buy too much.”

Mom and her best-est friend from childhood, took us around to the different orchards.  Of course they each had know the families that own the fields for three generations.  There’s no street signs, so if you didn’t know where you were going, you’d be SO LOST! This rural farm lands.

On our car trip home, our car smelled like heaven!

We do plan on sharing our bounty with others, like Mr&Mrs Dear Friend’s as well as our favorite neighbor.

Hawaiian-Style Lunch For Two At Home In The Middle Of The Desert

Yup, that’s right.

My husband made a request the other day, he said that he was really ono (hungry for) for some Poke and Sushi.  Well, I was out and about and stopped into my favorite green grocer.  HEH! They’ve got a Sushi Counter, ya know the kind were they make it right in front of you to take home, complete with Wasabi, Pickled Ginger and a small packet of Shoyu (they had chopsticks and forks too 😉 ).

Also in the fresh fish case they had Ahi fillets, CHEAP…I love this place.

DING DING DING!!!  LUNCH!  YUM!

When I got home, I made up a batch of Shoyu Ahi Poke with a beautiful half pound Ahi steak and served that with the Unagi (Fresh Water Eel) Nigiri Sushi.

What a treat!

Meyer Lemon & Thyme Infused Sea Salt

Meyer Lemons just arrived in our local Green Grocery.  These little darlings have the most wonderful smell.  They kinda brighten up a Winter’s Day.  I wanted to try something different with them, AH!  Flavored Salt.

Ball® Brand Dry Spice Jars

I found these jars at the Mega-Mart and thought this would be perfect for Food As Gifts.

So here’s how it went …

 

Auntie Doni’s Meyer Lemon & Thyme Infused Sea Salt

½ C. Coarse Sea Salt

2 Meyer Lemons, zested (approximately 2 Tbsp. of zest, no white pith please)

2 Tbsp. fresh Thyme, cleaned and dried well (leaves only, stripped off the stems)

Place all of the ingredients into a Food Processor and whiz it up to the coarseness of your choice.

Ball® Brand Dry Spice Jars filled with my Sea Salt

You’ll have enough Salt to fill 2 four ounce Mason Jars.

Refrigeration is not necessary in an airtight container, such as a Mason Jar.  Your infused salt will last indefinitely in a cool, dark cupboard.

Shucks, I had to use different jars

And this my friends is why I had to return those uber cute jars, they’re not airtight, DANG IT!!  I transferred the salt into regular 4 oz. jars, fitted with new lids and rings.  Oh well.  But I mean, come on man!  How great does that look?!

I shared a jar with Missus Dear Friend, who has tried her share of the bounty on acoupla things already.

Her first try was on some Baked Salmon Fillets served with her KILLER Caesar Salad; next was her outstanding Guacamole, MMM!

The possibilities are endless.

*Cook’s Tip: You don’t need to go out and buy expensive labels.  Use your favorite Word Processor and print out whatever you like, in the font and colors that tickle your fancy; use your choice of crafting scissors and a glue stick.  That’s it.  It’s simple, cute and the label will wash right off with warm, soapy water.

Enjoy!