Mexican Spice Blend

2 Tbs chili powder
1 Tbs garlic powder
1 tsp cayenne powder
1 tsp coriander
2 tsp cumin
1 tsp red pepper flakes
1 Tbs oregano (Mexican if available)
1 Tbs ground black pepper
2 tsp onion powder
1 tsp chipotle powder (opt.)


I often double this for storing and keeping on hand. Works great in sauces and is an excellent rub for chicken, beef or pork. I also use with veggies for Mexican style pizza, enchiladas or quesadillas.

Chipoltle Lime Glazed Chicken

2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped

To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Mustard Roasted Fish

4 skin on mild, white fleshed fish fillets (haddock, cod or snapper) 6-8oz each
Kosher salt and fresh ground pepper
3 medium shallots
2 tsp capers
8oz crème fraiche
1 TBS water
2 TBS Dijon mustard
1 TBS whole grain mustard

Season fish and place on parchment or foil lined rimmed baking sheet – skin side down. Mince shallots, add drained capers and mix with crème fraiche, water, mustards 1 tsp salt and 1 tsp pepper – STIR.

Spoon over fish, completely covering completely Bake for 10-15 minutes – serve fish with the sauce.

** If you want to cook this on the grill simply make a heavy foil tray, heating grill until about 400 degrees

Liza's Zesty Fajita Seasoning

1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp cayenne pepper (depending on taste)
2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
4 tsp chili powder
1 tsp oregano
1 tsp red pepper flakes
1 tsp cumin

Mix well and use on meats or vegatable before cooking!

Spicy Grilled Chicken

For 4-6 boneless chicken breasts

Spice Rub:
1 Tbs paprika 2 tsp cumin 2 tsp ground mustard
1 tsp coarse pepper 2 tsp kosher or sea salt
2 tsp ground fennel seeds

Brush chicken with olive oil and coat with spice rub. I usually toss both in a ziplock bag) Grill chicken until cooked turning occasionally either on a gas or charcoal grill.

Serve with grilled vegetables and basmati rice.

Spicy Grilled Pork Chops

You will need four to six center cut thick boneless pork chops for this recipe. Both the rub and the glaze can be made ahead.

RUB:

1 tsp cumin
1 tsp chili powder
1 tsp curry powder
1 tsp black pepper (I use fresh ground)
2 tsp brown sugar

Mix well.

GLAZE:

½ cup cider vinegar
1/3 cup brown sugar
1/3 cup apple juice (or apple cider if available)
2 tsp Dijon mustard
1Tbs soy sauce (I use the less sodium variety)
½ tsp ground pepper
¼ tsp cayenne pepper

Mix all ingredients together and simmer over medium heat until reduced (coats a spoon).

Prep pork chops buy dredging in the rub mixture. (I use a plastic bag and shake them individually to coat.)

Place chops on either gas or charcoal grill and slather on the glaze periodically throughout the cooking process.

These are great served with baked apples, rice or potatoes. Nice grilled meal for the fall!