Homemade “Emeril’s Essence” Seasoning Blend

Homemade “Emeril’s Essence”  Seasoning Blend

I saw this on Canning Granny's blog.

Yield: 1/3 cup

Ingredients

* 1 tbsp paprika

* 1 tbsp sea salt

* 1 tbsp garlic powder

* 1-1/2 tsp onion powder

* 1-1/2 tsp dried oregano

* 1-1/2 tsp dried thyme

* 1 tsp freshly ground black pepper

* 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.) 

2. Transfer to a 4-ounce mason jar or clean recycled spice jar.

3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

Pork Carnitas for Canning

I can't recall where this one came from, but it's great to have on hand for busy nights!  Double the recipe as written for quart jars. 

Pork Carnitas (Pressure Canned)

In each pint jar add: 

1/2 tsp cumin
1/2 tsp canning salt
1 bay leaf
1/4 tsp onion powder and garlic powder
1/2 tsp orange juice concentrate
1/2 tsp oregano
cubed pork to fill jar

Then add:

1 ounce water 

Leave 1" headspace

Pressure can 75 minutes for pint and 90 minutes for quarts.

When ready to use, you can crisp up the meat on a cookie sheet in the oven before serving. 

Avocado Lime Dressing

I found this recipe at Clean Eating.  

Avocado Lime Dressing 

Juice of 1 lime, plus 1⁄4 tsp lime zest
1 avocado, pitted and diced, reserve the pit
2 tbsp extra-virgin olive oil
1 tsp raw honey
1/2 tsp puréed garlic
Pinch sea salt

In a jar, combine all ingredients (including the avocado pit) plus 1/2 cup water and shake vigorously until thoroughly combined. The pit will help emulsify the dressing as well as keep it a vibrant green. Remove pit before serving.