Eating Dinner With My Family

I wanted a way to get sriracha on to popcorn.  I did see a way to dehydrate the sriracha in to a powder, but this salt looked much easier. It isn't quite strong enough for my taste, but my husband thinks it is "goldilocks"  (that is just right for you non science buffs)  I made it with kosher salt and then put some in the spice grinder to make it fine enough for popcorn. It was so easy, I started playing around with other salts too.  I made a lime one with some fresh lime juice and kosher salt.  I started small with the juice, but it really needed a lot to get any lime flavor on the salt. It was very wet and I stirred it often, but the end result was really good.  Margaritas anyone? ;)  I also made some with table salt and liquid smoke.  My son loves it.  I was thinking maybe mixture of sriracha and smoke for a bloody Mary? Sriracha Salt Sriracha Salt Recipe and instructions here . Lime salt: Lime juice, salt and a drop of gree...

I am not the biggest fan of chicken.  It's not that I never like it, but I do have issues with it.  The boys love chicken, so I try every now and again to serve them their beloved legs and thighs.  I got this recipe from Food and Wine.  As always, Food and Wine delivered a tasty recipe.  The chicken was really juicy.  I did take out all the pieces but the thighs after the 45 minutes and the thighs I wrapped in foil and cooked a bit longer since they were only at 145.  I make one other deviation regarding the dried chipotle in the Harous recipe.  I couldn't find them and I kept forgetting to order some online, so I used dried chipotle powder.  I went light too just in case; I used a little over a teaspoon.  We all enjoyed the dish.  The boys remarked on how much they liked the skin.  Next time I would use more of the harous (perhaps because of my chipotle switch up??) because it wasn't really spicy.  It would also be n...

Ok so I am cheating again on the post a day thing:)  I was making the Cajun chicken Alfredo and instead of buying blackening mix, I made it.  I knew I must have all the necessary ingredients (and I did) to make it since I have a very full spice cabinet.  Why add another jar to that jumble? This did make enough for two or three of the dish I made it for, so I took a practically empty jar of paprika and made it in that.  (Conveniently the jar held a pinch more than the 1 tablespoon needed for this)  The mixture is very spicy by itself,  but isn't very once it was in the dish.  I rarely buy pre made spice mixtures.  First of all, they usually have some odd sounding chemical in them that I don't really want or need.  Secondly, they are inevitably mostly salt.  I like controlling the amount of  salt in the food we eat.  I love salt, but as I have slowly reduced the amounts of salt (not all mind you, salt is very key to food tasting ...