Dry Veggie Broth Mix

Ingredients

3 Tbsp onion powder
1 Tbsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp thyme
1 tsp paprika
1/2 tsp tumeric
1/2 tsp parsley flakes
1 cup nutritional yeast

Directions

Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
Store in an air tight container.

Like what your reading? Share it!

Tweet

Low Sodium Slow Cooker Steak and Black Bean Chili

I'm sorry for not having a picture of this delicious low sodium version of steak and black bean chili. It was consumed before I had a chance to take a pic. I will update this post with a picture when I make this again.

Ingredients: 

• 2 lb beef top round steak (I used a New York Strip Steak) 
• 1 tbsp dried minced onion
• 1 cup low sodium beef broth
• 1/2 tsp onion powder
• 1/8 tsp ground black pepper
• 1/8 tsp paprika
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 lb dried black beans, reconstituted (prepared to package directions) 
• 1 can (28 oz) no salt added diced tomatoes, undrained
• 2 cans (8 oz) no salt added tomato sauce
• 1 can (4.5 oz) chopped green chiles, undrained
• 16 oz frozen corn
• 1 sweet onion, diced

Directions:

1. Prepare dried black beans to package directions.
2. Cut steak into 1 inch cubes, trimming off excess fat.
3. Mix all ingredients in crock pot.
4. Cook on low for 8 to 10 hrs.
5. Top with cheese and/our cream as desired.

Inspired from: http://www.bettycrocker.com/recipes/slow-cooker-steak-and-black-bean-chili/

Like what your reading? Share it!

Tweet

Spicy-Sweet Grilled Salmon

So this was another recipe I tried that to me did not fit it's original description. Awesome - yes; spicy/sweet -  not so much. It was full of flavor and I might even go to say, the best salmon I've ever had. It wasn't dried out and a great balance of tang and sweet from vinegar/soy sauce/lemon juice/cilantro to brown sugar. Maybe if I added more red pepper flakes it would have qualified for spicy, but definitely not fixing the recipe as is. This recipe was originally made for broiling, but with the weather so nice outside, it was impossible for me to deny the grill this pleasure. Grilled salmon to me always has such a wonderful flavor. It has been a very long while since I have grilled salmon, so I was excited to break out my grilling skillet - it really is worth the purchase. The original title described this as "glazed". I'm sure since the heat source is on the bottom of the fish for grilling vs the top for broiling, that would contribute to it not really turning out "glazed". My feelings were not hurt that it didn't turn out that way because it was so delicious anyways!
 
Ingredients:

• 1 1/2 pounds fresh salmon fillet with skin removed 
• 1/4 cup red wine vinegar 
• 1/4 cup olive oil 
• 1/4 cup reduced sodium soy sauce 
• 1/4 cup water 
• 1 tablespoon lemon juice 
• 1/2 teaspoon red pepper flakes, or to taste 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 2 teaspoons chopped fresh cilantro 
• 1/3 cup brown sugar, packed 
• salt and ground black pepper to taste

Directions:

1. Place salmon in a gallon sized Ziploc bag. 
2. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender (I used my stick blender). 
3. Blend until brown sugar dissolves. 
4. Pour the marinade over the salmon to cover evenly. 
5. Seal the bag and refrigerate at least 2 hours (laying the salmon flat).
6. To grill: If you have one of those grilling skillets, this makes grilling fish a lot easier. Lightly grease skillet (and grill) with cooking spray or canola oil (it makes removing the fish and cleaning the grill a lot easier if it doesn't stick). 
7. Place fish in skillet. Keep the marinade to baste with in a few minutes.
8. Salt and pepper to taste. 
9. Grill for 15-25 minutes (depending on the thickness of the fish). No flipping required! Baste every 3-5 minutes with marinade to keep fish moist.Grill until salmon is done - when fish is no longer bright red and can be flaked with a fork. 

Broiling Directions:

• Broiling is also an option. Here are the directions from the original recipe for broiling and making the sauce from the remaining marinade. I decided to forgo the sauce. The fish was plenty moist and flavorful by itself.  

1. Line a broiling pan with foil. 
2. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. 
3. Transfer remaining marinade to a saucepan. 
4. Turn on broiler to low. 
5. Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. 
6. Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

Adapted from: Spicy-Sweet Glazed Salmon

Like what your reading? Share it!

Tweet

Avocado Ranch Dip

This dip I discovered by accident when I wanted to eat my standard snack: cut up avocado and tortilla chips. I decided to add some sour cream and remembered I still had some Buttermilk Ranch Dry Mix made up from the Ranch Crack Potatoes. Threw it all in a bowl and decided to try out my new Cuisinart SmartStick Immersion Blender, Metallic Charcoal (Google Affiliate Ad) from Christmas. Vroom, Vroom, Vroom of the blender and done! It was great on the chips and I also spread on a bacon sandwich! Yummy!

Yields about 1 cup

Ingredients:

• 1 ripe avocado, peeled and cut into chunks
• 3 heaping tablespoons (generous dollops) sour cream (or substitute plain Greek yogurt)
• 1 tsp Buttermilk Ranch Dry Mix - MSG-Free

Directions:

Either:

1. Place all ingredients in small blender/food processor (I used my handy Cuisinart Smartstick Immersion Blender). Pulse until smooth. OR
2. Smash avocado into a creamy paste then blend with sour cream and ranch mix. Enjoy!

Like what your reading? Share it!

Tweet

Ranch Crack Potatoes

These potatoes are unbelievably great! This was the other new side dish I fixed to Christmas dinner and it got 2 thumbs up with permission to repeat anytime! Super easy to put together, and if you use the  Buttermilk Ranch Mix recipe, you can make it MSG-Free!

Ingredients:

• 32oz sour cream
• 2 cups cheddar cheese, shredded
• 1/2 lb bacon, cooked and crumbled (or use 6oz bacon bits)
• 1 pkg (2 tbsp) dry ranch mix - I used Buttermilk Ranch Mix to be MSG-Free!
• 1 large bag (28-30 oz) frozen shredded hash browns

Directions:

1. Cook bacon in microwave or frying pan until done. Pat dry with paper towels and crumble once cooled.
2. Preheat oven to 400F degrees.
3. Mix first 4 ingredients together in a 9x13 casserole dish. Combine hash browns into mixture and spread evenly in dish.
4. Bake for 45-60 minutes until lightly browned on the top.

Courtesy of Crack Potatoes

Like what your reading? Share it!

Tweet

Oven Roasted Garlic Green Beans

These beans are awesome! I have permission to fix these at any time for the family. They said that they even prefer these to the Green Bean Bundles (I never thought I would see the day - lol). These are even easier to prep since you don't have to deal with the bacon wrapping. Don't get me wrong, I love my little green bean bundles, but if you are short on time, these are definitely the way to go. Enjoy!

Ingredients:

• 1 1/2 lb fresh green beans, washed and trimmed
• 4-5 tsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1-2 tsp lemon juice
• 1 tbsp (6 cloves) minced garlic

Directions:

1. Wash and trim beans. Place in large (8 cup) seal-able container.
2. Mix the rest of the ingredients together (I used a small glass) and pour over beans. Seal container and shake to coat the beans evenly.
3. Place in the refrigerator for at least 20 minutes (I left them in there for a couple of hours to marinate)
4. When ready to cook, preheat oven to 425 degrees. Line large baking sheet with aluminum foil.
5. Spread beans out on baking sheet in a single layer.
6. Bake for 8-12 minutes until crisp tender (depending on how well done you like your beans). 

Courtesy of Persnickety Plates

Like what your reading? Share it!

Tweet

Montreal Steak Seasoning - MSG-Free

Ingredients:

• 2 tablespoons paprika
• 2 tablespoons crushed black pepper
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon crushed coriander
• 1 tablespoon dill
• 1 tablespoon crushed red pepper flakes

Directions:

1. Mix all ingredients together and store in an airtight container.

Courtesy of Chow.com

Like what your reading? Share it!

Tweet

Homemade Hot Chocolate Mix

Makes ~28 servings

Ingredients:

• 7 cups instant non-fat dry milk
• 1 lb confectioners sugar, sifted
• 2 cups cocoa powder, sifted twice
• 2 cups dry non-dairy creamer (french vanilla or your personal favorite will work!)
• 2 cups mini marshmallows
• 1 cup (or use the whole bag!) mini chocolate chips
• 1 cup (or use the whole bag!) mini white chocolate chips

Directions:

1. Sift cocoa powder into a large seal-able storage container.
2. Add the rest of the dry powder ingredients and chocolate chips.
3. Place lid securely on the container and SHAKE, SHAKE, SHAKE!, SHAKE, SHAKE, SHAKE! (Make sure you do a little dance while shaking)
4. Store in air tight container if you are keeping it for yourself or this makes a perfect inexpensive Christmas gift to be given in those cute little mason jars! 
5. If using as Christmas gift Mason jar: Place mix in the bottom of the jar (I would recommend measuring out in 1/3 cup intervals since this is a serving) - leave enough room for the marshmallows. Place marshmallows on top of the mix, then place the lid on the jar. Make sure you make it cute with  ribbon/fabric/tag etc!

Expiration: 1 year if kept in an air tight container

Directions for Reconstitution:

1. Place 1/3 cup mix into 8-10 ounces of hot milk. Stir until dissolved. Add marshmallows or whipped cream to the top. Then enjoy!

Recipe courtesy of my wonderful aunt! (not sure where she got it from)

Like what your reading? Share it!

Tweet

Cocktail Meatballs or Little Smokies

This is a super easy appetizer to put out at a party that is delicious! I added the lemon juice to help cut the excessive sweetness of the grape jelly - its your call.

Ingredients:

• 1 bag frozen original meatballs or 2 packages of little smokies cocktail sausages (watch for MSG) or homemade meatballs if you are feeling adventurous!
• 2 bottles chili sauce
• 2 cups grape jelly
• 1 tbsp lemon juice

Directions:

1. Bake meatballs as directed on package (normally 15-20 minutes at 350 degrees).
2. While those are baking, combine chili sauce, grape jelly & lemon juice in a pot. Bring to a simmer, stirring occasionally. 
3. Add meatballs and continue to simmer for the next hour. 
4. Serve with toothpicks!

• Option: combine all into crockpot and let simmer on high for an hour. (FYI - I tried this on low overnight and it burned the sausages beyond recognition; hence why the pic is of round 2 -> meatballs)

Like what your reading? Share it!

Tweet

Memphis Red BBQ Sauce

I found this recipe in Taste of the South Magazine and thought I would try it out. I'm so glad I did because this sauce is delicious! The only modification I made to the original is I used dark Karo syrup instead of molasses because that is all I had in the pantry at the time. The next time we made it, we used molasses and the family agreed that it was better with the Karo syrup, so I will leave the modification in place. Feel free to make that judgement call yourself!

Ingredients:

• 2 cups ketchup
• 3/4 cup apple cider vinegar
• 1/2 cup dark Karo corn syrup
• 1/4 cup firmly packed light brown sugar
• 1 tbsp Worcestershire sauce
• 2 tsp onion powder
• 2 tsp garlic salt
• 2 tsp ground black pepper
• 2 tsp hot sauce
• 1 tsp chili powder

Directions:

1. In a medium bowl, whisk together all ingredients until well combined. 
2. Store in air tight container and refrigerate up to 5 days.
3. Like most sauces, they get better with a little time. You may want to wait a few hours before enjoying this delicious sauce to let the flavors blend together.

Courtesy of Taste of the South Magazine May June 2012

Like what your reading? Share it!

Tweet

Mint Honey Lamb Skewers - Grilled!

These tasty lamb skewers were my first experience "Kabob-ing" anything. It was fun and a little time consuming prepping and skewering all of the ingredients, but in the end it was definitely worth it. The original recipe called for a reduction made with apricot preserves, the marinade and white wine. I tried to make it as instructed but turned into a nasty smelling I-don't-know-what that never made it onto the skewers. They were wonderful without it so I didn't even include it in what I made below. Happy Kabobing!

Ingredients:

• 1 cup chopped fresh mint
• ¾ cup dry white wine
• 2 Tbsp lemon juice
• 2 Tbsp honey
• 3 lb. cubed lamb stew meat
• 1 lb pearl onions, peeled (or I used a regular sweet onion quartered)
• 1 Red Bell Pepper - rinsed, de-seeded and cut into 1 square inch pieces
• 1 Orange Bell Pepper - rinsed, de-seeded and cut into 1 square inch pieces
• 1 small container Cherry Tomatoes,  rinsed 
• 8 bamboo skewers, soaked in water for 30 minutes

Directions:

1. In small bowl combine mint, wine, lemon juice and honey. Stir to combine.
2. In large bowl toss together lamb, onions, tomatoes, and bell peppers  Add wine mixture and toss until evenly combined. Cover, and refrigerate 4 hours to overnight.
3. Place lamb, onions  onto bamboo skewers, alternating lamb and onions until ingredients are used. Reserve remaining marinade and set aside.
4. Grill skewers until lamb is cooked through, about 8 minutes on each side. 

Inspired from: Mint Honey Lamb Skewers

Like what your reading? Share it!

Tweet

Jalapeno Garlic Chuck Roast

(Before Cooking)

This recipe I found was originally done as a pork shoulder. I decided to change it up a little bit and use this marinade on a chuck roast instead. Don't be afraid of the jalapeno. It really wasn't spicy at all, just good flavor from the marinade. It turned out pretty tasty.

Ingredients:

• 2 jalapenos, stem removed
• 4 cloves garlic
• 1 1/2 teaspoons Salt-Free/MSG-Free Original Mrs Dash (or original recipe used salt)
• 2 tablespoons vinegar
• 1/4 cup olive oil
• 2.5 pounds boneless chuck roast
• potatoes and carrots (optional)

Directions: 

1. Combine jalapenos, garlic, Mrs Dash/salt and vinegar in a food processor or blender. Pulse until jalapenos and garlic are finely diced. Transfer to a large bowl and stir in olive oil.
2. Use a knife to put shallow cuts all over the chuck roast. Place the roast in a food storage bag with the marinade. Close the bag and squish the marinade around the roast to coat completely. Refrigerate for 6 hours or overnight.
3. Preheat oven to 300 degrees.
4. Place the roast in a foil lined roasting pan. Pour the excess marinade over the top. Bake covered 2 to 2 1/2 hours then add potatoes and carrots. Keep an eye on the juice level - you may need to add a cup or so of water to give the vegetables something to cook in. Bake another hour or so or until vegetables and meat are tender. 

Inspired from Life's Ambrosia Jalapeno Garlic Pork Shoulder

Like what your reading? Share it!

Tweet

Copycat Sonny's Bar-B-Q Coleslaw

Ingredients:

• 1 small head of cabbage
• 1 carrot
• 2 green onions
• 1 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 4 tablespoons white sugar
• 1/4 tsp celery seed
• salt and pepper to taste

Directions:

1. Shred cabbage - depending on the texture you like, use either a knife and slice into ribbons or throw it in the food processor for a finer cut. I opted for the food processor.
2. Shred carrot - if you have the food processor out already, throw the carrot in also. Or you can use a hand grater.
3. Slice green onion - thin slices
4. Toss vegetables in large mixing bowl until evenly combined. (Easiest to use your hands)
5. Whisk together mayo, apple cider vinegar, sugar, celery seed, salt and pepper in a small mixing bowl until smooth.
6. Add dressing to the vegetables, toss until evenly coated.
7. Store in refrigerator until ready to serve. 

Courtesy of copycatrecipeguide.com

Like what your reading? Share it!

Tweet

Taco Seasoning Mix - MSG-Free

Yet another great way to control how you cook!

Yields 1 1.25oz taco seasoning mix pack (7 tsp total if you use the salt)

Ingredients:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt (optional)
• 1 teaspoon black pepper

Directions:

1. Mix all ingredients together and store in an airtight container.

Courtesy of: Accidental Mommies

Like what your reading? Share it!

Tweet

Dry Enchilada Sauce Mix - MSG-Free

Yields 1 1.5oz package of dry mix

Ingredients:

• 2 teaspoons mild chili powder
• 2 teaspoons paprika
• 2 teaspoons cornstarch
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons dried onion flakes
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne

Reconstitution

Directions:

• Mix all ingredients and store in an airtight container.

• To Reconstitute: 

1. Add 1 cup water or chicken broth and 8 oz tomato sauce to dry mix.
2. Simmer over medium heat until sauce thickens.

Courtesy of: The Inspired Budget

Like what your reading? Share it!

Tweet

Pina Colada

A tropical standard! Serves 4.
Ingredients:

• 4 oz (1 part) light rum
• 4 oz (1 part) cream of coconut
• 12 oz (3 parts) pineapple juice
• 1 small can pineapple chunks in water/own juices (if desired for taste/texture)
• Crushed ice

Directions:

1. Combine all ingredients in blender. I used the frozen drink option on my Oster Fusion Blender.
2. Blend at high speed until smooth
3. Serve in a tropical glass and add a decorative straw/umbrella
4. Enjoy!

Modified from recipe for Pina Colada found on Coco Lopez(TM) Cream of Coconut can. 

Like what your reading? Share it!

Tweet

Refrigerator Garlic Dill Pickles

Take advantage of local produce, especially during the summer! These wonderful refrigerator dill pickles are so refreshing! Another great way to control what goes into your diet.

Ingredients:

• 3-4 small pickling cucumbers, quartered into spears
• 1/8-1/4 sweet or Vidalia onion, thinly sliced, depending on how strong you want the onion flavor
• 2-3 cloves of garlic, mashed
• 1 tsp salt
• 1 tsp dill seed
• 1 tsp whole black peppercorns
• 1 bay leaf
• 2 tbsp white sugar
• 3/4 cup distilled white vinegar
• 3/4 cup hot water

Directions:

1. Pack speared cucumbers in a quart, wide-mouth Ball/Mason jar.
2. Put onion slices, garlic and bay leaf on top and in between spears.
3. In a bowl combine remaining ingredients and mix until sugar and salt dissolve. Pour over cucumbers.
4. Close jar tightly and put in refrigerator for at least 24 hours. 
5. Eat and enjoy!

• Suggestion for multiple jars: repeat step 3 separately for each jar to get a more uniform flavor in jar.
• Note: Pickles are good for at least 1 week (the expire when they lose crispness or start to smell different)

Courtesy of my friend Caitlin

Like what your reading? Share it!

Tweet

Onion Soup Chuck Roast

Ingredients:

Dry Onion Soup Mix - MSG-Free

• 1 packet/4 tbsp dry onion soup mix - see Dry Onion Soup Mix - MSG-Free
• 3 cloves fresh minced garlic
• 2 1/2 lbs boneless chuck roast
• potatoes and carrots

Directions:

1. Preheat oven to 300 degrees. Line roasting pan with aluminum foil.
2. Place meat in roasting pan. Sprinkle 1/2 onion soup mix on one side. Rub into meat. Flip meat over and rub in other half of soup mix. 
3. Follow the same procedure again with the minced garlic.
4. Bake covered for 2 1/2 hours. Place potatoes and carrots in roaster. Bake for another hour or so or until meat and vegetables are tender.

Like what your reading? Share it!

Tweet

Onion Soup Mix - MSG-Free

Ingredients:

• 2/3 cup dried, minced onion
• 3 teaspoons parsley flakes
• 2 teaspoons onion powder
• 2 teaspoons turmeric
• 1 teaspoon celery salt
• 1 teaspoon sea salt 
• 1 teaspoon sugar 
• 2 teaspoon ground pepper

Directions:

1. Mix all ingredients together.
2. Store in an air tight container in a cool dry place. If you have a vacuum food storage system (FoodSaver or equiv) that would be ideal. 
3. 4 tbsp of Mix equals 1 packet of onion soup mix.   

Adapted from Heavenly Homemakers

Like what your reading? Share it!

Tweet

Guest Post: Beef and Broccoli

     I'm so excited to announce my first guest post. A great friend of mine, Holly, approached me about writing a guest post a few weeks ago and I was curious as to what she would cook for you guys. I like her approach of a quick, easy, & healthy weeknight meal. Everyone enjoy!

     Hello to all the readers of No Utensil Unused! I'm Holly, and I'll be serving up a guest post or two. I'm always looking for recipes that are fresh and tasty for a weeknight. This is one of my favorite meals that is quick and is so much better than take out!

Ingredients:

• 1/2 - 3/4 lb stir fry beef strips
• 6 Tablespoons of your favorite soy sauce, divided
• pinch of ground Ginger
• 1 Tablespoon cornstarch
• 1 bag frozen broccoli stir fry vegetables
• Brown rice (boil in bag, baby!)

Directions:

1. Place uncooked beef strips in a bowl. Cover with 3-4 tablespoons of the soy sauce and let marinate for 20 minutes.
2. Cook the rice will the beef is marinating.
3. After the beef is done marinating, heat a wok or saute pan over medium heat,
4. Add beef, ginger, 2 tablespoons soy sauce, and cornstarch. Cook uncovered for 3-5 minutes, stirring occasionally.
5. Add the bag of frozen vegetables, stir the mixture and look uncovered cook for 5 minutes, stirring occasionally. 
6. Serve over rice.

Like what your reading? Share it!

Tweet