Super Easy Lemon Pepper Seasoning Blend is the latest condiment to be perfected in my household. Both my husband and I have been wanting to develop this one for a while, and we finally did it! 

We were both really excited about this one, because we use a lot of lemons in our household, and this spice blend was a natural fit for us. It is simple to make, stores well, and even makes an excellent holiday gift for those who can be hard to shop for. 

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Have you tried making this Super Easy Lemon Pepper Seasoning Blend yet? Come on in and let me tell you about it! 

Super Easy Lemon Pepper Seasoning Blend Ingredients 

Lemon Peel, dried, ¼ cup 

Black Pepper, 1 ½ teaspoon 

Salt, 1 tablespoon 

Thyme, dried, ½ teaspoon 

Garlic, minced, ½ tablespoon 

Onion, minced, ½ tablespoon 

Super Easy Lemon Pepper Seasoning Blend Directions 

Measure out all of the above ingredients and mix together. Store in an airtight container like this until you are ready to use. This blend should be stored easily for at least one year, if not longer. 

When you are ready to use, measure out the desired amount and use a spice grinder to blend it up and then add to your favorite recipes! 

Recipe Notes 

You can use garlic and onion powder if that is what you have. I like to use minced, because it retains more flavor until you grind it into a powder yourself. 

Once you grind the lemon peels, they have such a nice, bright, citrus flavor that is a perfect way to highlight any dish you’re making. 

I love to use it on chicken, especially fried chicken. Mix this blend with some flour to season it, dredge and then fry. My husband frequently requests this one, and it makes a great late night snack with chicken tenders. 

I have also started tossing this and some olive oil on asparagus before roasting it in the oven. Which is a perfect and simple way to dress up this vegetable side dish. 

Why I Love This Recipe 

I especially love this recipe because it is easy to control the salt in it, and can be adjusted as necessary. That is one of my biggest complaints about commercially made spice blends, is that they can be a salt bomb, and it can ruin a dish. With this, you can make it to fit your taste. 

I also really appreciate the fact there are no additives in this recipe, as there are in commercially made spice blends. Oftentimes it is impossible to read the label and actually know what is in it. They all basically say, salt, something I can’t pronounce, and other natural flavors. Which doesn’t tell you anything. With this recipe, you are in complete control of what you’re making and what is going into your food. 

Being able to make spice blends from my pantry ingredients makes both the prepper and homemaker in me very happy, because I’m able to create something amazing without breaking the bank. Commercially made spice blends are expensive, especially when you can do it yourself. I call it an overpriced convenience, and not a good use of my money. 

Homemade spice blends also make a really great gift during the holidays. We all have that person who is impossible to shop for on our list. Why not make something homemade instead of stressing about a store-bought gift they may or may not like? All it takes is a glass jar, a nice label, a few minutes to mix everything, and you’re all set. I always think of things like this around father’s day as well, for those dads who love to grill. 

It is Vegan! 

This recipe is completely vegan and gluten-free. It is totally vegan as it is, and you certainly don’t have to use it on meat or seafood. It is just as delicious in vegan dishes as it is in meat recipes. 

Discussion 

Have you tried making this Super Easy Lemon Pepper Seasoning Blend yourself yet? Did you add, subtract, or substitute anything in it? Are you a fan? Let me know your thoughts in the comments! 

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Deliciously Easy Barbecue Dry Rub is my latest recipe. My favorite person called me and asked me for a dry rub recipe because he was going to smoke a pork shoulder and needed my help. That was what prompted me to create this recipe. 

My husband tried it with me and loved it. Needless to say, we’re making a pork recipe this week as well. It is so simple and delicious, and really perfect for pork because of the sweetness in it. 

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When talking to my favorite person and he asked me for this recipe, I went looking through my blog to see what I had. Yes, I read my own blog to find my recipes. I should write them down, but I often use my blog for that purpose just as much as anyone else. I knew I wanted to create something relatively sweet, with fennel and celery seed in it. I must admit that I absolutely love the addition of the cloves when using this with pork. 

Have you tried this Deliciously Easy Barbecue Dry Rub? Come on in and let me tell you about it! 

Deliciously Easy Barbecue Dry Rub Ingredients 

Salt, 1 tablespoon 

Pepper, 1 tablespoon 

Paprika, 1 tablespoon 

Ancho Chili Powder, 1 tablespoon 

Brown Sugar, 1 tablespoon make your own with this recipe 

Minced Garlic, 1 teaspoon 

Minced Onion, 1 teaspoon 

Mustard Powder, ½ teaspoon 

Fennel Seed, ½ teaspoon 

Celery Seed, ½ teaspoon 

Whole Cloves, ½ teaspoon 

Cinnamon, ¼ teaspoon 

Deliciously Easy Barbecue Dry Rub Directions 

Measure out all of the ingredients and put them into a spice grinder. Grind it until they are all ground into a fine powder. Whisk it to make sure it is well-combined. 

Store in an airtight jar like this until you are ready to use. Always store spices in a cool dark place.

Use it on anything that you want. 

Recipe Notes 

I made this recipe to be a bit on the sweeter side because it was specifically requested for a pork shoulder. But you can easily change it up to fit your own taste preferences. 

If you want it to be less sweet, leave out the cinnamon and cloves. You can substitute cayenne pepper in place of paprika for some added heat. 

That is the beauty of making your own spice blends! It can be customized to fit your taste preferences, or even dietary needs, like leaving out the salt, for example. Take this recipe and use it as a base. Add, subtract, and substitute as you choose to fit your own preferences. 

Why I Love This Recipe 

I absolutely love making my own custom spice blends instead of buying a commercially made mix at the grocery store. I know what is in mine, and I can control the ingredients. Too many times commercially made blends are salt-heavy and don’t actually tell you everything that is in it. This way, it comes out exactly how I want it. 

It is also cheaper to make my own blends. Why pay someone else to mix ingredients I already have in the pantry? This saves me money, making the homemaker in me very happy! 

It is also really easy to make. All you need is the spices and a spice grinder. That’s it. It only takes a few minutes to make something delicious. 

It is Vegan! 

This recipe is vegan as it is. I created and customized this specific blend for the purpose of smoking a pork product. But that doesn’t mean it can’t be used on vegan dishes. I would totally use it on cauliflower steaks, for example. I can see it being delicious in vegan dishes just as well as meat dishes. 

Discussion 

Have you tried making this Deliciously Easy Barbecue Dry Rub? Did you make any changes or substitutions? Are you a fan? Let me know your thoughts in the comments! 

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Easy Delicious Homemade Seasoned Salt is my new favorite recipe. I know, I say that often, but I also really enjoy creating homemade spice blends in my kitchen. 

Seasoned salt is typically a blend of salt, pepper, and a few other herbs and spices. I’ve never been a fan of the store bought kinds, and so I found this to be a really fun challenge to create a blend that I did enjoy. Seasoned salt can be used on anything you want. There is no limit to what you can do with it! 

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Have you tried making this Easy Delicious Homemade Seasoned Salt yet? Come on in and let me tell you about it! 

Easy Delicious Homemade Seasoned Salt Ingredients 

Salt, ¼ cup 

Black Pepper, 1 teaspoon 

Brown Sugar, 2 teaspoons, make your own with this recipe if you run out 

Sugar, 2 teaspoons 

Minced Garlic, 1 teaspoon 

Minced Onion, 1 teaspoon 

Paprika, 1 teaspoon 

Ancho Chili Powder, 1 teaspoon 

Turmeric, ¼ teaspoon 

Fennel, ¼ teaspoon 

Celery Seed, ⅛ teaspoon 

Easy Delicious Homemade Seasoned Salt Directions 

Using a spice grinder, measure out the minced onions, garlic, celery seed, and fennel. Grind until it has a powder consistency. You can use garlic and onion powder if that’s what you have. I just prefer the taste of fresh ground spices whenever possible.  

In a mixing bowl, whisk all of the ingredients together until well combined. Transfer to an airtight container like this and store in a cool dry place. 

Recipe Notes 

My preference whenever I’m making homemade spice blends is to use whole spices instead of pre-ground spices. Because the flavor is so much more concentrated when you grind them yourself. But you can certainly use whichever one that you have on hand. 

This recipe can be tweaked in any way you want to fit your own personal preferences. If you want it spicier, add in some cayenne pepper or grind red pepper flakes. Spice blends that you make at home mean you control exactly what is going into it instead of letting someone else do it for you. 

Why I Love This Recipe 

You can totally customize this recipe to fit your taste. I looked at several recipes for inspiration before I started developing this one, and they all called for a lot more pepper than I put in mine. But it totally blew out my palate and that was all I tasted. So I changed it until I was happy. There is no reason that you can’t do the same thing! 

One of my biggest pet peeves is reading a product label of a commercially made spice blend, and not having any idea what is actually in it. They all say something along the lines of “salt and other spices.” Which doesn’t tell me anything. I like knowing what is in my food, and being able to control what I’m eating. This is also essential if you have any kind of food allergies as well. 

Whenever I develop a brand new recipe like this, it makes both the prepper and the homemaker in me very happy. I love learning new skills because it boosts my confidence. Making things from scratch cuts down on both cost and eating prepackaged or commercially made foods, and knowing what is in my food, that fits my specific taste preferences. I think it is all a win-win! 

Making spice blends is not only cheaper than buying a commercially made product, it means that when I run out, I don’t have to run to the grocery store because I can make more myself. Nothing is worse than running out of something mid-recipe and not being able to fix the problem by making more myself. 

This recipe is completely vegan. I used it on some steaks last night, but that doesn’t mean it has to be used on meat. It is perfect for seasoning anything. I’m going to give it a try the next time I make cauliflower. 

Discussion 

Have you tried making this Easy Delicious Homemade Seasoned Salt yourself yet? Did you make any changes to fit your taste preferences? Are you a fan? Let me know your thoughts in the comments! 

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Easy 3 Ingredient Homemade Mustard is the latest condiment that I’ve made from scratch. After doing so, I am simply blown away by how easy it is, and I will honestly never buy it from the grocery store again. It really is just that easy! I have no clue why everyone doesn’t make it themselves now. 

My favorite part about this recipe is that once you learn the basics and how to make it, you can start experimenting and changing it up! That opens up a whole world of possibilities and flavor combinations. 

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Have you tried making this Easy 3 Ingredient Homemade Mustard? Come on in and let me tell you about it! 

About Mustard 

Mustard, especially yellow mustard, is something we all remember as kids. It has always been a staple condiment for so many things from burgers and hotdogs to potato salad and so much more. My sister in-law puts mustard on her grilled cheese sandwiches. What is your favorite way to enjoy classic yellow mustard? 

Mustard has been described as pungent, spicy, hot, or even sharp. It is fairly similar to the flavor profiles of horseradish or wasabi. 

There are three different types of mustard seeds, yellow, brown, and black. You can make mustard from whole mustard seeds just as easily as you can ground powdered mustard. It just results in the texture being grainy instead of smooth. I use brown mustard seeds to make cranberry mustard every year during the holidays. 

The most basic mustard recipes start with mustard and a liquid. Simple, right? It is. 

Yellow mustard seeds are the most widely available and most popular of the mustard seeds. 

Brown mustard seeds are more pungent and amazing for grainy mustard blends. 

Black mustard seeds are a little bit harder to find. They are popular in Asian and Middle Eastern cooking, and more pungent and stronger in flavor than yellow or brown mustard seeds. 

I like buying whole mustard seeds as often as possible, because whole spices last much longer in the pantry than pre-ground versions. Why not start with the best possible ingredients? It is easy to grind mustard seeds into powder. 

Easy 3 Ingredient Homemade Mustard Ingredients 

Mustard Powder, ¾ cup 

White Vinegar, ½ cup 

Water, 1 cup 

Optional Additions 

Turmeric, 1 teaspoon 

Garlic Powder, 1 teaspoon 

Salt, ½ teaspoon 

Cayenne Pepper, ¼ teaspoon 

Paprika, ¼ – ½ teaspoon 

Easy 3 Ingredient Homemade Mustard Directions 

In a mixing bowl, combine all of the ingredients together and whisk until it is smooth and there are no lumps. 

Pour the mixture into a sauce pan and bring to a quick boil. Reduce the heat and simmer gently on a low heat, until you reach your desired thickness and consistency. 

This can take anywhere from 10-30 minutes, which is dependent on the size of your pan and how high you simmer it. A wider pan and higher heat will take less time. If you are brand new to this, I recommend going for a very low heat, like 1-2 and stirring often, so you can really pay attention to the consistency. 

Remove from the heat and allow it to cool. Store in an airtight container in the refrigerator. This Easy 3 Ingredient Homemade Mustard will continue to thicken as it cools. 

It should be stored in the refrigerator for 1-2 months without issues. Just make sure to refrigerate it promptly once it is cooled completely. 

Recipe Notes 

From my own personal experience, I’ve noticed that I want to end cooking with a still semi-runny or thin consistency, because the mustard will continue to thicken as it cools. Cooking it to exactly where I wanted it produced a very thick paste because of this. If you’re new to making Easy 3 Ingredient Homemade Mustard, it may take some trial, error, and patience. But that is part of the fun! 

I love the fact that you really only need three ingredients, which are pantry staples. But you can certainly add and change things up. My favorite so far has been to add turmeric and garlic powder to my recipe. 

Adding in cayenne or paprika will give you a little heat, or change it up and go with smoked paprika for an added depth of flavor. 

The texture of this mustard is noticeably grainer than what we typically buy from the grocery store. That is because it isn’t overly processed or strained. You can certainly put it through a fine mesh strainer if you would like. I tried it and really didn’t notice much difference, and so I haven’t done it again. But I only passed it through once. It may take a couple of times to get that smooth texture. But I also prefer the slightly grainy texture, because that shows it is homemade and gives it character. 

Thickening Your Easy 3 Ingredient Homemade Mustard 

I’ve seen some recipes that call for flour to thicken the mustard. It isn’t necessary, and I do not recommend it. This mustard will thicken just fine with some simple time and patience. That’s it. 

Thickening time has to do with heat, as I noted earlier. The wider the pan or pot used and higher heat used, the faster it will go. I used a small sauce pot and went on a really low heat, and it took quite a bit of time. But that is what I wanted the first couple of times, because I wanted to see it and really pay attention and control how quickly it reduced. 

I also noticed that when I turned the heat up, the mustard would bubble and splatter the same way that spaghetti sauce does when the heat is too high. Which is another reason I recommend reducing it on a low heat. 

Experimenting 

Once you know how to make this basic recipe, you can start tweaking and playing with it. That opens up a whole world of possibilities and flavor combinations. Which can be a lot of fun to play with. 

Instead of water, try substituting it for wine or a light beer. There are many options for flavorful liquids, such as fruit juices, alcohol, and more, that will achieve the same results with different flavors. 

For vinegar, you can also use apple cider vinegar, or any other flavor of vinegar. There are a ton of options for flavored vinegars, so give it a try and change it up a bit!

Turmeric adds color and makes the mustard a much more vibrant yellow color, but you can add whatever spices that you want to it, to make it basic, spicy, or whatever you want. My favorite so far has been the combination of garlic powder and turmeric, but I plan on my next batch having paprika in it, and then I’ll try adding heat. You can certainly try adding a hotter chili powder, like habanero powder or ghost pepper powder. 

Why I Love This Recipe 

I’ve written about a ton of other options and ways to change up this recipe, but at the end of the day, it is a mere three ingredients, a little mixing, and then simply reducing it to thicken on the stove. It really can’t get much easier than that! I love limited ingredient recipes. 

Anybody of any skill level can make this mustard recipe! Even if you don’t think you can, trust me when I say, you absolutely can. Give it a try! Be patient as it reduces, but seriously, give it a try. This is one of those recipes that absolutely anyone can make, and should be making instead of buying it at the store. Right now I am kind of mad at myself for not trying this much sooner. It really is just that easy. 

I also love that everything needed for this recipe is already in my pantry, so I can make it whenever I want to, without an extra trip to the grocery store. Because I always have the ingredients necessary to make this Easy 3 Ingredient Homemade Mustard, it saves me money because I’m not buying a commercially made product from the grocery store. 

Making things from scratch and knowing exactly what is in the food I am eating makes both the homemaker and prepper in me very happy. 

It is Vegan!

This Easy 3 Ingredient Homemade Mustard is completely vegan! Our best friend is vegan, and I often find myself checking ingredients and looking to see if it is vegan, or what substitutions can be made to make it so. My husband also notes this and comments on it.

Discussion 

Have you tried making this Easy 3 Ingredient Homemade Mustard yourself yet? Did you make any changes to the recipe? Are you a fan? Let me know your thoughts in the comments! 

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Easy Apple Jalapeño Barbecue Sauce is my new favorite condiment. This one is the perfect blend of sweet and spicy, with just enough kick to wake you up, but not so hot that it burns your face off. 

I just finished making a Jalapeño Cheddar Cheese Bread, and had some extra jalapeños that needed to be used up, and this was such a fun way to use them. It is really simple to make, and is the perfect addition to any meal. Use it for grilling, dipping, whatever you want! You can’t go wrong when it comes to making your own amazing barbecue sauce. 

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Have you tried making this Easy Apple Jalapeño Barbecue Sauce? Come on in and let me tell you about it! 

Easy Apple Jalapeño Barbecue Sauce Ingredients 

Jalapeño, 2, finely diced with the seeds removed from one

Shallot, 1, finely diced 

Garlic cloves, 3-4, depending on the size, smashed 

Ketchup, 1 ½ cups 

Apple Juice, 1 cup 

Apple Cider Vinegar, ⅓ cup 

Brown Sugar, ¼ cup make your own with this recipe 

Molasses, 2 tablespoons 

Salt and Pepper, to taste 

Garlic Powder, 1 tablespoon 

Onion Powder, 1 tablespoon 

Celery Seed, 1 teaspoon 

Coriander, 1 teaspoon 

Ancho Chili Powder, ½ teaspoon 

Olive Oil, 1 tablespoon 

Easy Apple Jalapeño Barbecue Sauce Directions 

Start with dicing up the jalapeño, shallot, and smashing the garlic. For this, I removed the seeds of 1 jalapeño and kept the other one. This provided a slightly spicy, but still very mild sauce. You can certainly customize this to fit your taste by removing all the seeds or leaving them all in. It is totally up to you. 

For the garlic, be careful if you choose to mince or dice it. Because the smaller the pieces are, the more likely it is to burn in the pan. I like to take my knife, turn it sideways, and smash the garlic that way, tapping the knife gently with the palm of my hand. That leaves it whole, so it won’t burn, but still allows the natural oils and flavor to come out into the sauce. 

In a mixing bowl, measure out all of the liquid ingredients. The liquid ingredients would be ketchup, apple juice, apple cider vinegar, and molasses. 

In a second mixing bowl, measure out the dry spices. I like to have all the prep work done and ready before starting the sauce because I can’t forget any ingredients that way. 

Add the olive oil into the frying pan and turn the heat to medium-high. Once the oil is heated up, add in the jalapeño, shallots, and garlic. Saute them until they start to char a bit on the edges and look brown. 

You will want to open a window as you’re cooking the jalapeños because the smell can be overpowering and hurt your nose and throat. Remember these are spicy peppers, so try not to breathe too much in at this point. 

Now it is time to add in the liquids. They should start bubbling pretty quickly. You’ll want to turn the heat down to medium-low at this point and stir everything together. 

Next add in the dried spices and stir until they are well-combined. 

Let the sauce simmer over a medium-low heat for 25-30 minutes until it has reduced to the consistency you like, stirring occasionally. 

Once it has reduced and you’re happy with it, remove it from the heat and let it cool down for a few minutes. Normally I’m prepping dinner as I’m making my sauces, so I don’t time it. I just sort of set it off to the side and forget about it until I have a free minute to finish it. 

At this point you’ll need a mixing bowl, a strainer, and a spatula. 

Place the strainer over the mixing bowl and pour the sauce into the strainer. Use the spatula to push the sauce through the strainer, with the sauce going into the mixing bowl and leaving just the solids in the strainer. 

Be patient with this part, as you’ll need to keep pushing and mixing the solids to get all of the liquids out and into the mixing bowl. I give mine anywhere from 5-10 minutes when I make any type of sauce. Making sauce is always an exercise in patience when you reach this step, but that is what gives you the perfect saucy texture and consistency. Nobody wants a lumpy sauce! 

Once you are done, transfer the sauce into an airtight container to store in the refrigerator. These are my favorites. This Easy Apple Jalapeño Barbecue Sauce can be stored for up to 2 weeks in the refrigerator. 

I like to let mine chill in the refrigerator overnight before using it, but you can certainly use it immediately. It is completely up to you. 

Recipe Notes 

One of my favorite things about this Easy Apple Jalapeño Barbecue Sauce or any sauce recipe I make is that it can easily be customized to fit your taste preferences. Want extra spicy? Add in another jalapeño. Want it mild? Leave out all the ribs and seeds. 

You can also add in some more ancho chili powder, or cayenne pepper to give it some extra spice. 

You can also customize the apple juice that you use. I haven’t tried this,  but I’ve seen plenty of apple juice blends with another fruit in it, and you can certainly use one of those for an added depth of flavor or to simply change it up a little bit when you make this sauce.

The possibilities for customization can be really fun! 

Why I Love This Recipe 

This is such an incredibly simple recipe to make yourself. I am a huge fan of making my own sauces and spice blends, because I know exactly what is going into it, and I can control the flavor and salt levels. Plus it is often cheaper than buying a commercially made sauce. Which makes the homemaker in me very happy. 

This recipe may seem daunting, but just focus on prepping everything first by dicing the veggies and measuring everything out and you’ll do just fine. That’s all it takes. 

It Is Vegan! 

This recipe is naturally vegan, so you don’t have to make any substitutions or changes to serve it to your vegan friends, or to fit into your own vegan diet. Our best friend is vegan, and I must admit that I’m always excited about recipes that I can share with him that fit into his lifestyle. His favorite so far has been my blueberry barbecue sauce that he made for his last birthday party. 

My husband, Nathan, always notices when a recipe is vegan, or will ask about substitutions for our friend and how to change it if necessary. We both pay so much more attention to that because of our bestie.

Discussion 

Have you tried making this delicious Easy Apple Jalapeño Barbecue Sauce yourself yet? Are you a fan? Did you make any substitutions? Let me know your thoughts in the comments! 

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The Cooking Wife is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, at no added cost to you.

Easy 9 Ingredient All Purpose Seasoning is my latest creation. I love a good seasoning blend, and this was one of those random ones I decided to try one night because I was out of everything I had previously made, so it was time to invent a new one. 

What I love about this recipe is that it is versatile. I’ve used it on pork chops, burgers, fries and tater tots, and many other things. The list of ways you can use this spice blend are endless. 

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Have you tried making this Easy 9 Ingredient All Purpose Seasoning yet? Come on in and let me tell you about it! 

Easy 9 Ingredient All Purpose Seasoning Ingredients 

Salt, 1 tablespoon 

Sugar, 1 tablespoon 

Fennel, 1 teaspoon 

Parsley, ½ teaspoon 

Celery Seed, 1 teaspoon 

Black Pepper, ¼ teaspoon 

Minced Onion, 1 teaspoon 

Minced Garlic, ½ teaspoon 

Ancho Chili Powder, ½ teaspoon 

Easy 9 Ingredient All Purpose Seasoning Directions 

Measure out all of the ingredients. 

Using a spice grinder, blend all of the ingredients until they have a powder consistency. 

Use this spice blend on anything you want and enjoy! 

Store in an airtight container like a mason jar. These are my favorites. 

Recipe Notes 

I used whole spices as much as I could instead of pre-ground ones, because I think grinding spices fresh gives it a much different taste. You can certainly use pre-ground spices if that is what you have though. 

For the pepper, I used whole peppercorns and ground them fresh. When measuring, don’t overfill the measuring spoon on this one. I made this once with a more tightly packed measuring spoon and it really overpowered the rest of the spices. If that happens for you and you dislike it, try it again and use less pepper. Be prepared to try it again if necessary. 

It is important to grind everything in a spice grinder, because it gives all of the spices the same consistency and they mix better that way. 

Why I Love This Recipe 

I am a huge fan of making my own spice blends at home instead of buying commercially made products in the grocery store. I dislike the fact that those blends never actually tell you what is in it, and are often very salty. When I make my own, I know exactly what is in it, and I can control the outcome, and especially the salt level. 

I also think creating unique spice blends at home is just fun. It is often an experiment and if it isn’t good, I can simply start over. Does anyone else enjoy kitchen experiments? 

This is a recipe that I’ve used in many applications. From pork chops, to burgers, and as a french fry seasoning. It combines some of my favorite ingredients, like fennel seed and celery seed. My husband, Nathan, loves both of those as well. The fact my husband loves it makes the homemaker in me very happy because I am making something for my family instead of buying it in the store. 

The combination of salt and sugar really lends itself to developing a perfect crust and caramelization on a piece of grilled meat, like a pan seared pork chop. 

Vegan 

This Easy 9 Ingredient All Purpose Seasoning is completely vegan as it is. You can certainly keep it that way and use it on any vegan or veggie dish you choose. I’ve used it on meat many times, but that doesn’t mean it is limited to that. Enjoy it on vegan dishes too! 

Makes a Great Gift 

How often have you bought a pre-made spice blend for someone as a Christmas or Father’s Day gift? I’ve done it myself, especially for those in the family that seem impossible to find a good gift for. Instead of buying it, why not make this recipe? 

If you’re giving this as a gift, I would recommend leaving the spices whole, as it will look prettier in the jar and have a fresher taste when it is ground. Just give the recipient instructions to blend it all together in a spice grinder when they are ready to use it. 

Discussion 

Have you tried making this Easy 9 Ingredient All Purpose Seasoning yourself yet? Are you a fan of making your own spice blends? Did you make any additions or substitutions to it? Let me know your thoughts in the comments! 

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The Cooking Wife is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, at no added cost to you.

Deliciously Easy Blueberry Barbecue Sauce is my latest condiment to be perfected in my home. I must admit, I really love this one! I hope you do too, because it will go with anything. 

A while ago, my favorite person asked me if I had any good barbecue sauce recipes, and I didn’t. So he challenged me to develop a new one, which has turned into several now, with others in progress. This one reminds me a lot of my raspberry chipotle barbecue sauce. 

This deliciously easy blueberry barbecue sauce is perfect for grilling, dipping, and anything you want it for. The best part is, anyone of any skill level can make this sauce. There is no reason to buy a commercially made product when this recipe is so easy to do at home. 

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Have you tried making this deliciously easy blueberry barbecue sauce yourself yet? Come on in and I’ll show you just how easy it is! 

Deliciously Easy Blueberry Barbecue Sauce Ingredients 

Shallots, 2 medium ones, peeled and finely diced 

Jalapeño, 1 finely diced, and the seeds removed 

Olive Oil, 2 tablespoons 

Garlic cloves, 2, finely diced you can also use garlic paste if desired 

Blueberries, 3 cups, fresh or frozen 

Sugar, ¼ cup 

Maple Syrup, ¼ cup 

White Vinegar, ¼ cup 

Salt, ¾ teaspoon 

Black Pepper, ¼ teaspoon, ground 

Coriander, ½ teaspoon, ground 

Ancho Chili Powder, ¼ teaspoon you can also substitute cayenne pepper if desired 

Cinnamon, ¼ teaspoon, ground 

Cilantro, ¼ teaspoon, dried 

Deliciously Easy Blueberry Barbecue Sauce Directions 

This recipe reminds me of baking with the way I started it. Measure out the dry ingredients in a bowl, and the wet ingredients in another bowl. Set aside the blueberries in a third bowl. 

Now it is time to get started! 

Start by finely dicing the shallots and Jalapeño. If you desire a hotter sauce, feel free to leave the seeds in. If you want a more mild sauce, remove the seeds and ribs. Without the seeds, you can taste the jalapeño, but it is merely flavor. Which was how I preferred this one. 

Saute them in a pan with the olive oil over medium-high heat until they are tender. This takes just a few minutes, maybe 4-5, at most. Stir in the garlic, and you can either dice a couple of cloves or use paste. It is totally up to you. Saute this for another minute. 

Add in the blueberries and stir them. 

Next, add in all of the wet ingredients. Wet ingredients would be maple syrup and vinegar. Stir again to start mixing. 

Now it is time to add in all of the dry ingredients. Dry ingredients are the sugar, salt, pepper, coriander, ancho chili powder, cinnamon, and cilantro. 

Bring this mixture to a simmer over medium-high heat. Once it starts to bubble and you can see the blueberries starting to pop and break down, reduce the heat to medium-low and stir it periodically as it simmers for 20 minutes. 

The mixture should be thickened quite significantly from when you started. If it isn’t thickened to your liking, let it simmer for another 5 minutes, or until you have reached the desired consistency. I was very happy at the 20 minute mark. 

Remove the sauce from the heat and let it stand for a few minutes to cool down. 

Once the sauce is cool, pull out a mixing bowl, strainer, and spatula. Hold the strainer over the mixing bowl and pour the mixture into it. Using the spatula, start mashing the blueberry mixture through the strainer. This will then drain through the strainer into the mixing bowl, leaving just the solids in the strainer. 

Be patient with this part, as it can take a solid ten minutes to get it all. Making sauce is always an exercise in patience, but this is what will create the perfect texture and consistency. 

Once you are done, discard the solids from the strainer, and transfer the sauce into an airtight sealed jar. These are my favorite! 

Refrigerate any leftover sauce for up to one month. Although I’m doubtful that it will last that long. I know it won’t be at my house! 

Recipe Notes 

If you want a spicier sauce, keep the seeds in when you saute the jalapeño. I wanted the flavor versus the heat in mine, so I removed the seeds. You can also add in some cayenne pepper to your spices. I would use ¼ teaspoon in addition to the ancho, or some red pepper flakes. 

You can use either fresh or frozen blueberries, it really doesn’t matter. I use frozen when blueberries are not readily available in the grocery store. They work just fine, and I always tell people to use what you have. 

Why I Love This Recipe 

My husband is a huge blueberry fan. I’m normally not, but I’m always looking to develop recipes that incorporate his favorite foods. This one is definitely my favorite so far! Because it is the perfect combination of sweet, savory, and spicy, mixing into a very versatile sauce. 

This is such a simple recipe to make, and I had every ingredient in my freezer and pantry. I could create this amazing sauce without having to make an extra trip to the grocery store! Given how easy it is, there is absolutely no reason to purchase a commercially made sauce when anyone with any skill level can make this sauce at home with no trouble. 

I used this recipe to dip fried chicken into when I first made it, and it was perfect. I can definitely see using it to coat some chicken wings later when we start grilling outside. It would also be perfect on burgers, and so much more. Anytime you need an amazing and unique barbecue sauce recipe, this one is it! 

Given that this is a homemade recipe, I know exactly what is going into it. This makes both the prepper and homemaker in me very happy. Because it is something I can make myself that is delicious and with minimal effort. 

This sauce is also completely vegan! One of our best friends has chosen to be vegan, and that was something my husband noticed about this recipe once we had made it. He mentioned that I needed to send it to this friend once I published the recipe. I don’t know about anyone else, but I’m always excited when I can create a naturally vegan recipe that is this flavorful and delicious. 

Deliciously Easy Blueberry Barbecue Sauce Discussion 

Have you tried making this recipe yourself yet? Are you a fan? Do you prefer a mild or spicy barbecue sauce? Did you make any substitutions? Let me know your thoughts in the comments! 

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Vegan lemon poppyseed muffins are easily my new favorite dessert! I’ve always loved lemon desserts over pretty much every other option, so this was a natural fit for me to try. Making substitutions to make it completely vegan is really easy, and they come out moist and perfect. 

The fresh lemon juice in it really pops for a delicious flavor. This will be a crowd-pleasing recipe no matter if you’re vegan or not!

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Have you tried these vegan lemon poppyseed muffins? Come on in and let me show you how easy and fun they are to make! 

Vegan Lemon Poppyseed Muffins Ingredients 

Flour, 2 cups 

Sugar, ⅔ cup 

Poppy seeds, 2 tablespoons 

Baking Powder, 2 ½ teaspoons make your own with this recipe

Salt, ½ teaspoon 

Applesauce, 1 cup 

Oil, ⅓ cup you can use any neutral flavored oil, canola, vegetable, grapeseed, coconut 

Almond milk, ¾ cup 

Lemon juice, ¼ cup 

Lemon extract, 2 tablespoons 

Lemon zest, 1 tablespoon, or the zest of one lemon 

Lemon Glaze Drizzle 

Powdered sugar, ½ cup 

Lemon juice, 1 tablespoon 

Vegan Lemon Poppyseed Muffins Directions 

Preheat the oven to 400 degrees. 

Start with all of the dry ingredients in a mixing bowl. 

Next, whisk the wet ingredients in and mix until just combined. Don’t over mix, or the muffins will become dense and not rise as well. 

Scoop into muffin cups. I love these silicone cups. This recipe will make 12 regular size muffins.

Fill the cups until they are about ¾ full, as they will rise and need space to do so. 

Put the muffins in the oven at 400 degrees, then reduce the heat to 375 degrees. 

Bake at 375 for 20 minutes. If you’re making mini muffins, start checking at 15 minutes. The time may vary by a couple of minutes depending on your specific oven, the size and how full the muffin cups are filled. 

Using a cake tester, poked into the center of a muffin, it should come out clean when the muffins are done. 

Lemon Drizzle

Mix together the powdered sugar and lemon juice to create a delicious drizzle that really makes the flavor of these muffins pop. 

You can wait for them to cool completely then splash over the top of the muffins using a whisk or a fork. Or you can drizzle when they’re warm so the drizzle will soak into the top of the muffins. It is up to you. When they’re fully cooled, the lemon drizzle will be more aesthetically pleasing, but I prefer the way it soaks in when they’re warm. 

Recipe Notes 

Be sure to start the oven at 400 and then reduce to 375. This will help the muffins to rise better when they first go into the oven, being at a higher temperature. 

Don’t over mix the batter, as they will come out dense. Mix just enough to combine everything and then stop. Nobody wants a dense muffin! 

If you’re wanting to substitute the applesauce, whatever you choose should be the equivalent of two eggs. 

Do not use almond flour without researching the ratio for substitution. I haven’t tried it myself, but I’ve read about others who have and it didn’t come out correctly. Just be sure you have the proper ratio and you can certainly swap regular flour for almond flour. Otherwise the batter will come out too wet. 

If you are wanting to simply make these without vegan substitutions, swap the applesauce for two eggs, and the plant based milk for traditional cow milk. 

What Makes Them Vegan 

My husband asked me when I was making these what substitutions were made to make them vegan. The answer is simple, the applesauce is substituted for eggs, and the almond milk for cow milk. That’s it! 

Which is exactly how I like my vegan recipes. With simple substitutions that aren’t processed or take any extra work to make instead of a traditional recipe. 

Why I Love This Recipe 

I love this recipe because it is so simple to make. I’ll be the first to admit that I’m a lazy baker, and this recipe is simply perfect for that. Mix everything together, pop it in the oven, and call it a day! 

Because this recipe is so simple to make, anyone with any level of baking skills can make it themselves. Even if you’re the person who can burn water, you can seriously make these muffins. You don’t have to be Betty Crocker to make tasty muffins. 

My husband is nowhere near vegan, quite the opposite, and he absolutely loved these muffins! They are so, so tasty, and will definitely be a crowd-pleaser, no matter the dietary choices or preferences. 

Our best friend is a vegan, and I love developing recipes that I can make when he stops by, and he can take this recipe to share and make for others as well. It can sometimes feel like a daunting task to make tasty foods when you have that one vegan person in your circle, if that is a friend or family member. 

I am beyond excited that this is a recipe everyone can enjoy, no matter if you’re vegan or not. 

I found that these are a perfect way to start the day, and aren’t just a dessert. They can be an amazingly simple breakfast that you can grab and go on your way out the door on busy mornings. That is perfect for school age children as well, if they are late for school and need something to eat without taking any extra time. 

Discussion 

Have you tried making these vegan lemon poppyseed muffins? Are you a fan? Let me know your thoughts in the comments! 

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Garlic roasted potatoes are a new favorite side dish in my house, and have made a place in our normal meal rotations. 

Nathan loves them for the super crispy texture that comes from roasting them in the oven, almost like fried potatoes. They have a crispy outside and are tender on the inside. I love them because they are so easy to prepare and make, requiring very minimal effort. 

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Have you tried these garlic roasted potatoes? Come on in and let me tell you about it! 

Garlic Roasted Potatoes Ingredients 

Potatoes I typically use red potatoes for any recipe where I roast them in the oven. I’ve also used fingerling potatoes and sliced them thin, almost like potato chips and loved them in this recipe. Use whatever you have at home though, as it’ll work just fine. Russets are great for this. 

Olive oil, 2 tablespoons 

Salt, 1 teaspoon 

Ancho Chili Powder, 1 teaspoon you can substitute smoked paprika for the ancho if that’s what you have in the pantry. 

Black Pepper, 1 teaspoon I like black pepper, but if you don’t enjoy it as much, cut the amount back to ½ a teaspoon. 

Garlic, 4 cloves, minced fine 

Parsley, ¼ teaspoon

Thyme, ½ teaspoon 

Garlic Roasted Potatoes Directions 

Preheat the oven to 400 degrees. 

Lightly spray a baking sheet with cooking oil and set it aside. 

Peel and cut the potatoes, placing them in a mixing bowl with cold water and letting them soak for at least 30 minutes. I start doing this, then wander off to do something else outside the kitchen, then return to prep my actual dinner and they’re perfect. 

Using a kitchen towel, arrange the potatoes on it so they can dry and remove the moisture. Giving the potatoes ample time to soak and then dry will draw out excess moisture, giving you that delicious crispy texture you want. 

While my potatoes are soaking, in another mixing bowl, add in the olive oil, garlic, and spices, and mix well. This will give the oil time to rehydrate the dried spices and infuse those flavors into the oil. 

Once the potatoes have soaked and are dried, put them into the bowl with the olive oil mixture. Toss or stir to combine, making sure the potatoes are well coated in this delicious oil and seasonings. 

Spread them out onto the baking sheet in a single layer and bake for 30-60 minutes, flipping them occasionally, usually every 15 minutes. The baking time will completely depend on the size of your potatoes. I start checking it at the 30 minute mark and when they’re fork-tender, they’re done. Fork tender means you can pierce the potato with no resistance, but it is not falling apart. That is the desired doneness you want in a good potato. 

Recipe Notes 

This recipe is completely vegan as it is, which if you know anything about me, you know how much I love naturally vegan recipes that I don’t have to manipulate or change to be so. 

However, if that isn’t a dietary need for you, feel free to add in some parmesan cheese for another salty and crispy element in these potatoes. The first time I made these, I left out the cheese and even my husband didn’t miss it. 

Make sure that you’re giving the potatoes ample time to soak in water. This helps pull the starch and moisture out, and allows the potatoes to really crisp up the way you want them to. I call this the fix it and forget it portion of dinner. Because I get these started, then leave the kitchen to do something else while they soak. That way I’m not getting too impatient. 

If you want a different flavor profile, instead of the dried spices I used, try this french fry seasoning or my cajun spice blend. I’ve used all of them, and actually really enjoy changing it up for a different flavor profile without much effort. For a loaded baked potato flavor, garnish with sour cream, bacon crumbles, and melted butter. 

Dip these in french fry sauce or homemade ranch dressing, and you have a perfect kid-approved snack! 

As I said earlier, I prefer red potatoes in this recipe, but have used russets and fingerlings on multiple occasions and they come out just fine. The only potatoes I don’t use for this are yukon gold, because those are the best for mashed potatoes and don’t crisp up quite as nicely as other varieties of potatoes. 

The most important thing is to cut them all into the same size pieces, that way they cook evenly. 

Why I Love This Recipe 

This garlic roasted potatoes recipe is so simple that anyone can make it, no matter your cooking skill level. It is perfect for kids learning to cook (with parent supervision, please), or for a busy weeknight, or a picnic or potluck where you need a good side dish that isn’t the normal basic and boring stuff. 

I have made this recipe many times, using the exact recipe I listed above, and the variations I noted as well, and they are amazing every single time. The versatility in this recipe never ceases to amaze me, and keeps things from being boring! 

I make this to accompany my oven roasted carrots all the time, and they pair beautifully with any protein that you want. My go-to tends to be chicken, that way I can use the oven for all three dishes, and time them out to come out at the same time and it is perfect. 

Discussion 

Have you tried making these delicious garlic roasted potatoes? Are you a fan? Do you add anything to them? Let me know your thoughts in the comments! 

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Homemade shake and bake is my latest recipe to become part of my normal meal rotation. My husband and I were searching for something new and interesting to coat our pork chops in when we made them. 

Then it occurred to me that I make my own breading for chicken all the time, why can’t I create my own recipe for shake and bake? That is where this idea was born! 

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Many of us have childhood dinner memories linked to shake and bake, and it evokes those memories when I make my own healthier version at home. 

Have you tried making this homemade shake and bake recipe yourself? Come on in and let me tell you about it! 

Homemade Shake and Bake Ingredients 

Breadcrumbs, 1 cup

Panko, 1 cup 

Salt, 2 teaspoons 

Pepper, 2 teaspoons 

Paprika, 1 teaspoon

Ancho Chili Powder, 1 teaspoon

Celery Seed, ½ teaspoon 

Garlic Powder, 1 teaspoon 

Onion Powder, 1 teaspoon 

Italian Seasoning, 1 teaspoon Make your own blend with this recipe! 

Parsley, 1 teaspoon 

Vegetable Oil, 2 tablespoons 

Homemade Shake and Bake Directions 

In a mixing bowl, combine all of the ingredients together and mix well.

Once all of the ingredients are well-combined, put the pork, chicken, or plant based protein in and dredge until all sides are coated. You can also do this in a Ziplock bag and do the traditional shake. Either way works just fine. 

Recipe Notes 

I made this recipe and used it on pork earlier in the week. I prefer to brown mine in a frying pan before finishing it off in a 400 degree oven. However you can skip the frying pan portion and just go directly into the oven with your protein, if you should choose to. 

If you’re making pork, the internal temperature should read 145 degrees to be safe. Chicken should be 165 internal temperature to be safe to consume. Always check the internal temperature of meat using a thermometer, just to be safe. Nobody wants undercooked pork or chicken, as it can make you seriously ill. 

Why I Love This Recipe 

I love it when a recipe is actually easier than buying it at the store, and this is definitely one of those. I can make it up in mere minutes. I found the same thing true with Mexican rice. It’s even easier to make it myself than buying it in the grocery store. 

Being a prepper, I have a well stocked pantry and freezer, and all of these ingredients on hand. Why not make my own instead of buying it at the store? There’s literally no reason to pay someone else to make something I can do myself in under ten minutes. The homemaker in me loves how kind this is to my food budget too. 

Being able to make things like this is a huge confidence booster, but it also saves me both time and money, because I can make a batch as whatever protein I’m making for dinner is thawing from the freezer. That is a life-saver on a busy weeknight! 

I also prefer knowing what is in my food. My husband picked up a box of shake and bake we have in the pantry to start reading off the ingredients, asking me if some really obscure ones were in it. Obviously the answer is no, and there is a big difference in commercially made products versus homemade versions of the same thing. I appreciate knowing everything about what I am eating versus some vague description or things I can’t even pronounce correctly. 

This recipe is vegan as is, and certainly can be used on plant based proteins just as easily as it can be used on meat. Feel free to experiment with it. If you use it on a plant based product, please let me know about it in the comments, as I’m curious how it turns out! 

This recipe can be tweaked to fit any dietary needs. You can leave out salt, or add more spice to it. That is the wonderful part about homemade spice blends like this, is you can make it fit whatever your personal taste or needs are. I’ve made it several times and changed it each time until I found what I deemed perfect for me and my husband. 

Discussion 

Have you tried making this homemade shake and bake recipe yourself? Are you a fan? What would you add or subtract to fit into your personal dietary needs? Let me know your thoughts in the comments! 

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The Cooking Wife is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, at no added cost to you.