Seasoning Blends

In 2013 I gifted homemade seasoning blends to all of the adult guys in my family. This summer everyone seems to be running out and asking for a recipe of their favorite blend. So, here they are!

Greek Rub
(for chicken, pork, or lamb)

2 tsp. Oregano
1.5 tsp. Onion Powder
1.5 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Cornstarch
1 tsp. Ground Black Pepper
1 tsp. Beef Bullion
1 tsp. Parsley

(for pork, or chicken)

1 Tbsp. Smoked Paprika
2 Tbsp. Garlic Powder
2 tsp. Onion Powder
0.5 tsp. Black Pepper
2 tsp. Chili Powder
2 tsp. Ground Cumin
0.5 tsp. Cayenne
1 Tbsp. Dried Chives
2 Tbsp. Brown Sugar
1 tsp. Kosher Salt
1 Tbsp. Sugar

Steak Rub

2 Tbsp. Paprika
2 Tbsp. Minced Onion
2 Tbsp. Minced Garlic
2 Tbsp. Coarse Salt
1.5 Tbsp. Coarse Ground Black Pepper
1.5 Tbsp. Dill
1 Tbsp. Ground Coriander
1.5 tsp. Cayenne Pepper

Garlic Parmesan Green Beans

This works best with fresh green beans, but will work out okay with frozen ones as well.

Garlic Parmesan Green Beans


1 lb. fresh green beans
2 tbsp. butter
2 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
1 tbsp shredded Parmesan cheese


1.Steam green beans until tender, about 6-8 minutes.

2. Melt the butter over medium heat in large skillet. Add garlic and cook 1-2 minutes. Add salt & pepper.

3. Toss with the green beans. Sprinkle Parmesan on top, and serve.

Cheesy Tuna Casserole

What’s for dinner? Nothing is thawed! I always have the ingredients for this in my pantry just in case. Bonus, the whole family loves it!

Cheesy Tuna Casserole


2 cans tuna fish (6 oz. each), drained
1 family size can Cream of Mushroom Soup (26 oz.)
1 cup sour cream
1 tsp. onion powder
1 cup frozen peas
2 cups shredded sharp cheddar cheese
1 package of egg noodles


1. Cook the egg noodles according to the package instructions. Preheat the oven to 425°

2. While the egg noodles are cooking mix together the remaining ingredients.

3. Mix in the cooked egg noodles and transfer to a 9×13 baking dish. Bake for 15-20 minutes.

You can top this with potato chips, or divide the cheese and put half in the mix and half on top, but I like to keep it simple. It is not a health food by any means, but it has protein, vegetables, dairy, and the amazing ability to make my whole family happy with what I made for dinner.

Pumpkin Pie

Once again, not my recipe. I got this one from a Thanksgiving coupon flyer about 7 years ago. But it’s always a hit at the holiday gatherings in my family.

Pumpkin Pie


15 oz. can of pumpkin
14 oz. can sweetened condensed milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
9 in. unbaked pie crust


1. Heat oven to 450°. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl until smooth. Pour into crust.

2. Bake 15 minutes and reduce oven temperature to 350°. Bake an additional 35-40 minutes or until knife inserted 1 inch from edge comes out clean.

Let it sn…. what?!

We got the official news from the local meteorologists that snow is on it’s way. Most of the country has been dealing with record cold temperatures, so it’s not a surprise. It’s not even our first snowfall, that actually happened on Halloween. But after last year I am not ready. In fact I dread it. Last year was the coldest year in 30 years and we got roughly 86 inches of total snowfall which was a new record. Schools in some cities around here didn’t have summer break until mid June! No… I am not ready for snow..

Alas, it will still fall. And I will still shovel. But, I can’t promise I won’t stick my tongue out at it first.

World’s Best Pumpkin Seeds!

So, I cooked up a bunch of fresh pumpkin the other day, and froze it for pies or whatever later. I tossed all of the cleaned seeds into a bowl with salt and water and pondered. I still have so many seeds left from Halloween and they don’t seem to be going. Granted, I can’t eat them because of Atkins. But in two weeks… So how to make these seeds special? Try a new recipe! I accidentally stumbled upon the world’s most wonderful pumpkin seed recipe ever. Yeah, I tasted them and then had to walk away because I couldn’t stop. Here ya go!

recipe credit to this blogger, although the recipe is slightly modified Beauty & The Beard

Oh My WOW! Pumpkin Seeds



1 cup raw pumpkin seeds
1-1/2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 tsp paprika
1/4 teaspoon sea salt


1. Preheat the oven to 300°

2. Put the seeds into a pan lined with foil. (I ❤ easy clean up). Drizzle with olive oil, and then coat with all spices except salt. Mix well. Evenly coat with salt & pop into the oven.

3. Bake 40 minutes stirring once halfway through.

4. Try not to eat the whole pan at once!


There are millions of Pesto recipes out there, but I don’t care for pine nuts, and I almost never have fresh basil on hand, so I whipped up my own pesto recipe and it’s so good I thought I would share it.


2 cups Basil, Cilantro, or Parsley (dried or fresh)
1/4-1/2 cup olive oil
1 cup grated parmesan cheese
3 cloves of garlic
1 tbsp. lemon juice
1/4 tsp. salt


1. Put the dried herbs in a food processor or blender with the olive oil and allow to soak for about 20 minutes. If using fresh herbs you can skip this step.

2. Add all remaining ingredients to the food processor or blender and process until it becomes a creamy sauce.

3. Pour over cooked pasta, chicken, pork, or vegetables and enjoy.

Note: For long term storage this can be frozen in ice cube trays. Transfer to a ziploc baggie after frozen.