Spice It Up!

Right around this time each year, I get a yearning for nightly grilling. Summer nights sound so appealing already. Do you get this way too?

cajun dust

The Preacher's dad, my dear father-in-law, gifted us his specially formulated blackening spice mix at Christmastime. A dusting of this fragrant mixture transforms fish and meats alike. A ubiquitous, modest chicken breast starts tasting a bit like something served up at the neighborhood bistro when "blackened" on the grill, and served over a crisp cobb salad. And because he's a generous kind of guy, Dad is sharing his recipe with all you lovelies today...enjoy!

Blackened chicken cobb salads

Cajun Dust Blackening Spice Mix

  • 4 tablespoons paprika
  • 3 tablespoons black pepper, coarsely ground
  • 3 tablespoons basil, dried (flakes)
  • 3 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons oregano, dried (flakes)
  • 2 tablespoons cayenne pepper
  • 2 tablespoons white pepper
  • 2 tablespoons thyme, dried (flakes)
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt, coarsely ground
  • 1/4 teaspoon sage
  • 1/2 teaspoon ground cumin

Combine all ingredients. Store in airtight container. Makes approx. 1.5 cups of cajun dust.

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Rub on meat. Let stand for 15 to 30 minutes before cooking.

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