Steak Dry Rub (Whole 30)

No, we aren’t going to dry rub our bearded dragon and cook him. This is my new friend, River. He is my friend Ess’ bearded dragon.

Ess rescued him from a bad situation a few weeks ago. I have never had any experience with an reptiles except for snakes and honestly, I am not a fan. So I totally didn’t expect to fall in love with River.

Things I learned about bearded dragons today:

1. With all the spikes bearded dragons have on their bodies they aren’t… well… spikey. Their spikes are actually very soft and pliant.

2. You can tell a bearded dragon upset or angry because the area under his chin turns black. It can vary from a little black, i am annoyed with you, to completly solid black, I am so angry with you I could rip off your head and spit down your throat. I have never seen River’s throat turn more than a little black. He is just too chill to loose it like that. I have seen pictures of it, however, and it is a little scary.

3. I don’t know if this is true of all beared dragons but is of this one, River loves to sit with you and cuddle.

I look forward to getting to know more about bearded dragons, in general and River, specifically, in the future.

So don’t use this dry rub on your bearded dragon, use it on a piece of steak instead.

Steak Dry Rub

Adapted from Allrecipes

1 tsp salt

1 tsp paprika

3/4 tsp onion powder

3/4 tsp garlic powder

P3/4 tsp oregano

3/4 tsp black pepper

1/2 tsp cumin

Mix all the ingredients together. Store in a small, airtight container.

When ready to use, generously spread spice mixture on both sides of the steak and cook to your desired doness. Makes enough rub for two 4 ounce steaks.

Ras El Hanout Spice Blend (Whole 30)

I hope you all had as wonderful Christmas as I did. My youngest brother and his family came home for Christmas for the first time in over 15 years. So I got to hang out with these knuckleheads.

They kept this old auntie busy playing WII, tying blankets, doing crafts, doing puzzles and watching Christmas movies. It will always fill my heart right to the top when they sit next to me and cuddle with me.

My mom fed us every two hours. On the hours we didn’t have a meal, mom gave us a snack. Okay, Mayby it wasnt quite that often but it sure felt like it.

As much as I love my mom’s cooking, I am looking forward to getting back into my kitchen and using this bad boy. Thanks Russell, Jenny, Charlie, Auggie, Maggie and Mary. Its the nicest knife I have ever had.

Here is a spice blend that I have been using spice up my random no grain, no egg breakfasts the last week or so. It makes just enough to season 1/2 pound of meat and as many veggies as you can throw in a pan.

Ras El Hanout Spice Blend

1/2 level tsp salt

1/2 heaping tsp cumin

1/2 level tsp ground ginger

1/2 scant tsp black pepper

1/2 tsp cinnamon

1/4 tsp ground corriander

1/4 tsp cayenne pepper

1/4 tsp ground allspice

1/8 tsp ground cloves

Pinch ground nutmeg

Combine all spices in a small bowl and mix well. Makes enough to season 1/2 pound of meat.

Shawarma Spice


Apparently,  I disappoint some people when I post spice blends.  I am going to keep doing it though, because I find it really annoying when blogs post a recipe with a spice blend and assume everyone will have easy access to it. This is just enough of the spice blend to flavor the Ground beef Shawarma and Rice recipe that is coming tomorrow.

Shawarma Spice

adapted from Two Sleevers

1 tsp dried oregano

½ tsp ground cinnamon

¼ tsp ground all spice

¼ tsp ground cayenne

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

Mix all ingredients together in a small bowl. Mix well. Store mixture in a airtight container in a cool, dry place. 

Hamburger Seasoning

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There are two things I hardly ever make because when I do, no matter what recipe I use, they seem very bland, that’s fish and hamburgers. It drives me crazy I can’t find a way to make fish and hamburgers taste good because when they are done right they are some of my favorite foods.

Recently, I came across a recipe for hamburger seasoning. I had all the ingredients so I just had to give it a try. The recipe was really good. The only change I made to the recipe was to mix the seasoning into the meat rather than sprinkle it on top. I use 1 teaspoon of seasoning for a half pound of hamburger. Although, I haven’t tried it on other meats or vegetables, I think it would be good. Let me know what you think if you try the blend on anything else.

Hamburger Seasoning

1 TBS paprika
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper

In a small bowl, combine all the ingredients, mix well. Store in an airtight container. To use: add 1 teaspoon of the seasoning into a half pound of ground beef; mix well. Cook as desired.

Adapted from