Well, Thanks For thinking of me, Google!

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Where the Hell is Tanner: Featuring.... Tater?

Dishtowels?  What dishtowels? 

Uhhh, I think that must have been Tanner.  

Yep...yep.... definitely Tanner......

See more Where the Hell is Tanner pictures by clicking here.

Horde Invasion and it's such a beautiful one!

(Click for details)

I usually try to warn people that the Horde is invading... don't want to get poked by broom bristles on accident, now do we?  Well, this week, I realized that my "hey, watch out on Thursday!" post was still in my drafts.  So..... Surprise!

This blog is one that I absolutely adore.  Not a Pagan blog, but a mom blog.  A mom blog of two of the most beautiful little girls you will ever see, a very handsome husband who plays guitar, and a brave, strong mom who deals with the issues life sends her with grace, a positive attitude and a whole lotta love!  Her youngest daughter was born legally blind and deals with some health issues.

Here's a little sample of some of the awesome pictures you will encounter on

My Little Rays of Sunshine:

Sorry for the unexpected invasion, Jenn!  

Hope you don't mind the company!!

Winner of the Tungsten Wedding Ring (up to $120)

Wow, thanks so much to everyone who played along, and to Tungsten Wedding Rings for sponsoring this giveaway!

The winner of the Tungsten wedding ring of their choice (value up to $120), is:  Anne!


I have to say,  I was happy to see her name pop up - and not terribly surprised, lol!  Anne worked that daily Twitter option and had entries strung out through the entire thread.  Congrats, Anne!

Please contact me with your shipping information, and the URL of the ring of your choice.

Retro Cooking Month Schedule

Thought I'd put a few key dates up, for Retro Cooking Month, so that those who want to participate can.  Most days will just be a random recipe of what I ate the night before (gotta have time to get photos up and such, lol!).  I hope people will participate by posting their own recipes, with or without pictures!  I'll be working in a McKlinky so that we can all visit the people who are posting food related posts!

There will also be a few giveaways - some food inspired, some retro inspired - tossed in for good measure! Thanks to all the donors who've contacted me to participate!!  You guys rock!

And, of course, we'll have a few days with specific themes:

Week1

• Mon: Show us your recipe system.  Keep 'em in a box? A 3 ring binder? Show us how you store your recipes!
• Tues: Cook Once, Eat Twice: Have a recipe that you make so you'll be able to make another meal with the leftovers?  Share it today!
• Wed: Super Quick Meal: Have something you can whip up in 1/2 an hour or less?  Share it today! *Giveaway day*
• Thurs: Weird Jello Recipes: Do you have a family recipe that calls for jell-o?  We want to know!
• Fri: Quick and Easy Dessert: Have a dessert that you whip up in no time? 
• Sat/Sun: Saturday and Sunday will get one recipe, something that's a little more involved and takes a bit of time to cook.

Week 2

• Mon: Pantry Essentials: What ingredients do you always have on hand?
• Tues: Share your favorite bread recipe! *Giveaway Day*
• Wed: Super Quick Meal: Have something you can whip up in 1/2 an hour or less?  Share it today! *Giveaway day*
• Thurs: Guest Blog
• Fri: Dessert in a Jar:  Share your favorite Dessert in a Jar *Giveaway Day*
• Sat/Sun: Saturday and Sunday will get one recipe, something that's a little more involved and takes a bit of time to cook.

Week 3

• Mon: Favorite Cook Book: Share your favorite cookbook today! *Giveaway Day*
• Tues: Cook Once, Eat Twice: Have a recipe that you make so you'll be able to make another meal with the leftovers?  Share it today!
• Wed: Super Quick Meal: Have something you can whip up in 1/2 an hour or less?  Share it today! *Giveaway day*
• Thurs: Favorite Mexican Recipe
• Fri: Signature Dessert: Do you have a dessert that everyone knows you for?  Share it today!
• Sat/Sun: Saturday and Sunday will get one recipe, something that's a little more involved and takes a bit of time to cook.

Week 4

• Mon: Round-up of Retro Cooking Month, and Announcement of all Winners

That's right, all the winners will be announced the last day of February!  That means that you'll have a full month to enter and pick up bonus entries!  There's going to be some great giveaways, not only on the announced days, either.  I'll be throwing some in at random to keep you on your toes!

Hope you got your apron on, and are ready to start cooking!!

Ask Mrs. B. (No really, ask her anything)

It's Tuesday, time for another round of Ask Me Anything, lol!  I'm really enjoying this new little feature! I've learned a ton of new things, both from googling and from the wonderful stories shared by readers offering their own advice.  Thanks to everyone who's taken part!

(Click for details)

I've had a few questions through the week, some of which I tried to answer as I went, and some that got a little lost in the shuffle, but I'm going to try to get them all answered!  I'm also going to answer the questions all on one page.  I was trying to keep things nice and neat (because sometimes I ramble on a bit with my answers, lol!) but I think this will be simpler for everyone.

So go ahead, ask away!  And share your ideas in comments for answers to the questions!


1.  Q:  What's a good side dish for Imbolc that I can take to a party?
     A:  The first thing that popped into my head is probably not a dish most people would consider being something to serve in the winter, but it includes dairy, which is very traditional to the sabbat, and seasonal veggies (potatoes, carrots, celery and onions or shallots).  So my first suggestion will be a bowl of potato salad!  I have a recipe that I really like that includes yogurt instead of so much mayo.  This version doesn't contain carrots, but I've been known to throw them in.

2.  Q:  I entered a giveaway for a gift card from Amazon, but I didn't receive the card!  Should I say something?
     A:   Yes, of course!  I just had something like this happen with one of my giveaways.  If you don't say something, the person might never know you didn't get it.  There might have been a glitch on Amazon's side (I've had this happen myself when purchasing gift cards from them - the email they send to tell you you have a card just never shows up).   I've also (rarely, but it happens) had prize donors that just never send the prize.  If I'm not told,  they just get away with it, and I'd rather not work with someone who does that.  So, yes!  Definitely say something if you win a prize and don't get it after a reasonable amount of time!


3.  Q:  I just started a new blog.  Do you have any advice for new bloggers?
      A:  My best advice would be to just be yourself.  Write about things that you have a passion for; you're excitement will show through, and you'll get people interested in seeing what you have to say on the subject.  Also, blog about something only you can provide.  Hopefully it won't be something that others really love, but drives you personally crazy (coughTannercough).  Are you an expert on something?  Are you currently learning about something you can share as you go?
  I think a really important thing to remember also is that people are busy, have kids hanging off them, need to get to the grocery store.  In other words, they don't have a lot of time.  I think keeping things on the shorter side (around 300-400 words or so) can really help keep people interested in what you're saying.  If you have a lot of info to share, try and break it down into parts or different posts to keep it a bit more readable.  Oh, and post regularly!  If you don't post for over a week or go for a whole month in between posts, people will stop stopping by, and you'll have to work all over again to get their attention.

4. Q: Can you suggest any books to help me get started on my new path? I am new to paganism (Wicca specifically) and have a couple books, the wicca bible but not sure what else to help me learn. Any ideas? Where did you start? (asked by Sugar Whiting)


    A:  Lol, it's questions like these that make posting answers on another page the right thing to do, lol!  I can write all day about books!  Here is my basic, standard recommendations on books:

• The Idiot's Guide to Wicca and Witchcraft.  Yes, I'm serious.  I think this is the most awesome book ever.  It's super easy to read, in a very readable format that you can thumb back and forth through.  It gives you all the important information on who, what, where and why without focusing too much on any specific form of Paganism.  It's written in a clean, modern manner, and I love it.  It was one of two books that I picked up when exploring the path (the other was Wicca for the Solitary Practitioner by Scott Cunningham).
• The following books by Judika Illes (and no, I don't get paid to pimp her books out, lol!  I just love them):  The Element Encyclopedia of Witchcraft.  It gives you a detailed history of the craft, important people in our history, tools of the craft and way more.  Where the Idiot's guide gives you a general rundown, this book goes into more detail and is an amazing reference book.  The Encyclopedia of Spirits.  A reference guide to all things ethereal: ghosts, the fae, gods and goddesses, etc.  If you are looking to research a deity or entity to work with, here's this book is where to go.  The Element Encyclopedia of 5000 Spells.  This book contains traditional and modern spells from all sorts of religious backgrounds from all over the globe.  If you are looking for ideas to create your own spell, or just looking for a spell to use, you'll likely find it here.
• Utterly Wicked by Dorothy Morrison.  Love, love, love this book.  Not only does it explain why "harm none" is not always the way to go (after having someone constantly harass one of my kids, I'll tell you that the mamma bear in me got growling), but teaches you how, when you are at the end of your rope, to safely, quickly, and cleanly deal with your problem.  One of my favorite parts of the book though is where Morrison teaches you about using graveyard dirt and dirt from other places in your spell work (it has a variety of uses, not just for "wicked").  I tell everyone Pagan I know to read this book.  It completely changed the way I thought about many things.
• The Encyclopedia of Magickal Ingredients by Lexa Rosean.  Not overly detailed, but this book includes the basic facts on magical ingredients.  When you are looking for something to quick for protection before sending the kids to their first day of school or wondering what items to use to spice up your love life, this is a great quick reference guide.  And it includes waffles.

5. Q:  "... lately I find myself drawing away from Christian religions and looking more towards a natural, even pagan way of life. My question is, when you did realize that paganism/Wiccan beliefs were right for you? How did you realize it? And what was the next step?" (Asked by Helen)
    A:  I have to say, that I feel like I've always been a Pagan at heart, even before I knew there was a name for it.  After I moved to NJ, my family was living with my in-laws while we looked for a house.  Right around the corner at that time was a metaphysical shop.  I'd always been fascinated with Tarot cards, herbs, faeries, mythology - but I'd never been in such a store.  I went in one day, browsed the shelves, and ended up entranced by all the books. A few weeks later, I took a Wicca 101 class.  I think I knew the minute I knew there was Paganism, I knew it was for me!  The next step for me was to read anything and everything that I could get my hands on.  When I felt I knew what I needed to know, I did a self-dedication to the Goddess and to the God.  The rest is history :O)


6. Q: "Can you recommend any pagan podcasts? I've recently fallen in love with T. Thorn Coyle's Elemental Castings, and I want more to listen to while I'm at work!" (Asked by jaz)
     A:   I was recently introduced to Pagans Tonight, which is pretty cool.  I don't do a lot of podcasts, so I don't have much to recommend.  Readers?


7. Q: "We'll be planting our very first garden this spring. I want to include herbs (for use in domestic witchery of course both for cooking and ritual use) along with the fruit and veg. Which herbs do you have in your garden?"
   A.  The herbs we herbs we do every year: lavender, rosemary, thyme, cilantro, basil, oregano, parsley, sage, catnip. We also grow garlic and calendula for cooking and medicinal uses. We are going to add mugwort and rue to the garden this year, if I can find the seeds!

You can find past questions and answers here:
Round 1
Round 2
Round 3
Round 4

Monday Mutterings, Jan 25, 2010

Wow, I don't know if it's the on-coming Imbolc's energy, the ending of that pesky Mercury in retrograde, or what, but I've really been having a great run of creative new beginnings!  I hope everyone else is feeling that same energy in the air!

One of the coolest things to happen?  I posted a picture on Facebook of a squirrel I had taken in my yard.  One of my very favorite artists, Brigid Ashwood, saw it and asked if she have my permission to use it for a reference for a painting!  When it's finished, she's going to send me a print of it.  I'm just completely thrilled that she'd ask!

In a lesson on "Go ahead and ask, you just never know", I saw a press release about a movie coming out, which mentions a character who's Wiccan.  I took a chance and wrote to the PR guy, giving him the rundown on my writing and reviewing experience (might have actually sounded better on paper, lol!) and asked if I might be considered to get a copy for early review.  He wrote back and said he would write to the director to get me "on the list".  You can never tell if these things will work out, but if it does, a pre-release review would be an awesome writing experience!  Just goes to show, you never know until you ask.

On a more person note, The Broom & Brew is off to a super start, and I'm so excited to be getting to know the women who've joined the group.  We've decided to meet every Saturday for coffee, and we're making plans to start doing potluck get-togethers for the sabbats, starting on Ostara.  We're going to have a daytime, kid-friendly event for active members.  I am so very pleased that I took the chance to put up a listing on WitchVox!

And on the family front, we had a great weekend of family time.  Last week was my middle guy's 13th birthday (how did that happen?!) and my daughter's winter concert in which she sang and played clarinet.  I couldn't be prouder of what a freakingly great bunch of kids I have :O)


I forgot to do this last week, lol, but I thought I'd throw in a weekly round-up again this week:
On Examiner, I wrote about:

• Catnip 101
• Activities for Imbolc
• Traditional Correspondences of Imbolc
• The History of Imbolc
• Creating a Domestic Witch Bottle

On CoaPSM:

• Tanner got a little reading in
• The Horde visited an up and coming Pagan youth leader
• I shared a recipe for Imbolc from my kitchen
• Readers asked some questions and I tried to find them the answers

And don't forget, if you haven't entered, there is still time to enter to win the Tungsten ring!  The winner will be picked in 2 days!!

Where the Hell is Tanner: Can I read this by osmosis edition.....

The Horde Invades on Thursday!!

(click for details)

I'm very excited about today's invasion!  While the blog we are invading is super new and currently doesn't have much content, (YET.) the author is someone I think we should all get to know.

Leo Flamehand is a Pagan young man headed to taking his place as a Pagan leader.  Besides starting this brand new blog, Leo is a web designer and self-proclaimed "project-aholic".   One of his biggest projects right now is creating The Young Tree Pagan Educational Grove, which will serve as an educational and spiritual support network for Pagan teens - something hugely lacking in our community right now.

Leo is also the co-creator of the new Web Crafters Cast, a podcast and website dedicated to web site building within the alternative faith community.

And if you listen to Witch School's Pagans Tonight on Blog Talk Radio, you will have heard Leo last night during his live interview.  If not, you can check it out here.

But, for the invasion, we visit his brand new blog, A Lion's World, set to be the hub of all of his new endeavors. Be sure to check out his post on Pagans and the Web. And keep an eye on this young man.  You'll be sure to be seeing his name frequently in the coming days!

Imbolc Recipe: Yogurt Chicken Salad

This recipe is a my take on a fruity, crunchy, creamy chicken salad incorporating a few of the traditional foods of Imbolc: dairy, poultry, and seeds.

First up, the list of ingredients:

Leftover roasted chicken (not shown), Greek yogurt, mayo, the juice of a lemon, honey, poppy seeds, salt and pepper, pecans, seedless red grapes and celery.

If you're using the chicken leftover from another meal, this is a super easy and quick meal that's also quite healthy.

First off, we'll need to mix up the dressing.

Combine 3/4 cup of plain, fat-free Greek yogurt, 1/4 cup mayo,  1 tablespoon fresh lemon juice (if the dressing is a little sweet for your taste, add a bit more at a time until it's to your liking), 1 1/2 tablespoons honey, and salt and pepper to taste.   In a pinch, you could substitute regular yogurt for the Greek yogurt, but it will give the dressing a thinner consistency.

Next, we'll throw the following into a larger bowl: 2-3 cups of cubed leftover chicken (if you're cooking fresh chicken for the recipe, cube it and let it cool slightly before using);

2 cups seedless grapes (I suggest smaller grapes that are sweet/tart and leaving them whole. For larger grapes, cut them in half);

and a  cup of thinly sliced celery (about 3 large stalks).

Add the dressing to the chicken mixture, and fold it in to mix well.   To this mix, we are going to add about 1/2 cup of chopped, toasted pecans (walnuts would be a decent, and less expensive, substitution).

To toast the pecans:  If you are using whole pecans, just chop them into small pieces.  Take a small pan and place it over medium-high heat.  Add the pecans to the dry pan and shake or stir them constantly, until you can smell the nutty aroma coming from the pan.  

Remove from the heat and place them immediately on a plate to cool (they might burn if you leave them in the pan).

Add the cooled pecans to the chicken mixture and toss gently.  Top with 2 tsp of poppy seeds (1 tablespoon of sunflower seeds would be an excellent substitution), and mix again.  Chill for 1/2 an hour or so to let the flavors really come together.

You can eat this chicken salad right out of a bowl, over a bed of greens (I'd suggest field greens), on a nice crusty bread or in a pita pocket.

Enjoy!


Mrs.B.'s Imbolc Yogurt Chicken Salad

For the dressing:
3/4 cup Greek yogurt
1/4 cup mayo
1 tablespoon lemon juice (add more to taste)
1 1/2 tablespoons honey
salt and pepper to taste

For the salad:
2-3 cups leftover, cubed chicken
2 cups seedless red grapes (cut in half if large)
1 cup chopped celery (about 3 large stalks)
1/2 cup toasted pecans
2 tsp poppy seeds

In a small bowl, mix dressing ingredients well; set aside.  In a large bowl, mix chicken, grapes and celery.  Add dressing and fold to mix.  Add pecans and poppy seeds, fold to mix.  Chill for 1/2 hour; serve.

You may also enjoy reading:

• A Quick History of Imbolc
• Imbolc Correspondences
• Activities for Imbolc
• Weather Divination for Imbolc
• A Simple Candle Ritual for Imbolc

This recipe and all photographs are copyright to the author.  It may not be reposted or uploaded to another site without express written permission of the author.  Links to this article may be freely shared.

Quick 5: Five Ways to Make Jarred Spaghetti Sauce Taste Like Homemade

With a little retooling, jarred sauce can help create a quick, delicious meal.

Photo: Freerangestock.com

When running short on time or energy, a pasta with a jarred spaghetti sauce can be a lifesaver.  Jarred sauce, however, usually tastes like, well, jarred sauce.  Here are a few quick tips on taking that plain jar of sauce and turning it into something a little more special, with only an added minute or two to your cooking!

1. Microwave "roast" a head of garlic to throw in.  Simply cut about 1/4 of an inch away from the top of the garlic head. Drizzle with about a tablespoon of olive oil and place it, cut side up on a piece of paper towel that sits on a microwave plate.  Cook on high for one minute.  Turn the head over, so that the cut side is down, and cook for one more minute.  Gently squeeze (be careful, it's hot).  The garlic inside the head should be soft.  If not, put it back in for another 30 seconds.  When it's soft enough to squeeze the garlic out of the head, squeeze into your pasta sauce and stir.  This will impart a delicious, subtle taste of garlic to your dish.
2. Add a red wine.  While you pan of sauce is over medium-high heat, add about 1/4 - 1/2 cup of wine (depending on how much sauce is being heated).  Let the sauce simmer down while you cook your pasta.  Use a decent, inexpensive wine that you would drink.  Adding wine to a quick sauce will make it taste like it's been cooking all day.
3. Add fresh herbs.  If you have herbs on hand, on a window sill, in a garden, or in your fridge, add a small handful of them roughly chopped to your sauce right before serving.  Parsley, oregano (go lighter with this potent herb), basil all work well with marinara.  A bit of thyme or a dried bay leaf will work in a pinch as well.
4. Toss in some browned Italian sausage.  Whether you use pork or chicken, Italian sausage can really boost the flavor of canned sauce.  Simply brown the links whole in a tablespoon of olive oil.  When it's good and brown, remove to paper towels to drain off some of the oil, cut into slices, and add into your sauce.  If you notice the sausage isn't cooked all the way through, don't worry.  Simple bring the heat to a boil over high heat, turn down to a simmer and let it finish cooking right in the sauce.  It was help the flavor along and really incorporate into the sauce.
5. Add a sprinkle of real Parmigiano-Reggiano cheese over the top of the finished dish.  Real Italian  Parmigiano-Reggiano, as opposed to domestic Parmesan, deepens the flavor of any dish that it's added to.

With a few simple steps, you can create a meal that is better than just quick.  It can be quick and delicious.

This is post copyright to the author. It may not be reposted, reprinted or distributed in it's entirety without express written permission of the author.

Ask Mrs.B. Take 4

It's that time again!

If you have a question you'd like answered on paganism, blogging, cooking, parenting - I'm open to anything! - ask away.  I might not know the answer, but I'm betting one of the readers here will!

So ask away!  And leave your 2 cents as well!  All advice and answers are welcome.  Just remember to keep both questions and answers kind and to respect everyone's opinions, even if you don't share them.

You can find other questions, asked and answered here: 

• Week one
• Week two
• Week three

You can leave questions here or on facebook, or if you'd like to ask an "anonymous" question, you can use my contact link at the top of the page, or send me an email at confessions.of.mrs.b AT gmail DOT com.  I will keep your info confidential, and all questions will be answered here.

And on to the questions!

1. Herbal Witch Dancing asked, "How do you keep your life so balanced?" Answer
2. shirleyhill asked, "What is the backstory of you becoming a Pagan, or were you raised in it?" Answer
3. Crafty Chick asked (and was seconded by Walk in the Woods), "How do you do it all?" Answer
4. Amber asked, "How do you handle those who are convinced your religion is all about worshipping Satan?" Answer
5. Amy needs a bit of help finding information: "I've been reading about celtic paganism, but have been having a hard time finding anything recent, or that is written towards a spiritual mindframe instead of an education one. I do like Tarot of the Spirit, and the way it's written. Do you have any clues I could follow? I'm in the Pacific NW, and while I know a couple people who think/believe the way I do, there is no time for conversation. Any ideas?" Answer
6. Another question from Amber: "Where is a good place to go to try to find others who share your beliefs. Kind of like how you started your Broom and Brew group?" Answer
7. Maman Tattoo asked, " What is your all-time favorite herbs to use?" Answer
8. innocence and magic asked, "Do you have specific "patron" deities, favorite ones, experiences with any or do you just worship god and goddess?" Answer
9. Sherry asked, via email, "I can't seem to meditate lately, I mean I know I just moved and I have too much stuff for this place could that be it?  I am ADD and suffer with sever depression and axiety everyday and meditation and yoga are suppose to help but I can't make my mind stop thinking of so many other things not to mention I work over nights and have not found a place that I can afford for yoga. HELP lol" Answer
10. 
    

Ingredients 101: Mushrooms

It's easy to find a variety of mushrooms at your local grocery store.

Photo: Jack Gavigan

Mushrooms are in season right now and are such a great way to add local produce into your weekly menu.  From mild flavored white button mushrooms to portobello's earthy flavor, there is a mushroom that can be added to most any style of cooking.  The following is a rundown of how to select, prep, and cook these amazing members of the fungus family.

Common Cooking Mushrooms

• Cremini - also known as baby bellos, earthy flavor, can be a substitute for white button mushrooms when you want a deeper flavor
• Oyster - mild flavor, velvety texture, shape is somewhat fan-like, often used in Asian cooking
• Portobello - mature, more flavorful version of cremini mushrooms, largest cooking variety,  perfect for grilling, meaty flavor
• Shiitake - meaty, full-bodied flavor, best when cooked, common in Asian cooking
• White button - commonly available, mild flavor, comes fresh, jarred and dried

How to Choose
Choose mushrooms with a firm, unblemished skin.  Reject any that are damp, soggy or withered.  Mushrooms should have an earthy, but pleasant scent.  If you are not going to use the mushrooms immediately, buy whole instead of sliced, to lengthen their freshness in the refrigerator. Mushrooms are a food that should be bought organic, when possible, as the skin is being eaten. Modern mushroom farming often uses synthetic chemicals to increase production. 

To Prep Most Mushroom Varieties
Use a damp paper towel to wipe the mushroom clean.  Trim the end of the stem off, or break it off completely.  Unused stems can be used in making homemade beef or vegetable broth, to enhance the flavor.

Cooking
There are dozens and dozens of ways to cook mushrooms (many are good for eating raw as well).  Here are simple instructions for grilling any of the larger varieties of mushrooms:  Brush cleaned mushrooms with olive oil, season with salt and pepper. Place on heated grill or grill pan and cook until tender (about 12 minutes), turning often.  For portobello, grill cap down for 10-15 minutes on a hot grill or grill pan. Turn over for the last 2 minutes of cooking.

This is post copyright to the author. It may not be reposted, reprinted or distributed in it's entirety without express written permission of the author.

Monday Mutterings, Jan 18, 2010

Good morning!  It's Martin Luther King Jr Day, and the kids and hubby are home, so this will be brief - going to get my family time on!

This week is going to be a super busy one: kids off today, tomorrow is my middle guy's birthday, Wed. is my daughter's winter concert.  Fit in my plan to cook and photograph several things for February's retro cooking event, write a few things for this and that, and keep my house from becoming a heap, it's going to be a busy week!

On the blog front,  an update on the post I did on helping Haiti.  Within the list of options for donating was Yele Haiti, a charity founded by musician Wyclef Jean.  An article came out that questioned the accounting practices of the foundation.  Jean came back and made a statement denouncing the accusations.  As always when donating time and/or money, we should always research our choices and make the decision that is best for where we want our donation to go, and how we want it used.  I can only state the fact that I do know: within hours of the earthquake, Wyclef Jean was on the ground in Haiti, helping to dig bodies out of the rubble.

5 Quick Spice Rubs for Salmon

Fresh salmon fillets

Photo: Photo courtesy of the author

Salmon is a quick, easy and nutritious ingredient and unlike many kinds of fish, is just as good if bought frozen.  Here are five spice rubs that are perfect for salmon.

1. Chili Rub: 1 1/2 tablespoons of chili powder, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt, 1/4 tsp coarsely ground pepper and 1/4 teaspoon cumin.

2. Fennel Spice Rub: 1 tablespoon ground fennel seed, 2 teaspoons kosher salt, 1/2 teaspoon coarsely ground pepper.

3. Caribbean Spice Rub: zest of one orange, 2 tablespoons brown sugar, 2 tablespoons paprika, pinch of cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground pepper.

4. Lemon-Dill Rub: grated zest of 1 lemon, 2 teaspoons kosher salt, 1/2 teaspoon coarsely ground pepper, 1 1/2 teaspoons dried dill.

5.  Spicy Blackened Spice Rub:  1 tablespoon Italian seasoning, 1/2 teaspoon coarsely ground pepper, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon cayenne pepper (or to taste).

This is post copyright to the author. It may not be reposted, reprinted or distributed in it's entirety without express written permission of the author.