Classic Rub for Meats, Poultry and Fish - Cajun Spice Mix

I literally make huge jars of this stuff I use it so much! This is the herb and spice combination that is used to make "Blackened" meats, but it is a versatile mix that you will find yourself using on a lot of a variety of things. I will be posting some recipes that will call for this spice mix in the near future, so get your palettes ready for a culinary delight!

Part of this recipe calls for Cayenne Pepper. If you are adverse to spicy foods, then you can simply leave it out, it will not effect the flavor.

Classic Rub - Cajun Spice Mix

Ingredients:

• 4 tablespoon Paprika
• 2 tablespoons Salt
• 2 tablespoon Onion powder
• 2 tablespoon Garlic powder
• 1 tablespoon Cayenne pepper
• 1 tablespoon White pepper
• 1 tablespoon Black pepper
• 2 tablespoon Thyme
• 2 tablespoon Oregano

**You can use 2 tablespoons of black pepper in lieu of the white pepper if you don't have any.
**Just double or triple this recipe if you want to make more at one time.

Just mix all ingredients well, and store in an air tight container.

Potato Soup is another one of those comfort foods that most of us think fondly about. One great thing about Potato Soup, is that it is an easy dish to make, and you probably have the ingredients in your pantry already. There are many variations to Potato Soup, a lot use Leeks as an ingredient in lieu of onions, which is just fine, if you don't mind having to clean them! And who has Leeks just sitting around in their house? I love onions, so I just use onions, it's a heck of a lot easier. But hey, if you really love Leeks, then simply substitute equal amount of Leeks for Onions in this recipe.

Potato Soup

Ingredients

(Serves about 4)

• 1 quart chicken stock (have more on hand in case soup is too thick for your tastes)
  
• 5 sprigs fresh thyme
• 1 bay leaf
  
• 2 teaspoons salt
  
• 1 teaspoon freshly ground black pepper
  
• 2 pounds baking potatoes, like russets, peeled and diced
  
• 1/2 pound yellow onions. peeled and chopped
  
• 4 cloves of garlic, peeled
  
• 1 cup whipping cream
• 2 baked potato (yes, in addition to the other potatoes)
  
• 12 ounces Cheddar, shredded
• 4 tablespoons scallions, for garnish
• 4 tablespoons bacon, cooked and crumbled, for garnish

Directions

Preheat oven to 400 degrees Fahrenheit.

In a heavy 1 1/2-gallon pot, heat the chicken stock to a simmer. Add thyme, bay leaf, salt, and pepper. Just throw the thyme leaves in whole, stems and all, you can fish them, and the bay leaf, out later. Some of the thyme leaves will come off stems, and that's just fine to leave in the soup.

In a food processor (or blender), puree raw potatoes, garlic, and onions, using some of the chicken stock to help puree. Add to stock.

Simmer slowly for 1 1/2 to 2 hours, covered. Don't have the heat up too high or it will burn, and be sure to check it and stir it every so often. You don't want a rapid boil, just a nice, slow simmer.

In the meantime, bake off two large baking potatoes (I just do it in the microwave for about 5 to 7 minutes). You don't want these potatoes to be over cooked, you want them au dente, otherwise they will just disintegrate in the soup. Leave them sit until ready to use it. When ready to use, remove peeling (it just scrapes off) and dice into uniform pieces.

Add whipping cream and diced baked potatoes, and gently stir. (If soup becomes too thick, thin with some chicken stock). You may think "I will just use regular milk instead of the cream", but if you do, it will curdle, so use the cream.

To serve, ladle 8 ounces of hot soup into an oven proof serving bowl. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

Place on plate. Top with 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.