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| Cajun-Spiced Chicken |
Snakes in the grass yards and yards away from me make my skin crawl. As soon as it hits 65 degrees in our house, I get chilly and curl up with a blanket. Camel crickets in the bathroom sink send me running in search of the husband so he can "take care of them."
So the husband wasn't the least bit surprised the other night when after trying half of a spicy saltine my co-worker's husband made I was coughing and drinking almond milk - straight from the carton. (That's how we roll in this house. The rule is if you're the only one who drinks it, do what you want with it.)
I like to think my taste buds are growing up and approaching adolescence. I've moved up from mild to medium when it comes to salsa, and I'm no longer scared of red pepper flakes. I even eat wing sauce. No, I don't eat wings, but that's another story.
It's unusual, though, for the husband and I to agree on liking an item's spiciness. I think it's too hot; he thinks it's wimpy.
But we both liked this Cajun seasoning - a lot. I thought it was a little spicy yet gave off a nice flavorful bite, and the husband agreed. He actually said he preferred this homemade seasoning to the stuff we buy with the cartoon character on the container. The store-bought stuff gets a bit too salty for him, but this was just right.
The best part of all, though, was the husband admitting I'd made - and eaten without milk - a semi-spicy dinner.
Cajun Seasoning
From the (free!) Whole Foods app
1 tablespoon paprika
1 1/2 to 2 teaspoons salt
1 1/2 teaspoons ground pepper
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon dry mustard
pinch of red pepper flakes
Combine all of the seasonings and store in an airtight container.
Spiders are my thing. I hate them. Loathe even. It's funny that you and your husband are like that because we're the exact same way. I keep trying to grow up my spicy taste buds, but they keep revolting. I love the flavor of hot sauce, but just can't handle it. I'll have to give this a try if it fits good on you. That means it will me too.
ReplyDeleteOh, spiders are pretty bad, as well!
ReplyDeleteThe good thing about this spice recipe is that it makes quite a bit more than you need for a meal. I think just a couple of teaspoons covered our chicken breasts one night.
Mmmm cajun seasoning is one of my faves! Yours is a little different than the one I make. Ill have to give it a try!
ReplyDeleteCajun Seasoning are useful, whether you're a Cajun prepare or not. This is the flavor you get when you sampled a blackened dish
ReplyDelete