Pamela’s Kitchen: Mediterranean Spice Recipes
Happy August 1, friends! Let’s begin a new month with a new feature: Pamela’s Kitchen: Mediterranean Spice Recipes.
I have wanted to begin an official cooking feature for a long time because it is one of my passions, and lately Mediterranean recipes are mostly what I make.
Let me be very clear…I am not a professional chef, but a home cook who loves cooking.
I will not hit you with exotic foods or expensive spices, but will share how I make meals that get a big shout out from Mr. B, the official tester in the kitchen.
I did learn about Southern cooking from my mother…some of those lessons were very unhealthy, so I do take her inspiration and tweak toward better health.
Also, in Pamela’s Kitchen, I will often share recipes I have found and tested from other places…and always give credit back to them.
If I tweak those recipes at all, I will let you know.
Texas readers, please know that everything I purchase food wise is at HEB, my favorite grocer.
So, take a seat at my kitchen table with some fresh ice tea, and let’s see what I have for you today in Pamela’s Kitchen.
PAMELA’S KITCHEN: MEDITERRANEAN SPICE
Within Pamela’s Kitchen, I am into about four months of grinding and creating my own spices.
Recently in SUMMER SUNDAYS IN TEXAS, I shared with you Bobby Flay’s Mediterranean Spice rub recipe that I love so much, I am using it on many dishes.
I know he created this for a meat rub, but it is amazing on salads and veggies.
When I began to make my own spices, I ordered a SPICE GRINDER from Amazon.
I also grind coffee beans, but I have a separate grinder for that…I just did not want to do this in the same vessel…coffee that tastes like garlic might not go over with Mr. B.
I also ordered whole spices to grind from Amazon and I have been happy with them…I ordered around 8 to get going.
So far, I have created my own House Spice and this Mediterranean Spice as successful mixed blends.
For the House Spice, I grind together a teaspoon of fresh peppercorns & fresh sea salt; a 1/2 teaspoon of garlic powder and onion powder; and 1/8 teaspoon of smoked paprika and cayenne pepper.
I cannot wait to make my own Pumpkin Spice Blend for fall…this has really been fun.
PAMELA’S KITCHEN: WITH THE MEDITERRANEAN SPICE
On my birthday, Mr. B and I experienced a really good Caprese Salad…but I honestly believed I could top it…and I did!
Traditionally, Caprese Salad is an Italian Salad with fresh mozzarella, tomatoes (often Heirloom), and sweet basil…seasoned with salt and olive oil.
I aimed a little higher and it really is delicious.
Oftentimes in Pamela’s Kitchen, I go with convenience as well as flavor.
These Seeds of Change products are very good….and you zap it for 90 seconds in the microwave.
Then I poured the rice in a bowl and mixed in a pinch of Mediterranean Spice, a 1/4 tsp of EVOO, and a 1/4 cup of sliced Kalamata Olives with Herbs.
I split this between two plates and it is on the bottom of the salad.
Then each salad received a one half Heirloom Tomato cut into pieces and sprinkled with the Mediterranean Spice placed on top of the rise.
Over that, I placed cubes (can be the balls) of fresh mozzarella.
I sprinkle that with a little of my favorite Balsamic Vinegar (Central Market is an HEB brand).
My wonderful fresh Best of the Season Box (such a great gift!) provided the mixed greens and edible flowers for the top of the salad.
After I sprinkle on the greens, I also sprinkle on more Balsamic….and it is so good. (He even liked the edible flowers!)
PAMELA’S KITCHEN: MIXING CULTURES
I also used the Mediterranean Spice with an Asian-influenced recipe.
This KOREAN CHICKEN from the excellent website Skinny Taste is very, very good. Love the marinade.
I just wanted to add this spice and it paired so well with the chicken.
It was pouring rain the day the chicken was ready to cook, so I baked it in the oven instead of on the grill, and it was still excellent.
Can’t wait to grill it soon.
It also tastes great on a salad!
PAMELA’S KITCHEN: FAVORITE NEW COOKWARE
Since I began to spend more time in Pamela’s Kitchen this year, I decided that after 35 years, it was time to toss out the old cookware and bring in some new.
After some study online, I decided to order one skillet a few months ago from a brand called MADE IN.
I was very impressed with how quickly these heat up and evenly cook the food…they clean well (but I do not use the dishwasher for them).
I cooked with the one skillet for two months, and then tossed the rest of the old pans.
The cooking sets are the best way to go and they have been excellent. I am so glad to have them.
Also, Mr. B has really enjoyed his smash burgers on the CARBON STEEL GRIDDLE. It heats quickly up 500 degrees and fits perfectly on his Weber grill.
We are both big Made In fans now. I just gave myself a follow up wedding shower!
Let me know what you think of your visit to Pamela’s Kitchen…I do not know how often I will do his, but if you like it, it may become a weekly feature.
Just let me know and, I will see you tomorrow…until then….
STAY STRONG & KEEP SMILING!
REMEMBER:
35% off savings on By Brian Regenerative Skincare for Eye, Lip and Neck! Use the checkout code: specific-focused-treatments for your savings.
I use all three and think they are incredible products.
By Pamela Lutrell
For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.
Very exciting. Pam! I thought your recipes would be too spicy for my husband and I. As ver 70 and Mainers, we don’t have the same taste buds as southerners. These look just perfect, and I can also cut back on the peppers. This looks like a nice addition to your fabulous blog.
Thank you, Deborah. I so appreciate the encouragement! While I have grown to like some “kick” in my spices, I still cannot handle too much. I will always let you know if a recipe needs taming for some of you!
Your spice mix sounds perfect to me! I will try it. I tend to use my garden thyme or tarragon on certain chicken dishes ir salads, , pork, or fresh fish too. Do you? We eat salmon once to three times a week and alternate with fresh North Atlantic haddock which is delicious if fresh. Love to experiment too! Happy healthy dining!
I love to use the fresh spices that I grow here at the house…it is mostly rosemary and basil. I keep saying I am going to plant more, particularly cilantro and mints. Thanks for sharing today, Paulette. And Happy Healthy Eating to you as well.
Love your Pamela’s Kitchen segment. I’m looking forward to seeing more!
Thanks for the inspiration! Caprese Salad (my version) is on the menu for tonight. Can’t wait!
Hi, Chef Pamela! 😁 What a fun segment. I’m going to try the chicken. I like to serve it with “easy” risotto from Ina Garten. It is a risotto with no standing at the stove stirring for 30 minutes. It bakes in the oven and is delicious.
Thanks Joyce!
Enjoy, Linde!
The chicken would go well with risotto! Yum! Thanks Marcia! I did marinade it overnight.
I am going to try to make your spices. What a great idea! Thanks for the recipe because I’m always trying to find something different and tasty to make.
Great post. Now I’ll look forward to seeing more of this.
Thanks Paula!
Yes, I am more into our fresh rosemary, basil, dill, oregano, etc but the mix sounds easy to make and store for winter. We are ask big salmon and haddock eaters. I can use this mix on grilled swordfish, too.
I love spicy food and medium heat. When on a health journey, flavor is everything! I would suggest trying your spice mixes on cottage cheese with tomatoes and cucumbers on the side. Great lunch! While I used to love to cook, for the last several years, I haven’t been very interested. I don’t mind recipes sometimes, but just speaking for myself, would probably skip a weekly feature.
I plan to try it soon on salmon. Will let you know!
Good to know, Linda. Thank you! I may just try one a month. I don’t think even I cook enough to do one weekly! Eating out has become so expensive though that I am cooking more.
👍🏻👍🏻 For Pamala’s kitchen! Made the Mediterranean spice when you posted. YUM
You have often shared recipes, so this makes a lot of sense to me that you would label it and make it a feature. My youngest son turned me on to the quickie rice and grain packages available in the store. They are the perfect size when cooking for 2, and make a great base for bits of leftovers (chili, chicken turned rice-bowl with teriyaki, Sriracha, or hoisin, etc). I had never thought to make a base for salad. Thank you! As to Mediterranean, this is the direction I lean about 75% of the time. We have the Alaska Fish subscription, so base a lot of meals around salmon, cod and halibut. Everything else comes primarily from the Farmer’s Market. I love trying new spices and flavor combinations – and I’m all in with going for some heat. 😋
Thanks so much, Suzi…it is a good one! Appreciate the encouragement.
What is great about making my own spices is that I can control the heat that is best for us. I can start low and if we want more…or if Mr. B wants spicier…then I can pump it up. The rice mixes are perfect for two. I got the idea with the salad from the restaurant where we ate on my birthday. They had a grain mix on the bottom of their caprese salad. Thanks Connie.
Very fun to read as I enjoy cooking and baking too! Especially enjoyed the “levitating” pot 😂
LOL! I promise my hand is on the handle!
As a single, retired empty-nester, I rarely cook, but I loved your idea of giving yourself an anniversary shower! A new HEB just opened within driving distance, and there’s one in the town where I hope to move next year, so I look forward to joining the ranks of their fans.
I love my HEB! This salad is not cooking, Lorri and it is so good!
Hi Pam, great blog today (and always). I am not a cook. I am preparer. I’ve always enjoyed your recipes as they are easy and I can understand the ingredient list. My specialty is 5 ingredients or less. I will admit I make a decent 5 ingredient banana bread, 6 ingredients when I add blueberries. Thanks for sharing with us.
I’m excited about Pamela’s Kitchen as a regular feature on the blog. As someone who has to cook every day whether or not I like it, I’m always on the lookout for something new, tasty, healthy and relatively easy to cook. Everything you have recommended in the past has been great. Thanks for sharing your spice mixture recipe and the Korean chicken sounds great. I’ll likely make it with boneless, skinless thighs since we light dark meat.
I can assure you, I will keep it simple. I did meet a woman last night who has retired from the military and is going to the Culinary Institute of San Antonio just for the fun of it! That sounds like so much fun to me…she has no desire to work as a chef…just enjoys it.
I am sure it will work well with the thighs! Thanks for the encouragement, Kathie.