Category Archives: Turkey

Money-Saving Homemade Spice Rubs

Money-Saving Homemade Spice Rubs

Save Money in 2013 by Making your Own Spice Rubs at Home

One of the treats that I love to buy for myself at the grocery store are new flavour-combinations in the form of spice mixes. Once upon a time, I was an Epicure Selections rep and sold spices and spice blends to my galpals. The ES spices are awesome, but I soon realized that it was very easy to combine spices to create my own spice blends, and at the same time save money.

Here are four of my current favourites… Lemon-Garlic-Herb, Spicy Paprika, Chili and Curry Rub. Spice up your New Year with spices blended from things you probably already have in your cupboard right now!

These four homemade spice blends are super quick to make and store for months

These four homemade spice blends are super quick to make and store for months

Unlike the other three spice rubs in this series, this rub is best made and used right away as it contains oil and fresh ingredients.


(yields 4 tablespoons)


1 tablespoon Lemon Zest, finely grated

3 Garlic Cloves, minced

3 teaspoons Olive Oil


1 tablespoon Tarragon, dried

4 Bay Leaves, dried

1 ½ teaspoons Sea Salt

¾ teaspoon Black Pepper

Place the dry ingredients into your spice grinder (or mortal and pestle) and grind into a fine dust. I love using my Braun Coffee Grinder, which we have devoted to my spice blend creations as we so rarely buy whole bean coffee.

In a small bowl, combine wet ingredients. Add dry ingredients and mix completely.

This zesty rub is ideal for leaner foods such as turkey or chicken breasts, and any flaky white fish such as halibut, cod, or snapper. Next time I’m definitely trying it on halibut!

I’ve used this rub in combination with a package of chunked up turkey breast meat in order to turn them into an easy low-cal turkey kebab meal.

This makes an easy marinade for Lemon Herb Turkey Kebabs

Just use 1 Tbsp. to make an easy marinade for Lemon Herb Turkey Kebabs

Spicy Paprika Rub

(yields 3 tablespoons)

½ teaspoon Allspice, ground

½ teaspoon Cayenne Pepper

1 teaspoon Cinnamon, ground

1 teaspoon Ginger*, ground

4 teaspoons Paprika

2 teaspoons Sea Salt

* If you only have fresh ginger, you will need quite a bit more than 1 teaspoon. Here’s a great article on the subject of ginger substitutions.

I love this rub on salmon! It’s a super, easy way to dress up a very healthy and good-for-you fish. It’s spicy combination would also work on fattier cuts of meat too, including: skirt/flank steak, pork loin, and whole chicken. NOTE: Smoked Paprika would also be very nice in this spice rub too.

But having lived in Vancouver for 13 years, my absolutely favourite salmon marinade is from a bottle. You can usually buy this in the seafood department of any Safeway.

Chili Rub

(yields 3+ tablespoons)

1 heaping tablespoon Chili Powder

2 teaspoons Cumin, ground

2 teaspoons Brown Sugar

1 teaspoon Oregano, dried

1 teaspoon Sea Salt

Mix all ingredients together in a small bowl. I like to transfer the mixture to a 125mL sealed jar for safe-keeping until I need it.

The brown sugar in this spice rub will caramelize on the meat while it cooks and provides a sweet glaze. Try this rub on whole chicken or turkey, pork tenderloin or chops, and most cuts of beef.

Curry Rub

(yields 3+ tablespoons)

4 teaspoons Curry Powder

1 ½ teaspoons Coriander, ground*

1 ½ teaspoons Sea Salt

1 teaspoon Ginger, ground

1 teaspoon Cumin, ground

½ teaspoon Black Pepper

½ teaspoon White Sugar

I’ve been told that this Indian-style rub is exceptional on lamb, however I do not cook lamb, so I like to use it on chicken which I pan fry in a bit of sesame oil and then add some coconut milk to make a nice, creamy sauce. It’s also great on shrimp.

* If using whole coriander seeds, simply pulse them first in your spice grinder until they become dust, then add other ingredients to complete the rub. Same goes for whole cumin seeds, if that is all you have.

What is your favourite Spice Blend/Rub recipe?
Please feel free to share it below in the Comments section.

Mini Hoisin-Soaked Turkey Meatballs

Mini Hoisin-Soaked Turkey Meatballs

Thanks to much inspiration from some of my fellow Foodies in Winnipeg I am finally entering the food-blogging world… so here goes my first post!

The Dedication:
I dedicate this Blog to three very special women in my life. My mother Clarice, and my aunt Ardella, who were both amazing cooks, but who are both unfortunately no longer with us. Thank you both for still inspiring me in the kitchen.

AND… my big sister Debra Godin who’s birthday is tomorrow (March 21st) – Happy Birthday Sis! Here’s to another ‘you-know-how-many’ years – CHEERS! Enjoy this healthy recipe for your collection, and for sharing with our family back in Regina.

Why Did I Choose This Recipe?
I had originally thought to start off my blog with something simple that everyone seems to love… Roasted Garlic and new way to prepare it. But after making this meatball recipe today it’s won my First Place Ribbon for today, and THIS is what’s for dinner tonight!

Enjoy, and please feel free to leave your comments below.


Great for supper or as a snazzy Asian appetizer!

Hoisin Soaked Turkey Mini Meatballs
are quick and easy to make.

Easy-to-find Ingredients

Making bite-sized meatballs is so much quicker with my
OXO Good Grips gelato scoop!

Using a Silpat makes cleanup super simple, and this recipe makes 48 mini meatballs.

They come out just perfect! Now time for a lil' swim in the glaze...

Wishing I had bought those fancy bamboo toothpicks now for this appie shot...

Mini Hoisin-Soaked Turkey Meatballs
Yields: 48 Mini-Meatballs |  Prep: 10-20 minutes | Total Time: 50 minutes

2 tablespoons soy sauce (reduced sodium)
1 tablespoon sesame oil
2 teaspoons finely grated fresh ginger root
1/2 teaspoon red chili flakes
1 teaspoon sugar
1 tablespoon cornstarch

2 green onions (scallions), minced
1/2 cup water chestnuts drained & finely chopped
1 pound lean ground turkey
1/2 cup corn flakes, fine crumbs
1 tablespoon cilantro, finely chopped

1/4 cup purchased Hoisin Sauce
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
2 tablespoons rice wine vinegar

1 tablespoon white sesame seeds,
4 green onions (scallions), bias cut

  1. Preheat oven to 400*F.
  2. Line two large baking sheets with a Silpat liners or parchment paper.
  3. Whisk soy sauce, sesame oil, ginger, red chili flakes and sugar in a large bowl. Whisk in cornstarch until smooth.
  4. Stir in two minced green onions, cilantro and water chestnuts. Stir in turkey and corn flake crumbs until completely combined.
  5. Refrigerate for an hour to allow ingredients to marinade.
  6. Using a 1″ gelato scoop (or two teaspoons) drop turkey balls on to your baking sheet. Bake for about 12 minutes, or until the meat is cooked through. Test one for doneness by slicing it in half.
  7. Stir Hoisin sauce, rice wine vinegar, cilantro and lime juice in a large bowl and leave over oven vent or heat slightly in a small pot so that it is warmed when you glaze the meatballs.
  8. Add the cooked meatballs to the glaze mixture, and gently stir to coat.
  9. Sprinkle with the bias-cut scallions and sesame seeds and serve hot.

Finally I’d like to send out some Big Thank-You’s to…

Firstly, my super-great husband who eats everything I make, even when my recipes don’t quite turn out as I wished. Jeff, your hungry tummy is my greatest inspiration – I love surprising you by trying new meal ideas. Thank you for sharing all these great meals with me over the past 11+ years both at home, at some of our great local restaurants – here and in our travels.

Secondly, thank you to my very best friend, Debbie Bradley – who I love spoiling with food. Thanks for the laughs, and for believing in me. Maybe one day you and I WILL open a special restaurant where we can spoil others! Then again… maybe not… but perhaps I could be talked into running a Gourmet Food Truck – one day.

Thirdly, I would also like to thank a new friend and fellow chocoholic – Chocolatier Constance Popp for her words of encouragement. Especially for thinking that I could actually open my own Culinary School. I love dreaming big with you!

Lastly, thanks to the members of the Manitoba Food Bloggers Facebook Group for your inspiration, support and guidance to launch this food blog today. I have thoroughly enjoyed following your blogs over the past few months, and I am humbled today to officially join your ranks of great local Foodies.

Fresh out of the oven is the best way to enjoy these lil yummy bundles of goodness!