Morton's Nature Seasoning

1 TBSP Onion Powder
2 TBSP Garlic Powder
1 1/2 TBSP Iodized salt (Table Salt)
1 TBSP Fresh Ground Pepper (or ground black pepper if you prefer)
1 TBSP Celery Salt

Beer Braised Chicken

 Ingredients

8 bone-in, skin-on chicken thighs

1 tsp each: salt, black pepper, sweet paprika, garlic powder

¼ each: ground turmeric, ground coriander

Sauce Ingredients

1 tbsp olive oil

1 tbsp salted butter

250 g/9 oz cremini mushrooms, sliced

2 shallots, finely chopped

6 garlic cloves, minced

1 tsp each: salt, black pepper

1 tbsp minced thyme leaves

1 tsp low sodium soy sauce

2 tbsp flour

2 tbsp double-concentrated tomato paste

120 ml/½ cup chicken broth

330 ml/1 ½ cup brown ale

1 tsp brown sugar

1 tbsp lemon juice

for serving

2 tbsp chopped parsley

crushed red pepper flakes

thyme sprigs

Instructions

Start with preparing the chicken thighs: In a small bowl, add salt, black pepper, sweet paprika, garlic powder, turmeric and coriander. Stir to combine. Rub seasoning on both sides of the chicken.

Chop the thyme leaves, mince the garlic, finely chop the shallots and thinly slice the mushrooms.

Preheat the oven to 220 °C/425 °F.

Heat a cast-iron or a heavy-bottomed skillet over high heat. Add oil and butter. Place chicken thighs skin side down, cook for 2 minutes. Reduce heat to medium, cook for 10 minutes, move chicken around every couple minutes. Turn, cook for 5 minutes more. Remove from skillet onto a clean plate.

Remove excess grease, leaving 1 tbsp in the skillet. Set aside.

Add mushrooms to the skillet. Cook for 4-5 minutes until they start to release moisture, stir occasionally. Add 1 tablespoon chicken grease and cook until mushrooms are golden brown. Add garlic and shallot, cook for 2 minutes. Stir in salt, black pepper, thyme leaves and soy sauce.

Add flour, stir until fully incorporated. Deglaze with chicken broth, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Stir in tomato paste.

Pour in brown beer, bring to a boil. Add brown sugar and lemon juice. Simmer for 5 minutes.

Return chicken skin-side-up to the skillet, nestling it into the sauce. Top with thyme sprigs. Transfer to the oven and bake uncovered until the chicken is cooked through and tender, about 15 minutes. Reduce the temperature to 160 °C/320 °F. Bake for 10 minutes more.

When ready, finish off with freshly ground black pepper, crushed red pepper flakes and chopped parsley. Enjoy!

From https://www.servingdumplings.com/recipes/beer-braised-chicken/.

Crab Rangoons

 8oz cream cheese -room temperature

1 TBSP Powdered Sugar

2 clove garlic, minced

1 (6 ounce) can crabmeat, drained and flaked

Chives/Scallions

2 teaspoons Worcestershire sauce

½ teaspoon light soy sauce

Fry at 375 for 3 to 5 minutes until golden brown. 

To Bake: Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Line the Rangoon up on the baking sheet and place in the oven. Bake for about 10-12 minutes until the tops are golden.

Creamy Balsamic Dressing

 3/4 cup mayo

3 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1 tablespoon brown sugar or to taste

1/2 teaspoon Italian seasoning

Salt & pepper to taste

Add dressing ingredients to a bowl and whisk together thoroughly. Taste and adjust as needed so the dressing suits your tastes. Note: some balsamic vinegars are a lot sweeter than others, so start with half the amount of sugar suggested, taste, and add more if needed.

Transfer to a jar and refrigerate for up to a week. You can eat it right away, but I prefer to leave it for a few hours so the flavors meld more and the dried herbs soften up.

From: https://www.saltandlavender.com/creamy-balsamic-dressing/