Emily Gautreaux, Author at Arlen "Benny" Cenac Jr

Homemade Seasoning Blends

More often than not, the “secret ingredient” that makes your favorite restaurant entree perfect is the specific spice blend used when preparing the dish. With the prices of seasoning only increasing in the past few years, it’s a good thing that TastyThin has released this easy-to-make list of Homemade Seasoning Blends to prepare the next time you want to spice things up in the kitchen.

The reason more and more are concocting their own spice blends nowadays is simply due to the fact that the all-too-easy store-bought spice blends are often found to be overpriced and abound with MSG. If taking a little extra time, attention, and care to make your own blends can ensure that you’re saving money or peace of mind, then be sure to add one, several, or all of the following seasoning blends to the preparation list on your next meal prep Sunday afternoon.

Blend Recipes:

Each of the following recipes for homemade seasoning below is set to make approximately 7-8 tablespoons of mixes, and each can be reduced or doubled depending on your preferences.

Italian Seasoning Blend

4 teaspoons each of basil, rosemary, oregano, marjoram, thyme, and ground savory
2 teaspoons of garlic powder

Ranch Seasoning Blend

2 ½ tablespoons of parsley
2 ½ teaspoons each of onion powder and garlic powder
2 teaspoons each of dried dill and dried minced onion
1 ½ teaspoon of sea salt
1 teaspoon of black pepper

Fajita Seasoning Blend

4 teaspoons of cumin
2 tablespoons of chili powder
2 teaspoons each of coriander and sea salt
1 teaspoon each of onion powder, garlic powder, smoked paprika, and oregano
½ teaspoon of black pepper
¼ teaspoon of chipotle chili powder (optional)

Cajun Seasoning Blend

2 ½ tablespoons of sea salt
1 tablespoon each of oregano, paprika, cayenne pepper, and black pepper
1 teaspoon each of onion powder and garlic powder

Mediterranean Seasoning Blend

2 tablespoons each of kosher salt, oregano, and basil
1 tablespoon each of parsley flakes and dried minced onion
1 teaspoon of black pepper

Chili Seasoning Blend

2 ½ tablespoons of chili powder
1 tablespoon each of garlic powder, onion powder, cumin, and paprika or smoked paprika
½ tablespoon of oregano
1 teaspoon each of sea salt and black pepper

Jerk Seasoning

3 tablespoons of dried minced onion
1 tablespoon each of thyme, black pepper, and allspice
1 teaspoon each of cinnamon, cayenne pepper, and garlic powder
½ teaspoon of sea salt

Directions:

A lot of the making of specific spice blends is not only deciding which ones you’d like to make but also looking at the base set of ingredients above and deciding how much of each you’d like to make. Since the recipes for each are generally simple, as they consist of specific proportions of household seasonings and spices, you’re certainly encouraged to double, triple, or multiply the recipes for whichever you see yourself using more often.
Though, if making a double or triple recipe, it’s extra important to ensure that you are keeping your proportions balanced and evenly doubled. Do a little research using a measurement calculator or similar online tool to ensure that you’re not over-salting your taco and fajita seasoning just because you decided to “wing it.”
An additional tip for buying spices in bulk is to visit a wholesaler, kitchen supply shop, or international food market since after all, every grocery store shopper knows the audacity of the over-priced jar of black pepper found on the seasoning aisle shelf. Outside of spices, you’ll also want to procure an affordable, reusable, and environmentally-conscious, air-tight container for your mixtures. That’s where mason jars are supreme due to their durability and variety in sizes.
For each seasoning blend, be sure to closely measure your ingredients and combine them all together in a small container. Store in an air-tight kitchen container, label the outside with the name of the blend and date mixed. Before serving, be sure to stir or thoroughly shake the container.
Optional step: For both the Jerk and Italian Seasoning Blends, you can place your ingredients in a small food processor beforehand, processing them until they are finely ground for a stronger consistency amongst the herbs.

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When to Visit the Grand Canyon

It’s not a random cliche, there’s a valid reason why the Grand Canyon is on the top of every red-blooded American’s bucket list and if that adventurous American citizen is well-supplied with this all-encompassing guide for visiting the Grand Canyon from Planet Ware, then they will be well-suited to look majesty in its face.

Since childhood, any United States citizen who has grown up with a radio, television, or novel has been inundated with images of the famous Grand Canyon, its 227-mile expanse, and its national legacy. Americans have been raised under the watchful eye of Grand Canyon iconography whether it be in Hollywood cinema, television canon, or American Literature, so it’s simply no wonder why the 18-mile landmass attracts approximately six million annual visitors. So, if you’re an American citizen who has the Grand Canyon on their bucket list, be sure to follow the following tips for when it’s best to travel, ensuring the most enjoyable trip imaginable.

It should be initially noted that Grand Canyon National Park is open year-round, and the views observed at any region of the Canyon’s perimeter (commonly referred to as “Rims”) are outstanding, there are still optimal times of the year, week, and day to visit, depending on your interests. For instance, if you prefer the solemn solitude and meditation near-silence that can be found in the Canyon during the winter, you’ll only be able to access the Eastern, Western, and Southern Rims, as the North is closed.

That being said, if your long-awaited Grand Canyon adventure would be made more ideal without the summer crowds, then you’d want to follow Planet Ware’s suggestions and travel during the spring (March-May) and autumn (September-October) months, skipping summer entirely. Not only will these times of year help you avoid the vacationing Grizwald families of the world, but you won’t be tortured by the sweltering heat of Arizona’s July and August days. In fact, if you’re visiting the Grand Canyon in the Spring, average temperatures typically reach the mid-70°’s and snow occasionally continues to fall well into late May on the Southern Rim.

Throughout September is where you’ll begin to see those summer crowds thinning as many visitors return to their hometowns with schools starting back up again following Labor Day. In fact, if you’re looking to visit the Grand Canyon during the fall season, it might be a good idea to take advantage and visit the North Rim before it’s closed for the Winter, as it houses some of the better expertly guided adventures, campground accommodations, and restaurants that the national park has to offer. Also, since the temperatures of the Grand Canyon’s interior become significantly lower during the fall, a September week spent on the North Rim is the optimal time of year to visit and hike the many trails offered at varying levels of expertise.

Over the past few decades, the Grand Canyon’s Western Rim has become a popular destination for tourists, courtesy of the area’s staggering views, visitor-friendly lodging, and white water rafting experiences. Though, the Western Rim’s Skywalk, a 10-foot wide horseshoe-shaped bridge of glass that extends 70 ft. out over the canyon at a bewildering height of 4,000 ft. is the main attraction to anyone who isn’t a member of the region’s native Hualapai Tribe. As this area is quite popular, the best times of the year to visit are during the Fall and Spring, with springtime being ideal for anyone wanting to use the skywalk to dry off after a white water rafting adventure. This is due to the fact that the Canyon’s official rafting season is optimally set between April and October. Though, if rafting interests you, be proactive and apply for a permit or book a river guide early to avoid waiting periods or crowds.

As previously stated, the Grand Canyon is famous for valid reasons, and there’s no “wrong time” to visit, as the famed American landmark and National Park are open year-round. So, prepare early and fully, decide on what time of year best suits your interests, and venture out to visit the piece of Americana that’s as naturally enticing as apple pie.

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Proposals May Give Louisiana a New State Motto and an Additional Song

Two bills that recently passed through Louisiana’s House Judiciary Committee proposed a change to the state’s motto and a new addition to the official state songs, as detailed in an article from The Daily Advertiser.

In early May, State Representative Richard Nelson, R-Mandeville, proposed HB 17, which would change the Louisiana state motto from “Union, Justice, Confidence” to “We live and die for those we love.” After much deliberation and well-supported arguments from the congressman, the proposal passed by a vote of 10-2.

Representative Nelson supported his bill by reminding House Judiciary Committee members that the current state motto was never established by a passed statute, thus making it the perfect time to instate a new motto that is “much more indicative of who we are as a people, what we believe and stand for as a people, and what sets us apart from everywhere else,” according to Nelson.

He went on to clarify that forms of the proposed new motto already exist on Louisiana law licenses and the very walls of the State Capitol building. When committee members passed the bill, they added that the new statute would not require any official state flags, buildings, or seals to be corrected as a result of the motto change as the bill would only ensure the new slogan as the official Louisiana motto going forward.

Nelson remarked, “we’re not going to tear up any carpets or tear up any flags. If we were going to build a new state capitol, this motto would be on the building instead. When new flags are bought, they will have the new motto.”

Later during the same Judiciary Committee meeting, Representatives Vincent Pierre, D-Lafayette, and Matthew Willard, D-New Orleans, presented HB351, which proposed an additional entry to Louisiana’s official state songs.

As of now, the state currently holds five titles as its official state song: Doralise Fontane’s “Give Me Louisiana,” Jimmie Davis’s “You Are My Sunshine” and “State March Song,” and Frances LeBeau’s “Gifts of the Earth.”

HB351 passed through the Judiciary Committee, and it proposes the addition of Louisiana musician Allen Toussaint’s “Southern Nights” to the state records. Toussaint originally wrote the song and released it on the album of his of the same name in 1975.

Louisiana Zydeco musician and two-time Grammy Award winner Terrance Simien expressed his support for the inclusion of Toussaint’s song and lasting Louisiana legacy by saying “Allen Toussaint was a true Louisiana legend. I’ve been talking to a lot of people in the music world, and this song would be a great addition to our state songs. Allen was not only a great artist but also a great human being. I just can’t say enough about him and just want to ask you to consider this.”

The case for Allen Toussaint’s inclusion is strong, as the musician is a well-respected Louisiana musician who is a member of not only the Louisiana Music Hall of Fame but the Songwriters Hall of Fame, the Blues Hall of Fame, andthe Rock and Roll Hall of Fame. After hearing the strong case for “Southern Nights” and having Judiciary Committee members praise and uphold the Toussaint Legacy, HB351 passed without any objections.

Toussaint, a New Orleans-based musician who played alongside Elvis Costello, Professor Longhair, Dr. John, and Irma Thomas, originally wrote “Southern Nights” while he was in Houma, Louisiana and missing his family in New Orleans. The song’s lyrics give testament to the themes of family and longing that are well-known to the average Louisiana citizen. Furthermore, the images depicted in the song of “weeping willows [crying] for joy” and “precious beauty” noticed in the “southern skies” above are a part of a shared Louisiana imagery that all who call this state their home can relate to.

For more Louisiana-related articles, click here.

Measure to Adopt Year-Round Academic Calendar Clears House Education Committee

A measure that recently cleared the Louisiana House Education Committee without objection aims to alter the academic calendars of select public school districts according to an article from The Advocate.

House Bill 538, which is supported by the Louisiana State Superintendent of Education Dr. Cade Brumley, would have six or fewer public school districts change their annual academic calendar to a 12-month model that includes periodic breaks. This model, which has already been adopted by international school districts, would replace the current, traditional 9-month academic calendar that is followed by a summer break.

While the measure passed the House Education Committee without objection, House Bill 538 wasn’t met with a warm reception by all, which is to be expected of any chance to an academic calendar. The proposed change already received vocal opposition from the state’s two teacher unions: the Louisiana Association of Educators (LAE) and the Louisiana Federation of Teachers (LFT). Additionally, a member of the House Education Committee, Rep. Rick Edmonds, R-Baton Rouge expressed his concern that the calendar change would disrupt the lives of his constituents and set traditions, thus requiring serious adjustments.

With this level of large systematic change, it’s expected to have some level of “push back,” but as detailed by Superintendent Brumley before the committee, the proposed calendar change is ultimately in service of students and teachers. In addition to this, the proposal is also in response to what has been known as the “summer learning loss” that occurs between once school year’s last day of classes and the next year’s start date.

This time in between school years is approximately two months long for students, and while some may participate in summer school, tutoring, or other academically enriching programs, many simply place academics “on the shelf” until the next school year begins. Dr. Brumley shared this concern with House Committee members by saying, “what we know is that there is summer learning loss, we know that it is real.” Superintendent Brumley reportedly said that students can lose and forget up to 30% of what they had learned in their previous grade during the summer months.

As it’s currently written, the legislation would allow up to six districts to participate in the piloting of the new academic calendar on a volunteer basis, and those public school districts would receive a portion of federal stimulus dollars to assist in the overhaul. The proposal would have students attending classes for 42-43 day segments that are followed by two-week breaks (intersessions). During the intersessions, students would be able to receive enriched learning, tutoring, or other assistance.

The school year would end on June 30 with classes resuming on August 11, allowing students and teachers to have a summer break of approximately five weeks. The shortening of summer breaks is what has caused the most opposition thus far as many teachers and students with many students working throughout the summer to save money for college and many teachers working second jobs.

House Bill 528 will next face discussion in the Louisiana House of Representatives, and if approved it will move on to the state Senate. Though the measure has sparked a lot of discussion, it should be remembered that Louisiana lawdictates that students receive 360 minutes of daily instructional time over 172 instructional days. Those days may be organized and allocated in a variety of ways.

With this said, the centralized aim of this measure is currently presented as an effort to assist schools, leaders, and students- not to merely disrupt their sense of normalcy. Superintendent Brumley reiterated this sentiment by stating, “I am not here to tell you that a balanced calendar is a cure-all, but given where we are in outcomes we should be exploring all options that make a difference in the lives of our students and teachers.”

For more education-related information, click here.

Fried Crispy Chicken Cutlets Recipe

Across the globe the deliciousness that is the crispy texture of a fried chicken thigh is called by many names: schnitzel, Milanese, tenders, but no matter the name, if you prepare, fry, and serve these crispiest chicken cutlets from Smitten Kitchen the right way, you’ll be tempted to give them a new name yourself.

Though the recipe only takes about 45 minutes to an hour to prepare, it’s done with meticulous attention, providing you and your dinner guests with a relatively simple weekday meal that won’t break the bank and may have the potential to beat out the nearest fast-food chicken tender based on texture alone.

Ingredients:

1 ½ pound of boneless, skinless chicken thighs
1 large egg
1 ½ cups of plain breadcrumbs (homemade or panko-style)
Oil for frying
Kosher Salt
Freshly ground black pepper
(Optional) Additional Seasoning such as a spice blend or garlic and/or onion powder

Directions:

Before cooking your chicken remove it from its packaging and pat it dry on all sides with a paper towel. This will remove any unwanted moisture and prep the chicken for efficient breeding. If you’re satisfied with the thickness of your cutlets, you can arrange them on a large kitchen sheet tray and season all sides with salt, pepper, and any additional spices you’d like. If you’d like your cutlets to be thinner before seasoning you may pound them flatter by placing half of the cutlets in a gallon-sized freezer bag and beating it with a kitchen mallet.
Grab a wide, shallow bowl and crack your egg into it, removing any shell pieces as needed. Beat the egg with a forkor whisk until the mixture of egg white and yolk is “very loose.” Fill another wide bowl with your breadcrumbs, and place both bowls beside your sheet tray of chicken.
Taking no more than one piece at a time, dip a chicken cutlet into your beaten egg, let the excess egg drip off, and then dip both sides into the bread crumbs. Press both sides of each cutlet into the crumbs, ensuring that they’re each completely coated, and then repeat this process with all the pieces.
Grab a large frying pan, and pout just under ½ inch of oil into it and heat the oil over medium-high. You’ll know when the oil is ready when a thermometer placed in it reads 350°F or when the oil hisses loudly when a drop of water is flicked into it. Begin by placing your first few breaded cutlets into the oil, keeping them as apart as possible. If they are too crowded at the beginning of the frying process, the temperature will lower significantly and lead to heavier, greasier chicken.
Fry each chicken for 4 to 5 minutes on one side and 3 to 4 minutes on the reverse side or until both sides aregolden brown. Once a cutlet is finished frying, remove it from the oil, let the excess drip off for 10 to 20 seconds and place it on a baking tray atop paper towels or paper bags. If you’re without a baking tray, you can simply put the pieces atop folded paper towels to absorb the excess oil. No matter the cooling surface, you’ll want to season the cutlets with salt on each side while they’re still sizzling hot. This timing is key, as it allows the salt to form tightly to the cutlets once they’re finished frying.
After all your cutlets are cooked, dispose of your frying oil through safe, legal methods and plate the cutlets for serving! You can spruce up this meal by adding some chopped herbs on top, some fresh lemon zest, or you can even make a little dip by combining together a dollop of mayonnaise, a squirt of whole-grain mustard, a dash of hot sauce,a squeeze of lemon juice, salt, and pepper.

Notes:

If you prepared too many breaded cutlets or ran out of frying oil, know that uncooked, breaded chicken cutlets can keep in the refrigerator for only up to a day, but fried, cooled cutlets can keep up to three days. To reheat, the best method is by placing the cooked cutlets in a 350°F oven until they’re hot and crispy.

As you can clearly see, the cooking method of these breaded chicken cutlets is meticulous without being overbearing, allowing you to find your own frying rhythm. Don’t be discouraged if your first few pieces dropped into the oil are discarded; it’s all a learning process and often a delicate balance between cooking time and batter texture. Besides, once you try even a lesser-than crispy chicken cutlet, you will hardly be able to wait until your next attempt!

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Louisiana Law Premieres on Animal Planet

A new reality series from Animal Planet called “Louisiana Law” explores the daily lives of the men and women of the Louisiana Department of Wildlife and Fisheries as they enforce the law and protect the natural resources of the state, according to this feature in the Acadiana Advocate.

The show, which premiered in early May 2021, is titled “Louisiana Law,” and it follows the narrative tradition of other shows on the network, namely “Lone Star Law” and “North Woods Law;” though it does so with a cajun approach. The series shot across the state over the past year with locations ranging from the Northern Louisiana-Arkansas border to the Gulf Coast, as the jurisdiction of the Louisiana Department of Wildlife and Fisheries (LDWF) ranges 200 miles into the Gulf of Mexico.

The head of the Law Enforcement Division of the LDWF, Col. Chad Hebert, said of the show, “we are super excited to show the world what we do as wildlife agents day in and day out for the state of Louisiana. We are proud of the show and the jobs our agents do to help conserve the wildlife resources for this Sportsman’s Paradise for generations to come. The show will also highlight the many other facets of what it takes to be a wildlife agent for the state.”

The show follows pairs of LDWF agents from the state’s major regions, including Thibodeaux, Lake Charles, Minden, and New Orleans regions in just the first episode of the series. The 41-minute pilot, titled “Monster Crabber” premiered on Sunday, May 9, 2021, and it followed LDWF agents as they patrolled bayous for a crab fisherman accused of stealing dozens of crab traps, tracked down a hunter who crosses state lines with an illegal deer, and saw the agents rescue an injured bald eagle. The TV-14 premiere was generally well-received by both critics and viewers and was talked about on social media with viewers using the hashtag #LouisianaLaw to converse.

For many Louisiana residents, the day-to-day lives of LDWF agents are unknown with many being unaware of the fact that these men and women are on call seven days a week, 24 hours a day. Agents hold the authority to enforce state and federal criminal laws in addition to all fish and wildlife laws, and as Louisiana’s diverse geography is often known by its nickname as the “Sportsman’s Paradise,” there’s plenty of action to catch when enforcing the latter.

The state of Louisiana is home to over one million alligators, shrimp, crawfish, oysters, black bear, bobcats, deer, over 150 bird species, and an abundance of salt and freshwater fish, all of which are to be protected to the full extent of the law by the LDWF agents. The show tracks the patrol of these agents along with Louisiana’s thick pine forests, humid marshlands, moss-laden swamps, expansive river deltas, and breathtaking bayous as they aim to keep law and order, often alone and miles from backup.

Jack Montoucet, a secretary with the LDWF hoped that viewers would be able to not only be entertained by the program but also educated in saying, “this show is a window into the day-to-day experiences of our dedicated and professional wildlife agents. I am happy and proud that the public will get to see the decisions these men and women have to make daily to maintain our Sportsman’s Paradise.”

“Louisiana Law” is produced for Animal Planet by Warm Springs Productions in Association with Watson Pond Productions, and it can be found on Sunday evenings at 8 pm throughout May 2021 on Animal Planet.

For more Louisiana-related articles, click here.