I like spicy things.
I do, I can't help it. I love jalapenos on my burger, on my pizza, my quesadillas dripping in crystal hot sauce. There was the one unfortunate incident that my best friend in med school (I can't remember what I'd nicknamed her in this blog, sorry dear) will recall. It had a lot to do with a few coronas, chicken wings, and hot sauce that basically glowed from being so orange....but for the most part. I love spicy things and eat accordingly.
This is a good thing considering there is some pseudo/potentially true though (haha like the rhyme?) science out there that shows that if you eat spicy food, you eat less of it...and also, that the qualities in a pepper that makes it spicy also potentially speed up your metabolism.
All this talk about the spicy things, though, leads me to the point of this post.
Spices. Not just the spicy kind.
I think one of the hardest things about staying on a diet, eating plan, healthy cooking spree, etc. is that the food can be bland. I will totally admit that.
I'm in what I'd consider an "Advanced Beginner" or "Pre-Intermediate" use of spices place right now. I know vaguely what spices do what to the food, and kind of what culture they align to (don't put curry in an Italian dish, etc.), but I haven't quite figured out, on my own, how to move beyond garlic salt, all seasoning, salt, pepper, oregano on foods.
I took a short cut the other day and relied a little on my friend BAM Emeril. I share with you, the newest combination of spices (with a spicy kick) that works wonders for all food types: scallops, shrimp, steak, chicken, burgers, fish...I haven't tried pork yet, so maybe not ALL food types....but here it is:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
It makes about 2/3 cup and you can find the link to the recipe here. Foodnetwork.com is my best source for recipes and my secret for the meals Chadd loves. Next, I should delve into their low-cal options...
For now, I'll keep leaning on Emeril.