yes - From a little cookbook, "Black Beans & Corn" - page 213
Southwest Seasoning
Anytime a recipe calls for ‘Taco seasoning,’ this substitute works great, plus it’s healthier ~ you know exactly what is in it!
2 T. chili powder
2 T. paprika
1 tablespoon ground coriander
1 T. salt
1 T. dried oregano
2 tsps. ground cumin
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. crushed red pepper flakes
Combine all the seasoning ingredients and store in an air tight jar. Use the seasoning mixture on chicken, pork or salmon. Store in a plastic baggie in refrigerator or freezer.
Makes about 1 1/2 cups.
CJ’s tip: try the seasoning on a baked potato, or sprinkle over freshly cooked pasta tossed with olive oil and lemon juice.
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Change of plans for pizza today - As I was rolling out my dough Federal Express arrived with January's delivery of our Cheese of the Month - and lo and behold a pkg. of Manchego!!!!
Back to the drawing board and this was our pizza. I've written it up because I'm really tired of notes on scraps of paper what I use on pizza and never being able to recreate, so here goes Pizza book #2 finally -
Cajun Shrimp Pizza
This pizza can be done in stages, so don’t let it intimidate you. I like to make a batch of Oven-Roasted Garlic Shrimp and hold back 4 to 8 shrimp for a pizza. You can enjoy the remaining shrimp as an appetizer – just have picks handy. Or, having saved all the ‘goop’ from the baking sheet pan, mix it with freshly cooked pasta and top with a little shredded cheese and the shrimp. Scrumptious!
8 to 10 oz. Pizza dough
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1/2 cup pizza sauce
1/2 T. Cajun or Creole seasoning (I love Tony Chachere’s Creole seasoning)
1/4 cup green bell pepper cut in strips 1/8”X1 1/2"
1/4 cup celery, thinly sliced
1 large green onion, thinly sliced
1/4 to 1/2 tsp. red pepper flakes
3 oz. shredded Manchego cheese
4 to 6 cooked shrimp (for goodness, see Oven-Roasted Garlic Shrimp in the Pantry Section), cut in half
Freshly ground black pepper
About 1 hour before making your pizza, roll pizza dough out and set aside. Combine pizza sauce and the Cajun or Creole seasoning together and set aside.
Sauté the bell pepper, celery over low heat for 5 minutes; add the green onion and red pepper flakes. Combine and remove from heat. Set aside until ready to use
With a spoon ‘schmear’ the sauce over the pizza round; followed by the shredded cheese, then the pepper & celery mixture.
Lay the shrimp on top cut side down; drizzle a little olive oil over and sprinkle with freshly ground black pepper.
Bake at 475°F. for 8 to 10 minutes until crust is crispy and browning.