Good diet plans are like good cars. How exactly do you judge them? I’ve been wanting to write a piece about this topic for a while because most people ask me which ones are good diet plans before they ask how to properly squat. I think in the beginning, working on the diet is easier for most people to get involved in before heading to the gym is. Read the rest of this entry »

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I dig cajun blackened chicken so I thought I would dig around and see if I could find out how to make a cajun dry rub that would make me some cajun blackened chicken like you get at the restaurant. Moxies being a great example. Or blackened chicken on a caesar salad rocks too.

At any rate (drooling)… I found one and you can use this cajun rub to make all the “blackened” dishes. Everything from chicken to fish to shelfish and it works on veggies too.

You need about a tablespoon of rub for a chicken breast size piece of meat.

Here is the recipe for a Cajun Blackened Chicken Dry Rub that makes about 12 servings. Whatever you don’t use can be stored as long as you keep it dry for about 3 months.

Cajun Blackened Chicken Dry Rub Ingredients.

2 TB of cracked peppercorns
1 TB dried Thyme
2 TS paprika (I couldnt find the sweet stuff)
1 TS salt
1 TS dry mustard
1 TS garlic powder
.5 TS ground bay leaf
.5 TS cayenne

Mix it up and you’re good to go. I use it outside on the BBQ because the spices will smoke and it’ll cloud up your house. But if you don’t mind that.. go for it!

Some say to let the dry rub sit on the chicken in the fridge for a couple hours but who has time for that? I’m sure there is a difference somewhere but it works just fine if you rush home from work or the gym and slap the dry rub on the chicken and BBQ it.

Update: The cajun blackened chicken dry rub works just fine on a small indoor grill if it has a top. There is hardly any smoke or smell and it’s done in 8 minutes.

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Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavor enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent.

Although traditional Asian cuisine had often used seaweed extract, which contains high concentrations of glutamic acid, MSG was not isolated until 1907. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909. Read the rest of this entry »

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