Lowry's Seasoning Salt
1/4 TBSP Salt
2 tsp. Sugar
1/2 tsp. Paprika
1/2 tsp. Celery Salt
1/4 tsp. Corn Starch
1/4 tsp. Turmeric
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
Mix well, then store in an air tight container. Tastes great on hash browns and eggs.
Spice Crusted Pork Tenderloin
2 1/2 tsp. salt
2 tsp. granulated garlic
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. ground cumin
2 tsp. ground coriander
Mix together and store for later use. When ready, preheat oven to 450 F. Rub spic mix over a 1 LB pork tenderloin. Heat medium skillet over medium heat, add a small amount of olive oil and brown pork on all sides turning every 3-4 minutes with tongs. Transfer pork to a roasting pan and cook until internal temperatures reach 145 F. Let rest at least 4-5 minutes before thinly slicing.
Italian Dressing Mix
1 tablespoon garlic salt
Spiced Rubbed Chicken with Honey Glaze
http://savoryseasonings.blogspot.com/
4 boneless skinless chicken breasts
2 cloves of garlic minced or crushed
1 TBSP of paprika
1/2 tsp. cinnamon
1/2 tsp. chili powder
1/2 tsp. salt
1 TBSP olive oil
1/4 cup honey
1 1/2 TBSP apple cider vinegar
Mix garlic, paprika, cinnamon, chili powder, salt and olive oil in a bowl. Cut chicken breasts horizontally to create thin strips of chicken. Rub spice mixture over the chicken so that the mixture coats all the pieces evenly. Preheat broiler for 5 minutes.
On a foil lined broiler pan, arrange the chicken pieces. Broil until chicken is cooked, about 5 minutes per side.
While chicken is cooking, mix together honey and vinegar. Remove chicken from oven. Brush chicken with honey vinegar glaze. Cook for 1-2 minutes more. Place chicken on a plate and drizzle remaining honey vinegar sauce on top. Serve with fresh corn and a rustic French country bread.
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Thanks to Week of Menus for this great recipe. Originally adapted from Cooking Light magazine. This recipe is great broiled or grilled.
Garlic Breadstick Seasoning
http://savoryseasonings.blogspot.com/
1 1/2 tsp. salt
2 TBSP garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Combine spices and store in a sealed container until ready to use.
Sprinkle on top of breadsticks (Little Caesar's Pizza Dough is my favorite for breadsticks) bake at 400 F for 15 minutes or combine seasoning with softened butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 F until butter is melted or open-faced under the broiler for a few minutes until the edges are brown and crispy.
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I love this spice blend! Recipe adapted from Our Best Bites.
1/4 cup brown sugar, packed
2 TBSP chili powder
2 TBSP paprika
1 TBSP cumin
1/2 tsp. cayenne pepper (can use more for a spicer rub)
1 TBSP garlic powder
3 tsp. mustard powder
2 tsp. salt
2 tsp. black pepper
Combine spices and store until ready to use. Rub generously over chicken or turkey. Cover and place chicken in the fridge for an hour, then grill or sauté.
To Sauté:
Heat a sauté pan over medium heat. When hot, add a small amount of olive oil, then place chicken breasts in oil. Cook through, then remove chicken and add 2 cups of chicken broth to deglaze pan. Thicken with flour or arrowroot powder to create a sauce. Add a little more rub to the sauce along with diced tomatoes. Serve with rice and vegetables.
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This is a perfect combination of spices- we all love it. It has just enough kick for me and my husband but is mild enough for our little daughter. It also adds great flavor to the sauce that goes over the chicken. The premix of spices should last in a cool, dry cupboard for 6 months. Recipe courtesy of RecipeZaar.
1 tsp. salt
2 tsp. paprika
1 1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sugar
1/4 tsp. cayenne
1/4 tsp. oregano
8-12 medium potatoes, washed and left unpeeled
olive or canola oil
Combine all spices in a bowl. Slice potatoes lengthwise into ½” thick pieces. Turn and slice again lengthwise making large french fry type pieces. Place on cookie sheet lined with a silpat. Drizzle with oil to coat lightly. Toss with hands. Spread evenly over pan, then sprinkle with seasonings and toss again. Bake at 470° F for 20-40 minutes, stirring every 10 minutes, until light brown and crispy.
Optional: Sprinkle cheese over fries during the last few minutes of baking.
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Hands down, THIS spice mixture beats all spicy fry recipes I’ve tried. It’s AMAZING!!! Thanks to Emily at My Muffin Thursdays for this great recipe! It does have a lot of kick to it, so if you want to tone it down, then reduce the amount of paprika and cayenne.
¼ cup ground black pepper
2 TBSP ground white pepper
2 TBSP salt
1 ½ tsp. thyme
1 ½ tsp. garlic powder
1 tsp. onion powder
Combine all ingredients and store in an airtight spice jar. Rub evenly over pot roasts and steaks.
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This is the perfect blend of seasonings for a pot roast or steaks. Thanks to the Utah Beef Council for this great recipe.
½ cup dried minced onions
1/8 cup salt
¼ cup chili powder
1/8 cup flour or tapioca starch
1/8 cup dried red pepper flakes
1/8 cup garlic powder
1 TBSP oregano
2 TBSP cumin
Blend all ingredients together in food processor, then store in a spice jar (makes 1 1/3 cup). Use to season meat and beans for burritos, tacos, taco salad, bean dips and fajitas. Perfect substitute for the taco seasoning packets sold at the grocery store.
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Recipe adapted from the "Make-a-Mix" Cookbook.
