How To: Make Seasoning Salt
Chicken, pork, beef, veggies - you name it, I probably put this seasoning salt on it!
This mix of savory spices and dried herbs is my absolute favorite, but not until recently did I decide to mix up a big batch and store it in a container for easy grabbing. I use this blend about twice a week, and with basic ingredients like salt, pepper, parsley, and chili powder, to name a few, it’s so simple to make and keeps weekday dinners quick and simple when I don’t want to make a big fuss.
This mix works well as a rub on big, juicy steaks, a marinade for grilled chicken (mix 1 tbsp. with 3 tbsp. olive oil for two chicken breasts), and as a seasoning for most Mexican and Italian dishes. It also gives great flavor to roasted potatoes and sauteed vegetables such as bell peppers, zucchini, squash, and carrots. With spices like chili powder and cayenne in the mix, you may think this is a five-alarm kind of seasoning, but fear not, I can’t take lots of spice myself, so the zest is very mild.
I used to make this mix every time I needed a basic meat marinade or spice to kick up some vegetables, but having this seasoning handy in my cabinet has saved me loads of time and the chore of having remember just what goes into it.
I know this simple salt blend will prove incredibly useful for you, too, especially on nights when you want an easy but deliciously flavorful dinner!
Yield: Makes 3-1/2 cups
Mix all spices in a medium bowl until well combined, or pulse a few times in an electric food processor.
Pour into an airtight jar, label with ingredients and store in a cool, dry place away from sunlight.
Stored properly, this spice will keep for up to three months and can be used in a variety of meat and vegetable dishes (steak, ground beef, chicken, pork, fish, potatoes, sauteed seasonal vegetables, etc.).
For a quick chicken/meat marinade, add 1 tbsp. seasoning salt to 3 tbsp. olive oil, stir and turn meat to coat evenly. Refrigerate for at least 30 minutes, or up to 1 day.