Well Seasoned, by Becky Johnson

Happy 4th of July, everyone! For a limited time, Home Cook's Pantry is offering a "Grab Bag" deal. There are 30 free mystery bags of fresh spice blends up for grabs! We recently attended a trade show and brought many fresh spice blends for sampling.  The remaining blends that did not make it into tins is now free for the first 30 people to try.  Each sealed bag of spice is around 1 ounce and was made fresh just a few days ago. Some are obscure, and some are classic spice rack stand-by blends. Offer good only while supplies last,...

There are a million different tasty Caesar Salad recipes on the Internet, but many people are curious on how to use my Caesar Salad Dressing Mix.  The blend was designed to make putting together a salad easier for my husband.  With little time or planning, it can be a struggle to eat well.  This blend took the guessing about spices to add. Caesar Salad Dressing 1 tablespoon Home Cook's Pantry Caesar Salad Dressing Mix 1 egg yolk (you can also use 3/4 cup mayonnaise instead) 3 tablespoons red wine vinegar 3 tablespoons water Emulsify with 1/4 cup olive oil.  This...

1 roasting chicken, 5-6 lbs 1 tbsp Home Cook's Pantry Sel Fou 2 tsp paprika 5 cloves garlic, minced 2 tbsp olive oil 2 lemons, seeded and sliced thin 2 cups chicken stock Blend together Sel Fou, paprika, garlic and olive oil then rub onto and under the chicken's skin. Cover tightly with plastic and refrigerate at least 1 hour. Place chicken in a roasting pan with lemon slices on top. Roast at 420° for 90 minutes, basting every 30 minutes with stock. Done when meat thermometer inserted reads 165° and juices run clear when pierced at leg joint. Allow...

1/4 cup olive oil 3 bell peppers, any color, thinly sliced 1 medium red onion, thinly sliced 2 tomatoes, cut into wedges 1/4 cup fresh basil leaves 2 tbsp Home Cook’s Pantry Portuguese Tempero da Essência 1 cup ricotta 6 large eggs 1 cup grated sharp white cheddar 1/4 cup grated Parmesan In a large skillet over medium heat, sauté in oil the bell peppers and onion 10 minutes. Add tomatoes, basil and Portuguese Tempero da Essência. Reduce heat to medium low and cook 20 minutes. Preheat oven to 400°. Transfer bell pepper mixture to a 13” by 9” baking...

6 large eggs, boiled and cooled 1 tbsp olive oil 1 cup onion, diced 1/4 cup sour cream 2 tbsp mayonnaise 1 tsp lemon juice 1 tbsp Home Cook’s Pantry French Onion Dip Mix Chopped chives or paprika for garnish Add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 10 minutes or until brown and caramelized. Cut eggs in half and place the egg yolks in a bowl. Add the sour cream, mayonnaise, lemon juice and French Onion Dip. Beat until smooth. Stir in the onion. Fill egg halves with filling using...