Prep 5 mins
Cook 0 mins
I use this all-purpose balanced seasoning blend EVERY day! It's great on chicken, pork, beef, soups, stews, pasta salads, and just about any vegetable you can think of, especially fresh tomatoes and potatoes. I always double or triple the recipe, and keep it in a shaker by my stove. It can be made with or without the salt-substitute or salt, and still impart a delicious flavor.
- 7 teaspoons dried parsley flakes
- 2 1⁄2 teaspoons dried basil leaves
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- 2 1⁄2 teaspoons garlic powder
- 3⁄4 teaspoon ground oregano
- 3⁄4 teaspoon thyme (coarse ground leaves)
- 5 teaspoons salt substitute or 4 1⁄2 teaspoons salt (optional)
- Place all ingredients in a jar and shake to mix.
- For easy dispensing, pour into a spice shaker container with an air-tight top.
- For optimum freshness, use within 6 months.
This is so easy to mix together. I just made it yesterday but I have already used it on bread last night and on potatoes tonight. It lends a wonderful blend of flavors to your meals. Beachgirl, thanks for sharing this new addition to my spice cabinet !
WOW WOW WOW Is there any way to give this more stars? I made this mix and was expecting just the usual seasoning mix, BUT this stuff is fantastic. I added it to chicken breasts I was grilling and immediately I could tell from the aroma that this was special. Since that time, I have added it to EVERYTHING. It has become a staple in my home and I LOVE it. It makes everything taste better. If this sounds live a RAVE, it is. Thank you BeachGirl. I will ALWAYS have this on hand.
I had a whole slew of dried parsley flakes I wanted to use up (because now I mostly use only fresh parsley) so I doubled this recipe twice! (made four times the amount) and I am glad I did. This mades a great seasoning for soup and can't wait to try it on other foods! Hint: After placing all ingredients in jar and shaking, RESIST the urge to open jar and smell right away - I got a nosefull of garlic and onion powder (duh!). Thanks, BG!