Seasoning Salt

You can never have too many marinade recipes, so give Seasoning Salt a try. One serving contains 41 calories, 2g of protein, and 1g of fat. For 74 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 3. 5739 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. A mixture of table salt, paprika, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Comfort of Cooking. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns an awesome spoonacular score of 96%. If you like this recipe, you might also like recipes such as Fool's Salt - Sel Fou - French Style Seasoning Salt, No Salt Seasoning, and No-Salt Seasoning.

Servings: 3

 

Ingredients:

• cayenne powder

• chili powder

• dried parsley

• garlic powder

• ground cumin

• ground black pepper

• onion powder

• paprika

• crushed red pepper flakes

• table salt

1/4 cup each...

1/2 cup each...

Equipment:

food processor

bowl

Cooking instruction summary:

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. Enjoy!

 

Step by step:


1. Mix all spices in a medium bowl until well combined, or pulse a few times in an electric food processor. 

2. 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. Enjoy!


Nutrition Information:

Quickview
40k Calories
1g Protein
1g Total Fat
7g Carbs
28% Health Score
Limit These
Calories
40k
2%

Fat
1g
2%

  Saturated Fat
0.23g
1%

Carbohydrates
7g
3%

  Sugar
0.87g
1%

Cholesterol
0.0mg
0%

Sodium
266mg
12%

Get Enough Of These
Protein
1g
4%

Vitamin A
3018IU
60%

Vitamin E
2mg
18%

Fiber
3g
13%

Iron
2mg
12%

Manganese
0.24mg
12%

Vitamin B6
0.24mg
12%

Vitamin K
9µg
9%

Potassium
231mg
7%

Vitamin B2
0.09mg
5%

Magnesium
20mg
5%

Copper
0.09mg
5%

Vitamin B3
0.92mg
5%

Phosphorus
45mg
5%

Calcium
37mg
4%

Zinc
0.49mg
3%

Vitamin B1
0.05mg
3%

Selenium
2µg
3%

Vitamin C
2mg
2%

Folate
6µg
2%

Vitamin B5
0.12mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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