Are you budget conscious? Do you try and plan for the week by making a chicken that will last a few meals, making extra potatoes, buying a few things at the store that will cook a few meals without a problem?
A roasted J.O. BBQ spiced chicken is what’s for dinner on a budget! The best part is this will make two or more dinners. Tomorrow’s dinner could be chicken noodle soup. The BBQ spice gives it a nice flavor when added with fresh cut carrots, celery, and egg noddles. Add a can of cream of chicken soup to thicken the base. Yummy. What about a BBQ panini? Bread & cheese melted together makes any dinner fabulous!
What about leftover baked potatoes? They are so easy to be “left over” because you can throw as many in the oven as you’d like – it’s all about planning really. Baked potatoes with broccoli and cheese (really, any kind of fresh/frozen veggie smothered in cheese!) is a great, easy meal (and if you don’t go too heavy on the cheese, pretty darn healthy!).
Leftover baked potatoes can be:
- cut up and either sauteed with some onion, peppers, mushrooms, and of course, J.O. Garlic Pepper
- baked in a casserole with vegetables, rotisserie chicken or turkey, or canned chicken, adding a can of cream of mushroom or chicken soup, J.O. Italian Seasoning & dot with ricotta cheese or sprinkle Parmesan cheese on top
- added to a broth – chicken, vegetable or beef – with some veggies, J.O. Granulated Garlic, J.O. Rosemary & J.O. Marjoram and you have an easy soup!
Who says you can’t have delicious homemade meals when cooking on a budget?
What’s for dinner at your house? Send us ideas and you might win a prize in our “What’s for Dinner?” Contest!
Budgets aren’t hard to follow with SPICE,
🙂 Pamela
Are you on a salt restricted diet? Did your doctor put you on a No Salt Diet? We have the spice for that! There is the J.O. 50%Less Seafood Seasoning which means that it has 50% less salt and is a spicier option than our traditional J.O. #1 Seafood Seasoning. The J.O. No Salt Seafood Seasoning has no salt added to the seasoning and patients from Johns Hopkins have been urged to try our seasoning! (But we are honest. Without salt, the seasoning is not very palatable.)
The salt-restricted and no salt diets are just as good as ever when you use spice. J.O. No Salt and J.O. 50% Less Salt Seafood Seasonings are good on everything – don’t limit to seafood. They were named that because it’s still a traditional Chesapeake Seasoning that you want to use on fish, shrimp and other seafood but expand that to chicken, popcorn, vegetables, potatoes, etc. Use a little, or combine the J.O. No Salt Seasoning with a powerful flavor like garlic or rosemary and see what delightful flavors your mouth can experience!
For no salt diets and people who are watching their sodium intake, we have more spices than people realize. Besides a whole range of kitchen spices like curry, cumin, rosemary, black pepper, red pepper, cayenne, chili powder in both dark and xhot, and more; our specialty seasonings were designed specifically to increase flavor without increasing sodium. That means you get so much flavor, you don’t need to use a lot of seasoning. They are also great as marinades and that will just infuse the flavor into your food even more without needing to over-season, over-salt, etc.
I like to use the “Julia Child” influenced flavors of lemon, garlic and rosemary. My Grandmother lived by her Julia Child cookbook and she said she could never get enough of the “trifecta of goodness”! I don’t like to peel garlic so I experiment with the J.O. Garlic Powder, J.O. Granulated Garlic, & J.O. Minced Garlic. Sometimes you just want a hint of garlic so you use the powder, sometimes you want more oomph in your dish and then you would want to use the minced or the granulated. Don’t forget garlic pretty much goes with everything – you don’t need salt! You just need spice.
Spice is what makes flavors come out to play! Have fun making dinner flavorful, with or without salt. Don’t think of it as a restriction; think of salt as just another spice that can be substituted by basil, cumin, coriander, chili powder, pepper or what is your favorite?
Have fun spicing up the menus,
🙂 Pamela
If the ocean were a crab, we’d sprinkle J.O. #2 all over! If the Bay were a Rockfish, we’d batter it up in the “SSSFF” and sail away!
If the forest were a deer, we’d rub it with a Chesapeake Pursuit of happiness!
If the world was famous, we’d shake shake shake our bounty full of World Famous Hot Shake and dance the night away.
If the sunset lit up the sky like a flaming charcoal grill, we’d stick a pork butt on the fire, invigorate with some “outta this world” Astro Pig BBQ Spice and throw a party!
Oh, the things we can do with spice! J.O. #2 all over the waterways as far as the eyes can see. Wouldn’t it make for a better way of life? I bet crabs would run all season long – in plenty! How do you use J.O.?
There are a variety of specialty blends at J.O. Have you made chicken salad with the Rotisserie Chicken spice? Or Rib and Chicken? Spicing up a chicken or pork is one of the easiest, most economical ways to create a great dinner or variety of meals for the week. Rotisserie Spice can be used in boiling, baking or roasting, even marinating! It’s quite delish on potatoes, too! Rib & Chicken is great for kabobs and so easy to use! It instantly adds the right flavor and makes dinner come together in such a flash, you’ll have time to sit and relax! Don’t forget about the Caribbean Jerk, the Barbeque Spice and the Steak Seasoning. They are all you need to spice up, add flavor or “Zing-a-fy” your meals!
Let me know a favorite recipe idea! We love to share the ideas and spread good meals to all!
The Rotisserie Chicken Salad recipe is on our website but I’ve baked the chicken instead of boiling it…I season the breasts with the spice and then add a little water, cover with foil for about 45 minutes, check and to brown the chicken, take off the foil and continue to bake for an additional 20 minutes or until browned to my liking. The cool thing about chicken salad is that if you make the top part of the chicken slightly crispy, then that just adds more flavor to the salad! Then as I’m adding the mayonnaise, I sprinkle more spice to my taste!
What do you do? What is your favorite specialty blend? How do you sprinkle J.O. all over?
Let us know,
🙂 Pamela
The Seasoned Southern Style Fish Fry Batter is a misnomer. There are green tomatoes, chicken nuggets, chicken strips, zucchini, okra, yellow squash, onions and mushrooms that need to be seasoned in this batter! Don’t let those wonderful foods feel left out and get all sad in your refrigerator! They love to be battered up, fried and devoured deliciously. That is their purpose and it is up to you to help them fulfill it.
Seasoned Southern Style Fish Fry, the “SSSFF”, is the bomb.com ~ J.O.’s spicy, tasty take on getting you back to your Southern roots or just to give you something different with an added, “hmmm, a hint of heat, definite spice and oh so good, I can’t wait until dinner!”
“SSSFF” is so easy to work with. All you have to do is prepare your vegetables, fish or meat and either bread it as is or use an egg-wash to get the food all nice and ready to get battered-up. It’s much more moist if you do the egg-wash method which means that in a small bowl, crack an egg, slightly beat it as if you are getting ready to scramble and dredge your food in the wash first, then do the breading. Sometimes you might not have the time so just stick your food in a ziploc bag, add a touch of water to your meat/fish, throw in some “SSSFF” and voila, dinner is ready to fry!
Chicken nuggets are a favorite for kids and the adult children! When you do it in the “SSSFF”, you can make a grown-up dip like jalapeno ranch, or chili-pepper or wasabi ketchup. The flavors are endless. The “SSSFF” is a very versatile batter that adds a spectacular flavorful dimension to any meal of the day.
What are your favorite ideas when you think of the “SSSFF”?
Let us know!
Happy cooking,
🙂 Pamela
Are you looking for an easy, delicious new dinner? You have found it here at J.O. Spice! This chicken meatball recipe is AWESOME and it’s equal parts because of the spices you add to the meatballs and the strawberry jalapeno bbq sauce you simmer the meatballs in at the end of the cooking process. 🙂
You will need 1 jar of McCutcheon’s Strawberry Jalapeno BBQ sauce ~ can be bought online – jospices.com
1lb ground chicken
1 tsp. J.O. Ground Mustard
1 tsp. J.O. Cracked Pepper
1 tsp. Italian Seasoning
2 tbsp. J.O. Cracker Meal
1 egg
Spritz of Worcestershire Sauce
Mix the ground chicken with the spices, cracker meal, egg and Worcestershire sauce. Form into meatballs. Make them as big or as small as you like – I did about 30 so mine was more in the medium range then too big or too small.
Bake at 350 for about 30 minutes (I bake them because my Crock-Pot doesn’t have that ability and I like to have some color and crunch to my meatballs and if I were to just set inside the crock pot, they wouldn’t cook right.) When I tested my meatballs with a thermometer, they were reading 145 so not completely done so don’t eat right out of the pan unless you cook them for another 15-30 minutes or until you get a reading of at least 170.
Then add to a crock-pot or a pot where you can simmer them in the Strawberry Jalapeno BBQ sauce for an additional 30-45 minutes until heated and cooked all the way through.
It’s the right spice, the right heat and the right sweetness that makes dinner so delightful. Serve on a nice piece of sourdough or pasta. Add a salad and the meal is sure to satisfy!
How might you use the Strawberry Jalapeno BBQ sauce? Let us know on our Facebook page or leave us a comment here with your fun SPICY ideas!
Happy Dining with Spice,
🙂 Pamela
J.O. Garlic Crab spice is delicious on chicken wings, shish kebabs and shrimp. Garlic Crab is the right salt, the right balance of crab spice to garlic so that it’s not overpowering, too strong or overwhelming; it’s just a very good, very flavorful spice that adds life to chicken, steak, shrimp, pork and meaty fish like rockfish, swordfish, and mahi mahi.
Garlic Crab is easy and convenient to work with as well. Since it has the salt and the spice, it’s all you need to rub on your meat to get your meat ready for grilling, broiling or roasting.
When you are not sure what to do for dinner, having Garlic Crab spice on hand will just make a dinner appear like magic!
~ Sprinkle on chicken breasts, some frozen fish that needs a little more oomph, or some shrimp.
~ Spread some shrimp on a baking pan, cut up some pats of butter and sprinkle the spice. Bake until shrimp is that nice pink opaque. Voila! Dinner in a flash!
~ Don’t ever forget to add Garlic Crab to potatoes, popcorn or tomatoes!
~ I’ve not tried this – YET – but I was told by a customer that he puts it on his lobster tails and it’s like heaven…He was pretty convincing so that’s why I bought a bottle!!
Let us know what you like to add Garlic Crab Spice to and how you use it in your kitchen! Share with us on Facebook, or Tweet it! If you are a Facebook Fan (and why are you not?), we regularly do “What’s for Dinner?” Contests so make sure to snap a picture of your dinner before you eat it so you can share and win a prize!
Keep it spicy in the kitchen,
🙂 Pamela
What is your favorite Thanksgiving dish? I have a favorite butternut squash dish I save for Thanksgiving – mainly for the calories, even though it is a bit labor intensive. Are you a veggies lover or all the meats in the dressing, bird and green beans kind of person?
How do you do the Thanksgiving bird? Do you fry your turkey? Brine it? (That’s a mixture of water and spice and then you marinate the turkey for about 24 hours.) Some people use a rub – may we suggest the Thanksgiving Rib ‘n Turkey , Cajun Seasoning or the Beef/Poultry rub – and rub their turkey before roasting it in the oven. If you do the basting method, add some of the rub to the melted butter so that the spice is continually massaging the turkey through the whole cooking process. If you have scaled down your turkey to just a turkey breast, I highly recommend using a rub so it doesn’t dry out and keep basting away!
What’s Thanksgiving without mashed potatoes, mashed turnips, mashed sweet potatoes, mashed butternut squash….you see why we include a mallet with our Thanksgiving Gift Sets? (These make great hostess gifts!) Mallets are so multi-functional! The biggest complaint about the mashed veggies is that there is no taste. People forget to season their veggies in the cooking process. I highly recommend the J.O. Garlic Pepper! Just add it while the potatoes/veggies are boiling. What about J.O. #1? Add a little brown sugar to your mashed squashes, too and #1 would add a nice spicy twist.
What’s Thanksgiving dinner without stuffing or dressing? If you are making your stuffing, season your bread cubes with chicken broth, J.O. Thyme, J.O. Rosemary, J.O. Sage or J.O. Italian Seasoning and J.O. Garlic Pepper…then add your oysters (we have engraved oysters knives to help shuck!) or your sausage and throw in some craisins, walnuts or bacon or everything I just mentioned. It’s Thanksgiving. Do it up right!
The best part about the cranberry sauce is the star of anise, a fresh orange, three cloves and a cinnamon stick! The great thing about Thanksgiving is the smells that the kitchen sprinkles throughout the house. Not cooking? Put some cinnamon, anise, orange and cloves in water, let simmer on the stove and voila, you’ve got the smells and you are fooling the whole family into thinking you are slaving away!
Keep in mind that Thanksgiving is an all-day eating spree so dessert is a necessity. Sprinkle some J.O. Pumpkin Pie spice on top of your coffee or hot chocolate and enjoy a nice big slice of pie. You can sprinkle some J.O. Pumpkin Pie spice onto your brownies, your ice cream, your pound cake, your cream cheese frosted pumpkin cupcakes…mmmm….what’s your favorite recipe using J.O. Pumpkin Pie spice? Let us know on Facebook or Twitter -if we select your idea, you could win a prize!
Stock up on all your favorite spices. It’s that wonderful time of year and spice is nice!
Keep it spicy ~
🙂 Pamela
For the BEST chicken wings EVER use J.O. Garlic Pepper!
The ingredients list:
1 or 2 LB chicken wings
Hot sauce
J.O. Garlic Pepper
Pats of Butter
This is the easiest, BEST chicken wings EVER recipe! You will never order chicken wings again once you start making these!
In a 9×13 pan, coat the bottom of the pan with hot sauce. Sprinkle with J.O. Garlic Pepper. As you put the chicken wings in the pan, roll them in the hot sauce. After all the chicken wings are coated and sitting in the pan, do another sprinkle of J.O. Garlic Pepper. Put a pat of butter in the middle. Cover and let sit overnight (best) or for at least 2 or more hours in the refrigerator.
Place in cold oven. Preheat the oven to 450 and let the wings cook at 450 for about 40 minutes. Then drop the oven temp down to about 350 and continue cooking until wings are tender (roughly about another 40 minutes). Take the cover off and let the wings brown or place under broiler for about 15 minutes to get the top part of the wings nice and crispy.
Awesome served with celery and bleu cheese or homemade ranch dressing!
Devour as your favorite football team crushes the opponent!!
What do you use J.O. Garlic Pepper on? Let me know! If you’ve never tried, you definitely need to!! I eat it on just about everything because once you try it, the possibilities are endless….potatoes, roasts, fish, chicken, pork, eggs, onions, mushrooms, roasted cauliflower cheese soup, mashed potato soup, man I’m hungry…
Happy Eatin’,
:)Pamela
