This House Seasoning Blend is my go-to seasoning for most of my recipes.
I love making my own seasoning blends. I like that I can control what goes in to each blend. I know that the spices and herbs are fresh and I can control how much salt (if any) is used.
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This is my go-to seasoning blend recipe. It really adds a lot of flavor that you just won’t get from plain salt and pepper. It gives your recipe a little something extra in the flavor department.
I use this spice blend for EVERYTHING! When a recipe calls for salt and pepper, I use this blend. One of the best things about making your own seasoning blends is that it’s a lot less expensive than store-bought blends.
This House Seasoning Blend is perfect for recipes like:
Or any other recipe that calls for salt and pepper.
I like to use this blend when I roast boneless skinless chicken breast for things like chicken salad or my Chicken Spaghetti recipe.
This seasoning is so versatile. The possibilities are endless!
If you like this recipe, be sure to check out these:
Ingredients
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Combine all ingredients in a bowl and mix until combined.
- Store in an air tight container.
- This recipe is easily doubled.
Video
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
shame on you! you stold paula deens recipe.
This isn’t even close to the Paula Deen recipe, read it again. It is equal parts of every ingredient, and hers is way different. IMO the equal parts is off and I will but back on especially the pepper.
I don’t know about an other race or culture, but in mine the ingredients in this “House Seasonings Blend” is what my peeps have always used, uses & will continue 2 use, on just about every kind of meat we eat. We also use those seasons when cooking our veggies as well, at least my fam does.
I will definitely post it when I make this dish in a couple of days from now.
I don’t know about an other race or culture, but in mine the ingredients in this “House Seasonings Blend” is what my peeps have always used, uses & will continue 2 use, on just about every kind of meat we eat. We also use those seasons when cooking our veggies as well, at least my fam does.
I will definitely post it when I make this dish in a couple of days from now.
Smart, quick way to get the blend right. I cut way back on pepper just because my husband easily finds things “too hot”.
Which salt do you prefer to use in this? Kosher, sea salt etc
I’m making the Fiesta Chicken to night looks wonderful. I may add a few red pepper flakes. We like a little spice. What I need to know is where to get that beautiful container you have the house blend in? Need one of thoes!
Can somebody please specify which dish is the Korean 1 dish 1 pan recipe I want to try it but can’t find it
There isn’t a Korean dish mentioned in this blog post. My most popular Korean recipe is this one: https://www.itisakeeper.com/14020/korean-pork-chops/
I got this same blend from a friend who was our chef when we owned a meal prep/catering business. We called it “Burger Fry Seasoning”. I always keep it on hand and use it all the time. I will try your Burger Seasoning recipe – I’m always on the lookout for good homemade seasoning recipes. Thanks – this is my first time on your website – I’ll be back!
As far as spice blend go, I really like “Mural of Flavor” that I purchase from Pendey Spice. It is salt free, probably will use it when making your Red Enchilada Sauce Recipe. Just add a little more salt maybe, will go by taste. Thanks for the recipes looking forward to trying them.
I used this spice in the hospital for my husband because of the soioum in it it was very lite and he needs that we’re can I find it thank you bonnie frost
I’m so glad you enjoyed it! 🙂
I like your “House Seasoning Blend.” I have a seasoning blend that I wanted to share with you. I use it for Avocado Toast.
1 teaspoon Garlic Powder (good quality), 1 teaspoon Redmond Salt (sea salt) and Cayenne pepper to taste. I use about three shakes of Cayenne. Maybe you’ll like it.
This sounds great! Thanks for sharing!
Christina; I made your Korean 1 dish , 1 pan recipe. It was very tastIe . Since then, I have made it at least every two weeks. This dish is even better the next day. However, if bringing this to a party. I may make it! And just reheat it that day. Again, I found it even more tastie the next day. Thanks again for a delicious fast and healthy dish !!
Thank you for sharing! I’m so glad you enjoyed it – it’s definitely one of our faves! And, I agree – it’s so much better on day 2!
is the Korean 1 Dish you are referring to the same as Bulgogi? SallyRan
I’m not sure what you’re referring to.
I left a message in another area, so maybe I’m duplicating, but wonder if you have a recipe for chicken taco seasoning. I want to make your Slow Cooker Tex-Mex Chicken, but haven’t seen that particular spice here. Hope you can help. Thanks.
Val