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 this one:
House Seasoning Blend
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.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Robin Wardle says
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.
Christina Hitchcock says
This sounds great! Thanks for sharing!
Judith Chimento says
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 !!
Christina Hitchcock says
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!
SallyRan says
is the Korean 1 Dish you are referring to the same as Bulgogi? SallyRan
Christina Hitchcock says
I’m not sure what you’re referring to.
Val says
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