Avoid MSG in your seasonings with a homemade spice mix recipe. This all-purpose seasoning goes great on chicken, beef, fish, or your favorite vegetable.
By Sara, Contributing Writer
A few years ago I found myself pulling out a bunch of different bottles every time I would bake or pan fry chicken or a piece of steak. After months of getting tired of opening and closing and replacing so many tiny bottles I finally made it easy on myself. Maybe it had to do with having two kids then? Knowing the faster you are in the kitchen the better for your sanity?
Anyway, four plus years later it is still my standby seasoning when I am not following a recipe for a specific chicken or beef dish. This goes wonderfully with some sautéed broccoli and smashed potatoes. Or really ANY yummy veggie!
All Seasons Seasoning:
1 tablespoon freshly cracked black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 tablespoon paprika
2 tablespoons Real Salt
You can make this batch in any size–just substitute “parts” for the tablespoons. Also, I have used fresh peppercorns, minced dried onions and garlic and tossed everything into my burr grinder and pulsed a few times. Sometimes the grinder doesn’t get all the peppercorns–so when I make a new batch I toss the old in and grind again!
Once mixed, place in a small shaker. Because this is just the seasonings–no extra fake ingredients–it has a tendency to cake. So I add a few grains of rice to help soak up the moisture that might get in. Since our family can have rice, when I regrind it only adds a little extra crispness. If your family can’t have rice, you can substitute something else or leave it out and just break up every once in a while.
This always makes for a very fast dinner. I can bake or pan fry a piece of chicken or beef fairly quickly and add whatever veggies we have on hand. I also use this same meat in a quick soup, tacos, salads, cheese and meat roll ups or anything else you would used pre-cooked meat in. If you chop up right after it has cooled down and put the leftovers in the freezer or fridge you are all set for your next meal–with no bland meat!
All Seasons Seasoning
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1/2 tablespoon paprika
- 2 tablespoons Real Salt
- You can make this batch in any size--just substitute "parts" for the tablespoons.
- Once mixed, place in a small shaker.
- Also, I have used fresh peppercorns, minced dried onions and garlic and tossed everything into my burr grinder and pulsed a few times. Sometimes the grinder doesn't get all the peppercorns--so when I make a new batch I toss the old in and grind again!
- Because this is just the seasonings--no extra fake ingredients--it has a tendency to cake. So I add a few grains of rice to help soak up the moisture that might get in. Since our family can have rice, when I regrind it only adds a little extra crispness. If your family can't have rice, you can substitute something else or leave it out and just break up every once in a while.
Want more homemade spice mixes? Check out these recipes:
Pumpkin Pie Spice
Herb & Spice Substitution Chart
What is your favorite all-around seasoning that sets you up for quick success?
Need some more ideas of what to make to complete your meal? Perhaps some very tasty veggies???
Check out The Veggie Book!
Sara is a wife, homemaker, doula and and full-time mama of both a big sister and two little boys. She feels blessed to have been raised in a godly family with parents who gave her a great sense of independence, common sense and love of God and family. At Your Thriving Family, she writes about family, food, marriage, kids, miscarriage, pregnancy and God. She is trying to find a balance in the world we now live in – pushing her family to THRIVE, not just strive to survive!
The best thing is that seasonings like taco seasonings have MSG in them which is deadly to your brain and nerves.
Really! Could you send me the scientific study that you got that information from. By the way there is not one Scientific study out there that states what you said! None!
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That looks great thank you! That pan fried chicken looks amazing! I’m just wondering what else you use when making your pan fried chicken as far as ingredients? I’m still learning to cook and mine never looks that good
I fry mine on the outside and get that nice color I want and finish cooking it by baking it until it is cooked through. I learned that little trick all the way through. I learned that from watching food shows. 🙂 I usually put it on 350 and watch it from there. I am not sure if that is what she did to get her chicken that nice color though.
Sorry for the typos I typed that comment on my phone! Sorry! 🙂
What might be an alternative to the paprika ?